A5103121401- Meat and Animal Product Quality
- Animal Nutrition and Physiology
- Biochemical effects in animals
- Protein Hydrolysis and Bioactive Peptides
- Advanced Chemical Sensor Technologies
- Proteins in Food Systems
- Bee Products Chemical Analysis
- Muscle metabolism and nutrition
- Probiotics and Fermented Foods
- Advanced biosensing and bioanalysis techniques
- Herpesvirus Infections and Treatments
- Electrochemical sensors and biosensors
- Antimicrobial Peptides and Activities
- Analytical Chemistry and Chromatography
- Heat shock proteins research
- Biochemical Analysis and Sensing Techniques
- Microencapsulation and Drying Processes
- Metabolomics and Mass Spectrometry Studies
- Microbial Inactivation Methods
- Antioxidant Activity and Oxidative Stress
- Collagen: Extraction and Characterization
- Conducting polymers and applications
- Free Radicals and Antioxidants
- Electrochemical Analysis and Applications
- Cytomegalovirus and herpesvirus research
Jiangsu Academy of Agricultural Sciences
2016-2025
Peking University
2025
Ministry of Agriculture and Rural Affairs
2022-2025
Jiangsu University
2020-2025
China Agricultural University
2025
Northeast Agricultural University
2023
Nanjing University of Chinese Medicine
2019-2023
Indiana University School of Medicine
2014-2023
Nanjing Normal University
2022-2023
Indiana University – Purdue University Indianapolis
1999-2023
ABSTRACT In the absence of a fully effective herpes simplex virus (HSV) vaccine, topical microbicides represent an important strategy for preventing HSV transmission. (−)-Epigallocatechin gallate (EGCG) (molecular weight, 458.4) is primary catechin in green tea. The present study shows that EGCG has greater anti-HSV activity than other tea catechins and inactivates multiple clinical isolates type 1 (HSV-1) HSV-2. reduced HSV-2 titers by ≥1,000-fold 10 to 20 min HSV-1 same amount 30 40 min....
This study aimed to investigate the effects of dielectric barrier discharge cold plasma (DBD-CP) on meat quality and emulsifying properties pork myofibrillar protein (MP). Particle diameter, oxidation, surface hydrophobicity MP were analyzed. Effects evaluated with color, pH, tenderness, microstructure muscle. The results showed that DBD-CP caused a significant decrease redness pH in which was related reactive oxygen species (ROS) nitrogen (RNS) generated plasma. ROS induced accumulation...
Changes in Warner–Bratzler shear force, cooking loss, protein solubility and microstructure of duck breast muscle cooked to 40, 50, 60, 70, 80, 90 95 °C were determined. force was found increase two separate phases from internal temperature 40–50 again 60 (P < 0.05), with a decrease 50 °C. With increasing loss gradually increased while significantly decreased 0.05). Two significant decreases fiber diameter observed samples temperatures 0.01) 70–80 0.01). The sarcomere length for the most...
The aim of present study was to investigate the effect different times (5 min (UCPP-5), 10 (UCPP-10), 20 (UCPP-20), and 30 (UCPP-30)) ultrasound treatment on physicochemical, thermal, antioxidant properties chicken plasma protein (CPP). UCPP-20 had highest fluorescence intensity lowest particle size. However, no major changes in subunit compositions secondary structure UCPPs were presented SDS-PAGE circular dichroism. surface hydrophobicity sulfhydryl content increased significantly (P <...
Chlorogenic acid (CA), an ester of caffeic acid, is a major phenolic compound in herbs. The antimicrobial activity CA against Pseudomonas aeruginosa P1, foodborne pathogen, was investigated this study. To understand how injured target cells, the influence on cell morphology assessed. A sunken surface and detachment outer membrane components P. P1 were observed after being treated by CA. Following this, intracellular permeability content lipopolysaccharide (LPS), main component membrane,...
The objective of this study was to explore the combined effect ultrasound (20 kHz probe (12 mm diameter), an output power 350 W for 5 min (on-time and off-time pulse durations 2 s 3 s, respectively)) with low concentration (0.2 M) sodium bicarbonate solution (USB) on chicken breast tenderness its preliminary molecular mechanism. Therefore, myofibril fragmentation index (MFI), filtering residues, cooking loss, shear force, histology meat as well SDS-PAGE, circular dichroism (CD), synchronous...
The aim of the current research was to examine lipid oxidation in chicken meat heated different temperatures followed by refrigerator storage and factors contributing oxidation. It showed that significantly promoted when up 70°C stored for 2 4 D as measured thiobarbituric acid reactive substance. monounsaturated fatty acids polyunsaturated also decreased (P < 0.05) with increase heating temperature. liberation nonheme iron hydroxyl radical were observed meat, activities antioxidant enzymes...
This paper aimed to evaluate the effects of ultrasound-assisted