A5101853718- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Food Quality and Safety Studies
- Proteins in Food Systems
- Nanoparticle-Based Drug Delivery
- Phytoestrogen effects and research
- Analytical chemistry methods development
- Antioxidant Activity and Oxidative Stress
- Carbon and Quantum Dots Applications
- Advanced Chemical Sensor Technologies
- Mercury impact and mitigation studies
- Water Quality Monitoring and Analysis
- Phytase and its Applications
- Dye analysis and toxicity
- Biochemical Analysis and Sensing Techniques
- Nanocluster Synthesis and Applications
- Terahertz technology and applications
- Polysaccharides Composition and Applications
- Forest Ecology and Biodiversity Studies
- thermodynamics and calorimetric analyses
- Biopolymer Synthesis and Applications
- Nuclear Physics and Applications
- Soil and Unsaturated Flow
- Soil Carbon and Nitrogen Dynamics
- Fire effects on ecosystems
Xinjiang Academy of Agricultural and Reclamation Science
2025
Ministry of Ecology and Environment
2024
Nuclear and Radiation Safety Center
2024
Henan University of Technology
2013-2024
Jiyang College of Zhejiang A&F University
2023
Zhejiang A & F University
2023
Shandong University
2022
Wuhan University of Technology
2022
Huazhong Agricultural University
2013-2019
Wuhan University
2007
Abstract In this work, whey protein isolate (WPI)‐coated astaxanthin‐loaded liposomes are prepared by combining the fabrication of with layer self‐assembly deposition technique. The physical properties such composite carriers evaluated zeta potential, particle size, distribution, encapsulation efficiency, and morphology. WPI‐ coated display homodisperse distribution high efficiency a WPI coating surrounding surface conventional electrostatic interaction. Fourier transform infrared...
The processing method and quality improvement of frozen noodles were studied. To obtain the best mouthfeel control breakage during cooking, with a thickness 1.1 mm width 3.4 produced. precooking for raw was steaming 10 min then boiling 4 before freezing to optimal characteristics noodles. Five frequently used food additives (guar gum, sodium stearyl lactate (SSL), cassava starch, glucose oxidase (GOD), α-amylase) improve Cooking losses sensory evaluation scores adopted optimize formulation...
Fifty different kinds of wheat from 10 provinces in China were chosen as samples to be milled into flour. Dumpling wrappers made the flour and their texture qualities rheological properties, disulfide content, sulfhydryl gluten secondary structure determined. The web formed by was observed under scanning electron microscopy. These results showed that flour's apart extensibility, significantly correlated with several aspects dumpling wrapper, degree softening negative correlations, most...
In this work, we report that the effect of bioactive constituent on living glioma cells can be evaluated using terahertz time-domain attenuated total reflection (THz TD-ATR) spectroscopy in a label-free, non-invasive, and fast manner. The measured THz absorption coefficient human (U87) cell culture media increases with ginsenoside Rg3 (G-Rg3) concentration range from 0 to 50 µM, which interpreted as G-Rg3 deteriorated cellular state. This is supported either by growth inhibition rate...
Pigments are still widely used in food and feed industry their resides might be harmful to human health due side effects. A high performance liquid chromatography (HPLC) method for simultaneous determination of pigments including tartrazine, lutein, capsanthin, canthaxanthin β-carotene animal-derived foods (including the muscle liver swine, muscle, skin chicken duck, fish) feeds (swine, duck) was developed. Lutein, were extracted with acetonitrile-ethyl acetate by ultrasonication, tartrazine...
Pancakes prepared with sorghum flour possess a high nutritional value, yet their quality is unstable and prone to degradation during storage. This instability can be attributed the particle size of coarse cereal powder, which significantly influences products In this study, changes in these pancakes, varying sizes flour, were meticulously analyzed cold storage using advanced instruments such as texture analyzer, nuclear magnetic resonance spectrometer, differential scanning calorimeter,...
Summary In this paper, the effects of adding a different proportion inulin powder on starch gelatinisation, free amylose content, thermodynamic properties and microstructure wheat were studied. RVA results showed that addition could increase starting temperature decrease peak viscosity setback value, reduce content leached amylose. DSC test, similar trend was observed, growing results, retrogradation enthalpy ageing rate reduced. SEM found with addition, presents flocculent fold structure....
Understanding the variation in soil nutrients found coastal shelterbelt forests response to periodic flooding is crucial for restoring quality of flooded stands. In this study, we examined organic carbon (SOC), total nitrogen (TN), phosphorus (TP), potassium (TK) contents and their ecological stoichiometry, as well matter soil-available N, P, K at three depths (0–10, 10–20 20–30 cm), a forest eastern China that was affected by flooding. Results showed C, P all had clear decreasing trend...
A rapid, non-destructive method, based on Fourier transform near-infrared (FT-NIR) spectroscopy for water and oil content determination of instant noodles was presented. calibration set 80 samples, a validation 40 samples prediction 10 were used. The diffuse reflection spectra measured by FT-NIR analyzer in the 1000 − 2500 nm spectral range. optimal models constructed comparing different preprocessing method partial least squares (PLS) factor number. Prediction results indicated good...
<title>Abstract</title> Objective The purpose of this study is to determine the dose level bremsstrahlung radiation in 90Y-SIRT and estimate radiology staff. Methods A survey meter a theoretical equation were used measure calculate emitted by 90Y each stage 90Y-SIRT, respectively. differences between calculation measured values then compared. Finally, annual exposure doses staff estimated analyzed. Results outside lead shield was relatively low. For example, rate 0.19~0.26μSv·h-1·GBq-1 at 1...
Fagao is one of China's traditional gluten-free staple foods made with rice or corn flour. Corn prepared by co-fermentation sourdough and yeast exhibits better quality less staling compared to yeast-fermented Fagao. The physicochemical properties batter during sourdough-yeast were investigated. results showed that fermentation, the gas production viscosity increased co-fermentation. co-fermented a higher hydrolysis starch amylose content. integrity granules in was damaged more seriously,...
Whey protein isolate coated astaxanthin-loaded liposomes were prepared in this work. The gastrointestinal digestive fate of whey was evaluated terms particle size, distribution, zeta potential, and morphology during vitro digestion as a function time. Analysis on the size showed that majority particles maintained spherical shape with progressive increase after passage through digestion. potential became highly negative As compared uncoated-liposomes, astaxanthin release slower simulated...
This study examined the quality changes of frozen noodles with different precooking times (0, 1, 3, and 5 min) for various storage periods (1, 30, 60, 90, 120 d). The findings demonstrated that within same time, noodles' hardness recooking loss rate decreased significantly as time increased from 0 to minutes. Their moisture content increased, proportion deeply bound weakly water in declined significantly, precooked mins was optimum maintained. Moreover, degradation temperature showing...