A5079818495- Meat and Animal Product Quality
- Proteins in Food Systems
- Microencapsulation and Drying Processes
- Microbial Inactivation Methods
- Probiotics and Fermented Foods
- Food composition and properties
- Protein Hydrolysis and Bioactive Peptides
- Nanocomposite Films for Food Packaging
- Biochemical Analysis and Sensing Techniques
- Polysaccharides Composition and Applications
- Advanced Chemical Sensor Technologies
- GABA and Rice Research
- Food Drying and Modeling
- Microbial Metabolites in Food Biotechnology
- Pickering emulsions and particle stabilization
- Biochemical effects in animals
- Bee Products Chemical Analysis
- Advanced Cellulose Research Studies
- Fermentation and Sensory Analysis
- Spectroscopy and Chemometric Analyses
- Nutritional Studies and Diet
- Freezing and Crystallization Processes
- Gut microbiota and health
- Food Industry and Aquatic Biology
- Listeria monocytogenes in Food Safety
Shanghai Ocean University
2020-2022
State Key Laboratory of Food Science and Technology
2013-2016
Shanghai Jiao Tong University
2015
The quantitative relationships among chemical composition, storage temperature, and texture of cheese were not fully understood. In this study, the effects composition temperature on textural properties eight common varieties sliced examined. cheeses, including firmness, cohesiveness, adhesiveness, springiness, chewiness, resilience, measured by profile analysis after at 4 25°C for h. Multivariate logistic regression models established to describe (dependent variables) (independent cheeses....
Extracted proteins of alternative animal origin tend to present strong off-flavor perception due physicochemical interactions coextracted compounds with proteins. To investigate the relationship between absorption behaviors volatile aromas and processes-induced variations in protein microstructures molecular conformations, duck liver isolate (DLp) was subjected heating (65/100 °C, 15 min) ultra-high pressure (UHP, 100-500 MPa/10 min, 28 °C) treatments obtain differential unfolded states.Heat...
The metabolite and peptide profiles of fresh cheese fermented by three novel probiotics, Lacticaseibacillus rhamnosus B6, Limosylactobacillus fermentum B44 KF7, were investigated using LC-MS/MS-based metabolomics peptidomics. multivariate analysis revealed significant differences in composition between the probiotic control sample. differential metabolites primarily lipids lipid-like molecules organic oxygen compounds, which associated with fatty acid carbohydrate-related pathways. Among L....
Volatiles of milk were characterized by solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry. Comprehensive spectrometry not only separated the 52 compounds that co-elute in conventional chromatography-mass spectrometry, but also identified 107 first reported milk. These volatiles included aliphatic hydrocarbons (69), aromatic (42), ketones (28), esters (16), aldehydes (14), alcohols acids nitrogenous (9), ethers (8),...
Four kinds of edible composite films based on chitosan combined with additional substances (konjac glucomannan, cassava starch, maltodextrin and gelatin) the addition lysozyme were prepared used as packaging materials for Mongolian cheese. The evaluated using scanning electron microscopy Fourier transform infrared spectroscopy. physicochemical properties all films, including thickness, viscosity, opacity, color, moisture content, water vapor permeability, tensile strength elongation at...
In this study, microcrystalline cellulose (MCC) and xanthan gum (XG) were used as stabilizers for the preparation of UHT whipped cream. The purpose was to characterize effect synergies on Analysis creaming stability showed that MCC XG synergistically effectively increase absolute value zeta potential keep particle size within a reasonable range. On other hand, shear thinning followed by thickening observed when added cream emulsion. terms whipping characteristics, with concentration, time...
This work investigated the effects of combined use thermosonication-preconditioned lactic acid bacteria (LAB) with addition ultrasound-assisted pineapple peel extracts (UU group) on post-acidification potential, physicochemical and functional qualities yogurt products, aimed at achieving prolonged preservation enhancing attributes. Accordingly, physical–chemical features, probiotic evaluation as revealed by adhesion properties, sensory assessment, acidification curves, contents major organic...