A5039759558- Edible Oils Quality and Analysis
- Fatty Acid Research and Health
- Food Chemistry and Fat Analysis
- Enzyme Catalysis and Immobilization
- Proteins in Food Systems
- Phytochemicals and Antioxidant Activities
- Lipid metabolism and biosynthesis
- Antioxidant Activity and Oxidative Stress
- Infant Nutrition and Health
- Free Radicals and Antioxidants
- Microbial Metabolic Engineering and Bioproduction
- Meat and Animal Product Quality
- Cholesterol and Lipid Metabolism
- Spectroscopy and Chemometric Analyses
- Fermentation and Sensory Analysis
- Analytical Chemistry and Chromatography
- Diet, Metabolism, and Disease
- Advanced Chemical Sensor Technologies
- Metabolomics and Mass Spectrometry Studies
- Microencapsulation and Drying Processes
- Nuts composition and effects
- Essential Oils and Antimicrobial Activity
- Mycotoxins in Agriculture and Food
- Algal biology and biofuel production
- Diet and metabolism studies
Jiangnan University
2016-2025
State Key Laboratory of Food Science and Technology
2015-2024
The University of Tokyo
2022
Beijing Technology and Business University
2020
Food Research Institute
2018-2019
Wuxi Institute of Technology
2015
The lipid compositions of commercial milks from cow, buffalo, donkey, sheep, and camel were compared with that human milk fat (HMF) based on total sn-2 fatty acid, triacylglycerol (TAG), phospholipid, phospholipid acid melting crystallization profiles, their degrees similarity digitized differentiated by an evaluation model. results showed these fats had high to HMF in composition. However, the other chemical aspects low, indicating did not meet requirements substitutes (HMFSs). economically...
The physicochemical properties of human milk fat globules (MFG) at different lactation stages from Danish mothers and the microstructure changes MFG membrane (MFGM) varied temperatures were investigated, relationship between chemical composition MFGM was elucidated. content in found to be significantly increased as progressed, colostrum had largest mean diameter 5.75 ± 0.81 μm lowest ζ potential −5.60 0.12 mV. Chemical analyses revealed following: (i) Colostrum constituted higher PUFAs (ω-6,...
Abstract: The changes in volatile compounds composition of peanut oil during the roasting process aromatic roasted (ARPO) production were investigated. analyses performed by gas chromatography‐mass spectrometry combined with headspace solid phase microextraction (HS‐SPME/GC‐MS). Among volatiles identified ARPO, N‐heterocyclic chemical class possessed highest relative percentage area (RPA) 61.68%, followed O‐heterocyclic group an RPA 24.57%. Twenty pyrazines considered to be key contributors...
Fatty acid (FA) is the major energy resource in breast milk, which important for infant development. FAs profiles with sn-2 positional preference were an part of triacylglycerols due to their better availability. This profile still not replicated artificial formulas. study quantified total and position human milk samples from 103 healthy volunteers during colostrum, transitional, mature stages. Multicomponent analysis showed significant differences different lactation periods, that relative...
We compared phospholipids (PLs), PL fatty acid (FA) composition, and milk fat globule size structure in human (n = 120) from mothers of full-term preterm infants during lactation (colostrum, transition, 1 mo, 2 3 mo) 8 brands infant formulas. The absolute quantification PLs was analyzed using 31P NMR spectroscopy. Sphingomyelin the dominant (35.01 ± 3.31%) milk, whereas phosphatidylcholine phosphatidylethanolamine were content increased lactation, that term remained stable. Saturated FAs...
The flavor formation of fried food experienced an optimum stage, obtained more desirable during this stage. In order to improve the French Fries (FFs), stage was prolonged by adding several antioxidants (tert-butyl hydroquinone (TBHQ), L-ascorbyl palmitat (L-ap), and rosemary) frying soybean oil (SO). results sensory evaluation showed that had effect on prolonging Compared with control group, SO added TBHQ, L-ap rosemary 25%, 50% respectively. Furthermore, can effectively inhibit degradation...