A5013202634- Proteins in Food Systems
- Microencapsulation and Drying Processes
- Polysaccharides Composition and Applications
- Pickering emulsions and particle stabilization
- Food composition and properties
- Polysaccharides and Plant Cell Walls
- Crystallization and Solubility Studies
- X-ray Diffraction in Crystallography
- Food Chemistry and Fat Analysis
- Genomics, phytochemicals, and oxidative stress
- Phytoestrogen effects and research
- Nanocomposite Films for Food Packaging
- Microbial Metabolites in Food Biotechnology
- Food Quality and Safety Studies
- Advanced Drug Delivery Systems
- Light effects on plants
- Diet and metabolism studies
- Enzyme Catalysis and Immobilization
- Natural product bioactivities and synthesis
- Protein Hydrolysis and Bioactive Peptides
- Cholesterol and Lipid Metabolism
- Adipose Tissue and Metabolism
- Meat and Animal Product Quality
- Plasma Applications and Diagnostics
- biodegradable polymer synthesis and properties
Qingdao Agricultural University
2016-2025
Qingdao Academy of Agricultural Sciences
2021-2024
Qingdao Center of Resource Chemistry and New Materials
2020-2021
Chang'an University
2019-2020
Zhaoqing University
2009-2018
University of South China
2006-2009
Nanhua University
2007
Huazhong Agricultural University
2006-2007
By using a strategy of introducing hydrophobic groups to the linkers, hydrostable MOF was constructed based on 5-nitroisophthalate and 2,2′-dimethyl-4,4′-bipyridine coligands, revealing 3D dia topology structure with 1D channel parallel c axis. TGA, PXRD, water vapor sorption results show high thermal stability for framework. The framework is very porous possesses not only busulfan payloads an encapsulation efficiency up 21.5% (17.2 wt %) but also CO2 selective capture compared that other...
In the present study, maize starch (MS), potato (PS), high-amylose (HAMS), and wheat (WS) were deep-fried in soybean oil that was continuously heated for 40 h under 180 °C. The thermodynamic pasting properties of samples determined. results suggested starch–lipid complexes formed with extension frying oils’ usage; however, their number not dependent on life cycle. Importantly, revealed following strength intermolecular force samples: PS > MS HAMS WS. XRD FTIR analysis confirmed formation...