A5028216189- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Aquaculture Nutrition and Growth
- Advanced Chemical Sensor Technologies
- Biochemical Analysis and Sensing Techniques
- Biochemical effects in animals
- Proteins in Food Systems
- Food Quality and Safety Studies
- Nanocomposite Films for Food Packaging
- Microencapsulation and Drying Processes
- Freezing and Crystallization Processes
- Bee Products Chemical Analysis
- Food Industry and Aquatic Biology
- Insect Utilization and Effects
- Muscle metabolism and nutrition
- Animal Nutrition and Physiology
- Polysaccharides Composition and Applications
- Spectroscopy and Chemometric Analyses
- Olfactory and Sensory Function Studies
- Physiological and biochemical adaptations
- Phytochemicals and Antioxidant Activities
- Pickering emulsions and particle stabilization
- Reproductive biology and impacts on aquatic species
- Edible Oils Quality and Analysis
- Marine Bivalve and Aquaculture Studies
Shanghai Ocean University
2012-2025
Shanghai Harbour Engineering Design & Research Institute
2020-2024
Shanghai Innovative Research Center of Traditional Chinese Medicine
2021-2024
Beijing Hua Xin Hospital
2017-2024
Changsha University of Science and Technology
2024
Ministry of Agriculture and Rural Affairs
2022-2024
Tongling University
2023
Medical Architecture (United Kingdom)
2023
Center for High Pressure Science & Technology Advanced Research
2021
Beijing Hospital
2016
Background/Amis: Long non-coding RNAs (lncRNAs), a novel class of transcripts, have been shown to play critical roles in diverse cellular biological processes, including tumorigenesis. Small nucleolar RNA host gene 6 (SNHG6) regulates various processes cancer cells. However, the role SNHG6 gastric still remains be explored. The aim this study is investigate characteristic cancer.Quantitative real-time polymerase chain reaction (qRT-PCR) was used measure expression tissues and cell lines. MTT...
The effects of ultrasound combined (25 kHz, 400 ± 20 W/L, ultrasonic time 5, 10 and 15 min) with soy protein isolate processing on gelling properties low-salt silver carp surimi, aggregation conformation myofibrillar were investigated. results revealed that, compared only adding components, ultrasound-assisted had a more obvious effect the structure in leading to decrease α-helix total sulfhydryl contents, increase β-sheet content solubility. As result, proteins participated formation gel...
The nutritional components of different parts (meat, head, shell and tail) Litopenaeus vannamei (L.v), Macrobrachium rosenbergii (M.r), Penaeus monodon (P.m), Fenneropenaeus chinensis (F.c), japonicus (P.j) were analyzed their values evaluated. For the five species shrimp, meat yield was 37.47-55.94%, byproduct 44.06-62.53%. yields L.v F.c highest (55.94 55.92%, respectively), M.r lowest (37.47%). shrimp contain high amounts crude protein, amino acid score (AAS), chemical (CS), essential...
Excessive intake of sodium chloride may bring a series diseases; as result, reduced-salt surimi gels have gained growing popularity for reduction. This paper studied soy protein isolate (SPI, 2.0%, 4.0%, and 6.0%, w/w) gel enhancer silver carp surimi. Compared with the control (2.0% NaCl), addition SPI significantly increased (P < 0.05) total SH content, hydrophobic interaction force, disulfide bond, hardness, strength, water-holding capacity gels. During thermal denaturation process,...
This study examined the effect of Flavourzyme and Lactobacillus plantarum (L. plantarum) on protein degradation flavor development during grass carp fermentation. The control groups comprised natural fermentation with L. plantarum. Compared two samples, those exposed to combined exhibited lower moisture content enhanced hydrolysis, which accelerated production water-soluble taste substances (trichloroacetic acid-soluble peptides free amino acids). electronic tongue nose results indicated...
To enhance the advantage of a long-term stability and low-toxicity active packaging system, two biodegradable covalent immobilized antibacterial films were developed applied to fresh beef preservation in this study. A polylactic acid (PLA) film was prepared by extrusion-casting method. The surface PLA modified with plasma treatment generate carboxylic groups, then agent nisin or ε-poly lysine (ε-PL) covalently attached surface. Physical, chemical, antimicrobial properties characterized....
Pufferfish is prone to deterioration due abundant nutrients and high moisture content. Drying technology can extend the shelf life enhance flavor quality of aquatic products. The study investigated effect hot air drying (HAD), microwave vacuum (MVD) assisted radio frequency (HARFD) on taste volatile profiles Takifugu obscurus. Different methods had significant influence color, rehydration, 5'-nucleotides, free amino acids components (P < 0.05). results showed that HAD HARFD could promote T....
This study investigated the effects of sun drying (SD), hot air (HAD), cold (CAD), vacuum (VD), and freeze (VFD) on meat quality semi-dried Takifugu obscurus fillets. The changes in fish fillets were analyzed by comparing color, texture, shrinkage, water states, volatile flavor compounds, a sensory assessment. L* value SD showed downward trend, whereas that other methods an upward trend. HAD had better texture properties than methods. five promoted conversion immobilized into free water,...
The effects and mechanisms of salting on quality properties tilapia fillets were investigated in the present study. Salting under high NaCl concentrations (12 % 15 %) resulted low water content decreased yields, due to salting-out pH. Water increased later stage 3 6 solutions (p < 0.05). released proteins accumulated with increasing time TBARS value from 0.01 0.20 mg/kg after 10 h solution changes mainly correlated shrinking or swelling myofibers, extracellular spaces, existential state...
The effects of ultrasonic power (0, 150, 300, 450, and 600 W) on the extraction yield structure rheological properties pepsin-soluble collagen (PSC) from albacore skin were investigated. Compared with conventional pepsin method, treatment (UPSC) significantly increased skin, a maximum increase 8.56%. sodium dodecyl sulfate-polyacrylamide gel electrophoresis analysis revealed that peptides low molecular weight produced when exceeded 300 W. Meanwhile, secondary structure, tertiary X-ray...
This study examined the dorsal meat, belly red skin, intestines and gills of grass carp to determine volatile compounds present in different parts using monolithic material sorptive extraction gas chromatography–mass spectrometry electronic nose. Although nose was able distinguish flavors gills, meat could not be differentiated. For fish 56, 55, 58, 67, 59, 68 compounds, respectively, were identified, majority which aldehydes alcohols. There 9, 7, 12, 9 predominant components identified...
Abstract In this study, the quality changes of grass carp fillets dried by microwave‐hot‐air combined drying under different microwave time were investigated. The salted at 385 W with (0, 2, 4, 6, 8, and 10 min), followed 65℃ hot air to end. was evaluated time, color, hardness, rehydration ratio, taste characteristics (ATP‐related compounds, free amino acids, E‐tongue profile, EUC, TAV). Results showed that had better qualities compared single hot‐air drying. Besides, obvious effects on...