A5013396692- Meat and Animal Product Quality
- Biochemical effects in animals
- Advanced Glycation End Products research
- Phytochemicals and Antioxidant Activities
- Protein Hydrolysis and Bioactive Peptides
- Advanced Chemical Sensor Technologies
- Proteins in Food Systems
- Insect Utilization and Effects
- Carcinogens and Genotoxicity Assessment
- Biochemical Analysis and Sensing Techniques
- Effects and risks of endocrine disrupting chemicals
- Animal Nutrition and Physiology
- Food Quality and Safety Studies
- Air Quality and Health Impacts
- Indoor Air Quality and Microbial Exposure
- Natural Products and Biological Research
- Genomics, phytochemicals, and oxidative stress
- Eicosanoids and Hypertension Pharmacology
- Aquaculture Nutrition and Growth
- Polysaccharides Composition and Applications
- Pickering emulsions and particle stabilization
- Food Industry and Aquatic Biology
- Silymarin and Mushroom Poisoning
- Neurological Disorders and Treatments
- Analytical Chemistry and Chromatography
Nanjing Agricultural University
2018-2025
Henan Institute of Science and Technology
2023-2025
Ministry of Education of the People's Republic of China
2021
Chitosan is not a good Pickering emulsion-stabilizer owing to its high hydrophilic properties at low pH. This study prepared chitosan self-assembled particles (pH = 6.6) stabilized emulsion by ultrasound assisted emulsification. The effects of time on the microstructure, stability, macro and micro rheological were investigated, underlying mechanism stabilization was also clarified. successfully adsorbed oil-water interface confirmed confocal laser scanning microscope (CLSM). After treatment...
This study analysed the effect of different ageing time (0, 12, 24, 48, and 72 h) on flavour profiles Nanjing water-boiled salted duck (WSD) using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Physicochemical indices such as water content thiobarbituric acid reactive substances (TBARs) were also detected. The HS-GC-IMS identified 47 volatile organic compounds, including their monomers dimers. Among them, 1-octen-3-ol, n-nonanal, 2-heptanone, iso-propyl acetate, ethyl...
Bacterial spores, one of the main microorganisms, can cause food spoilage and food-borne diseases. However, due to their high resistance stress, inactivation spores has been a pressing issue in industry. “Sprout first inactivate later” is traditional idea inactivating spores. different germination factors effects, which turn affect results. Heat sterilization simple effective method, but it will destroy quality nutrition food. As an emerging non-thermal technology, cold plasma (CP) shown...
Abstract Flavonoid and phenolic acid profile of chrysanthemum morifolium flower extract (CME) was analyzed by using ultra‐performance liquid chromatography (Q‐TOF–MS, Xevo G2‐S; Milford, MA, USA, Waters) system in tandem with a quadruple time‐of‐flight mass spectrometer. The effect CME on lipid protein oxidation investigated goat patties during 9 days refrigerated storage (4 ± 1 °C). Patties were prepared from freshly minced meat the addition 0.1% 0.2% compared butylated hydroxytoluene (BHT)...
The objective of this work was to investigate the effects oxidation and Maillard reaction on free protein-bound Nε-carboxymethyllysine (CML) Nε-carboxyethyllysine (CEL) formation during braised chicken processing. It found that a positive correlation observed between carbonyl, fat oxidation, reaction, CML CEL (P < 0.05). sulfhydryl groups could be used as potential indicators evaluate compounds' interaction levels protein oxidation. Frying promoted lysine (Lys), glyoxal (GO) methylglyoxal...
Investigation that protein oxidation to the formation of advanced glycation end products (AGEs) after chicken myofibrillar is limited. Models induced by different concentrations hydroxyl radicals (·OH) were developed mild (MPG). Results exhibited levels AGEs and surface hydrophobicity (H0) steadily increased with addition hydrogen peroxide (H2O2) concentration. However, sulfhydryl group, free amino particle size gradually decreased H2O2 The carbonyl value in concentration until 10 mmol/L....
Duck blood is rich in protein. It one of the main by-products slaughter industry. The objective this research was to optimize and establish a method for producing duck plasma antioxidant peptides. composition powder analyzed. Protease selection experiment (Alcalase, Protamex, Flavourzyme) single-factor were performed, response surface methodology used determine optimal hydrolysis conditions plasma. Among proteases, Alcalase hydrolysate exhibited strongest 1,1-diphenyl-2-picrylhydrazyl...