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Article ; Online: External factors affecting the linear and nonlinear rheological behavior of oleogel-based emulsions.

Huang, Zhaohua / Guo, Baozhong / Zhang, Guowen

2023 Volume 439, Page(s) 138075

Abstract: This study reported oleogel-based emulsions (OGEs, W/O) stabilized by carnauba wax. The effects of different external factors (heating temperature, crystallization temperature, and shear application during crystallization) on the microstructure and ... ...

Abstract	This study reported oleogel-based emulsions (OGEs, W/O) stabilized by carnauba wax. The effects of different external factors (heating temperature, crystallization temperature, and shear application during crystallization) on the microstructure and linear/nonlinear rheological properties of OGEs were investigated. Microstructural observation suggested that the OGEs had a uniform droplet distribution, and the carnauba wax crystals trapped oil in the continuous phase. The gelatinized oil phase allowed the OGEs to have a solid appearance and typical yielding behavior. The small amplitude oscillation shear analysis showed that lower heating temperature, higher crystallization temperature, and suitable shear application resulted in a stronger, more stable, and tighter packed network structure and better resistance to deformation of the OGEs. For nonlinear behavior, the elastic dominant behavior of OGEs transformed into viscous dominant behavior at large strain amplitudes, accompanied by more energy dissipation, strain stiffening, and a transition from shear thickening to shear thinning.
MeSH term(s)	Emulsions/chemistry ; Organic Chemicals/chemistry ; Temperature ; Hot Temperature ; Rheology
Chemical Substances	Emulsions ; oleogels ; Organic Chemicals
Language	English
Publishing date	2023-11-25
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.2023.138075
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Article: Structure Identification and Functional Mechanism of Natural Active Components: A Special Issue.

Huang, Zhaohua / Zhu, Miao / Zhang, Guowen

Foods (Basel, Switzerland)

2022 Volume 11, Issue 9

Abstract: The natural active components derived from plants have attracted widespread attention due to their abundant species and source advantages [ ... ]. ...

Abstract	The natural active components derived from plants have attracted widespread attention due to their abundant species and source advantages [...].
Language	English
Publishing date	2022-04-28
Publishing country	Switzerland
Document type	Editorial
ZDB-ID	2704223-6
ISSN	2304-8158
ISSN	2304-8158
DOI	10.3390/foods11091285
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Article ; Online: Oleogel-structured emulsions: A review of formation, physicochemical properties and applications.

Huang, Zhaohua / Guo, Baozhong / Gong, Deming / Zhang, Guowen

Food chemistry

2022 Volume 404, Issue Pt A, Page(s) 134553

Abstract: Oleogel-structured emulsion (OGE) is an emulsion in which the presence of oleogelator in the oil phase causes the oil phase to change from a liquid to a solid state. OGEs are increasingly being explored for their better stability, delivery efficiency, ... ...

Abstract	Oleogel-structured emulsion (OGE) is an emulsion in which the presence of oleogelator in the oil phase causes the oil phase to change from a liquid to a solid state. OGEs are increasingly being explored for their better stability, delivery efficiency, and adjustable rheological properties compared with conventional emulsions. However, many oleogelators are relatively unstable in the presence of water, and a good understanding of the relationship between emulsification and oleogelator as well as the synergistic or antagonistic effects on emulsion formation, structure, and functionality is required. Hence, the question arises whether different kinds of oleogelators are feasible in the preparation of OGEs. This review aims to assess the relationship between the oleogelator and emulsifiers or aqueous phases. Moreover, the fabrication methods, physicochemical properties, and applications are reviewed. It can be concluded that the food industry may have a great revolution with the development of OGEs.
MeSH term(s)	Emulsions ; Emulsifying Agents ; Water ; Rheology
Chemical Substances	Emulsions ; oleogels ; Emulsifying Agents ; Water (059QF0KO0R)
Language	English
Publishing date	2022-10-08
Publishing country	England
Document type	Journal Article ; Review
ZDB-ID	243123-3
ISSN	1873-7072 ; 0308-8146
ISSN (online)	1873-7072
ISSN	0308-8146
DOI	10.1016/j.foodchem.2022.134553
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Article ; Online: Protocatechuic acid and gallic acid improve the emulsion and thermal stability of whey protein by covalent binding

Fei, Xiaoyun / Yan, Yuzhong / Wang, Langhong / Huang, Zhaohua / Gong, Deming / Zhang, Guowen

Food Research International. 2023 Aug., v. 170 p.113000-

2023

Abstract: This study aimed to explore the impacts of gallic acid (GA)/protocatechuic acid (PA) on the structural and functional characteristics of whey proteins (WP) through covalent binding. To this purpose, the covalent complexes of WP-PA and WP-GA at different ... ...

Abstract	This study aimed to explore the impacts of gallic acid (GA)/protocatechuic acid (PA) on the structural and functional characteristics of whey proteins (WP) through covalent binding. To this purpose, the covalent complexes of WP-PA and WP-GA at different concentration gradients were prepared by the alkaline method. SDS-PAGE indicated that PA/GA was cross-linked by covalent bonds. The decreased contents of free amino and sulfhydryl groups suggested that WP formed covalent bonds with PA/GA by amino and sulfhydryl groups, and the structure of WP became slightly looser after covalent modification by PA/GA. When the concentration of GA was added up to 10 mM, the structure of WP was slightly loosened with a reduction of α-helix content by 2.3% and an increase in random coil content by 3.0%. The emulsion stability index of WP increased by 14.9 min after interaction with GA. Moreover, the binding of WP and 2–10 mM PA/GA increased the denaturation temperature by 1.95 to 19.87 °C, indicating the improved thermal stability of the PA/GA-WP covalent complex. Additionally, the antioxidant capacity of WP was increased with increasing GA/PA concentration. This work may offer worthful information for enhancing the functional properties of WP and the application of the PA/GA-WP covalent complexes in food emulsifiers.
Keywords	antioxidant activity ; crosslinking ; denaturation ; emulsions ; food research ; gallic acid ; polyacrylamide gel electrophoresis ; protocatechuic acid ; temperature ; thermal stability ; whey ; whey protein ; Functional property ; Covalent binding ; Whey proteins
Language	English
Dates of publication	2023-08
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.2023.113000
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Article ; Online: Unleashing the Potential: Designing Antibody-Targeted Lipid Nanoparticles for Industrial Applications with CMC Considerations and Clinical Outlook.

Wang, Sheryl / Wang, Hong / Drabek, Andrew / Smith, Wenwen Sha / Liang, Feng / Huang, Zhaohua Richard

Molecular pharmaceutics

2023 Volume 21, Issue 1, Page(s) 4–17

Abstract: Antibody-targeted lipid nanoparticles (Ab-LNPs) are rapidly gaining traction as multifaceted platforms in precision medicine, adept at delivering a diverse array of therapeutic agents, including nucleic acids and small molecules. This review provides an ... ...

Abstract	Antibody-targeted lipid nanoparticles (Ab-LNPs) are rapidly gaining traction as multifaceted platforms in precision medicine, adept at delivering a diverse array of therapeutic agents, including nucleic acids and small molecules. This review provides an incisive overview of the latest developments in the field of Ab-LNP technology, with a special emphasis on pivotal design aspects such as antibody engineering, bioconjugation strategies, and advanced formulation techniques. Furthermore, it addresses critical chemistry, manufacturing, and controls (CMC) considerations and thoroughly examines the
MeSH term(s)	Liposomes ; Drug Delivery Systems ; Nanoparticles/chemistry ; Antibodies ; RNA, Small Interfering
Chemical Substances	Lipid Nanoparticles ; Liposomes ; Antibodies ; RNA, Small Interfering
Language	English
Publishing date	2023-12-20
Publishing country	United States
Document type	Journal Article ; Review
ZDB-ID	2138405-8
ISSN	1543-8392 ; 1543-8384
ISSN (online)	1543-8392
ISSN	1543-8384
DOI	10.1021/acs.molpharmaceut.3c00735
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Article ; Online: Protocatechuic acid and gallic acid improve the emulsion and thermal stability of whey protein by covalent binding.

Fei, Xiaoyun / Yan, Yuzhong / Wang, Langhong / Huang, Zhaohua / Gong, Deming / Zhang, Guowen

Food research international (Ottawa, Ont.)

2023 Volume 170, Page(s) 113000

Abstract	This study aimed to explore the impacts of gallic acid (GA)/protocatechuic acid (PA) on the structural and functional characteristics of whey proteins (WP) through covalent binding. To this purpose, the covalent complexes of WP-PA and WP-GA at different concentration gradients were prepared by the alkaline method. SDS-PAGE indicated that PA/GA was cross-linked by covalent bonds. The decreased contents of free amino and sulfhydryl groups suggested that WP formed covalent bonds with PA/GA by amino and sulfhydryl groups, and the structure of WP became slightly looser after covalent modification by PA/GA. When the concentration of GA was added up to 10 mM, the structure of WP was slightly loosened with a reduction of α-helix content by 2.3% and an increase in random coil content by 3.0%. The emulsion stability index of WP increased by 14.9 min after interaction with GA. Moreover, the binding of WP and 2-10 mM PA/GA increased the denaturation temperature by 1.95 to 19.87 °C, indicating the improved thermal stability of the PA/GA-WP covalent complex. Additionally, the antioxidant capacity of WP was increased with increasing GA/PA concentration. This work may offer worthful information for enhancing the functional properties of WP and the application of the PA/GA-WP covalent complexes in food emulsifiers.
MeSH term(s)	Hydroxybenzoates ; Gallic Acid ; Emulsions ; Whey Proteins
Chemical Substances	protocatechuic acid (36R5QJ8L4B) ; Hydroxybenzoates ; Gallic Acid (632XD903SP) ; Emulsions ; Whey Proteins
Language	English
Publishing date	2023-05-21
Publishing country	Canada
Document type	Journal Article ; Research Support, Non-U.S. Gov't
ZDB-ID	1111695-x
ISSN	1873-7145 ; 0963-9969
ISSN (online)	1873-7145
ISSN	0963-9969
DOI	10.1016/j.foodres.2023.113000
Database	MEDical Literature Analysis and Retrieval System OnLINE

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Article: Heald frame motion trajectory based on minimum warp friction in the shedding process of three-dimensional woven fabrics

Leng, Zhuang / Ma, Wensuo / Huang, Zhaohua / Jia, Chenhui / Lei, Xianqing / Jianjun, Yin

Textile research journal. 2022 July, v. 92, no. 13-14

2022

Abstract: The partial fiber breaking in the warp yarn of three-dimensional (3D) woven fabrics needs to be urgently reduced considering the large shedding displacement and repeated yarn frictions in the fabricating process. A kinematical model of the heald frame ... ...

Abstract	The partial fiber breaking in the warp yarn of three-dimensional (3D) woven fabrics needs to be urgently reduced considering the large shedding displacement and repeated yarn frictions in the fabricating process. A kinematical model of the heald frame was established in order to analyze the impact and wear of the warp yarn in the shedding process of 3D weaving. The variation tendency of the friction force between the yarn and heddle eye was obtained and the variable acceleration trajectory of the heald frame based on minimizing the friction and impact load on the yarn was derived. The experimental results showed that the fiber breakage rate in one warp yarn using the derived curve trajectory reduced drastically. The research results are beneficial to the theoretical design of the shedding system of weaving machines for 3D woven fabric.
Keywords	eyes ; friction ; impact load ; models ; research ; woven fabrics
Language	English
Dates of publication	2022-07
Size	p. 2424-2432.
Publishing place	SAGE Publications
Document type	Article
ZDB-ID	2209596-2
ISSN	1746-7748 ; 0040-5175
ISSN (online)	1746-7748
ISSN	0040-5175
DOI	10.1177/00405175221086884
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Article: Microcapsules with slow-release characteristics prepared by soluble small molecular starch fractions through the spray drying method

Guo, Baozhong / Zhu, Chunyan / Huang, Zhaohua / Yang, Rong / Liu, Chengmei

International journal of biological macromolecules. 2022 Mar. 01, v. 200

2022

Abstract: The utilization of starch in the food and medical industry can be facilitated by using new non-chemical methods to make starch the only wall material to encapsulate microcapsules. In this study, soluble small molecular fraction obtained from corn starch ... ...

Abstract	The utilization of starch in the food and medical industry can be facilitated by using new non-chemical methods to make starch the only wall material to encapsulate microcapsules. In this study, soluble small molecular fraction obtained from corn starch by gelatinization and centrifugation methods and commercial soluble starch were used independently to encapsulate oil under the condition that wall material and core material were 2:1. Molecular weight of these starch fractions was measured firstly. The peak molecular weight of the soluble small molecular fraction of corn starch and commercial soluble starch was 3.537 × 10⁵ Da and 2.720 × 10⁴ Da, respectively. Basic physicochemical characteristics and application characteristics of the microcapsules were then characterized and compared. The soluble small molecular fraction of corn starch encapsulated microcapsule and the commercial soluble starch encapsulated microcapsule had high encapsulation efficiency (higher than 88%), high boiling water solubility (higher than 74%), high rehydration stability (higher than 2 h). Most importantly, the encapsulated oil of these microcapsules could be slowly released under the action of α-amylase and amyloglucosidase. Overall, both the soluble small molecular fraction of corn starch and commercial soluble starch could be used as microcapsule wall materials and might have great application potential in food and medicine.
Keywords	alpha-amylase ; centrifugation ; corn starch ; encapsulation ; gelatinization ; industry ; medicine ; molecular weight ; oils ; rehydration ; starch ; water solubility
Language	English
Dates of publication	2022-0301
Size	p. 34-41.
Publishing place	Elsevier B.V.
Document type	Article
ZDB-ID	282732-3
ISSN	1879-0003 ; 0141-8130
ISSN (online)	1879-0003
ISSN	0141-8130
DOI	10.1016/j.ijbiomac.2021.12.137
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Article ; Online: Microcapsules with slow-release characteristics prepared by soluble small molecular starch fractions through the spray drying method.

Guo, Baozhong / Zhu, Chunyan / Huang, Zhaohua / Yang, Rong / Liu, Chengmei

International journal of biological macromolecules

2021 Volume 200, Page(s) 34–41

Abstract	The utilization of starch in the food and medical industry can be facilitated by using new non-chemical methods to make starch the only wall material to encapsulate microcapsules. In this study, soluble small molecular fraction obtained from corn starch by gelatinization and centrifugation methods and commercial soluble starch were used independently to encapsulate oil under the condition that wall material and core material were 2:1. Molecular weight of these starch fractions was measured firstly. The peak molecular weight of the soluble small molecular fraction of corn starch and commercial soluble starch was 3.537 × 10
MeSH term(s)	Capsules
Chemical Substances	Capsules
Language	English
Publishing date	2021-12-30
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.2021.12.137
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Article ; Online: Fabrication and characterization of the W/O/W multiple emulsion through oleogelation of oil.

Huang, Zhaohua / Guo, Baozhong / Deng, Chong / Tang, Can / Liu, Chengmei / Hu, Xiuting

Food chemistry

2021 Volume 358, Page(s) 129856

Abstract: W/O/W emulsions were easily prepared by oleogelation of the oil phase using rice bran wax (RBX) and their microstructure, stability, rheology and protection of proanthocyanidins and β-carotene were investigated. Formation of the W/O/W emulsion was ... ...

Abstract	W/O/W emulsions were easily prepared by oleogelation of the oil phase using rice bran wax (RBX) and their microstructure, stability, rheology and protection of proanthocyanidins and β-carotene were investigated. Formation of the W/O/W emulsion was confirmed using confocal laser scanning microscopy and staining of the inner aqueous phase by tartrazine. The average particle size and viscosity of the emulsion increased as the RBX concentration increased. Moreover, RBX increased the stability of the emulsion and the emulsion was the most stable when the RBX concentration was 8.0% or 10.0%. On the other hand, the W/O/W emulsions were used to simultaneously encapsulate proanthocyanidins and β-carotene. Specifically, proanthocyanidins and β-carotene in RBX-containing emulsions were more stable and had higher bioaccessibility than in the emulsion without RBX. Besides, both their chemical stability and bioaccessibility reached the maximum value when the RBX concentration was 8.0% or 10.0%. In summary, the optimal RBX concentration was 8.0%.
MeSH term(s)	Corn Oil/chemistry ; Emulsions/chemistry ; Food Storage ; Particle Size ; Proanthocyanidins/chemistry ; Proanthocyanidins/pharmacokinetics ; Rheology ; Rice Bran Oil/chemistry ; Viscosity ; Water/chemistry ; beta Carotene/chemistry ; beta Carotene/pharmacokinetics
Chemical Substances	Emulsions ; Proanthocyanidins ; beta Carotene (01YAE03M7J) ; Water (059QF0KO0R) ; Corn Oil (8001-30-7) ; Rice Bran Oil (LZO6K1506A)
Language	English
Publishing date	2021-04-19
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.2021.129856
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