A5112354949- Proteins in Food Systems
- Polysaccharides Composition and Applications
- Microencapsulation and Drying Processes
- Food composition and properties
- Meat and Animal Product Quality
- Food Chemistry and Fat Analysis
- Animal Diversity and Health Studies
- Pickering emulsions and particle stabilization
- Protein Hydrolysis and Bioactive Peptides
- Supramolecular Self-Assembly in Materials
- Polysaccharides and Plant Cell Walls
- African Botany and Ecology Studies
- Probiotics and Fermented Foods
- Pesticide and Herbicide Environmental Studies
- Hydrogels: synthesis, properties, applications
- Biochemical Analysis and Sensing Techniques
- Algal biology and biofuel production
- Pharmacological Effects and Assays
- Pesticide Residue Analysis and Safety
- Fatty Acid Research and Health
- Animal Nutrition and Physiology
- Aquaculture Nutrition and Growth
China Agricultural University
2018-2025
Nanjing University of Finance and Economics
2021
Beijing Municipal Government
2018
Northeast Agricultural University
2015
Keeping the stability of yogurt during fermentation, storage and transportation process is necessary to reduce syneresis. To achieve this goal, combination acid treatment transglutaminase (TG) was proposed improve textural properties milk gels. We investigated synergistic effect TG on water holding capacity (WHC) physical As pH skimmed decreased from 6.7 5.2, casein micelles dissociated into smaller particles, exposing more site for crosslinking TG. The WHC TG-treated gels were significantly...
This study aimed to establish fatty acid profiles of regular raw milk and docosahexaenoic (DHA)-biofortified compare the volatile substance composition two types milk. The was analyzed by gas chromatography–mass spectrometry (GC). results revealed absence C15:1, C17:1, C18:2, C22:1, C24:1 in both milk, while C20:3 C22:6 were exclusively found DHA-biofortified levels generally followed a pattern initial increase subsequent decrease during lactation, with higher concentrations short-...
The objective of this study was to evaluate the nutritional content bullfrog meat from different parts animal, including fore-chest, thigh and calf. Bullfrog found be a rich source proteins, essential amino acids minerals, but with low fat content, compared other aquatic products. There no significant difference (p>0.05) between calf in mineral (K, P, Na, Mg, Ca, Zn, Fe, Cu, Mn), contents K, Mg were higher than fore-chest (p<0.05). salt-soluble, water-soluble insoluble protein bands sodium...
In this study, the effect of trisodium citrate on textural properties and microstructure acid-induced, transglutaminase-treated micellar casein gels was investigated. Various concentrations (0 mmol/L, 10 20 30 mmol/L) were added to dispersions. After being treated with microbial transglutaminase (mTGase), all dispersions acidified 1.3% (w/v) gluconodelta-lactone (GDL) pH 4.4–4.6. As concentration increased from 0 mmol/L firmness water-holding capacity significantly. The final storage modulus...
Whey protein isolate and commercial soybean salad oil were used to produce the WPI emulsion dispersions. The properties of TG-catalyzed gelation produced from dispersions investigated by amount TG, temperature, pH reaction time. Specifically, texture (hardness springiness), water-holding capacity rheological (G' G") assessed. result Orthogonal tests showed can form better hardness springiness gel when ratio TG was 20U/g, 7.5, treatment temperature time 50°C 3 h, respectively. microstructure...