Shouwei Wang
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View article: Unveiling the pathways of flavor formation in marinated lamb driven by ultrasound-assisted vacuum tumbling: An integrated multi-omics approach
Unveiling the pathways of flavor formation in marinated lamb driven by ultrasound-assisted vacuum tumbling: An integrated multi-omics approach Open
The development of desirable flavor in processed lamb remains a significant challenge for the meat industry. This study aimed to investigate the effects of ultrasound-assisted vacuum tumbling (UVT) on the flavor characteristics of lamb usi…
View article: Visualization-Based Rapid Screening and Quantitative Analysis of Target Peptides for Meat Authentication
Visualization-Based Rapid Screening and Quantitative Analysis of Target Peptides for Meat Authentication Open
Amidst growing demand for meat products, concerns regarding their authenticity and safety have intensified, primarily due to potential fraudulent substitutions of cheaper meats, which are not accurately labeled. This study presents a novel…
View article: Retrospective epidemiological analysis of pulmonary tuberculosis in the older adult and characterization of rifampicin resistance-associated rpoB mutations in Nantong City, China (2014–2023)
Retrospective epidemiological analysis of pulmonary tuberculosis in the older adult and characterization of rifampicin resistance-associated rpoB mutations in Nantong City, China (2014–2023) Open
Objective To analyze the prevalence trend of older adult pulmonary tuberculosis (ETB) and the distribution and outcome of rifampicin-resistant rpoB gene mutation in ETB patients in Nantong. Methods The pulmonary tuberculosis patients’ data…
View article: Role of Oxygen and Halogen Functionalization in Tuning the Surface Properties of Zr3C2T2 MXene for Lithium Storage: A Density Functional Theory Study
Role of Oxygen and Halogen Functionalization in Tuning the Surface Properties of Zr3C2T2 MXene for Lithium Storage: A Density Functional Theory Study Open
We constructed computational models of bare Zr3C2 and surface-functionalized Zr3C2T2 (T = O, S, F, Cl), and utilized first-principles calculations to systematically explore the effects of these surface-functionalized groups on the structur…
View article: Selection and transcriptomic analysis of coagulase-negative <i>Staphylococcus</i> with high proteolytic activity isolated from Chinese Dong fermented pork (Nanx Wudl)
Selection and transcriptomic analysis of coagulase-negative <i>Staphylococcus</i> with high proteolytic activity isolated from Chinese Dong fermented pork (Nanx Wudl) Open
Although coagulase-negative Staphylococcus (CNS), along with technological activities, plays a key role in fermented sausage flavour and nutrient production, the molecular mechanism of these activities remains elusive. In this study, 18 CN…
View article: Novel Insights into the Enrichment Pattern of Aroma and Taste in Cooked Marinated Meat Products of Black Pork via Typical Process Steps
Novel Insights into the Enrichment Pattern of Aroma and Taste in Cooked Marinated Meat Products of Black Pork via Typical Process Steps Open
This study aims to reveal the evolution mechanism of odour and taste active compounds in cooked marinated pork knuckles via typical process steps; among them, the brine soup stage was the most important part due to spices’ enriching flavou…
View article: Albumen/gelatin bio-inks preparation in 3D bio-printing for <i>in situ</i> tissue culture of cultured meat
Albumen/gelatin bio-inks preparation in 3D bio-printing for <i>in situ</i> tissue culture of cultured meat Open
Three-dimensional (3D) bio-printing is an emerging tissue engineering technology, and its printing parameters have been upgraded to enable in-depth application in cell-cultured meat. However, excellent printable and edible bio-inks for cel…
View article: Research on organized method and regulatory mechanism of cell cultured meat based on modified silk
Research on organized method and regulatory mechanism of cell cultured meat based on modified silk Open
Cell cultured meat has been extensively studied as an environmentally friendly, energy-saving and more effective technology. However, there are many technical bottlenecks, especially the regulatory mechanism and manufacturing method of in …
View article: SVM-based Support Vector Type Recognition Machine for Smart Things in Soccer Training Motion Recognition
SVM-based Support Vector Type Recognition Machine for Smart Things in Soccer Training Motion Recognition Open
With the development of IoT technology, machine learning, and other artificial intelligence technologies, there have been many related technologies applied to the sports industry. Soccer, as the world’s number one sport, has a wide range o…
View article: An Improved YOLOv7-Tiny Method for the Segmentation of Images of Vegetable Fields
An Improved YOLOv7-Tiny Method for the Segmentation of Images of Vegetable Fields Open
In response to the limitations of existing methods in differentiating between vegetables and all types of weeds in farmlands, a new image segmentation method is proposed based on the improved YOLOv7-tiny. Building on the original YOLOv7-ti…
View article: Effect of the mycelium of oyster mushrooms on the physical and flavor properties of a plant-based beef analogue
Effect of the mycelium of oyster mushrooms on the physical and flavor properties of a plant-based beef analogue Open
The influence of mycelium of oyster mushrooms addition on the physical and flavor properties of a fried plant-based beef analogue (PBBA) was evaluated. The key odor compounds of the PBBA were 2-methyl-3-furanthiol, furfuryl mercaptan, (E),…
View article: Nutritional, physical, and flavour properties of cooked marinated meat products
Nutritional, physical, and flavour properties of cooked marinated meat products Open
Protein, fat, shear force, color, and chewiness were the primary factors to evaluate the characteristics of cooked marinated meat products. Overall contents of protein and fat of cooked marinated meat products in black pigs (144.0 g/100 g)…
View article: Evaluation of changes in the lipid profiles of dried shrimps (Penaeus vannamei) during accelerated storage based on chemical and lipidomics analysis
Evaluation of changes in the lipid profiles of dried shrimps (Penaeus vannamei) during accelerated storage based on chemical and lipidomics analysis Open
This study aimed to explore the effects of storage on lipid profiles changes and potential candidates of lipid oxidation in dried shrimps using chemical and lipidomics analysis. Results showed that peroxide value (POV) and thiobarbituric a…
View article: Effects of defatting and cooking methods on pig large intestines volatile compounds by flavor omics and fatty acids
Effects of defatting and cooking methods on pig large intestines volatile compounds by flavor omics and fatty acids Open
Pig large intestines (PLIs) are a food with a selective preference globally because of characteristic odors. To investigate the effect of defatting and different cooking methods on the volatile compounds of PLIs, defatted and nondefatted s…
View article: Elucidation of potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa
Elucidation of potential relationship between endogenous proteases and key flavor substances in dry-cured pork coppa Open
Dry-cured meat products are considerably popular around the world due to unique flavor. Proteolysis is one of the enzymatic reactions from which flavor substances are derived, which is affected by endogenous proteases. The purpose aimed to…
View article: Industrialization progress and challenges of cultivated meat
Industrialization progress and challenges of cultivated meat Open
With its more sustainable production mode and higher healthy food supplying, cultivated meat is gradually regarded as the promising alternative meat food in future by human beings. Most of the countries in the planet had participated in th…
View article: Meat food fraud risk in Chinese markets 2012–2021
Meat food fraud risk in Chinese markets 2012–2021 Open
Food fraud is a major concern worldwide, and the majority of cases include meat adulteration or fraud. Many incidences of food fraud have been identified for meat products both in China and abroad over the last decade. We created a meat fo…
View article: Insights into Feruloylated Oligosaccharide Impact on Gel Properties of Oxidized Myofibrillar Proteins Based on the Changes in Their Spatial Structure
Insights into Feruloylated Oligosaccharide Impact on Gel Properties of Oxidized Myofibrillar Proteins Based on the Changes in Their Spatial Structure Open
Polyphenolic compounds can protect against myofibrillar protein (MP) oxidation in meat products. In this study, the inhibitory effect of feruloyl oligosaccharides (FOs) on MP oxidation was investigated, and the gel properties of MPs were f…
View article: Identification and In Silico Simulation on Inhibitory Platelet-Activating Factor Acetyl Hydrolase Peptides from Dry-Cured Pork Coppa
Identification and In Silico Simulation on Inhibitory Platelet-Activating Factor Acetyl Hydrolase Peptides from Dry-Cured Pork Coppa Open
The unique processing technology of dry-cured meat products leads to strong proteolysis, which produces numerous peptides. The purpose of this investigation was the systematic isolation, purification, and identification of potentially card…
View article: Effects of Citrus Fiber on the Gel Properties of Mutton Myofibrillar Protein
Effects of Citrus Fiber on the Gel Properties of Mutton Myofibrillar Protein Open
This work investigated the effects of different additions of water-soluble citrus fiber (SCF) and water-insoluble citrus fiber (ICF) on the gel properties of the mutton myofibrillar protein (MP). The key parameters of water-holding capacit…
View article: Physicochemical and Antioxidant Properties of Nanoliposomes Loaded with Rosemary Oleoresin and Their Oxidative Stability Application in Dried Oysters
Physicochemical and Antioxidant Properties of Nanoliposomes Loaded with Rosemary Oleoresin and Their Oxidative Stability Application in Dried Oysters Open
Lipid and protein oxidation is a main problem related to the preservation of dried aquatic products. Rosemary oleoresin is widely used as an antioxidant, but its application is limited due to its instability and easy degradation. Nanolipos…
View article: A study on fraud of meat foods in China market: based on 1987 supervision and sampling inspection, import inspection and media reports
A study on fraud of meat foods in China market: based on 1987 supervision and sampling inspection, import inspection and media reports Open
Economically motivated adulteration and food fraud (EMA / FF) is intentional conduct for economic gain, which have aroused great concern all over the world. Meat adulteration or fraud is one of the problems with the highest proportion in r…