A5024204789- Proteins in Food Systems
- Food composition and properties
- Food Chemistry and Fat Analysis
- Pickering emulsions and particle stabilization
- Microencapsulation and Drying Processes
- Polysaccharides Composition and Applications
- High-Velocity Impact and Material Behavior
- Phytoestrogen effects and research
- Enzyme Production and Characterization
- Meat and Animal Product Quality
- Advanced Glycation End Products research
- Microstructure and mechanical properties
- Tea Polyphenols and Effects
- biodegradable polymer synthesis and properties
- Metal Forming Simulation Techniques
- Protein Hydrolysis and Bioactive Peptides
- Electrospun Nanofibers in Biomedical Applications
- Hydrogels: synthesis, properties, applications
- Phytase and its Applications
- Calcium Carbonate Crystallization and Inhibition
- Edible Oils Quality and Analysis
- Surface Treatment and Residual Stress
- Metallurgy and Material Forming
- Aerogels and thermal insulation
- Soybean genetics and cultivation
Northeast Agricultural University
2018-2025
Beijing Institute of Technology
2023-2024
Abstract To address the unique challenges of diabetic wound healing, dressings, particularly multifunctional hydrogels have garnered considerable interest. For first time, a novel environmentally friendly soy protein‐based hydrogel is developed to accelerate healing chronic wounds. Specifically, this framework in direct formation through dynamic Schiff base between oxidized guar gum and epigallocatechin‐3‐gallate (EGCG)‐modified protein isolate. Meantime, addition Ag + enhances cross‐linking...
Abstract Protein extraction from soybeans is a vital part of the soy industry. Traditionally, protein has been done by alkaline and isoelectric precipitation. With advancement technology, more techniques have developed, are superior to this traditional method. In review, composition classification summarized. Next, current emerging technologies for highlighted. Three technologies, namely reverse micellar, enzyme‐assisted membrane ultrafiltration, reviewed in detail. Finally, research...
Electrospun films (ESF) are gaining attention for active delivery due to their biocompatibility and biodegradability. This study investigated the impact of adding soy protein amyloid fibrils (SAFs) ESF. Functional ESF based on SAFs/pullulan were successfully fabricated, with SAFs clearly observed entangled in electrospun fibers using fluorescence microscopy. The addition improved mechanical strength threefold increased its surface hydrophobicity from 24.8° 49.9°. Moreover, demonstrated...
Multiple freeze-thaw (F-T) treatments could change a protein structure and affect its physicochemical activities. In this work, soy isolate (SPI) was subjected to multiple F-T treatments, the changes in functional properties were investigated. The three-dimensional fluorescence spectroscopy indicated that changed of SPI, including an increase surface hydrophobicity. Fourier transform infrared showed SPI underwent denaturation, unfolding aggregation due interchange sulfhydryl-disulfide bonds...
Oleosomes, which are pre-emulsified oil bodies found naturally in plants, have excellent stability, therefore making their use more popular the food industries. However, mechanism of EGCG regulating physicochemical and oxidative digestion oleosome emulsions is not yet clear. In this study, effect on properties soybean (SOE) was examined at different pH values (5.0, 7.0, 9.0). significantly effective maintaining stability SOE 5.0 7.0 over 14 days storage, but less 9.0. Furthermore, lipid...
Summary Oleosomes are subcellular organelles present naturally in plant seeds for storing lipids. can be used the preparation of various food products, such as creams, salad dressings, mayonnaise and emulsion. However, products always subjected to thermal processing, therefore, evaluation stability oleosomes is great important. The work aimed understand effect soya bean oleosome‐associated proteins ( SOAP s) on oleosome emulsion SOE ). was thermally treated 15 min at different temperatures...
The manufacture of soy-based foods generates significant wastes in the form soy whey wastewater (SWW). There is a demand for valorization SWW due to its high protein content. For this purpose, study aims at developing sustainable and environmentally friendly strategy recovery proteins from through precipitation using epigallocatechin-3-gallate (EGCG). process was optimized with respect sample pH amount EGCG used, protein–EGCG aggregates were characterized obtain insights on their structural...