Search Results - "Shiling LU"

Novel antioxidant peptides from sheep plasma protein hydrolysates: Purification, identification and cytoprotective effects against H2O2‐induced oxidative stress by Jingyun, Wang, Zehao, Ma, Hongyan, Yu, Xingyu, Liu, Doudou, Cao, Shiling, Lu

“…This study sought to purify and identify antioxidant peptides from sheep (Ovis aries) plasma protein hydrolysates and assess their protective impacts on…”
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Ultrasonic structural modification of myofibrillar proteins from Coregonus peled improves emulsification properties by Deng, Xiaorong, Ma, Yigang, Lei, Yongdong, Zhu, Xinrong, Zhang, Lianfu, Hu, Ling, Lu, Shiling, Guo, Xin, Zhang, Jian

“…[Display omitted] •200 W, and 9 min induced the highest emulsification of MPs from C. peled.•HIU induced structural modification of MPs, which strengthened the…”
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Antioxidant activities of peptides derived from mutton ham, Xuanwei ham and Jinhua ham by Wang, Jingyun, Guo, Meiting, Wang, Qingling, Dong, Juan, Lu, Shiling, Lyu, Bing, Ma, Xuelian

“…[Display omitted] •The crude peptides extracted from the three types of ham have antioxidant activity.•UPLC-Q-TOF-MS/MS was used for peptide composition…”
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Heterologous Expression and Application of Multicopper Oxidases from Enterococcus spp. for Degradation of Biogenic Amines by Li, Binbin, Wang, Yuan, Xue, Linlin, Lu, Shiling

“…Biogenic amines are harmful to human health at a certain extent. As a kind of biogenic amine oxidase, multicopper oxidase can be used to degrade them…”
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The effects of amine oxidase‐producing starter culture on biogenic amine accumulation in traditional Chinese smoked horsemeat sausages by Huichao, Zhang, Binbin, Li, Lili, Zhao, Qingling, Wang, Baokun, Li, Shiling, Lu

“…The effects of autochthonous starter cultures (Lactobacillus plantarum, Lactobacillus salivarius and L. plantarum + L. salivarius) on the accumulation of…”
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The Effect of the Ratio of Gamma Aminobutyric Acid-Producing Saccharomyces cerevisiae DL6–20 and Kluyveromyces marxianus B13–5 Addition on Cheese Quality by Li, Shan, Zhang, Yan, Li, Xu, Yin, Pingping, Wang, Tengbin, Li, Yandie, Zhang, Kaili, Sheng, Huayang, Lu, Shiling, Ji, Hua, Fan, Zhexin, Li, Baokun

“…Kazakh cheese is a traditional dairy product in Xinjiang, China. The function and potential probiotic characteristics of Saccharomyces cerevisiae DL6–20 and…”
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Effects of Thyme Essential Oil Microcapsules on the Antioxidant and Quality Characteristics of Mutton Patties by Yu, Hongyan, Ma, Zehao, Wang, Jingyun, Lu, Shiling, Cao, Doudou, Wu, Jiaxing

“…This study aimed to assess the stability of thyme essential oil microcapsules (TEOMs) and their impacts on the antioxidant properties and quality of lamb…”
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Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage by Lu, Shiling, Xu, Xinglian, Zhou, Guanghong, Zhu, Zhiyuan, Meng, Yong, Sun, Yuanming

“…The microbial ecology of fermented sausages inoculated with different starter cultures ( Pediococcus pentosaceus + Staphylococcus xylosus, batch A;…”
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Sensory Properties and Main Differential Metabolites Influencing the Taste Quality of Dry-Cured Beef during Processing by Fu, Huihui, Pan, Li, Wang, Jingyun, Zhao, Jixing, Guo, Xin, Chen, Jingya, Lu, Shiling, Dong, Juan, Wang, Qingling

“…This study adopted widely targeted high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) metabolomics and multivariate data analysis…”
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Impact of Thyme Microcapsules on Histamine Production by Proteus bacillus in Xinjiang Smoked Horsemeat Sausage by Yu, Honghong, Huang, Yali, Lu, Liliang, Liu, Yuhan, Tang, Zonggui, Lu, Shiling

“…Here, we explored the influences of thyme microcapsules on the growth, gene expression, and histamine accumulation by Proteus bacillus isolated from smoked…”
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Application of iTRAQ Technology to Identify Differentially Expressed Proteins of Sauce Lamb Tripe with Different Secondary Pasteurization Treatments by An, Ning, Hou, Ran, Liu, Yangming, Han, Ping, Zhao, Wei, Wu, Wenxia, Lu, Shiling, Ji, Hua, Dong, Juan

“…Vacuum-packed sauce lamb tripe was subjected to secondary pasteurization by high-pressure processing (HPP) and heat treatment (HT), and iTRAQ technology was…”
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The Importance of Amine-degrading Enzymes on the Biogenic Amine Degradation in Fermented Foods: A review by Li, Binbin, Lu, Shiling

“…•Traditional fermented foods are receiving more attention in food quality and safety.•Enzymatic degradation of biogenic amines in fermented foods and beverages…”
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Proteolytic effect of starter culture during ripening of smoked horse sausage by Shiling, Lu, Xianna, Han, yanbin, Yang, Baokun, Li, Chengjian, Xu, Qingling, Wang

“…In this study, we assessed the effect of bacterial and endogenous enzymes on the proteolysis of smoked horse sausage. Commercial starter culture (…”
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Improved screening procedure for biogenic amine production by lactic acid bacteria and Enterobacteria by SHILING, Lu, CAIHONG, Jiang, XINGLIAN, Xu, CHENGJIAN, Xu, KAIXIONG, Li, RUIHUA, Shu

“…An improved screening procedure was developed for the detection of amino acid decarboxylase-positive microorganisms (especially lactic acid bacteria and…”
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Research Progress on Preparation and Application in Food Industry of Bone Collagen by Wenxia WU, Tonghui YU, Yi ZHU, Qingling WANG, Shiling LU, Chengjiang LIU, Juan DONG

“…Bone is the main by-product of animal after slaughtering and is rich in collagen. First, the preparation of bone collagen, involved pretreatment of bone raw…”
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Zircon U-Pb dating and geochemical study of the Xianggou granite in the Ma’anqiao gold deposit and its relationship with gold mineralization by Zhu, LaiMin, Zhang, GuoWei, Lee, Ben, Guo, Bo, Gong, HuJun, Kang, Lei, Lü, ShiLing

“…Single zircon LA-ICP-MS U-Pb dating and lithogeochemical studies have been performed on the Xianggou monzonitic granitic porphyry outcropped in the Ma’anqiao…”
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Effect and mechanism of carvacrol on putrescine production by Obesumbacterium proteus in Xinjiang sausage by Honghong, Yu, Yutong, Bai, Shiling, Lu

“…Here, we explored the effect of carvacrol on growth, gene expression, and putrescine accumulation in O. proteus isolated from Xinjiang sausages. Scanning…”
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Molecular dynamics simulation of the interactions between sesamol and myosin combined with spectroscopy and molecular docking studies by Han, Ping, An, Ning, Yang, Li, Ren, Xudong, Lu, Shiling, Ji, Hua, Wang, Qingling, Dong, Juan

“…In this study, the mechanism of the interactions between sesamol and myosin was explored to confirm the potential application of sesamol in a meat protein…”
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UPLC-MS-MS-based lipidomics for the evaluation of changes in lipids during dry-cured mutton ham processing by Guo, Xin, Shi, Di, Liu, Chengjiang, Huang, Yali, Wang, Qingling, Wang, Jingyun, Pei, Longying, Lu, Shiling

“…•Lipidomics were used to identify lipid changes during the processing of mutton ham.•Lipids are first degraded and then oxidized during the processing of…”
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Exploring the mechanism of moxibustion in myocardial protection of rats with long-term fatigue exercise based on the classical pyroptosis pathway by Lü, Shiling, Li, Ruida, Zhang, Zemin, Wang, Xin, Liang, Yulei, Li, Wenli, Sun, Dongyun

“…Objective To explore the possible mechanism of moxibustion in myocardial protection of rats undergoing long-term fatigue exercise based on observing the…”
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