Search results for: Hongshun Yang

Items from 1 to 20 out of 86 results

article

Comparative study on the stability of selected Neutral electrolyzed waters and their sanitizing effect on organic fresh‐cut lettuce (Lactuca sativa Var. crispa L)

Jufang Zhang, Hongshun Yang, Changqing Fang

Journal of Food Processing and Preservation > 45 > 9 > n/a - n/a

In this study, two near neutral pH electrolyzed water (NEW1 produced by redirecting of the catholyte solution back to the anode chamber and NEW2 produced by NaCl and NaHCO₃ as electrolyte) and control (NEW0, produced by commercial unit) were evaluated for their stability during 75 hr storage at 7°C. The physicochemical properties, bactericidal efficiencies, and sanitizing effects on organic fresh‐cut...

article

Comparative study on the gel properties and nanostructures of gelatins from chicken, porcine, and tilapia skin

Ying Xin, Mengyang Chai, Fusheng Chen, Yucheng Hou, more

Journal of Food Science > 86 > 5 > 1936 - 1945

Abstract To clarify the feasibility of replacing commercial gelatin with chicken skin gelatin, we investigated the gel properties and nanostructures of chicken skin gelatin (CG), commercial porcine skin gelatin (PG), and tilapia skin gelatin (FG). Compared with PG and FG, CG exhibited the better gel strength, hardness, chewiness, melting point, gelling temperature, and thermostability. The different...

article

Water loss and status in sponge cake: Impact of Eucheuma as a flour replacement

Min Huang, Lin Zhao, Hongshun Yang

Journal of Food Science > 86 > 3 > 915 - 922

Abstract The impact of Eucheuma on water loss and status in sponge cakes was measured and analyzed in this study. Eucheuma was used to replace 0%, 10%, and 20% of wheat flour to make sponge cakes, coded as the control, EP10, and EP20, respectively. The initial water content of batters showed no significant differences (around 57.0%, dry basis), whereas the final EP10 and EP20 products had higher...

article

Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation

Xinbo Zhuang, Xiping Jiang, Hengyue Zhou, Yinji Chen, more

Carbohydrate Polymers > 2020 > 229 > C

In this study, the effect and mechanism of myofibrillar protein (MP) gelation influenced by the hydration characteristic of three polysaccharides were studied through puncture test, paraffin section, SEM and Raman spectroscopy. The gel strength and water holding capability reflect that MP gelation only significantly improves until modified starch (MS) addition beyond 1.0%. The MS granule improves...

article

Bamboo Leaf Flavonoids Extracts Alleviate Oxidative Stress in HepG2 Cells via Naturally Modulating Reactive Oxygen Species Production and Nrf2‐Mediated Antioxidant Defense Responses

Yue Yu, Zhanming Li, Guangtian Cao, Shudan Huang, more

Journal of Food Science > 84 > 6 > 1609 - 1620

Abstract In this study, bamboo leaf flavonoids extracts (BFE) were employed to alleviate oxidative stress induced by oleic acid in HepG2 cells. Biochemical indexes, intracellular reactive oxygen species production, lipid droplets accumulation, antioxidant enzymes production, and mitochondrial membrane potential were determined to show the alleviation performance of BFE intervention (P < 0.05)...

article

Effects of ball milling micronization on amino acids profile and antioxidant activities of Polygonatumcyrtonema Hua tuber powder

Yue Yu, Zhanming Li, Guangtian Cao, Shuailing Li, more

Journal of Food Measurement and Characterization > 2019 > 13 > 3 > 2106-2117

Recently, edible and medicinal plants have attracted intensive attention as functional foods because of their biological activities. However, there has been little research on the influence of ball milling micronization on the properties of the Polygonatum powder. In this study, ball milling was used to micronize Polygonatumcyrtonema Hua tuber coarse powder to observe the effects on amino acids profile...

article

Effects of κ-carrageenan on the structure and rheological properties of fish gelatin

Li Cheng Sow, Jia Min Nicole Chong, Qiu Xu Liao, Hongshun Yang

Journal of Food Engineering > 2018 > 239 > C > 92-103

Fish gelatin (FG) and κ-carrageenan (KC) were mixed to simulate the physicochemical properties of porcine gelatin (PG). The effects of the mixing ratio between FG and KC on the interaction, structure, and rheological properties of FG were investigated. The maximum associative interaction occurred at the critical mixing ratio of KC:FG (w/w) at 4:96, where the median particle size (D₅₀) of the FG-KC...

article

Impact of soybean protein isolate-chitosan edible coating on the softening of apricot fruit during storage

Lifen Zhang, Fusheng Chen, Shaojuan Lai, Hongjuan Wang, more

LWT - Food Science and Technology > 2018 > 96 > C > 604-611

A soybean protein isolate (SPI)-chitosan edible coating was used to prolong the shelf life of apricots stored at 2 °C. Apricots were coated with two different coating formulations (SPI and SPI combined with chitosan). The changes to several parameters including weight loss, firmness, titratable acidity, soluble solids content, pectin contents, and the nanostructural properties of pectin were investigated...

article

Correction to: Effects of Bromelain Tendersation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret

Xiao Feng, Yiyi Zhu, Qin Liu, Shaojuan Lai, more

Food and Bioprocess Technology > 2018 > 11 > 10 > 1940-1941

The original version of this article unfortunately has mistakes in Fig. 1.

article

Bromelain Kinetics and Mechanism on Myofibril from Golden Pomfret (Trachinotus blochii)

Xiao Feng, Shasha Hang, Yige Zhou, Qin Liu, more

Journal of Food Science > 83 > 8 > 2148 - 2158

Abstract Bromelain was used to tenderize golden pomfrets (Trachinotus blochii). The enzyme kinetic model was

x = 2.447 \times ln [1 + (1332.21 \times \frac{E_{0}}{S_{0}} - 1.74) t]

, which indicated that the degree of hydrolysis (DH, x) was dependent on hydrolysis time (t), the initial concentration of myofibril (S₀) and bromelain (E₀). The relationship between the overall hydrolysis rate (v), S₀, E₀, and t is demonstrated as:

v = (16.50

...

article

Structural Modification of Fish Gelatin by the Addition of Gellan, κ‐Carrageenan, and Salts Mimics the Critical Physicochemical Properties of Pork Gelatin

Li Cheng Sow, Karmaine Kong, Hongshun Yang

Journal of Food Science > 83 > 5 > 1280 - 1291

Abstract Pork gelatin is not suitable for halal and kosher application; however, fish gelatin (FG) can be modified for use as a pork gelatin (PG) mimetic. Herein, low‐acyl gellan (GE), κ‐carrageenan (KC), and salts (CaCl₂ or KCl) were combined with a 180 Bloom tilapia FG. A formulation comprising 5.925% (w/v) FG + 0.025% (w/v) GE + 3mM CaCl₂ best matched the physicochemical properties of PG. The...

article

Effects of Vacuum Impregnation with Calcium Ascorbate and Disodium Stannous Citrate on Chinese Red Bayberry

Yaxian Li, Lifen Zhang, Fusheng Chen, Shaojuan Lai, more

Food and Bioprocess Technology > 2018 > 11 > 7 > 1300-1316

This study aimed to improve the shelf life of Chinese red bayberries using vacuum impregnation. Vacuum pressure of 5 kPa for 15 min, atmospheric pressure for 10 min, an impregnation temperature of 20 °C, alone or in combination with isotonic sucrose solution, 1% food-grade disodium stannous citrate (DSC) and 2% food-grade calcium ascorbate were used for vacuum impregnation. Quality parameters, including...

article

Development of Portable Flow‐Through Electrochemical Sanitizing Unit to Generate Near Neutral Electrolyzed Water

Jufang Zhang, Hongshun Yang, Joel Zhi Yang Chan

Journal of Food Science > 83 > 3 > 780 - 790

Abstract We developed a portable flow‐through, electrochemical sanitizing unit to produce near neutral pH electrolyzed water (producing NEW). Two methods of redirecting cathode yields back to the anode chamber and redirecting anode yields the cathode chamber were used. The NEW yields were evaluated, including: free available chlorine (FAC), oxidation‐reduction potential (ORP), and pH. The performances...

article

Comparative study of pyrethroids residue in fruit peels and fleshes using polystyrene-coated magnetic nanoparticles based clean-up techniques

Xi Yu, Yaxian Li, Melanie Ng, Hongshun Yang, more

Food Control > 2018 > 85 > C > 300-307

An efficient and rapid method for quantifying pyrethroids pesticide residue in fruits samples was developed in the present study. The application of lab prepared polystyrene magnetic nanoparticles based magnetic solid phase extraction technique combined with liquid-solid extraction helped clean-up the sample and preconcentrate the targeted analytes prior to HPLC quantification. The lab prepared nanoparticles...

article

Effects of sucrose addition on the rheology and microstructure of κ-carrageenan gel

Zhi Yang, Huijuan Yang, Hongshun Yang

Food Hydrocolloids > 2018 > 75 > C > 164-173

The thermoreversible gelation behaviour of aqueous κ-carrageenan solution with addition of sucrose (up to 30 wt%) was investigated via small and large deformation oscillatory rheology. The structures of these κ-carrageenan/sucrose gels were characterised by Fourier transform infrared (FTIR) spectroscopy, small angle X-ray scattering (SAXS) and field emission scanning electron microscopy (FESEM). Incorporation...

article

Influence of chitosan-based coatings on the physicochemical properties and pectin nanostructure of Chinese cherry

Ying Xin, Fusheng Chen, Shaojuan Lai, Hongshun Yang

Postharvest Biology and Technology > 2017 > 133 > C > 64-71

The effects of chitosan-based coatings on the postharvest performance Chinese cherry during a twenty days storage period were investigated. The chitosan-based coatings effectively delayed postharvest ripening parameters including weight loss, decay rate, firmness, soluble solid content (SSC) and titratable acidity (TA). The most effective treatment was a combined chitosan and nano-SiOx coating, which...

article

Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride addition

Li Cheng Sow, Yi Rui Peh, Bernadette Natalia Pekerti, Caili Fu, more

LWT - Food Science and Technology > 2017 > 85 > PA > 137-145

Fish gelatin (FG) is more suitable for consumption by religious people than mammalian gelatin. One common modification method of FG is mixing FG with polysaccharides. However, the mechanism is not clear. We found that FG gel containing 0.1 g/100 mL gellan, 20 mmol/L CaCl₂ and 6.67 g/100 mL FG (180 Bloom) matched gel strength, hardness, cohesiveness, chewiness as well as gelling temperature (T_g) and...

article

Characterization and purification of anthocyanins from black peanut (Arachis hypogaea L.) skin by combined column chromatography

Zhenlei Zhao, Min Wu, Yali Zhan, Kanghua Zhan, more

Journal of Chromatography A > 2017 > 1519 > C > 74-82

Black peanut skins as a byproduct from peanut industry contain abundant anthocyanins, evaluated as 8.61±0.27mg/g dry black peanut skins, are currently poorly exploited. In this work, four anthocyanins and three major flavonols were detected and identified by HPLC-PDA-ESI–MS/MS from the acidified water extract of black peanut skins of Arachis hypogaea L. After preliminary removal of flavonols by ethyl...

article

Development of a portable electrolytic sanitising unit for the production of neutral electrolysed water

Jufang Zhang, Shigang Zhou, Ronghua Chen, Hongshun Yang

LWT - Food Science and Technology > 2017 > 82 > C > 207-215

The aim of this study was to develop and evaluate the characteristics and performance of a portable electrolytic sanitising unit. Free available chlorine (FAC), oxidation-reduction potential, and pH of electrolysed water were measured. Response surface methodology coupled with a Box-Behnken design was used to describe the input-output relationship and optimise FAC production. A partial catholyte solution...

article

Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians

Muyang Lin, Siang Hong Tay, Hongshun Yang, Bao Yang, more

Food Chemistry > 2017 > 229 > Complete > 663-673

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...

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INFONA - science communication portal

Search results for: Hongshun Yang

Comparative study on the stability of selected Neutral electrolyzed waters and their sanitizing effect on organic fresh‐cut lettuce (Lactuca sativa Var. crispa L)

Comparative study on the gel properties and nanostructures of gelatins from chicken, porcine, and tilapia skin

Water loss and status in sponge cake: Impact of Eucheuma as a flour replacement

Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation

Bamboo Leaf Flavonoids Extracts Alleviate Oxidative Stress in HepG2 Cells via Naturally Modulating Reactive Oxygen Species Production and Nrf2‐Mediated Antioxidant Defense Responses

Effects of ball milling micronization on amino acids profile and antioxidant activities of Polygonatumcyrtonema Hua tuber powder

Effects of κ-carrageenan on the structure and rheological properties of fish gelatin

Impact of soybean protein isolate-chitosan edible coating on the softening of apricot fruit during storage

Correction to: Effects of Bromelain Tendersation on Myofibrillar Proteins, Texture and Flavour of Fish Balls Prepared from Golden Pomfret

Bromelain Kinetics and Mechanism on Myofibril from Golden Pomfret (Trachinotus blochii)

Structural Modification of Fish Gelatin by the Addition of Gellan, κ‐Carrageenan, and Salts Mimics the Critical Physicochemical Properties of Pork Gelatin

Effects of Vacuum Impregnation with Calcium Ascorbate and Disodium Stannous Citrate on Chinese Red Bayberry

Development of Portable Flow‐Through Electrochemical Sanitizing Unit to Generate Near Neutral Electrolyzed Water

Comparative study of pyrethroids residue in fruit peels and fleshes using polystyrene-coated magnetic nanoparticles based clean-up techniques

Effects of sucrose addition on the rheology and microstructure of κ-carrageenan gel

Influence of chitosan-based coatings on the physicochemical properties and pectin nanostructure of Chinese cherry

Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride addition

Characterization and purification of anthocyanins from black peanut (Arachis hypogaea L.) skin by combined column chromatography

Development of a portable electrolytic sanitising unit for the production of neutral electrolysed water

Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians

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