|
|
|
题名
|
作者
|
年代
|
出处
|
被引量
|
| 1 | Metabolomics mechanism of traditional soy sauce associated with fermentation time显示文摘Given that fermentation time has significant impact on quality and flavor of soy sauce,a global understanding of the metabolic mechanism as fermentation time prolonged is essential for producing satisfactory and consistent quality of traditional soy sauce.Herein,the metabolic compounds changes of soy sauce associated with fermentation time up to 10 years were comprehensively investigated by using Chinese traditional fermented soy sauce(CTFSS)as a demonstration.Results showed that formaldehyde nitrogen,total soluble nitrogen(TSN),non-salt soluble solids,amino acids,free 5’-nucleotides and volatile compounds in CTFSS changed obviously during fermentation.Specifically,glutamic acid and aspartic acid were prominent in CTFSS.Continuous decrease in content of hypoxanthine(Hx)was found from 1 M(1-month soy sauce)to7 M(7-months soy sauce).Furthermore,a significant opposite tendency for changes between some volatile compounds and amino acids was indicated that there was a transformation between these two components.Therefore,a better understanding to the influence of fermentation time on soy sauce had been proposed.As the formation and conversion of amino acids and sugars might be mainly responsible for flavor formation in CTFSS,the ratio of these two reactions rate led the metabolism to be divided into three steps,degradation,conversion and balance. | Li Zhu Siyu He Ying Lu Jianhong Gan Ningping Tao Xichang Wang Zaoli Jiang Yuanxiang Hong Changhua Xu | 2022 | Food Science and Human Wellness2022，11，2： | 7 |
| 2 | Removal of P_4, PH_3 and H_2S from Yellow Phosphoric Tail Gas by a Catalytic Oxidation Process显示文摘Yellow phosphorus tail gas is a resource used to produce bulk chemicals, such as formates, oxalates, and methanol after its pretreatment and purification. In this study, catalytic oxidation of phosphorus and hydrogen sulfide in yellow phosphorus tail gas was investigated on an ordinary activated carbon (OAC) and a home made catalyst KU2. The adsorption characteristics of phosphorus and hydrogen sulfide on the catalysts were studied in a fixed-bed system at different temperatures between 20℃ and 140℃ at atmospheric pressure. Both KU2 and OAC are proved to be effective catalysts in the catalytic oxidation process (COP) for H 2S and PH 3 removal. Purification efficiency increased with the increase of temperature and oxygen concentration in yellow phosphorus tail gases. Under optimized operation conditions, the product gases with a content of hydrogen sulfide<5 mg/m 3 and total phosphorus<5 mg/m 3 were obtained by using the COP process. Deactivated catalysts could be restored to the original activated state, even after several regenerations. A mathematical model was developed to simulate the experimental results and the mass transport coefficient from the experiment was evaluated. Good agreement between the experimental breakthrough curves and the model predictions was observed. | NingPing Hans-JoergBart MaLiping WangXueqian | 2004 | 工程科学(英文版)2004，2，4： | 5 |
| 3 | Impact and inhibitory mechanism of phenolic compounds on the formation of toxic Maillard reaction products in food显示文摘As one of the dominant reactions occurring during thermal treatment of food, the Maillard reaction not only leads to the formation of aroma, browning color and taste compounds, but also contributes to the formation of some unpleasant toxic substances including acrylamide,heterocyclic amines and advanced glycation end products.Polyphenols, one of the most abundant antioxidants in the human diet, are contained in different kinds of foods. In this review, some recent studies on the impact of dietary polyphenols on the formation of acrylamide, heterocyclic amines and advanced glycation end products formed during the Maillard reaction are summarized, including the research work conducted with both chemical model systems and real food model systems; the possible inhibitory mechanisms of different polyphenols are also summarized and discussed in this review. Basically we found that some dietary polyphenols not only scavenge free radicals, but also react with reactive carbonyl species,thus lowering the formation of toxic Maillard reaction products. This review provides a useful theoretical foundation for the application of polyphenols in food safety, and suggests some directions for further study of natural products as inhibitors against the formation of toxic substances in thermally processed food. | Jing TENG Xiaoqian HU Ningping TAO Mingfu WANG | 2018 | Frontiers of Agricultural Science and Engineering2018，5，3： | 4 |
| 4 | Gelatin-stabilized traditional emulsions:Emulsion forms,droplets,and storage stability显示文摘Fish oils are important substances in the field of food and drug delivery.Due to their unstable double bonds,fishy taste,and poor water solubility,it is pivotal to investigate novel dosage forms for fish oils,such as encapsulated droplets.In this work,we primarily prepared gelatin-stabilized fish oil-loaded traditional emulsions and investigated their emulsion forms,droplets,and storage stability under different preparation and storage conditions.Our results showed that higher gelatin solution pH,higher storage temperature in the range of 4–37℃,and increased storage time induced the emulsion form switch from a liquid form to a redispersible gel form of the fish oil emulsion.The droplets had core-shell microstructures and a trimodal size distribution,which decreases linearly with increasing gelatin solution pH and homogenizing time,but decreases exponentially with increasing homogenizing speed.In addition,storage temperature showed a notably different effect on traditional emulsion storage.This work provides a fundamental knowledge for the formation,microstructure,and properties of gelatin-based traditional emulsions.It also provides a promising new application for fish oil-loaded emulsions in food beverages,soft candy,and other food products. | Mengzhen Ding Ting Zhang Huan Zhang Ningping Tao Xichang Wang Jian Zhong | 2020 | Food Science and Human Wellness2020，9，4： | 3 |
| 5 | Characterization of refined fish oil from small fish in Mauritania显示文摘In this study,the effects of chemical refining on the physicochemical indices,environmental pollutants,lipid functional groups,relaxation characteristics,fatty acid profiles,and triglyceride(TG)molecular species in crude oil extracted from small fish in Mauritania were evaluated.The acid,peroxide,and iodine values of crude oil were identified as 5.52 mg KOH/g,1.73 meq/kg,and 200.78 g/100 g oil,respectively.After refining,these values were determined to be 0.29 mg KOH/g,0.76 meq/kg,and 210.80 g/100 g oil,respectively.The polychlorinated biphenyls and arsenic content of crude oil were identified as 32.30μg/kg and 1.00 mg/kg,respectively.After refining,these were not detected.The content of eicosapentaenoic acid(EPA)and docosahexaenoic acid(DHA)accounted for as much as 87.55%of the polyunsaturated fatty acids in the refined oil,indicating that high-quality fish oil is suitable as a food supplement.The correlation coefficient of the infrared spectra before and after refining was 0.968,and the relaxation time and peak shape data were almost similar before and after purification.Meanwhile,there were no significant differences(P≥0.05)in fatty acid profiles between the crude and refined oils,except for C16:0(P<0.01).Based on UPLC-Q E-MS/MS detection,137 TG molecules were identified in both crude and refined oils.Among the detected TG molecular species,64 contained EPA or DHA,which accounted for 46.83%and 46.00%of the total TG content in crude and refined oils,respectively.After refining,the content of the molecular species decreased by 31.95 mg/10 g,among which the three most variable molecular species were TG(16:0/18:1/22:6),(16:1/16:2/18:1),and(18:4/16:0/20:5),accounting for 29.26%of the decline of the molecular species.Overall,the refining process had little effect on the fatty acid profile and distribution of TG molecular species in fish oil. | Xuebing Zhang Liu Lin Zhuanxia Chen Jing Zhang Xichang Wang Ningping Tao | 2022 | Aquaculture and Fisheries2022，7，6： | 3 |
| 6 | Optical neural network quantum state tomography显示文摘Quantum state tomography(QST)is a crucial ingredient for almost all aspects of experimental quantum information processing.As an analog of the“imaging”technique in quantum settings,QST is born to be a data science problem,where machine learning techniques,noticeably neural networks,have been applied extensively.We build and demonstrate an optical neural network(ONN)for photonic polarization qubit QST.The ONN is equipped with built-in optical nonlinear activation functions based on electromagnetically induced transparency.The experimental results show that our ONN can determine the phase parameter of the qubit state accurately.As optics are highly desired for quantum interconnections,our ONN-QST may contribute to the realization of optical quantum networks and inspire the ideas combining artificial optical intelligence with quantum information studies. | Ying Zuo Chenfeng Cao Ningping Cao Xuanying Lai Bei Zeng Shengwang Du | 2022 | Advanced Photonics2022，4，2： | 1 |
| 7 | Photoexcited TiO2 Nanoparticles Through OH-radicals Induced Malignant Cells to Necrosis显示文摘 | Xu Minhua Huang Ningping Xiao Zhongdang | 1998 | Supramolecular Science1998，5，56： | 1 |
| 8 | Surface phase morphology and composition of the casting films of PVDF-PVP blend显示文摘 | Chen Ningping Hong Liang | 2002 | Polymer2002，43，4： | 1 |
| 9 | Proton-conducting membrane composed of sulfonated polystyrene microspheres, poly(vinylpyrrolidone) and poly(vinylidene fluoride)显示文摘 | Ningping Chen Liang Hong | 2002 | Solid State Ionics2002，，3： | 1 |
| 10 | Reperfusion induces myocardial apoptotic cell death显示文摘 | Nakamura M Wang ningping | 2000 | Cardiovasc Res2000，45，3： | 1 |
| 11 | 显示文摘 | Liang Hong | 2002 | Solid State Ionics2002，146，： | 1 |
| 12 | Status and development of directional drilling technology in coal mine 显示文摘 | YAO Ningping ZHANG Jie JIN Xing | 2014 | Procedia Engineering2014，73，： | 1 |
| 13 | Nucleos(t)ide Analogues Only Induce Temporary Hepatitis B e Antigen Seroconversion in Most Patients With Chronic Hepatitis B显示文摘 | Jurri?n G.P. Reijnders Moniek J. Perquin Ningping Zhang Bettina E. Hansen Harry L.A. Janssen | 2010 | Gastroenterology2010，，2： | 1 |
| 14 | Status and Development of Directional Drilling Technology in Coal Mine显示文摘 | Yao Ningping Zhang Jie Jin Xing | 2014 | Procedia Engineering2014，73，： | 1 |
| 15 | Low distortion speech denoising using an adaptive parametric Wiener filter显示文摘 | Ningping Fan | 2004 | IEEE International Conference on Acoustics Speech and Signal Processing(ICASSP)2004，1，： | 1 |
| 16 | Sorption-Desorption Behavior of Strontium-85 Onto Montmorillonite and Silica Colloids显示文摘 | Lu Ningping Mason C F V | 2001 | Appl Geochem2001，16，： | 1 |
| 17 | Tinnitus : a cross-sectional studyon the audiologic characteristics显示文摘 | Gilles A Goelen S Van de Hey ningP | 2014 | Otol Neurotol2014，35，3： | 1 |
| 18 | Preparation of multicore millimeter-sized spherical alginate capsules to specifically and sustainedly release fish oil显示文摘Specific and sustained release of nutrients from capsules to the gastrointestinal tract has attracted many attentions in the field of food and drug delivery.In this work,we reported a monoaxial dispersion electrospraying-ionotropic gelation technique to prepare multicore millimeter-sized spherical capsules for specific and sustained release of fish oil.The spherical capsules had diameters from 2.05 mm to 0.35 mm with the increased applied voltages.The capsules consisted of uniform(at applied voltages of≤10 k V)or nonuniform(at applied voltages of>10 k V)multicores.The obtained capsules had reasonable loading ratios(9.7%-6.3%)due to the multicore structure.In addition,the obtained capsules had specific and sustained release behaviors of fish oil into the small intestinal phase of in vitro gastrointestinal tract and small intestinal tract models.The simple monoaxial dispersion electrospraying-ionotropic gelatin technique does not involve complicated preparation formulations and polymer modification,which makes the technique has a potential application prospect for the fish oil preparations and the encapsulation of functional active substances in the field of food and drug industries. | Lina Tao Panpan Wang Ting Zhang Mengzhen Ding Lijie Liu Ningping Tao Xichang Wang Jian Zhong | 2023 | Food Science and Human Wellness2023，12，2： | 1 |
| 19 | Rat hepatocyte aggregate formation on discrete aligned nanofibers of type-i collagen-coated poly(t-lactic acid)显示文摘 | Feng Zhanqi Chu Xuehui Huang Ningping | 2010 | Biomaterials2010，31，13： | 1 |
| 20 | Surface phase morphology and composition of the casting films of PVDF–PVP blend显示文摘 | Ningping Chen Liang Hong | 2001 | Polymer2001，，4： | 1 |
您所在的机构暂未开通此部分的功能，请联系管理员