Tao Zhang

Nanjing University of Finance and Economics | NJUE · Department of Food Science and Technology

This study created room-temperature fermented stinky sea bass (RFSB) and reported the first analysis of the dynamic changes in physicochemical properties, volatile compounds, and bacterial communities during the fermentation process. The texture of RFSB improved after fermentation, and proton freedom and mobility were reduced. The pH of sea bass in...

Localized intestine inflammation could induce short-term increases in colonic oxygenation and leads to increases in the aerobic bacteria population and reduction in the anaerobic bacteria population by changing the intestinal environment. However, the mechanisms involved and the associated functions of intestinal anaerobes in gut health still remai...

To improve the quality of cooked and frozen crayfish after repeated freeze-thaw cycles, the effects of alginate oligosaccharide (1%, w/v) with ultrasound-assisted (40 W, 3 min) soaking (AUS) on the physicochemical properties were investigated. The AUS samples improved water-holding capacity with 19.47% higher than the untreated samples. Low-field n...

Fucoidans are valuable marine polysaccharides with various bioactivities and physicochemical properties. However, its digestive properties, mucoadhesive properties, and bioactivity in the gastrointestinal tract are still unclear. In this study, simulated digestion, fecal fermentation in vitro, and rheology models were utilized to investigate the ch...

The objective of this study was to investigate the mechanism of fracture properties modulated by microstructure in the myofibrillar protein (MP) and polysaccharides gel systems. Compare to the modified starch, the dietary fiber significantly improved the fracture stress and reduced the fracture strain at same concentration. The treatment with 2% di...

To explore the damage mechanisms of freeze-thaw cycles on cooked crayfish in frozen storage, changes in the physicochemical properties and structure of cooked crayfish during the freeze-thaw cycles were investigated. The physicochemical properties of cooked crayfish changed significantly after five freeze-thaw cycles. The moisture content, water ho...

Hidden phase behaviours in gel systems are essential factors that affect the viscoelasticity and other physical properties of blended gels; however, data on the internal phase behaviour of proteins and polysaccharides in surimi gel systems are lacking. This study establishes a relationship between dynamic rheology and the phase behaviours of protei...

Two manners of ozone treatment (washing with ozonized water and ozone-flotation) were selected to remove the geosmin in the fish muscle from bighead carp. A total of 42.09%–54.28% and 42.78%–69.19% geosmin in fish muscle could be eliminated by ozone water and ozone-flotation washing for 5–20 min, respectively. Treatment with ozone of an appropriate...

In the present work, we provide insight into electrostatic interactions and phase behaviors in mixtures of myofibrillar protein (MP) and κ-carrageenan (KC) of various pHs (8.0-3.0) and biopolymer weight ratios [R, from 1:1 to 20:1; total concentration = 0.05% (w/w)] through turbidimetric analysis, dynamic light scattering (DLS) and zeta potential a...

This study compared the semi-gel system of Alaska pollock surimi formed at a low temperature with a heat-induced gel system. The cold semi-gel and heat-induced gel were found to have obvious differences in their degrees of protein unfolding, aggregation, and gel network structures. Microscopic observations and an analysis of their fractal dimension...

Submerged fermentation of fungi is an efficient way to obtain extracellular polysaccharides, however, in this process, excess discarded biomass is produced. In this study, Tremella fuciformis mycelia were reused as the raw material to isolate a novel fungal chitin-glucan complex (CGC-TFM) using alkaline extraction. Characteristic analysis revealed...

Emerging evidence suggests that the reduction of ethanolamine plasmalogen (PlsEtn) is associated with in Alzheimer’s disease and metabolic diseases. However, the mechanistic bases for PlsEtn on the these diseases are not well understood. Plasmalogens are primarily synthesized in the liver and enriched in brain. To this end, the present study sought...

We investigate structural changes of konjac glucomannan (KGM) during heat induced gelation of pre-deacetylated samples. We combine rheology at higher concentrations, with light scattering and AFM studies on low concentration samples. Macroscale rheology demonstrates that gelation requires both heat and alkali-induced deacetylation. With Dynamic Lig...

In this study, the effects of three groups of oleogels comprising 10 wt% beeswax as the gelator and different proportions of rapeseed and fish oils on the structures of surimi gels were investigated. X-ray diffraction revealed that the crystal structures of the oleogels were mainly dependent on the presence of the beeswax, where the oleogels formed...

Based on its potential bioactivities and sustainable source, polysaccharide (glucuronoxylomannan) from fruit bodies of Tremella fuciformis (TFP) aroused attention in food, pharmaceutical and cosmetic industry. The present study aimed at revealing its chain conformational and physicochemical properties. By using HPSEC-MALLS-Visc-RI measurement, worm...

Considering the safety of synthetic antioxidants, more and more natural antioxidants have been developed and utilized in foods. This study aimed to screen out a natural antioxidant combination from many antioxidants, which could significantly affect the oxidation stability of anchovy oil, while Plackett–Burman design (PBD) methodology was employed...

Phase behaviors of mixtures of myofibrillar protein and κ-carrageenan at different mixing ratios and temperatures were examined by digital images and confocal scanning laser microscopy, showing that that the extent of phase separation was enhanced as the ratio of polysaccharides and temperature increased. The zeta potential of the mixtures became l...

The physical properties and thermal stability of gelatin/gum‐Arabic microcapsules loaded fish oil, developed by various encapsulation techniques such as directly spray‐dried microcapsule, complex coacervation microcapsule, and double‐encapsulated microcapsule (DEM) were investigated. All the particles dried by spray drying and evaluated by scanning...

The effects of two heating methods on structure and various quality parameters of polysaccharide-protein mixed gels have been investigated in this study. Confocal laser scanning microscopy and scanning electron microscopy were used for the determination of the micromorphology, stretching, and dispersion of konjac glucomannan (KGM) chains in the pro...

Feasibility of encapsulating fish oil in core–shell beads using alginates with different M/G ratios was investigated for improving the stability of fish oil in an acidic solution and the effect of alginate properties on the stabilization of fish oil core–shell beads. Core–shell beads were placed into buffer solutions with different pH values. At eq...

This work demonstrated the protective effects of konjac glucomannan (KGM) on the physicochemical and structural properties of surimi gels subjected to 120°C. The T 2 relaxation of LF-NMR which was used to detect water mobility, changed more obviously with the addition of deacetylated KGM than with the native, which indirectly implied that deacetyla...

Konjac glucomannan (KGM) with different degrees of deacetylation (DDs) were added to Alaska Pollock surimi. The surimi samples were subjected to a high-temperature (120 C) treatment, and the gelation properties of the surimi gels were investigated. The deformation and breaking forces increased with increasing DD; the gel strength showed the same tr...