Publications by authors named "Yingqun Wu"
The variation in thawing time, deterioration behavior, secondary structure, surface hydrophobicity, and average particle size of frozen egg whites (EW) thawed with or without ultrasound were characterized to evaluate the effect of ultrasound on the gel properties and volatiles of egg white thermogel (EWG). The texture, water holding capacity, etc., gel properties and microstructure were well maintained in frozen EW thawed by ultrasound (UEW) resulted from the mitigation of deterioration behavior due to shorter melting time (reduced 91.
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- Scientists studied how pickling affects the special smells in preserved egg yolks (PEY) by looking at changes caused by pH levels.
- They found that oxidation and breakdown of proteins and fats happen at different times during pickling, especially early on.
- Some chemicals like 1-octen-3-one and heptanal become more noticeable because of these processes, which change how the egg yolk smells.
Hawthorn ( Bunge) has been highlighted as an excellent source of a variety of bioactive polymers, which has attracted increasing research interest. Pectin, as a kind of soluble dietary fiber in hawthorn, is mainly extracted by hot water extraction and ultrasonic or enzymatic hydrolysis and is then extensively used in food, pharmaceutical, and nutraceutical industries. Numerous studies have shown that hawthorn pectin and its derived oligosaccharides exhibit a wide range of biological activities, such as antioxidant activity, hypolipidemic and cholesterol-reducing effects, antimicrobial activity, and intestinal function modulatory activity.
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