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- Changes in the myosin secondary structure and shrimp surimi gel strength induced by dense phase carbon dioxide
- FOOD CHEMISTRYGuo, Minghui Liu, Shucheng Ismail, Marliya Farid, Mohammed M. Ji, Hongwu Mao, Weijie Gao, Jing Li, Chengyong 出版年：2017
- Dense phase carbon dioxide (DPCD) could induce protEIn conformation changes. Myosin and shrimp surimi from Litopenaeus vannamEI were treated with DPCD at 5-25 MPa and 40-60 degrees C for 20 min. Myosin secondary structur...
- Autolysis of shrimp head by gradual temperature and nutritional quality of the resulting hydrolysate
- LWT-FOOD SCIENCE AND TECHNOLOGYCao, Wenhong Zhang, Chaohua Hong, Pengzhi Ji, Hongwu Hao, Jiming Zhang, Jing 出版年：2009
- Autolysis method was investigated for protEIn recovery from shrimp head (SH) of white shrimp (Penaeus vannamEI). Autolysis of SH by several temperature conditions (40 degrees C, 50 degrees C, 60 degrees C and gradual tem...
- Insight into the correlations among rheological behaviour, protEIn molecular structure and 3D printability during the processing of surimi from golden pompano (Trachinotus ovatus)
- FOOD CHEMISTRYLiu, Yang Sun, Qinxiu Wei, Shuai Xia, Qiuyu Pan, Yanmo Ji, Hongwu Deng, Chujin Hao, Jiming Liu, Shucheng 出版年：2022
- To investigate the 3D printability of surimi from golden pompano, the rheological properties, protEIn molecular structure, and 3D printability of food inks from every step of surimi processing were measured, and thEIr co...
- Effects of magnetic field-assisted immersion freezing at different magnetic field intensities on the muscle quality of golden pompano (Trachinotus ovatus)
- FOOD CHEMISTRYZhou, Jieqian Dong, Xiuping Kong, Baohua Sun, Qinxiu Ji, Hongwu Liu, Shucheng 出版年：2023
- This study evaluated the effects of magnetic field-assisted immersion freezing (MIF) with different magnetic field intensities (0, 20, 40, 60, and 80 mT) on the freezing curves, ice crystal area, microstructure, and phys...
- 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
- SDE/GC-MS测定南美白对虾的挥发性香气成分
- 《现代食品科技》麦雅彦 杨锡洪 连鑫 吉宏武 刘书成 毛伟杰 解万翠 出版年：2014
- 基于感官品评与仪器分析相结合,优化并采用同时蒸馏萃取/气相色谱-质谱联用(SDE/GC-MS)方法对南美白对虾挥发性香气成分进行了分析,对特征性香气组分进行鉴定,并对其挥发性香气成分指纹图谱进行了初步探讨。GC-MS分析...
- 关键词：南美白对虾 香气成分 同时蒸馏萃取(SDE) 气相色谱—质谱联用(GC-MS) 指纹图谱 被引量：42
- Enhanced extraction of astaxanthin using aqueous biphasic systems composed of ionic liquids and potassium phosphate
- FOOD CHEMISTRYGao, Jing Fang, Chunli Lin, Yongzi Nie, Fanghong Ji, Hongwu Liu, Shucheng 出版年：2020
- Shrimp waste containing a substantial amount of valuable nutrients presents a challenge for food industry. In this work, extraction of astaxanthin from shrimp waste via aqueous biphasic systems (ABS) composed of ionic li...
- 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
- Extraction of fish oil from fish heads using ultra-high pressure pre-treatment prior to enzymatic hydrolysis
- INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIESZhang, Yuanchao Sun, Qinxiu Liu, Shucheng Wei, Shuai Xia, Qiuyu Ji, Hongwu Deng, Chujin Hao, Jiming 出版年：2021
- Extraction of fish oil from fish byproducts not only increases the utilization rate of fish resources but also reduces environmental pollution. Extraction methods affect the recovery and quality of fish oil. In this stud...
- Mussel-inspired synthesis of polydopamine-functionalized calcium carbonate as reusable adsorbents for heavy metal ions
- RSC ADVANCESLi, Chengyong Qian, Zhong-Ji Zhou, Chunxia Su, Weiming Hong, Pengzhi Liu, Shucheng He, Lei Chena, Zhimeng Ji, Hongwu 出版年：2014
- A new high-efficiency adsorbent (PDA-CaCO3) is fabricated via simple thermal calcination of ostracean shells and chemicalmodification with dopamine. The adsorption capacity for Pb(II) and Cd(II) was 336.32 and 175.48 mg ...
- Quality and volatile compound analysis of shrimp heads during different temperature storage
- FOOD CHEMISTRY-XLiu, Zhenyang Liu, Qiumei Wei, Shuai Sun, Qinxiu Xia, Qiuyu Zhang, Di Shi, Wenzheng Ji, Hongwu Liu, Shucheng 出版年：2021
- This study aimed to investigate volatile compounds and quality traits of shrimp heads stored at 20 degrees C, 4 degrees C, -3 degrees C, and -18 degrees C. With increased storage time, sensory scores gradually decreased,...
- Improvement of solubility, stability and antioxidant activity of carotenoids using deep eutectic solvent-based microemulsions
- COLLOIDS AND SURFACES B-BIOINTERFACESLi, Yan Hu, Kun Huang, Chao Hu, Yong Ji, Hongwu Liu, Shucheng Gao, Jing 出版年：2022
- Natural carotenoids have been widely used as colorants and antioxidants in process of food, medicine, and cosmetic. However, the carotenoids have low bioactivity in vivo due to poor water-solubility. To enhance the solub...
- 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...
- Evaluation of Flavor Improvement in Antarctic Krill Defluoridated Hydrolysate by Maillard Reaction Using Sensory Analysis, E-nose, and GC-MS
- JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGYZhang, Di Ji, Wei Peng, Yuanhuai Ji, Hongwu Gao, Jing 出版年：2020
- Antarctic krill is a high-quality animal protEIn resource, but the presence of fluorine limits its development. Antarctic krill defluoridated hydrolysate products (DHPs) generally have a bitter taste that is unacceptable...
- A novel biomimetic logic gate for sensitive and selective detection of Pb(II) base on porous alumina nanochannels
- ELECTROCHEMISTRY COMMUNICATIONSChen, Zhi-Meng Shen, Guo-Zhu Li, Yi-Ping Zhang, Peng Ji, Hong-Wu Liu, Shu-Cheng Li, Cheng-Yong Qian, Zhong-Ji 出版年：2015
- A novel biomimetic logic gate sensor for Pb2+ is established using porous alumina membrane nanochannels modified with morpholino and DNA. It is based on electrochemical detection, and the current response from the diffus...
- Molecular dynamics simulation of the interaction between dense-phase carbon dioxide and the myosin heavy chain
- JOURNAL OF CO2 UTILIZATIONLiu, Shucheng Liu, Yuan Luo, Shuai Dong, Andi Liu, Mengna Ji, Hongwu Gao, Jing Hao, Jiming 出版年：2017
- Dense-phase carbon dioxide (DPCD) can induce myosin denaturation and aggregation and result in the formation of a gel. To explore the mechanism that DPCD induce myosin the formation of gels, molecular dynamics simulation...
- LCST-Type Phase Behavior of Aqueous Biphasic Systems Composed of Phosphonium-Based Ionic Liquids and Potassium Phosphate
- JOURNAL OF CHEMICAL AND ENGINEERING DATAGao, Jing Guo, Jieyi Nie, Fanghong Ji, Hongwu Liu, Shucheng 出版年：2017
- Although aqueous biphasic systems (ABS) composed of phosphonium-based ionic liquids (ILs) have demonstrated superior performance as viable media for biocompatible extraction processes, the formation of ABS with tetrabuty...
- Vacuum frying of breaded shrimps
- LWT-FOOD SCIENCE AND TECHNOLOGYPan, Guangkun Ji, Hongwu Liu, Shucheng He, Xiaoqing 出版年：2015
- Vacuum frying (VF) was tested as an alternative technique to produce high-quality fried food. This study investigated the effects of oil temperature on the moisture loss, oil uptake, texture, color, and acrylamide conten...
- 罗非鱼片的超临界CO_2干燥动力学及模型
- 《农业工程学报》刘书成 张常松 张良 吉宏武 章超桦 洪鹏志 邓楚津 出版年：2012
- 超临界CO2干燥是一种新型的干燥技术。为掌握罗非鱼片的超临界CO2干燥特性,该文研究了温度、压力和CO2流量对罗非鱼片的超临界CO2干燥动力学的影响规律,拟合了干燥曲线方程。结果表明:温度(35～55℃)对超临界CO2干...
- 关键词：干燥 动力学 模型 罗非鱼片 超临界二氧化碳 被引量：19
- 全缘马尾藻褐藻多酚的抗氧化和抗肿瘤细胞增殖作用研究
- 《现代食品科技》卢虹玉 刘义 吉宏武 邵海艳 出版年：2013
- 检测全缘马尾藻褐藻多酚提取物（IPTs）的抗氧化和抗肿瘤细胞增殖作用。通过萃取和超滤获得4种IPTs提取物-IPTa1、IPTa2、IPTe1和IPTe2，总酚含量分别为1．16、0．6、0．25和0．34mg没食子酸（...
- 关键词：全缘马尾藻 褐藻多酚 总抗氧化能力 抗增殖 被引量：17
- 高密度CO_2诱导制备虾糜凝胶的特性
- 《农业工程学报》屈小娟 刘书成 吉宏武 张良 黄万有 毛伟杰 解万翠 出版年：2012
- 为了探索高密度CO2诱导制备蛋白凝胶的可行性,以南美白对虾虾糜为材料,以常压热诱导凝胶为对照,研究压力5～30MPa、时间10～50min、温度50～70℃等因素对虾糜凝胶特性以及基本营养成分的影响。结果表明,高密度CO...
- 关键词：凝胶 制备 二氧化碳 高密度CO2 南美白对虾 虾糜 被引量：17
- 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...
- Anserine beneficial effects in hyperuricemic rats by inhibiting XOD, regulating uric acid transporter and repairing hepatorenal injury
- FOOD & FUNCTIONChen, Ming Ji, Hongwu Song, Wenkui Zhang, Di Su, Weiming Liu, Shucheng 出版年：2022
- This study aims to investigate the anti-hyperuricemia effect and mechanism of anserine in hyperuricemic rats. Hyperuricemic rats were induced with a combination of 750 mg per kg bw d potassium oxazinate (PO) and 200 mg p...
- A GRAPHENE/ENZYME-BASED ELECTROCHEMICAL SENSOR FOR SENSITIVE DETECTION OF ORGANOPHOSPHORUS PESTICIDES
- SURFACE REVIEW AND LETTERSZhou, Nong Li, Chengyong Mo, Rijian Zhang, Peng He, Lei Nie, Fanghong Su, Weiming Liu, Shucheng Gao, Jing Shao, Haiyan Qian, Zhong-Ji Ji, Hongwu 出版年：2016
- A sensitive and fast sensor for quantitative detection of organophosphorus pesticides (OPs) is obtained using acetylcholinesterase (AChE) biosensor based on graphene oxide (GO)-chitosan (CS) composite film. This new bios...
- 凡纳滨对虾PPO的组织分布和活性与其贮藏过程中黑变的关系
- 《现代食品科技》黄万有 吉宏武 刘书成 郝记明 毛伟杰 解万翠 陈亚励 出版年：2014
- 研究了凡纳滨对虾多酚氧化酶（PolyphenolOxidase，PPO）在其组织中的分布和活性、PPO的最适pH值和稳定性，分析了不同包装方式（真空包装与非真空包装）和不同贮藏温度（．18℃、4℃、25℃）对虾黑变和PP...
- 关键词：多酚氧化酶 组织分布 包装方式 贮藏温度 黑变 被引量：10
- 中国传统虾酱中产香酵母的分离鉴定及其耐盐性分析
- 《现代食品科技》连鑫 杨锡洪 解万翠 杨亚东 吴帅 吉宏武 刘书成 毛伟杰 出版年：2014
- 虾酱是中国传统发酵水产调味品,营养丰富,并具有独特的风味。传统生产工艺周期长,产品盐度高,工艺不稳定,且存在安全性问题。为了实现传统食品的产业化需求,筛选可用于虾酱发酵的产香酵母,以提高虾酱的香气品质。本文以中国传统虾酱...
- 关键词：中国传统虾酱 酵母 分离 鉴定 被引量：10
- 高密度CO_2在肉制品和水产品加工中的应用
- 《现代食品科技》陈亚励 屈小娟 郭明慧 刘书成 吉宏武 郝记明 出版年：2014
- 高密度CO2是一种新型的非热食品加工技术,具有加工条件温和、对热敏物质破坏小、能有效保持食品营养、风味和新鲜度等许多优点。近年来,高密度CO2在食品加工领域的应用研究越来越多,但目前研究主要集中在液体食品的杀菌效果和动力...
- 关键词：高密度CO2 杀菌 肌肉品质 蛋白质 被引量：9
- 低值虾发酵制备传统虾酱风味的综合分析与比较
- 《食品科学》吴帅 杨锡洪 解万翠 吉宏武 刘书成 出版年：2016
- 为研究虾酱的工艺、营养及风味特色,探讨中国传统发酵调味料的产业化。以低值虾为原料,模拟传统虾酱工艺,在恒温40℃条件下自然发酵42 d。然后与市售产品(S1、S2)相对照,检测了产品发酵过程中的游离氨基酸、固相微萃取-气...
- 关键词：虾酱 风味 氨基酸 固相微萃取-气相色谱-质谱 电子鼻 被引量：8
- 高密度CO_2对虾优势腐败菌的杀菌效果及机理
- 《农业工程学报》刘书成 张良 吉宏武 屈小娟 章超桦 郝记明 出版年：2013
- 为了探讨高密度CO2(dense phase carbon dioxide,DPCD)对水产品腐败菌的杀菌效果和机制,以一株凡纳滨对虾优势腐败菌(Chryseobacterium sp.LV1)为研究对象,研究了DPCD...
- 关键词：物理性质 化学性质 菌 高密度CO2 杀菌效果 腐败菌 被引量：8
- 马氏珠母贝肌肉提取蛋白热变性动力学
- 《农业工程学报》郑惠娜 章超桦 秦小明 吉宏武 黄锦华 出版年：2013
- 为进一步了解水产蛋白的受热影响规律,更好利用它们的机能特性,该文研究热处理过程中马氏珠母贝肌肉提取蛋白(水溶性蛋白和盐溶性蛋白)的变性动力学,水溶性蛋白和盐溶性蛋白可分别用反应级数为1.1和1.3的方程较好地描述。研究结...
- 关键词：动力学 蛋白 热效应 马氏珠母贝 水溶性蛋白 盐溶性蛋白 被引量：8
