A5101796879- Meat and Animal Product Quality
- Pickering emulsions and particle stabilization
- Minerals Flotation and Separation Techniques
- Aquaculture Nutrition and Growth
- Nanocomposite Films for Food Packaging
- Protein Hydrolysis and Bioactive Peptides
- Phytochemicals and Antioxidant Activities
- Bee Products Chemical Analysis
- Microencapsulation and Drying Processes
- Proteins in Food Systems
- Biochemical effects in animals
- Advanced Cellulose Research Studies
- Calcium Carbonate Crystallization and Inhibition
- Probiotics and Fermented Foods
- Carbon and Quantum Dots Applications
- Laser-Ablation Synthesis of Nanoparticles
- Mycotoxins in Agriculture and Food
- Iron oxide chemistry and applications
- Fluid Dynamics and Mixing
- Microbial Inactivation Methods
- Medicinal Plant Research
- Botanical Research and Applications
- Plasma Applications and Diagnostics
- Electrospun Nanofibers in Biomedical Applications
- Extracellular vesicles in disease
University of Guelph
2025
Zhejiang University
2021-2024
Ministry of Agriculture and Rural Affairs
2021-2024
Huazhong Agricultural University
2020-2022
The goal of this study was to investigate the effects protein oxidation on myofibrillar (MP) gel structure and rheological properties using a lipoxygenase-linoleic acid system. results showed that addition linoleic significantly increased carbonyl dityrosine content (P < 0.05), whereas contents sulfhydryl free amino groups were first then decreased. Circular dichroism spectra surface hydrophobicity studies evidenced disruption α-helix conformation exposure hydrophobic sites induced by...
Nowadays, agricultural waste byproducts are exploited in the food industry rather than discarded. Pumpkin is one of most significant vegetable crops that widely consumed farmland and certain urban regions. The current study was designed to measure phytochemical constituents, application, health benefits, toxicity pumpkin byproducts. Pumpkins (seeds, leaf, skin/peel) can be utilized as functional ingredients. Different parts contain bioactive compounds including carotenoids, lutein,...
Nanobubble technology is one of the latest green technologies in food industry applications. Nanobubbles (NBs) are gas-filled nanoscopic bubbles with a diameter < 500 nm. The mass production bulk nano-bubbles raises growing interest due to their high stability, internal pressure, and an enormous surface-to-volume ratio. Also, they can increase surface area, alter physicochemical characteristics medium, facilitate transfer. Along size air, nitrogen, carbon dioxide, NBs widely recognized...
Abstract Starch nanoparticles have been widely used as a carrier material for the encapsulation of lactoferrin (Lf). In this study, Lf was extracted from camel milk through alkali precipitation method and loaded onto starch its impact on retention antidiabetic activity evaluated. were prepared rom underutilized sources such arrowhead (Ar), bracken (Br) Kudzu (Kd) using ball milling process. Particle size, surface charge, structural characterization, morphology colour parameters studied. All...
Camellia oleifera shells are abundant in polyphenolic compounds. Green extraction methods of compounds essential to ensure product quality, efficiency, process cost, environment, and safety. This study investigated the effect Tween 80 Rhamnolipid surfactants on production utilization stabilized carbon dioxide nanobubbles (CO2 -NBs). The results confirmed presence CO2 -NBs ultra-pure water with a concentration 8.45 ± 1.05 × 108 ml-1 , among which stable possessed mean size 40-90 nm negative...
Probiotics, which offer various health benefits can face challenges in terms of stability during food processing, storage, and gastrointestinal digestion. Therefore, this study aimed to improve the survival probiotics processing conditions storage. To address issue, was designed microencapsulate Lactobacillus reuteri DSM 17938 within plant proteins (specifically rice protein (RP) pea (PeP)) their Maillard reaction conjugated with inulin by spray-drying. The encapsulation efficiency (EE%),...
Summary In this study, gelatin extracted from silver carp skin was hydrolysed by different enzymes (alcalase, papain and flavourzyme), aiming to improve the storage stability of unwashed fish mince during freeze‐thaw cycles. Flavourzyme hydrolysates exhibited highest DPPH• scavenging activity (1.2‐fold alcalase, 1.6‐fold papain) reducing ability 2.3‐fold papain), while alcalase demonstrated Fe 2+ chelating ability. Moreover, treated with mixture flavourzyme sucrose higher sulfhydryl...
This study was designed to obtain the maximum extraction yield of peanut shell (PS) polyphenols using a novel carbon dioxide nanobubbles (CO
The effects of green tea extract (GTE) at acidic and alkaline pH (pH 3 11, respectively) on the physico-mechanical, thermal, water transmission properties silver carp surimi-based edible films were investigated. Incorporation GTE significantly (p < 0.05) reduced elongation break (EAB) but improved tensile strength (TS). Significant decreases in solubility vapor permeability (WVP) also perceived GTE-containing films. Transparency color affected, depending upon concentration pH. Films...
Abstract Plant cells release exosome‐like nanovesicles (PENVs), which are small, membrane‐bound vesicles secreted by for intercellular interactions. These vesicles, rich in biologically active substances, crucial information transmission, interaction, and organism homeostasis conservation. They can also be used treating diseases as large‐scale drug carriers due to their vesicular architecture. This study explores the isolation, potential of creating bio‐therapeutic drug‐delivery...
The objectives of this study were to investigate the pro-oxidative activity hemoglobin and its effect on lipid protein oxidation changes in silver carp washed mince over 12 days storage at 4°C under different pHs (6.0, 6.5, 7.0, 7.5, 8.0). results suggested that formation Methemoglobin decreased relative oxygenation acidic pH (6, 6.5) as compared neutral or alkaline (7, Hemoglobin promoted more effectively conditions (pH 6.0) rather than (8.0), indicated by higher peroxide values...
(2021). Influence of Rosmarinic Acid on Biochemical and Structural Properties Silver Carp Myofibrillar Protein under MetHemoglobin Catalyzed Docosahexaenoic Oxidative Stress. Journal Aquatic Food Product Technology: Vol. 30, No. 9, pp. 1048-1061.