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学者姓名：庄玮婧
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Abstract ：
本发明涉及检测技术领域，具体涉及一种检测实验台，包括试管架，试管架包括多个试管槽，试管槽的顶部具有第一开口，底部具有第二开口和第三开口，第一开口上设置有柔性的袋体，袋体对第一开口进行封闭且深入到试管槽内，袋体与试管槽内壁之间具有气体空间；第二开口设置有第一电磁阀；温度控制装置包括温控组件、气泵、管道和与多个气体出口，气体出口分别与第三开口连通；气泵分别通过管道与多个气体出口连通；温控组件对管道进行加热或者冷却；本发明通过标签、柔性的袋体、第一电磁阀以及温度控制装置三者的结合，通入的气体能够在温控的同时形成气压，方便将试管顶起来一部分，使得操作人员能够看到被其他试管遮挡的试管的标签。
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| GB/T 7714 | 伍鸿强 , 魏萱 , 李兰馨 et al. 一种检测实验台 : CN202510953555.6[P]. | 2025-07-11 . |
| MLA | 伍鸿强 et al. "一种检测实验台" : CN202510953555.6. | 2025-07-11 . |
| APA | 伍鸿强 , 魏萱 , 李兰馨 , 庄玮婧 . 一种检测实验台 : CN202510953555.6. | 2025-07-11 . |
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本发明涉及水产品加工技术领域，具体涉及一种抑制鱼糜贮藏过程中蛋白冷冻变性的方法，其包括如下步骤：向鱼糜中加入1‑5%质量百分数的纤维素纳米晶体得鱼糜样品；在0‑10°C环境中将鱼糜样品混合均匀，并加蒸馏水将所述鱼糜样品水分控制在质量百分数为75‑85%。本发明的有益效果在于：本发明以天然膳食纤维CNC为外源添加剂添加至鱼糜中，发现其对冰晶行为具有良好的调控作用，在鱼糜中使用可起到良好地抑制鱼糜结构破坏与持水能力下降。本发明制备过程简单，原料来源广泛、性能稳定，为开发新型绿色健康的鱼糜冷冻保护剂提供数据支撑，在食品领域具有广阔的应用空间。
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| GB/T 7714 | 郑亚凤 , 倪乾乾 , 杜艳瑜 et al. 一种抑制鱼糜贮藏过程中蛋白冷冻变性的方法 : CN202411802858.X[P]. | 2024-12-09 . |
| MLA | 郑亚凤 et al. "一种抑制鱼糜贮藏过程中蛋白冷冻变性的方法" : CN202411802858.X. | 2024-12-09 . |
| APA | 郑亚凤 , 倪乾乾 , 杜艳瑜 , 关乔 , 庄玮婧 , 黄雅涓 et al. 一种抑制鱼糜贮藏过程中蛋白冷冻变性的方法 : CN202411802858.X. | 2024-12-09 . |
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本发明涉及微生物技术领域，具体涉及一种益生菌微胶囊及其制备方法。所述制备方法包括如下步骤：制备益生菌的菌悬液；将聚乙烯醇溶液，纳米纤维素和纳米纤维素晶体混合水浴加热至完全溶解配制成PCC悬浮液；将所得PCC悬浮液高压灭菌，得纳米纤维素基水凝胶微胶囊；将所述纳米纤维素基水凝胶微胶囊与菌悬液混合，得到益生菌微胶囊。本发明的有益效果在于：纳米纤维素纤维、纳米纤维素晶体与聚乙烯醇相结合形成致密的网络结构可有效增强益生菌在恶劣环境下的稳定性和活性。进一步的，制备的纳米纤维素微胶囊包封益生菌，可提高益生菌在冷冻干燥和加热条件下的存活率。
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| GB/T 7714 | 郑亚凤 , 黄雅涓 , 关乔 et al. 一种益生菌微胶囊及其制备方法 : CN202411802857.5[P]. | 2024-12-09 . |
| MLA | 郑亚凤 et al. "一种益生菌微胶囊及其制备方法" : CN202411802857.5. | 2024-12-09 . |
| APA | 郑亚凤 , 黄雅涓 , 关乔 , 杜艳瑜 , 庄玮婧 , 余明雨 et al. 一种益生菌微胶囊及其制备方法 : CN202411802857.5. | 2024-12-09 . |
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Steam explosion (SE) technology is an effective modification method for improving resource utilization of edible fungi processing by-products. In this study, the effect of SE -modified Tremella fuciformis (T. fuciformis) stem soluble dietary fiber (SDF) on the quality and digestibility of biscuits was investigated. The results showed that the addition of SE -modified T. fuciformis stem SDF (M-SDF) changed the gluten network structure and moisture distribution in the biscuits, which improved the spread ratio of the biscuits and resulted in attractive colors. Meanwhile, as starch was embedded, the starch hydrolysis rate (from 60.9 +/- 0.90 % to 43.01 +/- 0.78 %) and estimated glycemic index (from 84.10 +/- 4.39 to 68.45 +/- 3.15) of 12 % M-SDF biscuits were reduced. Furthermore, 8 % M-SDF received the highest sensory scores. These results demonstrate the potential applicability of SE -modified edible fungi processing by-product SDF as an additive in functional foods.
Keyword ：
Biscuits Biscuits Soluble dietary fiber Soluble dietary fiber Steam explosion Steam explosion
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| GB/T 7714 | Wang, Changrong , Lin, Mengfan , Li, Yibin et al. Effect of steam explosion modified soluble dietary fiber from Tremella fuciformis stem on the quality and digestibility of biscuits [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2024 , 265 . |
| MLA | Wang, Changrong et al. "Effect of steam explosion modified soluble dietary fiber from Tremella fuciformis stem on the quality and digestibility of biscuits" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 265 (2024) . |
| APA | Wang, Changrong , Lin, Mengfan , Li, Yibin , Zhuang, Weijing , Guo, Zebin . Effect of steam explosion modified soluble dietary fiber from Tremella fuciformis stem on the quality and digestibility of biscuits . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2024 , 265 . |
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The preparation of cellulose nanofiber (CNF) using traditional methods is currently facing challenges due to concerns regarding environmental pollution and safety. Herein, a novel CNF was obtained from bamboo shoot shell (BSS) by low-concentration acid and dynamic high-pressure microfluidization (DHPM) treatment. The resulting CNF was then characterized, followed by in vitro and in vivo safety assessments. Compared to insoluble dietary fiber (IDF), the diameters of HIDF (IDF after low-concentration acid hydrolysis) and CNF were significantly decreased to 167.13 nm and 70.97 nm, respectively. Meanwhile, HIDF and CNF showed a higher crystallinity index (71.32 % and 74.35 %). Structural analysis results indicated the successful removal of lignin and hemicellulose of HIDF and CNF, with CNF demonstrating improved thermostability. In vitro, a high dose of CNF (1500 mu g/mL) did not show any signs of cytotoxicity on Caco-2 cells. In vivo, no death was observed in the experimental mice, and there was no significant difference between CNF (1000 mg/kg & sdot;bw) and control group in hematological index and histopathological analysis. Overall, this study presents an environmentally friendly method for preparing CNF from BSS while providing evidence regarding its safety through in vitro and in vivo assessments, laying the foundation for its potential application in food.
Keyword ：
Bamboo shoot shell Bamboo shoot shell Cellulose nanofiber Cellulose nanofiber Characterization Characterization Toxicology Toxicology
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| GB/T 7714 | Luo, Xianliang , Wang, Qi , Liu, Wangxin et al. Characterization and safety assessment of bamboo shoot shell cellulose nanofiber: Prepared by acidolysis combined with dynamic high-pressure microfluidization [J]. | CARBOHYDRATE POLYMERS , 2024 , 335 . |
| MLA | Luo, Xianliang et al. "Characterization and safety assessment of bamboo shoot shell cellulose nanofiber: Prepared by acidolysis combined with dynamic high-pressure microfluidization" . | CARBOHYDRATE POLYMERS 335 (2024) . |
| APA | Luo, Xianliang , Wang, Qi , Liu, Wangxin , Wu, Yirui , Yang, Junyi , Chen, Peng et al. Characterization and safety assessment of bamboo shoot shell cellulose nanofiber: Prepared by acidolysis combined with dynamic high-pressure microfluidization . | CARBOHYDRATE POLYMERS , 2024 , 335 . |
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The objective of this experiment was to assess the impact of diverse drying methods on the flavor of shiitake mushroom soup. The study focused on measuring the levels of aroma and taste substances in mushroom soups. The results showed the shiitake mushroom soup from the freeze-dried group and the microwave vacuum-dried group had higher levels of taste compounds. However, similar to hot air drying and vacuum drying, freeze-drying engendered an amplification in the bitterness and astringency of the shiitake soup. In contrast, microwave vacuum drying (MVD) not only suppressed the increase in undesirable taste in the shiitake mushroom soup but also enhanced its gustatory richness. Concerning aroma, MVD has significantly reduced the drying time of shiitake mushrooms while providing optimal temperature conditions, thereby enhancing the quantity and variety of volatile compounds in shiitake mushroom soup. Consequently, MVD emerges as a promising technique for yielding mushroom soup products of elevated quality.
Keyword ：
Drying method Drying method Flavor characteristic Flavor characteristic Mushroom soup Mushroom soup Stewing Stewing Taste substances Taste substances Volatile compounds Volatile compounds
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| GB/T 7714 | Tu, Dongkun , Wu, Fuhan , Lei, Yanping et al. Analysis of differences in flavor attributes of soups: A case study on shiitake mushrooms dried from different drying techniques [J]. | JOURNAL OF FOOD COMPOSITION AND ANALYSIS , 2024 , 131 . |
| MLA | Tu, Dongkun et al. "Analysis of differences in flavor attributes of soups: A case study on shiitake mushrooms dried from different drying techniques" . | JOURNAL OF FOOD COMPOSITION AND ANALYSIS 131 (2024) . |
| APA | Tu, Dongkun , Wu, Fuhan , Lei, Yanping , Xu, Jingxin , Zhuang, Weijing , Zhao, Yingting et al. Analysis of differences in flavor attributes of soups: A case study on shiitake mushrooms dried from different drying techniques . | JOURNAL OF FOOD COMPOSITION AND ANALYSIS , 2024 , 131 . |
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The effects of high-temperature storage at 37 degrees C on the crystallinity, pasting, rheological, and thermal properties of adlay seed starches from three famous Chinese varieties were studied. The results showed that high- temperature storage altered the natural structure of adlay seed starch, resulting in increased peak viscosity for all starch pastes after one month of storage at 37 degrees C. Jinsha adlay seed starch (JSC), which had the highest amylose content (11.21 %), showed increased D 50, relative crystallinity and OD values, demonstrating strong regrowth ability and hydrophobicity, with starch gels having greater hardness and gumminess after storage. In contrast, Pucheng adlay seed starch (PSC) and waxy Ninghua adlay seed starch (WSC), with similar amylose proportions, showed distinct starch gel properties. PSC (with an amylose content of 3.35 %) exhibited better starch gel properties, whereas WSC (amylose content of 5.74 %) demonstrated improved gumminess and chewiness after storage and exhibited stronger anti-starch regrowth capabilities. This study provides valuable insights into the selection of future starches based on their specific processing requirements.
Keyword ：
Adlay Adlay Amylose Amylose Seed starch Seed starch Storage Storage
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| GB/T 7714 | Chen, Feng , Zhong, Meifang , Luo, Wencan et al. Changes in the starch quality of adlay seed varieties ( Coix lacryma-jobi- jobi L.) from different regions in China after high-temperature storage [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2024 , 277 . |
| MLA | Chen, Feng et al. "Changes in the starch quality of adlay seed varieties ( Coix lacryma-jobi- jobi L.) from different regions in China after high-temperature storage" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 277 (2024) . |
| APA | Chen, Feng , Zhong, Meifang , Luo, Wencan , Zhuang, Weijing , Zhang, Binle , Sun, Jingdi et al. Changes in the starch quality of adlay seed varieties ( Coix lacryma-jobi- jobi L.) from different regions in China after high-temperature storage . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2024 , 277 . |
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Immunomodulatory effects of lotus seed (Nelumbo nucifera Gaertn.) peptides (LSPs) were studied in this paper. The LSPs were prepared by trypsin enzymatic hydrolysis and were separated by ultrafiltration separation technology. The following four peptide fractions with different molecular weight were obtained: LSP-I (>10 kDa), LSP-II (5-10 kDa), LSP-III (3-5 kDa), and LSP-IV (<3 kDa). Macrophage phagocytosis capacity, NO production and cytokine levels were measured in healthy and immunosuppressed mice to explore the effects of immunomodulatory activity of LSPs. In vitro, among the four peptides, LSP-IV showed the greatest effect on RAW264.7 macrophage phagocytosis. In vivo, LSP-IV had no significant effect on the levels of nitric oxide (NO), interleukin 6 (IL-6) and tumor necrosis factor (TNF-alpha) in healthy mice in a dose-dependent manner, but significantly increased the levels of NO, IL -6 and TNF-alpha secreted by peritoneal macrophages (p < 0.01 and p < 0.001, respectively) in immunosuppressed mice. In particular, high doses of LSP-IV (0.10 g/kg body weight) showed a stronger immunomodulatory potential. Our findings shed light on the potential of low-molecular-weight peptides from lotus seeds as novel natural immunoregulatory dietary factors.
Keyword ：
Cytokines Cytokines Immunomodulatory effects Immunomodulatory effects Lotus seed(Nelumbo nuciferaGaertn.) peptides Lotus seed(Nelumbo nuciferaGaertn.) peptides Macrophages Macrophages
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| GB/T 7714 | Zhuang, Weijing , Lu, Xu , Zheng, Yafeng et al. Immunomodulatory effects of lotus seed (Nelumbo nucifera Gaertn.) peptides on macrophages in mice [J]. | FOOD BIOSCIENCE , 2024 , 57 . |
| MLA | Zhuang, Weijing et al. "Immunomodulatory effects of lotus seed (Nelumbo nucifera Gaertn.) peptides on macrophages in mice" . | FOOD BIOSCIENCE 57 (2024) . |
| APA | Zhuang, Weijing , Lu, Xu , Zheng, Yafeng , Song, Hongbo , Zheng, Baodong . Immunomodulatory effects of lotus seed (Nelumbo nucifera Gaertn.) peptides on macrophages in mice . | FOOD BIOSCIENCE , 2024 , 57 . |
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The formation of a single soybean protein isolate (SPI) gel is limited by the processing conditions, and has the disadvantages of poor gel property, and it is usually necessary to add other biomacromolecules to improve its property. In this study, we investigated the effects of polysaccharide concentration on gel properties and interaction mechanisms of Tremella fuciformis polysaccharide (TFP)-SPI complexes. It was found that (1) the rheological properties, texture properties, water-holding properties, and thermal stability of TFP-SPI composite gels were improved with the addition of TFP (0.25-2.0 %, w/v) in a concentration-dependent manner; (2) hydrogen bond, the electrostatic interaction, hydrophobic interaction, and disulfide bond in the gel system increased with the increase of TFP concentration; (3) the electrostatic and hydrophobic interactions played an important role in the formation of the TFP-SPI composite gel while hydrogen bond formation was the least contributor to the binary composite gel network. Overall, TFP is not only a critical health food but also a promising structural component for improving the gel properties of SPI.
Keyword ：
Gel properties Gel properties Soybean protein isolate Soybean protein isolate Tremella fuciformis polysaccharide Tremella fuciformis polysaccharide
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| GB/T 7714 | Zhao, Yingting , Wang, Danni , Xu, Jingxin et al. Effect of polysaccharide concentration on heat-induced Tremella fuciformis polysaccharide-soy protein isolation gels: Gel properties and interactions [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2024 , 262 . |
| MLA | Zhao, Yingting et al. "Effect of polysaccharide concentration on heat-induced Tremella fuciformis polysaccharide-soy protein isolation gels: Gel properties and interactions" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 262 (2024) . |
| APA | Zhao, Yingting , Wang, Danni , Xu, Jingxin , Tu, Dongkun , Zhuang, Weijing , Tian, Yuting . Effect of polysaccharide concentration on heat-induced Tremella fuciformis polysaccharide-soy protein isolation gels: Gel properties and interactions . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2024 , 262 . |
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Native starches are commonly modified for desired properties because of their limited applications. Among various modifications, microwave irradiation has been gaining strong interests and becoming a focal area to transform starch during the last few years. Such interests reside in microwave irradiation's high heating rates, lesser extent of loss in nutritional qualities, and so on when compared with other approaches. This review summaries the effects of microwave field on the structural (e.g. morphology characteristic, lamellae structure, crystallinity, and molecular structure) and physicochemical properties (e.g. pasting properties and gelatiniza-tion) of naturally existing starch derivatives. Different microwave-assisted chemical derivatizations can directly or indirectly affect starch structure from the macroscopic to the microscopic level, thereby resulting in various functionalities. Moreover, conventional starch modification processes can be optimized by applying microwave irradiation to obtain modified starch with high degree of substitution and low viscosity. The future research will help to better understand the structural changes of microwave-assisted starch chemical derivatization and thereby creating a wide range of functionalities.
Keyword ：
Microwave-assisted chemical derivatization Microwave-assisted chemical derivatization Starch physicochemical property Starch physicochemical property Starch structure Starch structure
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| GB/T 7714 | Zhao, Yingting , Tu, Dongkun , Wang, Danni et al. Structural and property changes of starch derivatives under microwave field: A review [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2024 , 256 . |
| MLA | Zhao, Yingting et al. "Structural and property changes of starch derivatives under microwave field: A review" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 256 (2024) . |
| APA | Zhao, Yingting , Tu, Dongkun , Wang, Danni , Xu, Jingxin , Zhuang, Weijing , Wu, Fuhan et al. Structural and property changes of starch derivatives under microwave field: A review . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2024 , 256 . |
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