A5050307292- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Proteins in Food Systems
- Biochemical effects in animals
- Muscle metabolism and nutrition
- Microencapsulation and Drying Processes
- Bee Products Chemical Analysis
- Polysaccharides and Plant Cell Walls
- Fermentation and Sensory Analysis
- Food Quality and Safety Studies
- Seaweed-derived Bioactive Compounds
- Phytochemicals and Antioxidant Activities
- Food composition and properties
- Phytoestrogen effects and research
- Barrier Structure and Function Studies
- Biochemical Analysis and Sensing Techniques
- Polysaccharides Composition and Applications
- Food Chemistry and Fat Analysis
- Gut microbiota and health
- Blood properties and coagulation
- Pickering emulsions and particle stabilization
- Polymer Surface Interaction Studies
- Animal Nutrition and Physiology
- Identification and Quantification in Food
- Biochemical and biochemical processes
South China University of Technology
2015-2024
Innovation Team (China)
2018-2024
University of Reading
2020
Abstract For more than a decade, the discovery of liquid–liquid phase separation within living organisms has prompted colloid scientists to understand connection between coacervate functionality, behavior, and dynamics at multidisciplinary level. Although protein–polysaccharide was first system in which coacervation phenomenon discovered is widely used food systems, state relaxation complex coacervates (PPCC) have rarely been discussed previously. Consequently, this review aims unravel...
Summary The generation of aroma compounds and the changes in sensory characteristics through soy sauce koji fermentation were investigated to evaluate crucial impact on aroma. analysis showed a marked increase ‘musty’ ‘soy sauce‐like’ odours, whereas beany attribute decreased significantly during fermentation. Aldehydes alcohols major volatile classes present samples. Gas chromatography–olfactometry was used identify aroma‐active harvested , results that 1‐octen‐3‐ol, 3‐octanol,...
Peanut protein isolate (PPI) was treated by high-pressure microfluidization (40, 80, 120, and 160 MPa) and/or transglutaminase (TGase) cross-linking. It found that individual at 120 MPa more effective in improving the solubility, emulsifying properties, surface hydrophobicity of PPI than other pressures (e.g., 40, or MPa). Individual TGase cross-linking also effectively changed physicochemical functional properties PPI. Microfluidization (120 caused unfolding structure, resulting decrease...
In this study, we examined the possibility of preparing stable soy protein nanogels by simply heating homogeneous dispersion. The formed were characterized z-average hydrodynamic diameter, polydispersity index, turbidity, ζ-potential, morphology, and their stability to pH ionic strength change. Soy dispersion (1% w/v) was around 5.9 where it had lowest index (∼0.1). Stable spherical at under 95 °C. They sustained constantly low (∼0.1) in investigated range 6.06–7.0 2.6–3.0. pH-sensitive...
Technology in the meat industry is advancing to create healthier and more sustainable food. Incorporating micro- macroalgae into products presents an exciting possibility for sector develop functional food, given that they serve as excellent natural sources of nutrients bioactive compounds. This review aims systematically outline impact incorporating whole algae their extracts various products, examining effects on quality, physicochemical properties, sensory characteristics, potential...
The objective of this study was to investigate the influence oxidation-induced structural modifications myofibrillar protein on its binding ability with aroma compounds such as 2-methyl-butanal, methional, 2-pentanone, 2-heptanone, and nonanal. A method using solid-phase microextraction (SPME) combined gas chromatography/mass spectrometry (GC/MS) used determine corresponding ability. found be strongly affected by oxidation levels proteins, probably due varying in structure surface....