Wei Liu

• Nanchang University

In this study, a series of characterizations and analyses of fibrous β‐lactoglobulin self‐assembly (FBS) and worm‐like β‐lactoglobulin self‐assembly (WBS) were carried out to investigate the key factors for the formation of self‐assemblies of β‐lactoglobulin under two different induced conditions. Compared with natural β‐lactoglobulin, FBS was alwa...

Rapid rehydration is a critical challenge in the production of dry rice noodles. This study investigated the impact of high-temperature short-time treatments (HTSTTs) at temperatures of 120 °C, 130 °C, and 140 °C for 80 s on the rice noodle rehydration time and the underlying mechanisms. HTSTT led to a reduction in the relative crystallinity and mo...

This study aimed to develop microcapsules with wheat gluten–coated oil droplets to enhance the oxidation stability and control the digestibility of flaxseed oil. The microcapsules were fabricated using a three‐step procedure: (i) flaxseed oil was homogenized with an alkaline gluten solution to form oil‐in‐water emulsions containing small gluten‐coa...

BACKGROUND Stimuli‐responsive emulsions have garnered significant attention for their ability to enhance sensory qualities and control the release of encapsulated nutrient in emulsion‐based products. However, the characteristics of synthetic materials of fabricating stimuli‐responsive emulsions have been a crucial limitation in the food industry. R...

Fresh-cut mangoes have received increasing demand due to their advantages of freshness, health, and convenience, but the quality deterioration during storage severely limited their consumption worldwide. In the present study, fresh-cut mangoes were treated with dielectric barrier discharge cold plasma (DBD-CP) and then stored at 25 °C for 48 h to s...

Enzymatic browning induced by polyphenol oxidase (PPO) plays a significant role to quality reduction in fruit and vegetables. PPO inhibitors derived from natural products are gaining attention for their strong inhibitory abilities and low toxicity. This study aims to identify the component of phenolic-rich extract from Pueraria lobata root and eval...

Probiotics have many beneficial physiological activities, but the poor stability during storage and gastrointestinal digestion limits their application. Therefore, in this study, a novel type of shell–core microbead for loading probiotics was prepared through high-precision concentric drop formation technology using gelatin as the shell material an...

Tannic acid and resistant starch synergistically ameliorated DSS-induced ulcerative colitis in mice. Particularly, their mixtures were able to reverse the histology damage of the distal colon, while resistant starch or tannic acid was not.

Curcumin is a lipophilic polyphenol with good anti-inflammatory, antioxidant, and anti-cancer physiological activities, but lower loading capacity and bioaccessibility limit its wide application in the functional food industry. The high loading (3 wt%) curcumin oleogel was prepared using hydroxylated lecithin (H-Lec) and mono- and diglycerides of f...

In our previous research, microporous packaging combined with chitosan active coating (MP-CH) treatment extended the shelf life of passion fruit at 25 °C to 12 days by regulating water loss and physiological metabolism. However, proteomic investigation and metabolic changes in passion fruit by MP-CH treatment are unclear. In this study, tandem mass...

Fermentation is one of the oldest food processing techniques known to humans and cereal fermentation is still widely used to create many types of foods and beverages. Starch is a major component of cereals and the changes in its structure and function during fermentation are of great importance for scientific research and industrial applications. T...

BACKGROUND Protein‐based nanoparticles have gained considerable interest in recent years due to their biodegradability, biocompatibility, and functional properties. However, nanoparticles formed from hydrophobic proteins are prone to instability under environmental stress, which restricts their potential applications. It is therefore of great impor...

BACKGROUND The use of rutin in the food industry is limited by its poor solubility. Encapsulation can be used as an effective way to improve polyphenol solubility. Proteins with high safety, biocompatibility and multiple binding sites are known as the most promising encapsulating carriers. Therefore, the improvement of rutin solubility by pH‐driven...

Vanilla is one of the most widely used flavors in the food and beverage industry; however, it is thermally unstable and volatile. In this study, microparticles consisting of ternary complexes of vanillin/γ-cyclodextrin/dextran (V/C/D) were prepared, in which vanillin served as a crosslink between the γ-cyclodextrin and dextran. One end of vanillin...

To facilitate biomolecules extraction and bioaccessibility of Chlorella pyrenoidosa, a novel industry-scale microfluidization (ISM) was used to disrupt cells effectively. Microscope images showed ISM damaged cell integrity, disorganized cell wall structure, pulverized cell membrane and promoted the release of intracellular components. The decrease...

This study investigated the impact of polymeric proanthocyanidins (PPC) on the physicochemical characteristics of maize starch with varying amylose content, and their potential interaction mechanism. PPC with a lower content (1 %) reduced the viscoelasticity of the high amylose maize starch (HAM) system, inhibited amylose rearrangement, and enhance...

Vanilla is one of the most widely used flavors in the food and beverage industry, however, it is thermally unstable and volatile. In this study, microparticles consisting of ternary complexes of vanillin/γ-cyclodextrin/dextran (V/C/D) were prepared, in which vanillin served as a crosslink between the γ-cyclodextrin and dextran. One end of vanillin...

A novel whole peanut butter (PB) was developed using an emerging technology called stirred media mill (SMM). The impact of SMM on the size, microstructure, rheology, nutrient, and flavor of PB was investigated. The SMM treatment significantly decreased the particle size of PB, damaged cell structure, and released the oil body from cells. The appare...

Cultured meat is a new type of green, safe, healthy, and sustainable alternative to traditional meat that will potentially alleviate the environmental impact of animal farming and reduce the requirement for animal slaughter. However, the cultured meat structures that have been prepared lack sufficient tissue alignment. To create a product that is s...

Fermentation of resistant starch from the starch-ferulic acid inclusion complex, one representative of the starch-polyphenol inclusion complex, was investigated in this study. It was found that this complex-based resistant starch, high-amylose corn starch and the mixture of ferulic acid and high-amylose corn starch were mainly utilized at the initi...

It is challenging to incorporate lycopene, a strongly hydrophobic nutraceutical, into functional foods because of its low water-solubility and poor bioaccessibility. In this study, we therefore examined the potential of alginate-based emulsion gels to encapsulate and deliver lycopene. Alginate can be gelled using either internal or external gelatio...