A5045479485- Meat and Animal Product Quality
- Proteins in Food Systems
- Food Chemistry and Fat Analysis
- Protein Hydrolysis and Bioactive Peptides
- Biochemical effects in animals
- Bee Products Chemical Analysis
- Polysaccharides Composition and Applications
- Insect Utilization and Effects
- Identification and Quantification in Food
- Pickering emulsions and particle stabilization
- Microencapsulation and Drying Processes
- interferon and immune responses
- Immune Response and Inflammation
- Food composition and properties
- Advanced Chemical Sensor Technologies
- Aquaculture disease management and microbiota
- Dyeing and Modifying Textile Fibers
- Microbial Inactivation Methods
- Invertebrate Immune Response Mechanisms
- Reproductive biology and impacts on aquatic species
- Hormonal and reproductive studies
- Therapeutic Uses of Natural Elements
- Redox biology and oxidative stress
- Glycosylation and Glycoproteins Research
- Surfactants and Colloidal Systems
Shenyang Agricultural University
2017-2025
University of Toronto
2024
Bohai University
2015-2017
Nanjing Agricultural University
2011-2012
Zhejiang University
2006-2008
Chinese Academy of Sciences
2005-2006
Research Center for Eco-Environmental Sciences
2006
Summary The Toll‐like receptor (TLR) family is a pathogen‐associated molecular pattern recognition that plays key roles in the activation of innate immune system. As an important member TLRs, TLR1 involved triacylated lipoproteins and mycobacterial products by binding to TLR2 form heterodimer. Although partial sequences has been predicted Fugu Danio bioinformatics, cloning characterization this gene fish still remains largely unclear. Here we report full‐length sequence pufferfish (...
Summary Structural changes in proteins of meat, FC (fat cream layers) and OC (soya bean oil were studied by Raman spectroscopy. Results revealed that adsorption to the layers resulted a maximum scattering change from 1657 1661 cm −1 , intensity amide I was significantly increased ( P < 0.05), percentages secondary structures raw meat different bands near 540 475 0.05) higher intensities soya layer samples compared alone, normalised tryptophan band 758 0.52 1.11 layer) or 0.72 layer)....
Secondary heating (SH, 30 min at 100 °C), which has a great influence on elastic gels, been widely applied to emulsified meat products extend their shelf life. The effects of SH the textural and nutritional qualities, water migration batter conformations, aggregation in vitro digestibility proteins were investigated. Various heat treatments tested, results revealed that an initial 75 °C yielded highest low-field NMR relaxation time T22 peak area P22 digestibility. As this was increased,...