A5029490676- Meat and Animal Product Quality
- Animal Nutrition and Physiology
- Biochemical effects in animals
- Protein Hydrolysis and Bioactive Peptides
- Advanced Chemical Sensor Technologies
- Probiotics and Fermented Foods
- Proteins in Food Systems
- Advanced biosensing and bioanalysis techniques
- Nanocomposite Films for Food Packaging
- Bacterial biofilms and quorum sensing
- Bee Products Chemical Analysis
- Collagen: Extraction and Characterization
- Microbial Inactivation Methods
- Food composition and properties
- Electrospun Nanofibers in Biomedical Applications
- Muscle metabolism and nutrition
- Analytical Chemistry and Chromatography
- Biosensors and Analytical Detection
- Listeria monocytogenes in Food Safety
- Microencapsulation and Drying Processes
- Phytochemicals and Antioxidant Activities
- Polysaccharides Composition and Applications
- Polyamine Metabolism and Applications
- Metabolomics and Mass Spectrometry Studies
- Free Radicals and Antioxidants
Ministry of Agriculture and Rural Affairs
2022-2025
Jiangsu Academy of Agricultural Sciences
2016-2025
Jiangsu University
2020-2024
Nanjing Agricultural University
2007-2024
Beijing Normal University
2024
Chinese Academy of Agricultural Sciences
2023
Institute of Food Science and Technology
2023
Northeast Agricultural University
2023
State Key Laboratory of Food Science and Technology
2021-2022
Nanjing University of Finance and Economics
2010-2021
This study aimed to investigate the effects of dielectric barrier discharge cold plasma (DBD-CP) on meat quality and emulsifying properties pork myofibrillar protein (MP). Particle diameter, oxidation, surface hydrophobicity MP were analyzed. Effects evaluated with color, pH, tenderness, microstructure muscle. The results showed that DBD-CP caused a significant decrease redness pH in which was related reactive oxygen species (ROS) nitrogen (RNS) generated plasma. ROS induced accumulation...
Daidzein is a major isoflavone compound with an immense pharmaceutical value. This study applied novel P450 CYP82D26 which can biosynthesize daidzein from (2S)-naringenin. However, the recombinant systems often suffer low coupling efficiency, leading to electron transfer efficiency decrease and harmful reactive oxygen species release, thereby compromising their stability catalytic efficiency. To address these challenges, SH3-GBD-PDZ (SGP) protein scaffold was assemble multienzyme system...
Changes in Warner–Bratzler shear force, cooking loss, protein solubility and microstructure of duck breast muscle cooked to 40, 50, 60, 70, 80, 90 95 °C were determined. force was found increase two separate phases from internal temperature 40–50 again 60 (P < 0.05), with a decrease 50 °C. With increasing loss gradually increased while significantly decreased 0.05). Two significant decreases fiber diameter observed samples temperatures 0.01) 70–80 0.01). The sarcomere length for the most...
Chlorogenic acid (CA), an ester of caffeic acid, is a major phenolic compound in herbs. The antimicrobial activity CA against Pseudomonas aeruginosa P1, foodborne pathogen, was investigated this study. To understand how injured target cells, the influence on cell morphology assessed. A sunken surface and detachment outer membrane components P. P1 were observed after being treated by CA. Following this, intracellular permeability content lipopolysaccharide (LPS), main component membrane,...
The objective of this study was to explore the combined effect ultrasound (20 kHz probe (12 mm diameter), an output power 350 W for 5 min (on-time and off-time pulse durations 2 s 3 s, respectively)) with low concentration (0.2 M) sodium bicarbonate solution (USB) on chicken breast tenderness its preliminary molecular mechanism. Therefore, myofibril fragmentation index (MFI), filtering residues, cooking loss, shear force, histology meat as well SDS-PAGE, circular dichroism (CD), synchronous...
The aim of the current research was to examine lipid oxidation in chicken meat heated different temperatures followed by refrigerator storage and factors contributing oxidation. It showed that significantly promoted when up 70°C stored for 2 4 D as measured thiobarbituric acid reactive substance. monounsaturated fatty acids polyunsaturated also decreased (P < 0.05) with increase heating temperature. liberation nonheme iron hydroxyl radical were observed meat, activities antioxidant enzymes...