A5004341644- Proteins in Food Systems
- Pickering emulsions and particle stabilization
- Nanocomposite Films for Food Packaging
- Food Chemistry and Fat Analysis
- Circular RNAs in diseases
- Cancer-related molecular mechanisms research
- Postharvest Quality and Shelf Life Management
- Phytase and its Applications
- Polysaccharides Composition and Applications
- Extracellular vesicles in disease
- Microencapsulation and Drying Processes
- Surface Modification and Superhydrophobicity
- Lubricants and Their Additives
- Sports Performance and Training
- Polymer composites and self-healing
- Microbial Metabolites in Food Biotechnology
- Plant Physiology and Cultivation Studies
- biodegradable polymer synthesis and properties
- Electrospun Nanofibers in Biomedical Applications
- Iron Metabolism and Disorders
University of Alberta
2021-2025
Shandong First Medical University
2022-2023
Nanjing University of Finance and Economics
2018-2020
There is a growing demand for biodegradable and sustainable materials, particularly those sourced from agricultural or industrial byproducts, use in wastewater treatment. This study introduces an approach developing sponge-like adsorbent derived exclusively pea protein (PeaAS-PEI) using liquid foam templating the removal of heavy metals. The pore size, surface area, mechanical strength sponge were modulated by extent hydrophobic aggregation induced ammonium sulfate (AS) immersion based on...
Abstract Ferritin is a naturally occurring iron storage protein. Leguminous ferritins exhibit unique structural features, including diverse subunit composition and an extension peptide, which contribute to superior thermal stability compared animal ferritins. The high content, remarkable effectiveness, low risk of oxidative damage make the leguminous ferritin attractive candidate for supplementation. Moreover, apoferritin excellent nanosized carrier encapsulating bioactive compounds due its...
Developing efficient aqueous biolubricants has become a significant focus of research due to their prevalence in biotribological contacts and enormous potential soft matter applications. In this study, size-controllable, pH-sensitive whey protein microgels were prepared using water-in-water emulsion template method from protein–polysaccharide phase separation. The granular hydrogel the exhibited superior lubricity, obtaining 2.7-fold 1.7-fold reductions coefficient friction (μ) compared...
Protein-based microgels have the potential to mimic oral lubrication properties of fat droplets at fat-oral surface. As food proteins contribute only 4 kcal per gram with high satiation, protein are highly expected be used as substitutes develop novel low-calorie food, a strategy against obesity prevalent. In our lab, we developed facile method fabricate uniform whey microgel controllable size by modulating protein-polysaccharide interactions. The system (containing microgels,...