A5103107149- Nanocomposite Films for Food Packaging
- Meat and Animal Product Quality
- Proteins in Food Systems
- Phytochemicals and Antioxidant Activities
- Fungal Biology and Applications
- Polysaccharides Composition and Applications
- Microencapsulation and Drying Processes
- Protein Hydrolysis and Bioactive Peptides
- Dye analysis and toxicity
- Biochemical Analysis and Sensing Techniques
- Antioxidant Activity and Oxidative Stress
- Polysaccharides and Plant Cell Walls
- Gut microbiota and health
- Celiac Disease Research and Management
- Aquaculture Nutrition and Growth
- Food Quality and Safety Studies
- Food composition and properties
- melanin and skin pigmentation
- Pickering emulsions and particle stabilization
- Pineapple and bromelain studies
- Advanced Chemical Sensor Technologies
- Tea Polyphenols and Effects
- Microbial Metabolites in Food Biotechnology
- Curcumin's Biomedical Applications
- Ginkgo biloba and Cashew Applications
Sichuan Agricultural University
2016-2025
Intelligent pH-indicator films based on soy protein isolate (SPI) were prepared using pH-sensitive dyes (bromothymol blue and methyl red). The addition of mixed indicators imparts with an appreciable microstructure, acceptable water resistance, favorable optical properties. incorporation the did not lead to significant improvement in mechanical properties due weak ionic cross-linking by hydrogen bonding between SPI macromolecules low-molecular-weight indicators. Fourier-transform infrared...
Summary In this study, cinnamon essential oil liposomes (CEO‐Lip), chitosan (CH) modified CEO‐Lip (CH‐CEO‐Lip) and sodium alginate (SA) CH (SA‐CH‐CEO‐Lip) were prepared based on layer‐by‐layer electrostatic self‐assembly deposition technique their preservative effects fresh pork investigated. The average particle size of SA‐CH‐CEO‐Lip was 178.73 nm with polymer dispersity index (PDI) 0.380, zeta potential −23.83 mV. Results showed that the formation efficient (encapsulation efficiency...
Summary Lipid degradation caused by lipolysis and oxidation plays an important role in the evolution of final product quality cured silver carp. This study aimed to determine impact exogenous lipase (ExL) on lipid during wet‐curing dry‐ripening carp inoculated with mixed starter cultures. The addition ExL increased hydrolysis total lipids phospholipids. free fatty acids (FFAs) content was significantly higher ExL‐treated group compared control. Increased FFA accumulation contributed a high...
pH-colorimetric films with potato starch and peanut shell cellulose incorporating grape-skin red nanoparticles were investigated characterized. A nano-indicator based on anthocyanins from GSR was synthesized using gelatin chitosan for improving stability. It found that the PDI, zeta potential, particle size, encapsulation efficiency of 0.41, 27.63 mV, 314.10 nm, 87.04%, respectively, under optimal concentrations (5 mg/mL), indicating good film-forming uniformity. The scanning electron...
Scientific choice of cooking methods is a key factor in maintaining food nutrition. This study investigates the effects six (steaming, boiling, microwaving, roasting, deep-frying, and stir-frying) on proximate composition, digestion characteristics, antioxidant activity Lentinus edodes using vitro simulated model. The results showed that ash protein contents cooked samples (except steaming roasting) were reduced. Most mineral elements severely lost during deep-frying boiling (e.g., Mg from...