Search Results - "Xiong, Wenfei"

Influence of heat treatment on structure, interfacial rheology and emulsifying properties of peanut protein isolate by Zhang, Yazhen, Xiong, Wenfei, Lei, Lingling, Pei, Yaqiong, He, Lingling, Ai, Tingyang, Li, Yan, Li, Bin, Jiang, Yuan, Liu, Xingnian, Wang, Ling

“…The influence of heat treatment on the protein size, zeta potential, surface hydrophobicity, secondary structure, interfacial rheology and creaming stability…”
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Enhancing the solubility and foam ability of rice glutelin by heat treatment at pH12: Insight into protein structure by Zhao, Meng, Xiong, Wenfei, Chen, Boxuan, Zhu, Jie, Wang, Lifeng

“…Glutelin in the rice protein content of up to 80% (dry basis), due to its alkali-soluble protein, severely limited the application of rice protein, a…”
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Comparison of binding interactions of cyanidin-3-O-glucoside to β-conglycinin and glycinin using multi-spectroscopic and thermodynamic methods by Ren, Cong, Xiong, Wenfei, Li, Jing, Li, Bin

“…This work aims to explore the molecular binding mechanisms of two major soy protein fractions, β-conglycinin (7S) and glycinin (11S) with…”
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Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate by Xiong, Ting, Xiong, Wenfei, Ge, Mengting, Xia, Junhao, Li, Bin, Chen, Yijie

“…The effects of high intensity ultrasound (HIUS, 20 kHz, at varying amplitude 30%, 60%, 90% for 30 min) on structure and foaming properties of pea protein…”
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Insight into protein-starch ratio on the gelatinization and retrogradation characteristics of reconstituted rice flour by Wang, Lifeng, Zhang, Lei, Wang, Hongling, Ai, Lianzhong, Xiong, Wenfei

“…Protein and starch are the two most abundant components in rice flour and play an important role in its physicochemical properties. Herein, the gelatinization…”
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Binding interaction between β-conglycinin/glycinin and cyanidin-3-O-glucoside in acidic media assessed by multi-spectroscopic and thermodynamic techniques by Ren, Cong, Xiong, Wenfei, Li, Bin

“…The noncovalent binding mechanisms between cyanidin-3-O-glucoside (C3G) and two main soy protein fractions: β-conglycinin (7S) and glycinin (11S) at pH 3.0…”
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Emulsion stability and dilatational viscoelasticity of ovalbumin/chitosan complexes at the oil-in-water interface by Xiong, Wenfei, Ren, Cong, Tian, Mo, Yang, Xuejun, Li, Jing, Li, Bin

“…•The emulsion stability mechanism of ovalbumin/chitosan mixtures were investigated.•Ovalbumin/chitosan complex demonstrated excellent emulsion stability.•The…”
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Characterization and interfacial rheological properties of nanoparticles prepared by heat treatment of ovalbumin-carboxymethylcellulose complexes by Xiong, Wenfei, Ren, Cong, Li, Jing, Li, Bin

“…The objective of this study was to investigate the physicochemical and interfacial rheological properties of ovalbumin (OVA)-carboxymethylcellulose (CMC)…”
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Effects of thermal sterilization on soy protein isolate/polyphenol complexes: Aspects of structure, in vitro digestibility and antioxidant activity by Ren, Cong, Xiong, Wenfei, Peng, Dengfeng, He, Yun, Zhou, Peiyuan, Li, Jing, Li, Bin

“…The main purpose of this work was to investigate the influence of typical thermal sterilization approaches (pasteurization, high-temperature sterilization) on…”
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Ovalbumin-carboxymethylcellulose complex coacervates stabilized high internal phase emulsions: Comparison of the effects of pH and polysaccharide charge density by Xiong, Wenfei, Deng, Qianchun, Li, Jing, Li, Bin, Zhong, Qixin

“…Protein-polysaccharide complex coacervates self-assembled via electrostatic interactions generally exhibit superior functional properties than the individual…”
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Insight into the effect of gluten-starch ratio on the properties of Chinese steamed bread (Mantou) by Zhu, Yue, Xiong, Wenfei, Wang, Lifeng, Ju, Xingrong

“…Chinese steamed bread (CSB) is one of the traditional staple foods of Chinese people, and its quality is mainly affected by wheat gluten and starch. Herein,…”
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Physicochemical properties and interfacial dilatational rheological behavior at air-water interface of high intensity ultrasound modified ovalbumin: Effect of ionic strength by Xiong, Wenfei, Li, Jing, Li, Bin, Wang, Lifeng

“…High intensity ultrasound (HIUS), as an efficient modification method, generally improves the interfacial properties of globular proteins. Herein, to better…”
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The mechanism of alkali-induced rice protein gel formation: Effect of alkali concentration and temperature by Lian, Yaoyao, Li, Ya, Lv, Ruyan, Wang, Lifeng, Xiong, Wenfei

“…Rice protein (RP) is a high-quality hypoallergenic plant protein, but its extremely poor water solubility makes it difficult to be applied in liquid food…”
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Tailoring the high-protein texture-modified foods for the dysphagia elderly by heating whey protein isolate-pectin complexes by Fan, Jingjing, Li, Ya, Yao, Yijun, Wang, Lifeng, Xiong, Wenfei

“…Adequate dietary protein intake is an effective way to combat muscle wasting disorders in the elderly, who are highly susceptible to dysphagia due to declining…”
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Complex coacervation of ovalbumin-carboxymethylcellulose assessed by isothermal titration calorimeter and rheology: Effect of ionic strength and charge density of polysaccharide by Xiong, Wenfei, Ren, Cong, Tian, Mo, Yang, Xuejun, Li, Jing, Li, Bin

“…The objective of this study was to investigate the complex coacervation between ovalbumin (OVA) and carboxymethylcellulose (CMC) with different degrees of…”
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Investigating the physicochemical properties and air-water interface adsorption behavior of transglutaminase-crosslinking rapeseed protein isolate by Lu, Shanshan, Xiong, Wenfei, Yao, Yijun, Zhang, Jing, Wang, Lifeng

“…Improving the technical functionality to adapt to the application of complex food systems is an important challenge for the development of plant protein…”
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Antioxidant mechanism of a newly found phenolic compound from adlay (NDPS) in HepG2 cells via Nrf2 signalling by Xiong, Wenfei, Li, Ya, Yao, Yijun, Xu, Qian, Wang, Lifeng

“…•The protection of NDPs derived from adlay against oxidative stress cells was evaluated.•The antioxidant enzymes activities were increased after NDPS…”
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High intensity ultrasound modified ovalbumin: Structure, interface and gelation properties by Xiong, Wenfei, Wang, Yuntao, Zhang, Chunlan, Wan, Jiawei, Shah, Bakht Ramin, Pei, Yaqiong, Zhou, Bin, Li, Jin, Li, Bin

“…•The tertiary structure of OVA was changed by the HIUS treatment.•HIUS treatment was significantly improved the emulsifying activity of OVA.•HIUS processing…”
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Physicochemical and foam properties of ovalbumin-carboxymethylcellulose mixtures after mild heat treatment: Comparison of electrostatic repulsion and attraction by Li, Ya, Mao, Liwei, Wang, Lifeng, Xiong, Wenfei

“…The effects of electrostatic repulsion (pH6.5) and attraction (pH4.6) between biopolymers on the physicochemical and foam properties of ovalbumin…”
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Effect of High-pressure Homogenization on Structure and Properties of Soy Protein Isolate/polyphenol Complexes by Ren, Cong, Xiong, Wenfei, Li, Bin

“…Understanding the effects of typical unit operations on the structure and properties of protein/polyphenol complexes has important guiding value for the design…”
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