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学者姓名：宋洪波
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Abstract ：
The inherent instability and poor bioavailability of vitamin C (VC) and vitamin E (VE) significantly limit their applications in food systems. In this study, a novel microcapsule through Wgel/O/W2 multiple emulsion template was developed by incorporating VC in a gelatin-based hydrogel inner phase (Wgel), VE in the oil phase (O), and maltodextrin-whey protein isolate (MD-WPI) composite as the outer water phase (W2), followed by freezedrying. Optimized microcapsules (MD:WPI = 1:4, 0.10 wt% VC and VE) exhibited superior encapsulation efficiency (91.86 % for VC, 88.33 % for VE). Storage stability studies showed that aluminum foil-sealed packaging at 4 degrees C provided optimal protection, with 3.35-fold and 1.56-fold extended half-lives for VC and VE respectively. The co-loaded microcapsules exhibited enhanced DPPH radical scavenging capacity (98.56 %) and demonstrated controlled release behavior, with bioavailability increased by 2.51-fold and 2.28-fold for VC and VE respectively. This microencapsulation strategy offers promising potential for dual-vitamin delivery in functional food applications.
Keyword ：
Controlled release Controlled release Microencapsulation Microencapsulation Vitamin C Vitamin C Vitamin E Vitamin E W-gel/O/W-2 emulsion W-gel/O/W-2 emulsion
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| GB/T 7714 | Hu, Ting , Zhang, Jianhong , Wu, Yingmei et al. Development and characterization of vitamin C- vitamin E co-loaded microcapsules: Storage stability, antioxidant activity and in vitro release properties [J]. | FOOD CHEMISTRY-X , 2025 , 29 . |
| MLA | Hu, Ting et al. "Development and characterization of vitamin C- vitamin E co-loaded microcapsules: Storage stability, antioxidant activity and in vitro release properties" . | FOOD CHEMISTRY-X 29 (2025) . |
| APA | Hu, Ting , Zhang, Jianhong , Wu, Yingmei , Li, Xin , Song, Hongbo , An, Fengping et al. Development and characterization of vitamin C- vitamin E co-loaded microcapsules: Storage stability, antioxidant activity and in vitro release properties . | FOOD CHEMISTRY-X , 2025 , 29 . |
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This study explored the mechanism by which ultrasound (0-180 W) assisted ethanol (25 % and 30 %) enhances the gel properties of egg white gel (EWG). The results showed that ultrasonic treatment (stabilized at 120 W) prominently improved hardness, springiness and water holding capacity (WHC) (approximately 2 times, 1.5 times and 1.3 times higher than those of control group). Notably, the gel properties of EWG30% group consistently outperformed those of EWG25% group. The results of physicochemical properties revealed that ultrasound-assisted ethanol treatment promoted the aggregation of soluble particles (the particle sizes was 3.10 and 1.69 times larger than that in EWG25% and EWG30%; while the solubility was increased by 29.69 % and 66.19 %, respectively). Disulfide bonds were identified as the predominant intermolecular force in the gels, accounting for over 70 %, while hydrogen bond content increased approximately 2.5-fold following treatment. The free water in EWGs exhibited a shift toward immobile water. SDS-PAGE analysis illustrated that lysozyme and ovomucoid participated in the aggregation process. Regarding gel structure, the beta-sheet increased by 2.66 % and 15.48 % at ethanol concentrations of 25 % and 30 %, respectively, accompanied by a reduction in fluorescence intensity, further confirming ultrasound-assisted ethanol induced aggregation of egg white protein (EWP). Meanwhile, the gel microstructure became more compact, forming a highly ordered network directly correlated with the enhanced gel properties. Collectively, these findings demonstrate that ultrasound-assisted ethanol induction is an effective modification strategy for enhancing the gel properties of egg white, providing valuable insights for its practical applications.
Keyword ：
Egg white gel Egg white gel Ethanol induction Ethanol induction Gel property Gel property Microstructure Microstructure Ultrasonic pretreatment Ultrasonic pretreatment Water distribution Water distribution
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| GB/T 7714 | Liu, Lan , Li, Xin , Zhang, Pei et al. Ultrasound-assisted ethanol induced gelation of egg white: Effects on gel properties, water distribution and microstructure [J]. | ULTRASONICS SONOCHEMISTRY , 2025 , 120 . |
| MLA | Liu, Lan et al. "Ultrasound-assisted ethanol induced gelation of egg white: Effects on gel properties, water distribution and microstructure" . | ULTRASONICS SONOCHEMISTRY 120 (2025) . |
| APA | Liu, Lan , Li, Xin , Zhang, Pei , Yan, Wenjie , Wu, Yingmei , Song, Hongbo et al. Ultrasound-assisted ethanol induced gelation of egg white: Effects on gel properties, water distribution and microstructure . | ULTRASONICS SONOCHEMISTRY , 2025 , 120 . |
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This study thoroughly analyzed the mechanism by which ultrasound-synergized polyphenol treatment to improve the foaming properties of ovalbumin (OVA) from perspectives of physicochemistry and structure. The results demonstrated that ultrasound-synergized protocatechuic aldehyde (PA) or syringic acid (SA) enhanced the foaming ability (FA) of OVA by 27.5% and 34.5%, respectively, and foam stability (FS) increased by 5.5% and 3.7%. SA with a larger molecular exhibited stronger affinity to OVA, facilitating superior adsorption at the air-water interface and producing a more uniform and dense foam microstructure. Physicochemical characterization revealed that ultrasound-synergized polyphenol treatment increased the aggregation of soluble particles in the systems, improving solubility, surface hydrophobicity and thermal stability. The results of protein structure illustrated that PA bound to OVA through more polar hydrogen bonds, whereas SA bound to OVA via weaker polar van der Waals forces and carbon-hydrogen bonds. These findings suggested that polyphenol-protein interactions characterized by higher molecular weight and lower polarity favor enhanced foaming properties. Therefore, ultrasound-synergized polyphenol treatment is an effective strategy for improving OVA foaming properties. This study provides valuable insights into the mechanisms underlying improvement of protein foaming properties and offers a theoretical foundation for practical applications.
Keyword ：
Foaming property Foaming property Molecular structure Molecular structure Ovalbumin Ovalbumin Surface tension Surface tension Ultrasound-synergized polyphenol Ultrasound-synergized polyphenol
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| GB/T 7714 | Liu, Lan , Zhang, Pei , Yan, Wenjie et al. Mechanisms of ultrasound-synergized polyphenol enhancing the foaming properties of ovalbumin: Focus on interfacial behavior and microstructure [J]. | ULTRASONICS SONOCHEMISTRY , 2025 , 122 . |
| MLA | Liu, Lan et al. "Mechanisms of ultrasound-synergized polyphenol enhancing the foaming properties of ovalbumin: Focus on interfacial behavior and microstructure" . | ULTRASONICS SONOCHEMISTRY 122 (2025) . |
| APA | Liu, Lan , Zhang, Pei , Yan, Wenjie , Wu, Yingmei , Jin, Guofeng , Song, Hongbo et al. Mechanisms of ultrasound-synergized polyphenol enhancing the foaming properties of ovalbumin: Focus on interfacial behavior and microstructure . | ULTRASONICS SONOCHEMISTRY , 2025 , 122 . |
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Conventional processing relies on time-consuming and intricate stewing methods, which hinder industrial-scale production of chicken soup. To address this limitation, this study investigated the effect of pretreatment cycle number on the quality of chicken meat and the flavor of chicken soup using a microwave combination with steam (MWS) process. Results showed that MWS pre-processing facilitated protein and lipid oxidation, improved the microstructure, and boosted the release and breakdown of nutrients in Tibetan chicken meat. At cycle 9, the concentrations of aldehydes (106.912 mu g/kg), alcohols (10.293 mu g/kg), and furans (0.717 mu g/kg) in the chicken soup reached its maximum value, along with the content of umami amino acids(30.46 %), sweetnamino acids (40.09 %) and 5 '-nucleotides (64.65 %) also increased significantly, while the content of bitter amino acids (29.25 %) decreased significantly. 1-octen-3-ol, 2,3-octanedione, and 2-pentylfuran were recognized as the key aromatic substances in chicken soup, while glutamic acid and 5 '-inosine monophosphate (5 '-IMP) were identified as the primary contributors to its taste. In conclusion, MWS pretreatment significantly enhanced Tibetan chicken meat quality and soup flavor.
Keyword ：
Cycle number Cycle number Flavor Flavor Microwave combined with steam Microwave combined with steam Tibetan chicken soup Tibetan chicken soup
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| GB/T 7714 | Dong, Kai , Huang, Xinyuan , Wu, Yingmei et al. Effect of microwave combined with steam pretreatment on the flavor and quality of Tibetan chicken soup [J]. | FOOD CHEMISTRY-X , 2025 , 30 . |
| MLA | Dong, Kai et al. "Effect of microwave combined with steam pretreatment on the flavor and quality of Tibetan chicken soup" . | FOOD CHEMISTRY-X 30 (2025) . |
| APA | Dong, Kai , Huang, Xinyuan , Wu, Yingmei , Liu, Zhendong , Guan, Yufang , Song, Hongbo et al. Effect of microwave combined with steam pretreatment on the flavor and quality of Tibetan chicken soup . | FOOD CHEMISTRY-X , 2025 , 30 . |
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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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Microcapsules laden with camellia oil (CO), utilizing rice porous starch (PS) as the core material carrier, were successfully prepared through spray drying, employing whey protein isolate (WPI) and maltodextrin (MD) as composite wall materials. This study delved into the rheological characteristics, zeta potential, and physical stability of the CO emulsions. The results indicated a notable reduction in the apparent viscosity of the CO emulsions upon the incorporation of MD. During the WPI and MD compounding process, the W7M3 emulsions system exhibited optimal particle interactions, deformation resistance, and physical stability. Furthermore, the formation process, structural properties, and in vitro simulated digestion and release behaviors of various PS- based CO microcapsules were characterized. The encapsulation efficacy and physicochemical attributes of CO were closely associated with the characteristics of the PS carriers. FT-IR analyses confirmed the encapsulation of the essential oil in microcapsule form. PS-based microcapsules possessed a higher thermal stability. During the in vitro simulated digestion and release process, the gastric release of PS-based CO microcapsules was delayed, while the intestinal release was relatively gradual, exhibiting a superior sustained release effect. The final release amount of CO ranged between 82.60 % and 91.18 %.
Keyword ：
Camellia oil Camellia oil Microcapsules Microcapsules Porous starch Porous starch
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| GB/T 7714 | Wu, Yingmei , Xiao, Wanying , Lou, Jinchen et al. Preparation, characterization and slow-release behavior during in vitro digestion of rice porous starch-based microencapsulated camellia oil [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 307 . |
| MLA | Wu, Yingmei et al. "Preparation, characterization and slow-release behavior during in vitro digestion of rice porous starch-based microencapsulated camellia oil" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 307 (2025) . |
| APA | Wu, Yingmei , Xiao, Wanying , Lou, Jinchen , Song, Hongbo , Zhou, Yan , Li, Xin et al. Preparation, characterization and slow-release behavior during in vitro digestion of rice porous starch-based microencapsulated camellia oil . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 307 . |
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BACKGROUND: Pectin extracted by high-speed shearing from passion fruit peel (HSSP) is a potentially excellent wall material for encapsulating curcumin, which has multiple advantages over pectin prepared by heated water extraction. HSSP was used to fabricate complex nanoparticles of zein-sodium caseinate-pectin for encapsulation of curcumin in this study. The influence of heating on the physicochemical properties of the composite nanoparticles was also investigated, as well as the effect of composite nanoparticles on the encapsulation efficiency, antioxidant activity and release characteristics of curcumin. RESULTS: The nanoparticles were formed through electrostatic interactions, hydrogen bonds and hydrophobic interactions between the proteins and HSSP. A temperature of 50 degree celsius was more favorable for generating compact and small-sized nanoparticles, which could effectively improve the encapsulation efficiency and functional properties. Moreover, compared to other pectin used in the study, the nanoparticles prepared with HSSP showed the best functionality with a particle size of 234.28 +/- 0.85 nm, encapsulation rate of 90.22 +/- 0.54%, free radical scavenging rate of 78.97% and strongest protective capacity in simulated gastric fluid and intestinal release effect. CONCLUSION: Zein-sodium caseinate-HSSP is effective for encapsulating and delivering hydrophobic bioactive substances such as curcumin, which has potential applications in the functional food and pharmaceutical industries. (c) 2024 Society of Chemical Industry.
Keyword ：
curcumin curcumin heating heating high-speed shearing high-speed shearing pectin pectin zein-caseinate-pectin complex nanoparticles zein-caseinate-pectin complex nanoparticles
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| GB/T 7714 | Li, Xiefei , Lin, Yupeng , Huang, Yumeng et al. Preparation and characterization of zein-caseinate-pectin complex nanoparticles for encapsulation of curcumin: pectin extracted by high-speed shearing from passion fruit (Passiflora edulis f. flavicarpa) peel [J]. | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2024 , 104 (11) : 6573-6583 . |
| MLA | Li, Xiefei et al. "Preparation and characterization of zein-caseinate-pectin complex nanoparticles for encapsulation of curcumin: pectin extracted by high-speed shearing from passion fruit (Passiflora edulis f. flavicarpa) peel" . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 104 . 11 (2024) : 6573-6583 . |
| APA | Li, Xiefei , Lin, Yupeng , Huang, Yumeng , Li, Xin , An, Fengping , Song, Hongbo et al. Preparation and characterization of zein-caseinate-pectin complex nanoparticles for encapsulation of curcumin: pectin extracted by high-speed shearing from passion fruit (Passiflora edulis f. flavicarpa) peel . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2024 , 104 (11) , 6573-6583 . |
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针对传统碱法提取纤维素效率低的问题，以甘蔗渣为原料，采用响应面法优化高速剪切辅助碱提取纤维素工艺，将高速剪切辅助碱提取的甘蔗渣纤维素和传统碱提取法提取的化学纯纤维素的理化性质作比较。结果表明，在转速为5 600 r/min，提取时间为16 min，NaOH质量浓度为4.5%的条件下，获得S-CPC的α-纤维素含量为(93.05±0.21)%，稍大于CPC的(91.23±0.01)%，得率为(26.14±0.42)%；提取时间缩短56%。SEM分析表明，S-CPC和CPC的表面布满纤维束，前者更为松散；FT-IR光谱及X-射线分析表明，S-CPC与CPC均为纤维素I型结构；结晶度较高，分别为82.6%和83.0%。研究为高效制备高含量甘蔗纤维素提供参考。
Keyword ：
理化分析 理化分析 甘蔗渣 甘蔗渣 纤维素 纤维素 高速剪切 高速剪切
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| GB/T 7714 | 孙帅豪 , 安凤平 , 沈凡樱 et al. 高速剪切辅助碱提取甘蔗渣纤维素及其理化分析 [J]. | 包装与食品机械 , 2024 , 42 (03) : 45-51,67 . |
| MLA | 孙帅豪 et al. "高速剪切辅助碱提取甘蔗渣纤维素及其理化分析" . | 包装与食品机械 42 . 03 (2024) : 45-51,67 . |
| APA | 孙帅豪 , 安凤平 , 沈凡樱 , 张建红 , 宋洪波 . 高速剪切辅助碱提取甘蔗渣纤维素及其理化分析 . | 包装与食品机械 , 2024 , 42 (03) , 45-51,67 . |
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BACKGROUNDGel property is among the crucial functional properties of egg yolk (EY), which determines the texture and flavor of EY products. In the present study, the effects of two unsaturated fatty acids [monounsaturated fatty acid oleic acid (OA) and diunsaturated fatty acid linoleic acid (LA)] on the gel properties of EY protein were investigated.RESULTSCompared with the blank group, the addition of LA and OA (10-50 g kg-1) improved the gel hardness (from 270.54 g to 385.85 g and 414.38 g, respectively) and viscosity coefficient (from 0.015 Pa.sn to 11.892 Pa.sn and 1.812 Pa.sn, respectively). The surface hydrophobicity of EY protein increased to a maximum value of 40 g kg-1 with the addition of both fatty acids (39.06 mu g and 41.58 mu g, respectively). However, excess unsaturated fatty acids (>= 50 g kg-1) disrupted the completeness of the gel matrix and weakened the structural properties of the EY gel.CONCLUSIONBoth fatty acids improved the gel properties of EY protein. At the same addition level, OA was superior to LA in improving gel properties. The present study provides a theoretical underpinning for the sensible application of unsaturated fatty acids in improving EY gel properties. (c) 2024 Society of Chemical Industry.
Keyword ：
degree of unsaturation degree of unsaturation egg yolk protein egg yolk protein gel properties gel properties linoleic acid linoleic acid oleic acid oleic acid
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| GB/T 7714 | Huang, Xinyuan , Li, Xin , Zhang, Yufeng et al. Influence mechanisms of linoleic acid and oleic acid on the gel properties of egg yolk protein [J]. | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2024 , 104 (11) : 6787-6798 . |
| MLA | Huang, Xinyuan et al. "Influence mechanisms of linoleic acid and oleic acid on the gel properties of egg yolk protein" . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 104 . 11 (2024) : 6787-6798 . |
| APA | Huang, Xinyuan , Li, Xin , Zhang, Yufeng , Li, Xiefei , Zhang, Pei , Song, Hongbo et al. Influence mechanisms of linoleic acid and oleic acid on the gel properties of egg yolk protein . | JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE , 2024 , 104 (11) , 6787-6798 . |
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本研究通过建立过氧化氢（H_2O_2）诱导的SH-SY5Y神经细胞氧化应激模型，旨在探究槟榔碱对氧化应激诱导神经细胞损伤的保护作用及其作用机制。采用CCK-8法检测细胞活力，采用分光光度法检测乳酸脱氢酶（LDH）释放、丙二醛（MDA）含量、超氧化物歧化酶（SOD）和过氧化氢酶（CAT）活性，采用流式细胞术检测细胞凋亡、线粒体膜电位，采用Western blot技术检测Nrf2、HO-1、Keap1、Bcl-2、Bax、Caspase-3的表达。结果表明：槟榔碱干预均能有效降低细胞凋亡并显著上调线粒体膜电位；在提高SOD、CAT水平的同时降低MDA水平；140μmol/L槟榔碱处理能够显著上调Nrf2、HO-1、Bcl-2蛋白的表达（P<0.001,P<0.0001），并下调Keap1、Bax、Caspase-3蛋白的表达（P<0.001,P<0.0001）。表明槟榔碱能够有效改善H_2O_2诱导的氧化应激损伤，其作用机制与激活Nrf2/HO-1信号通路、提升细胞抗氧化活力、调控Bcl-2/Bax/Caspase-3信号通路和抑制细胞凋亡有关。
Keyword ：
SH-SY5Y SH-SY5Y 作用机制 作用机制 槟榔碱 槟榔碱 氧化应激 氧化应激 神经保护 神经保护
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| GB/T 7714 | 孙源 , 王丹阳 , 孙晶 et al. 槟榔碱对H_2O_2诱导SH-SY5Y神经细胞氧化应激损伤的保护作用及机制研究 [J]. | 热带作物学报 , 2024 , 45 (06) : 1252-1261 . |
| MLA | 孙源 et al. "槟榔碱对H_2O_2诱导SH-SY5Y神经细胞氧化应激损伤的保护作用及机制研究" . | 热带作物学报 45 . 06 (2024) : 1252-1261 . |
| APA | 孙源 , 王丹阳 , 孙晶 , 白亚娟 , 范蓓 , 宋洪波 et al. 槟榔碱对H_2O_2诱导SH-SY5Y神经细胞氧化应激损伤的保护作用及机制研究 . | 热带作物学报 , 2024 , 45 (06) , 1252-1261 . |
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