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学者姓名：郭泽镔
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Abstract ：
Agar obtained by traditional extraction and processing methods has limitations in its gel properties. This study used steam explosion (SE) technology to modify genus Gracilaria agar for the preparation of high-quality agar. The SE modification conditions were optimized by response surface methodology, and the gel strength of Gracilaria tenuistipitata (G.t) agar and Gracilaria lemaneiformis (G.l) agar were enhanced by 26.52% and 31.56%, respectively. The gel network structure of the agar became more compact and porous due to SE. Although SE did not change the crystal type of the agar, it decreased the crystallinity, which is crucial for its thermal decomposition properties. SE induced structural changes led to an improved physicochemical property. SE increased the 3,6-AG content and decreased the sulfate content of the agar, which significantly improved the gel strength. The whiteness and transparency of the agar were improved, which facilitated in its observation of colonies when used as a culture medium. These results revealed the potential applicability of SE modification to enhance the quality of agar.
Keyword ：
Gracilaria agar Gracilaria agar Physicochemical properties Physicochemical properties Quality improvement Quality improvement Steam explosion Steam explosion Structural properties Structural properties
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| GB/T 7714 | Wang, Changrong , Lin, Mengfan , Yang, Qingyu et al. Beyond tradition: Improvement of structural and physicochemical properties of genus Gracilaria agar by steam explosion technology [J]. | FOOD HYDROCOLLOIDS , 2025 , 165 . |
| MLA | Wang, Changrong et al. "Beyond tradition: Improvement of structural and physicochemical properties of genus Gracilaria agar by steam explosion technology" . | FOOD HYDROCOLLOIDS 165 (2025) . |
| APA | Wang, Changrong , Lin, Mengfan , Yang, Qingyu , Tang, Yue , Guo, Zebin . Beyond tradition: Improvement of structural and physicochemical properties of genus Gracilaria agar by steam explosion technology . | FOOD HYDROCOLLOIDS , 2025 , 165 . |
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Linolenic acid (ALA) can promote the production of intestinal short-chain fatty acids and the growth of beneficial bacteria. However, its polyunsaturated nature makes it prone to oxidation. To address this, lotus seed starch (LS) was used as a carrier to form LS-ALA complexes via dynamic high-pressure microfluidization (DHPM) at 180 MPa. The resulting complex exhibited high crystallinity and thermal stability, with 14.84 +/- 0.16 % ALA content. This complexation reduced starch's short-range order and increased its solubility at room temperature, with 17.42 +/- 0.49 % being resistant starch. Importantly, during in vitro digestion, the complex's crystal form remained unchanged, the ALA content in the remaining complex increased, and the carboxyl peak of the fatty acid was more obvious after digestion, indicating that ALA was protected during this process. These findings reveal the interaction mechanisms between ALA and starch, establish a basis for efficient LS-ALA complex preparation, and support further interaction studies.
Keyword ：
& Acy;-Linolenic acid & Acy;-Linolenic acid High pressure microfluidization High pressure microfluidization In vitro biomimetic digestion In vitro biomimetic digestion Lotus seed starch Lotus seed starch Multi-scale structure Multi-scale structure Starch-lipid complex Starch-lipid complex
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| GB/T 7714 | Liu, Lu , Lin, Qi , Zhang, Yixiang et al. Formation and structural dynamics of Lotus seed starch-linolenic acid complexes under high pressure microfluidization and their evolution during simulated gastrointestinal digestion [J]. | FOOD CHEMISTRY , 2025 , 484 . |
| MLA | Liu, Lu et al. "Formation and structural dynamics of Lotus seed starch-linolenic acid complexes under high pressure microfluidization and their evolution during simulated gastrointestinal digestion" . | FOOD CHEMISTRY 484 (2025) . |
| APA | Liu, Lu , Lin, Qi , Zhang, Yixiang , Wang, Xiaoying , Zheng, Baodong , Guo, Zebin . Formation and structural dynamics of Lotus seed starch-linolenic acid complexes under high pressure microfluidization and their evolution during simulated gastrointestinal digestion . | FOOD CHEMISTRY , 2025 , 484 . |
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The effects of inulins (16 % w/w) with varying degrees of polymerization (DP) on the multi-scale structure and properties of wheat starch subjected to multiple freeze-thaw (FT) cycles were investigated. All three inulins mitigated mechanical damage to the starch granules caused by repeated FT cycles. The swelling and retrogradation of freeze-thaw treated starch (FTS) were effectively inhibited, whereas the shear resistance and degree of structural recovery (DSR) of the starch paste were enhanced. Specifically, inulins with moderate or low DP primarily competed with wheat starch for water via hydrogen bonding. High-degree polymerization inulin (HPI) exhibited the greatest retrogradation inhibition effect by forming a network structure to weaken the inter-double helices hydrogen bond and inhibit the formation of crystalline regions. These findings provide a theoretical basis for enhancing the application of inulin in frozen wheat starch-based food.
Keyword ：
Freeze-thaw cycles Freeze-thaw cycles Inulin Inulin Wheat starch Wheat starch
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| GB/T 7714 | Zhong, Meifang , Ni, Chenhui , Gong, Naixia et al. The enhancement of freeze-thaw stability for wheat starch: A comparative study of inulin with different degrees of polymerization [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 330 . |
| MLA | Zhong, Meifang et al. "The enhancement of freeze-thaw stability for wheat starch: A comparative study of inulin with different degrees of polymerization" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 330 (2025) . |
| APA | Zhong, Meifang , Ni, Chenhui , Gong, Naixia , Wu, Xiantong , Wu, Yixuan , Du, Mingchun et al. The enhancement of freeze-thaw stability for wheat starch: A comparative study of inulin with different degrees of polymerization . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 330 . |
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This study explored the effects of enzymatic debranching (ED, 0-12 h) and high hydrostatic pressure (HHP, 300-600 MPa) on the multi-scale structure and in vitro digestibility of lotus seed starch (LS)-conjugated linoleic acid (CLA) microcapsules. XRD revealed diffraction peaks at 7 degrees, 12 degrees, and 20 degrees, characteristic of V-type crystalline complexes formed between amylose and CLA. NMR showed a resonance at 103.5 ppm, while FTIR indicated masking of CLA double bonds, confirming successful complexation. Microcapsules treated at 300 MPa for 6 h exhibited the highest microcrystalline proportion (31.2%). In vitro digestion showed that the 6 h + 300 MPa group retained 25.5% resistant starch, significantly higher than the 0 h + 300 MPa group (9.6%). SEM revealed spherical resistant starch clusters, contributing to the delayed release of CLA. These findings demonstrated the potential of ED and HHP to produce stable, targeted starch-based microcapsules for heat-sensitive bioactives, offering a sustainable alternative to conventional thermal processing.
Keyword ：
Enzymatic debranching Enzymatic debranching High hydrostatic pressure High hydrostatic pressure In vitro digestion In vitro digestion Starch microcapsules Starch microcapsules Structural characteristics Structural characteristics
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| GB/T 7714 | Wang, Bailong , Jia, Ru , Chen, Wenjing et al. Synergistic effects of enzymatic debranching and high hydrostatic pressure on the structural and digestive properties of-conjugated linoleic acid microcapsules [J]. | FOOD CHEMISTRY-X , 2025 , 31 . |
| MLA | Wang, Bailong et al. "Synergistic effects of enzymatic debranching and high hydrostatic pressure on the structural and digestive properties of-conjugated linoleic acid microcapsules" . | FOOD CHEMISTRY-X 31 (2025) . |
| APA | Wang, Bailong , Jia, Ru , Chen, Wenjing , Guo, Zebin . Synergistic effects of enzymatic debranching and high hydrostatic pressure on the structural and digestive properties of-conjugated linoleic acid microcapsules . | FOOD CHEMISTRY-X , 2025 , 31 . |
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The interaction between starch and proteins is a common phenomenon in food processing, which considerably influences food quality. This study investigated the effect of different pressure levels (0.1-600 MPa, 10 min) and holding times (400 MPa, 10-60 min) under high hydrostatic pressure treatment parameters on structures and physicochemical properties of lotus seed starch-protein (LS-LP) blends. Subsequent examination by Fourier transforms infrared spectroscopy and UV-visible absorption spectra revealed stronger interaction between LS and LP with a change in the hydrogen bond content. Scanning Electron Microscope results showed that LS and LP existed in a blended form. X-ray diffraction revealed that the crystallinity decreased with an increase in treatment intensity of LS-LP blends. The improved water absorption capacity of LS-LP blends (<400 MPa) enhanced viscosity, swelling, and solubility power. This study presents a novel practical method of preparing LS-LP blends and provides insights into physicochemical properties to facilitate processing of LS-based food.
Keyword ：
Blends Blends High hydrostatic pressure High hydrostatic pressure Lotus seed Lotus seed Physicochemical properties Physicochemical properties Seed starch and protein Seed starch and protein Structure Structure
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| GB/T 7714 | Liu, Sidi , Jia, Ru , Chen, Wenjing et al. Variations in structural and physicochemical properties of lotus seed starch-protein blends under various HHP treatment conditions [J]. | FOOD CHEMISTRY-X , 2025 , 26 . |
| MLA | Liu, Sidi et al. "Variations in structural and physicochemical properties of lotus seed starch-protein blends under various HHP treatment conditions" . | FOOD CHEMISTRY-X 26 (2025) . |
| APA | Liu, Sidi , Jia, Ru , Chen, Wenjing , Chen, Wenyu , Zheng, Baodong , Guo, Zebin . Variations in structural and physicochemical properties of lotus seed starch-protein blends under various HHP treatment conditions . | FOOD CHEMISTRY-X , 2025 , 26 . |
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The cooking process exerts a notable influence on the flavor characteristics of fish. E-nose, GC-MS, and GC-IMS technologies were utilized to investigate how three thermal processing methods (steaming, frying, and roasting) alter the volatile odors of paddy field carp (PFC). GC-MS and GC-IMS analyses indicated that the volatile compound compositions of steaming and raw samples were relatively similar. Unique compounds such as hexanal, nonanal, and 2, 3-octanedione endowed paddy field carp with grassy, fatty, and fishy odors. Roasting significantly increased both the variety and content of volatile compounds. The content of pyrazines increased significantly after frying. E-tongue showed a substantial increase in umami taste after cooking, with roasting having the highest equivalent umami concentration at 29.95 mg/100 g. Sensory evaluations revealed that frying scored the highest overall (78.08) and was most favored. This study offered insights for further processing, flavor enhancement, and quality improvement of PFC.
Keyword ：
Flavor profile Flavor profile Paddy field carp Paddy field carp Taste Taste Thermal cooking process Thermal cooking process Volatile compounds Volatile compounds
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| GB/T 7714 | Fu, Chenying , Weng, Jingying , Luo, Fujing et al. Elucidating cooking-driven flavor dynamics of paddy field carp (Cyprinus carpio) using a combination of E-nose, E-tongue, GC-MS and GC-IMS [J]. | FOOD CHEMISTRY , 2025 , 494 . |
| MLA | Fu, Chenying et al. "Elucidating cooking-driven flavor dynamics of paddy field carp (Cyprinus carpio) using a combination of E-nose, E-tongue, GC-MS and GC-IMS" . | FOOD CHEMISTRY 494 (2025) . |
| APA | Fu, Chenying , Weng, Jingying , Luo, Fujing , Liao, Mengxiang , Xue, Lingzhan , Guo, Zebin . Elucidating cooking-driven flavor dynamics of paddy field carp (Cyprinus carpio) using a combination of E-nose, E-tongue, GC-MS and GC-IMS . | FOOD CHEMISTRY , 2025 , 494 . |
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Polyphenols are known to interact with starch to form the V-type inclusion complex or the noninclusive complex. It is hypothesized that the addition of polyphenols could improve the properties of Chinese yam (Dioscorea opposita Thunb.) starch, and the properties of the complexes could be regulated by controlling the additive amount of polyphenols. To test this hypothesis, the effect of varying ferulic acid (FA) concentrations (3%, 9%, and 15%) on the structural characterization and physicochemical properties of Chinese yam starch (CYS) was investigated. X-ray diffraction analysis showed that CYS complexes with FA generated characteristic peaks comparable to those of native CYS, but FA caused the crystal morphology of CYS to change from a B-type to V-type. During the gelatinization process, FA increased the solubility, water-holding capacity, and hardness of CYS complexes, which was possibly attributed to the CYS molecules reaggregating and the formation of ordered crystals. The transmittance of CYS complexes decreased from 12.21% to 7.46% when the FA concentration increased from 3% to 15%. In addition, FA increased the viscosity and elasticity of the CYS system but decreased retrogradation. Thus, FA improved the structure and properties of CYS complexes, which can provide new directions and ideas for the development of CYS-based food.Practical ApplicationThis study showed that adding FA can affect the characterization and physicochemical properties of CYS. We expect that CYS-FA complexes can be used for health and medicine products thanks to unique nutritional values.
Keyword ：
Chinese yam starch Chinese yam starch ferulic acid ferulic acid rheological properties rheological properties structural characterization structural characterization
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| GB/T 7714 | Tan, Shuqiong , Chen, Huiqing , Huang, Yating et al. Chinese yam (Dioscorea opposita Thunb.) starch-ferulic acid complexes: Preparation, characterization, and physicochemical properties [J]. | JOURNAL OF FOOD SCIENCE , 2025 , 90 (1) . |
| MLA | Tan, Shuqiong et al. "Chinese yam (Dioscorea opposita Thunb.) starch-ferulic acid complexes: Preparation, characterization, and physicochemical properties" . | JOURNAL OF FOOD SCIENCE 90 . 1 (2025) . |
| APA | Tan, Shuqiong , Chen, Huiqing , Huang, Yating , Liu, Suqi , Zheng, Ziyan , Guo, Zebin et al. Chinese yam (Dioscorea opposita Thunb.) starch-ferulic acid complexes: Preparation, characterization, and physicochemical properties . | JOURNAL OF FOOD SCIENCE , 2025 , 90 (1) . |
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This study was to investigate the fundamental composition and structure, hypoglycemic activity and fermentation characteristics of Porphyra haitanensis glycoprotein (PG) following in vitro simulate gastrointestinal digestion. After in vitro digestion, PG was degraded into peptides, amino acids, and reducing sugars, and the digested PG structure evolved into functional aggregates that were more favorable for regulating intestinal flora. Such aggregated structure might inhibit the accessibility of digestive enzymes and significantly enhanced its hypoglycemic activity. Compared with undigested PG, the inhibition rate of digested PG on alpha-amylase and alpha-glucosidase was increased by 4.70 % and 7.69 %, respectively (P < 0.05). Furthermore, digested PG enhanced the abundances of Lactobacillus and Bifidobacterium, etc., which was positive related with the increased secretion of butyric acid, thereby playing a role in regulating intestinal homeostasis and blood glucose homeostasis in the host. Our findings can offer novel perspectives on the regulation of the intestinal flora by glycoproteins during gastrointestinal digestion.
Keyword ：
Fermentation characteristics Fermentation characteristics Hypoglycemic activity Hypoglycemic activity In vitro digestion In vitro digestion Porphyra haitanensis glycoprotein Porphyra haitanensis glycoprotein Structural evolution Structural evolution
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| GB/T 7714 | Ou, Yujia , Xie, Wen , Wang, Haoyu et al. In vitro digestion of glycoproteins from Porphyra haitanensis: Effects on structure, hypoglycemic activity, and fermentation characteristics [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 289 . |
| MLA | Ou, Yujia et al. "In vitro digestion of glycoproteins from Porphyra haitanensis: Effects on structure, hypoglycemic activity, and fermentation characteristics" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 289 (2025) . |
| APA | Ou, Yujia , Xie, Wen , Wang, Haoyu , Zheng, Yafeng , Guo, Zebin , Zheng, Baodong . In vitro digestion of glycoproteins from Porphyra haitanensis: Effects on structure, hypoglycemic activity, and fermentation characteristics . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 289 . |
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Starch and polyphenols are common components of food that can form starch-polyphenol complexes with V-type crystalline structures, categorized as resistant starch type 5 (RS5). However, there is a lack of research on the influence of starch-polyphenol complexes on the gut microbiota. This study investigated the structural changes of the lotus seed starch-epigallocatechin gallate complex (LSE) during fermentation and its impact on gut microbiota using an in vitro simulated large intestine fermentation model. The results indicated that LSE retained its Vshaped crystalline structure both before and after fermentation, with a reduction in the amorphous portion of LSE. The fermentation of LSE stimulated the relative abundance of Faecalibacterium and Bifidobacterium, indicating its potential to promote butyric acid production. Correlation analysis demonstrated an interaction between the structural properties of LSE, fecal microbiota, and short-chain fatty acids during fermentation. These findings provide essential insights for the application of starch-polyphenol complexes in the food industry.
Keyword ：
Intestinal microbiota Intestinal microbiota In vitro fermentation In vitro fermentation Short-chain fatty acids Short-chain fatty acids V -type inclusion complex V -type inclusion complex
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| GB/T 7714 | Jia, Ru , Liu, Lu , Chen, Wenjing et al. Impact of lotus seed Starch-EGCG complex on gut microbiota: Structural changes and fermentation effects [J]. | FOOD BIOSCIENCE , 2025 , 63 . |
| MLA | Jia, Ru et al. "Impact of lotus seed Starch-EGCG complex on gut microbiota: Structural changes and fermentation effects" . | FOOD BIOSCIENCE 63 (2025) . |
| APA | Jia, Ru , Liu, Lu , Chen, Wenjing , Chen, Wenyu , Wang, Xiaoying , Guo, Zebin . Impact of lotus seed Starch-EGCG complex on gut microbiota: Structural changes and fermentation effects . | FOOD BIOSCIENCE , 2025 , 63 . |
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Steam explosion (SE) and cellulase treatment are potentially effective processing methods for Dictyophora indusiata by-products, for use in high-value applications. The treatment conditions were optimized by response surface methodology, increasing the soluble dietary fiber (SDF) yield by 1.52 and 1.16 times after the SE and cellulase treatments, respectively. The both treatments did not affect the functional groups and crystal types of the polysachharides, but both reduced the crystallinity. The SDF had a porous microstructure, which would increase the specific surface area and facilitates the adsorption of water and glucose, thereby improving its functional properties. SE and cellulase treatment significantly improved the hydration capacity of SDF; the glucose adsorption capacity increased by 1.15 and 1.07 times, respectively. Overall, the modified SDF showed different degrees of advantages in terms of yield, physicochemical and functionality. This study demonstrated that SE and cellulase are effective modification methods for SDF made from D. indusiata by-products.
Keyword ：
Cellulase Cellulase Dictyophora indusiata Dictyophora indusiata Functional properties Functional properties Soluble dietary fiber Soluble dietary fiber Steam explosion Steam explosion Structural properties Structural properties
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| GB/T 7714 | Lin, Mengfan , Wang, Changrong , Wu, Wenfei et al. Quality, improvement of soluble dietary fiber from Dictyophora indusiata by-products by steam explosion and cellulase modification: Structural and functional analysis [J]. | FOOD CHEMISTRY-X , 2025 , 25 . |
| MLA | Lin, Mengfan et al. "Quality, improvement of soluble dietary fiber from Dictyophora indusiata by-products by steam explosion and cellulase modification: Structural and functional analysis" . | FOOD CHEMISTRY-X 25 (2025) . |
| APA | Lin, Mengfan , Wang, Changrong , Wu, Wenfei , Miao, Qingsong , Guo, Zebin . Quality, improvement of soluble dietary fiber from Dictyophora indusiata by-products by steam explosion and cellulase modification: Structural and functional analysis . | FOOD CHEMISTRY-X , 2025 , 25 . |
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