1Development of a food packaging antibacterial hydrogel based on gelatin, chitosan, and 3-phenyllactic acid for the shelf-life extension of chilled chicken

作者： Liu, Yini; Wang, Debao; Sun, Zhilan; Liu, Fang; Wang, Daoying; Liu, Yini; Wang, Debao; Sun, Zhilan; Liu, Fang; Wang, Daoying; Zhang, Dequan; Wang, Rui; SCI

机构： Minist Sci & Technol, Jiangsu Key Lab Food Qual & Safety, State Key Lab Cultivat Base, Nanjing 210014, Peoples R China; Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China; Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Qual & Safety Control Storage &, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China; Nanjing Tech Univ, Coll Food Sci & Light Ind, Nanjing 211816, Peoples R China;

来源：FOOD HYDROCOLLOIDS

关键词： Chitosan; Hydrogel; Antibacterial; Food packaging

年份：2022

2Effect of ultrasound assisted konjac glucomannan treatment on properties of chicken plasma protein gelation

作者： Zou, Ye; Li, Chao; Wang, Daoying; Xu, Weimin; Zou, Ye; Lu, Fangyun; Yang, Biao; Ma, Jingjing; Yang, Jing; Li, Chao; Wang, Xin; Wang, Daoying; Xu, Weimin; Zou, Ye; Lu, Fangyun; Yang, Biao; Ma, Jingjing; Yang, Jing; Wang, Daoying; Xu, Weimin; Li, Chao; SCI

机构： Minist Sci & Technol, State Key Lab Cultivat Base, Jiangsu Key Lab Food Qual & Safety, Nanjing 210014, Peoples R China; Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China; Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China; Nanjing Yurun Food Co Ltd, 19 Zifeng Rd, Nanjing, Jiangsu, Peoples R China;

来源：ULTRASONICS SONOCHEMISTRY

关键词： Ultrasound; Chicken plasma protein; Konjac glucomannan; Gelation; Property

年份：2021

3Mitigation of heterocyclic amines by phenolic compounds in allspice and perilla frutescens seed extract: The correlation between antioxidant capacities and mitigating activities

作者： Khan, Iftikhar Ali; Luo, Ji; Shi, Haibo; Zou, Ye; Xu, Weimin; Wang, Daoying; Xu, Weimin; Wang, Daoying; Xu, Weimin; Wang, Daoying; Xu, Weimin; Wang, Daoying; Khan, Asad; Zhu, Zongshuai; Huang, Ming; Zhu, Zongshuai; Huang, Ming; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China; Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China; Jiangsu Prov State Key Lab Breeding Base, Key Lab Food Qual & Safety, Nanjing 210014, Peoples R China; Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing 210095, Peoples R China; Nanjing Agr Univ, Coll Prevent Vet Med, Key Lab Mucosal Immunol, Nanjing, Peoples R China; Nanjing Agr Univ, Nanjing Innovat Ctr Meat Prod Proc, Synerget Innovat Ctr Food Safety & Nutr, Nanjing 210095, Jiangsu, Peoples R China; Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Heterocyclic amines; Allspice; Perilla frutescens; Phenolic compounds; Free radical scavenging

年份：2022

4Preparation and characterization of gelatin/zein nanofiber films loaded with perillaldehyde, thymol, or epsilon-polylysine and evaluation of their effects on the preservation of chilled chicken breast

作者： Wang, Debao; Sun, Jinyue; Li, Jiaolong; Sun, Zhilan; Liu, Fang; Wang, Daoying; Wang, Debao; Sun, Jinyue; Li, Jiaolong; Sun, Zhilan; Liu, Fang; Wang, Daoying; Du, Lihui; Wang, Daoying; SCI

机构： Minist Sci & Technol, Jiangsu Key Lab Food Qual, Nanjing 210014, Peoples R China; Minist Sci & Technol, Safety State Key Lab Cultivat Base, Nanjing 210014, Peoples R China; Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China; Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Sa, Key Lab Grains & Oils Qual Control & Proc, Nanjing 210023, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Perillaldehyde; Nanofiber films; Biocompatibility; Meat; Preservation

年份：2022

5Enzymatic extraction and functional properties of phosphatidylcholine from chicken liver

作者： Huang, Jin; Sun, Weiqing; Huang, Jin; Lu, Fangyun; Wu, Yujie; Wang, Daoying; Xu, Weimin; Zou, Ye; SCI

机构： Yangtze Univ, Coll Life Sci, Jingzhou 434023, Hubei, Peoples R China; Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China;

来源：POULTRY SCIENCE

关键词： phosphatidylcholine; enzymatic extraction; solubility; emulsifying properties; by-products

年份：2022

6Effect of myoglobin, hemin, and ferric iron on quality of chicken breast meat

作者： Zhang, Muhan; Yan, Weili; Wang, Daoying; Xu, Weimin; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China;

来源：ANIMAL BIOSCIENCE

关键词： Myoglobin; Hemin; Iron; Lipid Oxidation; Water Holding Capacity

年份：2021

7Evaluation of partial salt-replacement with konjac glucomannan on chicken batters: Edible quality and physicochemical properties of heat-set gel

作者： Shi, Haibo; Luo, Ji; Zou, Ye; Xu, Weimin; Wang, Daoying; Shi, Haibo; Luo, Ji; Zou, Ye; Xu, Weimin; Wang, Daoying; Khan, Iftikhar Ali; Shi, Haibo; Zhong, Huiting; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China; Key Lab Food Qual & Safety Jiangsu Prov State Key, Nanjing 210014, Peoples R China; Shenzhen Univ, Inst Adv Study, Shenzhen Key Lab Marine Microbiome Engn, Shenzhen 518060, Peoples R China; South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Guangdong, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Chicken batter; Salt substitution; Konjac glucomannan; Edible quality; Gel property

年份：2022

8Recombinant Porcine 12-Lipoxygenase Catalytic Domain: Effect of Inhibitors, Selectivity of Substrates and Specificity of Oxidation Products of Linoleic Acid

作者： Xu, Jiamei; Liu, Yu; Geng, Zhiming; Xu, Jiamei; Liu, Yu; Ma, Jingjing; Li, Pengpeng; Wang, Daoying; Zhang, Muhan; Xu, Weimin; Xu, Weimin; SCI

机构： Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China; Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China; Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing 210095, Peoples R China;

来源：FOODS

关键词： Lipoxygenase; inhibitors; substrates; oxidation products; linoleic acid; porcine

年份：2022

9Stability and stabilization of omega-3 oils: A review

作者： Wang, Jiankang; Han, Linxiao; Sun, Yujiao; Huang, Junrong; Wang, Jiankang; Han, Linxiao; Sun, Yujiao; Huang, Junrong; Wang, Daoying; Shahidi, Fereidoon; SCI

机构： Shaanxi Univ Sci & Technol, Sch Food & Biol Engn, Xian 710021, Peoples R China; Shaanxi Univ Sci & Technol, Nat Food Macromol Res Ctr, Xian 710021, Peoples R China; Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China; Mem Univ Newfoundland, Dept Biochem, St John, NF A1B 3X9, Canada;

来源：TRENDS IN FOOD SCIENCE & TECHNOLOGY

关键词： Omega-3 oils; Oxidative stability; Stabilization; Structural modification; Emulsion; Encapsulation

年份：2021

10An electrochemical platform based on a hemin-rGO-cMWCNTs modified aptasensor for sensitive detection of kanamycin

作者： Gao, Tianyi; Cao, Jinxuan; Sun, Chong; Zhang, Nana; Huang, Yang; Zhu, Hongxing; Wang, Daoying; Wang, Daoying; Wang, Chunmei; SCI

机构： Ningbo Univ, Key Lab Anim Prot Food Proc Technol Zhejiang Prov, Ningbo 315211, Peoples R China; Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China; Minist Sci & Technol, Jiangsu Key Lab Food Qual & Safety, State Key Lab Cultivat Base, Nanjing 210014, Jiangsu, Peoples R China; Jiangsu Acad Agr Sci, Cent Lab, Nanjing 210014, Peoples R China;

来源：RSC ADVANCES

年份：2021