A5041485233- Proteins in Food Systems
- Pickering emulsions and particle stabilization
- Food Chemistry and Fat Analysis
- Nanocomposite Films for Food Packaging
- biodegradable polymer synthesis and properties
- Polysaccharides Composition and Applications
- Natural Fiber Reinforced Composites
- Microencapsulation and Drying Processes
- Food composition and properties
- Microplastics and Plastic Pollution
- Advanced Drug Delivery Systems
- Curcumin's Biomedical Applications
- Piperaceae Chemical and Biological Studies
- African Botany and Ecology Studies
- Electrospun Nanofibers in Biomedical Applications
- Probiotics and Fermented Foods
- Food Allergy and Anaphylaxis Research
Hainan University
2023-2025
Northeast Agricultural University
2020-2025
Yangtze University
2019-2020
The use of curcumin in the food industry is constrained by its poor aqueous dispersibility and instability. Previous studies have shown that stable nanoparticles can be prepared using a pH-driven method. In this study, nanoencapsulation soybean protein isolate (SPI) was achieved effect final pH on SPI SPI-curcumin (SPI-Cur) nanocomposites determined analyzing encapsulation efficiency stability. had high for stable, especially at 7 8. formation mechanisms SPI-Cur were further molecular...
Plasticizers and the water migration of edible protein films during storage can result in changes film properties, while specific changing processes need to be further explored. In this study, glycerol-plasticized soy isolate (SPI) were stored at 25 °C, 4 −18 °C for 6 weeks (relative humidity (RH), 40–50%). The glycerol was monitored by rate differential scanning calorimetry (DSC). Water content, low-field nuclear magnetic resonance (LF-NMR), thermogravimetric analysis (TGA) used analyze...
Cinnamaldehyde (CIN) was added to edible composite films of soy protein isolate (SPI) and egg white (EW) develop active food packaging. The effects adding 2%–10% CIN on the structural, physical, functional properties SPI/EW were systematically evaluated. Fourier-transform infrared spectroscopy X-ray diffraction suggested excellent compatibility components because hydrogen bonding occurred. Scanning electron microscopy indicated affected structure films. incorporation significantly improved...
Abstract A bilayer antibacterial film of gelatin (G)—egg white protein (EW) containing carvacrol (CA) on polyethylene (PE) was prepared. This study investigated the effects different concentrations CA apparent viscosity and particle size egg composite film‐forming solution (FFS). The static rheological results showed that FFS increased significantly in presence CA. had good stability. Fourier transform infrared (FTIR) spectroscopy indicated there were hydrogen bond interactions among G/EW...