A5028838964- Food Quality and Safety Studies
- Meat and Animal Product Quality
- Food composition and properties
- Ginkgo biloba and Cashew Applications
- Plant nutrient uptake and metabolism
- Advanced Data Storage Technologies
- Proteins in Food Systems
- Tea Polyphenols and Effects
- Fermentation and Sensory Analysis
- Phytoestrogen effects and research
- Probiotics and Fermented Foods
- Composting and Vermicomposting Techniques
- Legume Nitrogen Fixing Symbiosis
- GABA and Rice Research
- Ubiquitin and proteasome pathways
- Plant Genetic and Mutation Studies
- Plant Growth Enhancement Techniques
- Biopolymer Synthesis and Applications
- Polyamine Metabolism and Applications
- Nutrition, Health and Food Behavior
- Microencapsulation and Drying Processes
- Sleep and Wakefulness Research
- Polysaccharides Composition and Applications
- Plant-Microbe Interactions and Immunity
- Plant Stress Responses and Tolerance
Shaoyang University
2021-2024
Beijing Sport University
2024
China Academy of Chinese Medical Sciences
2023
Zhejiang Chinese Medical University
2023
Central South University of Forestry and Technology
2022-2023
Central South University
2022-2023
Hunan Agricultural Products (China)
2022-2023
Hunan Rice Research Institute
2023
Suzhou University of Science and Technology
2021-2022
China National Hybrid Rice R&D Central Hunan Hybrid Rice Reserch Center
2022
Effects of ginkgo biloba powder (GBP) on the chemical, physicochemical properties and quality dough fresh wet noodles were investigated. Lower contents gluten starch, higher fibre, amylose flavonoids in GBP than wheat flour, detected. Water absorption increased development time stability decreased with addition. Meanwhile, pasting results showed that addition reduced aging degree starch improved thermal dough. Scanning electron microscopy smoothed surface raw while increasing hole size...
Chinese red sour soup is a traditional fermented product famous in the southwestern part of China owing to its distinguished and spicy flavor. In present study, effect inoculation lactic acid bacteria (LAB) on microbial communities metabolite contents was investigated. Traditional made with tomato chilli pepper live count (10
The diverse and complex processing technologies used to produce tofu leads the production of with varying yield, quality, flavour characteristics. In this study, was produced using gel-forming principle soybean protein coagulation fermented whey (FSW), filtering-to-boiling method (FBM), boiling-to-filtering (BFM), repeated (RBFM). An evaluation sensory attributes, physicochemical properties, textural characteristics, microstructure, isoflavones, components conducted. RBFM group exhibited...
The quality change and deterioration mechanism of leisure dried tofu (LD-tofu) were investigated during storage at 4 °C, 25 37 °C for 150 d. results indicated the protein content, fat carbohydrate pH LD-tofu significantly decreased, while total viable counts moisture content increased with a bigger time. Moreover, hardness springiness stored d 2.43 N 0.932, as well 1.44 0.842, respectively. Insights from low-field nuclear magnetic resonance measurements revealed that bound water in could be...
Abstract The technological applications utilized for tofu processing are diverse and complex, resulting in different yields quality characteristics of tofu. current study investigated the gel‐forming principle soybean protein coagulated using fermented yellow whey (FYW) to produce effects several parameters (soybean‐to‐water ratio, boiling temperature, time, FYW content) on yield content produced by boiling‐to‐filtering method (BFM) were studied optimized response surface methodology....
Epigallocatechin gallate (EGCG) is easily oxidized by environmental stress elements, including light, heat, and oxygen; thus, its biological activities can be reduced or even lost when exposed to a natural environment. Here, soluble soybean polysaccharide (SSPS) was successfully etherized 3-chloro-2-hydroxypropyl trimethylammonium chloride (CHPTAC), positively charged extract cationic SSPS (CSSPS). Nanoparticles based on CSSPS improve the encapsulation efficiency (EE) sustained bioactivity...
Leisure dried tofu (LD-tofu) was prepared using two different marinating processes: the repeated heating method (RHM) and vacuum pulse (VPM). The quality characteristics bacterial community succession of LD-tofu marinade were evaluated. results showed that nutrients in easily dissolved into during process, while protein moisture content RHM changed most dramatically. With increase recycling times, springiness, chewiness hardness VPM increased significantly. total viable count (TVC) decreased...
Red Sour Soup (RSS) is a traditional fermented food in China. After two rounds of fermentation, sour soup has mellow flavor. However, the microbial composition and flavor formation processes post-fermentation RSS are unclear. This study investigates bacteria during stage (0-180 days) using high-throughput sequencing. The results show that lactic acid (LAB) dominant process, their abundance gradually increases with fermentation time. Additionally, gas chromatography-mass spectrometry was used...
The exocyst is a hetero-octameric complex that exhibits significant functional diversity in regulating biological processes and defense responses. In plants, the EXO70 proteins are important components of involved membrane trafficking, biotic abiotic interactions, as well cell wall formation. A previous study has indicated member EXO subfamily, EXO70E2, interacts with RIN4 to mediate plant immunity. this study, we found EXO70E2 RING-type E3 ligase Botrytis susceptible1 interactor (BOI),...
Currently, the processing method of introducing plant protein into meat products has attracted great attention. However, direct addition often leads to a decline in product quality. This paper aims provide an efficient for incorporating fish sausage. Pea isolate (PPI), grass carp (CPI) and pea-grass coprecipitated dual (Co) were derived from pea by isoelectric solubilisation/precipitation method. At same time, blended (BL) was obtained blending PPI with CPI, animal content Co BL both...
As a traditional fermentation food, red sour soup (RSS) is very popular in China. However, browning always occurred during the process of fermentation, which influences sensory quality RSS and limits its further application. Thus, it meaningful to elucidate main factors related fermentation. Herein, changes various from group spontaneous (RSS-SF) inoculant (RSS-IF) were determined analyzed. Firstly, activity enzymes indicated that RSS-SF RSS-IF was not enzymatic browning. Secondly, path...
Abiotic stimuli severely restrict the growth and development of plants, resulting in massive losses quality yield crops. Exploring genes that can improve crop tolerance to abiotic stress is important. In a previous study, we found overexpression Arabidopsis nucleotide-binding domain leucine-rich repeat (NB-LRR) gene AtRPM1(D505V) increased disease resistance rice. this research, transgenic plants were more sensitive abscisic acid (ABA) than wild type (WT) plants. Abiotic-stress was...
Nitrogen (N) is the key essential macronutrients for crop growth and yield, over-application of inorganic N fertilizer in fields generated serious environmental pollution had a negative impact to human health. Therefore, improving use efficiency (NUE) helpful sustainable agriculture. At present, biological functions nitrogen transporters regulators have been intensively studied many species. However, only few identified tobacco date. In this study, we reported identification functional...
Nitrogen (N) is the key essential macronutrients for crop growth and yield, over-application of inorganic N fertilizer in fields generated serious environmental pollution had a negative impact to human health. Therefore, improving use efficiency (NUE) helpful sustainable agriculture. At present, biological functions nitrogen transporters regulators have been intensively studied many species. However, only few identified tobacco date. In this study, we reported identification functional...