A5066779028- Collagen: Extraction and Characterization
- Proteins in Food Systems
- Protein Hydrolysis and Bioactive Peptides
- Meat and Animal Product Quality
- Advanced Glycation End Products research
- Microencapsulation and Drying Processes
- Biopolymer Synthesis and Applications
- Identification and Quantification in Food
- Nanocomposite Films for Food Packaging
- Polysaccharides Composition and Applications
- Biochemical Analysis and Sensing Techniques
- Phytochemicals and Antioxidant Activities
- Olfactory and Sensory Function Studies
- Natural Antidiabetic Agents Studies
- Probiotics and Fermented Foods
- Biochemical effects in animals
- melanin and skin pigmentation
- Silk-based biomaterials and applications
- Electrospun Nanofibers in Biomedical Applications
- Food Allergy and Anaphylaxis Research
- Infant Nutrition and Health
- Hydrogels: synthesis, properties, applications
- Textile materials and evaluations
- Advanced Proteomics Techniques and Applications
- Protein Interaction Studies and Fluorescence Analysis
Jiangxi Normal University
2016-2025
Xinjiang Agricultural University
2022
Jiangsu University
2021
Affiliated Hospital of Jiangsu University
2021
State Key Laboratory of Food Science and Technology
2013-2014
Nanchang University
2013-2014
Shanghai Normal University
2014
Two edible coatings (gelatin coating and ginger essential oil-gelatin coating) were prepared to maintain the flavor quality of fish fillets at two storage temperatures (4 °C 25 °C). The effects on evaluated by detecting physical properties, microstructure, microbial volatile taste fish. In same method, stored 4 showed better effect than that water content, color texture, however, closer fresh in °C; whatever temperature, could slow down growth microorganisms, color, fillets; GGC exhibited GC.
Gelatin emulsion was an important process for preparing gelatin films. A film with water resistance and ductility could be prepared using emulsion, whereas the has several defects (e.g., low tensile strength poor thermal stability). This study aimed to modify through ultrasonic treatment, then by modified emulsion. The results showed that: under condition of treatment 12 min at 400 w, zeta potential viscosity were largest; thickness, vapor permeability (WVP) solubility (WS) corresponding...
The glycation extent of bovine serum albumin (BSA) before and after ultrasonication was evaluated by MALDI-TOF Orbitrap mass spectrometry. Ultrasonic pretreatment significantly improved the incorporation galactose to BSA. Prior ultrasonic pretreatment, only 12 sites (11 lysines 1 arginine) were glycated, whereas number increased 42, including 39 3 arginines, treatment. Average degree substitution per peptide molecule BSA (DSP) used evaluate level for each site. DSP value all sites....
Biologically active peptides with tyrosinase inhibitory activity may be important raw materials in the field of whitening foods. Gastrointestinal digestion was employed to obtain components higher from grass carp fish scale gelatin hydrolysates. The results revealed that product had stronger after gastrointestinal than before. digested products were screened using bioaffinity ultrafiltration for first time, yielding 6 peptides. As a reversible competitive inhibitor, FTGML showed highest IC50...
In this work, the effect of addition γ-polyglutamic acid (γ-PGA) on rheology, physicochemical properties, and microstructure fish gelatin (FG) emulsion gel was investigated. Samples were evaluated for rheological behavior stability prior to gelation. The mechanical properties water-holding capacity (WHC) determined after further examined using confocal laser scanning microscopy (CLSM). results indicated a gradual increase in apparent viscosity gelation temperature at higher concentration...
In this study, the rheological and structural properties of extracted fish scales gelatin by conventional water bath (CWB) ultrasound-assisted (UWB) at different temperatures (60°C, 70°C 80°C) were studied. Rheological behaviours showed that UWB 60°C possessed highest storage modulus (5000 Pa), gelation point (22.94°C), melting (29.54°C), apparent viscosity than others. X-ray high temperature ultrasound reduced triple-helix content along with decreasing gelling properties. Atomic force...