How ultrasonication treatment drives the interplay between lysinoalanine inhibition and conformational performances: A case study on alkali-extracted rice residue protein isolate.

Autor: Liu J; College of Tourism and Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, China., Wang Y; College of Food Science and Engineering, Yangzhou University, Yangzhou, China., Shi W; College of Tourism and Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, China.; College of Food Science and Engineering, Yangzhou University, Yangzhou, China., Meng X; College of Tourism and Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, China., Mintah BK; Department of Agro-Processing Technology and Food Bio-Sciences, CSIR College of Science and Technology (CCST), CSIR - Food Research Institute, Accra, Ghana., Dabbour M; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Benha, Egypt., Zhang Z; College of Tourism and Culinary Science, Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Yangzhou University, Yangzhou, China., He R; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China., Ma H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.

Publikováno v: Journal of food science [J Food Sci] 2024 Nov 06. Date of Electronic Publication: 2024 Nov 06.

Comparative analysis of the nutritional composition and volatile compounds in male and female adults, nymphs, and molts of Eupolyphaga sinensis Walker.

Autor: Huang Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China., Mintah BK; CSIR - Food Research Institute, Accra, Ghana.; Department of Agro-processing Technology and Food Bio-sciences, CSIR College of Science and Technology (CCST), Accra, Ghana., Dabbour M; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Moshtohor, Egypt., Liu S; Xinxing Tuyuan Specialized Cooperatives of Huangtang Town, Danyang, China., Guo T; School of Pharmacy, Henan University of Traditional Chinese Medicine, Zhengzhou, China., Xu H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China., Dai C; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China., Chen X; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China., Ma H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China., He R; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China.

Publikováno v: Journal of food science [J Food Sci] 2024 Oct; Vol. 89 (10), pp. 6378-6393. Date of Electronic Publication: 2024 Sep 08.

Application of fixed-frequency ultrasound in the cultivation of Saccharomyces cerevisiae for rice wine fermentation.

Autor: Hao J; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China., Xu H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China., Yan P; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China., Yang M; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China., Mintah BK; CSIR - Food Research Institute, Accra, Ghana., Dai C; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China., Zhang R; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China., Ma H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China., He R; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Aug 30; Vol. 104 (11), pp. 6417-6430. Date of Electronic Publication: 2024 Mar 29.

Changes in physicochemical, structural and functional properties, and lysinoalanine formation during the unfolding and refolding of pH-shifted black soldier fly larvae albumin.

Autor: Pan J; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., Xu H; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., Dabbour M; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt., Mintah BK; CSIR - Food Research Institute, P.O. Box M20, Accra, Ghana; Department of Agro-processing Technology and Food Bio-sciences, CSIR College of Science and Technology (CCST), Accra, Ghana., Huang L; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., Dai C; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., He R; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. Electronic address: heronghai1971@126.com., Ma H; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2024 Jun; Vol. 272 (Pt 1), pp. 132801. Date of Electronic Publication: 2024 May 31.

Hexagonal plate ultrasound pretreatment on the correlation between soy protein isolate structure and cholesterol-lowering activity of peptides, and protein's enzymolysis kinetics, thermodynamics.

Autor: Chen W; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., Yang F; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., Xu H; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., Pan J; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., Liu J; Shandong Yuwang Ecological Food Industry Co. Ltd., Yucheng 251200, China., Dabbour M; Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, P.O. Box 13736, Moshtohor, Qaluobia, Egypt., Mintah BK; CSIR - Food Research Institute, P.O. Box M20, Accra, Ghana; Department of Agro-processing Technology and Food Bio-sciences, CSIR College of Science and Technology (CCST), Accra, Ghana., Huang L; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., Dai C; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., Ma H; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China., He R; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, China. Electronic address: heronghai1971@126.com.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2024 Feb; Vol. 258 (Pt 1), pp. 128897. Date of Electronic Publication: 2023 Dec 21.