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Article ; Online: The color/shape/flavor of yam gel with double emulsified microcapsules changed synchronously in 4D printing induced by microwave.

Chen, Xiaohuan / Zhang, Min / Tang, Tiantian / Yu, Dongxing

International journal of biological macromolecules

2024 Volume 260, Issue Pt 2, Page(s) 129631

Abstract: The feasibility of 3D printing the color, aroma and shape changes of yam gel with microwave heating as stimulus and soybean protein isolate-chitosan-maltodextrin complex coacervated microcapsules rich in water-soluble betacyanin and rose essence as ... ...

Abstract	The feasibility of 3D printing the color, aroma and shape changes of yam gel with microwave heating as stimulus and soybean protein isolate-chitosan-maltodextrin complex coacervated microcapsules rich in water-soluble betacyanin and rose essence as stimulus-response materials was discussed. The morphology of microcapsules presented irregular spherical structure, and the surface was relatively smooth and slightly concave. Microwave heating led to the gradual destruction of microcapsules in yam gel, releasing internal pigments and essence, and enhancing the redness and flavor of printed samples. The release of the water phase and oil phase of the microcapsules and the hot-spot expansion effect of the models made the 3D printed bird models bend and deform, realizing the deformation effect of "spreading of wings", which realized a three-response synchronous change in color, shape, and flavor of the printed samples within 45 s. In this study, a variety of 4D printed foods with synchronous changes in sensory characteristics were created, which increased sensory enjoyment on the basis of ensuring the nutritional needs of food.
MeSH term(s)	Animals ; Dioscorea ; Emulsions/chemistry ; Capsules/chemistry ; Microwaves ; Water/chemistry ; Printing, Three-Dimensional
Chemical Substances	Emulsions ; Capsules ; Water (059QF0KO0R)
Language	English
Publishing date	2024-01-20
Publishing country	Netherlands
Document type	Journal Article
ZDB-ID	282732-3
ISSN	1879-0003 ; 0141-8130
ISSN (online)	1879-0003
ISSN	0141-8130
DOI	10.1016/j.ijbiomac.2024.129631
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Digitale Spuren und Bildung

Tang, Tiantian

Medienimpulse; Bd. 58 Nr.; 35 Seiten ; Media Impulses; Vol 58 No 02 (2020): 2/2020 – Nähe(n) und Distanz(en) in Zeiten der COVID-19-Krise; 35 Seiten ; 2307-3187

2020 Volume 02, Issue : 2/2020 – Nähe(n) und Distanz(en) in Zeiten der COVID-19-Krise

Abstract: Tiantian Tangs Beitrag untersucht die multiple Bedeutung des Spurbegriffs zwischen Spurenlesen bzw. Spürsinn und fasst so den medientheoretischen Stand der gegenwärtigen Dinge zusammen. Dabei wird aus bildungswissenschaftlicher Sicht betont, dass Spuren ... ...

Abstract	Tiantian Tangs Beitrag untersucht die multiple Bedeutung des Spurbegriffs zwischen Spurenlesen bzw. Spürsinn und fasst so den medientheoretischen Stand der gegenwärtigen Dinge zusammen. Dabei wird aus bildungswissenschaftlicher Sicht betont, dass Spuren auch angesichts des digitalen Fußabdrucks gerade in einer vernetzten Wissens- und Informationsgesellschaft nicht einfach auf ein ihnen Dahinterliegendes bezogen sind, sondern vielmehr auf weitere Spuren verweisen. Gerade angesichts der Diskussionen zu Poststrukturalismus und Postmoderne kann mithin festgehalten werden, das Spuren sich vielmehr verspuren, als dass sie im polizeilichen Sinne auf Täterinnen und Täter bezogen sind. Dabei wird auch herausgearbeitet, wie angesichts von Informatik und mithin Algorithmik ein zeitgemäßer Spurbegriff modelliert und angewendet werden kann, um (mediale) Bildungsprozesse beschreiben zu können. Tiantian Tang’s contribution examines the multiple meaning of the track concept between reading a track or sense of touch and thus summarizes the media-theoretical status of the current situation. From an educational science point of view, it is emphasized that, even in view of the digital footprint, traces, particularly in a networked knowledge and information society, are not simply related to what is behind them, but rather refer to further traces. In view of the discussions on post-structuralism and post-modernism, it can be said that traces are felt rather than refer to perpetrators in the police sense. The article also looks at how, in the face of computer science and thus algorithmics, a contemporary concept of “traces” can be modeled and applied in order to be able to describe (media).
Keywords	covid19
Subject code	801
Language	German
Publishing date	2020-06-21
Publisher	Bundesministerium für Bildung, Wissenschaft und Forschung
Publishing country	at
Document type	Article ; Online
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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Article: Effects of Novel Preparation Technology on Flavor of Vegetable-Soy Sauce Compound Condiment.

Tang, Tiantian / Zhang, Min / Bhandari, Bhesh

Foods (Basel, Switzerland)

2023 Volume 12, Issue 6

Abstract: Vegetables contain important bioactive substances which have unique tastes and aromas and provide beneficial effects to human health. In this study, multiflavor blended soy sauce was prepared with the juice of eight kinds of vegetables, dried shrimp ... ...

Abstract	Vegetables contain important bioactive substances which have unique tastes and aromas and provide beneficial effects to human health. In this study, multiflavor blended soy sauce was prepared with the juice of eight kinds of vegetables, dried shrimp boiled stock, and six kinds of commercial soy sauce as raw materials, and thermal ultrasound was used as the sterilization method. The effects of adding different formulas of vegetable and seafood stock on the basic physical and chemical parameters, nutrition, antioxidant activity, flavor, and taste of soy sauce were investigated. The results showed that the basic physicochemical indices such as pH, total acid, color, soluble solids, and amino acid nitrogen of the product with a ratio of soy sauce to vegetable-seafood stock of 1:0.5 (
Language	English
Publishing date	2023-03-16
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12061263
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Microwave-Induced Rapid Shape Change of 4D Printed Vegetable-Based Food.

Chen, Xiaohuan / Zhang, Min / Tang, Tiantian

Foods (Basel, Switzerland)

2023 Volume 12, Issue 11

Abstract: Microwave heating acts as an environmental stimulus factor to induce rapid shape changes in 4D-printed stereoscopic models over time. The influence of microwave power and model structure on the shape change behavior was explored, and the applicability of ...

Abstract	Microwave heating acts as an environmental stimulus factor to induce rapid shape changes in 4D-printed stereoscopic models over time. The influence of microwave power and model structure on the shape change behavior was explored, and the applicability of the deformed method to other vegetable-based gels was verified. The results described that the G', G″, η, and proportion of bound water of yam gels increased with the increase in yam powder content, and the yam gel with 40% content had the best printing effect. The IR thermal maps showed the microwaves first gathered in the designed gully region caused the swelling phenomenon, which induced the printed sample to undergo a bird-inspired "spreading of wings" process within 30 s. Increasing the microwave power and microwave heating time were able to increase the bending angles and dehydration rates of the printed samples, thus improving the deformed degree and deformed speed. Different model base thicknesses (4, 6, 8, and 10 mm) also had significant effects on the shape change of the printed structures. The efficiency of the shape changes of 4D-printed structures under microwave induction can be judged by studying the dielectric properties of the materials. In addition, the deformed behaviors of other vegetable gels (pumpkin and spinach) verified the applicability of the 4D deformed method. This study aimed to create 4D-printed food with personalized and rapid shape change behavior, providing a basis for the application scenarios of 4D-printed food.
Language	English
Publishing date	2023-05-26
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12112158
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Design of experiments (DoE) to develop and to optimize extraction of psychoactive substances.

Tang, Tiantian / Chen, Wanyi / Li, Lixian / Cao, Shurui

Analytical methods : advancing methods and applications

2023 Volume 15, Issue 12, Page(s) 1601–1609

Abstract: The design of experiments (DoE) method was employed to optimize the adsorption processes of seven psychoactive substances in magnetic solid phase extraction. ... ...

Abstract	The design of experiments (DoE) method was employed to optimize the adsorption processes of seven psychoactive substances in magnetic solid phase extraction. Fe
MeSH term(s)	Tandem Mass Spectrometry/methods ; Chromatography, High Pressure Liquid/methods ; Central Nervous System Agents ; Water ; Amphetamine
Chemical Substances	Central Nervous System Agents ; Water (059QF0KO0R) ; Amphetamine (CK833KGX7E)
Language	English
Publishing date	2023-03-23
Publishing country	England
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	2515210-5
ISSN	1759-9679 ; 1759-9660
ISSN (online)	1759-9679
ISSN	1759-9660
DOI	10.1039/d3ay00059a
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Clinicopathological characteristics and prognosis of metaplastic breast cancer versus triple-negative invasive ductal carcinoma: a retrospective analysis.

Yang, Xiaolu / Tang, Tiantian / Zhou, Tao

World journal of surgical oncology

2023 Volume 21, Issue 1, Page(s) 364

Abstract: Background: Metaplastic breast cancer(MBC) is a specific pathological type of invasive breast cancer. There are few studies related to MBC due to its rarity. This study aimed to analyse the differences in clinicopathological characteristics and ... ...

Abstract	Background: Metaplastic breast cancer(MBC) is a specific pathological type of invasive breast cancer. There are few studies related to MBC due to its rarity. This study aimed to analyse the differences in clinicopathological characteristics and prognosis between Metaplastic breast cancer and triple-negative invasive ductal carcinoma (TN-IDC). Methods: We retrospectively compared the clinicopathological characteristics of patients diagnosed with MBC and TN-IDC at the Fourth Hospital of Hebei Medical University between 2011 and 2020 in a 1:2 ratio. The log-rank test was used to compare the two groups' disease-free survival (DFS) and overall survival (OS). For MBCs, we performed univariate and multivariate analyses using the Cox proportional hazards model to determine the characteristics that impacted OS and DFS. Results: A total of 81 patients with MBC and 162 patients with TN-IDC were included in this study. At initial diagnosis, MBC patients had larger tumour diameters(P = 0.03) and fewer positive lymph nodes (P = 0.04). Patients with MBC were more likely to have organ metastases after surgery (P = 0.03). Despite receiving the same treatment, MBC patients had worse DFS (HR = 1.66, 95%CI 0.90-3.08, P = 0.11) and OS (HR = 1.98, 95% CI 1.03-3.81, P = 0.04), and OS was statistically significant. Positive lymph nodes at initial diagnosis were associated with worse DFS (HR = 3.98, 95%CI 1.05-15.12, P = 0.04) and OS (HR = 3.70, 95%CI 1.03-13.34, P = 0.04) for patients with MBC. The efficacy of platinum-based agents is insensitive for MBC patients receiving chemotherapy. In addition, patients treated with preoperative chemotherapy had worse DFS compared to patients treated with postoperative chemotherapy (HR = 3.51, 95%CI 1.05-11.75, P = 0.04). Conclusions: The clinicopathological characteristics and prognosis of MBC and TN-IDC differ in many ways. Further studies are required to determine suitable treatment guidelines for patients with MBC.
MeSH term(s)	Humans ; Female ; Breast Neoplasms ; Retrospective Studies ; Carcinoma, Ductal, Breast/therapy ; Prognosis ; Disease-Free Survival
Language	English
Publishing date	2023-11-24
Publishing country	England
Document type	Journal Article
ZDB-ID	2118383-1
ISSN	1477-7819 ; 1477-7819
ISSN (online)	1477-7819
ISSN	1477-7819
DOI	10.1186/s12957-023-03261-w
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Effects of Novel Preparation Technology on Flavor of Vegetable-Soy Sauce Compound Condiment

Tang, Tiantian / Zhang, Min / Bhandari, Bhesh

Foods. 2023 Mar. 16, v. 12, no. 6

2023

Abstract	Vegetables contain important bioactive substances which have unique tastes and aromas and provide beneficial effects to human health. In this study, multiflavor blended soy sauce was prepared with the juice of eight kinds of vegetables, dried shrimp boiled stock, and six kinds of commercial soy sauce as raw materials, and thermal ultrasound was used as the sterilization method. The effects of adding different formulas of vegetable and seafood stock on the basic physical and chemical parameters, nutrition, antioxidant activity, flavor, and taste of soy sauce were investigated. The results showed that the basic physicochemical indices such as pH, total acid, color, soluble solids, and amino acid nitrogen of the product with a ratio of soy sauce to vegetable-seafood stock of 1:0.5 (v/v) could meet the production standards of soy sauce, and its flavor, taste, and sensory scores were relatively good, with the highest likeability (overall acceptability). The mixed soy sauce with a ratio of 1:2 (v/v) had higher vegetable and seafood flavors, and different vegetable flavors (celery, carrot, and onion) were more obvious, but its nutritional index was relatively low. Multiflavor vegetable-soy sauce can be used for quick cooking by chefs of catering enterprises, and may be used as a seasoning bag for prefabricated dishes and convenient foods, attracting increasing attention from manufacturers and consumers.
Keywords	amino acids ; antioxidant activity ; carrots ; celery ; color ; condiments ; flavor ; human health ; juices ; nitrogen ; nutrition assessment ; onions ; pH ; seafoods ; shrimp ; soy sauce ; taste ; ultrasonics
Language	English
Dates of publication	2023-0316
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article ; Online
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12061263
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Microwave-Induced Rapid Shape Change of 4D Printed Vegetable-Based Food

Chen, Xiaohuan / Zhang, Min / Tang, Tiantian

Foods. 2023 May 26, v. 12, no. 11

2023

Abstract	Microwave heating acts as an environmental stimulus factor to induce rapid shape changes in 4D-printed stereoscopic models over time. The influence of microwave power and model structure on the shape change behavior was explored, and the applicability of the deformed method to other vegetable-based gels was verified. The results described that the G′, G″, η, and proportion of bound water of yam gels increased with the increase in yam powder content, and the yam gel with 40% content had the best printing effect. The IR thermal maps showed the microwaves first gathered in the designed gully region caused the swelling phenomenon, which induced the printed sample to undergo a bird-inspired “spreading of wings” process within 30 s. Increasing the microwave power and microwave heating time were able to increase the bending angles and dehydration rates of the printed samples, thus improving the deformed degree and deformed speed. Different model base thicknesses (4, 6, 8, and 10 mm) also had significant effects on the shape change of the printed structures. The efficiency of the shape changes of 4D-printed structures under microwave induction can be judged by studying the dielectric properties of the materials. In addition, the deformed behaviors of other vegetable gels (pumpkin and spinach) verified the applicability of the 4D deformed method. This study aimed to create 4D-printed food with personalized and rapid shape change behavior, providing a basis for the application scenarios of 4D-printed food.
Keywords	bound water ; gels ; microwave treatment ; pumpkins ; spinach ; yams
Language	English
Dates of publication	2023-0526
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article ; Online
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12112158
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: NLRP3 Inflammasome Activation During Acute Negative Pressure Injury in the Middle Ear of Mice.

Liu, Shanshan / Tang, Tiantian / Liu, Wei / Chen, Min / Qi, Kemin / Ni, Xin / Zhang, Jie

Otology & neurotology : official publication of the American Otological Society, American Neurotology Society [and] European Academy of Otology and Neurotology

2024 Volume 45, Issue 4, Page(s) e328–e332

Abstract: Hypothesis: The present study was conducted to explore the role of the NOD-like receptor family pyrin domain-containing 3 (NLRP3) inflammasome in mouse otic barotrauma models.: Background: Previous studies suggest that the NLRP3 inflammasome plays an ...

Abstract	Hypothesis: The present study was conducted to explore the role of the NOD-like receptor family pyrin domain-containing 3 (NLRP3) inflammasome in mouse otic barotrauma models. Background: Previous studies suggest that the NLRP3 inflammasome plays an important role in the pathogenesis of middle ear disease. However, whether middle ear negative pressure injury underlies NLRP3 inflammasome activation remains unclear. Methods: Wild-type and Nlrp3 -/- mice were randomly assigned to control and pressure injury groups, respectively. Pressure loading was performed using a pressure cabin with the pressure level set to 20 kPa higher than that of the ambient atmosphere. This was achieved in approximately 15 seconds and maintained for 10 minutes. Hematoxylin and eosin staining was performed to detect morphological changes of the middle ear mucosa, tissue IL-1β was measured via an enzyme-linked immunosorbent assay, and cleaved caspase-1 was detected by Western blot. Results: We found that the maturation of caspase-1 and IL-1β production in the middle ear significantly increased after otic barotrauma. In Nlrp3 -/- mice, inflammasome activation is downregulated and mucosal hyperplasia is reduced compared with those of wild-type mice during recovery. Conclusion: The NLRP3 inflammasome likely plays an important role in the pathogenesis of otic barotrauma. Controlling activation of the NLRP3 inflammasome may promote middle ear recovery after negative pressure injury.
MeSH term(s)	Mice ; Animals ; Inflammasomes ; NLR Family, Pyrin Domain-Containing 3 Protein ; Pressure Ulcer ; Caspase 1 ; Ear, Middle ; Barotrauma ; Interleukin-1beta
Chemical Substances	Inflammasomes ; NLR Family, Pyrin Domain-Containing 3 Protein ; Caspase 1 (EC 3.4.22.36) ; Interleukin-1beta
Language	English
Publishing date	2024-02-15
Publishing country	United States
Document type	Journal Article
ZDB-ID	2036790-9
ISSN	1537-4505 ; 1531-7129
ISSN (online)	1537-4505
ISSN	1531-7129
DOI	10.1097/MAO.0000000000004135
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Novel strategies for controlling nitrite content in prepared dishes: Current status, potential benefits, limitations and future challenges.

Tang, Tiantian / Zhang, Min / Lim Law, Chung / Mujumdar, Arun S

Food research international (Ottawa, Ont.)

2023 Volume 170, Page(s) 112984

Abstract: Sodium nitrite is commonly used as a multifunctional curing ingredient in the processing of prepared dishes, especially meat products, to impart unique color, flavor and to prolong the shelf life of such products. However, the use of sodium nitrite in ... ...

Abstract	Sodium nitrite is commonly used as a multifunctional curing ingredient in the processing of prepared dishes, especially meat products, to impart unique color, flavor and to prolong the shelf life of such products. However, the use of sodium nitrite in the meat industry has been controversial due to potential health risks. Finding suitable substitutes for sodium nitrite and controlling nitrite residue have been a major challenge faced by the meat processing industry. This paper summarizes possible factors affecting the variation of nitrite content in the processing of prepared dishes. New strategies for controlling nitrite residues in meat dishes, including natural pre-converted nitrite, plant extracts, irradiation, non-thermal plasma and high hydrostatic pressure (HHP), are discussed in detail. The advantages and limitations of these strategies are also summarized. Raw materials, cooking techniques, packaging methods, and storage conditions all affect the content of nitrite in the prepared dishes. The use of vegetable pre-conversion nitrite and the addition of plant extracts can help reduce nitrite residues in meat products and meet the consumer demand for clean labeled meat products. Atmospheric pressure plasma, as a non-thermal pasteurization and curing process, is a promising meat processing technology. HHP has good bactericidal effect and is suitable for hurdle technology to limit the amount of sodium nitrite added. This review is intended to provide insights for the control of nitrite in the modern production of prepared dishes.
MeSH term(s)	Sodium Nitrite ; Anti-Bacterial Agents ; Atmospheric Pressure ; Cooking ; Plant Extracts
Chemical Substances	Sodium Nitrite (M0KG633D4F) ; Anti-Bacterial Agents ; Plant Extracts
Language	English
Publishing date	2023-05-18
Publishing country	Canada
Document type	Journal Article ; Review ; Research Support, Non-U.S. Gov't
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2023.112984
Database	MEDical Literature Analysis and Retrieval System OnLINE

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