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Dai MQ, Wang XC, Gao LY, Zhang LC, Lai B, Wang C, Yan JN, Wu HT. Effect of black wolfberry anthocyanin and maltitol on the gelation and microstructural properties of curdlan/gellan gum hybrid gels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3749-3756. [PMID: 38234140 DOI: 10.1002/jsfa.13259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/18/2023] [Revised: 12/27/2023] [Accepted: 12/31/2023] [Indexed: 01/19/2024]
Abstract
BACKGROUND Laboratory scale experiments have shown that curdlan and gellan gum gelled together as curdlan/gellan gum (CG) hybrid gels showed better gel properties than the individual curdlan and gellan gum. In this study, CG and black wolfberry anthocyanin (BWA), CG and maltitol (ML) hybrid gels were constructed using CG hybrid gel as matrix. The effects of BWA or ML on the gel properties and microstructure of CG hybrid gels were investigated and a confectionery gel was developed. RESULTS The presence of BWA increased the storage modulus (G') value of CG at 0.1 Hz, whereas ML had little effect on the G' value of CG. The addition of BWA (5 g L-1 ) and ML (0.3 mol L-1 ) increased the melting and gelling temperatures of CG hybrid gels to 42.4 °C and 34.1 °C and 44.2 °C and 33.2 °C, respectively. Meanwhile, the relaxation time T22 in CG-ML and CG-BWA hybrid gels was reduced to 91.96 and 410.27 ms, indicating the strong binding between BWA and CG, ML and CG. The hydrogen bond interaction between BWA or ML and CG was confirmed by the shift in the hydroxyl stretching vibration peak. Moreover, the microstructures of CG-ML and CG-BWA hybrid gels were denser than that of CG. In addition, confectionery gel containing CG-BWA-ML has good chewing properties. CONCLUSION These results indicated that the incorporation of BWA or ML could improve the structure of CG hybrid gels and assign a sustainability potential for the development of confectionery gels based on CG complex. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Meng-Qi Dai
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Xue-Chen Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Ling-Yi Gao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
| | - Li-Chao Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian, China
- Institutes of Biomedical Sciences, Shanxi University, Taiyuan, China
| | - Bin Lai
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian, China
| | - Ce Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian, China
| | - Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian, China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian, China
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Xu SQ, Du YN, Zhang ZJ, Yan JN, Sun JJ, Zhang LC, Wang C, Lai B, Wu HT. Gel properties and interactions of hydrogels constructed with low acyl gellan gum and puerarin. Carbohydr Polym 2024; 326:121594. [PMID: 38142069 DOI: 10.1016/j.carbpol.2023.121594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 11/09/2023] [Accepted: 11/14/2023] [Indexed: 12/25/2023]
Abstract
To develop composite hydrogels based on low acyl gellan gum (GG), the effect of puerarin (PUE) on the gel properties of GG was investigated. The results showed that the maximum storage modulus (G') of the 1.2 % GG/0.8 % PUE composite hydrogel was 377.4 Pa at 0.1 Hz, which was enhanced by 4.7-fold compared with that of 1.2 % GG. The melting temperature of this composite hydrogel increased from 74.1 °C to >80.0 °C. LF-NMR results showed that a significant amount of free water was present in the hydrogel matrix. The surface structure aggregation and the shrinkage of the honeycomb meshes in the composite hydrogel proved the cross-linking of PUE and GG. XRD, FTIR and molecular simulation results illustrated that hydrogen bonds were the most important factor controlling the interaction between GG and PUE. Thus, the GG/PUE composite hydrogel has good elasticity, thermal stability and water retention, which lays a good foundation for further application in the food industry.
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Affiliation(s)
- Shi-Qi Xu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yi-Nan Du
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Zhu-Jun Zhang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jia-Nan Yan
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jin-Jian Sun
- Dalian Center for Food and Drug Control and Certification, Dalian 116037, China
| | - Li-Chao Zhang
- Institutes of Biomedical Sciences, Shanxi University, Taiyuan 030006, China
| | - Ce Wang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Bin Lai
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hai-Tao Wu
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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Yan JN, Wang YQ, Zhang ZJ, Du YN, Wu HT. Improving the physicochemical stability and release properties of curcumin using κ-carrageenan/scallop hydrolysates hydrogel beads. Food Chem 2024; 434:137471. [PMID: 37741237 DOI: 10.1016/j.foodchem.2023.137471] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Revised: 08/25/2023] [Accepted: 09/11/2023] [Indexed: 09/25/2023]
Abstract
Scallop (Patinopecten yessoensis) male gonad hydrolysates (SMGHs)/κ-carrageenan (KC)/KCl beads with SMGHs:KC ratios (0:10-5:5) were investigated. SMGHs/KC/KCl-Cur bead (5:5) exhibited the most intact spherical morphology and highest Cur loading content of 0.063 mg/0.1 g bead, ascribing to a shortened T23 from 1607.9 to 966.4 ms, and red and blueshifts of OH, NH, amide I and II bands. The undetected fingerprint region within 7.82°-28.90° of SMGHs/KC/KCl-Cur beads indicated successful Cur entrapment. Moreover, SMGHs/KC/KCl-Cur beads exhibited shrinkage network backbones and larger void pores as SMGHs increased, with vessel percentage area, total number of junctions, total vessel length decreasing from 52.1, 1446.8, 57931.4 to 39.7, 530.5, 34458.4, and lacunarity increasing from 0.048 to 0.111, respectively. Furthermore, Cur showed approximately 50% release contents in colon phase and above 90% retention rate during 30 days of storage at 4 °C. These results suggested that SMGHs/KC/KCl-Cur beads exhibited sustained-release of Cur and promised stable Cur preservation.
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Affiliation(s)
- Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China
| | - Yu-Qiao Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Zhu-Jun Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yi-Nan Du
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China.
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Yan JN, Nie B, Zhang ZJ, Gao LY, Lai B, Wang C, Zhang LC, Wu HT. Monovalent Salt and pH-Stimulated Gelation of Scallop ( Patinopecten yessoensis) Male Gonad Hydrolysates/ κ-Carrageenan. Foods 2023; 12:3598. [PMID: 37835251 PMCID: PMC10572707 DOI: 10.3390/foods12193598] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2023] [Revised: 09/13/2023] [Accepted: 09/22/2023] [Indexed: 10/15/2023] Open
Abstract
The gelation of scallop Patinopecten yessoensis male gonad hydrolysates (SMGHs) and κ-carrageenan (KC) subjected to pH (2-8, 3-9) and NaCl/KCl stimuli-response was investigated. SMGHs/KC gels subjected to a NaCl response exhibited an increasing storage modulus G'from 2028.6 to 3418.4 Pa as the pH decreased from pH 8 to 2, with corresponding T23 fluctuating from 966.40 to 365.64 ms. For the KCl-treated group, SMGHs/KC gels showed an even greater G' from 4646.7 to 10996.5 Pa, with T23 fluctuating from 622.2 to 276.98 ms as the pH decreased from 9 to 3. The improved gel strength could be ascribed to the blueshift and redshift of hydroxyl groups and amide I peaks, enhanced enthalpy and peak temperature, and gathered characteristic diffraction peaks from SMGHs, KC, NaCl, and KCl. The CLSM and cryo-SEM images further reflected that SMGHs/KC gels showed more flocculation formation and denser and more homogeneous networks with smaller pore sizes in more acidic domains, especially when subjected to the KCl response. This research gives a theoretical and methodological understanding of the construction of salt- and pH-responsive SMGHs/KC hydrogels as novel functional soft biomaterials applied in food and biological fields.
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Affiliation(s)
- Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (J.-N.Y.); (B.N.); (Z.-J.Z.); (L.-Y.G.); (B.L.); (C.W.); (L.-C.Z.)
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Bin Nie
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (J.-N.Y.); (B.N.); (Z.-J.Z.); (L.-Y.G.); (B.L.); (C.W.); (L.-C.Z.)
| | - Zhu-Jun Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (J.-N.Y.); (B.N.); (Z.-J.Z.); (L.-Y.G.); (B.L.); (C.W.); (L.-C.Z.)
| | - Ling-Yi Gao
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (J.-N.Y.); (B.N.); (Z.-J.Z.); (L.-Y.G.); (B.L.); (C.W.); (L.-C.Z.)
| | - Bin Lai
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (J.-N.Y.); (B.N.); (Z.-J.Z.); (L.-Y.G.); (B.L.); (C.W.); (L.-C.Z.)
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Ce Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (J.-N.Y.); (B.N.); (Z.-J.Z.); (L.-Y.G.); (B.L.); (C.W.); (L.-C.Z.)
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Li-Chao Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (J.-N.Y.); (B.N.); (Z.-J.Z.); (L.-Y.G.); (B.L.); (C.W.); (L.-C.Z.)
- Institutes of Biomedical Sciences, Shanxi University, Taiyuan 030006, China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; (J.-N.Y.); (B.N.); (Z.-J.Z.); (L.-Y.G.); (B.L.); (C.W.); (L.-C.Z.)
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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Wang Y, Yang S, Zhang L, Yuan F, Mao L, Liu J, Gao Y. Effects of different mechanical processes on the structural and powdery properties of insoluble undenatured type II collagen. Food Chem 2023; 406:135068. [PMID: 36462358 DOI: 10.1016/j.foodchem.2022.135068] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 10/25/2022] [Accepted: 11/23/2022] [Indexed: 11/27/2022]
Abstract
This study aimed to investigate the effects of dynamic high-pressure homogenization (DHPH), dynamic high-pressure microfluidization (DHPM), and wet media milling (WMM) processes on the particle size, microstructure, triple helix structure, wettability and suspension stability of insoluble undenatured type II collagen (IUC-II). The structural and powdery properties were regulated by different processes and parameters. By contrast, WMM-treated IUC-II showed smallest particle size (15.70 μm), highest wetting rate (216.94 mm/h) and best suspension stability. However, individual mechanical processes caused partial disruption of IUC-II triple helix structure. Low-acyl gellan gum (LAGG) could bind to IUC-II through hydrogen bonds and hydrophobic interactions, which protected the triple helix structure and further enhanced powdery properties of IUC-II treated by WMM process, but restrained the soluble transition during digestion. These results demonstrated that WMM process was more suitable for enhancing powdery properties of IUC-II, while the triple helix structure of IUC-II could be effectively protected by LAGG.
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Affiliation(s)
- Yuan Wang
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Shuqiao Yang
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Liang Zhang
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Fang Yuan
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Like Mao
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Jinfang Liu
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China
| | - Yanxiang Gao
- Key Laboratory of Healthy Beverages, China National Light Industry Council, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, PR China.
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Gel properties and interactions of scallop (Patinopecten yessoensis) male gonad hydrolysates and nonionic polysaccharide mixtures. Food Chem 2022; 394:133482. [DOI: 10.1016/j.foodchem.2022.133482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Revised: 06/10/2022] [Accepted: 06/12/2022] [Indexed: 11/22/2022]
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7
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Du YN, Yan JN, Xu SQ, Wang YQ, Wang XC, Wu HT. Formation and characteristics of curcumin-loaded binary gels formed from large yellow croaker (Pseudosciaena crocea) roe protein isolate and gellan gum. Food Chem 2022; 405:134759. [DOI: 10.1016/j.foodchem.2022.134759] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2022] [Revised: 09/23/2022] [Accepted: 10/23/2022] [Indexed: 11/04/2022]
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Yan JN, Cui XF, Jiang XY, Li L, Sun W, Wu HT. Complex characterization and formation mechanism of scallop (Patinopecten yessoensis) protein hydrolysates/κ-carrageenan/konjac gum composite gels. J Food Sci 2022; 87:2953-2964. [PMID: 35686600 DOI: 10.1111/1750-3841.16163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2021] [Revised: 03/12/2022] [Accepted: 04/10/2022] [Indexed: 11/29/2022]
Abstract
The combination of κ-Carrageenan (KC) and konjac gum (KGM) were introduced to examine the impact on gelation and microstructural behaviors of scallop male gonads hydrolysates (SMGHs) and the involvement of intermolecular forces. In terms of G' response of SMGHs/KGM/KC, it obviously enhanced by 3.6- and 108.5-fold than controls of KGM/KC and SMGHs/KC at 0.1 Hz, accompanying increasing melting temperatures from 27.9 (KGM/KC) and 30.0 (SMGHs/KC) to 33.7°C (SMGHs/KGM/KC), respectively. Additionally, SMGHs/KGM/KC with decreasing relaxation time T23 and blue shift of hydroxyl group than controls suggested higher water retention capacity and ordered conformation. Moreover, SMGHs/KGM/KC formed compact networks with thick walls as reflected by cryo-SEM and showed rougher surface with more aggregation as reflected by AFM. Furthermore, electrostatic in couple with hydrophobic interactions were dominant interactions, while hydrogen bonds were involved in subordinately in SMGHs/KGM/KC. PRACTICAL APPLICATION: Scallop (Patinopecten yessoensis) male gonads are always discarded during processing despite high-protein content and edibility. In the current research, scallop male gonad hydrolysates (SMGHs) exhibited gelation behavior, which have a potential role in developing marine source protein as a functional food base such as kamaboko gels, can, sausage and spread and even delivery vehicles for bioactive compounds.
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Affiliation(s)
- Jia-Nan Yan
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Xiao-Fan Cui
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Xin-Yu Jiang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Lin Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Wen Sun
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China
| | - Hai-Tao Wu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China.,National Engineering Research Center of Seafood, Dalian, PR China.,Collaborative Innovation Center of Seafood Deep Processing, Dalian, PR China
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Han J, Yan J, Du Y, Wu H, Zhu B. Formation and stability of electrostatic complexes formed between scallop female gonad protein isolates and sodium alginate: Influence of pH, total concentration, blend ratio, and ionic strength. J Food Sci 2022; 87:2504-2514. [DOI: 10.1111/1750-3841.16176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2021] [Revised: 02/06/2022] [Accepted: 04/12/2022] [Indexed: 11/28/2022]
Affiliation(s)
- Jia‐Run Han
- College of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
- School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Jia‐Nan Yan
- School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Yi‐Nan Du
- School of Food Science and Technology Dalian Polytechnic University Dalian China
| | - Hai‐Tao Wu
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- National Engineering Research Center of Seafood Dalian China
| | - Bei‐Wei Zhu
- College of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou China
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- National Engineering Research Center of Seafood Dalian China
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