A5063523186- Proteins in Food Systems
- Fermentation and Sensory Analysis
- Polysaccharides Composition and Applications
- Microencapsulation and Drying Processes
- Meat and Animal Product Quality
- Food composition and properties
- Polysaccharides and Plant Cell Walls
- Protein Hydrolysis and Bioactive Peptides
- Phytochemicals and Antioxidant Activities
- Advanced Chemical Sensor Technologies
- Food Chemistry and Fat Analysis
- Insect Utilization and Effects
- Silk-based biomaterials and applications
- Olfactory and Sensory Function Studies
- Biochemical Analysis and Sensing Techniques
- Tea Polyphenols and Effects
- Electrospun Nanofibers in Biomedical Applications
- Bee Products Chemical Analysis
- Nanoparticle-Based Drug Delivery
- Advanced biosensing and bioanalysis techniques
- Horticultural and Viticultural Research
- Pesticide Residue Analysis and Safety
- Insect and Pesticide Research
- Fungal Biology and Applications
- biodegradable polymer synthesis and properties
Purdue University West Lafayette
2020-2024
University of Idaho
2022-2024
The Ohio State University
2020-2024
Chinese Academy of Geological Sciences
2024
Beijing Institute of Geology for Mineral Resources
2024
Shanghai Institute of Technology
2023
Feed Research Institute
2022
Shanghai Jiao Tong University
1995-2021
Zhejiang Cancer Hospital
2021
Zhejiang University
2005-2021
A unique approach using the large photoacoustic effect of single-walled carbon nanotubes (SWNTs) for targeting and selective destruction cancer cells is demonstrated. SWNTs exhibit a in suspension under irradiation 1064-nm Q-switched millisecond pulsed laser trigger firecracker-like explosion at nanoscale. By such an explosion, agent developed by functionalizing with folate acid (FA) that can selectively bind to overexpressing receptor on surface cell membrane kill them through SWNT inside...
Polyphenols are well-known native cross-linkers and gel strengthening agents for many animal proteins. However, their role in modifying plant protein gels remains unclear. In this study, multiple techniques were applied to unravel the influence of green tea polyphenols (GTP) on pea underlying mechanisms. We found that elasticity viscosity decreased with increased GTP. The backbone became less rigid when GTP was present based shortened T1ρH relaxation solid-state NMR measurements. Electron...
In this study, the volatile fingerprints of GC-IMS showed great differences on profiles Molixiang grapes collected from three different regions China, which suggested that aroma table could be largely impacted by origin areas. Butyl lactate, E-2-octenal and Z-2-pentanol were mainly contained in MLX-A, sampled Ningbo, China. High contents p-cymene, styrene γ-terpinene observed MLX-B Beizhen, addition, benzaldehyde methyl benzoate major MLX-C Zhangzhou, The PCA results revealed effective...
Steeping process is an important factor for aroma release of tea, which has rarely been investigated the changes raw Pu-erh tea (RAPT). In addition, comprehensive characteristics identification RAPT infusion necessary. this study, GC-IMS coupled with principal component analysis (PCA) was used to clarify difference volatile profiles during steeping RAPT. Furthermore, volatiles contained in were extracted by three pretreatment methods (HS-SPME, SBSE, and SAFE) identified using GC-O-MS....
Regeneration of skeletal muscles is limited in cases volumetric muscle loss and degenerative diseases. Therefore, there a critical need for developing strategies that provide cellular structural support regeneration. In the present work, bioengineered cell niche composed mechanically competent aligned polyester fiber scaffolds developed to mimic oriented microenvironment by electrospinning poly(lactide-co-glycolide) (PLGA) using custom designed rotating collector with interspaced parallel...
Chinese citrus Pu-erh tea is recognized for its unique flavor, which composed of key aroma-active compounds and affected by taste-impact metabolites. In this study, the whole (CP), out-layer fruit (OF) container inside (IT) powder, were analyzed solvent-assisted flavor evaporation (SAFE) coupled with GC-MS-O UHPLC-MS/MS. As result, 47 important volatiles identified, including 27 (IT), 30 (CP) that screened out based on their OAV (odor activity value) ACI (aroma character impact value),...