A5022115450- Food Chemistry and Fat Analysis
- Proteins in Food Systems
- Meat and Animal Product Quality
- Alcohol Consumption and Health Effects
- Biochemical Analysis and Sensing Techniques
- Fermentation and Sensory Analysis
- Food Quality and Safety Studies
- Fatty Acid Research and Health
- GABA and Rice Research
- Food composition and properties
- Microencapsulation and Drying Processes
- Tea Polyphenols and Effects
- Protein Hydrolysis and Bioactive Peptides
- Olfactory and Sensory Function Studies
- Pharmacological Effects of Natural Compounds
- Metabolism and Genetic Disorders
- Gut microbiota and health
- Advanced Chemical Sensor Technologies
- Metabolomics and Mass Spectrometry Studies
- Biochemical effects in animals
- Phytochemicals and Antioxidant Activities
- Liver Disease Diagnosis and Treatment
- Adipose Tissue and Metabolism
- Enzyme Production and Characterization
- Lipid metabolism and biosynthesis
Jiangnan University
2023-2025
Shaoxing University
2023-2024
Zhejiang Medicine (China)
2023
State Key Laboratory of Food Science and Technology
2023
Harbin Institute of Technology
2019-2021
Harbin University
2021
Distiller's grains resourcing is a crucial problem for the sustainable development of Chinese Baijiu industry. In order to improve protein utilization distiller's grains. this study, pretreated by wet crushing combined with amylase/cellulase were further hydrolyzed neutral protease papain at 50 °C 3 h. The hydrolysates decolorized 1% coconut shell activated carbon 15 min, and separated purified macroporous resin Sephadex gel yield peptide fractions (F1, F2, F3 F4). fraction highest radical...
Abstract Objectives Lees are the major by-product of Huangjiu brewing and prone to decomposition due abundant protein residues. This study aims convert lees into high-value peptides with umami antioxidant difunctionals. Materials Methods Herein, a one-step hydrolysis method combined flavorzyme followed by amylase pretreatment was developed optimized. The target peptide fraction collected evaluated after ultrafiltration ethanol precipitation, then identified nano-high-performance liquid...
Higher alcohols are key factors affecting sensory quality and post-drinking comfort of alcoholic beverages. A strategy combining solid-phase extraction gas chromatography-mass spectrometry (SPE-GC/MS) was established to analyze the metabolism pattern higher in rat plasma after gavage four common beverages including huangjiu, baijiu, wine brandy. Seven milliliter dichloromethane determined as optimal condition, eight were precisely quantified with detection limits 1.82-11.65 μg/L, recoveries...
The lipolytic behaviors and postprandial effects of butterfat its fractions (30L 30S) procured by dry fractionation at 30 °C were investigated using in vivo digestion. A total 142 triacylglycerols (TAGs), 64 diacylglycerols (DAGs), 14 monoacylglycerols (MAGs), 7 free fatty acids (FFAs) the their hydrolysates identified combining high-performance liquid chromatography coupled with electrospray ionization-tandem quadrupole time-of-flight mass spectrometry solid-phase extraction. first-step...
Short-term consumption of a high-melting-temperature solid TAG fraction (30S) in milk fat did not bring obvious health risks. Conversely, it led to positive physiological and biochemical activities by suppressing appetite increasing fecal loss.
The unique flavour contribution of higher alcohols in alcoholic beverages has received growing attention; however, there is a dearth information on their vivo metabolic kinetics. In this study, the composition and content different from Chinese Baijiu Lujiu were studied via analysis using Bama pigs to elucidate mechanisms for intoxication alcohol vitro drinkers. Direct injection combined with gas chromatography–mass spectrometry (GC-MS) used accurately quantify total 14 five beverages. Based...
High-melting-temperature solid triacylglycerol (TAG) is the main source of controversy with regard to nutritional assessment milk fat. This study investigated microscopic changes and hydrolysis kinetics fat globules (MFGs) reconstituted butterfat its primary fractions (30S, 20S, 20L) during in vitro digestion. The 30S, 20L on behalf high-, medium- low-melting-temperature fractions, respectively, had well-distinguished melting temperatures (42.1, 38.9, 22.0 °C) long-chain saturated TAG...
Caramel color is a food colorant widely used in the fermented beverage industries. In this context, study investigated effects of caramel on quality Huangjiu terms color, physicochemical properties, sensory characteristics, and release volatile compounds. The results showed that Class IV colors with highest intensity had lowest coloring ability due to precipitation. significantly affected total sugar, acid, amino nitrogen Huangjiu. Sensory analyses indicated three classes 10 attributes aroma...