A5091326662- Protein Hydrolysis and Bioactive Peptides
- Proteins in Food Systems
- Meat and Animal Product Quality
- Advanced Glycation End Products research
- Collagen: Extraction and Characterization
- Food Allergy and Anaphylaxis Research
- Phytochemicals and Antioxidant Activities
- Microencapsulation and Drying Processes
- Biochemical effects in animals
- Food Quality and Safety Studies
- Natural Antidiabetic Agents Studies
- Food composition and properties
- Aquaculture Nutrition and Growth
- Nanocomposite Films for Food Packaging
- Microbial Inactivation Methods
- Polysaccharides Composition and Applications
- Identification and Quantification in Food
- Biochemical Analysis and Sensing Techniques
- Probiotics and Fermented Foods
- GABA and Rice Research
- Infant Nutrition and Health
- Advanced Chemical Sensor Technologies
- Polysaccharides and Plant Cell Walls
- Insect Utilization and Effects
- Biopolymer Synthesis and Applications
State Key Laboratory of Food Science and Technology
2016-2025
Nanchang University
2016-2025
Jiangxi Normal University
2016-2025
South China University of Technology
2025
Life University
2016
Jiangxi Science and Technology Normal University
2014
Two edible coatings (gelatin coating and ginger essential oil-gelatin coating) were prepared to maintain the flavor quality of fish fillets at two storage temperatures (4 °C 25 °C). The effects on evaluated by detecting physical properties, microstructure, microbial volatile taste fish. In same method, stored 4 showed better effect than that water content, color texture, however, closer fresh in °C; whatever temperature, could slow down growth microorganisms, color, fillets; GGC exhibited GC.
Gelatin emulsion was an important process for preparing gelatin films. A film with water resistance and ductility could be prepared using emulsion, whereas the has several defects (e.g., low tensile strength poor thermal stability). This study aimed to modify through ultrasonic treatment, then by modified emulsion. The results showed that: under condition of treatment 12 min at 400 w, zeta potential viscosity were largest; thickness, vapor permeability (WVP) solubility (WS) corresponding...
Traditional food packaging has problems such as nondegradable and poor safety. Edible films play an important role in packaging, transportation storage, having become a focus of research due to their low cost, renewable, degradable, safe non-toxic characteristics. According the different materials edible substrate, are usually categorized into proteins, polysaccharides composite films. Functional properties prepared from substrate also vary, single defective some aspects. ingredients...
Douchi is a type of Chinese traditional fermented food that an important source protein and used in flavouring ingredients. The end product affected by the microbial community present during fermentation, but exactly how microbes influence fermentation process remains poorly understood. We Illumina MiSeq approach to investigate bacterial fungal diversity both douchi-koji making fermentation. A total 181,443 high quality 16S rRNA sequences 221,059 internal transcribed spacer reads were for...