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学者姓名：颜吉强
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Abstract ：
Soy protein isolate (SPI) possesses potential gelling properties, making it suitable for gel-based applications. However, the gel network stability and mechanical properties of SPI are relatively poor and can be improved through modifications or by combining it with other polymers, such as Konjac Glucomannan (KGM). Combining SPI with KGM can overcome the poor gel network stability and mechanical properties of SPI, but it reduces the water-absorbing capacity of the gel network after drying, which affects the quality characteristics of plant-based protein rehydrated foods and limits the economic feasibility of soy protein foods. In this study, SPI and KGM are the main research objects. By using the alkali method to construct SPI/KGM dry gels with good gel properties, the influence of different ultrasonic powers on the rehydration kinetics and performance changes of SPI/KGM dry gels is examined. The speed and state of water entering the pores are simulated by constructing different pore-size capillary filling models, and the rehydration mechanism of the gel is elucidated. This study provides research ideas and a theoretical basis for the application of ultrasonic wave technology in the study of dry product rehydration performance.
Keyword ：
dry gels dry gels gel properties gel properties konjac glucomannan konjac glucomannan rehydration rehydration simulation simulation
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| GB/T 7714 | Yan, Jiqiang , Jiang, Shizhong , Wang, Qin et al. The Effects of Ultrasound on the Rehydration of Konjac Glucomannan/Soy Protein Isolate Gel and Simulation of Gas-Liquid Interface Evolution During the Rehydration Process [J]. | FOODS , 2024 , 13 (24) . |
| MLA | Yan, Jiqiang et al. "The Effects of Ultrasound on the Rehydration of Konjac Glucomannan/Soy Protein Isolate Gel and Simulation of Gas-Liquid Interface Evolution During the Rehydration Process" . | FOODS 13 . 24 (2024) . |
| APA | Yan, Jiqiang , Jiang, Shizhong , Wang, Qin , Dai, Oujun , Yang, Zhuoer , Huang, Biyao et al. The Effects of Ultrasound on the Rehydration of Konjac Glucomannan/Soy Protein Isolate Gel and Simulation of Gas-Liquid Interface Evolution During the Rehydration Process . | FOODS , 2024 , 13 (24) . |
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Coating preservation has a remarkable effect on the preservation of aquatic products. This work prepared a composite coating using konjac glucomannan (KGM) as the film-forming matrix and epsilon-polylysine hydrochloride (epsilon-PL) and ferulic acid (FA) as the preservative. Three types of treated sea bass (KGM, KGM-epsilon-PL, and KGM-epsilon-PL-FA) and untreated sea bass were stored at 4 C-? for 20 days to compare freshness changes under different treatment conditions. The results showed that the surface color and texture of sea bass in refrigerated storage changed dramatically and deteriorated as storage time increased. The composite coating treatment was significantly different from the control group. Using Gas-phase ion migration spectrometry (GC-IMS) technology, 32 volatile compounds, such as aldehydes, alcohols, and ketones, were found in fillets during flavor quality analysis. The composite coating can successfully inhibit the formation of odor compounds such as 2-nonenone, isoamyl alcohol monomer, ammonia, and trimethylamine, delaying the deterioration of fish and improving freshness. Among them, KGM-epsilon-PL-FA composite coating has the most remarkable preservation performance, which significantly inhibits the occurrence of rotten odor, and has a potential application prospect in the field of food preservation.
Keyword ：
epsilon-polylysine epsilon-polylysine ferulic acid ferulic acid flavor quality flavor quality konjac glucomannan konjac glucomannan sea bass sea bass
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| GB/T 7714 | Xiao, Huibao , Liao, Jun , Chen, Yongshi et al. Effects of Konjac Glucomannan/ε-Polylysine Hydrochloride/Ferulic Acid Composite Coating on the Freshness Preservation Performance and Flavor of Refrigerated Sea Bass Fillets [J]. | FOODS , 2023 , 12 (3) . |
| MLA | Xiao, Huibao et al. "Effects of Konjac Glucomannan/ε-Polylysine Hydrochloride/Ferulic Acid Composite Coating on the Freshness Preservation Performance and Flavor of Refrigerated Sea Bass Fillets" . | FOODS 12 . 3 (2023) . |
| APA | Xiao, Huibao , Liao, Jun , Chen, Yongshi , Tong, Xiuping , Sun, Xiangyun , Yan, Jiqiang et al. Effects of Konjac Glucomannan/ε-Polylysine Hydrochloride/Ferulic Acid Composite Coating on the Freshness Preservation Performance and Flavor of Refrigerated Sea Bass Fillets . | FOODS , 2023 , 12 (3) . |
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ObjectiveTo improve the bioavailability of active substances and reduce the toxic and side effects on the human body, natural biological macromolecules are used to load active substances and control their release speed in different environments of the human body. In this study, mesoporous silica (MSN) was combined with konjac glucomannan (KGM) and sodium alginate (AC) to prepare pH-sensitive konjac glucomannan/sodium alginate-mesoporous silica loaded naringin gel spheres (KS/MSN). On this basis, the structure, morphology, and release properties of the composite gel spheres were characterized. The results showed that the cumulative release rates of both simulated gastric fluid (SGF) and Simulated colonic fluid (SCF) were lower than that of simulated small intestinal fluid (SIF), which indicated that the prepared composite gel spheres were pH-sensitive to SIF and obtained the best release rate of about 70% under SIF environment. MethodsThe pH-sensitive konjac glucomannan/sodium alginate composite gel spheres (KGM/SA) were prepared by combining inorganic nano-materials mesoporous silica (MSN) with natural macromolecular polysaccharides konjac glucomannan (KGM) and sodium alginate (SA) and characterized. ResultsThe results showed that there was a process of ionic crosslinking and entanglement between konjac glucomannan (KGM) and sodium alginate (SA). Naringin (NG) and mesoporous silica (MSN) were successfully compounded and had good compatibility. The gel microstructure diagram showed that the addition of MSN improved the gel properties of KGM, and KGM and SA gel spheres (KGM/SA) had good compatibility with mesoporous silica/naringenin nanoparticles (NG/MSN). The study of the simulated digestive environment of the gastrointestinal release medium showed that Konjac glucomannan/sodium alginate-mesoporous silica loaded naringin gel spheres (KS/NM) composite gel spheres had the best slow-release effect and the highest final-release completion degree in SIF. The release of NG from KS/NM composite gel spheres showed a slow upward trend. The results showed that KS/NM composite gel spheres were pH-sensitive. ConclusionThe KS/NM composite gel spheres showed obvious pH sensitivity to the release of NG, and the gel spheres had a good sustained release effect on NG.
Keyword ：
konjac glucomannan konjac glucomannan mesoporous silicon dioxide mesoporous silicon dioxide naringin naringin sodium alginate sodium alginate sustained release system sustained release system
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| GB/T 7714 | Dao, Liping , Chen, Siyang , Sun, Xiangyun et al. Construction and sustained release of konjac glucomannan/naringin composite gel spheres [J]. | FRONTIERS IN NUTRITION , 2023 , 9 . |
| MLA | Dao, Liping et al. "Construction and sustained release of konjac glucomannan/naringin composite gel spheres" . | FRONTIERS IN NUTRITION 9 (2023) . |
| APA | Dao, Liping , Chen, Siyang , Sun, Xiangyun , Pang, Wenyuan , Zhang, Hengzhe , Liao, Jun et al. Construction and sustained release of konjac glucomannan/naringin composite gel spheres . | FRONTIERS IN NUTRITION , 2023 , 9 . |
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Abstract ：
目的 对魔芋葡甘聚糖(konjac glucomannan, KGM)薄膜进行改良。方法 以KGM为基质,棉花纤维素纳米晶须(cellulose nanocrystals, CNC)作为增强剂,马尾藻多酚(phlorotannins from Sargassum, PS)为抗菌抗氧化剂,通过物理性能、自由基清除能力和抗菌性检测,筛选KGM/CNC/PS活性纳米复合膜包装材料。该包装材料运用在鲜猪肉保鲜上时,以菌落总数(totalbacterialcount,TBC)、总挥发性盐基氮(totalvolatilebase nitrogen, TVB-N)、硫代巴比妥酸反应物(thiobarbituric acid reactive substances, TBARS)、pH等指标判断鲜猪肉腐败变质程度。结果 当质量比KGM:CNC:PS=100:9:9.81 (KCP-9)时, KGM/CNC/PS活性纳米复合膜的热稳定性、力学性能、水蒸气阻隔性能相对其他比例的复合膜显著提高, KGM:CNC:PS=100:9:18.53 (KCP-17)时,抗氧化和抗菌性能最佳,后者运用在鲜猪肉上时, TBC、TVB-N、TBARS、pH等指标明显优于对照组中不使用任何保鲜剂的猪肉,可延缓鲜猪肉腐败变质速度,延长其货架期。结论 当KGM:CNC:PS=100:9:18.53 (KCP-17)时,KGM/CNC/PS活性纳米复合膜包装材料具有良好的抗氧化和抗菌性,在食品保鲜领域具有潜在的应用前景,本研究可为提高食品包装材料机械性能、抗菌性和抗氧化能力研究提供参考。
Keyword ：
抗氧化活性 抗氧化活性 抗菌性 抗菌性 活性纳米复合薄膜 活性纳米复合薄膜 纤维素纳米晶须 纤维素纳米晶须 马尾藻多酚 马尾藻多酚 魔芋葡甘聚糖 魔芋葡甘聚糖 鲜猪肉保鲜 鲜猪肉保鲜
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| GB/T 7714 | 颜吉强 , 高红豆 , 徐晓薇 et al. 魔芋葡甘聚糖基活性纳米复合膜的构建及性能研究 [J]. | 食品安全质量检测学报 , 2022 , 13 (24) : 8135-8143 . |
| MLA | 颜吉强 et al. "魔芋葡甘聚糖基活性纳米复合膜的构建及性能研究" . | 食品安全质量检测学报 13 . 24 (2022) : 8135-8143 . |
| APA | 颜吉强 , 高红豆 , 徐晓薇 , 郑盛璇 , 潘少雄 , 李建平 . 魔芋葡甘聚糖基活性纳米复合膜的构建及性能研究 . | 食品安全质量检测学报 , 2022 , 13 (24) , 8135-8143 . |
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魔芋中含有大量的魔芋葡甘聚糖,魔芋葡甘聚糖具有良好的成膜性,是一种良好的制膜材料,在食品等领域有着广泛的应用。文章以魔芋葡甘聚糖为原材料,将其精粉在4、–18、–80℃的设定温度下分别处理4、8、12、24、48h后,制得魔芋葡甘聚糖薄膜,并进行红外光谱情况分析、XRD曲线分析、流变学分析、拉伸强度和断裂伸长率分析。结果表明:低温处理在一定温度、时间范围内可以提升魔芋葡甘聚糖氢键间的相互作用力,提升黏度、拉伸强度等性能。
Keyword ：
储藏温度 储藏温度 薄膜 薄膜 贮藏时间 贮藏时间 魔芋葡甘聚糖 魔芋葡甘聚糖
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| GB/T 7714 | 颜吉强 , 莫新元 , 林婷 et al. 不同温度处理下魔芋葡甘聚糖膜的制备及其表征 [J]. | 食品科技 , 2022 , 47 (12) : 38-43 . |
| MLA | 颜吉强 et al. "不同温度处理下魔芋葡甘聚糖膜的制备及其表征" . | 食品科技 47 . 12 (2022) : 38-43 . |
| APA | 颜吉强 , 莫新元 , 林婷 , 吴筠莹 , 孙祥云 , 方毅辉 et al. 不同温度处理下魔芋葡甘聚糖膜的制备及其表征 . | 食品科技 , 2022 , 47 (12) , 38-43 . |
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为解决表没食子儿茶素没食子酸酯(Epigallocatechin gallate,EGCG)在实际应用中稳定性差、易被氧化的问题.基于"熵增驱动凝胶形成"理论,制备以魔芋葡甘聚糖多糖(Konjac glucomannan,KGM)微凝胶为载体的KGM-EGCG轭合物体系,通过计算机模拟和数学模型分析维系体系稳定的作用力,通过扫描电子显微镜(SEM)和红外光谱(FT-IR),对KGM-EGCG的拓扑网络的结构和性质进行系统研究,并揭示体系抗氧化稳定性可能的机理.结果 表明,KGM-EGCG结合过程中,随着EGCG浓度增大,其对疏水作用的贡献会增大,氢键连接数量会增多,分子间作用力增强,存在明显的拓扑现象.通过熵增驱动形成的KGM-EGCG体系的热稳定性较好,且具有较好的O2-自由基和DPPH自由基清除率.KGM-EGCG微凝胶不仅具有较好的抗氧化性而且控释效果好.
Keyword ：
抗氧化性 抗氧化性 拓扑微凝胶 拓扑微凝胶 表没食子儿茶素没食子酸酯 表没食子儿茶素没食子酸酯 魔芋葡甘聚糖 魔芋葡甘聚糖
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| GB/T 7714 | 王雅立 , 庞杰 , 颜吉强 . 基于"熵增驱动凝胶形成"理论的魔芋葡甘聚糖——表没食子儿茶素没食子酸酯拓扑微凝胶的制备及其抗氧化性研究 [J]. | 农产品加工（下半月） , 2021 , (12) : 21-27 . |
| MLA | 王雅立 et al. "基于"熵增驱动凝胶形成"理论的魔芋葡甘聚糖——表没食子儿茶素没食子酸酯拓扑微凝胶的制备及其抗氧化性研究" . | 农产品加工（下半月） 12 (2021) : 21-27 . |
| APA | 王雅立 , 庞杰 , 颜吉强 . 基于"熵增驱动凝胶形成"理论的魔芋葡甘聚糖——表没食子儿茶素没食子酸酯拓扑微凝胶的制备及其抗氧化性研究 . | 农产品加工（下半月） , 2021 , (12) , 21-27 . |
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高光谱成像(Hyperspectral Imaging,HSI)是一种摒弃常规品质检测手段,融合传统光谱信息与图像信息技术,达到对试验样品特征可视化分布的技术.近年来,HSI技术已经广泛应用于水产品品质检测中,通过建立化学计量学模型,快速、准确、无损地预测水产品品质变化.综述了HSI成像系统的工作原理,处理方法及其在水产品品质(物理特性,化学品质及微生物污染)检测的应用;同时,对HSI技术在算法优化、实际工厂应用进行了展望,以期开发出更节约时间、精准预测的算法,早日应用于实际生活中.
Keyword ：
可视化分布 可视化分布 品质 品质 无损检测 无损检测 水产品 水产品 高光谱成像 高光谱成像
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| GB/T 7714 | 刘婧雯 , 王胜楠 , 陈泳诗 et al. 高光谱成像技术对水产品品质检测的应用 [J]. | 农产品加工（下半月） , 2021 , (12) : 60-67 . |
| MLA | 刘婧雯 et al. "高光谱成像技术对水产品品质检测的应用" . | 农产品加工（下半月） 12 (2021) : 60-67 . |
| APA | 刘婧雯 , 王胜楠 , 陈泳诗 , 张艳婷 , 庞杰 , 颜吉强 . 高光谱成像技术对水产品品质检测的应用 . | 农产品加工（下半月） , 2021 , (12) , 60-67 . |
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加强注册商标跨法域保护,既是构建"双循环"新发展格局的应有之义,也是我国实现从"世界工厂"到"世界市场"转变的迫切要求。目前,我国大陆、香港特别行政区、澳门特别行政区、台湾地区仍然存在不同的法域,四法域商标保护机制整合很有必要。同时,随着"一带一路"倡议合作框架的深入推进以及RCEP的正式生效,在东盟十国等"一带一路"沿线国家加强注册商标的跨法域保护极为迫切。在欧盟,各成员国之间已经形成一套运行多年的复式商标法律制度与协调机制,实现了成员国商标法律制度与欧盟跨国商标法律制度间的协调运行。这对我国创制注册商标跨法域保护制度具有重要的借鉴意义。
Keyword ：
一带一路 一带一路 注册商标 注册商标 知识产权 知识产权 跨法域保护 跨法域保护
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| GB/T 7714 | 陈日清 , 颜吉强 , 周恒 . 欧盟制度借鉴:我国商标跨法域保护若干思考 [J]. | 中国市场监管研究 , 2021 , (12) : 62-65 . |
| MLA | 陈日清 et al. "欧盟制度借鉴:我国商标跨法域保护若干思考" . | 中国市场监管研究 12 (2021) : 62-65 . |
| APA | 陈日清 , 颜吉强 , 周恒 . 欧盟制度借鉴:我国商标跨法域保护若干思考 . | 中国市场监管研究 , 2021 , (12) , 62-65 . |
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Abstract ：
高光谱成像(Hyperspectral Imaging,HSI)是一种摒弃常规品质检测手段,融合传统光谱信息与图像信息技术,达到对试验样品特征可视化分布的技术。近年来,HSI技术已经广泛应用于水产品品质检测中,通过建立化学计量学模型,快速、准确、无损地预测水产品品质变化。综述了HSI成像系统的工作原理,处理方法及其在水产品品质(物理特性,化学品质及微生物污染)检测的应用;同时,对HSI技术在算法优化、实际工厂应用进行了展望,以期开发出更节约时间、精准预测的算法,早日应用于实际生活中。
Keyword ：
可视化分布 可视化分布 品质 品质 无损检测 无损检测 水产品 水产品 高光谱成像 高光谱成像
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| GB/T 7714 | 刘婧雯 , 王胜楠 , 陈泳诗 et al. 高光谱成像技术对水产品品质检测的应用 [J]. | 农产品加工 , 2021 , (24) : 60-67 . |
| MLA | 刘婧雯 et al. "高光谱成像技术对水产品品质检测的应用" . | 农产品加工 24 (2021) : 60-67 . |
| APA | 刘婧雯 , 王胜楠 , 陈泳诗 , 张艳婷 , 庞杰 , 颜吉强 . 高光谱成像技术对水产品品质检测的应用 . | 农产品加工 , 2021 , (24) , 60-67 . |
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为解决表没食子儿茶素没食子酸酯(Epigallocatechin gallate,EGCG)在实际应用中稳定性差、易被氧化的问题。基于"熵增驱动凝胶形成"理论,制备以魔芋葡甘聚糖多糖(Konjac glucomannan,KGM)微凝胶为载体的KGM-EGCG轭合物体系,通过计算机模拟和数学模型分析维系体系稳定的作用力,通过扫描电子显微镜(SEM)和红外光谱(FT-IR),对KGM-EGCG的拓扑网络的结构和性质进行系统研究,并揭示体系抗氧化稳定性可能的机理。结果表明,KGM-EGCG结合过程中,随着EGCG浓度增大,其对疏水作用的贡献会增大,氢键连接数量会增多,分子间作用力增强,存在明显的拓扑现象。通过熵增驱动形成的KGM-EGCG体系的热稳定性较好,且具有较好的O_2-自由基和DPPH自由基清除率。KGM-EGCG微凝胶不仅具有较好的抗氧化性而且控释效果好。
Keyword ：
抗氧化性 抗氧化性 拓扑微凝胶 拓扑微凝胶 表没食子儿茶素没食子酸酯 表没食子儿茶素没食子酸酯 魔芋葡甘聚糖 魔芋葡甘聚糖
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| GB/T 7714 | 王雅立 , 庞杰 , 颜吉强 . 基于“熵增驱动凝胶形成”理论的魔芋葡甘聚糖——表没食子儿茶素没食子酸酯拓扑微凝胶的制备及其抗氧化性研究 [J]. | 农产品加工 , 2021 , (24) : 21-27 . |
| MLA | 王雅立 et al. "基于“熵增驱动凝胶形成”理论的魔芋葡甘聚糖——表没食子儿茶素没食子酸酯拓扑微凝胶的制备及其抗氧化性研究" . | 农产品加工 24 (2021) : 21-27 . |
| APA | 王雅立 , 庞杰 , 颜吉强 . 基于“熵增驱动凝胶形成”理论的魔芋葡甘聚糖——表没食子儿茶素没食子酸酯拓扑微凝胶的制备及其抗氧化性研究 . | 农产品加工 , 2021 , (24) , 21-27 . |
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