A5053637790- Meat and Animal Product Quality
- Proteins in Food Systems
- Nanocomposite Films for Food Packaging
- Biochemical effects in animals
- Animal Nutrition and Physiology
- Microencapsulation and Drying Processes
- Protein Hydrolysis and Bioactive Peptides
- Biochemical Analysis and Sensing Techniques
- Tea Polyphenols and Effects
- Food Quality and Safety Studies
- Advanced Chemical Sensor Technologies
- Phytochemicals and Antioxidant Activities
- Collagen: Extraction and Characterization
- Food Industry and Aquatic Biology
- Gut microbiota and health
- Sensory Analysis and Statistical Methods
- Food and Agricultural Sciences
- Pickering emulsions and particle stabilization
- Chemical Synthesis and Characterization
- Radioactive element chemistry and processing
- Diet, Metabolism, and Disease
- Silk-based biomaterials and applications
- Food composition and properties
- Microbial Inactivation Methods
- Food Chemistry and Fat Analysis
Anhui Science and Technology University
2023-2025
Anhui University of Science and Technology
2023-2025
China National Salt Industry Corporation (China)
2023-2024
Anhui Agricultural University
2016-2023
Ministry of Agriculture and Rural Affairs
2022-2023
CITIC Group (China)
2021
Yangzhou University
2020
Yancheng Institute of Technology
2020
Henan Agricultural University
2016
Henan University
2016
Effects of ultrasound combined with sodium bicarbonate assisted curing (USC), (SC) and traditional wetting (WC) on efficiency tenderization the chicken breast meat were investigated. Compared SC WC treatments, highest marinade uptake chloride content observed in USC treatment (P < 0.05). The lowest shear forces largest myofibril fragmentation indexes (MFI) also obtained (6.99 N 61.65) 0.05), which related to larger gaps cavities between adjacent muscle bundles more broken fibers by...
The present study investigated the mechanical characteristics, hydrophobicity, antioxidant and antibacterial properties, FTIR, SEM XRD of films fabricated with corn starch pullulan (CS/PUL) by adding different concentrations Gallic acid (GA) (0%, 0.5%, 1.0%, 1.5% w/v). strength opacity CS/PUL were enhanced addition 1.0% GA. water vapor permeability (WVP) was significantly lower in GA compared to those without (P < 0.05). GA, especially at 1.5%, resulted considerably better free radical...
The potential contribution of mechanical disruption by ultrasonics and endogenous proteolytic enzymes on the tenderisation hen muscle were investigated. importance was evaluated using various specific inhibitors. Freshly obtained breast muscles culled hens, from 6 groups investigated treated with different enzyme inhibitors and/or ultrasonics, group methods, then stored at 4°C for 0, 1, 3, 7 days. Shear force decreased 1.19 kg, shear cooking loss reduced 0.69 kg 4.27%, respectively, in...