A5101741702- Meat and Animal Product Quality
- Proteins in Food Systems
- Protein Hydrolysis and Bioactive Peptides
- Animal Nutrition and Physiology
- Muscle metabolism and nutrition
- Biochemical effects in animals
- Microencapsulation and Drying Processes
- Bee Products Chemical Analysis
- Microbial Inactivation Methods
- Advanced Chemical Sensor Technologies
- Identification and Quantification in Food
- Probiotics and Fermented Foods
- Polysaccharides Composition and Applications
- Collagen: Extraction and Characterization
- Listeria monocytogenes in Food Safety
- Pickering emulsions and particle stabilization
- Biosensors and Analytical Detection
- Food Quality and Safety Studies
- Food Chemistry and Fat Analysis
- Sensory Analysis and Statistical Methods
- Gut microbiota and health
- Biochemical Analysis and Sensing Techniques
- Advanced biosensing and bioanalysis techniques
- Calpain Protease Function and Regulation
- Phytochemicals and Antioxidant Activities
Nanjing Agricultural University
2016-2025
Ministère de l'Agriculture et de la Souveraineté alimentaire
2017-2024
Ministry of Agriculture & Farmers Welfare
2017-2024
Ministry of Science
2024
Institute of Food Science & Technology
2016-2023
The Synergetic Innovation Center for Advanced Materials
2015-2023
China National Center for Food Safety Risk Assessment
2023
Ministry of Education of the People's Republic of China
2006-2022
Ministry of Agriculture and Rural Affairs
2017-2021
Ministry of Agriculture and Agro Based Industry
2021
The traditional recipe for Chinese chicken soup creates a popular taste of particular umami and aroma. present study investigated the effects stewing time (1, 2, 3 h) on principal taste-active volatile compounds overall flavor profile by measuring contents free amino acids (FAAs), 5'-nucleotides, minerals evaluating aroma profiles using an electronic nose, tongue human panel. Results showed that major umami-related in were inosine 5'-monophosphate (IMP) chloride, both which increased...
In vitro digestion products of proteins were compared among beef, pork, chicken, and fish. Gastric jejunal contents from the rats fed these meat also compared. Cooked fish homogenized incubated with pepsin alone or followed by trypsin. The molecular weights less than 3000 Da identified MALDI-TOF-MS nano-LC-MS/MS. obtained four for 7 days analyzed. After digestion, beef samples had a greater number fragments in similarity chicken samples, but digestibility was greatest (p < 0.05) pork...
High-salt diet has been considered to cause health problems, but it is still less known how high-salt affects gut microbiota, protein digestion, and passage in the digestive tract. In this study, C57BL/6J mice were fed low- or diets (0.25 vs. 3.15% NaCl) for 8 weeks, then contents feces collected. Fecal microbiota was identified by sequencing V4 region of 16S ribosomal RNA gene. Proteins digested products duodenal, jejunal, cecal, colonic LC-MS-MS. The results indicated that increased...