Article
Biochemistry & Molecular Biology
Huiyun Zhang, Xinling Li, Shuoshuo Sun, Yuantu Wang, Ziyan Li, Huaibin Kang, Xinyan Peng
Summary: The effect of carboxymethyl chitosan (CMCH) on the oxidation stability and gel properties of myofibrillar protein (MP) from frozen pork patties was investigated. CMCH effectively inhibited the denaturation of MP induced by freezing, improving the protein solubility and reducing carbonyl content, loss of sulfhydryl groups, and surface hydrophobicity. Additionally, CMCH enhanced water mobility, reduced water loss, and improved the whiteness, strength, and water-holding capacity of MP gels. It also stabilized the micro-structure of the gel and maintained its relative integrity.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Bo Wang, Fangfei Li, Nan Pan, Baohua Kong, Xiufang Xia
Summary: The study showed that ice structuring protein (ISP) significantly inhibits the quality deterioration of quick-frozen pork patties subjected to multiple freeze-thaw cycles, including improvements in hardness and springiness, reduction in thawing loss, inhibition of moisture migration, and protection of microstructure. Additionally, ISP also helps in lowering levels of harmful substances in the patties, indicating its potential benefits in meat products.
Article
Biochemistry & Molecular Biology
Fangfei Li, Xin Du, Yanming Ren, Baohua Kong, Bo Wang, Xiufang Xia, Yihong Bao
Summary: This study explored the cryoprotective effect of ice structuring protein (ISP) on myofibrillar protein (MP) in frozen pork patties, revealing that ISP improved the aggregation behavior and structural stability of MP. Addition of ISP resulted in a more stable MP aggregation system with uniform particle size distribution and higher zeta potential. ISP treated patties showed decreased surface roughness and carbonyl content of MP, increased free amino content, and improved secondary and tertiary structure stability. Overall, ISP has the potential to enhance MP aggregation and structural stability during frozen storage.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Jiao Li, Zechuan Dai, Zhaohui Chen, Yanan Hao, Sai Wang, Xiangzhao Mao
Summary: This study utilized high-intensity ultrasound treatment to improve the protein structure and functionality of frozen shrimp. The results showed that ultrasound treatment could change the protein's secondary structure, leading to improved functionality. It also enhanced the gel properties and emulsifying ability of the protein.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Yao-Yao Wang, Jing-Kun Yan, Yanhua Ding, Muhammad Tayyab Rashid, Haile Ma
Summary: The effects of sweep frequency ultrasound thawing (SFUT) on the myofibrillar protein (MP) gel from small yellow croaker were evaluated, showing improvements in water holding capacity, strength, elasticity, and color compared to fixed frequency ultrasound thawing (FFUT) and flow water thawing (FWT) groups.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Food Science & Technology
Seonmin Lee, Kyung Jo, Hyun Gyung Jeong, Yun-Sang Choi, Hyunjin Kyoung, Samooel Jung
Summary: Freezing meat can cause denaturation of proteins, affecting the overall quality of the product. Cold denaturation and protein oxidation occur at typical freezing temperatures. To maintain the quality of meat products, it is important to choose an appropriate freezing temperature and avoid temperature fluctuations.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Ji Luo, Weimin Xu, Qiang Liu, Ye Zou, Daoying Wang, Jianhao Zhang
Summary: The study found that DBD-CP can reduce redness and pH in meat, accelerate MP oxidation, improve meat tenderness, and enhance emulsifying properties of MP. However, high voltage treatment may cause damage to sarcomere, so caution is advised.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Acoustics
Zeyu Wu, Wanru Ma, Zhaojun Xian, Qingsong Liu, Ailing Hui, Wencheng Zhang
Summary: The study found that ultrasound-assisted immersion freezing treatment can improve freezing time, quality, and microstructure of ground pork, increase water holding capacity, and reduce damage to muscle tissue.
ULTRASONICS SONOCHEMISTRY
(2021)
Article
Food Science & Technology
Nan Pan, Chunhui Dong, Xin Du, Baohua Kong, Jinyan Sun, Xiufang Xia
Summary: The study evaluated the quality changes of quick-frozen patties with different fat contents and freeze-thaw cycles, showing that repeated freeze-thaw cycles accelerated the deterioration of patty quality and rendered them unacceptable after 3 cycles.
Article
Chemistry, Applied
Mingming Zhu, Huijie Li, Yi Xing, Changming Ma, Zeyu Peng, Lingxia Jiao, Zhuangli Kang, Shengming Zhao, Hanjun Ma
Summary: The present study investigated the effects of fluctuated low-temperature combined with high-humidity thawing (FLHT) on the gelling properties of pork myofibrillar proteins (MPs). FLHT effectively reduced protein aggregation and maintained stability, leading to improved gel network, higher water holding capacity, and lower cooking loss.
Article
Food Science & Technology
Chao Zhang, Haotian Liu, Xiufang Xia, Fangda Sun, Baohua Kong
Summary: This study found that ultrasound-assisted immersion thawing at 300W significantly improved the solubility and absolute potential value of myofibrillar protein, reduced the turbidity and particle size, lowered loss of gel strength and water holding capacity, and promoted stable emulsion formation. The appropriate ultrasonic power reduced losses in emulsifying and gelling properties of the protein.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Lei Zhou, Jian Zhang, Jose M. Lorenzo, Wangang Zhang
Summary: The study explored the effects of ultrasound emulsification on pork myofibrillar protein (MP) and fat mixed gel under different ratios. Results showed that sonication has different effects on the properties of gels with different ratios, and can improve the properties of higher fat MP gel.
Article
Food Science & Technology
Dianbo Zhao, Shuliang Yan, Jialei Liu, Xi Jiang, Junguang Li, Yuntao Wang, Jiansheng Zhao, Yanhong Bai
Summary: This study examined the impact of chickpea dietary fiber (CDF) concentration on the emulsion gel properties of myofibrillar protein (MP). It was found that increasing the CDF content improved the emulsifying activity, stability, water- and fat-binding capacity, gel strength, and storage modulus of the MP emulsion gel. The addition of CDF also led to a denser gel network structure with smaller pore diameter. Furthermore, CDF increased the content of β-sheet and reactive sulfhydryl, as well as the surface hydrophobicity of MP, contributing to the improved gel properties of the emulsion.
Article
Food Science & Technology
Nan Pan, Wei Wan, Xin Du, Baohua Kong, Qian Liu, Hong Lv, Xiufang Xia, Fangfei Li
Summary: In this study, it was found that protein denaturation and aggregation caused by multiple freeze-thaw cycles and fat levels altered the distribution of surface chemical groups and particle sizes of protein, thereby affecting the emulsifying properties.
Article
Food Science & Technology
Yuemei Zhang, Arianna Magro, Eero Puolanne, Antonella Dalle Zotte, Per Ertbjerg
Summary: This study found that freezing rate at -3°C had significant effects on myofibrillar proteins in the short term, but these effects gradually diminished and disappeared over time.
Article
Biochemical Research Methods
Dan Liu, Qianqian Zhu, Lian Zhang, Shiqin Wang, Xuan Yin, Shiyu Wu, Bo Wang, Xiaochuan Ye, Jing Nie
Summary: By using chemometrics methods and bioactivity re-evaluation, 10 anti-inflammatory markers of Chrysanthemi Flos were identified, which improves the quality control of Chrysanthemi Flos.
BIOMEDICAL CHROMATOGRAPHY
(2023)
Review
Medicine, Research & Experimental
Yuanzai Zhu, Mengkai Feng, Bo Wang, Yichao Zheng, Dandan Jiang, Lijuan Zhao, M. A. A. Mamun, Huiqin Kang, Haiqian Nie, Xiya Zhang, Ningjie Guo, Shangshang Qin, Ning Wang, Hongmin Liu, Ya Gao
Summary: HDAC6 is a class IIb histone deacetylase that has deacetylation activity and can bind to unanchored ubiquitin. It plays a role in protein degradation and is involved in immune regulation and viral infections.
BIOMEDICINE & PHARMACOTHERAPY
(2023)
Review
Biotechnology & Applied Microbiology
Lili Hu, Yuanwei Pan, Bo Wang, Zhenzhen Han, Jianbo Gao
Summary: This research aims to investigate the feasibility of a one-stop CT energy spectrum perfusion imaging technique for chemotherapy efficacy assessment of lung cancer patients. A group of 23 patients with pathologically confirmed lung cancer underwent CT energy spectrum scans before and after treatment. The results showed that one-stop CT energy spectrum perfusion imaging can show disease progression from a functional perspective and assess efficacy early based on changes in perfusion parameters and energy spectrum parameters after lung cancer treatment.
BIOTECHNOLOGY AND GENETIC ENGINEERING REVIEWS
(2023)
Article
Computer Science, Software Engineering
Ren-Wu Li, Bo Wang, Lin Gao, Ling-Xiao Zhang, Chun-Peng Li
Summary: Completing an unordered partial point cloud is challenging. This study proposes a method that first decodes and refines a low-resolution point cloud, and then performs patch-wise noise-aware upsampling to preserve details. An iterative refinement and symmetrization process is also introduced to recover geometric details and preserve trustworthy information. Patch-based upsampling is used to recover fine details better. Comprehensive evaluations demonstrate the effectiveness of the proposed method and its components.
Article
Engineering, Chemical
Chao Li, Bo Wang, Zuming Shang, Lisheng Yu, Chang Wei, Zhiyong Wei, Lin Sang, Yang Li
Summary: Poly(butylene succinate-co-terephthalate) (PBST) was proposed as an alternative material to poly-(butylene adipate-co-terephthalate) (PBAT) for food packaging and film mulching. However, PBST's low strength led to the blending with poly(lactic acid) (PLA) to improve its mechanical properties. The PBST/PLA blends exhibited superior barrier properties and could prolong the freshness of bananas.
INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH
(2023)
Article
Optics
Yongchun Zhou, Bo Wang
Summary: This paper proposes a new reflective polarization-selective grating with a convex-shaped configuration, which has a high diffraction efficiency. For TE polarization, the efficiencies of 0th order, -1st order, and -2nd order are 21.61%, 19.65%, and 18.38%, respectively, while for TM polarization, the efficiencies of -1st order and -2nd order are 24.28% and 24.32%, respectively. The proposed grating in this paper has better performance compared to other gratings, with a broad incident wavelength bandwidth and period tolerance.
Article
Computer Science, Artificial Intelligence
De Cheng, Gerong Wang, Bo Wang, Qiang Zhang, Jungong Han, Dingwen Zhang
Summary: Zero-shot learning aims to recognize unseen image semantics based on the training of data with seen semantics. This paper proposes a hybrid routing transformer model called HRT, which uses active attention and static routing to align visual features with attributes and generate class label predictions. Experimental results demonstrate the effectiveness of the proposed method.
PATTERN RECOGNITION
(2023)
Article
Computer Science, Hardware & Architecture
Zuozhi Wang, Kai Zeng, Botong Huang, Wei Chen, Xiaozong Cui, Bo Wang, Ji Liu, Liya Fan, Dachuan Qu, Zhenyu Hou, Tao Guan, Chen Li, Jingren Zhou
Summary: This paper introduces a novel cost-based optimizer framework called Tempura for optimizing incremental data processing. A new incremental query planning model called TIP is proposed, which can formally model incremental processing in its most general form. Tempura provides a full specification to unify various existing techniques and allows developers to add their own rewrite rules. The effectiveness and efficiency of Tempura are evaluated in various incremental processing scenarios.
Article
Computer Science, Information Systems
Yinfeng Huang, Shizheng Zhang, Bo Wang
Summary: This paper focuses on the task scheduling problem with deadline and security constraints in hybrid clouds. The problem is formulated as a mixed-integer non-linear programming and a polynomial time algorithm named SPGA is proposed by integrating swarm intelligence into the genetic algorithm. Extensive experiments show that SPGA achieves significantly better performance compared to other scheduling algorithms.
Article
Chemistry, Physical
Xiaoqing Zhu, Bo Wang
Summary: In this paper, a broadband metamaterial absorber consisting of the doped silicon substrate and the square array of doped silicon covered by a SU-8 layer is presented. The target structure achieves an average absorption of 94.42% in the studied frequency range (0.5-8 THz). In particular, the structure exceeds 90% absorption in the frequency range of 1.44-8 THz, which is a significant increase in bandwidth relative to reported devices of the same type. The proposed structure has characteristics such as polarization insensitivity, wide-angle absorption, and good process tolerance, making it advantageous for applications in THz shielding, cloaking, sensing, and energy harvesting.
JOURNAL OF CHEMICAL PHYSICS
(2023)
Article
Engineering, Chemical
Xin Mi, Xiang Li, Sheng Wang, Chong-Chen Wang, Bo Wang
Summary: This study presents a facile strategy for effectively removing PACs and HA in water using CdS-modified UiO-66(Ce) materials. The modification enhances the cavities and promotes the selective degradation of PACs, offering high removal efficiency compared to CdS and UiO-66(Ce) alone.
SEPARATION AND PURIFICATION TECHNOLOGY
(2023)
Article
Computer Science, Information Systems
Kaili Shao, Hui Fu, Bo Wang
Summary: Task scheduling in cloud services is a critical issue that needs improvement for better performance. We propose a hybrid heuristic algorithm called PGSAO, which is a combination of genetic algorithm (GA) and particle swarm optimization (PSO), to solve the task-scheduling problem in heterogeneous cloud computing. Extensive simulated experiments demonstrate that on average, PGSAO outperforms other meta-heuristic and hybrid heuristic algorithms by achieving 23.0-33.2% more accepted tasks and 27.9-43.7% higher resource utilization.
Article
Engineering, Multidisciplinary
Zhihui Xiong, Xiaohui Zhou, Jinjie Zhao, Hao Cui, Bo Wang
Summary: The numerical simulation using the Peridynamics method shows that the initial crack and crack propagation of the tunnel concrete lining structure are consistent with the experimental data from the Japanese prototype lining test. The load structure model considers the cracking process and distribution of the lining segment under the influence of local bias pressure and lining thickness. The study also examines the impact of preset cracks and the shape of the lining section on the crack propagation of the concrete lining model. This research evaluates the stability and sustainability of tunnel structure using the Peridynamics method, providing a reference for analyzing the causes of lining cracks and laying the foundation for the prevention, reinforcement, and repair of tunnel lining cracks.
CMES-COMPUTER MODELING IN ENGINEERING & SCIENCES
(2023)
Article
Engineering, Multidisciplinary
Haoming Sun, Min Chen, Xiaojing Tian, Bo Wang, Yinan Tao, Manli Lu, Xiaona Liu, Pinhua Zhang, Guangliang Cui, Lulu Du, Kaifeng Xue
Summary: In this study, Cu2O/NiO nanoarrays were prepared as a potential candidate for high-performance bio-H2S sensors. The sensors exhibited excellent sensitivity, low detection level, and good selectivity to bio-H2S, which can be attributed to the synergistic effects of Cu2O/NiO heterostructure as well as the vulcanization reaction of Cu2O.
JOURNAL OF APPLIED SCIENCE AND ENGINEERING
(2023)
Article
Physics, Multidisciplinary
Hao Pei, Bo Wang, Zhichao Xiong, Xiaofeng Wang, Jiahao Li, Hong Zou, Linjian Huang, Xu Yang, Weiyi Yu, Jinhai Huang, Liqun Liu
Summary: This paper proposes a sandwiched polarizer with a three-layer dielectric structure under Littrow mounting. The parameters of the polarizer structure are optimized using rigorous coupled-wave analysis. In addition, the modal method is employed to investigate the precise process of energy coupling in the grating. High efficiencies of 99.5% for TE polarization and 99.1% for TM polarization can be achieved with an incidence wavelength of 800 nm. The presented novel high-efficiency polarizer has significant application value in optical fiber communication and laser systems.
INDIAN JOURNAL OF PHYSICS
(2023)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
