Article
Food Science & Technology
Rui Hu, Min Zhang, Qiyong Jiang, Chung Lim Law
Summary: The effect of infrared and microwave alternate thawing (IR + MWT) on frozen pork was compared to air thawing (AT), infrared thawing (IRT), and microwave thawing (MWT). IR + MWT significantly reduced thawing time and better maintained protein structure and moisture state. It also minimized thawing losses, preserved texture and odor, and reduced muscle structure damage. Therefore, IR + MWT can enhance thawing rate and protect the quality of thawed pork.
Article
Chemistry, Applied
Zeyu Peng, Mingming Zhu, Juan Zhang, Shengming Zhao, Hongju He, Zhuangli Kang, Hanjun Ma, Baocheng Xu
Summary: The study showed that microwave combined with air convection thawing (MAT) was more effective in retaining the properties and tertiary structure of myofibrillar proteins (MPs) from porcine longissimus dorsi muscle compared to other thawing methods, making the properties of MPs in MAT closer to fresh meat. Additionally, there was a tighter interaction between water and muscle protein in MAT compared to fresh meat.
Article
Engineering, Chemical
Yu Yang, Jinghan Zhong, Xinge Ma, Fang Li, Xiaoyan Fan, Yunhong Liu
Summary: In this study, low-field nuclear magnetic resonance (NMR), scanning electron microscopy (SEM), paraffin sectioning, and microscopic observation techniques were used to investigate the moisture migration and microstructure changes of taro during contact ultrasound enhanced far-infrared radiation drying (CUFRD). The results demonstrated that applying contact ultrasound during drying accelerated the dehydration process and improved the porosity of taro slice. Increasing the ultrasound power resulted in reduced drying times and enhanced effective water diffusion coefficient. Furthermore, the application of contact ultrasound affected the microstructure and cell morphological parameters of taro.
Article
Chemistry, Applied
Canhua Xu, Jiaming Lu, Qingzhu Zeng, Junjia Zhang, Lihong Dong, Fei Huang, Yingbin Shen, Dongxiao Su
Summary: Magnetic nanometer combined with microwave thawing (MN-MT) can be a novel solution for uneven and overheating challenges in microwave thawing (MT), while maintaining high thawing efficiency compared to conventional water immersion thawing (WT). This study applied MN-MT to thaw lychee fruit for the first time and evaluated it compared to WT, MT, and water immersion combined with microwave thawing (WI-MT). The results showed that MN-MT significantly reduced the thawing time of frozen lychee by 80.67%, 25.86%, and 18.83% compared to WT, MT, and WI-MT, respectively. MN-MT also enhanced the release of quercetin-3-O-rutinose-7-O-alpha-L- rhamnoside and protected thermal-sensitive compounds from degradation.
Article
Multidisciplinary Sciences
B. Varghese, O. Shramkova, P. Minard, L. Blonde, V Drazic, V Allie
Summary: This paper reports the experimental and numerical investigation of plane wave diffraction by an all-dielectric dual-material cuboid, which leads to the generation of a photonic jet in the near-field region. The study examines the dependence of jet behavior and orientation on materials and dimensions of constitutive parts in the microwave frequency domain, demonstrating the possibility to shift and deviate the microwave jet numerically. Experimentally, a shift in the spatial position of the jet is observed, with an asymmetric electric field profile attributed to multiple edge waves generated by the dual-material cuboid in the far-field region. The results presented can be scaled at different frequency bands for designing nanostructures and creating new optical devices for emerging nanophotonic applications.
SCIENTIFIC REPORTS
(2021)
Article
Materials Science, Ceramics
Laiyuan Ao, Jie Li, Ying Tang, Weishuang Fang, Laijun Liu, Yihua Sun, Liang Fang
Summary: Ba2MGa11O20 ceramics (BBG and BLG) with monoclinic space group I2/m were prepared and exhibited good microwave dielectric properties at different sintering temperatures. BBG ceramic showed low dielectric constant and negative temperature coefficient, while BLG ceramic had higher dielectric constant and temperature coefficient closer to zero.
CERAMICS INTERNATIONAL
(2021)
Article
Food Science & Technology
Wenxuan Wang, Wenzheng Li, Ying Bu, Xuepeng Li, Wenhui Zhu
Summary: The presence of magnetic nanoparticles (MNPs) suppresses ice nucleation and growth during freezing and thawing. In this study, the effects of MNPs-assisted cryogenic freezing integrated with MNP-combined microwave thawing (NNMT) on the thermodynamic and quality changes of salmon fillets were investigated. NNMT treatment significantly improved the storage stability, water holding capacity, texture, color, and other quality characteristics of salmon fillets, with minimal impact on their freezing-thawing quality.
Article
Engineering, Environmental
Hailiang Jia, Ting Wang, Weihang Chen, Shun Ding, Tao Luo, Qiang Sun
Summary: The study found that microwave irradiation can rapidly thaw frozen soil, with the strength decreasing quickly, and the efficiency of microwave irradiation is 140 times higher than traditional conduction heating. Nuclear magnetic resonance tests revealed that the fundamental reason for thawing frozen soil is the presence of a certain amount of unfrozen water between ice and soil grains.
COLD REGIONS SCIENCE AND TECHNOLOGY
(2021)
Article
Materials Science, Paper & Wood
Huang-fei Lv, Mei-ling Chen, Cai-ping Lian, Hui Li, Shu-min Yang, Bin Xu, Ben-hua Fei
Summary: The research showed a significant correlation between water content and CT value, allowing for rapid determination of water content. Radial water content gradually decreased from bamboo green (outer) to bamboo yellow (inner). Axial water content was higher in the middle and lower at both ends.
Article
Food Science & Technology
Wendi Zhang, Weiliang Guan, Luyun Cai, Xiaona Wang, Zhenzhe Zhang, Zan Ni
Summary: This study found that the new thawing method RT-Mag can improve the performance and meat quality of sea bass myofibrillar protein, with beneficial effects on the properties and structure of the protein.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Materials Science, Composites
Yupeng Shi, Dan Li, Yun Wei, Chunhong Gong, Jingwei Zhang
Summary: The study introduces efficient microwave absorbers consisting of TiN/Fe2Ni2N nanoribbons and nanoparticles, which improve performance by tuning and optimizing dielectric and magnetic loss. The absorber achieves lightweight at low filler content and improves reflection loss at high filler content.
COMPOSITES COMMUNICATIONS
(2021)
Article
Materials Science, Ceramics
Zhiyuan Zhang, Jinwu Chen, Ying Tang, Huaicheng Xiang, Jie Li, Liang Fang, Junqi Chen
Summary: Two novel low-εr CaRECeV3O12 (RE = Nd, Sm) microwave dielectric ceramics were prepared via the solid-state method. XRD and Raman spectroscopy data confirmed the tetragonal zircon-type structure of the ceramics with dense CaNdCeV3O12 and CaSmCeV3O12 ceramics exhibiting superior dielectric properties compared to the predicted values. The temperature coefficients and dielectric loss were mainly influenced by the temperature coefficients of their polarizability, and the slight structural variations led to higher dielectric constants in CaNdCeV3O12.
CERAMICS INTERNATIONAL
(2023)
Article
Agriculture, Multidisciplinary
Wendi Zhang, Fang Tian, Shucheng Liu, Luyun Cai
Summary: This study investigated the conformational changes of proteins during the thawing process using four different thawing methods. The results showed that radio frequency thawing combined with magnetic nanometer can effectively promote the thawing process of fish and stabilize the protein structure.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Agricultural Engineering
Fenxia Han, Mingming Zhu, Yi Xing, Hanjun Ma
Summary: This study further investigated the effects of microwave combined with air convection thawing on the gelling properties of pork myofibrillar proteins, and compared it with other thawing methods. The results showed that MAT had the least negative impact on the gelling properties, preserved water holding capacity, and reduced protein aggregation.
INTERNATIONAL JOURNAL OF AGRICULTURAL AND BIOLOGICAL ENGINEERING
(2023)
Article
Materials Science, Ceramics
Liang-Liang Zha, Xian-Hui Zhang, Jian-Hua Wu, Jun-Jun Liu, Jian-Feng Lan, Yang Yang, Bo Wu
Summary: A novel Ni/NC@Ti3C2Tx composite-absorbing material was prepared through a solvothermal process and annealing treatment. Polydopamine (PDA) was used as both a connecting medium and a nitrogen-doped carbon (NC) source to enhance electromagnetic interfaces and impedance matching. The optimized material showed an effective absorption bandwidth of 4.65 GHz and a minimum reflection loss of -47.34 dB. The improved microwave absorption performance was attributed to the special structure, enhanced interfacial polarization, and impedance matching.
CERAMICS INTERNATIONAL
(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.