A5033897803- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Proteins in Food Systems
- Biochemical effects in animals
- Animal Nutrition and Physiology
- Muscle metabolism and nutrition
- Food Quality and Safety Studies
- Probiotics and Fermented Foods
- Bee Products Chemical Analysis
- Food composition and properties
- Electrochemical sensors and biosensors
- Polysaccharides Composition and Applications
- Pickering emulsions and particle stabilization
- Fermentation and Sensory Analysis
- Advanced biosensing and bioanalysis techniques
- Phytochemicals and Antioxidant Activities
- Microbial Inactivation Methods
- Advanced Chemical Sensor Technologies
- Nanocomposite Films for Food Packaging
- Nanoplatforms for cancer theranostics
- Electrochemical Analysis and Applications
- Sensory Analysis and Statistical Methods
- Botulinum Toxin and Related Neurological Disorders
- Diet and metabolism studies
- Identification and Quantification in Food
Yangzhou University
2016-2025
Nanjing Agricultural University
2015-2019
Effects of the incorporation ultrasound with varied intensities (0-800 W) into thermal-induced gelation process on gelling properties myofibrillar protein (MP) were explored. In comparison single heating, ultrasound-assisted heating (<600 led to significant increases in gel strength (up 17.9%) and water holding capacity 32.7%). Moreover, moderate treatment was conducive fabrication compact homogenous networks small pores, which could effectively impair fluidity allow redundant be entrapped...
Methyl-branched aldehydes, especially 3-methylbutanal, have been reported to be perceived either as a malty or nutty/chocolate-like aroma and were considered an important flavor contributor in fermented meat products. Decomposition of leucine (Leu) by branched-chain amino acid transaminase (BACT) is crucial step the metabolism Leu 3-methylbutanal. This study was conducted explore effects mixed-starter culture (Lactobacillus fermentum YZU-06 Staphylococcus saprophyticus CGMCC 3475) addition...
Abstract Background Excessive reactive oxygen species (ROS) can cause serious damage to the human body and may various chronic diseases. Studies have found that lactic acid bacteria (LAB) antioxidant anti-aging effects, are important resources for development of microbial antioxidants. This paper was explore potential role an strain, Lactobacillus plantarum NJAU-01 screened from traditional dry-cured meat product Jinhua Ham in regulating D-galactose-induced subacute senescence mice. A total...
The study investigated the change in protein structure upon thermo-induced gelation of myofibrillar (MP, 2%) under different temperatures (30–80°C) at 0.6 M NaCl and pH 6.2. results showed that heating from 45°C led to changes physicochemical properties intermolecular forces involved during MP gelation, which are related each other. During process, free sulfhydryl content slowly increased reached highest value (10.23 ± 0.13 μmol/g protein). When temperature exceeded 50°C, Ellman's titration...
Abstract BACKGROUND Composite gels were individually prepared from 20 g kg −1 myofibrillar protein (MP) imbedded with typical native starch (potato, tapioca, rice or corn starch) in 0.6 mol L NaCl at pH 6.2. The gel strength, water holding capacity, rheological properties and microstructure of the obtained protein–starch composite evaluated. RESULTS Tapioca improved ( P < 0.05) strength capacity MP 80 °C. Rheological MP–starch composites differed significantly addition different types...
The objective of this study was to investigate the effect pork oxidation through modified atmosphere packaging (MAP) on gel characteristics myofibrillar proteins (MP) during heat-induced gelation process. longissimus thoracis (LT) treated by MAP at varying oxygen concentrations (0, 20, 40, 60, and 80% O2) with a 5-day storage 4 °C for detection MP properties. findings showed rise O2 concentration resulted in significant increase carbonyl content, disulfide bond, particle size, decrease...