A5100335270- Food composition and properties
- Proteins in Food Systems
- Polysaccharides Composition and Applications
- Microencapsulation and Drying Processes
- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
- Microbial Metabolites in Food Biotechnology
- Meat and Animal Product Quality
- Aquaculture Nutrition and Growth
- Horticultural and Viticultural Research
- Food Quality and Safety Studies
- Protein Hydrolysis and Bioactive Peptides
- Polysaccharides and Plant Cell Walls
- Biochemical and biochemical processes
- Antioxidant Activity and Oxidative Stress
- Biochemical Analysis and Sensing Techniques
- Biotin and Related Studies
- Aquaculture disease management and microbiota
- Phytase and its Applications
- Antioxidants, Aging, Portulaca oleracea
- Probiotics and Fermented Foods
- Enzyme Production and Characterization
- Magnetic and Electromagnetic Effects
- Food Drying and Modeling
- Plant Micronutrient Interactions and Effects
Chinese Academy of Agricultural Sciences
2012-2025
Ministry of Agriculture and Rural Affairs
2019-2025
Institute of Food Science and Technology
2016-2025
Jiangnan University
2012-2025
State Key Laboratory of Food Science and Technology
2024-2025
Heilongjiang Bayi Agricultural University
2023-2024
Tianjin Energy Investment Group (China)
2024
Heilongjiang University of Science and Technology
2024
Changsha University of Science and Technology
2023
Chinese Academy of Fishery Sciences
2017-2023
Vinegar has been widely used as acidic condiment worldwide for thousands of years. contains various nutrients and bioactive components, which are brewed by liquid-state solid-state fermentation techniques. This review highlights the components in different types vinegars their functional properties. Nutrients vinegar include amino acids, sugars, vitamins, minerals. The functions these were providence energy, regulation cell metabolism regulation, immunoregulation, antioxidation,...
Late embryogenesis-abundant (LEA) proteins are a large and highly diverse family believed to function in normal plant growth development, protecting cells from abiotic stress. This study presents characterisation of 74 Solanum tuberosum LEA (StLEA) belonging nine groups. StLEA genes have few introns (≤2) distributed on all chromosomes, occurring as gene clusters chromosomes 1, 2, 10. All four StASR (StLEA7 group) were concentrated chromosome 4, suggesting their evolutionary conservation one...
Zhenjiang aromatic vinegar (ZAV) is one of the famous Chinese vinegars, which contains various physicochemical and bioactive compositions. In present study, properties total antioxidant activity were detected in ZAV samples. The correlation between organic acids, amino phenolic compounds, explored. results showed that contents soluble solids, reducing sugar increased with aging time, those ZAV-5 highest. Organic acids exhibited weak activity, while compounds had higher ability. addition,...
Summary The black morel ( Morchella importuna Kuo, O'Donnell and Volk) was once an uncultivable wild mushroom, until the development of exogenous nutrient bag (ENB), making its agricultural production quite feasible stable. To date, how nutritional acquisition mycelium is fulfilled to trigger fruiting remains unknown. investigate mechanisms involved in ENB decomposition, genome a cultivable strain M . SCYDJ1‐A1) sequenced genes coding for decay apparatus were identified. Expression encoded...
The prevalence of pathogenic bacterial infections with high morbidity and mortality poses a widespread challenge to the healthcare system. Therefore, it is imperative develop nanoformulations capable adaptively releasing antimicrobial factors demonstrating multimodal synergistic activity. Herein, an NIR-activated multifunctional nanospray MXene/ZIF-90@ICG was prepared by incorporating ZIF-90@ICG nanoparticles onto MXene-NH2 nanosheets. can on-demand release MXenes, ICG, Zn2+ in response...
The current study was to investigate the modulatory effects of total dietary fiber (TDF) levels on cecal morphology and response microbiota maintain gut health for duck growth. A 192 14-day-old male white Pekin ducks were randomly allocated three groups fed diets, containing 12.4, 14.7, 16.2% TDF, respectively, until 35 days under quantitative feed intake. Each group consisted eight replicate cages birds. results revealed that 14.7 TDF significantly promoted growth performance improved...
Salmonella typhimurium (S. typhimurium) is a prominent pathogen responsible for intestinal infections, primarily transmitted through contaminated food and water. This underscores the critical need precise biocompatible technologies enabling early detection intervention of bacterial colonization in vivo. Herein, multifunctional nanoplatform (IR808-Au@ZIF-90-Apt) was designed, utilizing an S. typhimurium-specific aptamer to initiate cascade responses triggered by intracellular ATP GSH. The...
Zhenjiang aromatic vinegar (ZAV) is one of the well-known fermented condiments in China, which produced by solid-state fermentation. It can be classified into traditional (TZAV) and industrial (IZAV) because different production methods. The purpose study was to evaluate variations differences on chemical compositions antioxidant activities TZAV IZAV during aging process. proximate composition, organic acids content, total phenolic content (TPC), flavonoid (TFC), activity (TAA) compounds...
The present study was conducted to investigate the effects of high dietary carbohydrate levels on growth performance, enzyme activities, and gene expressions related liver glucose metabolism intestinal microbiota Lateolabrax maculatus juveniles. Two experimental diets with carbohydrates (20% 30%, named NCD group HCD group, respectively) were designed feed L. (initial weight 9.45 ± 0.03 g) for 56 days. results showed that, compared condition factor (CF) significantly elevated in (p <...
Zhenjiang aromatic vinegar (ZAV) is a kind of traditional fermented food worldwide. In this study, the changes physicochemical properties, total phenolic content (TPC), flavonoid (TFC), and antioxidant activity (TAA) were evaluated during brewing process ZAV. addition, correlation between compound contents activities was investigated aging (AP) The results showed that acids, non-volatile amino nitrogen increased gradually process. Reducing sugar decreased sharply at early fermentation stage...