Zebin Guo
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View article: Synergistic effects of enzymatic debranching and high hydrostatic pressure on the structural and digestive properties of –conjugated linoleic acid microcapsules
Synergistic effects of enzymatic debranching and high hydrostatic pressure on the structural and digestive properties of –conjugated linoleic acid microcapsules Open
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) microca…
View article: Physicochemical Properties and Structural Study of Heat Treatment-Modified Chinese Yam (Dioscorea opposita Thunb.) Starch–Ferulic Acid Complexes
Physicochemical Properties and Structural Study of Heat Treatment-Modified Chinese Yam (Dioscorea opposita Thunb.) Starch–Ferulic Acid Complexes Open
In this study, complexes of pregelatinized Chinese yam starch with ferulic acid (PCYS+FA) were prepared using a boiling water bath, with varying levels of Chinese yam starch (CYS) and ferulic acid (FA). The investigation focused on the eff…
View article: Amylose content controls the structures and digestibility of starch-lipid complexes during microwave postprocessing
Amylose content controls the structures and digestibility of starch-lipid complexes during microwave postprocessing Open
Food postprocessing modifies the structures and properties of starch-lipid complexes, but the impact of amylose content on these changes remains unclear. In this work, starch-lipid complexes with different amylose contents (waxy corn starc…
View article: Quality, improvement of soluble dietary fiber from Dictyophora indusiata by-products by steam explosion and cellulase modification: Structural and functional analysis
Quality, improvement of soluble dietary fiber from Dictyophora indusiata by-products by steam explosion and cellulase modification: Structural and functional analysis Open
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, i…
View article: Steam Explosion Modified κ-Carrageenan Structure and Its Jelly Application
Steam Explosion Modified κ-Carrageenan Structure and Its Jelly Application Open
Steam explosion (SE) technology enhances the extraction efficiency of bioactive compounds and their physicochemical properties. This study compared the structural characteristics of κ-carrageenan extracted by SE-assisted alkali treatment a…
View article: Enhancing the Hypolipidemic and Functional Properties of Flammulina velutipes Root Dietary Fiber via Steam Explosion
Enhancing the Hypolipidemic and Functional Properties of Flammulina velutipes Root Dietary Fiber via Steam Explosion Open
Flammulina velutipes is an edible mushroom widely cultivated in China. As a by-product of Flammulina velutipes, the roots are rich in high-quality dietary fiber (DF). In order to obtain high-quality soluble dietary fiber (SDF), steam explo…
View article: Comparison of Different Deodorizing Treatments on the Flavor of Paddy Field Carp, Analyzed by the E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectrometry
Comparison of Different Deodorizing Treatments on the Flavor of Paddy Field Carp, Analyzed by the E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectrometry Open
Changes in the flavor and taste profiles of Paddy Field Carp after deodorization with perilla juice (PJ), cooking wine (CW) and a mixture of the two (PJ-CW) were analyzed using the E-nose, E-tongue, gas chromatography–ion mobility spectrom…
View article: Steam Explosion Pretreatment of Polysaccharide from Hypsizygus marmoreus: Structure and Antioxidant Activity
Steam Explosion Pretreatment of Polysaccharide from Hypsizygus marmoreus: Structure and Antioxidant Activity Open
This paper investigated the effects of steam explosion (SE) pretreatment on the structural characteristics and antioxidant activity of Hypsizygus marmoreus polysaccharides (HPS). Hypsizygus marmoreus samples were pretreated at different SE…
View article: Preparation and physicochemical characterization of coix seed starch nanoparticles
Preparation and physicochemical characterization of coix seed starch nanoparticles Open
In order to provide theoretical basis for the application of coix seed starch nanoparticles (SNPs) and their application in food colloids as Pickering emulsion, the structural characteristics of coix seed SNPs were studied by means of dry-…
View article: Structural and Physicochemical Properties of a Chinese Yam Starch–Tea Polyphenol Complex Prepared Using Autoclave-Assisted Pullulanase Treatment
Structural and Physicochemical Properties of a Chinese Yam Starch–Tea Polyphenol Complex Prepared Using Autoclave-Assisted Pullulanase Treatment Open
Interactions between food components have a positive impact in the field of food science. In this study, the effects of tea polyphenol on the structural and physicochemical properties of Chinese yam starch using autoclave-assisted pullulan…
View article: The Principle of Steam Explosion Technology and Its Application in Food Processing By-Products
The Principle of Steam Explosion Technology and Its Application in Food Processing By-Products Open
Steam explosion technology is an emerging pretreatment method that has shown great promise for food processing due to its ability to efficiently destroy the natural barrier structure of materials. This narrative review summarizes the princ…
View article: Fast Determination of Amylose Content in Lotus Seeds Based on Hyperspectral Imaging
Fast Determination of Amylose Content in Lotus Seeds Based on Hyperspectral Imaging Open
Different varieties of fresh lotus seeds have varying levels of amylose content. It has a direct impact on the following processing and final product quality, so the non-destructive detection of amylose content is meaningful before lotus s…
View article: Structural Properties of Lotus Seed Starch Nanocrystals Prepared Using Ultrasonic-Assisted Acid Hydrolysis
Structural Properties of Lotus Seed Starch Nanocrystals Prepared Using Ultrasonic-Assisted Acid Hydrolysis Open
This study provides a novel method of preparing lotus seed starch nanocrystals (LS-SNCs) using acid hydrolysis combined with ultrasonic-assisted acid hydrolysis (U-LS-SNCs) and evaluates the structural characteristics of starch nanocrystal…
View article: The Anti-Fatigue Effect of Glycoprotein from Hairtail Fish (Trichiurus lepturus) on BALB/c Mice
The Anti-Fatigue Effect of Glycoprotein from Hairtail Fish (Trichiurus lepturus) on BALB/c Mice Open
Fatigue is related to a variety of chronic diseases and has become a hot research topic in recent years. Various bioactive components have been extracted from hairtail fish (Trichiurus lepturus); however, none of these studies involved the…
View article: Principle and Application of Steam Explosion Technology in Modification of Food Fiber
Principle and Application of Steam Explosion Technology in Modification of Food Fiber Open
Steam explosion is a widely used hydrothermal pretreatment method, also known as autohydrolysis, which has become a popular pretreatment method due to its lower energy consumption and lower chemical usage. In this review, we summarized the…
View article: Structural, Thermal and Pasting Properties of Heat-Treated Lotus Seed Starch–Protein Mixtures
Structural, Thermal and Pasting Properties of Heat-Treated Lotus Seed Starch–Protein Mixtures Open
The interactions between starch and protein, the essential components of lotus seed, strongly influence the quality of lotus seed processing by-products. This study investigated the effects of lotus seed starch–protein (LS-LP) interactions…
View article: Combination of two multiplex genome-edited soybean varieties enables customization of protein functional properties
Combination of two multiplex genome-edited soybean varieties enables customization of protein functional properties Open
Soybean (Glycine max) is a major source of plant-based protein for people worldwide, providing a healthy, affordable, and environmentally friendly alternative to animal-based protein (Montgomery, 2003Montgomery K.S. Soy protein.J. Perinat.…
View article: Study on the Flavor Compounds of Fo Tiao Qiang under Different Thawing Methods Based on GC–IMS and Electronic Tongue Technology
Study on the Flavor Compounds of Fo Tiao Qiang under Different Thawing Methods Based on GC–IMS and Electronic Tongue Technology Open
“Fo Tiao Qiang” is a famous dish with Chinese characteristics. It is delicious, rich in materials, and high in nutritional value. Through physical and chemical analysis, electronic tongue, gas chromatography–ion mobility spectroscopy, and …
View article: Adiponectin Deficiency Enhances Anti-Tumor Immunity of CD8+ T Cells in Rhabdomyosarcoma Through Inhibiting STAT3 Activation
Adiponectin Deficiency Enhances Anti-Tumor Immunity of CD8+ T Cells in Rhabdomyosarcoma Through Inhibiting STAT3 Activation Open
Restoring the tumor-killing function of CD8 + T cells in the tumor microenvironment is an important strategy for cancer immunotherapy. Our previous study indicated that adiponectin (APN) deficiency reprogramed tumor-associated macrophages …
View article: The Effect of Vacuum Deep Frying Technology and Raphanus sativus on the Quality of Surimi Cubes
The Effect of Vacuum Deep Frying Technology and Raphanus sativus on the Quality of Surimi Cubes Open
This study uses a response surface methodology to optimize the vacuum deep frying process of surimi cubes. The effects of vacuum deep frying temperature, frying time, and thickness on the hardness and color difference of surimi cubes with …