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2017年01月04日

【期刊论文】壳聚糖和氯化钙作用形成稳定的碳酸钙-可溶果胶纳米结构,从而延长鲜切蜜瓜保质期

杨宏顺, Jia Xin Chong , Shaojuan Lai , Hongshun Yang

Food Control,2015,53(-):195-205

2015年03月03日

摘要

Effects of chitosan, calcium chloride, and their combination on preventing quality and safety deterioration of postharvest fresh-cut honeydew melon at 7 C were investigated. Treatments of all these three delayed weight loss, improved firmness, delayed colour changes and moderately inhibited microbial growth. Interestingly, combined treatment of chitosan and calcium chloride was the most effective, leading to 40% less weight loss, 45% (3.70 N) increase in firmness, less overall colour difference, and more than 0.5 log CFU/g inhibition on mesophilic and psychrotropic growths on day 13 of storage as compared to control group. In addition, these treatments also inhibited degradation of pectin chains. Nanostructural analysis of fruit pectin via atomic force microscopy (AFM) indicated that firmness was closely related to the nanostructure of sodium carbonate-soluble pectin (SSP). Short and narrow SSP chains were observed more in samples with less firmness. We conclude that edible coating of chitosan combined with calcium chloride treatment synergistically extends the shelf-life of fresh-cut honeydew melon by maintaining the integrity of SSP via interactions between SSP and calcium ions or protonated chitosan groups.

关键词: 可食用包覆涂层, 原子力显微镜(ATM), 壳聚糖 , 氯化钙 , 甜瓜, 果胶;Edible coating, Atomic force microscopy (AFM), Chitosan, Calcium chloride, Melon, Pectin

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2016年12月21日

【期刊论文】鱼胶结合和壳聚糖可以有效抑制金昌鱼片在冷藏过程中肌原纤维的降解。

杨宏顺, Xiao Feng, Nidhi Bansal, Hongshun Yang

Food Chemistry,2016,200(-):283-292

2016年01月11日

摘要

Coating of gelatin and chitosan can improve fish fillet’s quality, but the mechanism is not clear. Chitosan/gelatin coatings significantly prevented deterioration of golden pomfret fillet at 4 C. Chitosan with 7.2% gelatin group showed the best effect on preserving the length of myofibril, which remained greater than 15 lm at day 17 of storage, while for control, chitosan and chitosan combined with 3.6% gelatin group, it was 5.03, 10.04 and 9.02 lm, respectively. The MALDI-TOF MS result revealed that the coatings slowed down the protein deterioration of fillet. On days 13 and 17, the myosin light chain and myoglobin in control group degraded, while the two proteins still existed in chitosan/gelatin coated groups. Overall,the chitosan with 7.2% gelatin coating had the best effect on preserving fillet’s quality during storage.The coating may exert its protective effect via inhibiting myofibril degradation within fillet.

关键词: 可食包衣, 明胶, 壳聚糖, 基质辅助激光解析电离, 飞行时间质谱, 原子力显微镜, 肌原纤维, 肌球蛋白轻链, 肌红蛋白;Edible coating, Gelatin, Chitosan, Matrix assisted laser desorption ionisation, time of flight mass spectrometry (MALDITOF-MS, Atomic force microscopy (AFM), Myofibril, Myosin light chain, Myoglobin

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2016年12月09日

【期刊论文】添加明胶提高煮鱼圆中营养保持、质地和传质但不影响纳米结构

杨宏顺, Xiao Feng, Caili Fu, Hongshun Yang

LWT-Food Science and Technology,-0001,():

摘要

暂无

关键词: 模型, 明胶, 纤维蛋白, 鱼圆, 原子力显微镜

  • 39浏览

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2017年03月10日

【期刊论文】真空浸渍结合乳酸钙处理对巨峰葡萄坚实度多糖形态的影响。

杨宏顺, Mao J, Zhang L, Chen F*, Lai S, Yang B, Yang H*

Food and Bioprocess Technology,-0001,():

摘要

暂无

关键词: 真空浸渍, 葡萄, 坚实度, 钙, 果胶, 纳米结构, 原子力显微镜

  • 84浏览

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  • 10分享

  • 6下载

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2017年01月04日

  • 11浏览

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2017年05月02日

【期刊论文】采用豌豆蛋白研发一种适合蛋奶素食主义者使用的无蛋蛋糕

杨宏顺, Muyang Lin , Siang Hong Tay , Hongshun Yang, *, Bao Yang , Hongliang Li

Food Hydrocolloids,2017,69(-):440-449

2017年10月03日

摘要

Cakes are important confectionery and are enjoyed socially within groups. Eggs are important components of cakes, providing emulsification, flavour, colour, and many other properties. However, because of various health concerns and religious beliefs, some consumers cannot enjoy traditional cakes made with eggs. In the current study, isolated pea protein (PPI), xanthan gum (XN), and emulsifier mixtures were investigated to prepare eggless cakes and their roles were determined. The physicochemical properties of the batter and final cake products, the microstructure of the final cakes, and structural properties of starches and glutens at the meso-scale were characterised. The eggless cake recipe containing PPI, 0.1% XN and 1% soy lecithin (SL) was found to be close to the control traditional cakes in terms of specific gravity (1.01 vs. 1.03), crumb colour (a* at 0.09 vs. 0.04), and crumb pore properties (average pore area both 0.20 mm2). Cakes with formulation R4 were most similar to the control cakes with respect to the 1047/1022 relative intensity of the IR spectra of starches (both 0.55) and the nanostructures of glutenins. Therefore, formulation PPIþ0.1% XNþ 1% SL was considered as a potential candidate recipe for substituting eggs in cakes.

关键词: 蛋糕, 豌豆蛋白, 黄原胶, 乳化剂, 傅里叶变换红外光谱, 原子力显微镜;Cake, Pea protein, Xanthan gum, Emulsifier, Fourier transform infrared spectroscopy (FTIR), Atomic force microscopy (AFM)

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2017年03月10日

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2017年05月02日

【期刊论文】大豆分离蛋白和多糖替代鸡蛋,制作适合素食主义者的金黄蛋糕

杨宏顺, Lin M, Tay SH, Yang H*, Yang B, Li H.

Food Chemistry,2017,229(-):663-673

2017年09月27日

摘要

To evaluate the feasibility of substituting eggs in yellow cake by a mixture of soybean proteins, plant polysaccharides, and emulsifiers, the batter properties, including specific gravity and viscosity; cake properties, including specific volume, texture, colour, moisture, microstructures, and structural properties of starch and glutens of the replaced cake and traditional cake containing egg, were evaluated. Replacing eggs with a soy protein isolate and 1% mono-, di-glycerides yielded a similar specific volume, specific gravity, firmness and moisture content (1.92 vs. 2.08 cm3/g, 0.95 vs. 1.03, 319.8 vs. 376.1 g, and 28.03% vs. 29.01%, respectively) compared with the traditional cakes baked with eggs. Structurally, this formulation comprised dominant gliadin aggregates in the size range of 100–200 nm and glutenin networking structures containing fewer but larger porosities. The results suggest that a mixture of soybean proteins and emulsifier is a promising substitute for eggs in cakes.

关键词: 无蛋蛋糕, 大豆分离蛋白;乳化剂;面糊;傅里叶变换红外光谱;原子力显微镜;原料替换;淀粉;eggless cakes; soybean protein isolate; emulsifier; batter; Fourier transform infrared spectroscopy (FTIR); atomic force microscopy (AFM); Ingredient substitution; starch

  • 61浏览

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  • 10下载

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2011年06月27日

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2011年05月05日

  • 22浏览

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2011年04月29日

【期刊论文】Micellization and gelation of aqueous solutions of star-shaped PEG-PCL block copolymers consisting of branched 4-arm poly(ethylene glycol) and polycaprolactone blocks

郭圣荣, Chengfei Lu a, Li Liu a, Sheng-Rong Guo a, b, *, Yaqiong Zhang a, Zonghai Li b, Jianren Gu b

European Polymer Journal 43(2007)1857-1865,-0001,():

摘要

暂无

关键词: Star block copolymer, Micelle, Gel, AFM

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2010年12月15日

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2010年12月15日

【期刊论文】A multi-wall carbon nanotube (MWCNT) relocation technique for atomic force microscopy (AFM) samples

王铀, Yongzhi Caoa, *, Yingchun Lianga, Shen Donga, You Wangb

Ultramicroscopy 103(2005)103-108,-0001,():

摘要

暂无

关键词: AFM MWCNT, Relocate, Block copolymer

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2010年11月30日

【期刊论文】Evidence of DNA-Ligand Binding with Different Modes Studied by Spectroscopy

王雪梅, Xue Mei WANG*, Xian Lun JIANG, Zu Hong LU, Hong Yuan CHEN

Chinese Chemical Letters Vol. 11, No.2, pp. 147-148, 2000,-0001,():

摘要

暂无

关键词: atomic force microscopy (, AFM), ,, absorption spectroscopy,, fluorescence,, DNA interaction

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  • 28下载

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2010年11月30日

【期刊论文】A Study of the Probe Effect on the Apparent Image of Biological Atomic Force Microscopy

王雪梅, Xue Mei WANG, *, Lei QIN, Long BA, Zu Hong LU

Chinese Chemical Letters Vol. 12, No.12, pp 1113-1114, 2001,-0001,():

摘要

暂无

关键词: Atomic force microscopy (, AFM), ,, absorption,, DNA recognition.,

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2010年11月29日

【期刊论文】A Structural Study of Amphiphilic PAMAM (Poly(amido amine)) Dendrimers in Langmuir and Langmuir-Blodgett Films

隋国栋, Guodong Sui, Mustapha Mabrouki, Yuqiu Ma, Miodrag Micic, and Roger M. Leblanc

Journal of Colloid and Interface Science 250, 364-370 (2002),-0001,():

摘要

暂无

关键词: AFM dendrimer, Langmuir, Langmuir-Blodgett, PAMAM, HA-PAMAM, surface pressure, surface potential.,

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2010年09月28日

【期刊论文】Nanoscratching of nylon 66-based ternary nanocomposites

于中振, Aravind Dasari, Zhong-Zhen Yu*, Yiu-Wing Mai

Acta Materialia 55 (2007) 635-646,-0001,():

摘要

暂无

关键词: Nanoscratch, Nanocomposite, AFM Exfoliation, Nylon

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2010年07月16日

【期刊论文】电沉积法制备用于一维纳米材料电子输运性质测量的基底

向娟, 刘进轩, 向娟*, 田中群, 毛秉伟

电化学,2004,10(1):20~26,-0001,():

摘要

应用电沉积方法制备两种低粗糙度、具有导电/绝缘交接结构的测量基底—Au/CuO 和HOPG/CuO,并在带导电针尖的原子力显微测量(CT-AFM)平台上建立了简便的一维纳米材料轴向电子输运性质测量方法。在大气室温条件下,对组装在两种基底上的单束碳纳米管轴向电学性质进行了定性测量,结果表明,该碳纳米管呈现金属性。

关键词: 一维纳米材料, CT-AFM I-E 特性曲线, 碳纳米管

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2010年07月16日

【期刊论文】Surface structure and composition of flat titanium thin films as a function of film thickness and evaporation rate

蔡开勇, Kaiyong Cai a, Michael Muller a, Jorg Bossert a, Annett Rechtenbach b, Klaus D. Jandt a, *

Applied Surface Science 250(2005)252-267,-0001,():

摘要

暂无

关键词: Titanium thin film, Surface characterization, XPS, AFM XRD, Contact angle, Nanostructure

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