A5022083533- Edible Oils Quality and Analysis
- Food composition and properties
- Advanced Chemical Sensor Technologies
- Spectroscopy and Chemometric Analyses
- Proteins in Food Systems
- Phytochemicals and Antioxidant Activities
- Meat and Animal Product Quality
- Polysaccharides Composition and Applications
- Phytoestrogen effects and research
- Nuts composition and effects
- Food Chemistry and Fat Analysis
- Microbial Metabolites in Food Biotechnology
- Free Radicals and Antioxidants
- Analytical Chemistry and Chromatography
- Essential Oils and Antimicrobial Activity
- Antioxidant Activity and Oxidative Stress
- Biochemical Analysis and Sensing Techniques
- Water Quality Monitoring and Analysis
- Nanocomposite Films for Food Packaging
- Advanced Cellulose Research Studies
- Fatty Acid Research and Health
- Pickering emulsions and particle stabilization
- Food Quality and Safety Studies
- Tea Polyphenols and Effects
- Plant biochemistry and biosynthesis
Northwest A&F University
2016-2025
Agriculture and Forestry University
2023-2025
Academy of State Administration of Grain
2021-2022
Yangzhou Vocational University
2014-2020
Iowa State University
2014
Institute of Semiconductors
2013
Chinese Academy of Sciences
2013
National Institute for Materials Science
2009
McGill University
2007-2008
Headspace solid-phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC–MS) analysis combined with 'relative odour activity value (ROAV)' was used to monitor changes in key volatile compounds peanut oil, soybean rapeseed and linseed oil during ambient storage. Volatile composition oxidation process were compared among edible samples. The differences the contents of oils led their characteristic flavour. Aldehydes featured a relatively high content low threshold mainly...
The effects of microwave (MW) treatments for 30 and 90 s or cold plasma (CP) 2, 6, 10 min on structural, physicochemical, digestive properties rice starch were investigated compared with the combined MW CP treatments. Dual modification using significantly changed granules' morphology, showed lower crystallinity, swelling power, peak viscosity than a single modification. However, no significant changes found in starch's crystalline structure FT-IR spectra pattern after Effects these...
Perpendicularly magnetized τ-MnAl films have been epitaxied on GaAs (001) by molecular-beam epitaxy. Crystalline quality and magnetic properties of the samples were strongly dependent growth temperature. The highest coercivity 10.7 kOe, saturation magnetization 361.4 emu/cm3, perpendicular anisotropy constant 13.65 Merg/cm3, energy product 4.44 MGOe achieved. These tunable make MnAl valuable as excellent cost-effective alternative for not only high density recording storage spintronics...
The effects of fatty acid type (myristic, palmitic, stearic, oleic, linoleic, and linolenic acid) on the characteristics starch–lipid complexes under high temperature were investigated. Fatty acids with a shorter carbon chain or greater number double bonds contributed to formation V-type complexes. thermostability starch–unsaturated (UFA) prepared at was increased compared those obtained lower temperature. Resistant starch (RS) contents melting temperatures had strong significant positive...