A5021603872- Advanced Glycation End Products research
- Biochemical effects in animals
- Meat and Animal Product Quality
- Phytochemicals and Antioxidant Activities
- Protein Hydrolysis and Bioactive Peptides
- Food Quality and Safety Studies
- Polyamine Metabolism and Applications
- GABA and Rice Research
- Biochemical Analysis and Sensing Techniques
- Tea Polyphenols and Effects
- Microencapsulation and Drying Processes
- Diet, Metabolism, and Disease
- Proteins in Food Systems
- Amino Acid Enzymes and Metabolism
- Fermentation and Sensory Analysis
- Advanced Chemical Sensor Technologies
- Coffee research and impacts
- Biopolymer Synthesis and Applications
- Food Chemistry and Fat Analysis
- Pickering emulsions and particle stabilization
- Polysaccharides Composition and Applications
- Analytical Chemistry and Chromatography
- Animal Nutrition and Physiology
- Synthesis of Organic Compounds
- Biochemical and biochemical processes
Jiangnan University
2017-2025
State Key Laboratory of Food Science and Technology
2017-2025
Rutgers, The State University of New Jersey
2018
State Council of the People's Republic of China
2017
Chinese People's Armed Police Force
2013
Chinese People's Armed Police Force Engineering University
2013
An effective method for preparing Maillard reaction intermediate (MRI) derived from xylose (Xyl) and phenylalanine (Phe) in aqueous medium was proposed this study.
Maillard reaction products (MRPs) were prepared from mushroom hydrolysate (MH) by heating with d-xylose and l-cysteine at various temperatures (100 °C-140 °C) for 2 h a pH of 7.4. The sensory characteristics MH MRPs evaluated panelists volatile compounds analyzed GC/MS. Additionally, partial least squares regression (PLSR) was performed to analyze the correlation between quantitative GC/MS data. results revealed that higher temperature resulted in more nitrogen sulfur containing while...
According to the correlation of saltiness determined by electronic tongue and perceived NaCl concentration, favorable enzymatic hydrolysis parameters were achieved prepare enhancing mixture peptides from pea protein. Six peptide fractions (F1, F2, F3, F4, F5, F6) isolated using Sephadex G-10 gel filtration. Among them, fraction F4 (0.1%) exhibited highest (5.90 ± 0.03). The amino acid sequences five main identified time-of-flight mass spectrometry Tyr-Trp (367.40 Da), Gly-Glu-His-Glu (470.43...
The dynamic changes in fluorescence intensity of the Maillard reactions l-alanyl-l-glutamine (Ala-Gln)/Diglycine (Gly-Gly)/glycyl-l-glutamine (Gly-Gln) and glucose were investigated. It was found that would increase with reaction time; however, it decrease after longer heating at higher temperatures, which accompanied by rapid browning. strongest occurred 45, 35, 35 min 130 °C for Ala-Gln, Gly-Gly, Gly-Gln systems, respectively. simple model Ala-Gln/Gly-Gly dicarbonyl compounds selected to...