Query：
学者姓名：张龙涛
Refining：
Year
Type
Indexed by
Source
Complex
Co-Author
Language
Clean All
Abstract ：
As the primary electrolyte in salt-containing foods, NaCl governs interparticle repulsions and water partitioning across polymer networks. The mechanisms by which NaCl tunes electrostatic screening, hydration, and interpolymer association in HPCS-XG gels remain insufficiently defined. Here we integrate RVA, zeta-potential, LF-NMR, oscillatory/steady rheology, FTIR/XRD, and SEM to establish a salt-mediated mechanism that links ionic strength to gelatinization, network assembly, and water dynamics. NaCl decreases the absolute zeta-potential, contracts XG coils, and tightens HPCS-XG contacts while reducing effective water availability and perturbing hydrogen-bonding. These coupled effects suppress granule swelling and amylose leaching (19.92 -> 12.02 g/g; 13.9 -> 8.38 %), increase apparent solubility (18.0 -> 63.5 %), and shorten the long-T-2 water population (1126 -> 464 ms). At moderate ionic strength, reinforced interpolymer association yields a viscosity maximum (similar to 1246 cP at 0.5 M) and higher optical clarity; at 1.0 M, hydration limitation and restricted chain mobility outweigh associative gains, producing softer weak-gel networks (G 'down arrow, tan delta up arrow) and reduced thixotropic recovery. Pasting temperature increases with salinity, and particle size shifts downward, consistent with suppressed swelling and screened interparticle repulsions. Microstructural evidence corroborates this pathway: lamellar matrices evolve into flocculated, particulate networks with increasing salinity; FTIR indicates no new covalent functionalities, and XRD reveals salt crystallites in dried gels. Collectively, the data converge on a unifying mechanism in which NaCl tunes electrostatic screening and hydrogen-bond architecture to control granule swelling, chain association, and water partitioning, defining a concentration-dependent optimum for viscosity and clarity and a predictable softening beyond 0.5 M. These rules provide actionable levers for designing salt-containing foods with targeted texture, stability, and processing robustness.
Keyword ：
Composite gel Composite gel Hydroxypropyl tapioca starch Hydroxypropyl tapioca starch Rheological behavior Rheological behavior Water-holding capacity Water-holding capacity Xanthan gum Xanthan gum
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Hou, Guohua , Guo, Youjie , Miao, Song et al. Effect of NaCl on physicochemical and rheological properties of hydroxypropyl cassava Starch-Xanthan gum mixture [J]. | FOOD HYDROCOLLOIDS , 2026 , 172 . |
| MLA | Hou, Guohua et al. "Effect of NaCl on physicochemical and rheological properties of hydroxypropyl cassava Starch-Xanthan gum mixture" . | FOOD HYDROCOLLOIDS 172 (2026) . |
| APA | Hou, Guohua , Guo, Youjie , Miao, Song , Zhang, Longtao , Zheng, Baodong . Effect of NaCl on physicochemical and rheological properties of hydroxypropyl cassava Starch-Xanthan gum mixture . | FOOD HYDROCOLLOIDS , 2026 , 172 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
The long-term sustainable development of flexible electronic devices is limited by a reliance on synthetic polymers that pose dangers for humans and potentially severe ecological problems, as well as a reliance on conventional processing methods. This work aims to exploit 3D printing to develop natural biogels composed of fish gelatin and high acyl gellan gum for use as flexible sensors. The electrical conductivity and mechanical strength were remarkably enhanced through the environmentally friendly enzyme (transglutaminase) cross- linking and non-toxic ethanol modification treatment, which allows the development of 3D printed sensors for temperature, strain, and stress sensors. The hydrogel exhibits excellent mechanical and electrical properties as strain sensors, with Young's modulus and tensile strength of 20.7 f 1.38 kPa and 0.14 f 0.01 MPa, respectively, and an ultimate strain of 270.54 f 16.23 %, which is conducive to a comfortable wearing experience. Moreover, the obtained sensors exhibited ultra-low latency (6.1 f 1.47 ms), good durability (withstanding 1000 cyclic stretching) and high monitor sensitivity (GF = 2.37 f 0.14) to human body movements; furthermore, the biogel fabricated using this method exhibits complete biodegradation within approximately 20 days, offering innovative prospects for the advancement of eco-friendly materials.
Keyword ：
3D printing 3D printing Biodegradable Biodegradable Gelatin Gelatin High acyl gellan gum High acyl gellan gum Strain sensor Strain sensor
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Bian, Minghao , Hou, Guohua , Tan, Zitong et al. 3D-printed ultra-sensitive strain sensors using biogels prepared from fish gelatin and gellan gum [J]. | CARBOHYDRATE POLYMERS , 2025 , 352 . |
| MLA | Bian, Minghao et al. "3D-printed ultra-sensitive strain sensors using biogels prepared from fish gelatin and gellan gum" . | CARBOHYDRATE POLYMERS 352 (2025) . |
| APA | Bian, Minghao , Hou, Guohua , Tan, Zitong , Zhang, Longtao , Miao, Song , Zheng, Baodong et al. 3D-printed ultra-sensitive strain sensors using biogels prepared from fish gelatin and gellan gum . | CARBOHYDRATE POLYMERS , 2025 , 352 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
This work investigated the effects of curdlan gum-guar gum composite microgels (CG microgels) as a fat replacer on the gel properties, water distribution, and microstructures of pork meat batters, using techniques including rheometry, SEM, and LF-NMR. Between 55 degrees C and 80 degrees C, the addition of 30 % CG microgels enhanced the viscoelastic response of pork meat batters. Additionally, the CG microgels reduced cooking loss from 18.31 % to 15.06 % and increased the water holding capacity from 85.07 % to 86.20 %. In the low-fat group, the replacement of pork backfat with CG microgels resulted in a denser gel network structure, enhancing their texture and gel strength. This denser network also reduced flow of water, shifting from free water to more immobilized water, and contributed to improve the apparent state, color, flavor and texture of pork meat batters. This research provides valuable methodological insights for enhancing the quality of low-fat pork meat batters.
Keyword ：
Fat replacer Fat replacer Gel property Gel property Meat batters Meat batters Microgels Microgels Water distribution Water distribution
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Hou, Guohua , Han, Yi , Zhou, Fuzhen et al. Enhancing pork meat batter with curdlan gum-guar gum composite microgels: Impact of fat replacer on gel properties, water distribution, and sensory perception [J]. | FOOD CHEMISTRY , 2025 , 470 . |
| MLA | Hou, Guohua et al. "Enhancing pork meat batter with curdlan gum-guar gum composite microgels: Impact of fat replacer on gel properties, water distribution, and sensory perception" . | FOOD CHEMISTRY 470 (2025) . |
| APA | Hou, Guohua , Han, Yi , Zhou, Fuzhen , Li, Yuan , Zou, Zhongai , Zhang, Longtao et al. Enhancing pork meat batter with curdlan gum-guar gum composite microgels: Impact of fat replacer on gel properties, water distribution, and sensory perception . | FOOD CHEMISTRY , 2025 , 470 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
This study proposes a compound low-sodium alternative salt (CLSAS) formulation (2.4% sodium chloride, 0.8% K lactate, 0.4% magnesium chloride, 0.4% Ca ascorbate, 0.2% L lysine, and 4% sorbitol) combined with vacuum tumbling for beef marination. The effects of 4% NaCl static marination (F), CLSAS static marination (L), and CLSAS vacuum tumbling (VT-L) on the physicochemical properties, water distribution, and microstructure of marinated beef were evaluated. Compared with F, L maintained similar yield and color, reduced cooking loss, and improved texture while lowering sodium content. VT-L further enhanced product yield, water content, color, texture, and tenderness. Both CLSAS and vacuum tumbling reduced the relaxation time of immobilized water, promoted orderly formation of protein structure, and altered the microstructure of myogenic fibers. VT-L additionally improved the water-holding capacity of myofibrils and further reduced the relaxation times of immobilized and free water. Overall, VT-L could be an effective approach for enhancing the quality of low-sodium meat products, providing a feasible basis for the industrial application of CLSAS for low-sodium marinated meat products.
Keyword ：
low sodium low sodium marinated beef marinated beef quality quality vacuum tumbling vacuum tumbling water-holding capacity water-holding capacity
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Huang, Yanfeng , Yang, Shujie , Zhang, Longtao et al. Combined Effects of Compound Low-Sodium Alternative Salts and Vacuum Tumbling on the Quality, Water Distribution, and Microstructure of Marinated Beef [J]. | FOODS , 2025 , 14 (4) . |
| MLA | Huang, Yanfeng et al. "Combined Effects of Compound Low-Sodium Alternative Salts and Vacuum Tumbling on the Quality, Water Distribution, and Microstructure of Marinated Beef" . | FOODS 14 . 4 (2025) . |
| APA | Huang, Yanfeng , Yang, Shujie , Zhang, Longtao , Miao, Song , Xu, Zhiyong , Zheng, Baodong et al. Combined Effects of Compound Low-Sodium Alternative Salts and Vacuum Tumbling on the Quality, Water Distribution, and Microstructure of Marinated Beef . | FOODS , 2025 , 14 (4) . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
为提高石莼寡糖产量，该研究通过基因工程技术构建带有铁蛋白标签的石莼多糖裂解酶（Ulvan-F）质粒载体，通过其独特的自组装特性，制备自固定化酶并应用于酶解石莼多糖。采用单因素试验和响应面试验优化其发酵工艺条件，并对其制备石莼寡糖的重复使用率、得率及分子质量进行测定。结果表明，最佳酶解工艺条件为：酶解温度25℃，酶解pH 9.0，底物浓度2.5%。在此优化条件下，石莼寡糖得率为27.76 mg/g,Ulvan-F重复10次循环后依旧保持43.77%的活性，其制备石莼寡糖总得率为165.43 mg/g，比传统游离酶制备石莼寡糖得率（117.82 mg/g）提高了40.41%,Ulvan-F酶解产物平均分子质量为492.36 Da。Ulvan-F具有在低速离心条件下即可纯化、易与产物分离及可重复使用的优点，能应用于宏量制备石莼寡糖的工业生产中。
Keyword ：
响应面法 响应面法 无载体固定化 无载体固定化 石莼寡糖 石莼寡糖 酶解工艺优化 酶解工艺优化 铁蛋白 铁蛋白
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 杨青 , 洪专 , 张怡评 et al. 自固定化酶法制备石莼寡糖工艺研究 [J]. | 中国酿造 , 2025 , 44 (01) : 240-246 . |
| MLA | 杨青 et al. "自固定化酶法制备石莼寡糖工艺研究" . | 中国酿造 44 . 01 (2025) : 240-246 . |
| APA | 杨青 , 洪专 , 张怡评 , 谢全灵 , 陈伟珠 , 方华 et al. 自固定化酶法制备石莼寡糖工艺研究 . | 中国酿造 , 2025 , 44 (01) , 240-246 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
Flammulina velutipes is rich in nutrients and its appropriate addition to minced meat products is expected to improve their texture and flavor, although excessive addition may have negative effects. Pork meatballs with varying addition levels (0, 1%, 3%, and 5%) of Flammulina velutipes powder were evaluated. A fuzzy mathematical sensory evaluation method combined with electronic tongue analysis was employed to assess sensory attributes, and physicochemical parameters such as water-holding capacity (WHC), cooking loss rate, color, texture, and taste characteristics were determined. Additionally, microstructural changes and moisture distribution were investigated to clarify the underlying mechanisms. The results demonstrated that the incorporation of Flammulina velutipes powder significantly enhanced the WHC and reduced cooking loss of pork meatballs. The optimal improvement occurred at the 3% addition level, yielding a WHC of 96. 45%, a cooking loss of 5. 81%, and the highest comprehensive sensory score of 3. 415. Compared to the control, pork meatballs with 3% Flammulina velutipes powder exhibited moderately reduced hardness and chewiness, providing a more tender and juicier texture. Umami taste was significantly enhanced, the color showed a suitable pale-brown, and flavor profile was richer. Low-field nuclear magnetic resonance analysis indicated that the 3% group exhibited the highest proportion of bound water, reflecting the strongest water-matrix interactions. Scanning electron microscopy further revealed a denser and smoother gel network structure with fewer voids at the 3% level. In conclusion, the addition of 3% Flammulina velutipes powder significantly improved the comprehensive quality of pork meatballs. This study provided a theoretical foundation and practical reference for applying Flammulina velutipes powder in minced meat products. © 2025 Beijing Technology and Business University, Department of Science and Technology. All rights reserved.
Keyword ：
Cooking Cooking Electronic assessment Electronic assessment Meats Meats Moisture Moisture Nuclear magnetic resonance Nuclear magnetic resonance Powders Powders Scanning electron microscopy Scanning electron microscopy Sensory analysis Sensory analysis Sensory perception Sensory perception Textures Textures
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Zeng, Yiyang , Chen, Lin , Wang, Qingxin et al. Effects of Flammulina velutipes Powder on Comprehensive Quality of Pork Meatballs Based on Fuzzy Mathematical Sensory Evaluation [J]. | Journal of Food Science and Technology (China) , 2025 , 43 (4) : 173-182 . |
| MLA | Zeng, Yiyang et al. "Effects of Flammulina velutipes Powder on Comprehensive Quality of Pork Meatballs Based on Fuzzy Mathematical Sensory Evaluation" . | Journal of Food Science and Technology (China) 43 . 4 (2025) : 173-182 . |
| APA | Zeng, Yiyang , Chen, Lin , Wang, Qingxin , Wang, Jipeng , Liu, Shilong , Zhang, Longtao et al. Effects of Flammulina velutipes Powder on Comprehensive Quality of Pork Meatballs Based on Fuzzy Mathematical Sensory Evaluation . | Journal of Food Science and Technology (China) , 2025 , 43 (4) , 173-182 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
本发明提供了一种钙修饰细菌纤维素及其在低盐水畜产肉糜中的应用，属于食品加工的技术领域。所述的钙修饰细菌纤维素是以葡萄糖酸钙为碳源，由木葡糖醋酸杆菌在液体培养基中通过离子配位法原位发酵获得的。本发明的钙修饰细菌纤维素可以在保持水畜产肉糜制品风味和质地的前提下，降低水畜产肉糜制品的盐添加量和含量，提高水畜产肉糜的咸味感知和整体质量。本发明为开发更健康、低盐的水畜产肉糜制品提供新的策略。
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 张龙涛 , 郑梅霞 , 侯国华 et al. 一种钙修饰细菌纤维素及其在低盐水畜产肉糜中的应用 : CN202510490240.2[P]. | 2025-04-18 . |
| MLA | 张龙涛 et al. "一种钙修饰细菌纤维素及其在低盐水畜产肉糜中的应用" : CN202510490240.2. | 2025-04-18 . |
| APA | 张龙涛 , 郑梅霞 , 侯国华 , 张珮 , 陈琳 , 张怡 et al. 一种钙修饰细菌纤维素及其在低盐水畜产肉糜中的应用 : CN202510490240.2. | 2025-04-18 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
文章以大黄鱼鱼皮中提取的鱼皮明胶（fish skin gelatin,FSG）为主体材料，通过乳液模板法制备鱼皮明胶-透明质酸（fish skin gelatin-hyaluronic acid,FSG-HA）复合微球，再利用单宁酸（tannic acid,TA）对复合微球混合交联，构建具有高抗氧化及抗菌活性的单宁酸改性鱼皮明胶-透明质酸（FSG-HA/TA）复合微球。采用动态光散射仪、透射电子显微镜（transmission electron microscope,TEM）、激光扫描共聚焦显微镜（confocal laser scanning microscope,CLSM）、傅里叶变换红外光谱仪（Fourier transform infrared spectrometer,FTIR）和紫外-可见分光光度计等表征FSG-HA和FSG-HA/TA的微观形貌和结构，测定其抗氧化及抗菌活性。结果表明：FSG-HA和FSG-HA/TA均表现出球形结构，单宁酸的交联改性降低了FSG-HA的粒径分布，增强了鱼皮明胶与透明质酸之间的氢键作用，使微球结构更紧密且均匀；FSG-HA和FSG-HA/TA对DPPH自由基和ABTS阳离子自由基的清除率具有质量浓度依赖性，清除率最高分别达93.75%和67.63%。此外，改性后FSG-HA/TA对金黄色葡萄球菌和大肠杆菌的抑制效果显著，尤其是对金黄色葡萄球菌的最高抑菌率达95%。因此，FSG-HA/TA具有较强的抗氧化和抗菌性能，作为食品保鲜和生物医药领域的功能性材料具有巨大的应用潜力。
Keyword ：
复合微球 复合微球 大黄鱼 大黄鱼 抗氧化 抗氧化 抗菌 抗菌 鱼皮明胶(FSG) 鱼皮明胶(FSG)
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 刘世龙 , 王彦波 , 张龙涛 et al. 单宁酸改性鱼皮明胶-透明质酸复合微球的制备及性质研究 [J]. | 合肥工业大学学报(自然科学版) , 2025 , 48 (08) : 1098-1105,1111 . |
| MLA | 刘世龙 et al. "单宁酸改性鱼皮明胶-透明质酸复合微球的制备及性质研究" . | 合肥工业大学学报(自然科学版) 48 . 08 (2025) : 1098-1105,1111 . |
| APA | 刘世龙 , 王彦波 , 张龙涛 , 侯国华 , 郑宝东 . 单宁酸改性鱼皮明胶-透明质酸复合微球的制备及性质研究 . | 合肥工业大学学报(自然科学版) , 2025 , 48 (08) , 1098-1105,1111 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
金针菇营养丰富，适量添加于肉糜制品有望改善其质地和风味，但过量添加可能产生负面作用。以猪肉丸为对象，添加质量分数0、1%、3%、5%的金针菇粉，采用模糊数学感官评价法结合电子舌对猪肉丸感官品质进行评定，并测定其保水性、蒸煮损失率、色泽、质构和滋味等理化指标，借助微观结构观察和水分分布分析探讨金针菇粉作用机理。结果表明：金针菇粉添加可显著提高猪肉丸的保水性，降低蒸煮损失，其中添加质量分数3%时效果较佳，水分保持率达96.45%,蒸煮损失率降至5.81%,综合感官评分最高(3.415分)。与对照组相比，添加3%金针菇粉的猪肉丸的硬度和咀嚼性适度降低，使产品更嫩滑多汁，鲜味显著增强，色泽呈现适宜的淡褐色，风味更加丰富。核磁共振分析显示，添加质量分数3%的金针菇粉可使猪肉丸束缚水的能力最强，水分子与基质结合最紧密；扫描电镜观察到3%添加量下猪肉丸凝胶网络结构最致密且平滑，孔隙较少。添加质量分数3%的金针菇粉显著改善了猪肉丸的综合品质。研究旨在为金针菇粉在肉糜制品中的应用提供理论基础和技术参考。
Keyword ：
微观结构 微观结构 模糊数学感官评价 模糊数学感官评价 水分分布 水分分布 猪肉丸 猪肉丸 质构特性 质构特性 金针菇粉 金针菇粉
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 曾毅洋 , 陈琳 , 王庆新 et al. 基于模糊数学感官评价方法的金针菇粉对猪肉丸综合品质的影响 [J]. | 食品科学技术学报 , 2025 , 43 (04) : 173-182 . |
| MLA | 曾毅洋 et al. "基于模糊数学感官评价方法的金针菇粉对猪肉丸综合品质的影响" . | 食品科学技术学报 43 . 04 (2025) : 173-182 . |
| APA | 曾毅洋 , 陈琳 , 王庆新 , 王纪鹏 , 刘世龙 , 张龙涛 et al. 基于模糊数学感官评价方法的金针菇粉对猪肉丸综合品质的影响 . | 食品科学技术学报 , 2025 , 43 (04) , 173-182 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
Enhancing the stability and the reusability of ulva polysaccharide lyase (UPL) is crucial for the efficient production of reducing sugars from ulva polysaccharides, which are vital for their broad applications in functional foods. In this study, we innovatively developed a self-immobilized UPL by fusing the enzyme with ferritin, leading to the spontaneous formation of micron-sized ulva polysaccharide lyase supraparticles (mUPLSPs). This novel system streamlines the enzyme purification and immobilization process into a single step, effectively circumventing the need for conventional, laborious chromatographic methods. The mUPLSPs exhibited superior stability and reusability, maintaining over 80% of their initial activity after five cycles of use. When compared to free UPLs, mUPLSPs displayed enhanced thermal and pH stability, resulting in a 252% increase in the yield of reducing sugars after a 40-hour reaction period. The ferritin-tagged, self-immobilization strategy not only provides a scalable and cost-efficient approach to the sustainable production of reducing sugars from ulva polysaccharides but also holds significant potential for industrial-scale applications.
Keyword ：
Enzyme stability Enzyme stability Ferritin Ferritin Reducing sugar production Reducing sugar production Self-immobilization Self-immobilization Ulva polysaccharide lyase Ulva polysaccharide lyase
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Yang, Qing , Jin, Wenhui , Fang, Hua et al. Ferritin-tagged ulva polysaccharide lyase for efficient degradation of biomass polysaccharides into reducing sugars [J]. | BIOPROCESS AND BIOSYSTEMS ENGINEERING , 2025 , 48 (8) : 1311-1321 . |
| MLA | Yang, Qing et al. "Ferritin-tagged ulva polysaccharide lyase for efficient degradation of biomass polysaccharides into reducing sugars" . | BIOPROCESS AND BIOSYSTEMS ENGINEERING 48 . 8 (2025) : 1311-1321 . |
| APA | Yang, Qing , Jin, Wenhui , Fang, Hua , Chen, Weizhu , Xie, Quanling , Chen, Hui et al. Ferritin-tagged ulva polysaccharide lyase for efficient degradation of biomass polysaccharides into reducing sugars . | BIOPROCESS AND BIOSYSTEMS ENGINEERING , 2025 , 48 (8) , 1311-1321 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Export
| Results： |
Selected to |
| Format： |
