A5016508073- Proteins in Food Systems
- Enzyme Production and Characterization
- Protein Hydrolysis and Bioactive Peptides
- Food composition and properties
- Enzyme Catalysis and Immobilization
- Microencapsulation and Drying Processes
- Microbial Metabolites in Food Biotechnology
- Phytase and its Applications
- Seaweed-derived Bioactive Compounds
- Polysaccharides Composition and Applications
- Phytoestrogen effects and research
- Meat and Animal Product Quality
- Food Chemistry and Fat Analysis
- Polysaccharides and Plant Cell Walls
- Probiotics and Fermented Foods
- Food Allergy and Anaphylaxis Research
- Peptidase Inhibition and Analysis
- Biofuel production and bioconversion
- Membrane-based Ion Separation Techniques
- Biochemical effects in animals
- Membrane Separation Technologies
- Plant biochemistry and biosynthesis
- Pickering emulsions and particle stabilization
- Advanced Chemical Sensor Technologies
- Hydrogels: synthesis, properties, applications
Jiangnan University
2016-2025
State Key Laboratory of Food Science and Technology
2016-2025
Ministry of Agriculture and Rural Affairs
2023-2024
Tropical Crops Genetic Resources Institute
2023-2024
Chinese Academy of Tropical Agricultural Sciences
2023-2024
Purdue University West Lafayette
2019-2020
Dalian University of Technology
2019
State Council of the People's Republic of China
2019
Xi'an University of Architecture and Technology
2017-2018
Guangdong University of Technology
2014
The emulsion gels that can be used as solid fat replacers were produced with different polysaccharides (κ-carrageenan, κC; high-acyl gellan, HA; konjac glucomannanon, and KGM), pea protein isolate (PPI) sunflower seed oil. effect of polysaccharide concentration on the texture, rheological property, microstructure, water holding capacity mixed investigated. Rheological results showed presence enhanced hardness, storage modulus resistance against deformation gel, where PPI/κC system exhibited...
The water absorption of soybeans during soaking is directly related to the quality characteristics and flavor properties for processing. In this paper, effects soybean seed on soymilk release compounds were investigated at 4 °C, 25 50 °C different pH values. results showed that rate increased as temperature increased, while equilibrium value was relatively stable. Peleg's equation with good fitting kinetics used predict hydration undehulled soybean. MALDI-TOF/TOF-MS major released proteins...
Proteins of pea whey were separated by 1-D electrophoresis and 2-D identified MALDI-TOF/TOF-MS. In addition to lectin, albumin 2 (PA2) 1a (PA1a) as the main 2S albumins. The complex behavior proteins with chitosan a function pH protein polysaccharide ratio was studied turbidimetric titration, zeta potential, Tricine-SDS-PAGE. During potential reveals that at maximum turbidity (pHmax), charge neutrality fulfilled. maximal recovery obtained mass 1:1. After coacervation chitosan, lectin not...
Soybean whey contains high levels of off-flavors and anti-nutritional factors is generally considered unsuitable for direct application in the food industry. In this work, to reduce beany factors, improve its fermentation characteristics, soybean was treated with electrodialysis desalination, vacuum concentration lactic acid bacteria (LAB) fermentation. The results showed that desalination increased rate number viable yogurt. More than 90% antinutritional factor level (urease trypsin...
Proteins in soybean whey were separated by Tricine-SDS-PAGE and identified MALDI-TOF/TOF-MS. In addition to β-amylase, agglutinin (SBA), Kunitz trypsin inhibitor (KTI), a 12 kDa band was found have an amino acid sequence similar that of Bowman-Birk protease (BBI) showed both chymotrypsin activities. The complex behavior proteins (SWP) with chitosan (Ch) as function pH protein polysaccharide ratio (RSWP/Ch) studied turbidimetric titration SDS-PAGE. During titration, the zeta potentials...