A5064232865- Meat and Animal Product Quality
- Biochemical effects in animals
- Proteins in Food Systems
- Electrochemical sensors and biosensors
- Muscle metabolism and nutrition
- Protein Hydrolysis and Bioactive Peptides
- Food Allergy and Anaphylaxis Research
- Animal Nutrition and Physiology
- Food Industry and Aquatic Biology
- Food composition and properties
- Electrochemical Analysis and Applications
- Bee Products Chemical Analysis
- Microencapsulation and Drying Processes
- Rabbits: Nutrition, Reproduction, Health
- Microbial Inactivation Methods
- Allergic Rhinitis and Sensitization
- Advanced Nanomaterials in Catalysis
- Phytochemicals and Antioxidant Activities
- Conducting polymers and applications
- Calpain Protease Function and Regulation
- Medicinal plant effects and applications
- Diet, Metabolism, and Disease
- Immune Response and Inflammation
- Food Chemistry and Fat Analysis
- Radiation Effects and Dosimetry
Yangzhou University
2012-2025
State Administration of Cultural Heritage
2025
Yangzhou Vocational University
2023-2024
Dalian University of Technology
2024
Animal Science Research Institute
2022
Sigma Research (United States)
2015
The present study investigated the effects of ultrasonic treatment combined with insoluble dietary fiber (IDF) from oat on gelation and structural characteristics myofibrillar protein (MP). Ultrasonic IDF promoted deployment MP chain significantly increased (P < 0.05) solubility MP. samples treated 120 W power (U120 + IDF) formed a more continuous dense gel microstructure, resulting water-holding capacity (WHC) reached maximun values 0.88 g/g. Moreover, compared U80 U120 groups, by 80 (U80...
A series of NiCo MOFs is prepared through a simple method by introducing pyridine as modulator and 4-halogenpyridine surface functional group. The show excellent electrocatalytic activity stability for the glucose oxidation reaction.
This study aimed to investigate the influences of mono-ultrasound assisted thawing on efficiency, product quality and conformational characteristics frozen goose meat. The time, loss, muscle quality, microstructure meat were studied. results displayed that ultrasonic-assisted effectively reduced time by 45.37–57.58% compared with non-sonicated group, significantly decreased loss. For properties tissue, ultrasound-assisted single-frequency 50 kHz indicated a lower protein turbidity;...
This study aimed to investigate the effect of ultrasound treatment times (30 min and 60 min) levels quinoa protein (QPE) addition (1 % 2 %) on quality Chinese style reduced-salt pork meatballs, commonly known as lion's head. The water-holding capacity (WHC), gel rheology characteristics, conformation were assessed. results indicated that extending time elevating content caused conspicuous improvements (P<0.05) in cooking yield, WHC, textural color difference, salt-soluble (SSP) solubility...
This study evaluated the effects of ultrasound-assisted slightly acidic electrolyzed water (SAEW) treatment on duck breast meat storage quality. The impact different treatments—ultrasound combined with SAEW, SAEW alone, ultrasound water, and water-alone treatment—on freshness, texture, protein oxidation, microbiological diversity was assessed under vacuum packaging at 4 °C. results demonstrated that ultrasound–SAEW combination significantly slowed pH decline, inhibited total volatile basic...
This study aimed to investigate the intrinsic relationships between meat quality, protein properties, and enzyme activities of pork longissimus dorsi treated with L-lysine (Lys) during postmortem aging. The was obtained from 18 twelve-month-old crossbred pigs (120 kg, Duroc × Long White Large White, muscle) in three batches six samples each. then immediately placed a thermal container transported laboratory within 1 hour for subsequent processing at 4 ℃. After removing fat connective tissue,...
Catechin and curcumin have high potential health benefits. In contrast, these free polyphenolic compounds are susceptible to the external environment, curcumin's poor solubility further lowers its biological activity. Herein, catechin or was pre-emulsified with soybean protein isolate (SPI) encapsulated in co-crystallized sucrose, respectively. The different co-crystals were applied beef meatballs as antioxidants emulsifiers. DSC, XRD, FTIR, SEM confirmed modification from crystalline...
This paper aimed to investigate the effects of ultrasound-assisted L-lysine treatment on meat quality and myofibrillar proteins (MPs) properties pork longissimus dorsi during postmortem aging. The results revealed that (Lys) and/or ultrasound significantly increased (p < 0.05) water-holding capacity tenderness aging, while Lys had lowest cooking loss, pressurization Warner-Bratzler shear force, hardness. In addition, pH value, T
Abstract Ohmic heating thawing (OHT), as a novel technique, possesses distinct advantages and is currently garnering attention from researchers. We have investigated the effects of OHT on structure protein quality duck breast meat. Compared to conventional (CT) methods (water [WT], 20 ± 0.5°C; air [AT], 0.5°C), (10, 15, V/cm) has been shown enhance efficiency, reducing time by 28%–86% ( p < 0.05), lowering loss rates 2.55% resulting in milder oxidation with better preservation secondary...
The effects of HYP (10, 50, and 250 μM/g protein) on the physicochemical gel properties myofibrillar proteins (MPs) at different NaCl concentrations under oxidative stress were explored. incorporation significantly reduced carbonyl content decreased loss free amine groups in a dose-dependent manner, regardless concentration. In addition, induced decrement total sulfhydryl concentration, which might result from formation thiol-quinone adducts via Michael addition. surface hydrophobicity was...
In this paper, the Ni/NiO ultrathin nanobelts were successively synthesized by a facile in suit conversion process using pre-synthesized Ni-based metal-organic frameworks (MOFs) as parent materials to detect nitrite (NaNO2). The composites have advantages structure, follows: (I) Interleaved 3D reticulated structure has strong mechanical stability; (II) Ultrathin nanobelt structures allow more active sites be exposed and make transfer of charge faster; (III) A large number ultrafine Ni...