Lichao He
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View article: Effects of cellulase or Lactobacillus plantarum on ensiling performance and bacterial community of sorghum straw
Effects of cellulase or Lactobacillus plantarum on ensiling performance and bacterial community of sorghum straw Open
This study aimed to evaluate the effects of cellulase or Lactobacillus plantarum (L. plantarum) on the fermentation characteristics and microbial community structure of the sorghum straw silage. Sorghum straw was treated with the following…
View article: Irradiation-Assisted Enhancement of Foaming and Thermal Gelation Functionality of Liquid Egg White
Irradiation-Assisted Enhancement of Foaming and Thermal Gelation Functionality of Liquid Egg White Open
Ionizing radiation has its unique popularity as a non-thermal decontamination technique treating with protein-rich foodstuffs to ensure the microbial and sensory quality, particularly for shell eggs. However, the changes in the functional …
View article: Underlying formation mechanisms of ultrasound-assisted brined porcine meat: The role of physicochemical modification, myofiber fragmentation and histological organization
Underlying formation mechanisms of ultrasound-assisted brined porcine meat: The role of physicochemical modification, myofiber fragmentation and histological organization Open
Ultrasound treatment has been a good hurdle technique for meat curing processing, where both physical and chemical consequences can be involved towards final quality of obtained products. However, the specific correlation between ultrasoun…
View article: Sensitivity Analysis of the Catalysis Recombination Mechanism on Nanoscale Silica Surfaces
Sensitivity Analysis of the Catalysis Recombination Mechanism on Nanoscale Silica Surfaces Open
A deep understanding of surface catalysis recombination characteristics is significant for accurately predicting the aeroheating between hypersonic non-equilibrium flow and thermal protection materials, while a de-coupling sensitivity anal…
View article: Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns
Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns Open
Over the latest decade, lipidomics has been extensively developed to give robust strength to the qualitative and quantitative information of lipid molecules derived from physiological animal tissues and edible muscle foods. The main lipido…
View article: Effect of Jack Thrust Angle Change on Mechanical Characteristics of Shield Tunnel Segmental Linings Considering Additional Constrained Boundaries
Effect of Jack Thrust Angle Change on Mechanical Characteristics of Shield Tunnel Segmental Linings Considering Additional Constrained Boundaries Open
With the attitude adjustment of shield machine, the jack thrust angle will change and may lead to great damage to segmental lining structures. In this paper, a three-dimensional refined finite element method is proposed to study the action…
View article: A multivariate insight into the organoleptic properties of porcine muscle by ultrasound-assisted brining: Protein oxidation, water state and microstructure
A multivariate insight into the organoleptic properties of porcine muscle by ultrasound-assisted brining: Protein oxidation, water state and microstructure Open
Ultrasound could accelerate mass transfer of brine into postmortem muscle, but the biochemical consequences and architecture of cured products require more validations. Herein, we comparatively evaluated the water holding capacity (WHC), i…
View article: Phosphorylation of porcine bone collagen peptide to improve its calcium chelating capacity and its effect on promoting the proliferation, differentiation and mineralization of osteoblastic MC3T3-E1 cells
Phosphorylation of porcine bone collagen peptide to improve its calcium chelating capacity and its effect on promoting the proliferation, differentiation and mineralization of osteoblastic MC3T3-E1 cells Open
In this study, porcine bone collagen peptide (CP) was phosphorylated with sodium tripoly phosphate (STP) in order to improve its calcium binding capacity and osteogenic activity. Firstly, the phosphorylation process were optimized by an or…
View article: Nitroso-Hemoglobin Preparation and Meat Product Colorant Development
Nitroso-Hemoglobin Preparation and Meat Product Colorant Development Open
Research focused on preparing new type curing pigment, which called Nitroso-hemoglobin prepared by use of by-products (beef blood), and its application prospect substitutes of nitrite, because of its a poisonous reagent, and can produce ca…