A5006813895- Electrochemical sensors and biosensors
- Advanced Nanomaterials in Catalysis
- Advanced biosensing and bioanalysis techniques
- Electrochemical Analysis and Applications
- Protein Hydrolysis and Bioactive Peptides
- Biosensors and Analytical Detection
- Proteins in Food Systems
- Conducting polymers and applications
- Nanocluster Synthesis and Applications
- Food composition and properties
- Polysaccharides Composition and Applications
- Meat and Animal Product Quality
- Heavy Metal Exposure and Toxicity
- Trace Elements in Health
- Advanced Chemical Sensor Technologies
- Muscle metabolism and nutrition
- Carbon and Quantum Dots Applications
- Biochemical Analysis and Sensing Techniques
- Molecular Sensors and Ion Detection
- Quantum Dots Synthesis And Properties
- Infant Nutrition and Health
- Melamine detection and toxicity
- Biopolymer Synthesis and Applications
- Adipose Tissue and Metabolism
- Transition Metal Oxide Nanomaterials
Harbin University of Commerce
2013-2024
Jiangsu University of Science and Technology
2023-2024
Harbin University
2018-2021
Northeast Forestry University
2006-2016
College of Tourism
2015
Harbin FRP Research Institute
2006
Ascorbic acid is very important to human health because of its excellent antioxidant effect. Developing sensitive and on-site detection methods therefore in high demand. In this work, a portable paper-based colorimetric sensor with smartphone platform an ultrahigh sensitivity has been designed for quantitative analysis ascorbic based on AuNPs nanozyme activity. The developed peroxidase-like nanozymes, could effectively catalyze the oxidation chromogenic substrates by H2O2. Herein, activity...
The [P 2 W 17 V/PEI] n /Fe 3 O 4 @Au/GCE composite film was fabricated successfully and displayed improved electrochemical detection of sodium nitrite compared to the single component.
Summary The coagulation mechanism and quality characteristics of tofu depend on the choice coagulant. effects using magnesium chloride (MgCl 2 ), calcium sulphate (Ca SO 4 glucono‐δ‐lactone ( GDL ) fermented soybean whey FSW as coagulants for were investigated solid‐phase microextraction SPME two‐dimensional gas chromatography coupled with mass spectrometry GC × ‐ MS scanning electron microscopy SEM analysis textural physicochemical properties. Results showed that exhibited highest yield...
Abstract Deterioration of bread quality, characterized by the staling crumb, softening crust and loss aroma, has caused a huge food waste economic loss, which is bottleneck restriction to development breadmaking industry. Various improvers have been widely used alleviate issue. However, it noteworthy that sourdough technology emerged as pivotal factor in this regard. In sourdough, metabolic breakdown carbohydrates, proteins, lipids leads production exopolysaccharides, organic acids, aroma...