A5005068688- Food composition and properties
- Polysaccharides Composition and Applications
- Proteins in Food Systems
- Microbial Metabolites in Food Biotechnology
- Flavonoids in Medical Research
- Analytical Chemistry and Chromatography
- Hydrogels: synthesis, properties, applications
- Nanocomposite Films for Food Packaging
- Ocular Surface and Contact Lens
- Supercapacitor Materials and Fabrication
- Food Quality and Safety Studies
- Cassava research and cyanide
- Advanced Sensor and Energy Harvesting Materials
- Analytical Methods in Pharmaceuticals
- Polysaccharides and Plant Cell Walls
- Material Properties and Processing
- Pickering emulsions and particle stabilization
- Diet, Metabolism, and Disease
- Viral Infections and Vectors
- Chromatography in Natural Products
- Vector-Borne Animal Diseases
- Phytase and its Applications
- Coconut Research and Applications
- Gas Sensing Nanomaterials and Sensors
- Antibiotics Pharmacokinetics and Efficacy
Central South University
2017-2025
Hunan Rice Research Institute
2025
Central South University of Forestry and Technology
2017-2025
South China University of Technology
2021
Guangdong Institute of New Materials
2021
Guangdong Academy of Sciences
2021
Huazhong Agricultural University
2014-2018
Sichuan University
2003
This study investigated the effect of removing proteins, lipids and starch on structure, physicochemical properties digestion rice flour (with 30% moisture) treated with heat moisture treatment (HMT). According to results, HMT caused adhesion agglomeration flour, promoted binding between starch, protein lipid molecular chains led formation complexes (especially starch-lipid complexes), which hindered removal non-starch components. Compared untreated lipid-removal had small changes in their...
This study was aimed at evaluating the effect of two cooking methods on in vitro digestibility starch and change its microstructure. Rice cooked by microwave conductive heating (CH), then stored −18, 4, 25°C, measured simulative digestion method micromorphology obtained SEM. heated had greater swell smaller gaps between granules when compared with that a way. The concentrations reducing sugar glucose rice (MH) are higher than CH ( p ≤0.01). After storage, lowered, namely, content rapidly...
To investigate the regioselectivity of lipase-catalyzed synthesis important sugar-laurate esters and their functionalities as emulsifiers antimicrobial agents, glucose, galactose, mannose, maltose trehalose were used. 6-O-lauryl glucose (Glu-L), galactose (Gal-L), mannose (Man-L), 6'-O-lauryl (Mal-L) trehalose/6'-O-lauryl (Tre-L) synthesized using lipase from Candida antarctica. The Glu-L Man-L achieved highest yields (65.49 % 58.16 %, respectively). produced smaller-particle-size (1.9-3.1...
In this study, the authors report a novel class of super tough nanocomposite hydrogels with physically dual‐crosslinking effects (DC hydrogels) through introducing strong ionic coordination interactions. Herein, graphene oxide (GO) nanosheets and iron (Fe 3+ ) ions act as physical cross‐linkers. GO trigger formation first cross‐linking points hydrogen bonding poly(acrylamide ‐co‐ acrylic acid) (p(AAm AAc)) chains, while second are formed by interactions between Fe COO − groups p(AAm AAc)...
This work is focused on evaluating the structure (granular morphology, crystalline structure, molecular order structure), and properties (resistant starch content, swelling power, amylose leaching) of resistant (RS) prepared from corn by an autoclaving autoclaving‐microwave method. The results indicated that compared with native starch, all RS granules became loose, bigger, rough fragmented, displayed a B + V structure. Meanwhile, relative crystallinity, helix orders for samples decrease....
In this work, the authors report an effective one‐pot method to prepare poly(ε‐caprolactone) (PCL)‐incorporated bovine serum albumin (BSA)/calcium alginate/hydroxyapatite (HAp) nanocomposite (NC) scaffolds by templating oil‐in‐water high internal phase emulsion (HIPE), which includes alginate, BSA, and HAp in water PCL oil phase. The of HIPEs is solidified form hydrogels containing droplets via gelation alginate induced Ca 2+ ions released from HAp. And prepared are freeze‐dried obtain...
Pregelatinized starch (PGS) is often used to improve the processing quality of foodstuffs, but little attention has been paid effects different reheating methods and degree gelatinization (DSG) on their rheological textural properties. In this study, pregelatinized rice starches (RS) with degrees ranging from 58% 100% were prepared via Rapid Visco Analyser (RVA) heating procedures reheated in various methods, including high-power microwave (HM), low-power (LM), water bath. The behavior...
This study investigated the effects of annealing on structural and physicochemical properties rice starch below onset temperature (To) by 5 °C 15 °C. The results revealed that improved gelatinization starch, decreased swelling power, solubility, paste viscosity had no significant morphological structure crystal configuration starch. In one-step annealing, 60 is more conducive to rearrangement molecules, so its crystallinity, short-range ordered structure, are higher than at 50 °C; however,...
This study investigated the influence of different explosion puffing pressures (0.6 MPa-1.0 MPa) on structural characteristics, physicochemical and digestibility surimi-starch blends. With increased pressures, starch granules attached to protein network bound increasingly tight. The results X-ray diffraction Fourier-transform infrared spectroscopy (FTIR) showed that destroyed ordered molecule chains resulting in a structure chaos. In addition, reduced secondary number surimi proteins by...
Abstract BACKGROUND The objective of this experiment was to investigate the role endogenous proteins and lipids in structural physicochemical properties starch heat‐moisture treatment (HMT) rice flour reveal their effect on digestibility under heat. RESULTS findings indicate that, absence acting as a physical barrier, especially proteins, interaction between diminished. This reduction led fewer starch–protein inclusion complexes starch–lipid complexes, altering granule aggregation structure...
Abstract In this study, rice bran polysaccharides (RBP) were extracted using the hydrothermal method (RBP‐H), microwave‐assisted extraction (RBP‐M) and enzyme‐assisted (RBP‐E). The prepared RBP samples exhibited typical spectral patterns of polysaccharides, but differed in chemical composition, molecular features, antitumor antioxidant activities. weights ( Mw ) RBP‐H, RBP‐M, RBP‐E 1.03 × 10 5 , 2.62 0.46 g/mol, respectively. vitro all significantly inhibited mouse sarcoma S180 cells...
The binding effects of proteins/lipids and starch on the structural physicochemical properties rice flour that was heat moisture treatment (HMT) with 30 % were explored in this study. According to results, HMT caused adhesion agglomeration flour, promoted between starch, protein lipid molecular chains lead formation complexes (especially starch-lipid complexes), which hindered removal endogenous proteins lipids. Compared untreated treated lipid-removal had less changes their crystallinity,...