Xin Ji

Jiangnan University

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Dongyang Liu

Chinese Academy of Sciences

Congkun Du

Hubei University of Technology

Zhenzhen Zhao

Changhai Hospital

Xing Xiang

Chongqing University

Lirong Xu

Qingdao University

Jiang Jiang

Soochow University

Zhi-han Li

Zhengzhou University

Gangcheng Wu

Jiangnan University

Xingguo Wang

State Key Laboratory of Food Science and Technology

Zecheng Fang

Hubei University of Technology

Cooperative Institutions

Tufts University

Jean Mayer Human Nutrition Research Center on Aging

University of Miami

Chinese Academy of Sciences

Jiangnan University

State Key Laboratory of Food Science and Technology

Pasteur Institute of Iran

University of Chinese Academy of Sciences

Hubei University of Technology

Government College University, Faisalabad

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Influence of Prolonged Deep‐Frying Using Various Oils on Volatile Compounds Formation of French Fries Using GC–MS, GC‐O, and Sensory Evaluation

Journal of the American Oil Chemists Society (2021)

Lirong Xu Gangcheng Wu Xin Ji Hui Zhang Qingzhe Jin

Abstract Flavor is a decisive sensory characteristic to determine the popularity of French fries (FF). To investigate the effect of prolonged deep‐frying using various oils on volatiles formation of FF, the FF were prepared in the palm oil (PO), soybean oil (SO), and high‐oleic rapeseed oil (RO) for 24 hours intermittent frying. The effect of oil types was found to be more significant than the frying time on the volatiles of FF indicated from the clusters of the fried FF by chemometric analysis. A total of 26 key aroma‐active compounds were identified by aroma extract dilution analysis, in which aldehydes were predominant. The FF fried in SO revealed higher desirable aroma compounds, i.e., (E, E)‐2,4‐decadienal and it increased to maximum value at 12 hours, and left the deep‐fried odor in FF. Meanwhile, a significant increase in metallic off‐flavor was observed in FF fried in SO and PO at 20 hours, indicating that oil quality reduction resulted in FF with unappealing flavor. The above results showed that frying process had an optimum frying window (approximately 4–16 hours with total polar compounds content below 22.2%), and the French fries prepared in this period obtained higher flavor scores. The study will provide insights into the effect of oil types and oxidation degree on obtaining the ideal flavors for fried food.

French fries

Soybean oil

10.1002/aocs.12489

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Citations (10)

Detection of Microorganisms in Body Fluid Samples

Methods in molecular biology (2023)

Xin Ji Shoufeng Ni Geng Tian Lili Zhang Weiwei Wang

Amplicon

Identification

Shotgun

Amplicon sequencing

10.1007/978-1-0716-3346-5_5

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A Novel Control Method for Unmanned Agricultural Tractors: Composite Back-stepping Sliding Mode Path Tracking

Information Technology And Control (2023)

Xin Ji Xinhua Wei Anzhe Wang

A composite back-stepping sliding mode controller is explored in the paper to address the under-actuated, input saturated, and time-varying disturbances, as well as model-dependent issues that bother the path tracking control of unmanned agricultural tractors. Specifically, the path tracking error model is introduced. The extended state observers (ESO) with time-varying parameters are employed to handle the lump disturbances resulting from the external disturbances and model nonlinearity. A novel composite path tracking controller is proposed based on back-stepping and active disturbance rejection control and sliding mode control, whose effectiveness is elaborated by simulations and experiments. According to the results, the proposed controller, whose stability is elucidated in the appendix, outperforms the fuzzy pure pursuit control in reducing the lateral offset.

Mode (computer interface)

Tracking error

Tracking (education)

10.5755/j01.itc.52.2.31649

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Citations (1)

In Situ Formation of a Dual-Function Interlayer for Enhanced Cycling Stability in Solid State Lithium Battery

Xing Xiang Congkun Du Xin Ji Zhenzhen Zhao Dongyang Liu

Cycling

10.2139/ssrn.5068837

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Citations (0)

Tunable rice protein–starch composite soft gels: Structural role of ultrasound-modified protein

Food Hydrocolloids (2023)

Xin Ji Youling L. Xiong Jiang Jiang

Ingredient

Rheometry

10.1016/j.foodhyd.2023.109462

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Citations (11)

Issue Information

IUBMB Life (2019)

Farzana Sharif Azhar Rasul Asma Ashraf Ghulam Hussain Tahira Younis

10.1002/iub.1906

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Influence of Oil Types and Prolonged Frying Time on the Volatile Compounds and Sensory Properties of French Fries

Journal of Oleo Science (2021)

Lirong Xu Xin Ji Gangcheng Wu Emad Karrar Ling Yao

In order to study the flavor of French fries (FFs) prepared in different frying oils, we identified and compared the volatiles of FFs fried in high-oleic sunflower oil (HSO), sunflower oil (SO), linseed oil (LO), and palm oil (PO) during prolonged 24 h frying time. 47 different kinds of volatiles were presented, and aldehydes were the most abundant compounds. The FFs prepared in SO were rich in alkadienals, especially the (E, E)-2,4-decadienal, thus inducing the highest deep-fried odor. The content of alkenals was higher in FFs prepared in HSO, among which (E)-2-nonenal and 2-undecenal provided the undesirable oily flavor. Whereas, FFs prepared in PO were rich in alkanals, and showed an undesirable green aroma because of hexanal. Besides, the aldehydes in FFs fried in LO were the least with more undesirable flavor substances (e.g. (E, E)-2,4-heptadienal). In addition, except for the FFs fried in LO, the aldehydes in other FFs showed an increasing trend. While, the volatiles from the Maillard reaction (e.g. pyrazines) showed no clear pattern. Meanwhile, frying process had optimum frying window (approximately 12 h with total polar compounds content of 14.5%-22.2% in different oils), and the French fries prepared in this period obtained higher flavor score. Therefore, the comparison related to volatiles of FFs provided a basis for the flavor control to a certain extent.

French fries

Sunflower oil

Perilla

10.5650/jos.ess20360

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Citations (5)

Possible role of polypeptide-chlorogenic acid interaction in the physicochemical and sensory characteristics of quinoa-modified coffee beverage

Food Chemistry (2023)

Xin Ji Li Wang Jing Zhao Jiang Jiang

Mouthfeel

Chlorogenic Acid

Chenopodium quinoa

Sweetness

ABTS

TBARS

10.1016/j.foodchem.2023.136359

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Citations (6)

Relation Between Gansu's Mining Development and Environmental Protection

Xin Ji

Gansu is one of economic undeveloped province. There are lots of weaknesses in Gansu's ecological environment. Treating the relation between mining development and environmental protection with proper manner is very important for Gansu's economic social sustainable development. The paper discusses the characteristics of Gansu's mineral resources and present status of their exploitation and utilization. Then, it analyses the impact of mining development on environmental protection, and it points out that paying equal attention to development and protection, the principal should be insisted on. It also makes a suggestion on relevant problems.

Mineral resource classification

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Possible Role of Polypeptide-Chlorogenic Acid Interaction in Quinoa-Modified Physicochemical and Sensory Characteristics of Coffee Beverage

Xin Ji Li Wang Jiang Jiang

The effect of quinoa beverage prepared by hydrolysis on the physicochemical and sensory characteristics of coffee was investigated. The scores of sensory properties of coffee-quinoa beverage revealed that the unpleasant sensory characteristics, such as extreme bitterness and astringency, were covered up; while smooth mouthfeel and sweetness were highlighted. And the introduction of coffee into quinoa beverage significantly retarded oxidation characterized by TBARS. During processing, significant structural changes and improved functionalities of quinoa protein hydrolysate (QPH) treated by chlorogenic acid (CGA) were detected. CGA induced the unfolding structure of QPH and decreased surface hydrophobicity. And the interaction between QPH and CGA was demonstrated according to the changes of sulfydryl content and the pattern of SDS-PAGE. Besides, neutral protease treatment increased the equilibrium oil-water interfacial pressure value of QPH, revealing improved stability of emulsions. And synergistic antioxidant effect between QPH and CGA was revealed by increased ABTS+Â· scavenging rate.

Chlorogenic Acid

10.2139/ssrn.4346355

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