Xiefei Li

Multi-omics analysis reveals the mechanism of enhanced GABA production in Lactiplantibacillus plantarum JY7 under acoustic and thermal coupling

Wenying Yuan, Hao Zhang, Lixin Cai, Xiefei Li et autres

The efficient microbial biosynthesis of γ-aminobutyric acid (GABA) remains challenging. This study investigated the molecular mechanism for high GABA production by Lactiplantibacillus plantarum JY7 under acoustic-thermal coupling. Lactiplantibacillus plantarum JY7 (isolated from fish intestines) exhibited the highest GABA yield (1.0014 mg/mL) among …

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Effect of the roasting process on the flavor formation of Tibetan pork: Matrices oxidation dependence on temperature or time

Wang Qia, Lujie Cheng, Yingmei Wu, Yingqun Wu et autres

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Preparation, characterization and slow-release behavior during in vitro digestion of rice porous starch-based microencapsulated camellia oil

Yingmei Wu, Wanying Xiao, J. L. Lou, Hongbo Song et autres

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Preparation and characterization of O/W emulsion stabilized by lysozyme and sugar beet pectin complexes formed by electrostatic self-assembly

Yingmei Wu, Yuanwen Gong, Xin Li, Shugang Li et autres

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Ultrasound synergized saline thawing reduces quality deterioration of Tibetan pork during thawing

Junmei Liu, Yingmei Wu, Fang Geng, Xin Li et autres

Meat quality degradation induced by highland transport emphasises the importance of efficient thawing for Tibetan pork quality. The objective of this study was to examine the impact of various thawing methods on the quality characteristics, protein oxidation, and nutrient composition of Tibetan …

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Effect of gel composition interaction on rheological, physicochemical and textural properties of methyl cellulose oleogels and lard replacement in ham sausage

Yingmei Wu, Shuaihao Sun, Xin Li, Xiefei Li et autres

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Egg yolk lecithin delivery system constructed by ovalbumin-fucoidan (OVA-FUC) binary complex: Storage stability, release yield and in vitro digestion characteristics

Xiefei Li, Yingmei Wu, Fei Liu, Wenshan Duan et autres

Unfavorable environmental factors limit the utilization of egg yolk lecithin in functional foods. Therefore, it is necessary to enhance its stability and effectiveness to cater to the diverse food needs of individuals. This study aimed to explore the feasibility of protecting and …

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An effective means to improve the flavor quality of traditional fermented sour meat: The salt reduction strategy

Kai Dong, Wang Qia, Xiefei Li, Xin Li et autres

The flavor formation of fermented meat products is significantly influenced by salt. In this study, the flavor analysis methods of electronic tongue and nose, gas chromatography-mass spectrometry, and liquid chromatography-mass spectrometry were utilized to explore the effect of salt content on the …

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Emulsification properties of ovalbumin-fucoidan (OVA-FUC) binary complexes

Xiefei Li, Yingmei Wu, Wenshan Duan, Lei Chen et autres

The poor thermal stability and emulsifying properties of ovalbumin (OVA) limit its functional performance, but these limitations may be overcome by forming binary complexes. We prepared binary complexes of OVA and fucoidan (FUC) through electrostatic self-assembly and investigated the emulsifying properties of …

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Influence mechanisms of linoleic acid and oleic acid on the gel properties of egg yolk protein

Xinyuan Huang, Xin Li, Yufeng Zhang, Xiefei Li et autres

Abstract BACKGROUND Gel property is among the crucial functional properties of egg yolk (EY), which determines the texture and flavor of EY products. In the present study, the effects of two unsaturated fatty acids [monounsaturated fatty acid oleic acid (OA) and diunsaturated …

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Divalent metal ions under low concentration environment improved the thermal gel properties of egg yolk

Xin Li, Yufeng Zhang, Yingmei Wu, Yujie Huang et autres

To improve the thermal gel properties of egg yolk, the effect of several valence metal ions (K+, Ca2+, Mg2+ and Fe3+) with different concentrations (0-0.72%) on the rheological, gel, and structural properties of egg yolk were investigated. Results showed that monovalent and …

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Preparation and characterization of zein–caseinate–pectin complex nanoparticles for encapsulation of curcumin: pectin extracted by high‐speed shearing from passion fruit (Passiflora edulis f. flavicarpa) peel

Xiefei Li, Yupeng Lin, Yumeng Huang, Xin Li et autres

BACKGROUND: Pectin extracted by high-speed shearing from passion fruit peel (HSSP) is a potentially excellent wall material for encapsulating curcumin, which has multiple advantages over pectin prepared by heated water extraction. HSSP was used to fabricate complex nanoparticles of zein-sodium caseinate-pectin for …

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