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学者姓名：郑宝东
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Abstract ：
As the primary electrolyte in salt-containing foods, NaCl governs interparticle repulsions and water partitioning across polymer networks. The mechanisms by which NaCl tunes electrostatic screening, hydration, and interpolymer association in HPCS-XG gels remain insufficiently defined. Here we integrate RVA, zeta-potential, LF-NMR, oscillatory/steady rheology, FTIR/XRD, and SEM to establish a salt-mediated mechanism that links ionic strength to gelatinization, network assembly, and water dynamics. NaCl decreases the absolute zeta-potential, contracts XG coils, and tightens HPCS-XG contacts while reducing effective water availability and perturbing hydrogen-bonding. These coupled effects suppress granule swelling and amylose leaching (19.92 -> 12.02 g/g; 13.9 -> 8.38 %), increase apparent solubility (18.0 -> 63.5 %), and shorten the long-T-2 water population (1126 -> 464 ms). At moderate ionic strength, reinforced interpolymer association yields a viscosity maximum (similar to 1246 cP at 0.5 M) and higher optical clarity; at 1.0 M, hydration limitation and restricted chain mobility outweigh associative gains, producing softer weak-gel networks (G 'down arrow, tan delta up arrow) and reduced thixotropic recovery. Pasting temperature increases with salinity, and particle size shifts downward, consistent with suppressed swelling and screened interparticle repulsions. Microstructural evidence corroborates this pathway: lamellar matrices evolve into flocculated, particulate networks with increasing salinity; FTIR indicates no new covalent functionalities, and XRD reveals salt crystallites in dried gels. Collectively, the data converge on a unifying mechanism in which NaCl tunes electrostatic screening and hydrogen-bond architecture to control granule swelling, chain association, and water partitioning, defining a concentration-dependent optimum for viscosity and clarity and a predictable softening beyond 0.5 M. These rules provide actionable levers for designing salt-containing foods with targeted texture, stability, and processing robustness.
Keyword ：
Composite gel Composite gel Hydroxypropyl tapioca starch Hydroxypropyl tapioca starch Rheological behavior Rheological behavior Water-holding capacity Water-holding capacity Xanthan gum Xanthan gum
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| GB/T 7714 | Hou, Guohua , Guo, Youjie , Miao, Song et al. Effect of NaCl on physicochemical and rheological properties of hydroxypropyl cassava Starch-Xanthan gum mixture [J]. | FOOD HYDROCOLLOIDS , 2026 , 172 . |
| MLA | Hou, Guohua et al. "Effect of NaCl on physicochemical and rheological properties of hydroxypropyl cassava Starch-Xanthan gum mixture" . | FOOD HYDROCOLLOIDS 172 (2026) . |
| APA | Hou, Guohua , Guo, Youjie , Miao, Song , Zhang, Longtao , Zheng, Baodong . Effect of NaCl on physicochemical and rheological properties of hydroxypropyl cassava Starch-Xanthan gum mixture . | FOOD HYDROCOLLOIDS , 2026 , 172 . |
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This study explores the mechanism by which soy protein isolate (SPI) synergizes with curdlan (Cur) to enhance quality of reduced-salt myofibrillar protein (MP) gels. Comparisons between direct salt-reduced (RS) and saltreduced gel supplemented with SPI and Cur (MP-SPI-Cur) revealed that the co-addition of SPI and Cur significantly enhanced water retention capacity of the reduced-salt MP gels. The increased bound and free water contents facilitated sodium ion release. The hardness, cohesiveness, and springiness as well as rheological properties of MP-SPI-Cur were all improved, exhibiting excellent elasticity and solid gel characteristics. The formation of dense gel network structure induced an uneven distribution of sodium ions in MP-SPI-Cur. The simulation of oral dynamic process revealed that it released in large quantities at 40 s, and the final conductivity reaches 163.5 us/cm at 120 s, which is consistent with Zero-order release kinetics. FT-IR analysis indicated that combined supplementation promoted an increase in beta-sheet content and reconstructed gel chemical forces through strengthened hydrogen bond, hydrophobic interaction and disulfide bond. Correlation analysis revealed a positive correlation between sodium ion diffusivity and gel texture, water-holding capacity, and a negative correlation with ionic bonds. The study demonstrates that SPI and Cur effectively enhance the quality of reducedsalt MP gels and sodium ion release efficiency by synergistically regulating the gel network and chemical forces.
Keyword ：
Curdlan Curdlan Myofibrillar protein gel Myofibrillar protein gel Quality Quality Reduced-salt Reduced-salt Soybean protein isolate Soybean protein isolate
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| GB/T 7714 | Yang, Siqi , Zhang, Qianqian , Zou, Tong et al. Study on the mechanism of soy protein isolate and curdlan enhances quality of reduced salt myofibrillar protein gel: insights into water distribution, gel characteristics, and sodium release [J]. | FOOD HYDROCOLLOIDS , 2026 , 172 . |
| MLA | Yang, Siqi et al. "Study on the mechanism of soy protein isolate and curdlan enhances quality of reduced salt myofibrillar protein gel: insights into water distribution, gel characteristics, and sodium release" . | FOOD HYDROCOLLOIDS 172 (2026) . |
| APA | Yang, Siqi , Zhang, Qianqian , Zou, Tong , Zheng, Baodong , Tan, Bee K. , Zhang, Yi et al. Study on the mechanism of soy protein isolate and curdlan enhances quality of reduced salt myofibrillar protein gel: insights into water distribution, gel characteristics, and sodium release . | FOOD HYDROCOLLOIDS , 2026 , 172 . |
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Ice crystal-induced protein freezing denaturation is the primary cause of quality deterioration in frozen surimi. Antifreeze peptides have the potential to serve as ideal cryoprotectants, offering a promising alternative to synthetic antifreeze agents currently used in the food industry. In this study, we investigated the cryoprotective effect of chicken skin collagen peptides (CsAFPs) on frozen surimi. The results of molecular weight distribution and amino acid composition analysis of CsAFPs indicated that CsAFPs were primarily composed of low-molecular-weight peptides (MW < 3 kDa) and were rich in amino acids such as Glu, Pro, Gly, and Ala. CsAFPs exhibited a thermal hysteresis activity (THA) of 2.3 degrees C and showed strong in vitro antioxidant activities (p < 0.05). After five freeze-thaw cycles, CsAFPs treatment significantly reduced thawing loss, cooking loss of the surimi, and improved water-holding capacity (WHC) compared with the control group (p < 0.05). Moreover, CsAFPs markedly enhanced the whiteness, moisture distribution, textural properties, rheological behavior, and flavor of the surimi gel. Chemical interaction analysis and Fourier-transform infrared (FTIR) spectroscopy indicated that CsAFPs enhanced hydrogen and ionic bonding while inhibiting hydrophobic interactions and disulfide bond formation, thereby increasing the alpha-helix content and stabilizing the secondary structure of surimi proteins (p < 0.05). Scanning electron microscopy (SEM) results revealed that CsAFPs-treated surimi gel exhibited a more uniform pore distribution and smoother, denser network surfaces, suggesting that CsAFPs effectively mitigated ice crystal-induced mechanical damage. These findings indicated that CsAFPs had great potential as cryoprotectants in the frozen surimi industry.
Keyword ：
Antifreeze peptides Antifreeze peptides Rheological behavior Rheological behavior Textural properties Textural properties Thermal hysteresis activity Thermal hysteresis activity
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| GB/T 7714 | Chen, Haoran , Chen, Jingwen , Gao, Tingting et al. Effect and mechanism of chicken skin collagen-derived antifreeze peptides on the freeze-thaw stability of frozen threadfin bream (Nemipterus virgatus) surimi gel [J]. | FOOD HYDROCOLLOIDS , 2026 , 172 . |
| MLA | Chen, Haoran et al. "Effect and mechanism of chicken skin collagen-derived antifreeze peptides on the freeze-thaw stability of frozen threadfin bream (Nemipterus virgatus) surimi gel" . | FOOD HYDROCOLLOIDS 172 (2026) . |
| APA | Chen, Haoran , Chen, Jingwen , Gao, Tingting , Zeng, Shaoxiao , Zheng, Baodong . Effect and mechanism of chicken skin collagen-derived antifreeze peptides on the freeze-thaw stability of frozen threadfin bream (Nemipterus virgatus) surimi gel . | FOOD HYDROCOLLOIDS , 2026 , 172 . |
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High-salt diet led to a series of health issues, the development of low-salt products has attracted the attention of the food industry. Here, W1/O/W2 emulsion was prepared for salt reduction in soy sauce. The stability of emulsion was investigated in this work, the results indicated that pasteurization and storage at 4 degrees C effectively contributed to enhancing the stability of the W1/O/W2 emulsion. Moreover, the findings of electronic nose, electronic tongue, quantitative descriptive analysis and gas chromatography-ion mobility spectrometry demonstrated that salt-reduced soy sauce maintained an excellent flavor. Compared with the control groups, the aldehydes and alcohols content in salt-reduced soy sauce increased. Notably, quantitative descriptive analysis showed that W1/O/W2 emulsion enhanced the saltiness perception of salt-reduced soy sauce, in which two saltreduced soy sauce achieved 19.36% and 19.23% salinity reduction respectively and possessed the salinity perception was similar to the control groups. Furthermore, salt-reduced soy sauce exhibited robust stability over 28 days of storage. These findings underscored the potential of double emulsion for salt-reduced soy sauce formulations and will provide new insights into salt reduction strategies. The W1/O/W2 emulsion provides theoretical basis for promoting healthy diet of consumers and improving public health.
Keyword ：
Double emulsions Double emulsions Salt reduction Salt reduction Sensory evaluation Sensory evaluation Sodium glutamate Sodium glutamate Soy sauce Soy sauce
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| GB/T 7714 | Zhang, Fan , Huang, Luyao , Zeng, Hongliang et al. Enhanced salt perception of soy sauce based on emulsion salt reduction strategy [J]. | LWT-FOOD SCIENCE AND TECHNOLOGY , 2025 , 220 . |
| MLA | Zhang, Fan et al. "Enhanced salt perception of soy sauce based on emulsion salt reduction strategy" . | LWT-FOOD SCIENCE AND TECHNOLOGY 220 (2025) . |
| APA | Zhang, Fan , Huang, Luyao , Zeng, Hongliang , Zheng, Baodong , Zhang, Yi . Enhanced salt perception of soy sauce based on emulsion salt reduction strategy . | LWT-FOOD SCIENCE AND TECHNOLOGY , 2025 , 220 . |
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Uncontrollable hemorrhage from deep, narrow wounds poses a critical threat to life, as locating the bleeding arteries in such areas is challenging. Rapid bleeding control remains a significant challenge in pre-hospital care. Herein, an injectable hemostatic device filled with disc-like PVA sponges is developed for this objective. The pristine PVA sponge is strung as a necklace-structured sponge loaded in a foldable injector. With a novel retraction mechanism, this self-designed injector precisely deploys hemostatic sponges to deep bleeding sites, surpassing the XStatTM injector in design innovation. The PVA sponges' high porosity and unique porous structure allowed it for rapid shape recovery (<30 s) and good compressive strength. In the punctured wound, the swollen PVA sponges exert high compression to close the bleeding artery, resulting in fast-bleeding control. In the pig groin femoral artery injury model, the PVA sponge treatment resulted in a 100% survival rate during a 2-h hemostasis period, compared to a 33.3% survival rate in the cotton gauze control group. In addition, it can be easily taken out by a simple pulling. The easily applicable and removable necklace-structured PVA sponge is a highly promising hemostat for punctured wounds.
Keyword ：
deep narrow wounds deep narrow wounds hemostasis hemostasis pre-hospital care pre-hospital care punctured femoral artery punctured femoral artery PVA sponge PVA sponge
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| GB/T 7714 | Wu, Weihang , Huang, Hongjian , Huang, Zhicheng et al. Necklace-Structured PVA Sponges for Fast Bleeding Control in the Punctured Femoral Artery Hemorrhage [J]. | ADVANCED HEALTHCARE MATERIALS , 2025 , 14 (10) . |
| MLA | Wu, Weihang et al. "Necklace-Structured PVA Sponges for Fast Bleeding Control in the Punctured Femoral Artery Hemorrhage" . | ADVANCED HEALTHCARE MATERIALS 14 . 10 (2025) . |
| APA | Wu, Weihang , Huang, Hongjian , Huang, Zhicheng , Wang, Qinghui , Huang, Zongxuan , Zhang, Hongwen et al. Necklace-Structured PVA Sponges for Fast Bleeding Control in the Punctured Femoral Artery Hemorrhage . | ADVANCED HEALTHCARE MATERIALS , 2025 , 14 (10) . |
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Bioactive peptides derived from food proteins have attracted attention for their potential roles in functional foods and pharmaceuticals. Clams, renowned for their protein content and essential amino acids critical to human health, represent a promising source for bioactive peptide production. Recent studies have extensively explored the preparation methods, flavor profiles, and health benefits of clam peptides (CPs). However, there is still a lack of a comprehensive review on the current status of CPs development. This review revealed that enzymatic hydrolysis is the predominant methods for CPs production, which is a potential resource for discovering umami peptides. CPs exhibit diverse bioactivities, including antioxidative, antibacterial, ACE inhibitory, immunomodulatory, and anticancer activities. However, the potential presence of heavy metals, pathogenic bacteria, and allergens in raw materials underscores the need for stringent safety evaluations. In the future, production technology, in vivo fate, health efficacy mechanisms and safety will be interesting directions for CPs research.
Keyword ：
Clam peptide processing Clam peptide processing Clam peptides Clam peptides Health benefits Health benefits Safety risks Safety risks
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| GB/T 7714 | Luo, Xianliang , Pan, Rongbo , Xu, Liping et al. Clam peptides: Preparation, flavor properties, health benefits, and safety risks [J]. | FOOD RESEARCH INTERNATIONAL , 2025 , 207 . |
| MLA | Luo, Xianliang et al. "Clam peptides: Preparation, flavor properties, health benefits, and safety risks" . | FOOD RESEARCH INTERNATIONAL 207 (2025) . |
| APA | Luo, Xianliang , Pan, Rongbo , Xu, Liping , Zheng, Yafeng , Zheng, Baodong . Clam peptides: Preparation, flavor properties, health benefits, and safety risks . | FOOD RESEARCH INTERNATIONAL , 2025 , 207 . |
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Due to the gel properties produced by the interaction of Nemipterus virgatus myofibrillar protein (NMP), abalone myofibrillar proteins (AMP) and acetylated tapioca starch (ATS), abalone fish ball has excellent textural and nutritional quality. On this basis, the interaction mechanisms of three composite gels (NMP-ATS, AMP-ATS and NMP-AMP-ATS) were studied from the macro- and micro-perspectives. From a macro-perspective, NMP-AMPATS had the highest gel strength (1450.92 g*mm) and G' value, and the lowest tan delta. Its dense gel network was the most uniform and compact from the SEM, and inhibited migration of immobilized water to free water. From a micro-perspective, compared with NMP-ATS and AMP-ATS of protein structure, a-helix structure of NMP-AMPATS was reduced by 21.70% and 26.35%, the /3-sheet increased by 42.57% and 18.62%, and the /3-turn increased by 11.32% and 7.26%, while the random coil remained unchanged. Fluorescence spectroscopy of NMP-AMP-ATS indicated that NMP and AMP increased partial protein unfolding and cross-linking hydrophobic interactions. Compared with the binary gel, NMP-AMP-ATS had a lower total sulfhydryl content (T-SH), enhanced hydrophobic interactions and disulfide bonds formation, which increased protein aggregation, cross-linking and gel strength. The correlation results showed that gel strength was positively correlated with /3-sheet and disulfide bond content and negatively correlated with hydrogen bonds, indicating that adding AMP reduced the T-SH of the gel network, which was interconnected by disulfide bonds. Heating weakened hydrogen bond interactions, promoted the transformation of a-helix to /3-sheet and improved gel strength. These findings provided a theoretical basis for the future development of abalone-based surimi products.
Keyword ：
Abalone Abalone Composite gels Composite gels Interaction mechanism Interaction mechanism Myofibrillar proteins Myofibrillar proteins
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| GB/T 7714 | You, Shuyi , Li, Lanxin , Wang, Yanbo et al. Interaction mechanism of composite gels of abalone myofibrillar protein, Nemipterus virgatus myofibrillar protein and acetylated tapioca starch [J]. | LWT-FOOD SCIENCE AND TECHNOLOGY , 2025 , 217 . |
| MLA | You, Shuyi et al. "Interaction mechanism of composite gels of abalone myofibrillar protein, Nemipterus virgatus myofibrillar protein and acetylated tapioca starch" . | LWT-FOOD SCIENCE AND TECHNOLOGY 217 (2025) . |
| APA | You, Shuyi , Li, Lanxin , Wang, Yanbo , Zheng, Baodong , Zhang, Yi , Zeng, Hongliang . Interaction mechanism of composite gels of abalone myofibrillar protein, Nemipterus virgatus myofibrillar protein and acetylated tapioca starch . | LWT-FOOD SCIENCE AND TECHNOLOGY , 2025 , 217 . |
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Laminaria japonica polysaccharide (LJP) is an important nutrient of Laminaria japonica, and the extraction rate and the bioactivity of LJP were improved with the steam explosion (SE) method according to our preliminary research. Here, the effects of steam-exploded Laminaria japonica polysaccharide (LJPS) on flavor, storage stability, and dynamic in vitro digestive properties of set yogurt were investigated in this study. The results suggested that the addition of 0.1 % LJP and LJPS maintained the taste and the odor of set yogurt. In addition, the water holding capacity was increased significantly by 1.067 and 1.066 folds with LJP and LJPS compared with the control groups, respectively. Furthermore, the water distribution was optimized with the addition of LJP and LJPS. In particular, LJP improved the adhesiveness of set yogurt by texture profile analysis. Moreover, the viability of Lactobacilli and Lactococci was sustained during the dynamic in vitro digesting process with LJP and LJPS. Overall, the study provides theoretical guidance for the application of marine plant polysaccharides in the food industry.
Keyword ：
Dynamic in vitro digestion Dynamic in vitro digestion Laminaria japonica Laminaria japonica Polysaccharide Polysaccharide Set yogurt Set yogurt Steam explosion Steam explosion
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| GB/T 7714 | Wu, Jiabin , Lin, Yaqing , Zeng, Zhikun et al. Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties [J]. | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , 2025 , 100 . |
| MLA | Wu, Jiabin et al. "Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties" . | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 100 (2025) . |
| APA | Wu, Jiabin , Lin, Yaqing , Zeng, Zhikun , Wang, Lin , Zhang, Fan , Huang, Hangyu et al. Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties . | INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES , 2025 , 100 . |
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BACKGROUND: Dictyophora indusiata polysaccharide is an important bioactive component of D. indusiata, playing an important role in alleviating inflammation. The present study aimed to investigate the anti-inflammatory effect and mechanism of D. indusiata polysaccharide on lipopolysaccharide (LPS)-induced intestinal inflammation in mice. RESULTS: Our results indicated that D. indusiata polysaccharide ameliorated intestinal inflammation of mice by increasing the body weight, the number of goblet cells and decreasing inflammatory cell infiltration. In addition, D. indusiata polysaccharide significantly up-regulated expression of ZO-1, Occuldin mRNA, which were 2.55-fold and 2.28-fold higher than the LPS group, respectively. In particular, D. indusiata polysaccharide effectively inhibited the Toll-like receptor 4 (TLR4)/ c-Jun NH2-terminal kinase (JNK) signalling pathway which was 0.34-fold and 0.49-fold of gene expression and 0.41-fold and 0.39-fold of protein expression in the LPS group, respectively. CONCLUSION: The results of the present study suggested that D. indusiata polysaccharide exerted anti-inflammatory and intestinal protective effects by inhibiting the TLR4/JNK signaling pathway, which will provide a basis for the potential value of D. indusiata polysaccharide as prebiotics in food applications. (c) 2024 Society of Chemical Industry.
Keyword ：
anti-inflammatory anti-inflammatory Dictyophora indusiata Dictyophora indusiata polysaccharide polysaccharide TLR4/JNK signaling pathway TLR4/JNK signaling pathway
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| GB/T 7714 | Zhang, Zihao , Zeng, Zhikun , Wang, Lin et al. Dictyophora indusiata polysaccharide attenuated LPS-induced intestinal inflammation of mice via the TLR4/JNK signaling pathway [J]. | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2025 , 105 (2) : 974-981 . |
| MLA | Zhang, Zihao et al. "Dictyophora indusiata polysaccharide attenuated LPS-induced intestinal inflammation of mice via the TLR4/JNK signaling pathway" . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 105 . 2 (2025) : 974-981 . |
| APA | Zhang, Zihao , Zeng, Zhikun , Wang, Lin , Xiong, Bin , Zheng, Baodong , Zhang, Yi et al. Dictyophora indusiata polysaccharide attenuated LPS-induced intestinal inflammation of mice via the TLR4/JNK signaling pathway . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2025 , 105 (2) , 974-981 . |
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This study investigated the influence of natural lotus seed starch on the adsorption of seven endogenous phenolic acids present in lotus seeds. The research delineated the interaction mechanisms and subsequently analyzed the alterations in starch characteristics following adsorption. A comprehensive suite of analytical techniques, including adsorption isotherms, 13C NMR, DSC, LF-NMR, rheology, particle size, and potential analyses was employed. All seven phenolic acids were found to spontaneously and physically bind to natural lotus seed starch, primarily through hydrogen bonding, van der Waals interactions, and hydrophobic forces. Post adsorption, the starch granules exhibited diminished crystallinity and reduced bound-water content. Notably, p-coumaic acid, chlorogenic acid, and p-hydroxybenzoic acid formed single helical complexes with the starch, whereas coumalic acid formed non-encapsulated compounds. The adsorption process resulted in increased total color difference (Delta E), particle size, zeta potential, and gelatinization enthalpy of the starch granules, while concurrently decreasing granule-bound water content, glass transition temperature (Tg), and the loss modulus (G '') of the starch pastes. Consequently, the formation of starch-phenolic acid complexes reduces the bound water content, which in turn diminishes the storage modulus and regeneration capability of the starch paste. These findings provide a novel basis for understanding the mechanisms governing the interactions between starch and phenolic acids, thereby elucidating the alterations in the properties of phenolic acid- and starch-rich foods during processing.
Keyword ：
Molecular interactions Molecular interactions Phenolic Phenolic Starch Starch
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| GB/T 7714 | Lu, Xu , Zhong, Meifang , Zuo, Jiaxin et al. Insight into the binding mode of different lotus seed natural starch-phenolic acids complexes [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 307 . |
| MLA | Lu, Xu et al. "Insight into the binding mode of different lotus seed natural starch-phenolic acids complexes" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 307 (2025) . |
| APA | Lu, Xu , Zhong, Meifang , Zuo, Jiaxin , Ma, Shuang , Li, Lianxiu , Li, Mingyu et al. Insight into the binding mode of different lotus seed natural starch-phenolic acids complexes . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 307 . |
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