A5062729984- Meat and Animal Product Quality
- Isotope Analysis in Ecology
- Food Quality and Safety Studies
- Identification and Quantification in Food
- Animal Nutrition and Physiology
- Protein Hydrolysis and Bioactive Peptides
- Biochemical effects in animals
- Mitochondrial Function and Pathology
- Polysaccharides Composition and Applications
- Muscle metabolism and nutrition
- Horticultural and Viticultural Research
- Metabolomics and Mass Spectrometry Studies
- Proteoglycans and glycosaminoglycans research
- Heavy Metals in Plants
- Genetic and phenotypic traits in livestock
- Polysaccharides and Plant Cell Walls
- Collagen: Extraction and Characterization
- Advanced Chemical Sensor Technologies
- Bee Products Chemical Analysis
- Dye analysis and toxicity
- Protein Interaction Studies and Fluorescence Analysis
- Silk-based biomaterials and applications
- Listeria monocytogenes in Food Safety
- Analytical Chemistry and Chromatography
- Microbial Inactivation Methods
Institute of Agro-Products Processing Science and Technology
2021-2024
Chinese Academy of Agricultural Sciences
2021-2024
Ministry of Agriculture and Rural Affairs
2021-2024
Institute of Food Science and Technology
2021-2024
Wageningen University & Research
2022-2024
Beijing Forestry University
2019
To investigate the effects of conformational changes and thermal degradation myofibrillar protein (MP), sarcoplasmic (SP), collagen (CO) on binding ability for aroma compounds during heating. Using SDS-PAGE, HPLC, LC–MS/MS, a consistent rise in total concentration peptides free amino acids formed by proteins was observed. The surface hydrophobicity, sulfhydryl content, particle size, secondary structure content changed significantly over time. Furthermore, determined gas chromatography–mass...
Tibetan pork has been favored for its unique aromas, which originate from chemical reactions between characteristic precursors in cooking. The (e.g., fatty acids, free amino reducing sugars, and thiamine) of ((semi-) range) different regions China, comprising Tibet, Sichuan, Qinghai Yunnan, commercial (indoor reared), were compared this study. was characterized by higher ω-3 polyunsaturated acids (i.e., C18:3n3), essential valine, leucine, isoleucine), aromatic phenylalanine)...
This study aimed to investigate how postmortem muscle cells' mitochondria changed in morphology from three aspects: the outer membrane, cristae, and fission/fusion. Atomic force microscopy (AFM) results showed that underwent a transformation normal swelling collapse. Meanwhile, cleavage of OPA1, upregulation OMA1, downregulation Mic60 transmission electron microscope micrographs revealed mitochondrial cristae ruptured with an aging time extended. Additionally, increased expressions Fis1...
This study investigated the evolution of physicochemical indexes and taste parameters Gouqi fermented wine during storage process, further test if different aging treatments could affect pattern these parameters. Results showed that bottle-aged exhibited an increase in sourness, bitterness, astringency compared to tank-aged storage. Meanwhile, umami, richness, saltiness were weakened aged bottle. The sourness a positive correlation with bitterness but was negatively correlated umami richness...
The unique aromas of mutton stem from the chemical reactions between characteristic precursors during cooking. This study aimed to establish relationship volatile compounds and aroma (protein, fat, free amino acids fatty acids) in lamb different breeds muscle types.