A5026675895- Food composition and properties
- Proteins in Food Systems
- Polysaccharides Composition and Applications
- Nanocomposite Films for Food Packaging
- Microbial Metabolites in Food Biotechnology
- Therapeutic Uses of Natural Elements
- biodegradable polymer synthesis and properties
- Food and Agricultural Sciences
- Pickering emulsions and particle stabilization
- Microencapsulation and Drying Processes
- Polysaccharides and Plant Cell Walls
- Hydrogels: synthesis, properties, applications
- Advanced Drug Delivery Systems
- Phytase and its Applications
- Electrospun Nanofibers in Biomedical Applications
- Cassava research and cyanide
- Intestinal and Peritoneal Adhesions
Central South University
2018-2024
Central South University of Forestry and Technology
2018-2024
Southwest University
2015-2017
Chemically modified starch (RS4) was commercially available as a food ingredient, however, there lack of knowledge on how ultrasonic treatment (non-thermal technology) modulated the enzymatic resistance RS4. In this study, structural change RS4 during and its resulting digestibility investigated. Results from scanning electron microscopy, particle size analysis, chemical composition X-ray diffraction, differential calorimetry, Fourier transform infrared spectroscopy showed that remained...
Nanoscale retrograded starch (RS III) particles were prepared using high‐intensity ultrasonication combined with water‐in‐oil (w/o) miniemulsion cross‐linking technique. Results showed that effectively fragmented RS III to nanoparticles 600–700 nm in size. Scanning electron microscopy images ultrasonic treatment produced notches and grooves on the surface of nanoscale III. X‐ray diffraction analysis indicated destroyed crystalline structure clustered amylopectin apparently led amorphous, or...
Abstract This study is the first to investigate relations between particle size and physicochemical properties of starch nanoparticles (SNPs) prepared by combination high‐speed shearing precipitation. Results show that this new approach allows produce SNPs in nanoscale range 157.8–859.4 nm modifying main operating parameters regarding effect variety, speed, time. Interestingly, with decreasing average potato (PtS‐SNPs), apparent amylose content, solubility, loss modulus, flow behavior index,...
Abstract Nanoresistant particles based on chemically modified starch (RS IV) are prepared through a high‐speed shearing emulsification method, and the effects of shear speed, time, oil/water ratio, surfactant amount particle size evaluated in this study. The as‐prepared RS IV nanoparticles yield ≈300 nm narrow peak with notches grooves surface. In vitro digestibility results suggest that these exhibit high resistance stomach, small intestine, colon contents mice. A raman assay confirms...
Abstract This study characterizes the digestibility properties and structural changes of octenyl succinic anhydride (OSA) modified starch nanoparticles (OSPNs) from corn, potato, pea starches (codes as OCSNPs, OPtSNPs, OPSNPs). After OSA modification, average particle size degree substitution OSPNs significantly ( p < 0.05) increase compared to control samples, whereas apparent amylose content, R 1047/1022 , relative crystallinity, melting enthalpy are found decrease 0.05), with extent...