A5101581974- Meat and Animal Product Quality
- Proteins in Food Systems
- Muscle metabolism and nutrition
- Protein Hydrolysis and Bioactive Peptides
- Biochemical effects in animals
- Polysaccharides Composition and Applications
- Microencapsulation and Drying Processes
- Food Chemistry and Fat Analysis
- Animal Nutrition and Physiology
- Biochemical Analysis and Sensing Techniques
- Microbial Inactivation Methods
- Food composition and properties
- Bee Products Chemical Analysis
- Pickering emulsions and particle stabilization
- Exercise and Physiological Responses
- Supramolecular Self-Assembly in Materials
- Freshwater macroinvertebrate diversity and ecology
- Coal and Its By-products
- Fish Ecology and Management Studies
- Advanced biosensing and bioanalysis techniques
- Nanoplatforms for cancer theranostics
- Coal and Coke Industries Research
- Invertebrate Taxonomy and Ecology
- Mass Spectrometry Techniques and Applications
- Mine drainage and remediation techniques
Nanjing Agricultural University
2013-2025
Hunan Agricultural University
2024-2025
Monash University Malaysia
2024-2025
National Center for Nanoscience and Technology
2024
Beijing General Research Institute of Mining and Metallurgy
2024
Ministry of Education of the People's Republic of China
2022
Povolzhsky Research Institute of Production and Processing of Meat and Dairy Products
2022
Quality Research
2022
Nanjing University of Finance and Economics
2017-2020
State Key Laboratory of Food Science and Technology
2019
This study was designed to compare the properties of myofibrillar protein (MP) stabilized soybean oil-in-water emulsions fabricated by ultrasound-assisted emulsification (UAE), high-pressure homogenization (HPH) and high-speed (HSH). The emulsion properties, droplet characteristics, interfacial proteins, exposure extent, microrheological multiple light scattering results, 7 d storage stabilities three were specifically investigated. Our results indicate that UAE HPH better methods than HSH...
This study aimed to investigate theeffects of sous vide (SV), boiling (BO), and roasting (RO) on beef protein digestibility peptide profiling in simulated gastrointestinal digestion. The results indicated that samples treated with SV had higher (p < 0.05) (34.97%) than those BO (27.59%) RO (24.36%). Furthermore, (2450) resulted more types peptides released during digestion (2077) (1896) a proportion 400–1200 Da peptides. significant increase carbonyl content, the decrease sulfhydryl...
The present research aimed to investigate the effects of high-intensity ultrasound (HIU, 20 kHz, 0 W, 100 300 W and 500 W)-assisted vacuum tumbling (UVT) for 60 min 120 on oxidation physicochemical properties pork myofibrillar proteins (MPs). Compared with (VT) groups without HIU assistance, carbonyl content increased, while total sulfhydryl (SH) was reduced increase power treatment time (P < 0.05). reactive SH increased significantly after treated by UVT compared VT group 0.05) regardless...
For exploring the influence of ultrasound on flavor characteristic unsmoked bacon, sensory evaluation combined with E-nose and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) were performed to analyze overall profile specific volatile compounds (VFCs), respectively. Furthermore, metabolic pathway VFCs affected by was also investigated. Results demonstrated that improved bacon raising levels nonanal, heptanal, octanal, 3-methylbutanal n-hexyl acetate n-propyl acetate....
The present study aimed to investigate the impact of ultrasound-assisted tumbling (UAT; 20 kHz, 100, 300, 500 and 700 W) with different treatment time (30, 60, 90 120 min) on diffusion distribution NaCl as well change pork texture properties during curing. Results showed that in comparison single (ST), content coefficient were increased along UAT (P < 0.05). scanning electron microscopy energy dispersive X-ray analysis changed microstructure which may facilitate dispersion homogeneously. In...
Dipeptidyl peptidase-IV (DPP-IV) inhibitory peptides were rapidly identified from Ruditapes philippinarum hydrolysate. The hydrolysate was fractionated by ethanol precipitation and preparative reverse phase high-performance liquid chromatography (RP-HPLC). fraction which showed the highest DPP-IV activity then analyzed a high-throughput nano-liquid electrospray ionization tandem mass spectrometry (nano-LC ESI-MS/MS) method, sequences of based on MS/MS spectra against Mollusca protein data...
Xiangxi Yellow Cattle, an indigenous Chinese livestock breed recognized for its exceptional nutrient composition and superior meat characteristics, has gained significant market preference among consumers. This investigation focused on evaluating physicochemical attributes, flavor development patterns, bacterial population dynamics in chilled beef samples stored at 4 °C over 8-day period. The research further examined interrelationships between parameters, predominant microbial species,...