A5056185931- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
- Olfactory and Sensory Function Studies
- Advanced Chemical Sensor Technologies
- Biochemical Analysis and Sensing Techniques
- Microencapsulation and Drying Processes
- Pickering emulsions and particle stabilization
- Nanocomposite Films for Food Packaging
- Tea Polyphenols and Effects
- Polydiacetylene-based materials and applications
- Proteins in Food Systems
- Advanced Cellulose Research Studies
- Luminescence and Fluorescent Materials
- Polymer Surface Interaction Studies
- Polymer composites and self-healing
- Essential Oils and Antimicrobial Activity
- biodegradable polymer synthesis and properties
- Electrospun Nanofibers in Biomedical Applications
- Analytical Chemistry and Chromatography
- Meat and Animal Product Quality
- Photochromic and Fluorescence Chemistry
- Biochemical effects in animals
- Drug Solubulity and Delivery Systems
- Surface Modification and Superhydrophobicity
- Advancements in Transdermal Drug Delivery
Shanghai Institute of Technology
2016-2025
Shanghai Jiao Tong University
2022-2025
Henan Academy of Agricultural Sciences
2024
Shanghai Research Institute of Chemical Industry
2015-2021
Beijing Technology and Business University
2020
The aroma profile of oolong tea infusions (Dongdingwulong, DDWL; Tieguanyin, TGY; Dahongpao, DHP) were investigated in this study. Gas chromatography–olfactometry (GC–O) with the method intensity (AI) was employed to investigate aroma-active compounds infusions. results presented forty-three, forty-five, and forty-eight TGY, DHP, DDWL infusions, including six, seven, five sulfur compounds, respectively. In addition, concentration volatile further quantitated by solid phase...
As a high-intensity sweetener and flavor enhancer, thaumatin has received lot of attention from the industry with increasing demand for sugar reduction. Also as protein, it can interact volatiles to influence overall consumer perception product. This work was first explore interaction between sweet protein aroma. Volatile substances were analyzed using SPME SBSE. 24 identified key aroma compounds in passion fruit juice by AEDA combination OAV. The electronic nose result that there...
The perceptual interactions between key aroma compounds (binary, ternary, and quaternary) of fruits were comprehensively evaluated using thresholds, odor activity values, Feller's additive model (S-curve), σ-τ diagram, U model. Meanwhile, support vector machine (SVM) was initially introduced to evaluate compare the 5 methods for selecting most appropriate approach investigating interaction. Finally, effects molecular structure characteristics (chain length, functional group substituent site)...
Abstract Doxorubicin (DOX), one of the most widely used clinical antineoplastics, has ineffective therapeutic efficacy on glioblastoma multiforme (GBM) with extremely short survival time due to many obstacles such as blood–brain barrier (BBB), tumor angiogenesis, and stem cells (GSCs). To overcome, biocompatible nanoparticles named CARD‐B6 loading three drugs are developed. Unlike other nanomedicines, CARD‐B6, ability spatiotemporally controlled release, maximize effectiveness DOX. (1) After...
Odor-active compounds of Wuliangye liquors with markedly different aging years were identified by aroma extract dilution analysis (AEDA) and gas chromatography−olfactometry (GC–O). A total 62 in three 45 odorants further screened out quantified as the important according to Flavor Dilution (FD) values. They selected specific correlated sensory attributes Pearson coefficient. The correlation results showed that ethyl hexanoate, 3-methylbutyrate, octanoate, 2-methylbutyrate, pentanoic acid,...
ABSTRACT Chitosan (CS) exhibits non‐toxicity, biocompatibility and antibacterial activity in the pharmaceutical field. Fragrance is obtained by blending a large number of different spices odorous materials specific ratio. However, their main ingredients are labile volatile. Most volatile fragrances easily lost during manufacture, storage use perfumes or perfumed consumer products. In this study, tuberose fragrance (TF) was encapsulated inside CS nanoparticles (TC‐NPs) via ionic gelification...