A5101497532- Food composition and properties
- Polysaccharides Composition and Applications
- Freezing and Crystallization Processes
- Meat and Animal Product Quality
- Microbial Metabolites in Food Biotechnology
- Fermentation and Sensory Analysis
- Proteins in Food Systems
- Food Quality and Safety Studies
- Adrenal and Paraganglionic Tumors
- Diet, Metabolism, and Disease
- Pituitary Gland Disorders and Treatments
- Food Industry and Aquatic Biology
- Blood properties and coagulation
- Amino Acid Enzymes and Metabolism
- Microbial Inactivation Methods
- Hormonal Regulation and Hypertension
- GABA and Rice Research
- biodegradable polymer synthesis and properties
- Wastewater Treatment and Nitrogen Removal
- Electrochemical sensors and biosensors
Henan University of Technology
2023-2025
Sun Yat-sen Memorial Hospital
2024
Sun Yat-sen University
2024
Minzu University of China
2024
Heat-denatured wheat gluten (HDWG) degradation during freeze-thaw (FT) cycling is a key factor in the quality deterioration of pre-cooked noodles (PCNs). This study investigated effects and underlying mechanisms sodium chloride (NaCl) on HDWG. Adding NaCl enhanced luminance PCNs reduced chromatic aberration. Scanning electron microscopy revealed that facilitated more continuous microstructure, resulting reduction average hole size HDWG from 84.44 μm to 56.59 after 10 FT cycles. With cycling,...
Background It is challenging for clinicians to distinguish adrenocortical carcinoma (ACC) from benign adenomas (ACA) in their early stages. This study explored the value of serum steroid profiling as a complementary biomarker malignancy diagnosis ACC other than diameter and influence sex functional status. Methods In this retrospective study, matched cohort patients diagnosed with either or ACA based on histopathology was meticulously paired 1:1 ratio according sex, age, Eight steroids...
The maturation of wheat flour is a transformative process that elevates its processing and culinary attributes to their peak performance levels. Despite extensive research on starch gluten protein modifications, the impact lipid changes has been largely unexplored. This study addresses this gap by examining freshly milled at 15 °C, 25 40 °C over 60 days, focusing enzymatic activities-lipase, lipoxidase, catalase-and metabolites, including free fatty acids, conjugated trienes,
The effect and mechanism of sanxan on the quality salt-free noodles (SFNs) were investigated from different cooking stages (initial stage, 1 min; optimum time, OCT; overcooked OT). results showed significant changes in process with addition 1.2% sanxan. OCT for (experimental group, EG) was extended 5 to 7 min compared non-added (blank BG) 1.5% salt-containing (control CG). hardness adhesiveness BG, EG, CG all decreased significantly during cooking. In contrast, springiness, maximum tensile...