A5051443607- Food composition and properties
- Edible Oils Quality and Analysis
- Phytochemicals and Antioxidant Activities
- Proteins in Food Systems
- Fermentation and Sensory Analysis
- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Polysaccharides Composition and Applications
- Spectroscopy and Chemometric Analyses
- Fatty Acid Research and Health
- Microbial Metabolites in Food Biotechnology
- Seed and Plant Biochemistry
- GABA and Rice Research
- Food Chemistry and Fat Analysis
- Advanced Glycation End Products research
- Pickering emulsions and particle stabilization
- Biochemical effects in animals
- Biochemical Analysis and Sensing Techniques
- Essential Oils and Antimicrobial Activity
- Phytase and its Applications
- Antioxidant Activity and Oxidative Stress
- Metabolomics and Mass Spectrometry Studies
- Enzyme Catalysis and Immobilization
- Advanced Chemical Sensor Technologies
- Cholesterol and Lipid Metabolism
Jiangnan University
2010-2025
State Key Laboratory of Food Science and Technology
2010-2025
Beijing Technology and Business University
2018-2020
China National Center for Food Safety Risk Assessment
2019
Curtin University
2016-2018
This study was to assess the nutritional quality and bioactive properties of black cumin (Nigella sativa L.) seeds oil commonly found in Chinese market. The results showed that contain 5.02, 21.07, 39.02, 3.02, 6.01, 25.86% moisture, crude proteins, fat, ash, fiber, carbohydrates, respectively. It also contains substantial amounts minerals, namely calcium, potassium, phosphorus, magnesium, sodium, iron, zinc, copper. Glutamic acid (4.10 g/100 g protein) is major amino seeds. volatile...
The flavor formation of fried food experienced an optimum stage, obtained more desirable during this stage. In order to improve the French Fries (FFs), stage was prolonged by adding several antioxidants (tert-butyl hydroquinone (TBHQ), L-ascorbyl palmitat (L-ap), and rosemary) frying soybean oil (SO). results sensory evaluation showed that had effect on prolonging Compared with control group, SO added TBHQ, L-ap rosemary 25%, 50% respectively. Furthermore, can effectively inhibit degradation...
Pea protein hydrolysates (PPHs) possess good hypoglycemic effects; however, their dipeptidyl peptidase-4 (DPP-4) inhibitory activity is poorly understood, and none of the DPP-4 peptides have been identified from PPHs. This paper aims to rapidly screen these PPHs by combining peptidomics molecular docking. In this study, 543 were peptidomics, four (IPYWTY, IPYWT, LPNYN, LAFPGSS) with half-maximal concentration (IC