Last. Jianbo Xiao(Universidade de Vigo)H-Index: 10
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Abstract null null This study investigated the effect of pulsed electric field assisted freezing treatment on the freezing characteristics of rice flour gel under output voltages varying from 0 to 25 kV. The results indicated that by applying a pulsed electric field, the phase change time decreased. Scanning electron microscopy images indicated that pulsed electric field treatment led to the formation of rounder and smaller ice crystals. For further understanding and quantifying the interaction ...
Last. Ying-lao Zhang(AAU: Anhui Agricultural University)H-Index: 6
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Gardenia yellow pigment (GYP) may undergo chemical degradation under different conditions resulting in color fading. This study investigated the effects of different phenolic compounds (caffeic acid, rosmarinic acid, tannic acid, epicatechin, chlorogenic acid, epigallocatechin, and epigallocatechin gallate) on the physical and chemical stability of GYP under light and different temperatures. Furthermore, food models with GYP/phenolic compounds were simulated to evaluate the GYP stability under d...
Last. Zhuo Zhang(HZAU: Huazhong Agricultural University)H-Index: 5
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Abstract null null High intensity ultrasound (HIU) effects on soy 7S proteins in various pH (pH = 3.0 and 7.0) and ionic strengths (I = 0.1, 0.3 and 0.5) were investigated. When dissolved in pH = 7.0, the 7S proteins formed aggregates at the low ionic strength (I = 0.1), while large aggregates were dissociated as the ionic strengths increased (I = 0.3 or 0.5) after HIU treatments. Moreover, the 7S proteins were unfolded at I = 0.3 and I = 0.5 through HIU. When dissolved in pH = 3.0, the 7S prote...
Abstract null null The impact of alkaline electro-activation (EA) on the protein solubility, foaming, and emulsifying characteristics of whey was investigated. EA caused protein aggregation and conjugation. At low electric current and holding time, proteins aggregation through disulfide bonds was observed, whereas increasing currents and holding times caused proteins to conjugate with sugars such as lactose, lactulose and galactose. The EA process improved the protein solubility at the pH range ...
Last. Haotian Zheng(NCSU: North Carolina State University)H-Index: 7
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Abstract null null The effects of different concentrations of calcium caseinate (CaCn) on pasting, thermal and structural properties of oat starch were investigated. The effect of CaCn on oat starch was highly dependent on the concentration of CaCn in the mixtures. Characterizations of pasting properties revealed that breakdown, final and setback viscosities increased at high relative contents of CaCn (>50%, w/w), while setback and stability ratio were decreased. Thermal analysis showed an incre...
#1Wenxia Dong(CAU: China Agricultural University)H-Index: 2
#2Jiaqi Su(CAU: China Agricultural University)H-Index: 10
Last. Fang Yuan(CAU: China Agricultural University)H-Index: 34
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Abstract null null In this study, two modified silica nanoparticles (SiO2-GA NPs) were successfully obtained by covalently grafting gallic acid onto silica nanoparticles. The mean particle diameters of their were 112.7±0.55 nm (1-SiO2-GA NPs) and 408.7±3.20 nm (4-SiO2-GA NPs), respectively. Novel antioxidant active packaging composite films were prepared by incorporation of 1-SiO2-GA NPs or 4-SiO2-GA NPs into chitosan. The structure analysis of the composite films showed that intermolecular hydr...
#1Debao Wang(Chinese Ministry of Science and Technology)H-Index: 3
#2Jinyue Sun(Chinese Ministry of Science and Technology)H-Index: 1
Last. Daoying Wang(Chinese Ministry of Science and Technology)H-Index: 1
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Abstract null null Three edible food packaging films loaded with perillaldehyde (P), thymol (T), or ɛ-polylysine (ɛ-PL) in gelatin/zein (G/Z) nanofibers were prepared and characterized. Their effects on the preservation of chilled chicken breast were evaluated. Results showed that the addition of perillaldehyde, thymol, and ɛ-polylysine improved the morphology and diameter of the G/Z. Loading with perillaldehyde improved the elongation and tensile strength of the G/Z/P by 18% and 55%, respective...
#2Cunxin Sun(CAFS: Chinese Academy of Fishery Sciences)H-Index: 7
Last. Qing Jiang(SWUST: Southwest University of Science and Technology)
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Abstract null null The aroma and taste of Procambarus clarkii (Girard, 1852) fed with different dietary protein were investigated by E-tongue and gas chromatography–ion migration spectrometry (GC-IMS) after cooking. The results showed that dietary protein sources had no significant growth performance. Nevertheless, significantly higher richness taste was observed in animal protein group. The inosine-5’-monophosphate content in animal protein group was significantly higher than that in plant prot...
Last. Chunbao Li(NAU: Nanjing Agricultural University)H-Index: 29
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Abstract null null The changes in digestibility of TG-treated myofibrillar protein (MP), soybean protein isolate (SPI) and mixed proteins were evaluated by measuring liberation of primary amino groups, monitoring structural changes and investigating peptide fingerprints. TG treatment generally increased gastric digestion of treated proteins, possibly due to the structural changes occurred during TG treatment. In contrast, the initial intestinal digestion was suppressed by TG treatment. Compared ...
Abstract null null The present research can be considered as a proof-of-principle study focused on the determination of chiral pesticides using a supercritical fluid extraction instrument coupled on-line with an enantioselective supercritical fluid chromatography-triple quadrupole mass spectrometry. To the best of Authors’ knowledge, this is the first description of an on-line approach for the extraction and determination of chiral pesticides. Metalaxyl, benalaxyl and dimethenamid were investiga...
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