A5057942792- Proteins in Food Systems
- Food composition and properties
- Protein Hydrolysis and Bioactive Peptides
- Microencapsulation and Drying Processes
- Food Chemistry and Fat Analysis
- Meat and Animal Product Quality
- Biochemical effects in animals
- Phytase and its Applications
- Nanocomposite Films for Food Packaging
- Polysaccharides Composition and Applications
- CO2 Reduction Techniques and Catalysts
- Food Quality and Safety Studies
- Electrocatalysts for Energy Conversion
- Ionic liquids properties and applications
- Supercapacitor Materials and Fabrication
- Food Industry and Aquatic Biology
- Freezing and Crystallization Processes
- Muscle metabolism and nutrition
- Covalent Organic Framework Applications
- Microbial Metabolites in Food Biotechnology
- Consumer Attitudes and Food Labeling
- Advanced Photocatalysis Techniques
- Advancements in Battery Materials
- Pickering emulsions and particle stabilization
- Food Allergy and Anaphylaxis Research
Northeast Agricultural University
2016-2025
Huaibei Normal University
2024-2025
Jiangnan University
2021-2024
Bengbu Medical College
2024
Bengbu University
2024
State Key Laboratory of Food Science and Technology
2024
Huazhong Agricultural University
2024
Hainan University
2020
Mississippi State University
2017
Ocean University of China
2017
Abstract Molybdenum disulfide (MoS 2 ) after the few-layer (FL) processing draws attention to its attractive characteristics, such as broadening interlayer spacing, increasing active sites, and promoting purity of metallic phase. Notwithstanding, poor stability easy aggregation FL-MoS limit potential for development in field electrochemistry. Herein, a nanocomposite between reduced graphene oxide (rGO) is successfully constructed via one-pot hydrothermal method. Furthermore, @rGO composite...
Whey protein nanofibrils (WPNFs) can be used in edible films and coatings (EFCs) because of its favorable functional properties, which rely on well-ordered β-sheet structures, high hydrophobicity, homogeneous structure, antioxidant activity. In the present study, WPNF-based with glycerol (Gly) as plastic titanium dioxide nanotubes (TNTs) antimicrobial agents were studied. TNTs not only showed greater antibacterial activity than nanoparticles (TNPs), but also increased interactions WPNFs. The...
The effects of ultrasound and different inulin (INU) concentrations (0, 10, 20, 30, 40 mg/mL) on the structural functional properties soybean isolate protein (SPI)-INU complexes were hereby investigated. Fourier transform infrared spectroscopy showed that SPI was bound to INU via hydrogen bonding. All samples a decreasing then increasing trend α-helix content with concentration. SPI-INU by an concentration 20 mg/mL (U-2) had lowest α-helix, highest random coils greatest flexibility,...
Herein, the effects of ultrasound-assisted L-histidine (L-His) on physicochemical properties and conformation soybean protein isolate (SPI) were investigated. Particle size, zeta potential, turbidity, solubility used to evaluate aggregation, relationship between structural functional changes proteins was characterized using spectral analysis, surface hydrophobicity, emulsification, antioxidant properties. After L-His treatment, SPI exhibited a smaller particle higher solubility, more...
In this study, the purpose was to investigate effects with different concentrations of carrageenan (CG, 0–0.30%) on gel properties and freeze–thaw stability soy protein isolate (SPI, 8%) cold-set gels. LF-NMR, MRI, rheology revealed that CG promoted formation SPI-CG dense three-dimensional network structures increased cross-linking sites. As visually demonstrated by microstructure observations, contributed stable gels uniform compact structures. The caused when proportion disulfide bonds in...
This study investigated the effects of covalent conjugates combined by glycosylated black bean protein isolate (BBPI-G) and (-)-epigallocatechin-3-gallate (EGCG) on emulsion stability. Fourier transform infrared (FTIR) spectroscopy showed that binding EGCG with BBPI-G made molecule unfolded. Besides, emulsifying properties were increased after EGCG. BBPI-G-EGCG had lower mean particle size higher content interfacial adsorption (AP), which resulted in thicker more impact oil-water interface....
In this study, enzymatic hydrolysis was used to fabricate wheat gliadin hydrolysates (WGHs) for the encapsulation and protection of naringin. The exposure hydrophilic amino acids decreased critical micelle concentration (from 0.53 ± 0.02 mg/mL 0.35 0.03 mg/mL) improved solubility, which provided amphiphilic conditions delivery with a degree (DH) 9 % had strongest binding affinity naringin, exhibited smallest particle size (113.7 1.1 nm) highest rate (83.2 1.3 %). storage, heat photochemical...
Plasma treatment of molybdenum disulfide (MoS 2 ) presents several advantages that enhance its performance and broaden applications.
The conjugates of black bean protein isolate (BBPI) and glucose (G) were prepared via the wet heating Maillard reaction with ultrasound pretreatment. physicochemical properties UBBPI-G by pretreatment had been compared classical (BBPI-G). rate between BBPI was speeded up A degree glycation (DG) 20.49 achieved 2 h treatment for UBBPI-G, whereas 5 required using heating. SDS-PAGE patterns revealed that BBPI-G higher molecular weight formed after glycosylation. results secondary structure...
The composition and properties of edible coatings (ECs) will significantly influence their effects food preservation. For the first time, whey protein isolates nanofibers (WPNFs), as a novel material with high hydrophobicity antioxidant activity, combined carvacrol (CA) an antimicrobial agent glycerol (Gly) plasticizer, was used to prepare coating (WPNFs-CA/Gly) for preserving fresh-cut Cheddar cheese. prepared WPNFs ECs emulsions have been investigated transmission electron microscopy....
This study investigated the effects of microwave modification, alkali polyphenol (ferulic acid) covalently combined and microwave-alkali modification on gel properties soy protein emulsions. The results showed that emulsions were improved significantly by three methods. After kinds viscoelasticity emulsion increased, a system with stronger elasticity was formed. texture, water-holding, hydration increased significantly. SEM ClSM modified had more compact uniform porous structure, oil...
The aim of this work was to investigate the effects processing sequence ultrasound and ethanol on physicochemical properties soy protein isolate (SPI), which were further evaluated for morphology stability SPI–lutein coassembled nanoparticles. results showed that followed by treatment optimal one. samples subjected ultrasonication subunit disassembly reassembly induced 40% (v/v) ethanol, with resulting molecular unfolding subsequent aggregation being attributed intramolecular hydrogen bonds....
The objective of this work was to investigate the effect succinylation treatment on physicochemical properties black bean proteins (BBPI), and relationship mechanism between BBPI structure gel further analyzed. results demonstrated that covalent formation higher-molecular-weight complexes with could be achieved by succinic anhydride (SA). With addition SA at 10% (v/v), acylation amounted 92.53 ± 1.10%, which point there a minimized particle size system (300.90 9.57 nm). Meanwhile, protein...