A5072887289- Proteins in Food Systems
- Food Chemistry and Fat Analysis
- Microencapsulation and Drying Processes
- Pickering emulsions and particle stabilization
- Surfactants and Colloidal Systems
- Curcumin's Biomedical Applications
- Fatty Acid Research and Health
- Natural Antidiabetic Agents Studies
- Lipid Membrane Structure and Behavior
- Petroleum Processing and Analysis
- RNA Interference and Gene Delivery
- Advanced Glycation End Products research
- Phytochemicals and Antioxidant Activities
- Polysaccharides Composition and Applications
- Natural Products and Biological Research
- Enzyme Catalysis and Immobilization
- Botanical Research and Applications
- Polysaccharides and Plant Cell Walls
- Food composition and properties
Dalian Polytechnic University
2021-2025
State Key Laboratory of Food Science and Technology
2018-2019
Nanchang University
2018-2019
Antarctic krill oil (AKO) with 5–30% (w/w) dilution by soybean was co-emulsified phospholipids (PLs) naturally present in AKO and 2% casein the aqueous phase to prepare high internal emulsions (HIPEs). The results showed that raising level resulted concave-up changes mean size of droplets which became more densely packed. Confocal laser scanning microscopy (CLSM) cryo-scanning electron (cryo-SEM) micrographs revealed PLs at higher concentrations expelled particles from droplet surface,...
The application of curcumin (CUR) in the food industry is limited by its instability, hydrophobicity and low bioavailability. Yeast cell protein (YCP) a by-product spent brewer's yeast, which has potential to deliver bioactive substances. However, environmental stresses such as pH, salt heat treatment restricted industry. Maillard reaction non-enzymatic browning can improve stability under stress.The CUR was successfully encapsulated into hydrophobic core YCP/glycated YCP (GYCP) enhanced...
Summary Antarctic krill oil (AKO) and fish (FO) were microencapsulated by a pilot‐scale spray dryer in this study. The effect of lipid class compositions on the encapsulation properties obtained microcapsules was investigated. particle size distribution both ranged from 29.23 ± 2.20 to 36.79 3.45 μm, moisture content water activity ( w ) also indicated that AKO FO suitable for long‐term storage. Interestingly, differences composition affected microstructure formed, thereby affecting their...
Summary Bovine serum albumin (BSA) and BSA‐glucose Maillard conjugate with different degree of glycation (GBSAI GBSAII) were used as emulsifiers to stabilised curcumin (CUR)‐loaded oil‐in‐water nanoemulsions. Nanoemulsions by BSA greater (BSA < GBSAI resulting in smaller Z‐average diameter, higher zeta potential encapsulation efficiency. The GBSA (especially conjugates significantly improved the environmental stability nanoemulsions enhanced CUR retention rate during long‐time storage at...
The use of self-microemulsifying drug delivery systems (SMEDDS) in food applications has been hindered by the large proportion non-edible surfactants. Antarctic krill oil (KO), a functional marine lipid rich phospholipids, shows great potential for SMEDDS fabrication. In this study, we developed novel surfactant-free using phospholipids (PLs, 40.4%) and triglycerides (54.7%) from KO as intrinsic surfactant phase, respectively, with glycerol an edible co-surfactant. formation mechanism their...