A5055985716- Proteins in Food Systems
- Meat and Animal Product Quality
- Advancements in Battery Materials
- Advanced Battery Materials and Technologies
- Protein Hydrolysis and Bioactive Peptides
- Polysaccharides Composition and Applications
- Microencapsulation and Drying Processes
- Supercapacitor Materials and Fabrication
- Animal Nutrition and Physiology
- Food composition and properties
- Food Quality and Safety Studies
- Nanocomposite Films for Food Packaging
- Food Chemistry and Fat Analysis
- Polysaccharides and Plant Cell Walls
- Advanced Chemical Sensor Technologies
- Phytochemicals and Antioxidant Activities
- Probiotics and Fermented Foods
- Advanced Battery Technologies Research
- Microbial Inactivation Methods
- Flavonoids in Medical Research
- MicroRNA in disease regulation
- Fermentation and Sensory Analysis
- GABA and Rice Research
- Natural Antidiabetic Agents Studies
- Semiconductor materials and devices
Chengdu University
2020-2025
Guiyang Medical University
2020-2025
Fujian Agriculture and Forestry University
2016-2025
Hefei University of Technology
2025
University of Birmingham
2025
Tibet University
2024
Ministry of Education
2020-2024
State Key Laboratory of Food Science and Technology
2024
Nanchang University
2024
Fujian University of Traditional Chinese Medicine
2010-2023
Two-step redox reactions (Mn(<sc>ii</sc>) ions ⇌ ZnMn<sub>2</sub>O<sub>4</sub> spinel layered Zn-birnessite) during the charge–discharge process.
The effects of low-salt fermentation on quality, volatile compounds, differential metabolites, and the microbial community structure sour meat were studied. Low-salt could facilitate production free amino acids, organic so forth improve product safety. results showed that content branched-chain acids such as valine, leucine, isoleucine in was respectively 1.50, 1.32, 1.26 times higher than those traditional meat. Hexanal, Benzeneacetaldehyde, (E)-2-Heptenal, 1-Octen-3-ol, 1-Hexanol,...
To obtain flavor-enriched Tibetan pork products, the impact of oxidation degree on flavor with different cooking methods (microwaving, frying, boiling, and air frying) was evaluated using an E-nose, E-tongue, GC-MS, LC-MS. The level lower in M F higher B AF groups. Hexanal, pentanal, benzaldehyde, 1-octen-3-ol, 3-hydroxy-2-butanone were identified as significant contributors to cooked samples. volatile abundance microwaved, fried, boiled, air-fried 1.61, 1.22, 1.47, 1.69 times than raw,...
Nowadays, deep eutectic solvent (DES) was widely used in the extraction of bioactive traditional Chinese medicine (TCM) as an alternative to organic solvents. While as, it is still a challenge for removal DES solvents and recovery extracted product. In this study, simple, efficient green technique preparing scutellarin from Erigerontis Herba(EH) proposed, combining ultrasonic assisted-DES with anti-solvent purification. Firstly, different types were prepared studied their abilities extract...
Traditional food packaging has problems such as nondegradable and poor safety. Edible films play an important role in packaging, transportation storage, having become a focus of research due to their low cost, renewable, degradable, safe non-toxic characteristics. According the different materials edible substrate, are usually categorized into proteins, polysaccharides composite films. Functional properties prepared from substrate also vary, single defective some aspects. ingredients...
Abstract Objectives Tibetan pork inhabit plateau regions and engage in extensive exercise. Their meat is firm less palatable, but appropriate cooking conditions can improve the flavor of meat. This study aimed to explore impact temperature time on loss rate, moisture content, tenderness, color elucidate their effects eating quality this Materials Methods Physicochemical properties such as losses tenderness were evaluated, protein structure was analyzed using Fourier-transform infrared...
The poor thermal stability and emulsifying properties of ovalbumin (OVA) limit its functional performance, but these limitations may be overcome by forming binary complexes. We prepared complexes OVA fucoidan (FUC) through electrostatic self-assembly investigated the complex measuring particle size, interfacial membrane thickness, zeta potential, emulsion with camellia oil complex. OVA-FUC emulsions have a thicker membrane, lower mobility, higher viscosity, better compared emulsions. 1.5 %...
As a natural emulsifier, egg white protein (EWP) has great interfacial characteristics and high security, broad development prospects. This study explored the impact of ultrasound synergized citral (CI) treatment on microstructure, molecular flexibility emulsifying property EWP, predicted interaction between CI ovalbumin (the main in EWP) through docking. The decrease free amino content growth weight EWP suggested that proteins were successfully grafted. results physicochemical properties...
Meat quality degradation induced by highland transport emphasises the importance of efficient thawing for Tibetan pork quality. The objective this study was to examine impact various methods on characteristics, protein oxidation, and nutrient composition pork. Ultrasound synergized saline (UST) significantly enhanced tenderness reduced oxidation degree myofibrillar protein, improving Compared ultrasound (UT) (ST), UST not only minimized cooking loss (18.44 %) but also restrained conversion...
• Phenolics protect HepG2 functionality by regulating glycogen content. modulating glucose production and uptake. AM DA restrain the inhibition of AKT AMPK caused high glucose. The preventive effects phenolic compounds on insulin signalling both uptake were studied in insulin-responsive human cells treated with influence different-dose at different action times IR cells, changes level detected using cell culture analysis. Seven compounds, agrimonolide ( 1 ), desmethylagrimonolide 2 quercetin...