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学者姓名：黄群
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Abstract ：
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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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 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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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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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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To improve the thermal gel properties of egg yolk, the effect of several valence metal ions (K +/- , Ca 2 +/- , Mg 2 +/- and Fe 3 +/- ) with different concentrations (0 -0.72%) on the rheological, gel, and structural properties of egg yolk were investigated. Results showed that monovalent and divalent ions were bene ficial to the formation of uniform and dense gel network, especially with the addition of 0.72% magnesium ion, which further improved gel hardness, water holding capacity (WHC) and viscoelastic properties, the properties of egg yolk gel increased with the increase of the concentration of mono -bivalent metal ions. Adding ferric ion remarkably increased the average particle size (d 4,3 ) and apparent viscosity of egg yolk, destroying the disul fide bonds and the hydrophobic interactions in gel. Fourier transform infrared spectroscopy (FT-IR) and fluorescence spectra analysis revealed that metal ions promoted the hydrophobic aggregation among egg yolk proteins and induced the transition of protein secondary structure from ordered to disordered. This work will provide a theoretical reference for the development of low salt and nutrient forti fied egg yolk products.
Keyword ：
egg yolk gel egg yolk gel egg yolk protein egg yolk protein intermolecular force intermolecular force metal ion metal ion microstructure microstructure
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| GB/T 7714 | Li, Xin , Zhang, Yufeng , Wu, Yingmei et al. Divalent metal ions under low concentration environment improved the thermal gel properties of egg yolk [J]. | POULTRY SCIENCE , 2024 , 103 (6) . |
| MLA | Li, Xin et al. "Divalent metal ions under low concentration environment improved the thermal gel properties of egg yolk" . | POULTRY SCIENCE 103 . 6 (2024) . |
| APA | Li, Xin , Zhang, Yufeng , Wu, Yingmei , Huang, Xiang , Wu, Yongyan , Geng, Fang et al. Divalent metal ions under low concentration environment improved the thermal gel properties of egg yolk . | POULTRY SCIENCE , 2024 , 103 (6) . |
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To obtain nutritious, healthy, and flavor-enriched sour meat products, the effects of different frying methods (microwave, air-frying, and traditional frying) on the flavor quality of low-salt sour meat were evaluated using metabolomics and other flavor analysis techniques. The pH value of the sour meat rose dramatically, while the TBARS value dropped significantly after frying. E-nose and E-tongue results showed that air-frying could reduce acidity and improve umami. The comprehensive analysis of all samples revealed the identification of 107 volatile flavor compounds, including 10 unique aroma compounds that were specifically detected in the AF group. Additionally, the air frying process notably increased the free amino acid and nucleotide concentrations in sour meat by 53.58% and 159.29%, respectively, while causing a significant reduction in both fatty acid and lactic acid content by 22.84% and 49.29%, respectively. All three frying methods altered the flavor of the samples, but air frying performed better in terms of flavor and texture.
Keyword ：
Flavor quality Flavor quality Frying method Frying method Low -salt sour meat Low -salt sour meat Metabolomic Metabolomic Tibetan pork Tibetan pork
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| GB/T 7714 | Cheng, Lujie , Wang, Qia , Li, Xiefei et al. Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat [J]. | FOOD CHEMISTRY-X , 2024 , 23 . |
| MLA | Cheng, Lujie et al. "Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat" . | FOOD CHEMISTRY-X 23 (2024) . |
| APA | Cheng, Lujie , Wang, Qia , Li, Xiefei , Huang, Xinyuan , An, Fengping , Luo, Zhang et al. Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat . | FOOD CHEMISTRY-X , 2024 , 23 . |
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The poor thermal stability and emulsifying properties of ovalbumin (OVA) limit its functional performance, but these limitations may be overcome by forming binary complexes. We prepared binary complexes of OVA and fucoidan (FUC) through electrostatic self-assembly and investigated the emulsifying properties of the complex by measuring the particle size, interfacial membrane thickness, zeta potential, and stability of the emulsion prepared with camellia oil and the complex. The OVA-FUC emulsions have a thicker interfacial membrane, lower mobility, higher viscosity, and better stability compared with the OVA emulsions. The emulsion prepared with 1.5 % OVAFUC remained stable and homogeneous during storage. They tended to become unstable with freeze-thaw, but the oil encapsulated did not leak after coalescence occurred. With the addition of Ca2+, the OVA-FUC emulsion will be converted into a gel state. These findings indicate that OVA-FUC binary complexes can be used to prepare high-performance emulsions with great potential for development.
Keyword ：
Camellia oil Camellia oil Emulsification properties Emulsification properties OVA-FUC binary complex OVA-FUC binary complex O/W emulsion O/W emulsion Stability Stability
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| GB/T 7714 | Li, Xiefei , Wu, Yingmei , Duan, Wenshan et al. Emulsification properties of ovalbumin-fucoidan (OVA-FUC) binary complexes [J]. | FOOD CHEMISTRY-X , 2024 , 22 . |
| MLA | Li, Xiefei et al. "Emulsification properties of ovalbumin-fucoidan (OVA-FUC) binary complexes" . | FOOD CHEMISTRY-X 22 (2024) . |
| APA | Li, Xiefei , Wu, Yingmei , Duan, Wenshan , Chen, Lei , Cheng, Lujie , Liu, Junmei et al. Emulsification properties of ovalbumin-fucoidan (OVA-FUC) binary complexes . | FOOD CHEMISTRY-X , 2024 , 22 . |
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Cellulose-derived edible vegetable oleogels can replace saturated/trans fats. The gelation mechanism relies on non-covalent interactions between gel components, influenced by their structure, concentration, and nature of the gelling factors. On the premise of preparing methyl cellulose (MC) with different viscosity, the effects of different gelling agents, MC, gelatin and oil concentration on the structure, physicochemical properties, oil binding capacity (OBC) and texture of emulsion and oleogels were studied. The oleogels were used as a lard substitute to study the effect on the texture, structure and sensory properties of the prepared ham sausage. We found that MC3 with gelatin had superior emulsification properties, inhibiting particle size and aggregation. Raising MC3 and gelatin concentrations to 1.5 wt% and 0.5 wt% led to oleogels with high OBC (>95 %), stability, and viscosity. The oleogels exhibited a dense structure and high mechanical strength with significantly enhanced structural hardness (199.55 g and 226.44 g). Higher oil concentration stabilized the emulsion but reduced oleogels stability after freeze-drying due to saturated oil absorption. The ratio of oleogels replacing lard was closely related to the texture of ham sausage. The texture properties of the ham sausage with 50 % lard replacement were closest to those of the control group.
Keyword ：
Methyl cellulose Methyl cellulose Oleogels Oleogels Property Property
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| GB/T 7714 | Wu, Yingmei , Sun, Shuaihao , Li, Xin et al. Effect of gel composition interaction on rheological, physicochemical and textural properties of methyl cellulose oleogels and lard replacement in ham sausage [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2024 , 280 . |
| MLA | Wu, Yingmei et al. "Effect of gel composition interaction on rheological, physicochemical and textural properties of methyl cellulose oleogels and lard replacement in ham sausage" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 280 (2024) . |
| APA | Wu, Yingmei , Sun, Shuaihao , Li, Xin , Li, Xiefei , Huang, Yujie , An, Fengping et al. Effect of gel composition interaction on rheological, physicochemical and textural properties of methyl cellulose oleogels and lard replacement in ham sausage . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2024 , 280 . |
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