A5059027876- Proteins in Food Systems
- Food composition and properties
- Polysaccharides Composition and Applications
- Microencapsulation and Drying Processes
- Microbial Metabolites in Food Biotechnology
- Polysaccharides and Plant Cell Walls
- Food Chemistry and Fat Analysis
- Phytochemicals and Antioxidant Activities
- Microbial Inactivation Methods
- GABA and Rice Research
- Pickering emulsions and particle stabilization
- Curcumin's Biomedical Applications
- Food Quality and Safety Studies
- Protein Interaction Studies and Fluorescence Analysis
- Protein Hydrolysis and Bioactive Peptides
- Biofuel production and bioconversion
- Surfactants and Colloidal Systems
- Meat and Animal Product Quality
- Enzyme Production and Characterization
- Postharvest Quality and Shelf Life Management
- Tea Polyphenols and Effects
- Nanocomposite Films for Food Packaging
- Probiotics and Fermented Foods
- Crystallization and Solubility Studies
- X-ray Diffraction in Crystallography
State Key Laboratory of Food Science and Technology
2016-2025
Nanchang University
2016-2025
First Affiliated Hospital of Henan University
2020-2025
Qingdao University of Science and Technology
2023-2024
Université Toulouse III - Paul Sabatier
2023-2024
Institut de Recherche pour le Développement
2023-2024
Pharmacochimie et Pharmacologie pour le Développement
2023-2024
Huazhong University of Science and Technology
2008-2024
Chimie Biologique pour le Vivant
2024
University of Chinese Academy of Sciences
2022
Curcumin is a multifunctional and natural agent considered to be pharmacologically safe. However, its application in the food medical industry greatly limited by poor water solubility, physicochemical instability inadequate bioavailability. Nanoliposome encapsulation could significantly enhance solubility stability of curcumin. nanoliposomes exhibited good properties (entrapment efficiency = 57.1, particle size 68.1 nm, polydispersity index 0.246, zeta potential -3.16 mV). Compared with free...
Particle-stabilized W1/O/W2 emulsion gels were fabricated using a two-step procedure: (i) W1/O was formed containing saccharose (for osmotic stress balance) and gelatin (as gelling agent) in the aqueous phase polyglycerol polyricinoleate (a lipophilic surfactant) oil phase; (ii) this then homogenized with another water (W2) wheat gliadin nanoparticles (hydrophilic emulsifier). The external aggregated at pH 5.5, which led to formation of particle-stabilized good stability separation. These...
Rice glutelin and procyanidins are often used in functional foods as sources of plant-based proteins polyphenols, respectively, but little is currently known about the interactions between them. In our research, interaction rice B-type procyanidin dimer (PB2) was investigated. The presence PB2 decreased α-helix random coil structure protein reduced its surface hydrophobicity. However, did not adversely affect performance RG emulsions. Conversely, antioxidant capacity enhanced protein....
There is great interest in developing colloidal delivery systems to enhance the water solubility and oral bioavailability of curcumin, which a hydrophobic nutraceutical claimed have several health benefits. In this study, natural emulsifier was used form sophorolipid-coated curcumin nanoparticles. The loaded into sophorolipid micelles using pH-driven mechanism based on decrease at lower pH values. nanoparticles formed were relatively small (61 nm) negatively charged (-41 mV). also had high...
pH-driven method, an organic solvent-free and easily scale-upable was firstly utilized to prepared curcumin-loaded liposomes.
Curcumin is a bioactive phytochemical that can be utilized as nutraceutical or pharmaceutical in functional foods, supplements, and medicines.