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学者姓名：梁鹏
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Abstract ：
Fish oil is rich in omega-3 polyunsaturated fatty acids and offers a variety of health benefits. The ability of large yellow croaker roe phospholipids (LYCRPs) to improve the oxidation stability of fish oil has been confirmed in our previous study, but the feasibility of fabricating fish oil microcapsules in the presence of LYCRPs has not been confirmed yet. In this study, the fabrication of fish oil microcapsules containing LYCRPs was optimized using response surface methodology based on single-factor experiments of core wall ratio, compound wall material ratio, and solid content with a mixture of soy protein isolate (SPI) and maltodextrin (MD) as the wall material. The physicochemical properties and structural characteristics of the microcapsules were further characterized. The optimal process for fabricating fish oil microcapsules containing LYCRPs was as follows: core to wall ratio of 1:1.6, compound wall material ratio (SPI:MD) of 1:2, and solid content of 15%. Compared to the fish oil microcapsules without LYCRPs, those containing LYCRPs showed significant (P<0.05) increases in bulk density as well as significant (P < 0.05) decreases in repose angle and peroxide value. The morphology of the obtained microcapsules was nearly spherical in shape, with smooth surfaces, compact structures, and no obvious cracks. Moreover, the structure of the fabricated fish oil microcapsules containing LYCRPs did not undergo significant changes during the spray drying process, demonstrating effective encapsulation. These results contribute to the application of fish roe phospholipids in fish oil microcapsules.
Keyword ：
Encapsulation Encapsulation Fish oil Fish oil Microstructure Microstructure Physicochemical properties Physicochemical properties Roe phospholipids Roe phospholipids
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| GB/T 7714 | Guo, Yujing , Zhang, Zhanqi , Zeng, Qiaoling et al. Fabrication and characterization of fish oil microcapsules in the presence of large yellow croaker roe phospholipids [J]. | FOOD HYDROCOLLOIDS , 2026 , 172 . |
| MLA | Guo, Yujing et al. "Fabrication and characterization of fish oil microcapsules in the presence of large yellow croaker roe phospholipids" . | FOOD HYDROCOLLOIDS 172 (2026) . |
| APA | Guo, Yujing , Zhang, Zhanqi , Zeng, Qiaoling , Liang, Peng , Shi, Feifei . Fabrication and characterization of fish oil microcapsules in the presence of large yellow croaker roe phospholipids . | FOOD HYDROCOLLOIDS , 2026 , 172 . |
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This study aimed to elucidate the effect of extraction solvents on the lipid profiles and volatile compounds in large yellow croaker roe phospholipids (LYPLs) with chloroform/methanol (CM), ethanol/ethanol (EE), and ethanol/hexane (EH). The results demonstrated that CM-extracted LYPLs exhibited the lowest oxidation levels, while EE-extracted LYPLs contained the highest polyunsaturated fatty acids (PUFAs) content. EH extraction was more effective for monounsaturated fatty acids (MUFAs) in LYPLs but was less effective for polar lipids. Across solvents, 410 lipids were identified, with phosphatidylcholine (PC) predominating in all LYPLs groups. The study detected 97 volatiles, with CM-extracted LYPLs showing notably high in pyrazines and benzenes. A total of 65 lipids and 47 volatiles distinguished the three LYPLs groups. Correlation analysis revealed a synergistic effect between PUFAs and lysophosphatidylcholine (LPC), increasing the production of volatile compounds associated with oxidation. These results offered new insights for optimizing future solvent extraction of marine phospholipids.
Keyword ：
Large yellow croaker roe phospholipids Large yellow croaker roe phospholipids Lipidomics Lipidomics Oxidation Oxidation Solvent extraction Solvent extraction Volatile compounds Volatile compounds
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| GB/T 7714 | Zheng, Xinhong , Du, Yanyu , Zhong, Rongbin et al. Effect of extraction solvents on the lipid profiles and volatile compounds of fish roe phospholipids [J]. | FOOD CHEMISTRY , 2025 , 476 . |
| MLA | Zheng, Xinhong et al. "Effect of extraction solvents on the lipid profiles and volatile compounds of fish roe phospholipids" . | FOOD CHEMISTRY 476 (2025) . |
| APA | Zheng, Xinhong , Du, Yanyu , Zhong, Rongbin , Zhu, Yujie , Jiang, Honghe , Liang, Peng et al. Effect of extraction solvents on the lipid profiles and volatile compounds of fish roe phospholipids . | FOOD CHEMISTRY , 2025 , 476 . |
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BACKGROUND: Lacticaseibacillus paracasei, widely recognized for its safety, is frequently used as a starter culture in fermented foods. In the present study, the differences in the physicochemical properties, antioxidant activities, volatile compounds and non-volatile compounds of mango juice fermented with L. paracasei FJG2339 were evaluated. RESULTS: The results displayed that L. paracasei FJG2339 significantly reduced the total sugar content of mango juice, but slightly increased the contents of polyphenols and flavonoids. Meanwhile, the ABTS [i.e. 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)], DPPH (i.e. 2,2-diphenyl-1-picrylhydrazyl) and OH radical scavenging abilities of mango juice were increased by 28%, 29% and 48%, respectively, after L. paracasei FJG2339 fermentation. Flavor profiles analysis suggested that L. paracasei FJG2339 facilitated the production of acids, alcohols and esters in mango juice, which endow it with a distinct aroma. Untargeted metabolomics analysis displayed that L. paracasei FJG2339 fermentation significantly shifted 207 non-volatile compounds (containing 123 up-regulated non-volatile substances and 84 down-regulated non-volatile substances) of mango juice, which are mainly involved in animo acid metabolism (such as alanine, aspartate and glutamate metabolism, tyrosine metabolism, tryptophan metabolism, phenylalanine metabolism, phenylalanine, and tyrosine and tryptophan biosynthesis). CONCLUSION: These results indicate that L. paracasei FJG2339 fermentation enhances the physicochemical properties, antioxidant capacity and metabolic profiles of mango juices. This study has important implications for the application of fermentation technology of fruit juices. (c) 2025 Society of Chemical Industry.
Keyword ：
antioxidant capacity antioxidant capacity lactic acid bacteria lactic acid bacteria mango juice mango juice non-volatile compounds non-volatile compounds volatile compounds volatile compounds
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| GB/T 7714 | Shi, Feifei , Zheng, Xinhong , Liang, Peng et al. Enhancing the quality of mango juices through Lacticaseibacillus paracasei fermentation: unveiling aroma and taste characteristics [J]. | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2025 , 105 (9) : 5102-5113 . |
| MLA | Shi, Feifei et al. "Enhancing the quality of mango juices through Lacticaseibacillus paracasei fermentation: unveiling aroma and taste characteristics" . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 105 . 9 (2025) : 5102-5113 . |
| APA | Shi, Feifei , Zheng, Xinhong , Liang, Peng , Guo, Weiling . Enhancing the quality of mango juices through Lacticaseibacillus paracasei fermentation: unveiling aroma and taste characteristics . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2025 , 105 (9) , 5102-5113 . |
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High molecular weight polysaccharides (GLPH, >= 300 kDa) are the major compounds of Ganoderma lucidum with improving liver function. However, the effect of GLPH on improving acute liver injury (ALI) wasn't revealed. Herein, the ameliorating effects and mechanisms of GLPH were revealed in lipopolysaccharide (LPS)-ALI mice. The results indicated that GLPH intervention (100 mg/kg day) reduced the serum ALT (22.67 f 6.48 U/L), AST (21.19 f 7.08 U/L), ALP (56.98 f 12.71 U/L), GGT (1.48 f 0.22 U/L) levels in ALI mice (p < 0.01). GLPH activated the hepatic antioxidant enzymes activity [SOD (3.75 f 1.17 U/mg prot.) and CAT (3.01 f 0.85 U/mg prot.)] and suppressed the hepatic inflammatory cytokines production [TNF-alpha (40.14 f 8.15 pg/mg prot.), IL-1 beta (35.47 f 10.90 pg/mg prot.), and IL-6 (8.44 f 1.71 pg/mg prot.)] by regulating the Nrf2/OH-1 and Tlr4/NF-kappa B pathway (p < 0.05). Furthermore, GLPH regulated the abundance of Bifidobacterium, Akkermansia, Anaerovorax, and Tyzzerella, which associated with cecal SCFAs, hepatic inflammatory cytokines and antioxidant enzymes. GLPH significantly changed 85 liver metabolites (p < 0.01), which is beneficial for prevent the development of ALI. These results suggested GLPH displayed promising prebiotic properties in relieving ALI, regulating gut microbiota and liver metabolism.
Keyword ：
Acute liver injury Acute liver injury Ganoderma lucidum Ganoderma lucidum Gut microbiota Gut microbiota Metabolomic Metabolomic Polysaccharides Polysaccharides
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| GB/T 7714 | Guo, Weiling , Liu, Wenkun , Liang, Peng et al. High molecular weight polysaccharides from Ganoderma lucidum attenuates inflammatory responses, gut microbiota, and liver metabolomic in lipopolysaccharide-induced liver injury mice [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 287 . |
| MLA | Guo, Weiling et al. "High molecular weight polysaccharides from Ganoderma lucidum attenuates inflammatory responses, gut microbiota, and liver metabolomic in lipopolysaccharide-induced liver injury mice" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 287 (2025) . |
| APA | Guo, Weiling , Liu, Wenkun , Liang, Peng , Ni, Li , Lv, Xucong , Fan, Jinlin et al. High molecular weight polysaccharides from Ganoderma lucidum attenuates inflammatory responses, gut microbiota, and liver metabolomic in lipopolysaccharide-induced liver injury mice . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 287 . |
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The aim of this study was to explore the alterations in physicochemical characteristics, bioactivity, flavor and metabolic profiles of mango juice fermented by Limosilactobacillus reuteri FJG2526 (L. reuteri FJG2526). The results exhibited that L. reuteri FJG2526 had strong adaptability in mango juice, and reduced the total sugar, polyphenolics and flavonoids content of mango juice. L. reuteri FJG2526 fermentation ameliorated the flavor profiles of mango juice, particularly promoted the production of acids, alcohols, and esters. Moreover, 107 metabolites in the mango juice were drastically altered after 48 h L. reuteri FJG2526 fermentation by metabolomic analysis, including 73 remarkably upregulated metabolites and 34 remarkably downregulated metabolites, primarily involving amino acid metabolism. In addition, L. reuteri FJG2526 fermentation also enhanced the ability to scavenge DPPH and OH free radicals of mango juice, and inhibited lipase and alpha-glucosidase activities. This study offers new insights into the mango juice fermentation and will contribute to the application of L. reuteri in functional juices.
Keyword ：
Limosilactobacillus reuteri Limosilactobacillus reuteri Mango juice Mango juice Metabolomics Metabolomics Physicochemical characteristics Physicochemical characteristics Physiological activity Physiological activity
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| GB/T 7714 | Guo, Weiling , Zheng, Haoyu , He, Siyu et al. Improvement of physicochemical characteristics, bioactivity, flavor and metabolic profiles of mango juice fermented by Limosilactobacillus reuteri [J]. | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , 2025 , 431 . |
| MLA | Guo, Weiling et al. "Improvement of physicochemical characteristics, bioactivity, flavor and metabolic profiles of mango juice fermented by Limosilactobacillus reuteri" . | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY 431 (2025) . |
| APA | Guo, Weiling , Zheng, Haoyu , He, Siyu , Lv, Xucong , Liang, Peng , Shi, Feifei . Improvement of physicochemical characteristics, bioactivity, flavor and metabolic profiles of mango juice fermented by Limosilactobacillus reuteri . | INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY , 2025 , 431 . |
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Marine phospholipids can improve the physical properties of gel-type meat foods, but the mechanism is still unclear. The objective of this research was to explore the effect of large yellow croaker roe phospholipids (LYPLs) on the gel property of myofibrillar protein (MP) and the relationship between this effect and the structural changes of MP. The findings demonstrated that LYPLs enhanced the water-holding capacity, rheological property and gel strength of MP. Microstructure revealed that LYPLs had a cross-linking effect on MP, promoting the establishment of a dense gel network. Changes in secondary structure indicated that LYPLs increased the beta-sheet proportion in gel, facilitating unfolding and participating in the establishment of the network. Moreover, LYPLs enhanced the hydrophobic interactions, electrostatic interactions and hydrogen bond content in MP, which was favorable for the construction of superior gel. In conclusion, LYPLs enhance the gel properties of MP by altering its secondary structure and microstructure, as well as by strengthening intermolecular interactions.
Keyword ：
Gel properties Gel properties Intermolecular interactions Intermolecular interactions Large yellow croaker roe phospholipids Large yellow croaker roe phospholipids Mechanism Mechanism Porcine myofibrillar protein Porcine myofibrillar protein
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| GB/T 7714 | Yang, Boruo , Liu, Jin , Lan, Mei et al. Unravelling the enhancement of myofibrillar protein gel properties induced by marine phospholipids: A structure, water state and intermolecular interactions study [J]. | LWT-FOOD SCIENCE AND TECHNOLOGY , 2025 , 223 . |
| MLA | Yang, Boruo et al. "Unravelling the enhancement of myofibrillar protein gel properties induced by marine phospholipids: A structure, water state and intermolecular interactions study" . | LWT-FOOD SCIENCE AND TECHNOLOGY 223 (2025) . |
| APA | Yang, Boruo , Liu, Jin , Lan, Mei , Zhong, Rongbin , Shi, Feifei , Zhang, Min et al. Unravelling the enhancement of myofibrillar protein gel properties induced by marine phospholipids: A structure, water state and intermolecular interactions study . | LWT-FOOD SCIENCE AND TECHNOLOGY , 2025 , 223 . |
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Large yellow croaker roes were used to make fish sauce using enzymolysis method, and the impact of different fermentation temperatures (25, 32 and 40 degrees C) on the physicochemical characteristics and metabolite composition was revealed. Results indicated that compared with 25 and 32 degrees C, the higher contents of total acidity, amino nitrogen, total soluble nitrogen, and the deepening of the nonenzymatic browning degree of fish sauce fermented at 40 degrees C were obtained. The total volatile basic nitrogen content at 40 degrees C was lower than 32 degrees C. The ideal fermentation temperature should be 40 degrees C. The metabolomics analysis of fish sauce showed that 40 degrees C significantly increased the abundance of hippuric acid, 3-hydroxy hippuric acid, hydrocinnamic acid and heptanoic acid compared with other temperatures, but decreased trimethylamine N-oxide, 15-methyl palmitic acid, N6- succinyl adenosine and nicotinamide. These results expand the utilization pathways of low-value fish roes, and provide a promising reference for the manufacturing of high-quality fish sauce.
Keyword ：
Enzymolysis Enzymolysis Fish sauce Fish sauce Large yellow croaker roe Large yellow croaker roe Physicochemical characteristic Physicochemical characteristic Untargeted metabolomics Untargeted metabolomics
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| GB/T 7714 | Zhong, Rongbin , Zheng, Tingting , Wu, Hua et al. Physicochemical characteristics and metabolite composition of fish sauce made from large yellow croaker roe enzymatic hydrolysates based on three fermentation temperatures [J]. | FOOD CHEMISTRY , 2025 , 471 . |
| MLA | Zhong, Rongbin et al. "Physicochemical characteristics and metabolite composition of fish sauce made from large yellow croaker roe enzymatic hydrolysates based on three fermentation temperatures" . | FOOD CHEMISTRY 471 (2025) . |
| APA | Zhong, Rongbin , Zheng, Tingting , Wu, Hua , Du, Yanyu , Yang, Qian , Shi, Feifei et al. Physicochemical characteristics and metabolite composition of fish sauce made from large yellow croaker roe enzymatic hydrolysates based on three fermentation temperatures . | FOOD CHEMISTRY , 2025 , 471 . |
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This work investigated the effects of fish oil oleogel (FOO) loaded with large yellow croaker roe protein hydrolysate (LYCPH) - tannic acid (TA) conjugate on the physicochemical characteristics and flavor quality of surimi gel. The addition of FOO significantly improved the texture properties, water holding capacity, cooking loss rate, and gel strength of surimi gel. Surimi gel added with FOO loaded with LYCPH-TA conjugate had better oxidative stability, higher omega-3 polyunsaturated fatty acid content, and lower amount of undesirable volatile compounds (hexanal and 1-Octen-3-ol). The results provide new insights for improving the quality and production of functional surimi products.
Keyword ：
antioxidants antioxidants Fish oil oleogel Fish oil oleogel flavor quality flavor quality physicochemical properties physicochemical properties surimi gel surimi gel
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| GB/T 7714 | Zhang, Huadan , Yang, Qian , Zheng, Baodong et al. Improvement of Flavor and Gel Properties of Sea Bass Surimi Gel by Fish Oil Oleogel Combined with Antioxidants [J]. | JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , 2025 , 34 (5) : 261-279 . |
| MLA | Zhang, Huadan et al. "Improvement of Flavor and Gel Properties of Sea Bass Surimi Gel by Fish Oil Oleogel Combined with Antioxidants" . | JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 34 . 5 (2025) : 261-279 . |
| APA | Zhang, Huadan , Yang, Qian , Zheng, Baodong , Liang, Peng . Improvement of Flavor and Gel Properties of Sea Bass Surimi Gel by Fish Oil Oleogel Combined with Antioxidants . | JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY , 2025 , 34 (5) , 261-279 . |
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本研究主要考察大黄鱼鱼卵油添加比例对面包品质特性和挥发性风味物质的影响。通过分析添加不同比例（0、1%、2%、3%、4%、5%,w/w）大黄鱼鱼卵油的面包色度、比容、水分含量以及质构等特性指标，考察大黄鱼鱼卵油对面包品质特性的影响，同时采用气相色谱-离子迁移谱（Gas Chromatography-Ion Mobility Spectrometry,GC-IMS）分析面包中的差异挥发性物质。结果表明，面包的L
Keyword ：
品质特性 品质特性 大黄鱼鱼卵油 大黄鱼鱼卵油 离子迁移谱 离子迁移谱 面包 面包 风味 风味
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| GB/T 7714 | 饶菁菁 , 皮俊飞 , 吴晨昕 et al. 大黄鱼鱼卵油对面包品质特性及挥发性风味物质的影响 [J]. | 食品工业科技 , 2025 , 46 (07) : 95-102 . |
| MLA | 饶菁菁 et al. "大黄鱼鱼卵油对面包品质特性及挥发性风味物质的影响" . | 食品工业科技 46 . 07 (2025) : 95-102 . |
| APA | 饶菁菁 , 皮俊飞 , 吴晨昕 , 钟榕斌 , 许瀛尹 , 杨倩 et al. 大黄鱼鱼卵油对面包品质特性及挥发性风味物质的影响 . | 食品工业科技 , 2025 , 46 (07) , 95-102 . |
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以海鲈鱼和牛肉为主要原料，通过谷氨酰胺转氨酶(TG酶)重组技术改进牛排加工工艺。以质构、色泽、感官评分为考察指标，在单因素试验的基础上，采用正交试验优化加工工艺，探讨斩拌时间、滚揉时间、冷凝时间对重组海鲈鱼牛排品质的影响。结果表明，重组海鲈鱼牛排的最佳斩拌时间为90 s,滚揉时间为1.5 h,冷凝时间为16 h。在此工艺条件下重组海鲈鱼牛排的平均凝胶强度达到4 326.01 g·mm,感官评分平均值达到87.1分。该研究结果可为模拟牛排的实际生产提供理论依据和技术支撑。
Keyword ：
加工工艺 加工工艺 斩拌 斩拌 海鲈鱼 海鲈鱼 滚揉 滚揉 谷氨酰胺转氨酶(TG酶) 谷氨酰胺转氨酶(TG酶) 重组牛排 重组牛排
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| GB/T 7714 | 陈龙娇 , 吴晨昕 , 兰娇娇 et al. 重组海鲈鱼牛排加工工艺及其品质研究 [J]. | 中国调味品 , 2025 , 50 (05) : 62-68 . |
| MLA | 陈龙娇 et al. "重组海鲈鱼牛排加工工艺及其品质研究" . | 中国调味品 50 . 05 (2025) : 62-68 . |
| APA | 陈龙娇 , 吴晨昕 , 兰娇娇 , 梁鹏 , 张建仙 . 重组海鲈鱼牛排加工工艺及其品质研究 . | 中国调味品 , 2025 , 50 (05) , 62-68 . |
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