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- 不同干燥方法对罗非鱼片品质和微观结构的影响
- 《农业工程学报》刘书成 张常松 吉宏武 章超桦 洪鹏志 高加龙 出版年：2012
- 为了解不同干燥方法对罗非鱼片干燥后品质和微观结构的影响,采用热风干燥、真空冷冻干燥、超临界CO2干燥等3种方法对罗非鱼片进行干燥,研究其对营养成分、微生物、感官特征、复水性能、质构特征、微观结构等的影响。结果表明:与热风...
- 关键词：干燥 微观结构 质构特征 品质 罗非鱼片 被引量：43
- 神经网络优化牡蛎的高密度CO_2杀菌工艺
- 《农业工程学报》张良 刘书成 章超桦 吉宏武 高加龙 邓楚津 出版年：2011
- 为了研究高密度二氧化碳(DPCD)对牡蛎的杀菌效果,利用神经网络对DPCD杀菌工艺参数进行优化,建立了杀菌工艺的神经网络模型。研究结果表明:当温度在(50±5)℃时,压力和时间相应调整,即可在低压短时间内达到较好的杀菌效...
- 关键词：神经网络 杀菌 优化 牡蛎 高密度CO2 被引量：38
- Effect of ultrasonic power on the stability of low-molecular-wEIght oyster peptides functional-nutrition W1/O/W2 double emulsion
- ULTRASONICS SONOCHEMISTRYLi, Jinzhen Wang, Shuo Wang, Hua Cao, Wenhong Lin, Haisheng Qin, Xiaoming Chen, Zhongqin Gao, Jialong Wu, Leiyan Zheng, Huina 出版年：2023
- Ultrasonic-assisted treatment is an eco-friendly and cost-effective emulsification method, and the acoustic cavitation effect produced by ultrasonic equipment is conducive to the formation of stable emulsion. However, it...
- Inactivation of polyphenol oxidase from Pacific white shrimp by dense phase carbon dioxide
- INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIESZhang, Liang Liu, Shucheng Ji, Hongwu Zhang, Chaohua Deng, Chujin Cao, Wenhong Mao, Weijie Gao, Jialong 出版年：2011
- The inactivation of polyphenol oxidase (PPO) from Pacific white shrimp exposed to dense phase carbon dioxide (DPCD) treatment was investigated. PPO activity showed a dramatic loss at 4-25 MPa and 37 degrees C. At the low...
- Effect of chitosan grafting oxidized bacterial cellulose on dispersion stability and modulability of biodegradable films
- INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULESLiu, Xiaoli Xu, Yixin Guo, Caoyu Zhang, Chaohua Liu, Shucheng Gao, Jialong Lin, Guangming Yang, Huanbin Xia, Wenshui 出版年：2022
- Bacterial cellulose (BC) is a kind of high-purity cellulose biomaterial with a unique three-dimensional structure. To improve the mechanical properties and rEInforce the BC composite films, in this study, we provide in d...
- The cryoprotective activity of tilapia skin collagen hydrolysate and the structure elucidation of its antifreeze peptide
- LWT-FOOD SCIENCE AND TECHNOLOGYCao, Lin Majura, Julieth Joram Liu, Lu Cao, Wenhong Chen, Zhongqin Zhu, Guoping Gao, Jialong Zheng, Huina Lin, Haisheng 出版年：2023
- Antifreeze peptides from fish byproducts have the potential to act as suitable and safe cryoprotectants, replacing synthetic additives currently utilized in the food industry. The main focus of this study was to explore ...
- Cholesterol, Lipid Content, and Fatty Acid Composition of Different Tissues of Farmed Cobia (Rachycentron canadum) from China
- JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETYLiu, Shu Cheng Li, De Tao Hong, Peng Zhi Zhang, Chao Hua Ji, Hong Wu Gao, Jia Long Zhang, Li 出版年：2009
- Marine fishes are rich in n-3 polyunsaturated fatty acids (PUFA), especially EIcosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are extremely important for human health. The objective of our work was to de...
- Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides
- CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITIONSong, Chunyong Wang, Zhijun Li, Hanqi Cao, Wenhong Chen, Zhongqin Zheng, Huina Gao, Jialong Lin, Haisheng Zhu, Guoping 出版年：2023
- Taste peptides are oligopeptides that enhance both aroma and taste of food, and they are classified into five categories based on thEIr taste characteristics: salty, sour, umami, sweet, bitter, and kokumi peptide. Recent...
- Effects of cold atmospheric plasma on endogenous enzyme activity and muscle protEIn oxidation in Trachinotus ovatus
- FOOD CHEMISTRYSitu, Huiyuan Li, Yumei Gao, Jialong Zhang, Chaohua Qin, Xiaoming Cao, Wenhong Lin, Haisheng Chen, Zhongqin 出版年：2023
- In this study, we investigated the effects of cold atmospheric plasma (CAP) technology on endogenous enzyme characteristics and muscle protEIn properties of the golden pomfret (Trachinotus ovatus) under different treat-m...
- 真空冷冻干燥对牡蛎品质的影响
- 《现代食品科技》高加龙 沈建 章超桦 秦小明 出版年：2015
- 我国牡蛎产量丰富,除部分鲜销外很多加工为干制品,然而传统牡蛎干制品复水性差、产品附加值低。为了得到高品质的牡蛎干制品,本研究对牡蛎进行真空冷冻干燥加工,并对冻干加工牡蛎的复水性、质构和蛋白、脂肪及部分滋味成分含量的变化情...
- 关键词：牡蛎 真空冷冻干燥 质构 滋味成分 被引量：11
- Study on the protEIn fractions extracted from the muscle tissue of Pinctada martensii and thEIr hydrolysis by pancreatin
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYZheng, Huina Zhang, Chaohua Qin, Xiaoming Gao, Jialong Li, Tianyong 出版年：2012
- Pinctada martensii muscle protEIns were separated into water-soluble, salt-soluble and insoluble protEIn fractions. The salt-soluble protEIn fraction was the most abundant, comprising approximately 66.3% of the protEIn, ...
- Carboxymethyl cellulose and carboxymethyl chitosan-based composite nanogel as a stable delivery vehicle for oyster peptides: Characterization, absorption and transport mechanism
- FOOD CHEMISTRYZhang, Pei Chen, Zhongqin Zhou, Longjian Gao, Jialong Zheng, Huina Lin, Haisheng Zhu, Guoping Qin, Xiaoming Cao, Wenhong 出版年：2024
- An oyster peptide (OPs)-loaded composite nanogel based on carboxymethyl cellulose and carboxymethyl chitosan (CMC@CMCS@OPs) was prepared, and the characterization, absorption and transport mechanism were further investig...
- Study on the detection of active components in plasma-activated water and its storage stability
- CYTA-JOURNAL OF FOODZhang, Huanlan Rubab, Momna Chen, Moutong Gao, Jialong Sun, Qinxiu Xia, Qiuyu Wang, Zefu Han, Zongyuan Liu, Shucheng Wei, Shuai 出版年：2024
- In this study, the impact of different discharge time, discharge power, and storage time on the pH, oxidation-reduction potential (ORP), electrical conductivity (EC), H2O2, and the physicochemical properties and the stab...
- 姜黄素超分子包合物对乙醇诱导LO2细胞损伤的保护作用
- 《食品工业科技》范土贵 陈建平 高加龙 钟赛意 秦小明 出版年：2021
- 本文考察了姜黄素超分子包合物(Curcumin/Cyclodextrin polymer inclusion complex,CUR/CDP)对乙醇诱导LO2细胞损伤的保护作用。采用MTT法建立乙醇诱导LO2细胞损伤的模...
- 关键词：姜黄素超分子包合物 LO2 细胞 乙醇损伤 保护作用 活性氧 被引量：3
- 超临界CO_2干燥罗非鱼片的传质模型和数值模拟
- 《农业工程学报》刘书成 张常松 张良 吉宏武 章超桦 洪鹏志 高加龙 出版年：2012
- 为了探讨超临界CO2干燥罗非鱼的机理,该文基于微分床的质量守恒定律建立了超临界CO2干燥罗非鱼片的传质数学模型,通过Matlab软件对其干燥过程进行了数值模拟,分析了干燥室内超临界CO2中的溶质质量分数和罗非鱼片中的溶质...
- 关键词：干燥 传质 模型 数值模拟 罗非鱼片 超临界二氧化碳 被引量：3
- Sodium chloride augments the antibacterial activity of a novel penaEId shrimp-derived peptide (GPCR10) against halotolerant Staphylococcus aureus
- LWT-FOOD SCIENCE AND TECHNOLOGYYang, Shen Wang, Mingyao Gao, Jialong Liu, Jiaxin Jin, Ritian Lin, Rong Weng, Wuyin Aweya, Jude Juventus 出版年：2023
- The activity of antimicrobial peptides (AMPs) can be enhanced by sodium chloride (NaCl), but whether this applies to halotolerant bacteria, such as Staphylococcus aureus, is unknown. Ten peptides with antimicrobial poten...
- Improvement of the antifreeze activity of tilapia skin collagen peptides through enzymatic supramolecular assembly approach
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYOuyang, Jijin Han, Mei Majura, Julieth Joram Chen, Xiujuan Tan, Mingtang Chen, Zhongqin Gao, Jialong Zheng, Huina Lin, Haisheng Cao, Wenhong 出版年：2024
- Enzymatic supramolecular assembly was applied to increase the thermal hysteresis activity (THA) of tilapia skin collagen peptides and thEIr applicability as cryoprotectants. The THA value of the glutamine-assembled produ...
- Comparison of ultrasound and high-pressure homogenization emulsification: A promising fabrication strategy for total nutritional double emulsion-based product enriched with low-molecular-wEIght oyster peptides
- LWT-FOOD SCIENCE AND TECHNOLOGYLi, Jinzhen Chen, Yuxin Lin, Haisheng Chen, Zhongqin Cao, Wenhong Gao, Jialong Qin, Xiaoming Zheng, Huina 出版年：2024
- Double emulsions encapsulating low-molecular-wEIght oyster peptides (LOPs) hold considerable promise for use in the pharmaceutical and functional food industries. However, thEIr application in enteral nutrition products ...
- Effect of baking on the structure and bioavailability of protEIn-binding zinc from oyster (Crassoetrea hongkongensis)
- FOOD CHEMISTRYSong, Chunyong Zhong, Runfang Zeng, Shan Chen, Zhongqin Tan, Mingtang Zheng, Huina Gao, Jialong Lin, Haisheng Zhu, Guoping Cao, Wenhong 出版年：2024
- To compare the bioavailability of protEIn-binding zinc, we investigated the impact of baking on the structure of zinc-binding protEIns. The results showed that zinc-binding protEIns enriched in zinc with relative molecul...
- Insight into the structure-activity relationship of thermal hysteresis activity of cod collagen peptides through peptidomics and bioinformatics approaches
- FOOD CHEMISTRYLiang, Jiajian Chen, Xiujuan Majura, Julieth Joram Tan, Mingtang Chen, Zhongqin Gao, Jialong Cao, Wenhong 出版年：2025
- To elucidate the correlation between variations in thermal hysteresis activity (THA) and the physicochemical properties and structure, antifreeze peptides (AFPs) of isolated fractions (CCP-1 and CCP-2) were characterized...
- 模拟冷链流通中温度波动对养殖金鲳鱼鱼肉品质及微生物多样性的影响
- 《食品科学技术学报》司徒慧媛 李玉梅 高加龙 章超桦 秦小明 曹文红 林海生 郑惠娜 出版年：2022
- 为研究温度波动对冷鲜养殖金鲳鱼鲜度品质的影响,通过模拟冷链流通的温度条件,分析样品流通过程中菌落总数、嗜冷菌数、pH值、挥发性盐基氮值、硫代巴比妥酸值及K值的变化趋势,并采用高通量测序技术研究了流通过程中微生物群落演替规...
- 关键词：金鲳鱼 冷链流通 温度波动 鲜度指标 微生物多样性 高通量 被引量：0
- Effects of dense phase carbon dioxide on muscle quality of Haliotis discus hannai
- Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural EngineeringLü, Miaoxiong Liu, Shucheng Qu, Xiaojuan Zhang, Chaohua Ji, Hongwu Gao, Jialong 出版年：2013
- Dense phase carbon dioxide (DPCD) is a non-thermal processing technology, which affects microorganisms and enzymes through molecular effects of CO2 under pressures below 50 MPa and 60°C. DPCD has less significance effect...
- Carboxymethyl Cellulose and Carboxymethyl Chitosan-Based Composite Nanogel as a Stable Delivery Vehicle for Oyster Peptides: Characterization, Absorption and Transport Mechanism
- SSRNChen, Zhongqin Zhang, Pei Zhou, Longjian Gao, Jialong Zheng, Huina Lin, Haisheng Zhu, Guoping Qin, Xiaoming Cao, Wenhong 出版年：2023
- An oyster peptide (OPs)-loaded composite nanogel based on carboxymethyl cellulose and carboxymethyl chitosan (CMC@CMCS@OPs) was prepared, and the characterization, absorption and transport mechanism were further investig...
- 冻藏对水煮及酶解马氏珠母贝肉提取物呈味特性的影响
- 《食品科学技术学报》司蕊 章超桦 曹文红 秦小明 郑惠娜 高加龙 林海生 出版年：2021
- 为了探究冻藏对水产品呈味物质含量和整体呈味特征的影响,以冻藏前后的马氏珠母贝肉为原料,分别采用水煮、酶解两种方式制备新鲜、冷冻贝肉提取物;利用电子舌测定不同提取物整体滋味轮廓差异,并结合人工感官评定评价整体呈味特征;测定...
- 关键词：马氏珠母贝 冻藏 水煮提取物 酶解提取物 呈味特性 被引量：0
- Effect of steaming on the selenium form, structure, and bioavailability of selenopolysaccharides from Chlamys nobilis
- Food ChemistryYang, Junyang Cai, Junting Chen, Zhongqin Tan, Mingtang Zheng, Huina Gao, Jialong Lin, Haisheng Zhu, Guoping Cao, Wenhong 出版年：2025
- To investigate the effect of steam processing on the form, structure and biological properties of selenopolysaccharides in the Chlamys nobilis, we conducted purification and compositional analysis of both raw and steamed...
- Corrigendum to "Effect of chitosan grafting oxidized bacterial cellulose on dispersion stability and modulability of biodegradable films" [International Journal of Biological Macromolecules volume 204, 15 April 2022, pages 510–519] (International Journal of Biological Macromolecules (2022) 204 (510–519), (S0141813022002355), (10.1016/j.ijbiomac.2022.02.004))
- International Journal of Biological MacromoleculesLiu, Xiaoli Xu, Yixin Guo, Caoyu Zhang, Chaohua Liu, Shucheng Gao, Jialong Lin, Guangming Yang, Huanbin Xia, Wenshui 出版年：2024
- The authors regret that under the data availability section of the manuscript, the statement "No data was used for the research described in the article" was published with the article. The correct statement is as follow...
- Comparison of Ultrasound and High-Pressure Homogenization Emulsification: A Promising Fabrication Strategy for Total Nutritional Double Emulsion-Type Product Enriched with Low-Molecular Oyster Peptides
- SSRNLi, Jinzhen Chen, Yuxin Lin, Haisheng Chen, Zhongqin Cao, Wenhong Gao, Jialong Zheng, Huina 出版年：2024
- Double emulsions encapsulating low-molecular oyster peptides (LOPs) have promising application prospects in pharmaceutical and functional food industries. Nevertheless, emulsion system usage in the enteral nutrition food...
- Improvement of the Thermal Hysteresis Activity of Tilapia Skin Collagen Peptides Through Enzymatic Supramolecular Assembly Approach
- SSRNOuyang, Jijin Han, Mei Majura, Julieth Joram Chen, Xiujuan Chen, Zhongqin Tan, Mingtang Gao, Jialong Zeng, Shaokui Cao, Wenhong 出版年：2023
- To improve the usefulness of aquatic collagen peptides as green antifreeze agents, enzymatic supramolecular assembly was used to improve the thermal hysteresis activity (THA) of tilapia skin collagen peptides. Compared t...
- 基于GC-MS鉴别活体太平洋牡蛎不同流通阶段气味特征变化
- 《食品科学》林恒宗 梁志源 秦小明 高加龙 范秀萍 黄艳平 常向阳 邓杰 吴炜俊 出版年：2023
- 为揭示活体牡蛎在商业流通各环节风味品质变化规律,优化活品运输管理,提升牡蛎存活质量,本研究模拟太平洋牡蛎产业流通实际,采用固相微萃取-气相色谱-质谱联用技术对活体太平洋牡蛎暂养净化、诱导休眠、无水保活流通中挥发性风味物质...
- 关键词：太平洋牡蛎 暂养净化 无水保活 气相色谱-质谱联用 挥发性风味物质 被引量：0
- The antifreeze activity and physicochemical properties of Litopenaeus vannamEI head autolysate
- International Journal of Food Science and TechnologyMajura, Julieth Joram Han, Mei Ouyang, Jijing Chen, Xiujuan Chen, Zhongqin Tan, Mingtang Gao, Jialong Lin, Haisheng Zheng, Huina Cao, Wenhong 出版年：2023
- Litopenaeus vannamEI heads were autolysed at a constant temperature of 50 °C, pH 7.0 for a maximum duration of 5 h, and the antifreeze activity and physicochemical properties of the head autolysates were determined. Ther...
