A5024847504- Proteins in Food Systems
- Microencapsulation and Drying Processes
- Food Chemistry and Fat Analysis
- Agriculture Sustainability and Environmental Impact
- Meat and Animal Product Quality
- Pickering emulsions and particle stabilization
- Polysaccharides Composition and Applications
- Food composition and properties
- Phytase and its Applications
- Curcumin's Biomedical Applications
- Protein Hydrolysis and Bioactive Peptides
- Nanoparticles: synthesis and applications
- Phytochemicals and Antioxidant Activities
- Biopolymer Synthesis and Applications
- Botanical Research and Applications
- Biochemical Analysis and Sensing Techniques
- Nanoparticle-Based Drug Delivery
- Autophagy in Disease and Therapy
- Enzyme Production and Characterization
- Muscle metabolism and nutrition
- Nanocomposite Films for Food Packaging
- Antioxidant Activity and Oxidative Stress
- African Botany and Ecology Studies
- Carbon and Quantum Dots Applications
- Hydrogels: synthesis, properties, applications
University of Georgia
2023-2024
University of Massachusetts Amherst
2019-2023
Amherst College
2019-2021
Xiamen University
2015-2018
Collaborative Innovation Center of Chemistry for Energy Materials
2017
State Key Laboratory of Food Science and Technology
2014
Nanchang University
2014
Many lipophilic polyphenols have low bioavailability because of their poor solubility and chemical stability within the human gut. The encapsulation these digestible lipid droplets can improve stability. However, there is currently a understanding how molecular physicochemical properties specific impact characteristics. In this study, factors influencing different (curcumin, resveratrol, quercetin) under simulated gastrointestinal conditions were examined when they delivered in form soybean...
The gastrointestinal fate of emulsified lipophilic polyphenols depends on the nature carrier oil used to deliver them.
Standardized methods are required to quantify the changes in quality attributes of plant-based meat analogues when they cooked and establish similarities differences their physicochemical real products. We therefore proposed testing protocols characterize important beef burgers (PB) analogues, including appearance, cooking loss, water holding capacity, textural profile. The relatively simple perform provide quantitative data for assessment. Their efficacy was established by measuring...
Consumers are increasingly adopting plant-based diets because of environmental, health, and animal welfare concerns. Ideally, the cooking behavior meat analogs should accurately mimic that real products so consumers can easily adopt them. In current study, we characterized impact different procedures (pan frying, air oven baking) on physicochemical properties beef patties. We examined influence temperature time appearance, texture, loss, shrinkage two kinds product. Moreover, thermal burgers...
Autophagy plays a key role in human health and disease, especially cancer neurodegeneration. Many autophagy regulators are developed for therapy. Diverse nanomaterials have been reported to induce autophagy. However, the underlying mechanisms universal rules remain unclear. Here, first time, we show reliable general mechanism by which nanoparticles then successfully modulate via tuning their dispersity. Various well-designed univariate experiments demonstrate that dispersity-dependent...
Mixed Pickering emulsions were prepared by blending anionic nanocellulose-stabilized lipid droplets with cationic nanochitin-stabilized droplets. Changes in the surface potential, particle size, shear viscosity, and morphology of mixed characterized when droplet mixing ratio was varied. Emulsion properties could be tailored altering pH ratio. Surface potential measurements suggested that nanochitin-coated adsorbed to surfaces nanocellulose-coated droplets, thereby dominating overall...
Consumption of sufficiently high quantities dietary fibers has been linked to a range health benefits.
The impact of oil droplet concentration on lipid digestion and vitamin bioaccessibility was measured using the INFOGEST method.
Bigels are a class of soft matter systems with high potential in food industry as fortified ingredient replacers or analogs. The aim this work was to develop plant-based bigels using potato protein-based hydrogel and candelilla wax-based oleogel. protein concentration hydrogel:oleogel ratio effects on production assessed terms textural rheological properties. incorporation curcumin its bioaccessibility after vitro digestion also evaluated. All samples presented an oleogel-in-hydrogel...