A5016171962- Proteins in Food Systems
- Food composition and properties
- Polysaccharides Composition and Applications
- Polysaccharides and Plant Cell Walls
- Food Chemistry and Fat Analysis
- Biochemical effects in animals
- Meat and Animal Product Quality
- Microencapsulation and Drying Processes
- Phytochemicals and Antioxidant Activities
- Protein Hydrolysis and Bioactive Peptides
- Nanocomposite Films for Food Packaging
- Biochemical Analysis and Sensing Techniques
- Pickering emulsions and particle stabilization
- Advanced Cellulose Research Studies
- Advanced Glycation End Products research
- Microbial Metabolites in Food Biotechnology
- Food Quality and Safety Studies
- Phytase and its Applications
- Fermentation and Sensory Analysis
- Lipid Membrane Structure and Behavior
- Advanced Chemical Sensor Technologies
- Enzyme Catalysis and Immobilization
- Surfactants and Colloidal Systems
- Edible Oils Quality and Analysis
- Curcumin's Biomedical Applications
Southwest Minzu University
2023-2025
Nanjing Forestry University
2013-2023
University of Massachusetts Amherst
2019-2021
Yibin University
2021
Amherst College
2019
Beijing Technology and Business University
2017
State Key Laboratory of Food Science and Technology
2010-2012
Jiangnan University
2010-2012
Liposomal co-encapsulation was developed as a strategy to improve the antioxidant effects of curcumin and resveratrol.
The instability of dietary flavonoids is currently a challenge for their incorporation in functional foods.
To enhance the extraction yield of pecan protein and modify its functional properties, this study investigated whether both ultrasound enzyme have a synergistic impact on (Carya illinoinensis (Wangenh.) K. Koch) protein. The highest rate (25.51%) was obtained under conditions 1415.43 W.cm−2, 15 min, pH 10.0, 50 °C, 1% (w/w) alkaline proteinase. Owing to high shear, mechanical energy cavitation, process increased solubility substrate making it readily accessible enzyme, thereby accelerating...
Herein we report a soy protein isolate/pectin binary complex particle to stabilize emulsion (olive oil served as dispersed phase) containing quercetin. FTIR was conducted confirm successful preparation of before and after embedding CLSM used determine the microstructure zeta-potential, rheological behavior, storage stability freeze-thaw were analyzed correlated with pH condition. Olive oil-soy at 3.0 can remain stable 30 days’ exhibited greatest 3 cycles. Quercetin availability evaluated by...