A5101968638- Meat and Animal Product Quality
- Aquaculture Nutrition and Growth
- Advanced Chemical Sensor Technologies
- Proteins in Food Systems
- Spectroscopy and Chemometric Analyses
- Microencapsulation and Drying Processes
- Protein Hydrolysis and Bioactive Peptides
- Collagen: Extraction and Characterization
- Biochemical Analysis and Sensing Techniques
- Pickering emulsions and particle stabilization
- Food Chemistry and Fat Analysis
- Identification and Quantification in Food
- Food Quality and Safety Studies
- Electrospun Nanofibers in Biomedical Applications
- Neurobiology and Insect Physiology Research
- Conducting polymers and applications
- Metabolomics and Mass Spectrometry Studies
- Marine Bivalve and Aquaculture Studies
- Aquaculture disease management and microbiota
- Electrohydrodynamics and Fluid Dynamics
- Biochemical effects in animals
- Physiological and biochemical adaptations
- Edible Oils Quality and Analysis
- Fatty Acid Research and Health
- Freezing and Crystallization Processes
Shanghai Ocean University
2016-2025
Southwest Petroleum University
2023-2025
Ministry of Agriculture and Rural Affairs
2018-2025
Shanghai Harbour Engineering Design & Research Institute
2018-2025
Yantai University
2024
XinHua Hospital
2023
Shanghai Jiao Tong University
2023
Beijing Information Science & Technology University
2023
Center for High Pressure Science & Technology Advanced Research
2017-2021
Dalian Polytechnic University
2021
Abstract: Product 1 (82.25% valencene), product 2 (73.36% decanal), 3 (78.12% octanal), and 4 (90.61% linalool) were isolated from sweet orange oil by combined usage of molecular distillation column chromatography. The antioxidant activity these products was investigated using 2,2‐diphenyl‐1‐picrylhydrazyl reducing power assays. In this test, had activity, but lower than oil. antimicrobial in order to evaluate their efficacy against 5 microorganisms. results showed that oil, inhibitory...
Abstract To reveal the impact of different feeding modes on flavor quality female Chinese mitten crab ( Eriocheir sinensis ) this study was conducted to compare sensory evaluation scores, compounds in meat and hepatopancreas E. fed with 3 modes, that is, natural diets (NDs), traditional (TDs), formulated (FDs). The result showed crabs ND had significantly lower scores than other 2 both edible tissues. odor taste profiles were evaluated by Electronic nose (E‐nose) tongue (E‐tongue)...
Injectable polymer microsphere-based stem cell delivery systems have a severe problem that they do not offer desirable environment for adhesion, proliferation, and differentiation because it is difficult to entrap large number of hydrophilic functional protein molecules into the core hydrophobic microspheres. In this work, soybean lecithin (SL) applied bone morphogenic protein-2 (BMP-2) nanoporous poly(lactide-co-glycolide) (PLGA)-based microspheres by two-step method: SL/BMP-2 complexes...
Molecular modification has attracted many attentions in the field of gelatin science. In this work, a transglutaminase (TG) method was developed and applied to modify bovine bone gelatin, porcine skin cold-water fish then effect TG crosslinking on structural, physicochemical, functional, emulsion stabilization properties three types gelatins were explored compared. The results demonstrated that increased nanoparticle formation behaviors change physicochemical functional gelatins. Further,...
Herein, pH-cycle method was explored to prepare curcumin-encapsulated hydrophilic bovine bone gelatin (BBG/Cur) nanoparticle and then the obtained applied stabilize fish oil-loaded Pickering emulsion. The had a high encapsulation efficiency (93.9 ± 0.5 %) loading capacity (9.4 0.1 for curcumin. nanoparticle-stabilized emulsion higher emulsifying activity index (25.1 0.9 m2/g) lower stability (161.5 18.8 min) than BBG-stabilized pH affected initial droplet sizes creaming values of emulsions:...
Herein, six types of polyphenol-crosslinked gelatin conjugates (PGCs) with ≥ two molecules were prepared using a covalent crosslinking method polyphenols (tannic acid and caffeic acid) three gelatins (bovine bone gelatin, cold water fish skin porcine gelatin) for the emulsion stabilization. The structural functional properties PGCs dependent on both polyphenol types. storage stability conjugate-stabilized emulsions was crosslinking, NaCl addition, heating pretreatment. In particular,...