INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULESLiu, Xiaoli Zhang, Chaohua Liu, Shucheng Gao, Jialong Cui, Steve W. Xia, Wenshui 出版年：2020
The effect of fully deacetylated chitosan (FDCH) edible coating combined with kojic acid (KA) and clove essential oil (CEO) as natural preservatives was investigated on the shelf-life of white prawn shrimp (Litopenaeus v...
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...
The enzymatic modification of proteins using protein hydrolase preparations to prepare bioactive peptides has been widely used in the food industry. In this paper, the dynamic changes of four exogenous enzymes and reacti...
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 ...
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...
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...
Pigment-binding proteins play important roles in crustacean shell colour change. In this study, a red colour-related pigment-binding protein, designated LvPBP75, was purified from the shell of Litopenaeus vannamei. HPLC ...
This study used treatment time and treatment power as factors to evaluate the impact of atmospheric cold plasma technology (ACP) on endogenous enzyme characteristics and muscle protein properties in the golden pomfret (T...
Processing stages play critical role in the nutrition and flavor changes of marine products. This study investigated the nutrition and flavor profiles in noble scallop Chlamys nobilis adductor during boiling, rinsing, ba...
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...
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...
Oysters, favored as a delicious seafood by people worldwide, contain various nutritional components, especially proteins. In this work, the immunoregulatory peptides were isolated and purified from oyster enzymatic hydro...
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...
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...
Cold plasma (CP) is a non-thermal novel technology for the processing of heat-sensitive food products, but there is concern regarding its impact on food quality. Voltage is one of the most direct factors affecting the ba...
FRONTIERS IN NUTRITIONMajura, Julieth Joram Cao, Wenhong Chen, Zhongqin Htwe, Kyi Kyi Li, Wan Du, Ran Zhang, Pei Zheng, Huina Gao, Jialong 出版年：2022
The ability of bioactive peptides to exert biological functions has mainly contributed to their exploitation. The exploitation and utilization of these peptides have grown tremendously over the past two decades. Food-der...
To investigate the effect of steam processing on the form, structure and biological properties of selenopolysaccharides in the Chlamys nobilis. The results showed that the raw (SS-3) and steamed (SZ-3) groups had the hig...
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...
Oysters are nutritious and tasty but difficult to store. Drying can extend the storage period of oysters and give them a unique flavor. In this study, the effects of four drying procedures, namely, vacuum freeze drying (...
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