Qiang Wang’s research while affiliated with Chinese Academy of Agricultural Sciences and other places

... Advanced moisture models can help predict these issues and mitigate their impacts through better design and maintenance practices. Moreover, in material science, the ability to predict moisture behavior in porous materials is crucial for improving product durability, especially in humid environments [8]. These applications highlight the wide-reaching impact of accurate moisture transfer models across different scientific disciplines. ...

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Inverse Problem for the Moisture Transfer Equation: Development of a Method for Finding the Unknown Parameter and Proof of the Convergence of the Iterative Process

... As the levels of WG and RP incorporation in PPI increased, significant decreases were observed in textural parameters (P < 0.05). Hu et al. (2024) reported that higher the WAC of protein raw materials, tighter the binding between proteins and water in the extrudates, which provides the textural binding. Consequently, the decline in textural parameters can be attributed to the reduction in viscosity and water absorption capacity (WAC) resulting from increased substitution of WG and RP, ultimately leading to a decrease in the degree of re-aggregation and protein crosslinking within the cooling die of the extruder, thus impacting the textural parameters. ...

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Exploring textural, solubility and rheological characteristics of high‐moisture extruded meat analogues: effects of wheat gluten and rice protein incorporation in pea protein isolate and feed moisture levels

... Microfluidic technology has been extensively employed in diverse sectors due to its advantages of high integration density, portability, and ease of use. Notably, its enhanced resolution and sensitivity have rendered it the preferred methodology [1][2][3][4][5][6]. Microfluidic technology enables cost-effective and high-throughput control studies, attributable to its diminutive size and rapidity. ...

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Design and Experimental Characterization of a Microfluidic Piezoelectric Pump Utilizing P(VDF-TrFE) Film

... Sunflower belongs to both oil and protein species due to its high content of oil (about 44%) and protein (about 16%). It is a rich source of healthy nutrients, minerals, antioxidants, and vitamins [1][2][3][4]. Therefore, sunflower is often utilized as a common ingredient in many processed food products such as butter, granola, cereals, breads, bakery products, trail mix, pasta, etc. ...

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Novel PCR-Based Technology for the Detection of Sunflower in Edible and Used Cooking Oils

... Pickering emulsions (PEs) are emulsion systems formed by the aggregation of colloidal particles instead of conventional surfactants at the oil-water interface [57]. Commonly used food-grade colloids include protein/polysaccharide complexes, starch/fat crystals, flavonoids, plant waxes, and a variety of colloidal structures including microgels, foodbased nanoparticles, protofibers, etc. [26,27,[58][59][60][61] The tight arrangement at the oil-water interface gives Pickering emulsions excellent stability, as well as multi-class structure, high specific surface area and selective permeation [62]. ...

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Critical Review of Food Colloidal Delivery System for Bioactive Compounds: Physical Characterization and Application

... Resveratrol is a polyphenolic compound widely found in grapes, tiger nuts, peanuts, cassia and other plant foods or medicines, and is a fat-soluble plant antitoxin derived from plants (107,108). Resveratrol exhibits a diverse array of physiological effects, including inhibition of cell membrane lipid peroxidation, protection against cardiovascular disease, anti-inflammatory properties, neuroprotection, and estrogenic activity (109,110). Recently, nanoparticles have been used as effective carriers to enhance the oral bioavailability of resveratrol (111). ...

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Polyphenol-based polymer nanoparticles for inhibiting amyloid protein aggregation: recent advances and perspectives

... This substantial increase suggests that trehalose conjugation markedly improves the solubility of It is essential to mention that intrinsic fluorescence and surface hydrophobicity were investigated in the trehalose range of 1-5%. Several studies discovered that coating specific hydrophobic regions with trehalose decreased the surface hydrophobicity of proteins (Liu et al., 2024;Yue et al., 2021). In the present study, this phenomenon could have happened, and the process of pre-digestibility revealed some internal areas of WPs, thereby enabling trehalose to attach through hydrophobic interactions. ...

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Trehalose–whey protein conjugates prepared by structural interaction: Mechanisms for improving the multilevel structure and their water solubility and protein digestibility

... As a branch of metabolomics, lipidomics with stoichiometry not only facilitates comprehensive fingerprint analysis of oils but also supports origin tracing, quality discrimination, and authenticity identification (Xiang et al., 2024). Alves et al. (2018) identified polar lipids in olive oil through lipidomics and discovered that the primary GPs are phosphatidylglycerols (PGs), phosphatidylethanolamines (PEs), phosphatidic acids (Pas), and lyso-PAs, which can be used to detect olive oil adulteration. ...

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Effects of different processing methods on the lipid composition of seabuckthorn fruit oil based on lipidomics

... Hysteresis phenomena can be observed in all the milks, where the shear stress gradually increased with the acceleration process (i.e., increasing of shear rate), and decreased with the deceleration process. As the rate of shear increased, the apparent viscosity of all yogurt samples presented a similar increasing trend (Figure 3d-f), which is consistent with the results of Jiao et al. [33]. At the lower shear rate, the yogurt samples showed an apparent high viscosity. ...

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The Characterization of a Low-Calorie and Lactose-Free Brown Fermented Milk by the Hydrolysis of Different Enzymatic Lactose

... In the food industry, water-in-oil emulsions with excellent freeze-thaw stability exhibit numerous potential applications, such as in the processing of ice cream (Cao et al., 2021). The gel network structure within the emulsion gel imparts high hydration and porosity, contributing to the stability of the emulsion (Hei et al., 2024). ...

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Effect of fat replacement in high internal phase emulsions constructed by high temperature saccharification of grafted proteins on gel properties and flavor profiles of sausages