A5023158842- Food composition and properties
- Proteins in Food Systems
- Microencapsulation and Drying Processes
- Polysaccharides Composition and Applications
- Meat and Animal Product Quality
- Microbial Metabolites in Food Biotechnology
- X-ray Diffraction in Crystallography
- Crystallization and Solubility Studies
- Advanced Glycation End Products research
- Phytase and its Applications
- Plant Micronutrient Interactions and Effects
- Agriculture, Soil, Plant Science
- Food Chemistry and Fat Analysis
- Nanocomposite Films for Food Packaging
- Protein Hydrolysis and Bioactive Peptides
- Advanced Cellulose Research Studies
- Spectroscopy and Chemometric Analyses
- Traditional Chinese Medicine Analysis
- Biochemical effects in animals
- Phytoestrogen effects and research
- Natural Fiber Reinforced Composites
- Ginseng Biological Effects and Applications
- Food Industry and Aquatic Biology
- Heavy Metals in Plants
- Freezing and Crystallization Processes
Jilin Agricultural University
2017-2025
National Engineering Research Center for Wheat
2019-2025
Henan University of Technology
2025
Northeast Agricultural University
2014-2017
The complexation of red bean protein (RBP) and lutein (LU) enhances the functional properties proteins increases their applicability as nutraceuticals for LU. effects ultrasonic treatment on interactions between RBP LU, physicochemical properties, antioxidant activities, digestion behaviors RBP–LU complexes were investigated. Ultrasonic promoted non-covalent binding with LU through hydrophobic interactions, causing site to be closer tryptophan than tyrosine. This process resulted in a more...
Soy protein isolate (SPI) was mixed with different concentrations of common starch (CS) and waxy (WS) from corn. The interactions SPI CS or WS their effects on the acid-induced cold gelation properties complexes were investigated. Compared WS, could bind to more strongly formed a tighter SPI–CS non-covalent complex, which resulted in increased β-sheet ordered secondary structure. gel strength, water holding capacity (WHC), viscoelasticity, hydrophobic thermal stability complex gels enhanced...
Transglutaminase (TGase) was added to soy protein isolate (SPI) dispersion after the combination treatment of high intensity ultrasound (HIU) and hydrostatic pressure (HHP) catalyze formation cold gel, which used encapsulate riboflavin. The structure, physicochemical properties in vitro digestion characteristics riboflavin-loaded SPI gel were investigated. HIU-HHP combined enhanced strength, water retention, elastic property, thermal stability denaturation degree gels, improved network...
Newly harvested corn was stored at 25 °C and 55% relative humidity, the changes in structure, rheological digestive properties of starch during postharvest ripening were studied. The process resulted a reduction content amylose an increase proportion double-helical structures, short-range orderliness crystallinity. These structural significantly improved thermal stability its ability to form gels. lowest hydrolysis rate constant demonstrated for 30 days, indicating that proper post-ripening...
Ultrasonically modified soybean lipophilic protein has improved solubility and emulsifying properties, which are advantageous for preparing emulsions that improve the bioavailability of vitamin E while protecting its biological activity.
Abstract Rapid starch digestion rate is negative for the normal level of human blood glucose. This study investigated protective effects corn (CS) complexed with soy isoflavone (SI) on control digestibility and glycemic index (GI). The structure starch–soy (CS‐SI) complexes was characterized by Fourier transform infrared (FT‐IR), X‐ray diffraction (XRD), Thermogravimetric analysis (TGA), Differential scanning calorimetry (DSC), evaluated using in vitro model. results FT‐IR spectrum showed...
Abstract The effect of mixture and conjugation with maltodextrin (MD) in aqueous solution on the structural physicochemical properties soya bean protein isolate (SPI) was investigated. Although mixing MD would not change distribution secondary structure tertiary conformation SPI, aggregation promoted through hydrophobic interaction, which resulted decrease solubility improvement gel strength water holding capacity (WHC) SPI/MD mixture. However, glycosylation decreased α‐helix increased...
Microwave intermittent drying was carried out on newly harvested corn kernels to study the effects of different microwave powers (900 W, 1800 2700 and 3600 W) structural functional properties zein in kernels. The results showed that could increase thermal stability solubility, emulsification activity index, surface hydrophobicity increased under W power, which due unfolding molecular structure caused by content irregular decrease value particle size. At a power there significant grain size...