FOOD CHEMISTRY
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2025
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IF 9.8
Mingze Fu,Yi Zhang,Huijing Chen,Xiaowei Peng,Jianquan Kan
The impact of xanthan gum (XG), sodium alginate (ALG), and carrageenan (CGN) on the gelatinization, rejuvenation, microstructure, and noodle quality of highland barley was investigated. The XG-HBS mixture demonstrated superior dilatancy, gelatinization viscosity, and dynamic moduli compared to ALG and CGN, suggesting that XG enhances starch water absorption and swelling. Furthermore, LF-NMR results indicated that hydrophilic colloids reduced T 23 and increased T 22 , signifying a shift from free water to bound water, this also indicates that the hydrophilic colloids can inhibit the formation and long-term regeneration of short-range ordered structures. Scanning electron microscopy revealed that XG resulted in a denser network structure than the other samples. Furthermore, XG, ALG, and CGN reduced cooking loss and improved noodle hardness. These findings underscore that incorporating hydrophilic colloids is an effective strategy to enhance the quality of highland barley starch and improve highland barley-based pasta products.
研究领域:
食品科学
·
分子生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LANGMUIR
·
2025
·
IF 3.9
Fang Wang,Cheng Ma,Jianbin Huang
Emulsion systems that are independent of preparation conditions and time are ideal models for fundamental emulsion research. However, special strategies are required to form these emulsions, particularly with commonly used oils and emulsifiers that have proven to be more difficult. In this study, an efficient approach to preparing a low-energy emulsion with outstanding stability is reported. This approach is derived from a comprehensive study of the component composition in the residual emulsified fractions in water-separation emulsions. The outstandingly stable emulsion exhibits a highly stacked droplet structure, which can restrict the droplet movement within the disperse medium, accompanied by a stable oil–water interface layer, which can hinder the molecular exchange between droplets and resist droplet destruction under extreme conditions, thereby preventing the demulsification caused by sedimentation, coalescence, and Ostwald ripening. These peculiarities enable the emulsion to remain stable over long periods and at elevated temperatures, even exhibiting a spontaneous tendency to recover to the emulsion after centrifugal phase splitting. This approach lends itself to generalization in the context of multiple surfactants or oil phases, thus establishing a foundation for the study of various emulsifiers and functional emulsions. Moreover, the low-energy-input preparation can reduce energy consumption in the emulsion production, aligning with the principles of green development.
研究领域:
化学工程
·
材料科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Yuqian Zheng,Lixin You,Wenyan Wang,Xiaoyan Qin,Zhilong Chen,Ruining Zhang,Jun Zhao,Sheng Li
Starch-dietary fiber interactions regulate starch processing and digestion, though the effects of varying molecular weight dietary fibers remain insufficiently studied. This study investigates how corn bran-derived soluble dietary fibers (SDFs) with distinct molecular weights influence corn starch (CS) processing, retrogradation, and digestibility. Results revealed that adding 5 % ( W /W, based on the dry weight of CS) high molecular weight soluble dietary fiber (HM-SDF) or low molecular weight soluble dietary fiber (LM-SDF) significantly reduced amylose leaching, peak viscosity, retrogradation value, and retrogradation enthalpy during CS pasting. HM-SDF and LM-SDF decreased the thixotropic ring area by 55.8 % and 16.5 %, respectively, and inhibited the formation of ordered structures in CS. The HM-SDF-CS complex contained the least rapidly digestible starch at 68.26 %, indicating it more effectively slows starch digestion. These findings enhance our understanding of how SDF molecular weight distribution modulates starch-based foods, offering insights into potential applications for improved food processing and digestibility.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MATERIALS & DESIGN
·
2023
·
IF 8.4
Wei Cao
Plasticizers are common additives used to enhance the flexibility and workability of polymer materials. Recent findings suggest a great potential for typical plasticizers being used as rejuvenators to recycle oxidized paving asphalts. This study investigated the rejuvenating effectiveness of two plasticizers via rheological evaluation and explored the underlying mechanism by analytical characterizations and molecular dynamics (MD) simulations. A conventional plasticizer dibutyl phthalate (DBP) and an environmentally friendly tributyl citrate (TBC) were selected given the discrepancies in their molecular structures. Both plasticizers were effective in restoring the rheological performance of the aged asphalt; TBC was relatively more efficient which was attributed to its higher molecular polarity and the formation of hydrogen bonds with the oxidized asphalt molecules. Analyses based on the gel permeation chromatography and differential scanning calorimetry suggested the capability of the plasticizers in dissociating the oxidized asphalt molecules and improving the molecular mobility. The improved molecular mobility was considered responsible for the reversing effect of the plasticizers, as compared to aging, in terms of widening the relaxation spectrum and broadening the glass transition region. The plasticizers’ dissociating effect was confirmed and visualized in the simulations by inspecting their impacts on the spatial arrangement and distribution of the asphaltenes.
研究领域:
材料科学
·
化学工程
✓ 已验证
产品关联
DOI
高影响因子
ACS Applied Materials & Interfaces
·
2024
·
IF 8.3
Xin Li,Longxun Teng,Yening Ren,Rui Liu,Xiaoyuan Zhan,Haiqing Sun,Weiwei Zhang,Jianxu Ding,Huiling Zhu
Metal halide perovskite CsPbI3 quantum dots (QDs) have sparked widespread research due to their intriguing optoelectronic. However, the CsPbI3 QDs undergo inevitable aging and luminescence quenching caused by the weak binding ability of oleate (OA–)/oleylammonium (OAm+), hindering further practical application. Herein, we have realized ultrafast rejuvenation of the aged CsPbI3 QDs that have lost their photoluminescence performance based on a 1-dodecanethiol (DDT) surface ligand to restore the outstanding red light emission with a high photoluminescence quantum yield (PLQY) from 25 to 90%. Furthermore, CsPbI3 QDs with DDT surface treatment maintain a cubic phase and high PLQY value even after 35 days. The DDT ligands can form a strong bond with Pb2+ and passivate I– ion vacancies, enhancing radiative recombination efficiency and thereby improving the PLQY of the QDs. The stable yet easily accessible surface of the DDT-capped CsPbI3 QDs was successfully employed as white LEDs and exhibited considerable enhanced luminous performance, suggesting promising application in solid-state lighting fields.
研究领域:
材料科学
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光电技术
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纳米技术
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2023
·
IF 6
Jing Zhang,Kairu Liu,Xiaojuan Duan,Xuhao Wang,Wupeng Ge,Wenping Jin
Koji is used as a fermentation starter in Choujiu manufacture in northwestern China. Traditional natural Koji (NK) cultivates in open environments, which probably leads to diverse microflora, causes inconsistent quantities in Koji, then results in instable qualities of Choujiu. A native Choujiu producer has been purchasing NK from local workshop, while their Choujiu qualities fluctuate by the stability of NK. As a request from the producer, this study aimed for stable Koji and inheriting sensory traits of current products. Strains of mold, yeast, and LAB, separated from NK, were selected for Restored Koji (RK) making. Brewing performance of RK and NK were compared by analysis of the physicochemical properties and volatile flavor compounds (VFCs) in fermented mash, combined with sensory evaluation in corresponding Choujiu. Pure Koji from individual strains was separately cultured at 28 °C for 48 h, and then reconstituted for RK II at the proportion of mold Koji (M7 Koji): yeast Koji (Y3 Koji: Y4 Koji = 1:1): LAB Koji (L1 Koji) = 1:1:1, where M7 was Rhizopus oryzae , Y3 was Saccharomyces cerevisiae , Y4 was Saccharomycopsis fibuligera , and L1 was Pediococcus pentosaceus . Results showed RK II could meet the desired purpose of this study.
研究领域:
食品科学
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微生物学
·
酿造技术
✓ 已验证
产品关联
DOI
高影响因子
Journal of Materials Chemistry B
·
2019
·Vol. 8
·期 5
·919-927
·
IF 5.047
Minghui Zan,Cong Li,Daoming Zhu,Lang Rao,Qian-Fang Meng,Bei Chen,Wei Xie,Xingwang Qie,Li Li,Xiaojiao Zeng,Yirong Li,Wen-fei Dong,Wei Liu
Copper ions (Cu2+) and L-cysteine (L-Cys) in the human body always play critical roles in various physiological processes, while abnormal Cu2+ and L-Cys concentrations in the biological system lead to many diseases. In this manuscript, Si-doped carbon dots (Si-CDs) with near-infrared fluorescence were designed for the detection of Cu2+ and L-Cys through the fluorescence “on–off–on” mode. The carbon dots exhibited not only excellent optical merits including good stability against photobleaching and high chemical stability, but also superior biological compatibility. Interestingly, due to the abundant amino groups distributed on the surface of Si-CDs, they could bind to copper ions to form cupric amine complexes and then quench the fluorescence of Si-CDs due to an electron transfer process. In addition, upon the addition of L-Cys, the FL intensity of Si-CDs could be effectively recovered accompanied with complexation between Cu2+ and the functional groups in L-Cys, due to which Cu2+ was removed from the surface of Si-CDs. Notably, as far as we know, these are the first red-emitting carbon dots for copper ion and L-Cys assays in water samples and human plasma samples. Furthermore, this strategy was successfully applied to the determination of Cu2+ and L-Cys in living systems, demonstrating great practicability in biomedical applications.
研究领域:
分析化学
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生物医学工程
·
材料科学
✓ 已验证
DOI
PubMed
高影响因子
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