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| 1 | Resorbable polymer electrospun nanofibers:History,shapes and application for tissue engineering显示文摘Resorbable polymer electrospun nanofiber-based materials/devices have high surface-to-volume ratio and often have a porous structure with excellent pore interconnectivity,which are suitable for growth and development of different types of cells.Due to the huge advantages of both resorbable polymers and electrospun nano fibers,re sorbable polymer electrospun nanofibers(RPENs)have been widely applied in the field of tissue engineering.In this paper,we will mainly introduce RPENs for tissue engineering.Firstly,the electrospinning technique and electrospun nanofiber architectures are briefly introduced.Secondly,the application of RPENs in the field of tissue engineering is mainly reviewed.Finally,the advantages and disadvantages of RPENs for tissue engineering are discussed.This review will provide a comprehensive guide to apply resorbable polymer electrospun nanofibers for tissue engineering. | Tingting Wu Mengzhen Ding Cuiping Shi Yiqun Qiao Panpan Wang Ruirui Qiao Xichang Wang Jian Zhong | 2020 | Chinese Chemical Letters2020，31，3： | 8 |
| 2 | Metabolomics mechanism of traditional soy sauce associated with fermentation time显示文摘Given that fermentation time has significant impact on quality and flavor of soy sauce,a global understanding of the metabolic mechanism as fermentation time prolonged is essential for producing satisfactory and consistent quality of traditional soy sauce.Herein,the metabolic compounds changes of soy sauce associated with fermentation time up to 10 years were comprehensively investigated by using Chinese traditional fermented soy sauce(CTFSS)as a demonstration.Results showed that formaldehyde nitrogen,total soluble nitrogen(TSN),non-salt soluble solids,amino acids,free 5’-nucleotides and volatile compounds in CTFSS changed obviously during fermentation.Specifically,glutamic acid and aspartic acid were prominent in CTFSS.Continuous decrease in content of hypoxanthine(Hx)was found from 1 M(1-month soy sauce)to7 M(7-months soy sauce).Furthermore,a significant opposite tendency for changes between some volatile compounds and amino acids was indicated that there was a transformation between these two components.Therefore,a better understanding to the influence of fermentation time on soy sauce had been proposed.As the formation and conversion of amino acids and sugars might be mainly responsible for flavor formation in CTFSS,the ratio of these two reactions rate led the metabolism to be divided into three steps,degradation,conversion and balance. | Li Zhu Siyu He Ying Lu Jianhong Gan Ningping Tao Xichang Wang Zaoli Jiang Yuanxiang Hong Changhua Xu | 2022 | Food Science and Human Wellness2022，11，2： | 7 |
| 3 | Gelatin-stabilized traditional emulsions:Emulsion forms,droplets,and storage stability显示文摘Fish oils are important substances in the field of food and drug delivery.Due to their unstable double bonds,fishy taste,and poor water solubility,it is pivotal to investigate novel dosage forms for fish oils,such as encapsulated droplets.In this work,we primarily prepared gelatin-stabilized fish oil-loaded traditional emulsions and investigated their emulsion forms,droplets,and storage stability under different preparation and storage conditions.Our results showed that higher gelatin solution pH,higher storage temperature in the range of 4–37℃,and increased storage time induced the emulsion form switch from a liquid form to a redispersible gel form of the fish oil emulsion.The droplets had core-shell microstructures and a trimodal size distribution,which decreases linearly with increasing gelatin solution pH and homogenizing time,but decreases exponentially with increasing homogenizing speed.In addition,storage temperature showed a notably different effect on traditional emulsion storage.This work provides a fundamental knowledge for the formation,microstructure,and properties of gelatin-based traditional emulsions.It also provides a promising new application for fish oil-loaded emulsions in food beverages,soft candy,and other food products. | Mengzhen Ding Ting Zhang Huan Zhang Ningping Tao Xichang Wang Jian Zhong | 2020 | Food Science and Human Wellness2020，9，4： | 3 |
| 4 | Characterization of refined fish oil from small fish in Mauritania显示文摘In this study,the effects of chemical refining on the physicochemical indices,environmental pollutants,lipid functional groups,relaxation characteristics,fatty acid profiles,and triglyceride(TG)molecular species in crude oil extracted from small fish in Mauritania were evaluated.The acid,peroxide,and iodine values of crude oil were identified as 5.52 mg KOH/g,1.73 meq/kg,and 200.78 g/100 g oil,respectively.After refining,these values were determined to be 0.29 mg KOH/g,0.76 meq/kg,and 210.80 g/100 g oil,respectively.The polychlorinated biphenyls and arsenic content of crude oil were identified as 32.30μg/kg and 1.00 mg/kg,respectively.After refining,these were not detected.The content of eicosapentaenoic acid(EPA)and docosahexaenoic acid(DHA)accounted for as much as 87.55%of the polyunsaturated fatty acids in the refined oil,indicating that high-quality fish oil is suitable as a food supplement.The correlation coefficient of the infrared spectra before and after refining was 0.968,and the relaxation time and peak shape data were almost similar before and after purification.Meanwhile,there were no significant differences(P≥0.05)in fatty acid profiles between the crude and refined oils,except for C16:0(P<0.01).Based on UPLC-Q E-MS/MS detection,137 TG molecules were identified in both crude and refined oils.Among the detected TG molecular species,64 contained EPA or DHA,which accounted for 46.83%and 46.00%of the total TG content in crude and refined oils,respectively.After refining,the content of the molecular species decreased by 31.95 mg/10 g,among which the three most variable molecular species were TG(16:0/18:1/22:6),(16:1/16:2/18:1),and(18:4/16:0/20:5),accounting for 29.26%of the decline of the molecular species.Overall,the refining process had little effect on the fatty acid profile and distribution of TG molecular species in fish oil. | Xuebing Zhang Liu Lin Zhuanxia Chen Jing Zhang Xichang Wang Ningping Tao | 2022 | Aquaculture and Fisheries2022，7，6： | 3 |
| 5 | Stepwise synthesis of cuprous oxide nanoparticles with adjustable structures and growth model显示文摘By stepwise adding of reducer N2H4·H2O,cuprous oxide(Cu2O)nanoparticles(NPs)with adjustable structures were synthesized.The features of Cu2O NPs were characterized by XRD,TEM and UV-Vis absorption spectra.When the reducer was added into the reactant system at one time,the sizes of the Cu2O NPs are in the range of 120–140 nm.Most Cu2O NPs are solid spheres.As the reducer was divided into two equal parts and stepwisely added,almost all the NPs are hollow spheres with good size(150–170 nm)distribution and dispersity.But when the reducer was divided into three or four equal parts and stepwisely added,the NPs are hollow spheres,core-shell structures or solid spheres,and the sizes distribution of the products is deteriorated.The effect of sodium hydrate(NaOH)was also probed.Addition of NaOH speeded up the nucleation and growth processes of Cu2O NPs.With the alkalinity increase,the shells of the hollow spheres become compact and the thicknesses of the shells increase,but the size distribution of the NPs is deteriorated.The absorption spectra of the Cu2O NPs are tunable.With the shell thicknesses increase,the absorption peaks have red shifts.An inside-outside growth model of Cu2O NPs was proposed to explain the results.The Cu2O single crystalline grains grow not only in the reactant solution,but also inside of the hollow nanospheres.The new Cu2O nanocrystallines can not only aggregate onto the shells of the nano hollow spheres,but also inside and outside of the hollow spheres,which leads to increasing the shell thicknesses of the hollow spheres,forming core-shell structures or small solid spheres of Cu2O NPs,respectively. | YANG AiLing WANG YuJin LI ShunPin BAO XiChang YANG RenQiang | 2014 | Science China(Technological Sciences)2014，57，11： | 3 |
| 6 | Impacts of different feeding modes on the gonadal development, total edible yield, and nutritional composition of male Chinese mitten crab (Eriocheir sinensis)显示文摘This study analyzed the tissue indices,proximate composition,fatty acid and amino acid composition of edible tissues of male E.sinensis under three feeding modes(formulated diets(FD),natural diets(ND),and traditional diets(TD)).The results showed that different feeding modes had no impacts on the overall gonadal development,as no significant difference was found in gonadsomatic index among three treatments.For edible yield,three modes all had similar levels of the meat yield,hepatosomatic index,and total edible yield.Although different feeding modes did not affect the individual edible yield and gonadal development,significant differences were detected in the nutritional composition of males from three modes.For proximate composition,significant differences were found in the total lipids of gonads and the carbohydrate of hepatopancreas and meat.For fatty acids,crabs from ND had a higher proportion of monounsaturated fatty acids.In gonads and hepatopancreas,FD had a higher proportion of long-chain polyunsaturated fatty acids.For amino acids,FD had higher amino acid contents,while ND had the lowest.Except tryptophan,the essential amino acids scores of the meat were all greater than 100.As there was no significant difference on meat quality and meat yields between three feeding modes,this study suggests that the formulated diet could replace the natural diet and traditional diet towards sustainable crab farming in future. | Jie Pan Renfu Wu Xugan Wu Xiaowen Long Xichang Wang Yongxu Cheng | 2020 | Aquaculture and Fisheries2020，5，6： | 3 |
| 7 | ONE-STEP LEACHING OF SOME REFRACTORY GOLD CONCENTRATECONTAINING ARSENIC AND THEORY ANALYSIS显示文摘A new technology of one-step leaching of refractory gold concentrate containing arsenic and sulfur was studied and 96. 8% of gold was extracted in an hour by this technology. Themodynamic possibility of reactions of arsenopyrite. pyrite and gold with sodium hypochlorite in NaOH medium, and solution chemistry of H3AuO3 at different pH values were analyzed. The reason why the gold wrapped by FeAsS, FeS2 can be leached out rapidly by grnding of porcelain ball mill. is explained. | Mao Anzhang Qiu Guanzhou Deng Zhenling Shi Xichang Xu Jing (Department of Mineral Engineering, Central South University of Technology. Changsha 410083, China)Wang Dianzuo (Beijing General Research Institute for Nonferrous Metals, Beijing 100088) | 1997 | Journal of Central South University1997，9，2： | 2 |
| 8 | Prediction of total viable counts on chilled pork using an electronic nose combined with support vector machine显示文摘 | Danfeng Wang Xichang Wang Taiang Liu Yuan Liu | 2011 | Meat Science2011，，2： | 1 |
| 9 | Synthesis of Ag@Cu_2O core-shell metal-semiconductor nanoparticles and conversion to Ag@Cu core-shell bimetallic nanoparticles显示文摘Ag@Cu2O core-shell metal-semiconductor nanoparticles(NPs) were prepared by using solution phase strategy. It was found that Ag@Cu2O core-shell NPs were easily converted to Ag@Cu bimetallic core-shell NPs with the help of surfactant PVP and excessive reducer ascorbic acid in air at room temperature, which is a unique phenomenon. Varying volumes of Ag colloidal solutions were added into the reaction mixtures containing fixed initial concentrations of Cu2+ and PVP, Ag@Cu2O and Ag@Cu core-shell NPs with fixed core size but varying outer shell thicknesses could be obtained. The composites, structures, morphologies and extinction properties of Ag@Cu2O and Ag@Cu core-shell NPs were systematically characterized by XRD, TEM and extinction spectra. Both of these NPs show wide tunable optical properties. The extinction peaks could be shifted from 421 nm to 700 nm. FTIR results reveal that Cu+ ions on the surface of Cu2 O nanocrystalline coordinate with N and O atoms in PVP and further are reduced to metallic Cu by excessive ascorbic acid and then form a nucleation site on the surface of Cu2 O nanocrystalline. PVP binds onto a different site to proceed with the reduction until all the Cu sources in Cu2 O NPs are completely assumed. And the shell of Cu2 O is converted to Cu shell. The synthesis approach in this paper is simple and also a promising reference for synthesizing other core-shell NPs. Ag@Cu2O NPs can be easily converted to Ag@Cu NPs in air at room temperature, which is promising to be used in electronic devices. | YANG AiLing LI ShunPin WANG YuJin WANG LeLe BAO XiChang YANG RenQiang | 2015 | Science China(Technological Sciences)2015，58，5： | 1 |
| 10 | Development of Intermediate Foodstuff Derived from Freshwater Fish in China显示文摘According to the three-dimensional contour maps showing the gel-forming properties of surimi derived fromfreshwater fish, 8 species of surimi were classified into two types. The V-valley type surimi (silver carp, big-head carp, Chi-nese snake head and blunt snout bream) shows easy setting, low resistance to gel collapse, high enhancement ability withtwo-step heating, and narrow optimum heating temperature and time area, which are of the same characteristics as the wall-eye pollack surimi. In contrast, the Plateau type surimi (tilapia, grass carp, mud carp and common carp) exhibits difficultsetting, high resistance to gel collapse, no enhancement ability with two-step heating, and wide optimum heating tempera-ture and time area. There are seasonal changes of gelling properties of silver carp surimi, and the setting ability of surimi gelis higher in winter and lower in summer. The marine fish meat gels and the freshwater fish meat gels have the same accept-ability for inland Chinese according to the sensory evaluation results. A slight increase in sensory scorings of kamaboko gelsoccurred when the extract from walleye pollack muscle was added, especially in the odor scoring of silver carp kamaboko gels. | WANG Xichang Yutaka Fukuda CHEN Shunsheng Masahito Yokoyama CHENG Yudong YUAN Chunhong QU Yinghong Morihiko Sakaguchi | 2005 | Journal of Ocean University of China2005，4，3： | 1 |
| 11 | Isolation and identification of flavour peptides from puffer fish (Taldfugu obscurus) muscle using an electronic tongue and MALDI-TOF/TOF MS/MS显示文摘 | ZHANG Meixiu WANG Xichang L1U Yuan | 2012 | Food Chemistry2012，135，3： | 1 |
| 12 | The study of the diffuse equation about a three-layered matched medium 显示文摘 | Wang Xichang Gong Yanjun Song Dongcao | 2004 | International Journal of Infrared and Millimeter Waves2004，25，10： | 1 |
| 13 | Rapid detection of fish major allergen parvalbumin using superparamagnetic nanoparticle-based lateral flow immunoassay显示文摘 | Cheng Zheng Xichang Wang Ying Lu Yuan Liu | 2012 | Food Control2012，，2： | 1 |
| 14 | Prediction of total viable counts on chilled pork using an electronic nose combined with support vector machine显示文摘 | Wang Danfeng Wang Xichang Liu Taiang | 2012 | Meat Science2012，90，2： | 1 |
| 15 | Prediction of total viable counts on chilled pork using an electronic nose combined with support vector machine显示文摘 | Danfeng Wang Xichang Wang Taiang Liu Yuan Liu | 2011 | Meat Science2011，，2： | 1 |
| 16 | Preparation of multicore millimeter-sized spherical alginate capsules to specifically and sustainedly release fish oil显示文摘Specific and sustained release of nutrients from capsules to the gastrointestinal tract has attracted many attentions in the field of food and drug delivery.In this work,we reported a monoaxial dispersion electrospraying-ionotropic gelation technique to prepare multicore millimeter-sized spherical capsules for specific and sustained release of fish oil.The spherical capsules had diameters from 2.05 mm to 0.35 mm with the increased applied voltages.The capsules consisted of uniform(at applied voltages of≤10 k V)or nonuniform(at applied voltages of>10 k V)multicores.The obtained capsules had reasonable loading ratios(9.7%-6.3%)due to the multicore structure.In addition,the obtained capsules had specific and sustained release behaviors of fish oil into the small intestinal phase of in vitro gastrointestinal tract and small intestinal tract models.The simple monoaxial dispersion electrospraying-ionotropic gelatin technique does not involve complicated preparation formulations and polymer modification,which makes the technique has a potential application prospect for the fish oil preparations and the encapsulation of functional active substances in the field of food and drug industries. | Lina Tao Panpan Wang Ting Zhang Mengzhen Ding Lijie Liu Ningping Tao Xichang Wang Jian Zhong | 2023 | Food Science and Human Wellness2023，12，2： | 1 |
| 17 | Thiourea–thiocyanate leaching system for gold显示文摘 | Xiyun Yang Michael S. Moats Jan D. Miller Xuming Wang Xichang Shi Hui Xu | 2010 | Hydrometallurgy2010，，1： | 1 |
| 18 | Effects of combined treatment of electrolysed water and chitosan on the quality attributes and myofibril degradation in farmed obscure puffer fish ( Takifugu obscurus ) during refrigerated storage显示文摘 | Ran Zhou Yuan Liu Jing Xie Xichang Wang | 2011 | Food Chemistry2011，，4： | 1 |
| 19 | Mieroeneapsulation of sweet orange oil terpeneless using the orifice method显示文摘 | Liu Kehai Xu Yanqin Wang Xichang | 2012 | Journal of Food Engineering2012，110，： | 1 |
| 20 | Characterization of Important Odorants in Steamed Male Chinese Mitten Crab ( Eriocheir sinensis ) using Gas Chromatography‐Mass Spectrometry‐Olfactometry显示文摘 | Na Wu Saiqi Gu Ningping Tao Xichang Wang Siru Ji | 2014 | Journal of Food Science2014，，7： | 1 |
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