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Article: pH Effect on the Structure, Rheology, and Electrospinning of Maize Zein.

Wu, Yuehan / Du, Jinhui / Zhang, Jiahan / Li, Yanlei / Gao, Zhiming

2023 Volume 12, Issue 7

Abstract: As a simple and convenient technology to fabricate micron-to-nanoscale fibers with controllable structure, electrostatic spinning has produced fiber films with many natural advantages, including a large specific surface area and high porosity. Maize zein, ...

Abstract	As a simple and convenient technology to fabricate micron-to-nanoscale fibers with controllable structure, electrostatic spinning has produced fiber films with many natural advantages, including a large specific surface area and high porosity. Maize zein, as a major storage protein in corn, showed high hydrophobicity and has been successfully applied as a promising carrier for encapsulation and controlled release in the pharmaceutical and food areas. Proteins exhibit different physical and chemical properties at different pH values, and it is worth investigating whether this change in physical and chemical properties affects the properties of electrospun fiber films. We studied the pH effects on zein solution rheology, fiber morphology, and film properties. Rotational rheometers were used to test the rheology of the solutions and establish a correlation between solution concentration and fiber morphology. The critical concentrations calculated by the cross-equation fitting model were 17.6%, 20.1%, 20.1%, 17.1%, and 19.5% (
Language	English
Publishing date	2023-03-25
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12071395
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article ; Online: Physical stability, microstructure and antimicrobial properties of konjac glucomannan coatings enriched with Litsea cubeba essential oil nanoemulsion and its effect on citruses preservation.

Lou, Shangrong / Ni, Xuewen / Xiao, Weilu / Li, Yanlei / Gao, Zhiming

International journal of biological macromolecules

2023 Volume 256, Issue Pt 1, Page(s) 128306

Abstract: This study purposed to develop konjac glucomannan (KGM) based antimicrobial coatings containing Litsea cubeba essential oil nanoemulsion (LNE) for citruses preservation. Physical stability, rheological, structural and antimicrobial properties of the ... ...

Abstract	This study purposed to develop konjac glucomannan (KGM) based antimicrobial coatings containing Litsea cubeba essential oil nanoemulsion (LNE) for citruses preservation. Physical stability, rheological, structural and antimicrobial properties of the coating solutions were investigated, along with the release characteristics of Litsea cubeba essential oil (LCO). Results showed that the coating solutions displayed shear thinning behavior. The oil droplets were distributed homogeneously in KGM phase with good stability. The coating structure became loose with increasing LNE content due to LNE interfering with molecular interactions and entanglement of KGM. The coating solutions showed stronger antibacterial activity against Escherichia coli than against Staphylococcus aureus and were effective in inhibiting the growth of Penicillium italicum on citrus surfaces. KGM-LNE 10 negatively affected citruses due to phytotoxicity caused by high levels of LCO. LCO was released slowly and continuously from the coatings, and its release was faster in deionized water than in an ethanol-water solution. KGM-LNE 2.5 coated citruses had the least weight loss, the greatest hardness, and kept the minimum changes in total soluble solids, total acid and vitamin C content, implying that KGM-LNE 2.5 best maintained the quality of citruses. The findings suggest that KGM-based coatings containing LNE have high potential for citruses preservation.
MeSH term(s)	Litsea ; Oils, Volatile/pharmacology ; Anti-Bacterial Agents/pharmacology ; Anti-Bacterial Agents/chemistry ; Water/chemistry ; Mannans/pharmacology ; Mannans/chemistry
Chemical Substances	(1-6)-alpha-glucomannan (36W3E5TAMG) ; Oils, Volatile ; Anti-Bacterial Agents ; Water (059QF0KO0R) ; Mannans
Language	English
Publishing date	2023-11-21
Publishing country	Netherlands
Document type	Journal Article
ZDB-ID	282732-3
ISSN	1879-0003 ; 0141-8130
ISSN (online)	1879-0003
ISSN	0141-8130
DOI	10.1016/j.ijbiomac.2023.128306
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Article ; Online: A Positivity-Preserving Finite Volume Scheme for Nonequilibrium Radiation Diffusion Equations on Distorted Meshes.

Yang, Di / Peng, Gang / Gao, Zhiming

Entropy (Basel, Switzerland)

2022 Volume 24, Issue 3

Abstract: In this paper, we propose a new positivity-preserving finite volume scheme with fixed stencils for the nonequilibrium radiation diffusion equations on distorted meshes. This scheme is used to simulate the equations on meshes with both the cell-centered ... ...

Abstract	In this paper, we propose a new positivity-preserving finite volume scheme with fixed stencils for the nonequilibrium radiation diffusion equations on distorted meshes. This scheme is used to simulate the equations on meshes with both the cell-centered and cell-vertex unknowns. The cell-centered unknowns are the primary unknowns, and the element vertex unknowns are taken as the auxiliary unknowns, which can be calculated by interpolation algorithm. With the nonlinear two-point flux approximation, the interpolation algorithm is not required to be positivity-preserving. Besides, the scheme has a fixed stencil and is locally conservative. The Anderson acceleration is used for the Picard method to solve the nonlinear systems efficiently. Several numerical results are also given to illustrate the efficiency and strong positivity-preserving quality of the scheme.
Language	English
Publishing date	2022-03-09
Publishing country	Switzerland
Document type	Journal Article
ZDB-ID	2014734-X
ISSN	1099-4300 ; 1099-4300
ISSN (online)	1099-4300
ISSN	1099-4300
DOI	10.3390/e24030382
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Book ; Online: A practical PINN framework for multi-scale problems with multi-magnitude loss terms

Wang, Yong / Yao, Yanzhong / Guo, Jiawei / Gao, Zhiming

2023

Abstract: For multi-scale problems, the conventional physics-informed neural networks (PINNs) face some challenges in obtaining available predictions. In this paper, based on PINNs, we propose a practical deep learning framework for multi-scale problems by ... ...

Abstract	For multi-scale problems, the conventional physics-informed neural networks (PINNs) face some challenges in obtaining available predictions. In this paper, based on PINNs, we propose a practical deep learning framework for multi-scale problems by reconstructing the loss function and associating it with special neural network architectures. New PINN methods derived from the improved PINN framework differ from the conventional PINN method mainly in two aspects. First, the new methods use a novel loss function by modifying the standard loss function through a (grouping) regularization strategy. The regularization strategy implements a different power operation on each loss term so that all loss terms composing the loss function are of approximately the same order of magnitude, which makes all loss terms be optimized synchronously during the optimization process. Second, for the multi-frequency or high-frequency problems, in addition to using the modified loss function, new methods upgrade the neural network architecture from the common fully-connected neural network to special network architectures such as the Fourier feature architecture, and the integrated architecture developed by us. The combination of the above two techniques leads to a significant improvement in the computational accuracy of multi-scale problems. Several challenging numerical examples demonstrate the effectiveness of the proposed methods. The proposed methods not only significantly outperform the conventional PINN method in terms of computational efficiency and computational accuracy, but also compare favorably with the state-of-the-art methods in the recent literature. The improved PINN framework facilitates better application of PINNs to multi-scale problems.
Keywords	Computer Science - Machine Learning
Subject code	006
Publishing date	2023-08-12
Publishing country	us
Document type	Book ; Online
Database	BASE - Bielefeld Academic Search Engine (life sciences selection)

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Article ; Online: pH Effect on the Structure, Rheology, and Electrospinning of Maize Zein

Wu, Yuehan / Du, Jinhui / Zhang, Jiahan / Li, Yanlei / Gao, Zhiming

Foods. 2023 Mar. 25, v. 12, no. 7

2023

Abstract	As a simple and convenient technology to fabricate micron-to-nanoscale fibers with controllable structure, electrostatic spinning has produced fiber films with many natural advantages, including a large specific surface area and high porosity. Maize zein, as a major storage protein in corn, showed high hydrophobicity and has been successfully applied as a promising carrier for encapsulation and controlled release in the pharmaceutical and food areas. Proteins exhibit different physical and chemical properties at different pH values, and it is worth investigating whether this change in physical and chemical properties affects the properties of electrospun fiber films. We studied the pH effects on zein solution rheology, fiber morphology, and film properties. Rotational rheometers were used to test the rheology of the solutions and establish a correlation between solution concentration and fiber morphology. The critical concentrations calculated by the cross-equation fitting model were 17.6%, 20.1%, 20.1%, 17.1%, and 19.5% (w/v) for pH 4, 5, 6, 7, and 8, respectively. The secondary structure of zein changed with the variation in solution pH. Furthermore, we analyzed the physical properties of the zein films. The contact angles of the fiber membranes prepared with different pH spinning solutions were all above 100, while zein films formed by solvent evaporation showed hydrophilic properties. The results indicated that the rheological properties of zein solutions and the surface properties of the film were affected by the pH value. This study showed that zein solutions can be stabilized to form electrospun fibers at a variety of pH levels and offered new opportunities to further enhance the encapsulation activity of zein films for bioactive materials.
Keywords	corn ; encapsulation ; evaporation ; hydrophilicity ; hydrophobicity ; models ; pH ; porosity ; rheology ; rheometers ; solvents ; surface area ; zein
Language	English
Dates of publication	2023-0325
Publishing place	Multidisciplinary Digital Publishing Institute
Document type	Article ; Online
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods12071395
Database	NAL-Catalogue (AGRICOLA)

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Article: Edible Oleogels Fabricated by Dispersing Cellulose Particles in Oil Phase: Effects from the Water Addition

Gao, Zhiming / Zhang, Chao / Li, Yanlei / Wu, Yuehan / Deng, Qianchun / Ni, Xuewen

Food hydrocolloids. 2023 Jan., v. 134

2023

Abstract: A new strategy to fabricate edible oleogels had been developed in this work, using natural cellulose particles as gelator and water as secondary fluid. Effect of the content of cellulose particles and second fluid on the formation of oleogels were ... ...

Abstract	A new strategy to fabricate edible oleogels had been developed in this work, using natural cellulose particles as gelator and water as secondary fluid. Effect of the content of cellulose particles and second fluid on the formation of oleogels were investigated, and a qualitative phase diagram was constructed. Consideration has also focused on the influence of second fluid (ionic strength, pH and sucrose). Results showed that the cellulose particles could form a network in oil phase through the capillary force originated from the secondary fluid. A denser and more uniform network provided the oleogels higher centrifugal stability against oil loss. The viscoelastic properties of oleogels could be enhanced by increasing the ionic strength (10–100 mM), sucrose concentration (10–20 wt%) and pH value (2.0–5.0) of the second fluid. These results suggested that the capillary force of the gel network could be modulated by the composition and pH of secondary fluid. The considerable gel strength and economical manufacturing process give the oleogels great application potential.
Keywords	cellulose ; gel strength ; hydrocolloids ; ionic strength ; oils ; oleogels ; pH ; sucrose ; viscoelasticity
Language	English
Dates of publication	2023-01
Publishing place	Elsevier Ltd
Document type	Article
ZDB-ID	742742-6
ISSN	1873-7137 ; 0268-005X
ISSN (online)	1873-7137
ISSN	0268-005X
DOI	10.1016/j.foodhyd.2022.108040
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Fabrication, characterization and emulsifying properties of agarose microgel.

Jiang, Wenxin / Wang, Jing / Yuan, Dan / Gao, Zhiming / Hu, Bing / Li, Yanlei / Wu, Yuehan

International journal of biological macromolecules

2023 Volume 241, Page(s) 124565

Abstract: Agarose microgels were prepared with bottom-up approach, and emulsifying properties of agarose microgels were investigated. Physical properties of microgels are varied with agarose concentration, and further affect the emulsifying performance of ... ...

Abstract	Agarose microgels were prepared with bottom-up approach, and emulsifying properties of agarose microgels were investigated. Physical properties of microgels are varied with agarose concentration, and further affect the emulsifying performance of microgels. Enhanced surface hydrophobicity index and decreased particle size of microgels were recorded with the increasing of agarose concentration, which were conducive to emulsifying properties of microgels. Improved interfacial adsorption of microgels was evidenced by Dynamic surface tension and SEM. However, microscopic morphology of microgel at O/W interface indicated that increasing agarose concentration could weaken the deformability of microgels. The influence of external conditions (pH and NaCl) on the physical properties of microgels were investigated, and their effects on emulsion stability were evaluated. Compared with acidification, NaCl was appeared to be more destructive to emulsion stability. Results indicated acidification and NaCl could decrease surface hydrophobicity index of microgels, but there was differentiation in the variation of particle size. It was inferred that deformability of microgels could make contribution to the stability of emulsion. This study verified that microgelation was a feasible scheme to improve the interfacial properties of agarose, and the influence of agarose concentration, pH, and NaCl on the emulsifying performance of microgels was investigated.
MeSH term(s)	Microgels/chemistry ; Emulsions/chemistry ; Sepharose ; Sodium Chloride
Chemical Substances	Microgels ; Emulsions ; Sepharose (9012-36-6) ; Sodium Chloride (451W47IQ8X)
Language	English
Publishing date	2023-04-24
Publishing country	Netherlands
Document type	Journal Article
ZDB-ID	282732-3
ISSN	1879-0003 ; 0141-8130
ISSN (online)	1879-0003
ISSN	0141-8130
DOI	10.1016/j.ijbiomac.2023.124565
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Article ; Online: Modulating aroma release of flavour oil emulsion based on mucoadhesive property of tannic acid.

Li, Yanlei / Gao, Zhiming / Guo, Jian / Wang, Jinmei / Yang, Xiaoquan

Food chemistry

2022 Volume 388, Page(s) 132970

Abstract: Flavour is a crucial sensory element that determines the consumers' preference for food and beverages. In this study, we determined the effects of complex gum arabic (GA) and tannic acid (TA) on the aroma release of flavour oil emulsions in vitro by ... ...

Abstract	Flavour is a crucial sensory element that determines the consumers' preference for food and beverages. In this study, we determined the effects of complex gum arabic (GA) and tannic acid (TA) on the aroma release of flavour oil emulsions in vitro by simulating oral processing conditions. GA and TA were used to stabilize flavour oil emulsions. Visualization of in vitro retention using ex vivo porcine tongue, detection of aroma release in the model mouth, and sensory evaluation of flavour emulsions were performed to determine the effect of TA and GA. The results indicated that the retention of emulsions and the release of aroma compounds were modulated by TA and GA, which could be because of interactions that occurred between GA and TA in emulsions and mucins on the tongue. GA enhanced aroma release, whereas TA contributed to the retention or slow release of target aroma compounds.
MeSH term(s)	Acacia ; Animals ; Emulsions ; Flavoring Agents ; Gum Arabic ; Odorants/analysis ; Swine ; Tannins
Chemical Substances	Emulsions ; Flavoring Agents ; Tannins ; Gum Arabic (9000-01-5)
Language	English
Publishing date	2022-04-12
Publishing country	England
Document type	Journal Article
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2022.132970
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Article ; Online: Fabrication of novel hybrid gel based on beeswax oleogel: Application in the compound chocolate formulation

Ghorghi, Zohreh Baratian / Yeganehzad, Samira / Hesarinejad, Mohammad Ali / Faezian, Ali / Kutsenkova, Vasilissa / Gao, Zhiming / Nishinari, Katsuyoshi / Nepovinnykh, Nataliia

Food Hydrocolloids. 2023 July, v. 140 p.108599-

2023

Abstract: Hybrid gels (HGs) are double-component systems resulting from the combination of oleogel and hydrogel. The ratio of hydrogel to oleogel is one of the most effective parameters on the properties of HGs. Grape seed oil was used to produce oleogel along ... ...

Abstract	Hybrid gels (HGs) are double-component systems resulting from the combination of oleogel and hydrogel. The ratio of hydrogel to oleogel is one of the most effective parameters on the properties of HGs. Grape seed oil was used to produce oleogel along with beeswax oleogelator (20%). Sodium alginate dispersion (2%) was mixed in different ratios with oleogel (0:100, 1:99, 5:95, and 10:90) for the preparation of HGs. Differential scanning calorimetry, polarized light microscopy, X-ray diffraction, and chemical analyses were performed for HGs. The thermal and chemical properties indicated the superiority of sample 5:95 over the other samples. Therefore, the hydrogel:oleogel ratio of 5:95 was selected as the best ratio. The fatty acid profile of the selected ratio was determined too. The optimum HG was substituted for Cocoa Butter Substitute (CBS) at four replacement levels (0, 15, 30, and 45%) in the formulation of compound chocolate. The results of the Whiteness Index, thermal, textural, rheological measurement, and sensory evaluation of the compound chocolate samples revealed that the one with 15% replacement was the most similar to the control sample. This research has an industrial approach to applying HGs as a substitute for a fraction of CBS in compound chocolates. This can lead to a reduction in CBS, as well as the saturated fatty acid content in such products.
Keywords	X-ray diffraction ; beeswax ; butter alternatives ; calorimetry ; chocolate ; cocoa butter ; fatty acid composition ; grapeseed oil ; hydrocolloids ; hydrogels ; light microscopy ; oleogels ; saturated fatty acids ; sensory evaluation ; sodium alginate ; Grape seed oil ; Hybrid gel ; Compound chocolate ; Saliva
Language	English
Dates of publication	2023-07
Publishing place	Elsevier Ltd
Document type	Article ; Online
ZDB-ID	742742-6
ISSN	1873-7137 ; 0268-005X
ISSN (online)	1873-7137
ISSN	0268-005X
DOI	10.1016/j.foodhyd.2023.108599
Database	NAL-Catalogue (AGRICOLA)

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Article ; Online: Formation and application of edible oleogels prepared by dispersing soy fiber particles in oil phase

Li, Yanlei / Zhang, Chao / Hu, Bing / Gao, Zhiming / Wu, Yuehan / Deng, Qianchun / Nishinari, Katsuyoshi / Fang, Yapeng

Food Research International. 2023 Feb., v. 164 p.112369-

2023

Abstract: Oleogels containing less saturated and trans-fats were considered as an ideal option to replace the solid fats in foods. In this research, oleogel was fabricated by dispersing soy fiber particles (SFP) in soy oil, and further it was used in bread ... ...

Abstract	Oleogels containing less saturated and trans-fats were considered as an ideal option to replace the solid fats in foods. In this research, oleogel was fabricated by dispersing soy fiber particles (SFP) in soy oil, and further it was used in bread preparation. Effect of the particle size, particle content and the second fluid content on the formation of oleogels were evaluated, based on the appearance and rheological properties. Results showed that the suspension of SFP in soy oil (24%, w/w) could be transformed into gel-like state, upon the addition of the second fluid. The SFP based networks were dominated by the capillary force which was originated from the second fluid. The rheological properties and yield stress of the oleogels could be modulated by particle size and particle content of SFP in oil phase, as well as the second fluid content in the system. When the oleogels were applicated in bread preparation, a layered structure could be formed in the bread, indicating the possibility of replacing the solid fats in bakery products by our oleogels. Our results offered a feasibility approach for oil structuring with natural raw materials, and developed a new approach to replace the solid fats in foods.
Keywords	breads ; food research ; oleogels ; particle size ; soybean oil ; trans fatty acids ; Edible oleogels ; Soy fiber particles ; Capillary suspension ; Agricultural residues ; Bread preparation
Language	English
Dates of publication	2023-02
Publishing place	Elsevier Ltd
Document type	Article ; Online
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2022.112369
Database	NAL-Catalogue (AGRICOLA)

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