A5074126114- Postharvest Quality and Shelf Life Management
- Nanocomposite Films for Food Packaging
- Phytochemicals and Antioxidant Activities
- Polysaccharides Composition and Applications
- Polysaccharides and Plant Cell Walls
- Plant Physiology and Cultivation Studies
- Microbial Inactivation Methods
- Food composition and properties
- Fermentation and Sensory Analysis
- Plant Pathogens and Fungal Diseases
- Proteins in Food Systems
- Food Drying and Modeling
- Advanced Cellulose Research Studies
- Microencapsulation and Drying Processes
- Essential Oils and Antimicrobial Activity
- Electrospun Nanofibers in Biomedical Applications
- Botanical Research and Applications
- Microbial Metabolites in Food Biotechnology
- Plant biochemistry and biosynthesis
- Ginseng Biological Effects and Applications
- Biochemical Analysis and Sensing Techniques
- Ziziphus Jujuba Studies and Applications
- Fungal Plant Pathogen Control
- Plant Gene Expression Analysis
- Pickering emulsions and particle stabilization
Hunan Academy of Agricultural Sciences
2016-2025
Hunan University
2019-2025
Ministry of Agriculture and Rural Affairs
2011-2025
Hunan Agricultural Products (China)
2021
Hunan Agricultural University
2019
Weifang Medical University
2017
China Agricultural University
2011-2016
Jinan University
2011
Abstract BACKGROUND Flavor plays a critical role in defining sensory and consumer acceptance of dried pepper, it can be affected by temperature moisture content during hot air drying (HAD). Thus, headspace‐gas chromatography‐ion mobility spectrometry (HS‐GC‐IMS) was used to analyze changes volatile compounds pepper the HAD process with different temperatures. RESULTS A total 45 flavor were identified, including 11 esters, aldehydes, nine alcohols, five ketones, three furans, acids, two...
Volatile components in jujube fruits from Zizyphus jujuba Mill. cv. Dongzao (DZ) and Jinsixiaozao (JS) were analyzed under different cold storage periods via headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Results identified 53 peaks that corresponded to 47 compounds mostly alcohols, aldehydes, esters, ketones. Differences the volatile of revealed topographic plots fingerprints. For DZ, 3-pentanone was characteristic component fresh fruits. After for 15 days, dipropyl...
Citrus tea is an emerging drink produced from and the pericarp of citrus, which consumers have increasingly favored due to its potential health effects unique flavor. This study aimed simultaneously combine characteristic volatile fingerprints with odor activity values (OAVs) different citrus teas for first time by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) solid-phase microextraction-gas chromatography-mass (HS-SPME-GC-MS). Results showed that establishment a flavor...
The effects of osmotic dehydration (OD) with or without pulsed vacuum (PV) on hot-air drying kinetics and quality attributes cherry tomatoes were investigated. Both OD PVOD pre-treatments performed for 3 h at 50°C in 50 70o Brix sucrose solutions a solution-to-fruit mass ratio 4:1, was applied 15 min before atmospheric pressure. Samples further dried air temperature 70°C. Effective moisture diffusivity (D eff) osmotically dehydrated samples increased gradually while the Deff curve fresh had...
Abstract BACKGROUND Zein particles are unsuitable as stabilizers of Pickering emulsions because their high hydrophobicity. However, few studies have reported on the use a strong hydrophilic neutral polysaccharide to regulate its wettability. In this work, zein/pullulan complex (ZPPs) were formulated by an anti‐solvent method fabricate emulsions. RESULTS The presence pullulan increased size, decreased zeta, and provided excellent resistance gravitational separation zein. Scanning electron...