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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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通过课堂教学建构高阶思维是当下国内外课堂教学改革的热点。基于慕课(MOOC)的混合式教学利于学生高阶思维的形成。为进一步明晰基于MOOC培养学生高阶思维的教学规律,以国家级一流本科课程“食品工艺学”为例,运用MOOC混合式教学模式培养高校学生高阶思维,着重探究课堂教学中学生高阶思维的形成规律,剖析各影响因素与高阶思维构成的关联机制。以布鲁姆教育目标分类为基础,借助问卷调查法,构建融合哲学、心理学和教育学的高阶思维能力要素,奠定理解与培养学生高阶思维能力的理论根基。结果显示:MOOC混合式教学为高校学生高阶学习提供全过程、全方位支撑,该教学模式在高等教育领域普适性良好,对高等教育方式转变和教师教学方式变革有积极引导作用,对提升我国高等教育质量亦具一定参考价值。
Keyword ：
MOOC混合式教学 MOOC混合式教学 食品工艺学 食品工艺学 高等教育 高等教育 高阶思维 高阶思维
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| GB/T 7714 | 梁鹏 , 张敏 , 林娈 . 基于MOOC混合式教学的高校学生高阶思维培养路径探究与实践 [J]. | 食品工业 , 2025 , 46 (06) : 170-175 . |
| MLA | 梁鹏 et al. "基于MOOC混合式教学的高校学生高阶思维培养路径探究与实践" . | 食品工业 46 . 06 (2025) : 170-175 . |
| APA | 梁鹏 , 张敏 , 林娈 . 基于MOOC混合式教学的高校学生高阶思维培养路径探究与实践 . | 食品工业 , 2025 , 46 (06) , 170-175 . |
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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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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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以鲈鱼和牛肉为原料，利用谷氨酰胺转胺（glutamine transaminase,TG）酶预制鱼肉牛排产品。以凝胶强度、质构、色泽和感官评分为考察指标，在单因素试验的基础上，以凝胶强度和感官评分为响应值进行响应面优化试验，建立一种新型健康预制鱼肉牛排配方。结果表明：最佳配方以牛肉、鱼肉总质量为基准，牛肉添加量为34.00%、鱼肉添加量为66.00%、食盐添加量为1.90%、TG酶添加量为0.80%。在此条件下，预制鱼肉牛排口感细腻、肉质紧实、味道适宜，凝胶强度为4 443.18 g·mm，感官评分为84.40，与模型预测值的凝胶强度（4 461.78 g·mm）、感官评分（84.45）接近。获得的鱼肉牛排是一款适宜大众消费的新型健康牛排产品。
Keyword ：
感官评价 感官评价 牛排 牛排 谷氨酰胺转氨酶 谷氨酰胺转氨酶 配方 配方 鲈鱼 鲈鱼
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| GB/T 7714 | 吴晨昕 , 兰娇娇 , 官辉扬 et al. 谷氨酰胺转胺酶预制鱼肉牛排配方的优化 [J]. | 食品研究与开发 , 2025 , 46 (06) : 121-129 . |
| MLA | 吴晨昕 et al. "谷氨酰胺转胺酶预制鱼肉牛排配方的优化" . | 食品研究与开发 46 . 06 (2025) : 121-129 . |
| APA | 吴晨昕 , 兰娇娇 , 官辉扬 , 梁鹏 , 黄建仙 . 谷氨酰胺转胺酶预制鱼肉牛排配方的优化 . | 食品研究与开发 , 2025 , 46 (06) , 121-129 . |
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文章以牛肉-虾肉复合肉糜为对象，将不同添加量（0%、1%、3%、5%、7%）的香菇粉（按复合肉糜质量计算）加入复合肉糜中制成凝胶，探索香菇粉对复合肉糜凝胶品质及风味的影响。随着香菇粉添加量的增加，复合肉糜凝胶的蒸煮损失率由5.18%显著下降至2.37%,L
Keyword ：
品质 品质 牛肉糜 牛肉糜 电子舌 电子舌 虾肉糜 虾肉糜 风味 风味 香菇 香菇
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| GB/T 7714 | 林莹莹 , 杜艳瑜 , 郭云欣 et al. 香菇粉对牛肉-虾肉复合肉糜凝胶品质及风味的影响 [J]. | 中国调味品 , 2025 , 50 (08) : 45-50 . |
| MLA | 林莹莹 et al. "香菇粉对牛肉-虾肉复合肉糜凝胶品质及风味的影响" . | 中国调味品 50 . 08 (2025) : 45-50 . |
| APA | 林莹莹 , 杜艳瑜 , 郭云欣 , 梁鹏 , 刘淑集 , 张建仙 . 香菇粉对牛肉-虾肉复合肉糜凝胶品质及风味的影响 . | 中国调味品 , 2025 , 50 (08) , 45-50 . |
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This study established a biological fermentation process using Saccharomyces cerevisiae and Lactobacillus plantarum to deodorize squid cartilage homogenate. The optimal fermentation conditions for S. cerevisiae were determined as follows: fermentation time 105 min, temperature 34 degrees C, and inoculum size 0.85%. For L. plantarum, the optimum conditions were 79 min, 34.5 degrees C, and 4.5% inoculum. Based on electronic nose and HS-SPME-GC-MS analyses, S. cerevisiae outperformed L. plantarum in eliminating key offensive odor compounds, especially sulfur-containing compounds and aldehydes, while promoting the formation of pleasant aroma compounds such as esters and ketones (e.g., carvone and delta-pentenol). Mechanistic insights suggest that the enhanced deodorization efficiency of S. cerevisiae may be attributed to its multi-pathway synergistic metabolism, involving enzymes like dioxygenases and sulfide oxidases that facilitate the conversion of malodorous substances into odorless or pleasantly aromatic compounds. These findings provide a valuable theoretical and practical foundation for the high-value utilization of squid processing by-products and propose a promising bio-deodorization strategy for aquatic products.
Keyword ：
Biological fermentation technology Biological fermentation technology Lactobacillus plantarum Lactobacillus plantarum Saccharomyces cerevisiae Saccharomyces cerevisiae squid cartilage squid cartilage volatile flavor substances volatile flavor substances
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| GB/T 7714 | Zhang, Tingting , Zhong, Rongbin , Shi, Feifei et al. Comparison of Odor Mitigation in Squid Cartilage Fermented by Saccharomyces cerevisiae and Lactobacillus plantarum [J]. | FOODS , 2025 , 14 (17) . |
| MLA | Zhang, Tingting et al. "Comparison of Odor Mitigation in Squid Cartilage Fermented by Saccharomyces cerevisiae and Lactobacillus plantarum" . | FOODS 14 . 17 (2025) . |
| APA | Zhang, Tingting , Zhong, Rongbin , Shi, Feifei , Yang, Qian , Liang, Peng , Deng, Jiacong . Comparison of Odor Mitigation in Squid Cartilage Fermented by Saccharomyces cerevisiae and Lactobacillus plantarum . | FOODS , 2025 , 14 (17) . |
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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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Marine phospholipids enhance the quality of meat products, but the fundamental mechanism remains unclear. This study aimed to decipher the binding and interaction mechanisms of the main component of marine phospholipids, docosahexaenoic acid-containing phosphatidylcholine (PC-DHA), with functional protein (myosin) of meat products by multi-spectroscopy and molecular dynamics simulations (MDS). Furthermore, this study experimentally analyzed the functional properties of myosin-PC-DHA complex. The spectroscopy showed that PC-DHA interacted with myosin through static quenching to form a stable complex. MDS demonstrated that PC-DHA induced conformational changes in myosin by altering the strength and direction of movement of key amino acid residues. Moreover, MDS revealed that the interaction with PC-DHA increased the solvent contact area and irregularly curled structure of myosin, giving myosin a higher solvent-accessible surface area and more contact sites. These structural changes promoted improved gelling and emulsifying properties of myosin. This study provides a theoretical framework for an in-depth understanding of the mechanisms by which marine phospholipids regulate the quality of meat foods.
Keyword ：
Conformation Conformation Functional properties Functional properties Marine phospholipids Marine phospholipids Molecular dynamics simulations Molecular dynamics simulations Myosin Myosin
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| GB/T 7714 | Yang, Boruo , Lan, Mei , Liu, Xuanyi et al. Integrated experiments and molecular dynamics simulation to decipher the interaction of marine phospholipids with myosin: Focus on binding mechanisms, conformation, and functional properties [J]. | FOOD RESEARCH INTERNATIONAL , 2025 , 218 . |
| MLA | Yang, Boruo et al. "Integrated experiments and molecular dynamics simulation to decipher the interaction of marine phospholipids with myosin: Focus on binding mechanisms, conformation, and functional properties" . | FOOD RESEARCH INTERNATIONAL 218 (2025) . |
| APA | Yang, Boruo , Lan, Mei , Liu, Xuanyi , Liu, Jin , Xiong, Weihao , Zhang, Min et al. Integrated experiments and molecular dynamics simulation to decipher the interaction of marine phospholipids with myosin: Focus on binding mechanisms, conformation, and functional properties . | FOOD RESEARCH INTERNATIONAL , 2025 , 218 . |
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BACKGROUND: Triglyceride-type n-3 polyunsaturated fatty acids (n-3 PUFAs) are often used to improve the quality of meat products, while the potential of phospholipid-type n-3 PUFAs remains underexplored. This study evaluated the gel and flavor quality of minced pork gel (MPG) with marine-sourced large yellow croaker roe phospholipids (LYPLs) as phospholipid-type n-3 PUFA supplements. RESULTS: The addition of LYPLs increased the n-3 PUFA content in MPG and caused no visually significant color changes. Textural properties, water-holding capacity and binding water percentage increased with the incorporation of LYPLs, with the best MPG quality obtained at 1.6% LYPLs. The addition of LYPLs enriched flavor compounds such as aldehydes, ketones and alcohols in MPG while enhancing the perception of saltiness and freshness of MPG. CONCLUSION: LYPLs can be successfully applied as a potential n-3 PUFA supplementation in gel-form meat products and subsequently improve their quality and flavor attributes. This study informs using LYPLs as phospholipid-type n-3 PUFA supplements in meat products. (c) 2025 Society of Chemical Industry.
Keyword ：
flavor flavor gel properties gel properties large yellow croaker roe phospholipids large yellow croaker roe phospholipids minced pork gel minced pork gel n-3 PUFA n-3 PUFA
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| GB/T 7714 | Yang, Boruo , Lan, Mei , Liu, Jin et al. Marine phospholipids as n-3 polyunsaturated fatty acid supplements to enhance the gel and flavor quality of minced pork [J]. | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2025 . |
| MLA | Yang, Boruo et al. "Marine phospholipids as n-3 polyunsaturated fatty acid supplements to enhance the gel and flavor quality of minced pork" . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2025) . |
| APA | Yang, Boruo , Lan, Mei , Liu, Jin , Liu, Xuanyi , Xiong, Weihao , Lin, Luan et al. Marine phospholipids as n-3 polyunsaturated fatty acid supplements to enhance the gel and flavor quality of minced pork . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2025 . |
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