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学者姓名：穆若郡
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Abstract ：
Active antibacterial packaging plays a significant role in addressing the food safety issues caused by pathogen contamination. In this study, quercetin (QCT) encapsulated in liposomes (QCT@LIPs) was embedded into the konjac glucomannan/ polycaprolactone (KGM/PCL) matrix to fabricate a photodynamic antibacterial electrospun nanofiber film (QCT@LIPs/KGM/PCL) for application in fruit preservation. Compared to QCT, QCT@LIPs exhibited a more favorable spherical morphology, smaller particle size, and a more negative zeta potential, which collectively enhanced their stability. Additionally, QCT@LIPs/KGM/PCL demonstrated excellent mechanical, hydrophobicity, barrier, biodegradability properties, and controlled sustained release capabilities. Under blue light irradiation, QCT@LIPs/KGM/PCL generated reactive oxygen species (ROS), achieving > 90 % inhibition rates against Staphylococcus aureus (S.aureus) and Escherichia coli (E.coli). The films effectively suppressed microbial growth during fruit storage, minimizing the loss of weight, hardness, and soluble solid content (TSS). These results highlight QCT@LIPs/KGM/PCL as a multifunctional, eco-friendly packaging systems that integrates photodynamic antimicrobial activity with sustained release, offering significant promise for advanced food preservation.
Keyword ：
Electrospinning Electrospinning Food preservation Food preservation Photodynamic antibacterial Photodynamic antibacterial Polycaprolactone Polycaprolactone Polysaccharide Polysaccharide Quercetin Quercetin
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| GB/T 7714 | Lin, Lihong , Chen, Xianrui , Guan, Xiuqing et al. Preparation of a photodynamic-enhanced antibacterial electrospun polymer nanofiber membrane loaded with natural photosensitizers for fruit preservation [J]. | COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS , 2026 , 728 . |
| MLA | Lin, Lihong et al. "Preparation of a photodynamic-enhanced antibacterial electrospun polymer nanofiber membrane loaded with natural photosensitizers for fruit preservation" . | COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS 728 (2026) . |
| APA | Lin, Lihong , Chen, Xianrui , Guan, Xiuqing , Zhang, Di , Bu, Nitong , Mu, Ruojun et al. Preparation of a photodynamic-enhanced antibacterial electrospun polymer nanofiber membrane loaded with natural photosensitizers for fruit preservation . | COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS , 2026 , 728 . |
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Polysaccharides are widely used in food industry, and their lubrication properties strongly influence the sensorial properties of foods. In this study, we investigated the effects of concentration-dominated entanglement behavior and molecular weight on lubrication behavior of konjac glucomannan (KGM). The lubrication properties of KGM at overlap concentrations (C*) in different simulated food systems were investigated. We explore the effects of pH (4 and 9), temperature (4 and 40 degrees C), and ions (salt ions and citrate ions) on the lubrication behavior in detail. There are obvious differences in lubrication behavior of KGM at different entanglement states. The lubrication properties of mobile polysaccharide polymer chains are mainly achieved by adsorption on the contact surfaces. The formation of entanglement can effectively separate the contact surface, hence produce lubrication behavior. KGM with higher molecular weight has better lubrication performance in most cases. KGM with lower molecular weight is easier to be entrained into the contact surfaces of lubrication. Different environmental food systems greatly influence the lubrication performance of KGM, and the mechanism is investigated and relies on its rheology and adsorption.
Keyword ：
Adsorption Adsorption Lubrication Lubrication Polysaccharide Polysaccharide Rheology Rheology Tribology Tribology
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| GB/T 7714 | Lin, Huanglong , Tan, Pingping , Bu, Nitong et al. Lubrication behavior of konjac glucomannan macromolecular solution: Rheology, tribology, and adsorption [J]. | COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS , 2025 , 719 . |
| MLA | Lin, Huanglong et al. "Lubrication behavior of konjac glucomannan macromolecular solution: Rheology, tribology, and adsorption" . | COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS 719 (2025) . |
| APA | Lin, Huanglong , Tan, Pingping , Bu, Nitong , Zhong, Yuanbo , Zhang, Di , Tong, Cailing et al. Lubrication behavior of konjac glucomannan macromolecular solution: Rheology, tribology, and adsorption . | COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS , 2025 , 719 . |
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It is still a challenge to use a fast and efficient method for preserving fresh-cut fruits from browning. To address this problem, we developed konjac glucomannan (KGM) incorporated with elderberry anthocyanins (EA) to form film-forming solution (KEA) combined with polyvinylpyrrolidone (PVP) solution to produce KEA/PVP fiber films by microfluidic blow spinning (MBS). The introduction of PVP and EA improved the spinnability and function properties of KGM-based fiber film, respectively. The fiber diameter of KEA/PVP films was increased with the addition of KEA. The FT-IR and XRD results verified that hydrogen bonds formed among KGM, EA, and PVP, contributing to the enhanced thermal stability, water barrier (WCA: 65 degrees), and mechanical properties (TS: 2.73 MPa) of KEA/PVP films. The KEA/PVP films exhibited excellent antioxidant properties with DPPH and ABTS free radical scavenging rates of 74.69 % and 96.18 %, respectively. Besides, the antibacterial ability of KEA/PVP films against Escherichia coli and Staphylococcus aureus was also enhanced. The fresh-cut apple was effectively preserved that packaged in the KEA/PVP films and exhibited the best preservation effect compared with other groups. This work expanded the application of MBS and natural active compounds incorporated into KGM-based fiber film for fresh-cut apple preservation.
Keyword ：
Fresh-cut apple Fresh-cut apple Konjac glucomannan Konjac glucomannan Microfluidic blow spinning Microfluidic blow spinning Packaging film Packaging film Polyvinylpyrrolidone Polyvinylpyrrolidone
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| GB/T 7714 | Lin, Lihong , Chen, Xianrui , Hong, Wanxin et al. A rapid preparation strategy of konjac glucomannan-based fiber film incorporated with elderberry anthocyanins via microfluidic blow spinning for fresh-cut apple preservation [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 299 . |
| MLA | Lin, Lihong et al. "A rapid preparation strategy of konjac glucomannan-based fiber film incorporated with elderberry anthocyanins via microfluidic blow spinning for fresh-cut apple preservation" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 299 (2025) . |
| APA | Lin, Lihong , Chen, Xianrui , Hong, Wanxin , Zhang, Di , Wen, Xinyan , Bu, Nitong et al. A rapid preparation strategy of konjac glucomannan-based fiber film incorporated with elderberry anthocyanins via microfluidic blow spinning for fresh-cut apple preservation . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 299 . |
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Water-in-water (W/W) emulsions as innovative transport for hydrophilic functional ingredients inherently lack stability due to the ultralow interfacial tension and thick interfacial layer. In this work, we first proposed a simple strategy to construct stable dextran (DEX)-in-poly (ethylene glycol) (PEG) W/W emulsions by utilizing the unique phase preference of konjac glucomannan/tragacanth gum (KT) hydrogels formed based on the coolinginduced intermolecular hydrogen bonds. KT hydrogels were demonstrated to present selective partition to PEG phase and could form physically crosslinking network, thus significantly improving the rheological behavior and stability of DEX-in-PEG (D/P) emulsions with no flocculation after 31 d of storage at 25 degrees C. Meanwhile, the average droplet size of emulsions decreased from 15.37 to 8.48 mu m with TG concentration tuning from 0.2 % to 0.8 %. When encapsulating riboflavin (RIB) in D/P emulsions stabilized by KT-4 hydrogel, the storage and lighting stability of RIB were enhanced with retention rate of 60.94 % and 21.89 %, respectively. In addition, the release of RIB in the simulate gastrointestinal environment substantially reduced and the antioxidant activity of RIB was maximumly protected due to the unique pH-responsiveness of KT hydrogel network. This work provides a feasible strategy for designing stable W/W emulsions stabilized by natural polysaccharide hydrogels, and biocompatible carriers for hydrophilic functional ingredients.
Keyword ：
Carbohydrate Carbohydrate Delivery system Delivery system Emulsion Emulsion Selective partition Selective partition Stability Stability
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| GB/T 7714 | Bu, Nitong , Lin, Huanglong , Zhang, Di et al. Water-in-water emulsions stabilized by konjac glucomannan/tragacanth gum hydrogels for riboflavin delivery [J]. | JOURNAL OF FOOD ENGINEERING , 2025 , 387 . |
| MLA | Bu, Nitong et al. "Water-in-water emulsions stabilized by konjac glucomannan/tragacanth gum hydrogels for riboflavin delivery" . | JOURNAL OF FOOD ENGINEERING 387 (2025) . |
| APA | Bu, Nitong , Lin, Huanglong , Zhang, Di , Chen, Xianrui , Tan, Pingping , Zhong, Yuanbo et al. Water-in-water emulsions stabilized by konjac glucomannan/tragacanth gum hydrogels for riboflavin delivery . | JOURNAL OF FOOD ENGINEERING , 2025 , 387 . |
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Background: Modification of saliva film effectively enhances lubrication for both dry-mouth patients and healthy individuals. This process focuses on altering the salivary multilayer in mouth by adjusting mucin interactions to alleviate oral dryness. The structure and properties of mucins, polymers, and physiological factors - such as lubricity, papillae height, and tongue density - are all related to the success of these modifications. In this review, we present three methods (physical, chemical, and physiological) with distinct lubrication effects. Scope and approach: We discuss three modifications (electrostatic attraction, covalent grafting, and laser therapy) of the salivary multilayer that enhance lubrication at sliding interfaces in the oral cavity. This review provides insights into oral lubrication, addressing key questions: what lubrication is, why do we need oral lubrication, and how can we achieve optimal oral lubrication. Advanced techniques for elucidating interfacial adsorption and the applications of surface modifications are also emphasized. Key findings and conclusions: Modulating salivary multilayer is a promising approach to enhance lubrication and create a more comfortable eating experience. This strategy is vital for both food scientists and healthcare professionals, as it helps reduce oral friction and alleviate dry mouth symptoms. The interaction of mucins in salivary film is a key for effective modification. In this review, the effectiveness of chemical grafting outperforms electrostatic attraction on xerostomia, providing more durable lubrication. Low-level laser lightning is another therapy for salivary gland dysfunction. We aim to inspire innovative designs for artificial saliva and biomimetic devices through these modifications at oral bio-interfaces, ultimately improving salivary hypofunction and addressing mechanistic challenges in oral lubrication.
Keyword ：
Food-saliva interactions Food-saliva interactions Oral lubrication Oral lubrication Saliva Saliva Salivary multilayer Salivary multilayer Xerostomia Xerostomia
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| GB/T 7714 | Tan, Pingping , Lin, Huanglong , Zhong, Yuanbo et al. Modification of salivary multilayer for improved oral lubrication [J]. | TRENDS IN FOOD SCIENCE & TECHNOLOGY , 2025 , 155 . |
| MLA | Tan, Pingping et al. "Modification of salivary multilayer for improved oral lubrication" . | TRENDS IN FOOD SCIENCE & TECHNOLOGY 155 (2025) . |
| APA | Tan, Pingping , Lin, Huanglong , Zhong, Yuanbo , Chen, Jianshe , Mu, Ruojun . Modification of salivary multilayer for improved oral lubrication . | TRENDS IN FOOD SCIENCE & TECHNOLOGY , 2025 , 155 . |
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In this study, nanofiber films were prepared by electrospinning technology with polyvinyl alcohol (PVA) and konjac glucomannan (KGM) as raw materials. Tea polyphenols (TPs) were incorporated in the above matrix, which increased physicochemical (thermal and mechanical characteristics) and antibacterial properties of the nanofiber films. The release behavior of phenolic compounds from PVA/KGM-TPs nanofiber films was determined in different food simulants; antioxidant and antibacterial activity of the films were also evaluated. The results showed that the addition of KGM increased the physical and chemical properties of the films. The tensile strength (TS) and elongation at break (EB) increased from 5.40 +/- 0.33 to 10.62 +/- 0.34 and from 7.24 +/- 0.32 to 18.10 +/- 0.91, respectively. PVA/KGM-TPs nanofiber films performed controlled release of TPs, with final release of 49.17% in 3% acetic acid, 43.6% in 10% ethanol, and 59.42% in 95% ethanol. The nanofiber films showed good antioxidation properties, with the free radical scavenging rate increasing from 1.33% to 25.61%, and good antibacterial properties with inhibition zones against E. coli and S. aureus of 24.33 +/- 0.47 mm and 34.33 +/- 0.94 mm, respectively. In addition, the as-prepared films showed significant preservation performance for raw bananas at 25 degrees C.
Keyword ：
electrospinning electrospinning konjac glucomannan konjac glucomannan polyvinyl alcohol polyvinyl alcohol tea polyphenols tea polyphenols
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| GB/T 7714 | Huang, Liying , Liao, Ronglin , Bu, Nitong et al. Electrospun Konjac Glucomannan/Polyvinyl Alcohol Long Polymeric Filaments Incorporated with Tea Polyphenols for Food Preservations [J]. | FOODS , 2024 , 13 (2) . |
| MLA | Huang, Liying et al. "Electrospun Konjac Glucomannan/Polyvinyl Alcohol Long Polymeric Filaments Incorporated with Tea Polyphenols for Food Preservations" . | FOODS 13 . 2 (2024) . |
| APA | Huang, Liying , Liao, Ronglin , Bu, Nitong , Zhang, Di , Pang, Jie , Mu, Ruojun . Electrospun Konjac Glucomannan/Polyvinyl Alcohol Long Polymeric Filaments Incorporated with Tea Polyphenols for Food Preservations . | FOODS , 2024 , 13 (2) . |
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In recent years, the application of biopolymer-based nanofibers prepared via microfluidic blow spinning (MBS) for food packaging has continuously increased due to their advantages of biocompatibility, biodegradability, and safety. However, the poor spinnability, undesirable water barrier capacity, and loss of antibacterial and antioxidant properties of biopolymer-based nanofibers strictly restrict their real-world applications. In this work, carvacrol (CV) incorporated konjac glucomannan (KGM)/polylactic acid (PLA) nanofibrous films (KP-CV) were produced by MBS. The FTIR spectra and XRD analysis revealed the hydrogen bonding interactions among CV, PLA, and KGM, thus significantly improving the TS of KP-CV nanofibrous films from 0.23 to 1.27 MPa with increased content of CV from 0 % to 5 %. Besides, KP-CV nanofibrous films showed improved thermal stability, excellent hydrophobicity (WCA: 128.19 degrees , WVP: 1.02 g mm/m 2 h kPa), and sustained release of CV combined with good antioxidant activities (DPPH radical scavenging activity: 77.51 +/- 1.57 %), and antibacterial properties against S. aureus (inhibition zone: 26.33 mm) and E. coli (inhibition zone: 22.67 mm). Therefore, as prepared KPCV nanofibrous films can be potentially applied as packaging materials for the extended shelf life of cherry tomatoes.
Keyword ：
Carvacrol Carvacrol Konjac glucomannan Konjac glucomannan Microfluidic blow spinning Microfluidic blow spinning Packaging film Packaging film Polylactic acid Polylactic acid
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| GB/T 7714 | Zhou, Lizhen , Zhang, Di , Bu, Nitong et al. Robust construction of konjac glucomannan/polylactic acid nanofibrous films incorporated with carvacrol via microfluidic blow spinning for food packaging [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2024 , 266 . |
| MLA | Zhou, Lizhen et al. "Robust construction of konjac glucomannan/polylactic acid nanofibrous films incorporated with carvacrol via microfluidic blow spinning for food packaging" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 266 (2024) . |
| APA | Zhou, Lizhen , Zhang, Di , Bu, Nitong , Huang, Liying , Lin, Huanglong , Liu, Wei et al. Robust construction of konjac glucomannan/polylactic acid nanofibrous films incorporated with carvacrol via microfluidic blow spinning for food packaging . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2024 , 266 . |
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OMO教学模式代表线上线下融合，是采用新技术软件为平台的混合式教学。本文从食品化学类课程与“课程思政”创新融合建设思考，以线上平台为媒介，课前预习、课堂探讨、课后评价作为主线，中间贯彻专业能力培养、思想价值塑造，改变以往灌输式教学，提高学生学习主动积极性。研究旨在深入挖掘课程思政与OMO教学模式融合的创新途径，提升“课程思政”教育质量和学生专业素质。
Keyword ：
OMO教学模式 OMO教学模式 思政元素 思政元素 研究生教育 研究生教育 课程思政 课程思政 食品化学 食品化学
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| GB/T 7714 | 穆若郡 , 郭炯 , 谭萍萍 . 基于OMO模式的课程思政建设创新路径研究——以食品化学类课程为例 [J]. | 中国食品工业 , 2024 , 3 (01) : 135-137 . |
| MLA | 穆若郡 et al. "基于OMO模式的课程思政建设创新路径研究——以食品化学类课程为例" . | 中国食品工业 3 . 01 (2024) : 135-137 . |
| APA | 穆若郡 , 郭炯 , 谭萍萍 . 基于OMO模式的课程思政建设创新路径研究——以食品化学类课程为例 . | 中国食品工业 , 2024 , 3 (01) , 135-137 . |
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In this work, pullulan (PUL) nanofibrous films incorporated with water-in-oil emulsions (PE) were prepared by microfluidic blowing spinning (MBS). The microstructures of nanofibers were characterized by scanning electron microscopy (SEM), fourier transform infrared (FT-IR), and X-ray diffraction (XRD). With the addition of W/O emulsions, the thermal stability, mechanical, and water barrier properties of PUL nanofibers were improved. Increases in emulsion content significantly affected the antioxidant and antimicrobial properties of nanofibrous films. ABTS and DPPH free radical scavenging rates increased from 10.26 % and 8.57 % to 60.66 % and 57.54 %, respectively. The inhibition zone of PE nanofibers against E. coli and S. aureus increased from 11.00 to 20.00 and from 15.67 to 21.17 mm, respectively. In addition, we investigated the freshness effectiveness of PE nanofibrous films on fresh-cut apples. PE nanofibrous films significantly maintained the firmness, and reduced the weight loss and browning index of the fresh-cut apple, throughout the 4 days of storage. Thus, the PE nanofibrous films exhibited good potential to prolong the shelf life of fresh-cut fruit and promote the development of active food packaging.
Keyword ：
Fruit preservation Fruit preservation Microfluidic blowing spinning Microfluidic blowing spinning Pullulan Pullulan W/O emulsions W/O emulsions
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| GB/T 7714 | Huang, Liying , Zhang, Di , Bu, Nitong et al. Pullulan nanofibrous films incorporated with W/O emulsions via microfluidic solution blow spinning technology [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2024 , 263 . |
| MLA | Huang, Liying et al. "Pullulan nanofibrous films incorporated with W/O emulsions via microfluidic solution blow spinning technology" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 263 (2024) . |
| APA | Huang, Liying , Zhang, Di , Bu, Nitong , Zhong, Yuanbo , Tan, Pingping , Lin, Huanglong et al. Pullulan nanofibrous films incorporated with W/O emulsions via microfluidic solution blow spinning technology . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2024 , 263 . |
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It is still difficult for a single antibacterial modality to realize satisfactory management of bacterial breeding in food preservation. To solve this problem, we developed a photothermal-derived dual-mode synergistic bactericidal konjac glucomannan (KGM)/polycaprolactone (PCL) bilayer film incorporated with quercetin-loaded melanin-like nanoparticles (Q@MNPs). The results showed that the mechanical properties (TS: 29.8 MPa, EAB: 43.1 %), UV shielding properties, and water resistance (WCA: 124.1 degrees, degrees , WVP: 3.92 g mm/m2 2 day kPa) of KGM-Q@MNPs/PCL bilayer films were significantly improved. More importantly, KGM-Q@MNPs/PCL bilayer film presented outstanding photothermal inversion and controlled release behavior of Q triggered by near infrared (NIR) radiation, thus contributing to excellent dual-mode synergistic antibacterial properties against E. coli and S. aureus. . Meanwhile, the KGM-Q@MNPs/PCL bilayer film possessed good biocompatibility and low toxicity. As a proof-of-concept application, we further verified the significant value of film for the preservation of cherry tomatoes. Since KGM-Q@MNPs/PCL bilayer film showed excellent biodegradability, this work will aid the development of sustainable antibacterial food packaging materials.
Keyword ：
Dual-mode synergistic bactericidal Dual-mode synergistic bactericidal Konjac glucomannan Konjac glucomannan Microfluidic blow spinning Microfluidic blow spinning Nanoparticles Nanoparticles Packaging film Packaging film Polycaprolactone Polycaprolactone
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| GB/T 7714 | Zhang, Di , Bu, Nitong , Zhou, Lizhen et al. Quercetin-loaded melanin nanoparticle mediated konjac glucomannan/ polycaprolactone bilayer film with dual-mode synergistic bactericidal activity for food packaging [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2024 , 276 . |
| MLA | Zhang, Di et al. "Quercetin-loaded melanin nanoparticle mediated konjac glucomannan/ polycaprolactone bilayer film with dual-mode synergistic bactericidal activity for food packaging" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 276 (2024) . |
| APA | Zhang, Di , Bu, Nitong , Zhou, Lizhen , Lin, Lihong , Wen, Yifan , Chen, Xianrui et al. Quercetin-loaded melanin nanoparticle mediated konjac glucomannan/ polycaprolactone bilayer film with dual-mode synergistic bactericidal activity for food packaging . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2024 , 276 . |
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