A5064091922- Food composition and properties
- Proteins in Food Systems
- Fermentation and Sensory Analysis
- Food Quality and Safety Studies
- Microbial Metabolites in Food Biotechnology
- Meat and Animal Product Quality
- Biofuel production and bioconversion
- Phytase and its Applications
- Microencapsulation and Drying Processes
- Polysaccharides Composition and Applications
- Cassava research and cyanide
- Protein Hydrolysis and Bioactive Peptides
- Insect and Pesticide Research
- Food Chemistry and Fat Analysis
- Insect Resistance and Genetics
- Nanocomposite Films for Food Packaging
- Biochemical effects in animals
- Animal Ecology and Behavior Studies
- Atmospheric Ozone and Climate
- Insect-Plant Interactions and Control
- Aquatic Invertebrate Ecology and Behavior
- Marine Bivalve and Aquaculture Studies
- Phytochemicals and Antioxidant Activities
- Biochemical and biochemical processes
- Atmospheric chemistry and aerosols
Shandong University of Technology
2016-2025
Chinese Academy of Medical Sciences & Peking Union Medical College
2018-2024
Zhejiang Sci-Tech University
2024
Wuhan Textile University
2023
Southwest University
2011-2023
Hubei University of Chinese Medicine
2021
Citrus Research Institute
2011-2015
Chinese Academy of Agricultural Sciences
2011-2015
Hangzhou Dianzi University
2013
Chinese Academy of Sciences
2007-2011
Background The citrus red mite is a worldwide pest and common sensitizing allergen of asthma rhinitis. It has developed strong resistance to many registered acaricides, However, the molecular mechanisms remain unknown. we therefore used next generation sequencing technology investigate global transcriptomes between resistant strains susceptible strains. Results We obtained 34,159, 30,466 32,217 unigenes by assembling SS reads, RS reads SS&RS respectively. There are total 17,581 annotated...
Ultrasound at an intensity of 17.5, 20.0, 22.5, 25.0 and 27.5 W/L was used to assist dough fermentation prepare steamed bread with 50% sweet potato pulp (SB-50% SPP), which compared SB-50% SPP without ultrasonic treatment. The rheology, starch-gluten network, texture characteristics sensory quality different power densities (UPDs) were investigated. Dough samples UPD 22.5 showed optimal viscoelasticity. microstructure images exhibited that the content starch particles wrapped in gluten...
Physicochemical properties and microstructure of gluten protein, the structural characteristics steamed bread with 30 % potato pulp (SBPP) were investigated by ultrasonic treatments. Results showed that 400 W treatment significantly (P < 0.05) increased combination water substrate in dough (DPP). The contents wet gluten, free sulfhydryl (SH), disulfide bond (SS) influenced treatment. Moreover, UV-visible fluorescence spectroscopy demonstrated conformation protein was changed (400 W). Fourier...
The application of cassava as an adjunct in the mashing process beer brewing is hindered due to its crystalline structure and intact granules. present study investigated effect extrusion treatment on modifying physicochemical properties flour, thereby improving efficiency. Granule morphology, amylose content, water absorption/solubility index, ordered were determined. Treatment led degradation gelatinization starch, thus facilitating enzyme accessibility during mashing. wort extract yield...
ABSTRACT The β‐carotene microcapsules (ESCs) were prepared by extrusion and employed in the chicken sausage to study its antioxidant capacity preventing fat protein oxidation. sustained‐release kinetics of ESC ability scavenge ABTS free radicals studied at 20°C 37°C. particle size showed a decreasing tendency during release process, distribution tended be concentrated. ESCs added into sausage, their was investigated after high‐temperature treatment 60°C 100°C. addition affected chromaticity...
Abstract Background and objectives Steamed bread is the traditional fermented wheat product in China has popularity other Asian, European, some North American countries. Wheat flour replaced by potato pulp can be an effective way to improve nutritive values of steamed promote consumption. The aim this study was investigate influences on disulfide bond (S–S) contents, protein secondary structures, starch crystallinity, microstructures dough bread. Spectrophotometry, Fourier transform infrared...
Functions of microencapsulated procyanidins by extruding starch (MPS) in maintaining the quality chicken sausages stored at 4 °C for 28 days were investigated. The MPS-added had strong inhibitory effect on formation disulfide bonds (46.76 μmol/g protein), and slight amino acid content. CSau-MPS group more stable secondary structure protein comparing to control group. XRD fluorescence spectroscopy demonstrated sustained-release during storage. In addition, MPS addition significantly reduced...
The rice extrudates obtained by varying feed moisture were used to evaluate the relationship between mashing efficiency and physicochemical properties of adjuncts, including functional, rheological, pasting, structural features. RVA, XRD, FTIR, rheological broken flour showed that extrusion weakened relative viscosity ordered structure starch. SEM demonstrated aggregated granules destroyed led loosened internal structure. These changes increased hydration degree, facilitated starch...
Abstract BACKGROUND Distiller's grains (DGs), which are rich in natural ingredients such as prolamins, often used low‐value feed or discarded directly, resulting great environmental pollution and resource waste. Prolamins from DGs (PDGs) were found to be a potential material for the construction of biopolymer films due their good film‐forming properties. In this study, extrusion processing was conducted modify physicochemical structural properties PDGs facilitate with superior...
This research explored the impact of incorporating various levels whole soybean pulp (WSP) (10%, 20%, 30%, 40%, and 50%) into wheat flour on physical nutritional qualities steamed bread. In comparison with traditional bread, substitution up to 20% WSP did not significantly alter specific volume, hardness, chewiness Additionally, crumb texture bread maintained small uniform pores, optimal springiness cohesiveness. Nutritionally, 10%-50% enhanced total dietary fiber, phenolics, protein by...
Potato protein (PP) has promising potential for utilization in food applications due to its high nutritive value and functional properties. Grapeseed oil (GO) is rich unsaturated fatty acids antioxidant active ingredients. However, application limited because of low stability volatility. In order overcome such problems, PP-based microcapsules encapsulating GO were produced by complex coacervation, characterized using optical, thermodynamic spectroscopic analyses.Results indicated that a...
This paper presents a case study of resilience theory to understand agricultural systems in the Luancheng County North China Plain. A dynanic system model coupled with social, economic and ecological subsystems agriculture for was constructed time step one month. The includes five main components, water resources, profitability, irrigation, crop yield area. simulated groundwater table, wheat area yield, maize rural labor transfer reflected general trend observed data, calculated...
Sorghum is a widely used adjunct that in the production of beer and increasingly affects flavour as amount added increases. The aim this work was to establish simple, solvent-free technique, without derivatization, analyse flavours typical volatile compounds present extruded unextruded sorghum beer, compare differences two types beer. Headspace solid-phase micro-extraction gas chromatography–mass spectrometry determine beers eight were quantified using GC. Forty-five identified white while...