Network


Latest external collaboration on country level. Dive into details by clicking on the dots.

Hotspot


Dive into the research topics where Fu Xiaoting is active.

Publication


Featured researches published by Fu Xiaoting.


Carbohydrate Polymers | 2016

Effects of ionic crosslinking on physical and mechanical properties of alginate mulching films.

Guo Liling; Zheng Di; Xu Jiachao; Gao Xin; Fu Xiaoting; Zhang Qing

The effect of different ionic crosslinking parameters on the thickness, radiometric profiles, and mechanical and water vapor permeation (WVP) properties of alginate mulching films was investigated. Crosslinking by Mn(2+), Zn(2+), and Ca(2+) (but not Al(3+)) increased the tensile strength and light transmission and decreased the WVP of the films. Among the films, those crosslinked by Ca(2+) had the greatest tensile strength and exhibited the highest elongation and light transmission. Furthermore, the WVP and light transmission decreased gradually with increasing Ca(2+) concentration, and the maximum tensile strength and elongation were obtained for 2% (w/v) of Ca(2+). However, the WVP of the films increased gradually with increasing crosslinking time, and the elongation saturated after 2 min. These results suggest that alginate films crosslinked by 2% (w/v) calcium chloride for 2 min had the best overall performance and therefore have the potential to be used as entirely biodegradable agricultural mulching films.


Journal of Fisheries of China | 2012

Changes of muscle tissue and collagen fibers structure of sea cucumber(Stichipus japonicus)during heated treatment

Gao Xin; Liu Lianfeng; Liu Qian; Huang Jinfa; Fu Xiaoting; Xu Jiachao

Sea cucumber Stichopus japonicus has become an important cultivated aquatic species in China in recent years.Previous studies mainly focused on the food sources,nutrition values,biological activity and structure of acid polysaccharide.However,these studies do not have a tissue structural consideration on sea cucumber meat.In this paper,the changes of muscle tissue and collagen fibers structure from S.japonicus during heated treatment were studied,and the variation mechanism was analyzed.The structures of muscle tissue and collagen fibers were observed by a light microscope and a scanning microscope,meanwhile DSC tested the denaturation temperature of sea cucumber.Following were the results.The changes of tissuestructure and collagen fibers after heating treatment were evident.Along with the increasing of heating temperature,the muscle fibers gradually aggregated and cross-linked,forming porous mesh structure.The collagen fiber structure shrunk,accompanied with collagen protein denaturation leading to fibers closely spaced.The changes of collagen fibers structure were more prominent compared with the overall tissue structure.DSC scanning curve of raw S.japonicus meat showed the denaturation temperature was 68.92 ℃.Thermal denaturation of muscle protein during heating treatment resulted in the changes of tissue structure and collagen fibers.


Journal of Fisheries of China | 2011

Freshness and texture changes of Lateolabrax japonicus meat during partially frozen storage.

Gao Xin; Han Fang; Xu Jiachao; Fu Xiaoting; Li Hui; Yu Tian

The quality and texture changes of Lateolabrax japonicus meat during partially frozen storage were studied.Tissue structures,texture profile analysis and changes of rheological properties( elastic modulus E0, stress-relaxation time τ1,viscosity η1,rupture strength) ,combined with the total number of bacteria,K value, TVB-N,pH value and sensory scores were determined.The results suggested that the total number of bacteria, K value and TVB-N increased with the extension of storage time,while pH value decreased and then increased.The increasing speed increased with temperature.As the storage time extended,the pores of the myofibril increased,the tissue structure deteriorated,elastic modulus E0 increased,and rupture strength,hardness, springiness,cohesiveness and chewiness decreased,while viscosity η1 and stress-relaxation time τ1 have no significant changes.Compared with that of the refrigerated samples,the shelf-life of partially frozen storage samples could be extended for 20 days.It showed partial freezing could effectively inhibit the activity of enzymes in the meat of Lateolabrax japonicus and the effect of micro-organisms,so that it could alleviate the decomposition of protein.As a result,partial freezing storage is an effective method to extend the storage time of Lateolabrax japonicus.


Journal of Ocean University of China | 2008

Optimization of Culturing Condition and Medium Composition for the Production of Alginate Lyase by a Marine Vibrio sp. YKW-34

Fu Xiaoting; Lin Hong; Kim Sang Moo


Journal of Ocean University of China | 2005

Preliminary Validation of High Performance Liquid Chromatography Method for Detection of Methyl-testosterone Residue in Carp Muscle

Jiang Jie; Lin Hong; Fu Xiaoting; Li Mingming


Archive | 2015

Health noodles containing kelp and buckwheat and preparation method of health noodles

Fu Xiaoting; Wang Xueyan; Jiang Weiwei


Archive | 2017

Algae cold soap and preparation method thereof

Fu Xiaoting; Liu Nannan; Xu Jiachao; Gao Xin


Archive | 2017

Facial cleanser containing seaweed fermentation product and preparation method of facial cleanser

Fu Xiaoting; Liu Nannan; Xu Jiachao; Gao Xin


Archive | 2017

Method for dry preparation of high-quality chlamys farreri adductor

Gao Xin; Han Fei; Xu Jiachao; Fu Xiaoting; Zhao Fei


Archive | 2017

Transparent soap internally provided with fresh algae, as well as preparation method of transparent soap

Fu Xiaoting; Liu Nannan; Xu Jiachao; Gao Xin

Collaboration


Dive into the Fu Xiaoting's collaboration.

Top Co-Authors

Avatar

Gao Xin

Ocean University of China

View shared research outputs
Top Co-Authors

Avatar

Xu Jiachao

Ocean University of China

View shared research outputs
Top Co-Authors

Avatar

Zheng Di

Ocean University of China

View shared research outputs
Top Co-Authors

Avatar

Lin Hong

Ocean University of China

View shared research outputs
Top Co-Authors

Avatar

Guo Liling

Ocean University of China

View shared research outputs
Top Co-Authors

Avatar

Jiang Jie

Ocean University of China

View shared research outputs
Top Co-Authors

Avatar

Li Mingming

Ocean University of China

View shared research outputs
Researchain Logo
Decentralizing Knowledge