A5015749737- Particle physics theoretical and experimental studies
- High-Energy Particle Collisions Research
- Quantum Chromodynamics and Particle Interactions
- Particle Detector Development and Performance
- Meat and Animal Product Quality
- Dark Matter and Cosmic Phenomena
- Cosmology and Gravitation Theories
- Food composition and properties
- Proteins in Food Systems
- Neutrino Physics Research
- Advanced Chemical Sensor Technologies
- Microbial Metabolites in Food Biotechnology
- Biochemical effects in animals
- Food Quality and Safety Studies
- Biochemical Analysis and Sensing Techniques
- Polysaccharides Composition and Applications
- Microencapsulation and Drying Processes
- Black Holes and Theoretical Physics
- Animal Nutrition and Physiology
- Crystallization and Solubility Studies
- X-ray Diffraction in Crystallography
- Computational Physics and Python Applications
- Nanocomposite Films for Food Packaging
- Cold Atom Physics and Bose-Einstein Condensates
- Muscle metabolism and nutrition
Shandong Normal University
2025
Tianjin University of Science and Technology
2024-2025
Hefei National Center for Physical Sciences at Nanoscale
2025
University of Science and Technology of China
2025
Beijing Geriatric Hospital
2025
Chinese Academy of Agricultural Sciences
2022-2024
Ministry of Agriculture and Rural Affairs
2022-2024
Institute of Food Science and Technology
2022-2024
Northwest A&F University
2020-2024
University of Virginia
2016-2023
The effects of microwave (MW) treatments for 30 and 90 s or cold plasma (CP) 2, 6, 10 min on structural, physicochemical, digestive properties rice starch were investigated compared with the combined MW CP treatments. Dual modification using significantly changed granules' morphology, showed lower crystallinity, swelling power, peak viscosity than a single modification. However, no significant changes found in starch's crystalline structure FT-IR spectra pattern after Effects these...
Effects of ultrasound (UT) treatments on the structural, physicochemical, and functional properties myofibrillar proteins (MPs), as well their ability to bind flavor compounds from spices, were investigated. The results demonstrated that UT treatment enhanced surface hydrophobicity, SH content, absolute ζ-potential value MPs. Atomic force microscopy analysis displayed formation MPs aggregates with small particle size in UT-treated samples. Meanwhile, could improve emulsifying physical...
Biosensors have become powerful tools for real-time monitoring of specific small molecules and precise control gene expression in biological systems. High-throughput sensors 1, 4-butanediamine biosynthesis can greatly improve the screening efficiency high-yielding strains. However, strategies adapting characteristics biosensors are still rarely studied, which limits applicability biosensors. In this paper, we propose development a biosensor based on transcriptional regulator PuuR, whose...
Preheating and reheating play key roles in enhancing the nutritional sensory qualities of stir-fried chicken. Thus, this study investigated effect preheating (D1) (D30) after 30 days storage on protein profile, lipid oxidation, flavor, texture, color, properties, digestibility, microstructure household Four doneness levels (medium rare (T1 = 62 °C), medium (T2 65 well (T3 68 done (T4 71 °C) (72 were selected. Results revealed that enhanced while unfolding α-helix improved quality...
Quantum simulation of synthetic dynamic gauge field has attracted much attentions in recent years. There are two traditional ways to simulate theories. One is directly the full Hamiltonian theories with local symmetries. And other engineer projected one subsector. In this work, we provide third way towards based on . To demonstrate concept, fix an Ising lattice coupled spinless fermions a ladder geometry. After fixing, theory reduced simpler model, which hop fluctuating dynamical <a:math...
Summary Taste and aroma profiles of Daokou red‐cooked chickens (DRCs) were analysed using different techniques methods. Multivariate data analysis revealed that e‐nose e‐tongue could successfully discriminate DRCs various sources based on their taste profiles. Flavour nucleotide content umami concentration breasts higher than those thighs. Additionally, a fingerprint was established to analyse the distribution volatile compounds gas chromatography‐ion mobility spectrometry. A total number 54...
Capsaicin was microencapsulated in six different wall systems by spray drying whey protein and citrate mung bean starch at various ratios (10:0, 9:1, 7:3, 5:5, 3:7, 1:9, 0:10) to improve its stability water solubility reduce pungency. The morphological, rheological, storage stability, physicochemical properties of capsaicin emulsion microcapsules were characterized. As a result, the yield 19.63-74.99%, encapsulation efficiency 26.59-94.18%, 65.97-96.32%, moisture content lower than 3.63% all...
Lutein is a kind of vital carotenoid with high safety and significant advantages in biological functions. However, poor water solubility stability lutein have limited its application. This study selected different weight ratios sodium caseinate to acetylated mung bean starch (10:0, 9:1, 7:3, 5:5, 3:7, 1:9, 0:10) prepare emulsions, the microcapsules were produced by spray drying technology. The microstructure, physicochemical properties, storage investigated. results show that emulsion...