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13. Regulation Mechanism of Processed Cheese Stretchability

Author

SHEN Jianyang, SHENG Zhaoyue, GUO Mengyuan, GUO Huiyuan, WANG Pengjie, ZHANG Ying, ZHANG Xiaoying, FANG Xixi, WANG Yilun, WANG Caiyun, LUO Jie

Subjects
processed cheese, stretchability, calcium distribution, moisture distribution, emulsibility, Food processing and manufacture, TP368-456
Abstract

In this work, the regulation mechanism of processed cheese stretchability was studied by adjusting the amount of added emulsifying salt (0.6%–3.0%) and potato acetate starch (0.125%–2%) and pH (5.4–5.8). The results showed that as the emulsifying salt increased from 0.6% to 3.0%, the content of bound calcium in processed cheese decreased from (4.42 ± 0.05) to (0.02 ± 0.04) g/kg, the average fat globule size D(4,3) decreased from (73.08 ± 3.16) to (27.90 ± 2.55) μm, and the bound water content increased from (9.57 ± 0.25)% to (10.40 ± 0.25)%, indicating that the calcium crosslinking effect gradually decreased, the emulsifying effect and hydration degree increased, the interaction between protein molecules changed from strong to weak, so the stretchability of processed cheese initially increased and then decreased. As pH increased from 5.4 to 5.8, the content of bound calcium increased from (2.01 ± 0.08) to (2.74 ± 0.05) g/kg, and the average fat globule size D(4,3) decreased from (36.36 ± 2.68) to (21.37 ± 2.39) μm. Fourier transform infrared spectroscopy showed that the bending vibration absorption peaks of O–H and N–H moved to lower wavenumbers, and the bound water content increased from (9.85 ± 0.16)% to (10.74 ± 0.12)%, indicating that the calcium crosslinking effect, emulsifying effect and hydration degree increased, the interaction between protein molecules changed from strong to weak, so the stretchability of processed cheese increased first and then decreased. As potato acetate starch concentration increased from 0.125% to 2%, the average fat globule size D(4,3) decreased from (54.17 ± 2.74) to (29.92 ± 2.71) μm, and the bound water content increased from (9.90 ± 0.38)% to (11.00 ± 0.21)%, indicating that the emulsifying effect and hydration degree increased, and the stretchability increased first and then decreased. At a potato acetate starch concentration of 2%, starch and protein were separated, so the stretchability became worse. In conclusion, the stretchability of processed cheese is comprehensively regulated by the degree of calcium ion chelation, emulsifying effect, electrostatic interaction between protein molecules, water distribution state and protein-polysaccharide phase behavior.

Published
2023
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32. Knowledge Graph Construction for Payment Data Risk Control

Author

Wang, Zhanquan, Guo, Mengyuan, Li, Zhen, Tang, Minwei, Yu, Jiechao, Angrisani, Leopoldo, Series Editor, Arteaga, Marco, Series Editor, Panigrahi, Bijaya Ketan, Series Editor, Chakraborty, Samarjit, Series Editor, Chen, Jiming, Series Editor, Chen, Shanben, Series Editor, Chen, Tan Kay, Series Editor, Dillmann, Rüdiger, Series Editor, Duan, Haibin, Series Editor, Ferrari, Gianluigi, Series Editor, Ferre, Manuel, Series Editor, Hirche, Sandra, Series Editor, Jabbari, Faryar, Series Editor, Jia, Limin, Series Editor, Kacprzyk, Janusz, Series Editor, Khamis, Alaa, Series Editor, Kroeger, Torsten, Series Editor, Liang, Qilian, Series Editor, Martín, Ferran, Series Editor, Ming, Tan Cher, Series Editor, Minker, Wolfgang, Series Editor, Misra, Pradeep, Series Editor, Möller, Sebastian, Series Editor, Mukhopadhyay, Subhas, Series Editor, Ning, Cun-Zheng, Series Editor, Nishida, Toyoaki, Series Editor, Pascucci, Federica, Series Editor, Qin, Yong, Series Editor, Seng, Gan Woon, Series Editor, Speidel, Joachim, Series Editor, Veiga, Germano, Series Editor, Wu, Haitao, Series Editor, Zhang, Junjie James, Series Editor, Yang, Chao-Tung, editor, Pei, Yan, editor, and Chang, Jia-Wei, editor

Published
2020
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33. A Motion Vector-Based Steganographic Algorithm for HEVC with MTB Mapping Strategy

Author

Guo, Mengyuan, Sun, Tanfeng, Jiang, Xinghao, Dong, Yi, Xu, Ke, Goos, Gerhard, Founding Editor, Hartmanis, Juris, Founding Editor, Bertino, Elisa, Editorial Board Member, Gao, Wen, Editorial Board Member, Steffen, Bernhard, Editorial Board Member, Woeginger, Gerhard, Editorial Board Member, Yung, Moti, Editorial Board Member, Wang, Hongxia, editor, Zhao, Xianfeng, editor, Shi, Yunqing, editor, Kim, Hyoung Joong, editor, and Piva, Alessandro, editor

Published
2020
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36. Large-Scale Synthesis of N,S Codoped Carbon-Modified Fe0.975S Composites as a Novel Anode for Lithium/Sodium Ion Batteries with Enhanced Performance

Author

Qin, Yanmin, Guo, Mengyuan, Fang, Shengfan, Guo, Liping, Zhang, Huipei, Qi, Luyao, Deng, Binglu, and Bao, Haifeng

Abstract

To overcome obstacles hindering the commercialization of lithium-ion batteries (LIBs) and sodium-ion batteries (SIBs), we introduce a cost-effective single-step sulfurization strategy for synthesizing iron sulfide (Fe0.975S) nanohybrids, augmented by N,S codoped carbon. The resulting N,S codoped carbon-coated Fe0.975S (Fe0.975S@NSC) electrode exhibits exceptional potential as a highly reversible anode material for both LIBs and SIBs. With impressive initial discharge and charge capacities (1658.2 and 1254.9 mAh g–1for LIBs and 1450.9 and 1077.1 mAh g–1for SIBs), the electrode maintains substantial capacity retention (900 mA h g–1after 1000 cycles for LIBs and 492.5 mA h g–1after 600 cycles for SIBs at 1.0 A g–1). The LiMn2O4//Fe0.975S@NSC and Na3V2(PO4)3//Fe0.975S@NSC full batteries can maintain excellent reversible capacity and robust cycling stability. Ex situ and in situ X-ray diffraction, density functional theory (DFT) calculations, and kinetics analysis confirm the promising energy storage potential of the Fe0.975S@NSC composite.

Published
2024
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44. Age Gelation in Direct Steam Infusion Ultra-High-Temperature Milk: Different Heat Treatments Produce Different Gels.

Author

Wu, Peipei, Guo, Mengyuan, Wang, Pengjie, Wang, Yi, Fan, Ke, Zhou, Hui, Qian, Wentao, Li, Hongliang, Wang, Menghui, Wei, Xiaojun, Ren, Fazheng, and Luo, Jie

Subjects
GELATION, HEAT treatment of milk, MILKFAT, HYDROPHOBIC interactions, HEAT treatment, INTERMOLECULAR interactions, DAIRY processing
Abstract

To investigate the gelation process of direct ultra-high-temperature (UHT) milk, a pilot-scale steam infusion heat treatment was used to process milk samples over a wide temperature of 142–157 °C for 0.116–6 s, followed by storage at 4 °C, 25 °C, and 37 °C. The results of the physicochemical properties of milk showed that the particle sizes and plasmin activities of all milk samples increased during storage at 25 °C, but age gelation only occurred in three treated samples, 147 °C/6 s, 142 °C/6 s, and 142 °C/3 s, which all had lower plasmin activities. Furthermore, the properties of formed gels were further compared and analyzed by the measures of structure and intermolecular interaction. The results showed that the gel formed in the 147 °C/6 s-treated milk with a higher C* value had a denser network structure and higher gel strength, while the 142 °C/6 s-treated milk had the highest porosity. Furthermore, disulfide bonds were the largest contributor to the gel structure, and there were significant differences in disulfide bonds, hydrophobic interaction forces, hydrogen bonds, and electrostatic force among the gels. Our results showed that the occurrence of gel was not related to the thermal load, and the different direct UHT treatments produced different age gels in the milk. [ABSTRACT FROM AUTHOR]

Published
2024
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46. A 5–6 GHz CMOS RF Front-End Module for FTTR Application

Author

Guo, Mengyuan, primary, Lei, Xin, additional, Xiong, Hao, additional, Chang, Tianhai, additional, Chen, Yuhang, additional, Lv, Yuyan, additional, Yuan, Zhao, additional, He, Yukun, additional, Zhao, Zhen, additional, Jing, Lei, additional, Wang, Xiang, additional, and Gui, Xiaoyan, additional

Published
2023
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48. A 5–6-GHz CMOS Beamforming Transceiver Front-End for Fiber-to-the-Room All-Optical Wi-Fi Solution

Author

Lei, Xin, primary, Zhao, Zhen, additional, He, Yukun, additional, Lv, Yuyan, additional, Yuan, Zhao, additional, Chen, Yuhang, additional, Nan, Yaqi, additional, Guo, Mengyuan, additional, Yang, Haoran, additional, Ren, Zhixiong, additional, Xiong, Hao, additional, Jing, Lei, additional, Wang, Xiang, additional, Chang, Tianhai, additional, Li, Dan, additional, Geng, Li, additional, and Gui, Xiaoyan, additional

Published
2023
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50. sj-pdf-1-jcb-10.1177_0271678X231185507 - Supplemental material for Intermittent hypoxia protects against hypoxic-ischemic brain damage by inducing functional angiogenesis

Author

Guan, Yuying, Gu, Yakun, Shao, Haitao, Ma, Wei, Li, Gaifen, Guo, Mengyuan, Shao, Qianqian, Li, Yuning, Liu, Yingxia, Wang, Chaoyu, Tian, Zhengming, Liu, Jia, and Ji, Xunming

Subjects
Endocrinology, Neurology and Neuromuscular Diseases, FOS: Clinical medicine, Emergency Medicine, Medicine, Cell Biology, Biochemistry, Radiology and Organ Imaging, Biological Sciences not elsewhere classified, Neuroscience
Abstract

Supplemental material, sj-pdf-1-jcb-10.1177_0271678X231185507 for Intermittent hypoxia protects against hypoxic-ischemic brain damage by inducing functional angiogenesis by Yuying Guan, Yakun Gu, Haitao Shao, Wei Ma, Gaifen Li, Mengyuan Guo, Qianqian Shao, Yuning Li, Yingxia Liu, Chaoyu Wang, Zhengming Tian, Jia Liu and Xunming Ji in Journal of Cerebral Blood Flow & Metabolism

Published
2023
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