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学者姓名：吴佳
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Abstract ：
The phase separation behavior of mixed solution of caseinate (Cas) and alginate (Alg) was investigated. Lactobacillus plantarum FZU3013 was encapsulated using 4 % Cas/1 % Alg gel beads with a phase-separated structure. The bacteria were predominantly distributed in the Alg-rich continuous phase. The use of 4 % Cas/1 % Alg beads resulted in higher encapsulation efficiency for L. plantarum FZU3013 compared to 1 % Alg beads. After 5 weeks of storage at 4 C-degrees, the viable count in 4 % Cas/1 % Alg beads was 8.3 log CFU/g, which was 1.1 log CFU/g higher than that of the 1 % Alg beads. When 1 % Alg beads of the smallest size were subjected to in vitro digestion, no viable bacteria could be detected at the end of the digestion, whereas the 4 % Cas/1 % Alg beads of the smallest size had a viable count of 3.9 log CFU/g. When the size of the 4 % Cas/1 % Alg beads was increased to 1000 mu m, the viable count was 7.0 log CFU/g after digestion. The results of infrared spectroscopy and zeta potential indicated that hydrogen bonding and electrostatic interactions between caseinate and alginate reinforced the structure of the gel beads and improved the protection for L. plantarum FZU 3013.
Keyword ：
Gastrointestinal survival Gastrointestinal survival Lactobacillus plantarum encapsulation Lactobacillus plantarum encapsulation Polymer phase separation Polymer phase separation
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| GB/T 7714 | Hao, Ruiying , Chen, Zhiyang , Wu, Ya et al. Improving the survival of Lactobacillus plantarum FZU3013 by phase separated caseinate/alginate gel beads [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2024 , 260 . |
| MLA | Hao, Ruiying et al. "Improving the survival of Lactobacillus plantarum FZU3013 by phase separated caseinate/alginate gel beads" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 260 (2024) . |
| APA | Hao, Ruiying , Chen, Zhiyang , Wu, Ya , Li, Dongdong , Qi, Binxi , Lin, Chenxin et al. Improving the survival of Lactobacillus plantarum FZU3013 by phase separated caseinate/alginate gel beads . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2024 , 260 . |
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This study aimed to investigate the impact of Qingke beta-glucan (QBG) concentrations and molecular weights (MWs) on rice starch (RS). With the increasing concentrations and MWs, the pasting properties and gelatinization enthalpy of RS/QBG suspension decreasing was observed by using rheometer and differential thermal scanning analysis, respectively, which was consistent with the results of X-ray diffraction. In Infrared spectrum, QBG combined with leached amylose via hydrogen bonds, thus preventing the reaggregation of RS particles and inhibiting the short-term retrogradation of RS. The results of scanning electron microscopy and confocal laser scanning microscopy suggested that interaction between QBG and RS changed RS microstructure, reduced the leached amylose of the starch, and thus altered RS/QBG digestibility that the digestion rate of RS/QBG decreased with the incrementing QBG MWs at in vitro simulated experiments. These results provide further understanding and expand potential application to starch-based foods.
Keyword ：
Confocal laser scanning microscopy Confocal laser scanning microscopy In vitro starch digestibility In vitro starch digestibility Molecular weights Molecular weights Pasting properties Pasting properties Qingke beta-glucan Qingke beta-glucan
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| GB/T 7714 | Zhao, Lan , Jin, Xinyan , Wu, Jia et al. Effects of Qingke β-glucan with different molecular weights on pasting, gelation, and digestive properties of rice starch [J]. | FOOD CHEMISTRY-X , 2023 , 19 . |
| MLA | Zhao, Lan et al. "Effects of Qingke β-glucan with different molecular weights on pasting, gelation, and digestive properties of rice starch" . | FOOD CHEMISTRY-X 19 (2023) . |
| APA | Zhao, Lan , Jin, Xinyan , Wu, Jia , Chen, Huibin . Effects of Qingke β-glucan with different molecular weights on pasting, gelation, and digestive properties of rice starch . | FOOD CHEMISTRY-X , 2023 , 19 . |
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In this study, we explored the effect of acid hydrolysis on the molecular, structural, rheological, thermal, and antioxidant characteristics of Qingke beta-glucan. The acid hydrolysis reduced the molecular weights of beta-glucans from 510 to 155 KDa. The results of the structural analysis by nuclear magnetic resonance (NMR) spectroscopy, X-ray diffraction, and fourier transforms infrared (FTIR) spectroscopy indicated that acid hydrolysis did not change the primary functional groups of beta-glucans. The rheological behavior of beta-glucan without and with acid hydrolysis can be described as pseudoplastic and Newtonian, respectively. The DSC curves of the beta-glucans with high molecular weights showed the highest transition temperature. The 2, 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical cation scavenging activity and the reducing power of soluble beta-glucans in Qingke showed a dose-dependent pattern. Meanwhile, the antioxidant activities of Qingke beta-glucan of different molecular weights were similar. This study demostrated that the acid hydrolysis almost have no effect on antioxidant activity of Qingke beta-glucans.
Keyword ：
acid hydrolysis acid hydrolysis antioxidant activity antioxidant activity phytochemicals phytochemicals Qingke beta-glucan Qingke beta-glucan structural characterization structural characterization
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| GB/T 7714 | Zhao, Lan , Lin, Shuwei , Lin, Jingying et al. Effect of acid hydrolysis on the structural and antioxidant characteristics of beta-glucan extracted from Qingke (Tibetan hulless barley) [J]. | FRONTIERS IN NUTRITION , 2022 , 9 . |
| MLA | Zhao, Lan et al. "Effect of acid hydrolysis on the structural and antioxidant characteristics of beta-glucan extracted from Qingke (Tibetan hulless barley)" . | FRONTIERS IN NUTRITION 9 (2022) . |
| APA | Zhao, Lan , Lin, Shuwei , Lin, Jingying , Wu, Jia , Chen, Huibin . Effect of acid hydrolysis on the structural and antioxidant characteristics of beta-glucan extracted from Qingke (Tibetan hulless barley) . | FRONTIERS IN NUTRITION , 2022 , 9 . |
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The effects of packaging and storage conditions on the moisture content and instrumental and sensory textural properties of raw and salty light roasted (SLR) California almonds were studied under different storage conditions. The controlled combinations included low, medium, and high temperatures and low and high relative humidity (RH). Almond samples were packaged in cartons or polyethylene (PE) bags with and without vacuum. Both absorption and desorption of moisture by almonds were observed during storage and were dependent on the packaging and storage conditions. In general, gradual changes were observed for samples with PE and vacuum PE packaging in most of the storage conditions, while the samples packed in cartons showed more dramatic changes because these unprotected samples were more vulnerable to seasonal changes in humidity. The SLR almonds showed consistent moisture gains, while the raw almonds tended to lose moisture content in most of the storage conditions. This may be attributed to the low initial moisture content of the SLR samples. All raw samples packed in cartons became softer over time. The softening tended to be enhanced by high storage humidity and temperature. The raw almonds packaged in PE bags were firmer than those packed in cartons but also became softer over time. The firmness of the SLR samples was generally lower than that of raw samples, probably because roasting reduced the density and mechanical strength of the kernels. The firmness of PE packaged SLR samples increased in uncontrolled storage conditions and in higher storage temperature and humidity conditions but decreased slightly in lower temperature and humidity conditions. Vacuum packaging did not affect the firmness much. Using PE packaging and maintaining the RH below 50% and the temperature below 25 degrees C are effective in stabilizing both raw and processed almonds.
Keyword ：
Almond Almond Firmness Firmness Nonpareil Nonpareil Packaging Packaging Relative humidity Relative humidity Sensory Sensory Storage Storage Temperature Temperature Texture Texture
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| GB/T 7714 | Wu, J. , Lin, X. , Lin, S. et al. CALIFORNIA ALMOND SHELF LIFE: CHANGES IN MOISTURE CONTENT AND TEXTURAL QUALITY DURING STORAGE [J]. | TRANSACTIONS OF THE ASABE , 2019 , 62 (3) : 661-671 . |
| MLA | Wu, J. et al. "CALIFORNIA ALMOND SHELF LIFE: CHANGES IN MOISTURE CONTENT AND TEXTURAL QUALITY DURING STORAGE" . | TRANSACTIONS OF THE ASABE 62 . 3 (2019) : 661-671 . |
| APA | Wu, J. , Lin, X. , Lin, S. , Chen, P. , Huang, G. , Peng, P. et al. CALIFORNIA ALMOND SHELF LIFE: CHANGES IN MOISTURE CONTENT AND TEXTURAL QUALITY DURING STORAGE . | TRANSACTIONS OF THE ASABE , 2019 , 62 (3) , 661-671 . |
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Abstract ：
本发明公开了一种利用甘蔗糖蜜提取物降低猪肉脯中杂环胺含量的方法，通过在猪肉片腌制过程中加入甘蔗糖蜜提取物，并采用真空‑加压循环腌制技术促进肉片对甘蔗糖蜜提取物的吸收，加快腌制速度，将肉片经烘干和烤制制成肉脯。本发明方法解决了现有猪肉脯产品中杂环胺等有害物含量高的技术问题，具有原料绿色天然、工艺简单易行、腌制速度快、降低杂环胺含量显著等优点。
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| GB/T 7714 | 于迪 , 吴佳 , 郝瑞英 et al. 一种利用甘蔗糖蜜提取物降低猪肉脯中杂环胺含量的方法 : CN201911169121.8[P]. | 2019/11/26 . |
| MLA | 于迪 et al. "一种利用甘蔗糖蜜提取物降低猪肉脯中杂环胺含量的方法" : CN201911169121.8. | 2019/11/26 . |
| APA | 于迪 , 吴佳 , 郝瑞英 , 惠文辛 . 一种利用甘蔗糖蜜提取物降低猪肉脯中杂环胺含量的方法 : CN201911169121.8. | 2019/11/26 . |
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采用不同超声功率和时间处理燕麦球蛋白,研究处理前、后燕麦球蛋白的紫外吸收光谱、荧光发射光谱、表面疏水性、一级结构和所形成凝胶的黏弹性、水分弛豫特性、微观结构的变化规律。结果表明,超声处理导致燕麦球蛋白疏水性氨基酸残基的暴露,球蛋白的表面疏水性增加,然而处理后的球蛋白一级结构并没有明显变化。流变学和低场核磁共振结果表明:超声功率和超声时间对凝胶形成有一定的促进作用。通过扫描电镜观察可知,凝胶在微观上呈珠状结构,超声波能使燕麦球蛋白凝胶结构更加紧密。
Keyword ：
低场核磁共振 低场核磁共振 凝胶 凝胶 流变学 流变学 燕麦球蛋白 燕麦球蛋白 结构 结构 超声波 超声波
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| GB/T 7714 | 李健 , 吴珊珊 , 赵兰 et al. 超声处理对燕麦球蛋白结构及凝胶特性的影响 [J]. | 中国食品学报 , 2018 , 18 (11) : 127-134 . |
| MLA | 李健 et al. "超声处理对燕麦球蛋白结构及凝胶特性的影响" . | 中国食品学报 18 . 11 (2018) : 127-134 . |
| APA | 李健 , 吴珊珊 , 赵兰 , 金姗姗 , 陈瑞玮 , 陈艺凡 et al. 超声处理对燕麦球蛋白结构及凝胶特性的影响 . | 中国食品学报 , 2018 , 18 (11) , 127-134 . |
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Oat bran was fermented by filamentous fungi to improve the extractability of beta-glucan. Box-Behnken experimental design and response surface methodology were used to obtain the maximum extractability of beta-glucan. Inoculum volume, fermentation temperature, and time were evaluated as three variables. Under optimal fermentation conditions, the extractability of beta-glucan in oat bran increased to 45.57 +/- 1.82% and 51.10 +/- 2.32% by Aspergillus niger and Rhizopus oryzae, respectively. The extractability was about 3-fold of that before fermentation (16.86 +/- 0.76%). Fermentation of oat bran by Aspergillus niger and Rhizopus oryzae reduced the molecular weight of the extracted beta-glucan from 6.74 x 10(5) to 2.84 x 10(5) and 2.20 x 10(5) Da, respectively. Correspondingly, the apparent viscosity of the extracted beta-glucan decreased after fermentation. But the increased extractability compensated for the reduced molecular weight in the formation of viscous solution. The molecular structure and cellotriosyl/cellotetraosyl ratio were not affected by filamentous fungi fermentation.
Keyword ：
beta-Glucan beta-Glucan Extractability Extractability Fermentation Fermentation Filamentous fungi Filamentous fungi Physicochemical properties Physicochemical properties
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| GB/T 7714 | Wu, Jia , Jin, Shanshan , Wu, Shanshan et al. Effect of filamentous fungi fermentation on the extractability and physicochemical properties of beta-glucan in oat bran [J]. | FOOD CHEMISTRY , 2018 , 254 : 122-128 . |
| MLA | Wu, Jia et al. "Effect of filamentous fungi fermentation on the extractability and physicochemical properties of beta-glucan in oat bran" . | FOOD CHEMISTRY 254 (2018) : 122-128 . |
| APA | Wu, Jia , Jin, Shanshan , Wu, Shanshan , Chen, Yifan , Chen, Ruiwei . Effect of filamentous fungi fermentation on the extractability and physicochemical properties of beta-glucan in oat bran . | FOOD CHEMISTRY , 2018 , 254 , 122-128 . |
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Abstract ：
在酸性条件下制备出了燕麦球蛋白热致凝胶.利用流变仪、低场核磁共振仪和扫描电镜研究了不同pH时燕麦球蛋白热致凝胶的粘弹性与微观结构.同时利用紫外和荧光光谱法研究了在加热条件下pH对溶液中燕麦球蛋白分子结构的影响.由凝胶的流变学结果可知,在一定的酸性范围内,凝胶的弹性模量G''会随着pH的减小而增大.水分弛豫特性和扫描电镜结果显示,随着pH的减小,热致凝胶逐渐由致密的球状聚集结构转变为交联的网络结构.紫外吸收和荧光发射光谱表明,低pH导致了燕麦球蛋白分子的变性和内部疏水性氨基酸的暴露.总而言之,在低pH条件下,部分变性的燕麦球蛋白经热处理后,会聚集形成紧密堆积或疏松的凝胶结构.
Keyword ：
pH pH 低场核磁共振 低场核磁共振 扫描电镜 扫描电镜 流变特性 流变特性 热致凝胶 热致凝胶 燕麦球蛋白 燕麦球蛋白 紫外和荧光光谱 紫外和荧光光谱
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| GB/T 7714 | 吴珊珊 , 金珊珊 , 陈瑞玮 et al. 低pH对燕麦球蛋白热致凝胶和分子结构的影响 [J]. | 粮食加工 , 2018 , 43 (2) : 39-43 . |
| MLA | 吴珊珊 et al. "低pH对燕麦球蛋白热致凝胶和分子结构的影响" . | 粮食加工 43 . 2 (2018) : 39-43 . |
| APA | 吴珊珊 , 金珊珊 , 陈瑞玮 , 陈艺凡 , 吴佳 . 低pH对燕麦球蛋白热致凝胶和分子结构的影响 . | 粮食加工 , 2018 , 43 (2) , 39-43 . |
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Abstract ：
采用不同超声功率和时间处理燕麦球蛋白,研究处理前、后燕麦球蛋白的紫外吸收光谱、荧光发射光谱、表面疏水性、一级结构和所形成凝胶的黏弹性、水分弛豫特性、微观结构的变化规律.结果表明,超声处理导致燕麦球蛋白疏水性氨基酸残基的暴露,球蛋白的表面疏水性增加,然而处理后的球蛋白一级结构并没有明显变化.流变学和低场核磁共振结果表明:超声功率和超声时间对凝胶形成有一定的促进作用.通过扫描电镜观察可知,凝胶在微观上呈珠状结构,超声波能使燕麦球蛋白凝胶结构更加紧密.
Keyword ：
低场核磁共振 低场核磁共振 凝胶 凝胶 流变学 流变学 燕麦球蛋白 燕麦球蛋白 结构 结构 超声波 超声波
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| GB/T 7714 | 李健 , 吴珊珊 , 赵兰 et al. 超声处理对燕麦球蛋白结构及凝胶特性的影响 [J]. | 中国食品学报 , 2018 , 18 (11) : 127-134 . |
| MLA | 李健 et al. "超声处理对燕麦球蛋白结构及凝胶特性的影响" . | 中国食品学报 18 . 11 (2018) : 127-134 . |
| APA | 李健 , 吴珊珊 , 赵兰 , 金姗姗 , 陈瑞玮 , 陈艺凡 et al. 超声处理对燕麦球蛋白结构及凝胶特性的影响 . | 中国食品学报 , 2018 , 18 (11) , 127-134 . |
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Abstract ：
本文分析了燕麦β-葡聚糖溶液含量、分子质量和冻融次数对所形成冷冻凝胶中的水分状态和凝胶流变学特性的影响。结果表明:提高燕麦β-葡聚糖溶液含量,降低β-葡聚糖的分子质量,增加冻融次数,都有利于燕麦β-葡聚糖凝胶的形成,且所得冷冻凝胶具有较好的凝胶特性。
Keyword ：
低场核磁共振 低场核磁共振 凝胶 凝胶 燕麦β-葡聚糖 燕麦β-葡聚糖 黏弹性 黏弹性
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| GB/T 7714 | 戴巧玲 , 张如 , 李琳琳 et al. 燕麦β-葡聚糖冷冻凝胶的低场核磁和黏弹性研究 [J]. | 中国食品学报 , 2017 , 17 (01) : 47-54 . |
| MLA | 戴巧玲 et al. "燕麦β-葡聚糖冷冻凝胶的低场核磁和黏弹性研究" . | 中国食品学报 17 . 01 (2017) : 47-54 . |
| APA | 戴巧玲 , 张如 , 李琳琳 , 吴小燕 , 吴佳 . 燕麦β-葡聚糖冷冻凝胶的低场核磁和黏弹性研究 . | 中国食品学报 , 2017 , 17 (01) , 47-54 . |
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