A5004643615- Proteins in Food Systems
- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Microencapsulation and Drying Processes
- Polysaccharides Composition and Applications
- Food composition and properties
- Animal Nutrition and Physiology
- Food and Agricultural Sciences
- Probiotics and Fermented Foods
- Bee Products Chemical Analysis
- Biochemical Analysis and Sensing Techniques
- Muscle metabolism and nutrition
- Electrospun Nanofibers in Biomedical Applications
- Gut microbiota and health
- Nanocomposite Films for Food Packaging
- Pickering emulsions and particle stabilization
- Tea Polyphenols and Effects
- Moringa oleifera research and applications
- Infant Nutrition and Health
- Advanced Chemical Sensor Technologies
- Food Chemistry and Fat Analysis
- Heavy Metals in Plants
- Biochemical effects in animals
- Adversarial Robustness in Machine Learning
- Biopolymer Synthesis and Applications
Jiangxi Agricultural University
2016-2025
China Academy of Space Technology
2022
Zhejiang Lab
2022
Chinese Academy of Agricultural Sciences
2019
Feed Research Institute
2019
State Key Laboratory of Food Science and Technology
2008-2019
Institute of Food Science & Technology
2017-2019
Ministry of Agriculture and Rural Affairs
2019
Nanchang University
2008
IBM Research - Thomas J. Watson Research Center
1969
In order to improve the characteristics of egg white protein gel and stability products. this work, changes texture, physicochemical properties, secondary structure microstructure ultrasound modified (UEP) tea polyphenols (TP) assisted modification (TUEP) with different ultrasonic power (0-360 W) were studied. With increase power, soluble protein, surface hydrophobicity disulfide bonds TUEP UEP showed an increasing trend. particular, content intramolecular β-sheets α-helices trend,...
Wheat gluten protein (WGP) films have a potential to be used retain freshness of food products due their ability insulate water and light. However, the poor mechanical strength, weak resistance being prone rupture largely limited practical use in industry. To overcome these disadvantages, this work modified WGP by combining with different edible components, including apple pectin (AP), carboxymethyl cellulose (CMC), egg white proteins (EWP) tartaric acid (TA), respectively. And physical...
In this study, the effects of ultrasound treatment on texture, physicochemical properties and protein structure composite gels prepared by salted egg white (SEW) cooked soybean isolate (CSPI) at different ratios were investigated. With increased SEW addition, ζ-potential absolute values, soluble content, surface hydrophobicity swelling ratio showed overall declining trends (P < 0.05), while free sulfhydryl (SH) contents hardness exhibited increasing 0.05). Microstructural results revealed...
In this study, the regulative effects of ovotransferrin (OVT) on immunomodulatory function and intestinal microbial dysbiosis in a mouse model injected with cyclophosphamide (CP) were investigated.