A5074262593- Food composition and properties
- Polysaccharides Composition and Applications
- Nanocomposite Films for Food Packaging
- Food Drying and Modeling
- Polysaccharides and Plant Cell Walls
- Advanced Cellulose Research Studies
- biodegradable polymer synthesis and properties
- Proteins in Food Systems
- Phytochemicals and Antioxidant Activities
- Microencapsulation and Drying Processes
- Analytical Chemistry and Chromatography
- Phytoestrogen effects and research
- Electrospun Nanofibers in Biomedical Applications
- Postharvest Quality and Shelf Life Management
- Natural Fiber Reinforced Composites
- Microfluidic and Capillary Electrophoresis Applications
- Garlic and Onion Studies
- Microbial Metabolites in Food Biotechnology
- Adsorption and biosorption for pollutant removal
- Phytochemistry and Bioactivity Studies
- Electrochemical sensors and biosensors
- Rheology and Fluid Dynamics Studies
- Hydrogels: synthesis, properties, applications
- Microplastics and Plastic Pollution
- Molecular Sensors and Ion Detection
China Agricultural University
2015-2025
Henan University of Engineering
2024
Southeast University
2024
Zhongda Hospital Southeast University
2024
Hebei Agricultural University
2024
Sun Yat-sen University
2024
Sichuan Agricultural University
2018-2022
Hainan University
2010-2014
Shaanxi Research Design Institute of Petroleum and Chemical Industry
2013-2014
Northwest University
2011-2013
Phyllanthus emblica L. (PE) is commonly known as a medicine and food homologous plant, which abundant in natural products polyphenols. In the present study, polyphenols were extracted from PE fruit by response surface method, anti-aging ability was determined. exhibited strong antioxidant capacities scavenging free radicals, anti-cholinesterase inhibition of AChE (IC50 0.2186 ± 0.0416 mg/mL) BuChE 0.0542 0.0054 vitro. Moreover, showed protective effect against aging process Caenorhabditis...
To investigate the effect of ball mill treatment microcrystalline cellulose (MCC) on rheological properties MCC-polymer suspension, structure and physicochemical characteristics ground samples with different milling time behaviors MCC-starch suspensions were determined comprehensively analyzed. During process, MCC underwent a morphological transformation from rod-like to spherical shape under combined breakage an agglomeration regime. The particle size crystallinity index exhibited...
In the recent work, hot air impingement drying was employed to orange peel processing under different temperatures and its effects on kinetics quality attributes of were investigated. Results showed that time peels decreased from 150 75 min as temperature increased 50 70°C, Weibull model precisely described kinetics. The total polyphenols, flavonoids, ascorbic acid (AA), antioxidant capacity markedly after drying. case flavonoids color, no significant effect (p > .05) observed for...
Chrysanthemum (Chrysanthemum morifolium Ramat.) is a seasonal plant with high medicinal and aesthetic value, drying an effective practice to enhance its storability after harvesting. The effects of hot air (HAD), combined infrared (IR-HAD), sequential IR-HAD HAD (IR-HAD + HAD) on the behavior, color, shrinkage, aroma profiles, phenolic compounds, microstructure chrysanthemum cakes were studied. Results showed that increasing temperature resulted in decrease time increase rate moisture...
The effects of drying temperature and air velocity on the characteristics, color, bioactive compounds, rehydration ratio, microstructure Ophiopogonis Radix during hot impingement (HAID) were explored in current study. experimental results showed that had a significant impact characteristics quality attributes dried products except for ratio. time decreased from 720 to 240 min with increase 50 70 °C. Increasing 6 12 m/s enhanced process Radix, while extension 15 lowered rate. samples at lower...
Mixed extrusion of animal and plant proteins has great potential in meat substitution studies. In this study, we analyzed the mechanism change reorganization during by exploring changes physicochemical properties with different percentages silkworm chrysalis protein (SCP) additions (3%, 6%, 9%, 12%, 15%) mixed pea isolate (PPI). The results showed that moderate addition SCP (12%) reduced stiffness denseness structure extrudates, increased total amino acid content up to 74.83. Meanwhile,...
The dried Mume Fructus (MF), called Wumei in China, is a unique food with medicinal and edible effects. But its actual production method outdated low efficiency inconsistent quality. This study systematically investigated the influence of moisture content (MC), temperature, relative humidity (RH) on browning reaction quality characteristics MF proposed continuous processing strategy three-stage variable process for based precise control temperature RH. was divided into three stages:...
Soybean protein-gluten blend was extruded using a co-rotating twin-screw extruder. Effects of different extrusion conditions on the textural properties extrudates were analyzed by central composite design through evaluation texturization index, water holding capacity, and hardness protein products. Extrusion process variables including feed moisture content (40%-60%), screw speed (12-20 Hz), temperature (120°C-180°C), gluten (16%-32%) studied nonlinear regression equations analysis. The also...
To explore the effects of vacuum-steam pulsed blanching (VSPB) on drying characteristics and quality attributes garlic slices, surface color, texture, peroxidase (POD) activity, total phenolic content, antioxidant capacity (DPPH FRAP), rehydration ratio thiosulfinate content under various cycle times (2, 3, 4, 5 times) atmospheric pressure duration (20, 30, 40, 50 s) were investigated. Results indicated that VSPB treatment can inactive POD completely all conditions. The hardness cloves was...