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学者姓名：田玉庭
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Abstract ：
At present, most of the Mesona chinensis gels on the market were made from crude Mesona chinensis polysaccharide (MCP), but their gel performance was relatively inferior. To enhance the gel properties of MCP, MCP was isolated and purified into different components, which were then combined with cassava starch (CS) or cassava starch acetate (CSA) to form gel system, and their gel properties were evaluated. The findings revealed that (1) MCP was primarily comprised of two distinct components, designated as MCP-A and MCP-B; (2) The Mesona chinensis polysaccharide-cassava starch/cassava starch acetate gel system (MCP-CS/CSA) exhibited superior water-holding capacity, thermal stability and gelation properties; (3) MCP-B + CSA had the best rheological and gelation properties of all gel system; (4) Low-field nuclear magnetic resonance hydrogen spectrometry and scanning electron microscopy analysis showed that the structure of MCP-B + CSA was the most stable in the gel system. Overall, the addition of CS and CSA enhanced the gel properties of MCP. MCP-CSA had a more stable gel structure than MCP-CS. MCP-B played a major role.
Keyword ：
Cassava starch Cassava starch Cassava starch acetate Cassava starch acetate Gel characterization Gel characterization Isolation and purification Isolation and purification Mesona chinensis polysaccharide Mesona chinensis polysaccharide
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| GB/T 7714 | Zhao, Can , Wu, Fuhan , Zhao, Yingting et al. Investigation on the gel characteristics of various Mesona chinensis polysaccharides based on polysaccharide-starch gel system [J]. | FOOD HYDROCOLLOIDS , 2026 , 170 . |
| MLA | Zhao, Can et al. "Investigation on the gel characteristics of various Mesona chinensis polysaccharides based on polysaccharide-starch gel system" . | FOOD HYDROCOLLOIDS 170 (2026) . |
| APA | Zhao, Can , Wu, Fuhan , Zhao, Yingting , Chen, Xinliang , Wang, Zhiao , Ma, Liangfeng et al. Investigation on the gel characteristics of various Mesona chinensis polysaccharides based on polysaccharide-starch gel system . | FOOD HYDROCOLLOIDS , 2026 , 170 . |
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Highland barley is one of the important cereal crops in China. Considering the unique structural characteristics of its amylopectin, pullulanase debranching coupled with gradient centrifugation technology (3000-10000 rpm) was employed to achieve the regulation of product chain length distribution. Through multi-scale characterization methods, chain length distribution, molecular weight distribution and degree of branching of the precipitate phase and supernatant liquid under different centrifugation conditions were analyzed. The experiment found that the centrifugal force field can achieve the separation of short-chain components and long-branched aggregates through nonlinear regulation. The debranched precipitate product (DSBP6500r) obtained under medium centrifugal speed (6500 rpm) conditions had the optimal chain length distribution characteristics. The proportion of long-chain components (DP >= 37) reached 38.88 %, significantly higher than that under low-speed (3000 rpm, 33.45 %) and high-speed (10000 rpm, 33.11 %) conditions, and the medium and short-chain components were relatively less. This study clarified the correlation between the structural parameters (chain length distribution, degree of branching) of the debranched product and the centrifugal separation parameters, providing a theoretical reference for the development of efficient and controllable starch fractionation technology.
Keyword ：
Centrifugal separation Centrifugal separation Chain length distribution Chain length distribution Long amylopectin Long amylopectin Pullulanase enzymatic hydrolysis Pullulanase enzymatic hydrolysis
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| GB/T 7714 | Chen, Xinyi , Zhao, Can , Liu, Yang et al. A centrifugal speed-based method for controlling debranched products of highland barley amylopectin distribution and isolating long-branched chains [J]. | FOOD HYDROCOLLOIDS , 2026 , 172 . |
| MLA | Chen, Xinyi et al. "A centrifugal speed-based method for controlling debranched products of highland barley amylopectin distribution and isolating long-branched chains" . | FOOD HYDROCOLLOIDS 172 (2026) . |
| APA | Chen, Xinyi , Zhao, Can , Liu, Yang , Fu, Liping , Zhang, Wenhui , Xiang, Qisen et al. A centrifugal speed-based method for controlling debranched products of highland barley amylopectin distribution and isolating long-branched chains . | FOOD HYDROCOLLOIDS , 2026 , 172 . |
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In this study, the isolation and purification of melanin pigment from Mesona chinensis (MCM) were conducted, and the structural characterization and stability evaluation of MCM were performed. The results indicate that MCM is consistent with the spectral features of catechins and polyphenols, identified the stretching vibrations of functional groups such as O-H, C-H, C=O, and C-O.. It is inferred that the structure of MCM is consistent with that of theophylline and it is mainly composed of phenolic acids, terpenoids, and organic acids. Stability evaluations indicate that MCM exhibits stability under white light, ultraviolet (UV) light, neutral, and alkaline environments, and it shows low sensitivity to reducing agents.
Keyword ：
Characterization Characterization Isolation Isolation Mesona chinensis Mesona chinensis Purification Purification Stability Stability
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| GB/T 7714 | Huang, Yuhua , Zhu, Hongzhang , Cheng, Yuxin et al. Isolation, purification, characterization and stability analysis of melanin pigment from Mesona chinensis [J]. | FOOD CHEMISTRY , 2025 , 463 . |
| MLA | Huang, Yuhua et al. "Isolation, purification, characterization and stability analysis of melanin pigment from Mesona chinensis" . | FOOD CHEMISTRY 463 (2025) . |
| APA | Huang, Yuhua , Zhu, Hongzhang , Cheng, Yuxin , Zhao, Can , Xu, Ye , Wang, Zhiao et al. Isolation, purification, characterization and stability analysis of melanin pigment from Mesona chinensis . | FOOD CHEMISTRY , 2025 , 463 . |
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In this study, ultrasonic technology was combined with microwave vacuum drying technology to explore the impacts of different coupling methods (ultrasonic pretreatment and ultrasonic coupled drying) on the structural characterisation and physicochemical properties of shiitake mushroom (Lentinus edodes) polysaccharides at different ultrasonic powers (0, 120 and 280 W), and compared with hot air drying (HAD). The results demonstrated that the monosaccharide composition of Lentinus edodes polysaccharides (LEPs) remained largely unaltered after treatment with various drying methods, although significant disparities in molar content were observed. Air ultrasound combined with microwave vacuum drying (USMVD) at 280 W ultrasound power resulted in LEPs with higher contents of total sugars (8.12 +/- 0.13 g/100 g), reducing sugars (10.32 +/- 0.3 mg/g) and uric acid (2.23 %) compared to those obtained from the HAD treatment. Furthermore, the combination of US280MVD drying treatment of LEPs exhibited a reduction in molecular weight and an enhancement in shear- thinning ability. The results of the study indicate that USMVD is a promising drying treatment technology.
Keyword ：
Microwave vacuum drying Microwave vacuum drying Physicochemical properties Physicochemical properties Polysaccharide Polysaccharide Rheology Rheology Shiitake mushrooms Shiitake mushrooms Ultrasonic Ultrasonic
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| GB/T 7714 | Lei, Yanping , Xu, Ye , Meng, Peng et al. Impact of combined ultrasonic and microwave vacuum drying on physicochemical properties and structural characteristics of polysaccharides from shiitake mushrooms (Lentinus edodes) [J]. | ULTRASONICS SONOCHEMISTRY , 2025 , 115 . |
| MLA | Lei, Yanping et al. "Impact of combined ultrasonic and microwave vacuum drying on physicochemical properties and structural characteristics of polysaccharides from shiitake mushrooms (Lentinus edodes)" . | ULTRASONICS SONOCHEMISTRY 115 (2025) . |
| APA | Lei, Yanping , Xu, Ye , Meng, Peng , Tu, Dongkun , Zhao, Yingting , Fu, Liping et al. Impact of combined ultrasonic and microwave vacuum drying on physicochemical properties and structural characteristics of polysaccharides from shiitake mushrooms (Lentinus edodes) . | ULTRASONICS SONOCHEMISTRY , 2025 , 115 . |
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This study investigated the effects of different concentrations of egg white protein (EWP) on the formation and properties of MP-EWP composite gels, systematically analyzing their structural changes, molecular interactions and gel network. Fourier transform infrared spectroscopy and intrinsic fluorescence spectroscopy revealed that moderate EWP addition (1.5 %) facilitated the unfolding of MP molecules, inducing conformational changes that exposed hydrophobic groups and sulfhydryl sites. The intermolecular force analysis showed that EWP addition primarily enhanced the hydrophobic interactions and disulfide bond formation, stabilizing the gel threedimensional matrix. The composite gels formed at 1.5 % EWP exhibited peak storage modulus (G '), reflecting the optimal gel elasticity and structural integrity. Additionally, the composite gel achieved a water-holding capacity of 89.14 % and a gel strength of 4.9 N x mm, along with a dense and homogeneous gel network with reduced pore size. However, excessive EWP (>1.5 %) led to large aggregates accompanied with enhanced phase separation and disrupted gel uniformity, as evidenced by the increase in free water content observed through low-field nuclear magnetic resonance. These findings offer valuable insights into the role of EWP in modulating MP-EWP gel formation and properties, providing practical guidance for developing high-quality eelbased gel products.
Keyword ：
Composite gels Composite gels Gelation properties Gelation properties Myofibrillar protein Myofibrillar protein
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| GB/T 7714 | Huang, Junchao , Li, Zhiyu , Liu, Yang et al. Enhancing the gelation properties by synergistic interplay between eel myofibrillar protein and egg white protein [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 306 . |
| MLA | Huang, Junchao et al. "Enhancing the gelation properties by synergistic interplay between eel myofibrillar protein and egg white protein" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 306 (2025) . |
| APA | Huang, Junchao , Li, Zhiyu , Liu, Yang , Tang, Ziyu , Feng, Jingzhao , Wu, Yijing et al. Enhancing the gelation properties by synergistic interplay between eel myofibrillar protein and egg white protein . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 306 . |
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The effects of inorganic salt ions (Na/K/Mg/Ca/Cu) on the long-term retrogradation characteristics of lotus seed starch (LS) under microwave treatment were investigated in this study. Compared to native starch, the dielectric properties of LS with the addition of inorganic salt ions for microwave treatment (LS-MW-Na/K/Mg/Ca/Cu) were significantly improved, indicating that their microwave energy conversion ability were significantly improved. LS-MW-Mg/Ca/Cu reduced signal intensity and the number of free radicals compared to LS-MW-Na/K. LS-MWNa/K decreased rapidly the mobility of free water, destroyed the hydrogen bonding between starch-starch and starch-water molecules, inhibiting starch retrogradation. Moreover, LS-MW-Mg/Ca enhanced the quantity of immobile water and exhibited the opposite effects in terms of the hydrogen bonding. There is an inflection point in the effect of LS-MW-Cu on starch retrogradation under microwave treatment. These results greatly enhance our understanding of the regulatory role of inorganic salt ions in the starch retrogradation under microwave processing and promote the design of starchy products with customized retrogradation properties.
Keyword ：
Inorganic salt ions Inorganic salt ions Lotus seed starch Lotus seed starch Microwave irradiation Microwave irradiation Retrogradation properties Retrogradation properties Structural properties Structural properties
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| GB/T 7714 | Zhao, Yingting , Lu, Zhiyang , Liu, Yang et al. Effects of inorganic salt ions on long-term retrogradation characteristics of lotus seed starch under microwave treatment [J]. | FOOD HYDROCOLLOIDS , 2025 , 166 . |
| MLA | Zhao, Yingting et al. "Effects of inorganic salt ions on long-term retrogradation characteristics of lotus seed starch under microwave treatment" . | FOOD HYDROCOLLOIDS 166 (2025) . |
| APA | Zhao, Yingting , Lu, Zhiyang , Liu, Yang , Lei, Yanping , Tian, Yuting . Effects of inorganic salt ions on long-term retrogradation characteristics of lotus seed starch under microwave treatment . | FOOD HYDROCOLLOIDS , 2025 , 166 . |
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Functional packaging that combines physical durability with bioactivity is vital for long-term food quality maintenance. This study presents the first attempt to develop a functional nanofiber film by utilizing the selfassembly potential and hydrophobic amino acid content of myofibrillar protein (MP) to enhance the encapsulation and release behavior of curcumin (CUR) for food preservation applications. On this basis, a water-based electrospun nanofibrous film comprising polyvinyl alcohol (PVA), MP, and CUR was fabricated for use in active food packaging, where the effects of varying MP incorporation levels (0-40 %) on the structural characteristics, functional properties, CUR encapsulation efficiency and release behavior of PVA-based films were systematically investigated. The incorporation of 20 % MP (8PVA-2MP) significantly improved functional performances, increasing tensile strength from 4.4 MPa to 18.5 MPa and enhancing hydrophobicity, with the water contact angle rising from 57.4 degrees to 71.0 degrees. Moreover, 8PVA-2MP-CUR film (80 % PVA + 20 % MP with the CUR addition) exhibited the highest CUR encapsulation efficiency (79.73 +/- 1.23 %) along with the strongest antioxidant and antibacterial activities. Notably, CUR release from the 8PVA-2MP-CUR film followed Fickian diffusion kinetics with a sustained release profile, which effectively prolonged the storage life of fresh strawberries, as evidenced by reduced weight loss, delayed visible spoilage, and better firmness retention in strawberries after 8 days. Furthermore, biodegradability tests confirmed that MP-containing films exhibited desirable environmental degradability. Overall, PVA coupled with suitable MP content was capable of self-assembling into a high-performance packaging film with excellent functional properties highlighting its potential as a sustainable and intelligent packaging material.
Keyword ：
Active food packaging Active food packaging Controlled release Controlled release Curcumin Curcumin Electrospinning Electrospinning Myofibrillar protein Myofibrillar protein
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| GB/T 7714 | Huang, Junchao , Li, Zhiyu , Zhan, Zijia et al. Curcumin-loaded electrospun nanofiber film based on polyvinyl alcohol and myofibrillar protein for active packaging of strawberry [J]. | FOOD PACKAGING AND SHELF LIFE , 2025 , 52 . |
| MLA | Huang, Junchao et al. "Curcumin-loaded electrospun nanofiber film based on polyvinyl alcohol and myofibrillar protein for active packaging of strawberry" . | FOOD PACKAGING AND SHELF LIFE 52 (2025) . |
| APA | Huang, Junchao , Li, Zhiyu , Zhan, Zijia , Feng, Jingzhao , Zheng, Zhijie , Wu, Yijing et al. Curcumin-loaded electrospun nanofiber film based on polyvinyl alcohol and myofibrillar protein for active packaging of strawberry . | FOOD PACKAGING AND SHELF LIFE , 2025 , 52 . |
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Highland barley (HB), as a characteristic functional grain in the Qinghai-Tibet Plateau, has limited processing properties due to its imbalanced proportion of gliadin and glutelin. In this study, high moisture extrusion technology was employed to investigate how variations in temperature (100, 110, 120 degrees C) and moisture content (40, 50, 60 %) affect the multi-scale structural, physicochemical properties and starch digestibility of HB flour (HBF). Results showed that HBF extruded at 60 %-100 degrees C had the highest gelatinization degree (98.86 %). Structural analysis revealed that extrusion significantly disrupted the crystal structure (relative crystallinity decreased from 24.53 % to 9.12 %). Meanwhile, extruded HBF exhibited higher water absorption index (6.28-8.08 g/g) and improved rheological properties, along with lower setback viscosity (299.33-1022.33 mPa center dot s) and melting enthalpy (0.03-0.18 J/g). Furthermore, extrusion at 40 %-120 degrees C yielded the highest resistant starch content (36.59 %) and lowest starch digestibility (73.39 %). These results provide insights into improving the quality of HB-based foods through extrusion processing.
Keyword ：
Extrusion Extrusion Highland barley Highland barley In-vitro digestibility In-vitro digestibility Physicochemical properties Physicochemical properties Starch molecular structure Starch molecular structure
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| GB/T 7714 | Fu, Liping , Zhao, Yingting , Zhao, Can et al. Effects of high-moisture extrusion technology on structural properties, physicochemical properties and in-vitro starch digestibility of highland barley (Zangqing 3000) flour [J]. | FOOD CHEMISTRY , 2025 , 496 . |
| MLA | Fu, Liping et al. "Effects of high-moisture extrusion technology on structural properties, physicochemical properties and in-vitro starch digestibility of highland barley (Zangqing 3000) flour" . | FOOD CHEMISTRY 496 (2025) . |
| APA | Fu, Liping , Zhao, Yingting , Zhao, Can , Liu, Yang , Zheng, Yixin , Yan, Yingying et al. Effects of high-moisture extrusion technology on structural properties, physicochemical properties and in-vitro starch digestibility of highland barley (Zangqing 3000) flour . | FOOD CHEMISTRY , 2025 , 496 . |
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Electric roasting is replacing charcoal roasting due to better temperature and smoke control. However, the mechanism on flavor development of electric roasted Tibetan pork remains unclear. This study examined the effects of different electric roasting processes with identical roasted endpoints (150 degrees C/35 min, 200 degrees C/20 min, 250 degrees C/12 min) on chemical reactions and fluorescent AGEs levels in Tibetan pork. The overall flavor and flavor formation pathways were analyzed using E-nose, E-tongue, GC-MS, and LC-MS. High temperature reduced fatty acid (-34.29%) and amino acid (-45.12%) contents and enhanced flavor compounds. Malondialdehyde and glyoxal accelerated Strecker degradation and glycosylation of amino acids under high-temperature short-duration, increasing Strecker aldehydes, pyrazines, and fluorescent AGEs. Shorter roasting times reduced furanone production. This study examined the effects of electric roasting processes on the formation of volatile flavor compounds and harmful products in Tibetan pork from temperature and time, providing insights into optimizing flavor and safety in electric roasted meat.
Keyword ：
Dicarbonyl compound Dicarbonyl compound Electric roasting Electric roasting Flavor components Flavor components Oxidation level Oxidation level Pork meat Pork meat
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| GB/T 7714 | Wang, Qia , Cheng, Lujie , Wu, Yingmei et al. Effect of the roasting process on the flavor formation of Tibetan pork: Matrices oxidation dependence on temperature or time [J]. | FOOD CHEMISTRY , 2025 , 489 . |
| MLA | Wang, Qia et al. "Effect of the roasting process on the flavor formation of Tibetan pork: Matrices oxidation dependence on temperature or time" . | FOOD CHEMISTRY 489 (2025) . |
| APA | Wang, Qia , Cheng, Lujie , Wu, Yingmei , Wu, Yingqun , Xiang, Qisen , Li, Xiefei et al. Effect of the roasting process on the flavor formation of Tibetan pork: Matrices oxidation dependence on temperature or time . | FOOD CHEMISTRY , 2025 , 489 . |
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Highland barley (HB) is a plateau endemic crop with strong cold tolerance, drought tolerance and short growth period, but it is difficult to get out of Tibet due to its flour's lack of gluten protein, weak gelatinization and poor sensory quality. In this paper, traditional stir-frying, steam blasting, microwave and far-infrared baking were used to modify HB seeds. The treated HB (with 50 % gelatinization degree as the processing endpoint) and untreated control were milled into flour, and their physicochemical properties along with structural characteristics were comparatively analyzed. The results showed that the gelatinization and rheological properties of HB were improved by the four treatments, and the binding state of starch and non-starch components was significantly changed. Compared with the untreated HB, the protein content of steam blasting HB increased by 10.43 %. The pyrazine volatile compounds in HB treated by stir-frying, microwave and far-infrared baking increased by 5, 1 and 9, respectively, and the content also increased significantly, which improved the flavor of HB products. Among them, the content of pyrazines in far-infrared baking was the largest, which was inversely proportional to the protein content. This study provides a theoretical basis for the development and intensive processing of HB.
Keyword ：
Heat treatment Heat treatment Highland barley Highland barley Physicochemical properties Physicochemical properties Structural properties Structural properties
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| GB/T 7714 | Liu, Yang , Fu, Liping , Xiao, Hanbing et al. Effects of different pretreatment methods on starch,non-starch components and production quality of Longzi black highland barley flour under the same gelatinization degree [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 319 . |
| MLA | Liu, Yang et al. "Effects of different pretreatment methods on starch,non-starch components and production quality of Longzi black highland barley flour under the same gelatinization degree" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 319 (2025) . |
| APA | Liu, Yang , Fu, Liping , Xiao, Hanbing , Zhao, Can , Zhang, Wenhui , Tian, Yuting et al. Effects of different pretreatment methods on starch,non-starch components and production quality of Longzi black highland barley flour under the same gelatinization degree . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 319 . |
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