Article
Food Science & Technology
Geran Xia, Ru Jia, Jingjing Tong, Xinxin Zhang, Shutong Zhang, Huamao Wei, Wenge Yang
Summary: In this study, the cryoprotective effects of carrageenan on minced shrimp gel during frozen storage were investigated. The results showed that carrageenan significantly improved the texture properties and rheological properties of the gel, as well as prevented protein oxidation. Carrageenan also maintained the stability of the gel system by increasing the alpha-helix contents. Additionally, carrageenan promoted cross-linking and aggregation in the gel. Overall, carrageenan could be an effective substitute for commercial cryoprotectant in the development of pre-prepared minced shrimp products.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Kaifeng Zhao, Ziyang Jia, Lili Hou, Heng Yang, Shensheng Xiao, Wenping Ding, Yuting Zhang, Xuedong Wang, Yang Fu, Yan Wu
Summary: The impacts of low temperature-induced structural variations and modified starch-induced physicochemical changes on the qualities of frozen raw noodles (FRNs) were investigated. It was found that addition of modified starch was an effective method to delay the loss of FRNs qualities during storage. The addition of hydroxypropyl starch (HPS) or hydroxypropyl distarch phosphate (HPDSP) improved the cooking and textural characteristics of FRNs, and also changed the color and lustre of FRNs to consumer preference. Furthermore, the addition of HPS or HPDSP reduced the freezable water content of FRNs during storage and improved their microstructure.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Noman Walayat, Minghua Yi, Xinping Wang, Ibrahim Khalifa, Asad Nawaz, Chuan Li, Rana Muhammad Aadil, Sezai Ercisli, Riaz Ullah, Jose M. Lorenzo, Wei Tang, Jianhua Liu
Summary: The cryoprotective effect of konjac oligosaccharide (KOG) on frozen silver carp protein was analyzed. Molecular dynamic simulation (MD) was used to study the interaction between KOG and myosin. The results demonstrated that KOG could stabilize the Ca2+-ATPase and gel strength of the protein. This finding has important implications for the industrial application of KOG as an effective cryoprotectant.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Luisa Helena Ellery Mourao, Francisco Rogenio da Silva Mendes, Felipe Domingos de Sousa, Ana Cristina de Oliveira Monteiro Moreira, Stella Regina Arcanjo Medeiros, Maria do Socorro Rocha Bastos, Gilberto Dantas Saraiva, Alexandre Magno Rodrigues Teixeira, Renato de Azevedo Moreira
Summary: The use of hydrocolloids has increased due to their important role in food products. In this study, the effect of plant hemicelluloses on frozen French bread dough stability was analyzed. The hemicelluloses showed better stability for water activity over time and reduced damage caused by cold storage. They also improved moisture retention and texture parameters of the dough over its shelf life. These findings suggest that Caesalpinia pulcherrima and Tamarindus indica could be unconventional sources of hydrocolloids for the bakery industry.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2023)
Article
Chemistry, Applied
Zhengyi Li, Qi Wang, Shuting Li, Yu Chang, Xuan Zheng, Hui Cao, Yafeng Zheng
Summary: This study investigated the cryoprotective effects of bamboo shoot nanocrystalline cellulose (NCC) on Nemipterus virgatus surimi. They found that the addition of NCC can delay the decrease in protein content and activity, protect protein structure, and improve gel strength and microstructure of the surimi.
Article
Food Science & Technology
Xiaoqian Huang, Naijuan Wang, Mingfu Yu, Siwen Wei, Dan Xu, Yamei Jin, Xueming Xu, Fengfeng Wu
Summary: The impact of different concentrations of GOX on the processing characteristics and protein structure of corn doughs was studied. The doughs were frozen for different periods, and the quality of their products, such as corn tortillas, was assessed. The results showed that GOX attenuated the adverse effects of ice crystals, improved the dough's viscoelasticity and low-temperature stability, enhanced water-holding capacity and limited water mobility, and re-established the dough's secondary structure. Furthermore, GOX improved the texture and delayed the staling rate of corn tortillas prepared with fresh and frozen corn dough. The optimal improvement effect was observed with 100 mg kg(-1) of GOX.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Han Lu, Yunhong Liang, Longteng Zhang, Jing Shi
Summary: This study investigated the effects of protein oxidation and denaturation on the texture and moisture loss of bighead carp during frozen storage at temperatures ranging from -12 to -28 degrees Celsius. The PLSR model outperformed other models in predicting the relationship between protein oxidation and denaturation and texture. The PR model emerged as a promising tool for predicting the relationship between protein oxidation and denaturation and moisture loss.
JOURNAL OF FOOD SCIENCE
(2021)
Review
Food Science & Technology
Mohammed Obadi, Jiyao Zhang, Yanan Shi, Bin Xu
Summary: This paper summarizes the impact of raw materials, additives, and production processes on the quality of frozen cooked noodles (FCNs), highlighting how the noodle manufacturing process significantly affects FCN quality. Ice crystal formation in the internal structure of FCNs during frozen storage is identified as an important factor influencing noodle quality. Additives play a crucial role in reducing the freezable water content of noodles during frozen storage.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Samuel Akomea-Frempong, Jennifer J. Perry, Denise I. Skonberg
Summary: Global demand for seaweed is increasing, leading to rapid growth in the seaweed industry. Establishing and optimizing post-harvest food processing practices, such as blanching and freezing, are essential to extend the shelf life of fresh seaweed products. Results from this study show that blanching method, temperature, and time significantly impact the quality of seaweed, with vacuum packaged blanching leading to higher moisture content, phenolic compounds, and antioxidant activity.
JOURNAL OF APPLIED PHYCOLOGY
(2022)
Article
Food Science & Technology
Guangfeng Zhang, Lin Lin, Xiaomin Zheng, Jia Yang, Zhiqiang Ma, Xianggui Chen, Lijun Wang, YuKun Huang, Chisong Zhang, Xiao Yang, Juan Dai
Summary: This study compared the changes in quality, moisture, protein, and flavor of beef after different durations of frozen storage. The results showed that frozen storage significantly affected the color, water distribution, protein binding, and flavor of beef.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Bowen Yan, Wenlu Bai, Yuan Tao, Weijian Ye, Wenhai Zhang, Nana Zhang, Jianlian Huang, Wei Chen, Daming Fan
Summary: Hairtail (Trichiurus lepturus) muscle proteins are vulnerable to oxidative denaturation during frozen storage. This study examined the changes in quality of these proteins using physicochemical analysis and proteomics at temperatures of -7°C or -23°C. The results showed that the space between myofibers increased and parts of myofibers degraded as storage time extended. The decrease in freshness of hairtails with storage time was indicated by an increase in K value and TVB-N value.
Article
Chemistry, Applied
Ruhui Xia, Meixia Fu, Zhenjiong Wang, Weiwei Cheng, Di Wu, Xiaozhi Tang, Peiqiang Yang
Summary: The effects of frozen storage on the quality of frozen whole buckwheat extruded noodles (FWBEN) were investigated. The water content decreased and the reheating time, water absorption, and dry consumption rate increased with prolonged storage. Cooking loss and hardness showed initially increases, then decreases. Microstructure results revealed damaged starch gel structure and non-uniform porous structure with cracks after longer storage. The relative crystallinity increased gradually and freezable water content decreased. These findings indicate that FWBEN quality is affected by starch retrogradation and ice recrystallization. Overall, FWBEN quality remains relatively stable during 180 days of frozen storage at -18 C-?.
Article
Food Science & Technology
Xiangwei Zhu, Minglang Zhu, Diheng He, Xueyin Li, Liu Shi, Lan Wang, Jianteng Xu, Yi Zheng, Tao Yin
Summary: CMCO exhibited a cryoprotective effect on frozen surimi by inhibiting protein denaturation and improving gel properties. High-DS-CMCO showed better cryoprotective effects and resulted in competitive gelling properties and sensory acceptability compared to a commercial cryoprotectant. This study provides insights into the use of ampholytic oligosaccharides as food cryoprotectants.
Article
Chemistry, Applied
Song Gao, Yueyue Liu, Zixin Fu, Huijuan Zhang, Longteng Zhang, Bo Li, Yuqing Tan, Hui Hong, Yongkang Luo
Summary: This study aimed to investigate the relationship between quality traits and myofibrillar proteins (MPs) alteration during frozen storage of salted fish. Protein denaturation and oxidation occurred in frozen fillets, with denaturation happening first. During the initial phase of storage (0-12 weeks), changes in protein structure were closely related to water-holding capacity (WHC) and texture properties. MPs oxidation (sulfhydryl loss, carbonyl, and Schiff base formation) dominated the later stage of frozen storage (12-24 weeks) and were associated with changes in pH, color, WHC, and texture properties. Brining at 0.5 M improved WHC with fewer undesirable changes in MPs and quality traits compared to other concentrations. A recommended storage time of 12 weeks was suggested for salted frozen fish, providing valuable insights for fish preservation in the aquatic industry.
Article
Agronomy
Gobinda Saha, Amit Baran Sharangi, Tarun Kumar Upadhyay, Lamya Ahmed Al-Keridis, Nawaf Alshammari, Nadiyah M. Alabdallah, Mohd Saeed
Summary: This study compared three different drying methods for turmeric and found that sun drying produced a higher quality powdered product with higher curcumin content despite longer drying time. The different drying methods also had varying effects on the physical and quality parameters of turmeric.
Article
Energy & Fuels
Yuhao Zhang, Hongling Ma, Xilin Shi, Hongwu Yin, Shengnan Zhang
Summary: This study focuses on the structure of China's salt mines and the design of horizontal salt cavern gas storage (HSCGS). By establishing a Yield-Dilatancy-Failure (YDF) model, the minimum pressure and casing shoe position have been determined, providing reference for the design of HSCGS.
ENERGY SOURCES PART A-RECOVERY UTILIZATION AND ENVIRONMENTAL EFFECTS
(2023)
Review
Food Science & Technology
Xiaoxue Zhu, Xin-Huai Zhao, Qiang Zhang, Na Zhang, Olugbenga P. Soladoye, Rotimi E. Aluko, Yuhao Zhang, Yu Fu
Summary: This article reviews the latest research progress on the relationship between celiac disease (CD) and gluten. It emphasizes the structure and function of gluten peptides related to CD, gluten detection methods, the effects of processing on gluten, and gluten-free diets. The limitations in current CD research are also discussed. This study facilitates a comprehensive understanding of CD and gluten, providing a theoretical reference for future research.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Xilong Wang, Bei Le, Na Zhang, Kathrine H. Bak, Yuhao Zhang, Yu Fu
Summary: Collagen peptides from fish have excellent bioactive and functional properties, making them important functional ingredients in the food industry. However, the off-flavour in fish collagen peptides limits their application. Therefore, researching the removal of off-flavour compounds from fish collagen peptides is of great importance.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Computer Science, Information Systems
Yuhao Zhang, Guangchun Zheng, Hui Yan
Summary: This study explores the interplay between social networks and older adults' use of information and communication technology (ICT) to bridge the age-related digital divide. Different types of social networks significantly influence older adults' ICT use, with stable and long-term supportive social networks playing a crucial role. Technical help facilitates the building and reinforcing of such social networks. This study has strong implications for policymakers to foster the digital inclusion of older people through supportive social networks.
JOURNAL OF THE ASSOCIATION FOR INFORMATION SCIENCE AND TECHNOLOGY
(2023)
Article
Engineering, Chemical
Xiaopan Sheng, Lan Yang, Yi Sun, Xin Feng, Fuhuan Yuan, Yuhao Zhang, Hankun Zhu
Summary: Native potato flour is a promising food source and multi-stage drying is a potential method for potato drying. This study evaluated the chemical and functional properties of native potato flour dried using multi-stage drying methods. The results showed that high-temperature high-humidity treatment enhanced digestible starch content and Maillard reaction, but prolonged decelerate drying stage had negative effects on antioxidant activity and proteins. Therefore, reducing the duration of the second stage and considering radiofrequency assisted method may be a better solution.
Article
Virology
Lei He, Jiaying Zhong, Guichang Li, Zhengfang Lin, Peijing Zhao, Chuhua Yang, Hairong Wang, Yuhao Zhang, Xiaoyun Yang, Zhongfang Wang
Summary: This study established an efficient and stable system using Newcastle disease virus (NDV) as a vector to generate vaccines against SARS-CoV-2 in animals. The results showed that intramuscular immunization with rNDV-S induced the highest level of binding and neutralizing antibodies, as well as a strong S-specific T-cell response in mice. Intranasal immunization with rNDV-S1 mainly elicited a robust T-cell response. Overall, the NDV-vectored vaccine candidates were able to induce profound humoral and cellular immunity.
JOURNAL OF MEDICAL VIROLOGY
(2023)
Article
Chemistry, Physical
Mengting Jin, Yanhao Wang, Mengyue Gu, Xuewen Zhao, Rongzheng Zhao, Yuhao Zhang, Yonghong Cheng, Jinying Zhang
Summary: The control of crystal growth is important but challenging for multi-disciplinary research. Recent studies have shown that the unique structure and anisotropy of the layered violet phosphorus can bring additional performance advantages, and its growth along the c-axis can be controlled with the assistance of tin, allowing for tunable length. It has also been demonstrated that needle-shaped violet phosphorus, with its special crystallographic orientation, significantly enhances the photocatalytic degradation of methyl orange pollutants under visible light conditions.
Review
Physics, Applied
Ruizhe Zhang, Yuhao Zhang
Summary: This paper investigates avalanche and non-avalanche breakdown mechanisms in wide bandgap and ultra-wide bandgap devices and comparatively introduces various breakdown voltage characterization methods. Additionally, it discusses the device physics behind time- and frequency-dependent breakdown voltage and enabling device structures for avalanche breakdown, while identifying research gaps for understanding breakdown in wide bandgap and ultra-wide bandgap power devices.
JAPANESE JOURNAL OF APPLIED PHYSICS
(2023)
Review
Physics, Applied
Yuan Qin, Zhengpeng Wang, Kohei Sasaki, Jiandong Ye, Yuhao Zhang
Summary: Benefitted from progress on the large-diameter Ga2O3 wafers and processing techniques, Ga2O3 power device technology has rapidly advanced for power electronics applications. Reports on large-area Ga2O3 power devices have emerged globally, going beyond device demonstration to packaging, testing, and evaluation. Ga2O3 is the only wide bandgap semiconductor reaching these milestones for power device development. This paper provides a timely review on ampere-class Ga2O3 power devices, covering their electrical performance, switching characteristics, packaging and thermal management, and ruggedness and reliability.
JAPANESE JOURNAL OF APPLIED PHYSICS
(2023)
Review
Physics, Applied
Yuan Qin, Benjamin Albano, Joseph Spencer, James Spencer Lundh, Boyan Wang, Cyril Buttay, Marko Tadjer, Christina DiMarino, Yuhao Zhang
Summary: Power semiconductor devices based on wide-bandgap and ultra-wide bandgap semiconductors have advantages in smaller size, lower losses, and higher frequencies compared to silicon devices, enabling higher system efficiency. Efficient heat dissipation is a challenge for these devices, requiring thermal management at both device and packaging levels. This paper provides a review of thermal management of wide-bandgap and ultra-wide bandgap power devices, with a focus on packaged devices. It highlights the need for device-package electrothermal co-design and high-temperature packaging technologies for the successful implementation of these devices.
JOURNAL OF PHYSICS D-APPLIED PHYSICS
(2023)
Article
Biochemistry & Molecular Biology
Yuexia Wang, Yi Yi, Shengli Pan, Yuhao Zhang, Jun Fu, Xiaolin Wu, Xianju Qin
Summary: This study investigates the expression and function of ANGPTL3 in colorectal cancer (CRC). ANGPTL3 is found to be upregulated in CRC tissues and its high expression is associated with poor patient survival. Knockdown of ANGPTL3 inhibits CRC cell proliferation and migration, while overexpression of ANGPTL3 has the opposite effect. Additionally, ANGPTL3 downregulation suppresses tumor growth and liver metastasis in mice. These findings suggest that ANGPTL3 promotes CRC progression and may be a potential therapeutic target.
MOLECULAR CARCINOGENESIS
(2023)
Article
Food Science & Technology
Yuting Zheng, Yujie Wang, Meiling Dan, Yanping Li, Guohua Zhao, Damao Wang
Summary: This study successfully cloned and expressed the PL6 alginate lyase gene alyrm1 from Rubrivirga marina. The recombinant AlyRm1 showed good activity and stability at 30 degrees C and pH 10.0, and it could preferentially degrade into AOSs with DP 2-5 and monosaccharides, suggesting its potential applications.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Mathematics, Applied
Yuhao Zhang, Haiyun Dong, Kun Wang
Summary: In this paper, we propose an unconditionally stable and decoupled identical-relation-preserving scheme for solving the incompressible Navier-Stokes equations with variable density. By introducing scalar auxiliary variables and converting the equations into an equivalent form, we construct a linear decoupled finite element scheme. The scheme is proven to preserve the mass, momentum, and energy identical relations and is efficient in numerical implementation. Numerical examples are provided to verify the correctness and efficiency of the proposed scheme, including an extension to a coupled nonlinear model with temperature.
COMPUTERS & MATHEMATICS WITH APPLICATIONS
(2023)
Article
Engineering, Electrical & Electronic
Congyue Zhang, Xiaobo Dou, Xiangjun Quan, Qinran Hu, Zaijun Wu, Yongqing Lv
Summary: In island microgrids, the integration of inverter-interfaced distributed generators (DGs) degrades the dynamic performance of the control system, causing unacceptable overshoots and fluctuations. This paper proposes a distributed control method for island microgrids that achieves rapid convergence and suppresses overshoot efficiently. By introducing an auxiliary dynamic reshaping function, the proposed method allows independent and flexible configurations of the control system to meet the actual requirements of microgrids. Additionally, the method considers different delays between DGs and establishes a nonlinear programming problem to calculate the allowable delays.
IEEE TRANSACTIONS ON SMART GRID
(2023)
Article
Computer Science, Information Systems
Andrew Lappalainen, Yuhao Zhang, Catherine Rosenberg
Summary: We study the planning of a rural 5G multi-user massive MIMO fixed wireless access system to offer fixed broadband service to homes. We propose a static grouping strategy and use block diagonalization to determine the user limit. We analyze the impact of group size and various system parameters on the user limit.
IEEE TRANSACTIONS ON NETWORK AND SERVICE MANAGEMENT
(2023)