A5101656618- Proteins in Food Systems
- Polysaccharides Composition and Applications
- Polysaccharides and Plant Cell Walls
- Phytochemicals and Antioxidant Activities
- Microbial Metabolites in Food Biotechnology
- Food composition and properties
- Meat and Animal Product Quality
- Food Chemistry and Fat Analysis
- Food Quality and Safety Studies
- Microencapsulation and Drying Processes
- Seed and Plant Biochemistry
- Enzyme Production and Characterization
- Natural Compound Pharmacology Studies
- Biological and pharmacological studies of plants
- Probiotics and Fermented Foods
- Edible Oils Quality and Analysis
- Biofuel production and bioconversion
- Botanical Research and Applications
- Freezing and Crystallization Processes
- Phytochemical compounds biological activities
- Ginseng Biological Effects and Applications
- Sesame and Sesamin Research
- Pickering emulsions and particle stabilization
- Advanced Glycation End Products research
- Nuts composition and effects
Hefei University of Technology
2014-2025
Nanjing Agricultural University
2016-2017
Zhejiang University
2014
Shanghai Jian Qiao University
2012
Ministry of Education of the People's Republic of China
2006
Quanta Computer (China)
2002
To evaluate infrared radiation (IR) blanching in comparison to conventional hot water (HW) inhibiting the browning and extending shelf life of pecan kernels, technology IR at 500-700 W for 90-45 s or HW 90°C 60 s, subsequently drying with air 60, 70, 80°C, respectively, was used, then activities lipoxidase (LOX) polyphenol oxidase (PPO), antioxidant capacities, color change, microscopic structure, kernels were analyzed. Results showed that not only significantly decreased subsequent time but...
ABSTRACT Sesame paste is an attractive condiment, but it high in fat and prone to oil‐sauce separation during storage. seeds were infrared roasted, pressed remove partial oil, then ground produce sesame with 35%–55% oil content. The physicochemical properties of the partially de‐oiled paste, including texture, particle size distribution, rheological properties, colloidal oxidative stability, appearance, microstructure, analyzed. Additionally, its antioxidant profile, comprising phenolic...
Abstract Oleogels were prepared by emulsion template method through 3.0% tea polyphenol ester (Tp‐ester) particles with four fatty acid chain length (Tp‐laurate [C12], Tp‐myristate [C14], Tp‐palmitate [C16], and Tp‐stearate [C18]) 2.5% citrus pectin, then used in cookie production as fat replacer. Effects of the on hydrophilicity/hydrophobicity Tp‐ester, appearance, microstructure, firmness dried products, rheological features oleogels, dynamic viscoelasticity textural characteristics...
Natural antioxidants have received considerable research interest nowadays, especially their usage in oil products. Blueberry anthocyanin extracts were added to crude camellia seed and lipophilized with free fatty acids the through enzymatic process. The results showed that derivates synthesized, oxidative stability of under high temperature was improved, content decreased. In conclusion, lipophilization blueberry could improve quality oil, performance temperature.