A5101784971- Proteins in Food Systems
- Microencapsulation and Drying Processes
- Probiotics and Fermented Foods
- Polysaccharides Composition and Applications
- Pickering emulsions and particle stabilization
- Food Quality and Safety Studies
- Salmonella and Campylobacter epidemiology
- Food Chemistry and Fat Analysis
- Meat and Animal Product Quality
- Microbial Metabolites in Food Biotechnology
- Food composition and properties
- Surfactants and Colloidal Systems
- Polyamine Metabolism and Applications
- Fermentation and Sensory Analysis
- Bacteriophages and microbial interactions
- Advanced Cellulose Research Studies
- Biopolymer Synthesis and Applications
- Microbial Inactivation Methods
- Muscle metabolism and nutrition
- Protein Hydrolysis and Bioactive Peptides
- Vibrio bacteria research studies
- Luminescence and Fluorescent Materials
- Glycosylation and Glycoproteins Research
- Viral gastroenteritis research and epidemiology
- Polysaccharides and Plant Cell Walls
Shihezi University
2022-2025
Xinjiang Production and Construction Corps
2024-2025
Ministry of Agriculture and Rural Affairs
2025
Jiangnan University
2023-2025
Zhejiang Wanli University
2022-2024
Nanjing Tech University
2024
Nanjing Agricultural University
2021-2024
Yantai University
2024
State Key Laboratory of Food Science and Technology
2023
Anhui University of Technology
2022
Laboratory surveillance systems for salmonellosis should ideally be based on the rapid serotyping and subtyping of isolates. However, current typing methods are limited in both speed precision. Using 783 strains isolates belonging to 130 serotypes, we show here that a new family DNA repeats named CRISPR (clustered regularly interspaced short palindromic repeats) is highly polymorphic Salmonella. We found polymorphism was strongly correlated with serotype multilocus sequence type....
This study was designed to compare the properties of myofibrillar protein (MP) stabilized soybean oil-in-water emulsions fabricated by ultrasound-assisted emulsification (UAE), high-pressure homogenization (HPH) and high-speed (HSH). The emulsion properties, droplet characteristics, interfacial proteins, exposure extent, microrheological multiple light scattering results, 7 d storage stabilities three were specifically investigated. Our results indicate that UAE HPH better methods than HSH...
As a novel protein resource, the low digestibility of Spirulina platensis (SPP) limits its large-scale application. From perspective food processing methods, different heating treatments were explored to improve structure and SPP. In this study, SPP was heated by water bath microwave at same rate temperature. Microwave accelerated denaturation unfolded as intensity increases, causing more exposed hydrophobic residues enhancing surface hydrophobicity. The data free sulfhydryl group, particle...
Abstract Emulsions are widely used in beverage products and typically impart cloudiness to the beverage. Nanoemulsions have potential provide a transparent appearance The objective of present study was investigate formation nanoemulsions using food biopolymers its for clear applications. chosen were Gum Arabic (GA), modified gum arabic (MGA), whey protein isolate (WPI) starch (Purity 2000, MS). Weighted orange oil terpenes (OT) medium chain triglycerides (MCT) as dispersed phase....
The current study aimed to investigate the effects of ultrasound-assisted emulsification on emulsifying and rheological properties myofibrillar protein (MP) pork fat emulsions under different protein/fat ratios. Changes in emulsion profile, confocal laser scanning microscope images, cryo-scanning particle size, solubility, surface hydrophobicity free sulfhydryl groups were determined. Ultrasound significantly increased activity, stability flow index for all emulsions, while it decreased...
The conformational changes and functional properties of SPI induced by quercetin was investigated via fourier transform infrared (FTIR) spectroscopy, fluorescence circular dichroism (CD) spectroscopy molecular docking. A decrease in the intensity a blue shift maximum wavelength were observed due to binding process with fluorescent residues. analysis Stern-Volmer equation showed that quenching took form static quenching, stoichiometry between 1:1. values ΔH ΔS both positive illustrating...
ABSTRACT There is a constant interest in finding alternatives to gum arabic flavour and beverage industries. The ability prepare beverage‐cloud emulsions using layer‐by‐layer deposition technique was developed with extremely low usage levels of proteins polysaccharides. Sodium caseinate (S) β ‐lactoglobulin (L) were selected stabilize the primary emulsions. Polysaccharides sodium alginate (A), ι‐carrageenan (C), (G) pectin (P) evaluated as secondary layers. Polysaccharide concentration...