Article
Chemistry, Multidisciplinary
Pitcha Liewchirakorn, Kamonwad Ngamchuea
Summary: A low-cost electrolytic technology for starch modification using abundant chloride salt as a redox mediator has been developed. The effects of electrolysis conditions on the in situ starch modification are investigated, and the modification mechanisms are determined by the type of chlorine species generated during the process. The modified starch exhibits significant changes in its properties.
Article
Biochemistry & Molecular Biology
Guihua Yang, Yuanyuan Xia, Zhaoyun Lin, Kai Zhang, Pedram Fatehi, Jiachuan Chen
Summary: The cellulose nanocrystal-based oxidation system provides an alternative and green method to improve the oxidizing degree of starch. The cellulose nanocrystal functions as a prooxidant and reinforcing agent, significantly enhancing the properties of the starch-based composite films.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Materials Science, Paper & Wood
Yuko Ono, Miyuki Takeuchi, Yaxin Zhou, Akira Isogai
Summary: The study showed that the molecular structure of cellulose samples and formation of nanofibrils can be altered under different oxidation conditions, with the presence of certain hydrocarbons possibly being generated during the reactions.
Article
Environmental Sciences
Da-won Lee, Yongtae Ahn, Dong-Wan Cho, Bikram Basak, Byong-Hun Jeon, Jaeyoung Choi
Summary: This study evaluated the effectiveness of FeS2/NaClO treatment for removing arsenic (As) from fractured-bedrock groundwater through oxidative adsorption. The addition of NaClO significantly increased the As removal efficiency, achieving 98.6% removal within 60 minutes. Coexisting anions (Cl-, CO3-, HCO3-, NO3-, and F-) did not affect the As removal capacity of FeS2/NaClO, except for PO43-. X-ray spectroscopy analysis revealed the oxidation of As(III) to As(V) during the adsorption process. The continuous flow-bed column study confirmed the efficiency of FeS2/NaClO treatment in lowering As contamination levels.
ENVIRONMENTAL POLLUTION
(2023)
Article
Food Science & Technology
Runjie Shi, Ning Tang, Xiaojun Zhang, Yongqiang Cheng
Summary: The effects of hypochlorite oxidation on the physicochemical properties of mung bean, potato, and pea starches and the suitability of oxidized starches for making starch noodles were investigated. The oxidation process resulted in the formation of carboxyl groups in starches, leading to a decrease in viscosity and an increase in conclusion temperature and gelatinization enthalpy. The changes observed in the oxidized starches were highly correlated with the carboxyl contents, and the introduction of carboxyl groups effectively inhibited starch retrogradation. The addition of 5% oxidized starches improved the overall quality of the starch noodles.
Article
Chemistry, Physical
Mei Yang, Yoko Iizumi, Liang Chen, Toshiya Okazaki, Don Futaba, Minfang Zhang
Summary: Due to their unique graphitic tubular structures, carbon nanotubes (CNTs) have stability concerns for their wide and environmentally friendly use. This study showed that single-wall CNTs (SWNTs) can be rapidly degraded into carbon dioxide at room temperature using sodium hypochlorite (NaClO) and UV-light irradiation (UV/NaClO). The degradation involved a multi-step oxidation reaction, induced by oxygen radicals formed from NaClO irradiation. The findings provide insights into CNT stability and offer a potential method for the treatment of CNT wastewater.
Article
Environmental Sciences
Imtiaz Afzal Khan, Kang Hoon Lee, Yong-Soo Lee, Jong-Oh Kim
Summary: The study found that the addition of chlorine dioxide and sodium hypochlorite as disinfectants in municipal water distribution systems can lead to oxidation and damage in pipe materials, with ClO2 being more corrosive. Under disinfectant exposure, the oxidative stability of HDPE/UPVC was significantly higher than that of LDPE/Hi-PVC.
Article
Engineering, Environmental
Senem Yazici Guvenc, Oruc Kaan Turk, Emine Can Guven, Narmin Garazade, Gamze Varank
Summary: The efficiency of UV-activated sodium percarbonate (SPC) and sodium hypochlorite (SHC) in removing Norfloxacin (Norf) from water was examined. The results showed that the synergistic effect of UV-SHC was 0.61, while that of UV-SPC was 2.89. Based on the reaction rate constants, the processes were ranked as UV-SPC > SPC > UV and UV-SHC > SHC > UV. The optimum operating conditions for maximum Norf removal were determined using central composite design: UV-SPC (1 mg/L initial Norf, 4 mM SPC, pH 3, 50 min) and UV-SHC (1 mg/L initial Norf, 1 mM SHC, pH 7, 8 min), achieving removal yields of 71.8% and 72.1%, respectively. Both HCO3-, Cl-, NO3-, and SO42- had negative effects on the processes. UV-SPC and UV-SHC processes were effective in removing Norf from aqueous solution, with UV-SHC being more efficient and economical.
WATER SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Yu-Hsuan Wu, Chun-Nan Wu, Hsi-Mei Lai
Summary: Development of intact oxidized starch granules by regioselective oxidation technology provides a new research direction for oxidized starch. In this study, sodium tetrahydridoborate (NaBH4)-treated oxidized starch (OS-BH4) granules were prepared by a one-pot method. The OS-BH4 granules showed higher molecular weights, degrees of polymerization, viscosities, and swelling power compared to the oxidized starch (OS) granules without NaBH4 reduction. The difference in properties was attributed to factors such as repulsive forces, hydrophilicity of the C6 aldehyde groups, and hemiacetal linkages.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Energy & Fuels
Jing-Hui Lv, Ya Wang, Yang-Yang Zhang, Xian-Yong Wei, Yu -Long Zhang, Zhi-Min Zong
Summary: Low rank coals with high oxygen contents can be converted into valuable chemicals through a two-step oxidative degradation process. Activation of aromatic ring structures in coal using hydrogen peroxide solution, followed by further oxidation with sodium hypochlorite solution, can degrade the macromolecular networks in coal and increase the yields of valuable products compared to direct oxidation with sodium hypochlorite solution.
Article
Chemistry, Organic
Yong He, Shiyun Chen, Yonghao Gao, Shuangying Gui, Yisi Feng
Summary: Tryptanthrin was synthesized by a simple one-pot method, and the optimal reaction conditions were determined. The structure of the target product was confirmed, and the method showed high yield and purity, low production cost, and easy operation, making it suitable for industrial production.
SYNTHESIS-STUTTGART
(2022)
Article
Food Science & Technology
Qinghan Zeng, Liang Zhang, Wenyan Liao, Jinfang Liu, Fang Yuan, Yanxiang Gao
Summary: Xanthan gum was modified and improved through extrusion process with the presence of OSA starch. The addition of OSA starch significantly altered the rheological properties of XG, leading to enhanced solubility and viscosity. The modified XG showed potential for various applications in the food industry, particularly in products for individuals with swallowing difficulties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Signe Schram Zinck, Stefan Jarl Christensen, Ole Bandsholm Sorensen, Birte Svensson, Anne S. Meyer
Summary: In this study, the efficiency of commonly used inactivation methods, such as multistep washing and pH adjustment, in inactivating a-amylases in the presence of raw potato starch were evaluated. An effective approach using sodium hypochlorite (NaOCl) for irreversible a-amylase inactivation was demonstrated. Treatment at extreme pH followed by a neutral pH resulted in significant starch hydrolysis, and inactivation by multistep washing followed by gelatinization gave significant starch degradation compared to samples inactivated with NaOCl before the wash.
Article
Biochemistry & Molecular Biology
Azfaralariff Ahmad, Farah Faiqah Fazial, H. P. S. Abdul Khalil, Shazrul Fazry, Azwan Lazim
Summary: Starch nanocrystals (SNCs) with modified surface properties were obtained through esterification using lauroyl chloride (LC). The modification process increased the hydrophobicity and amphiphilicity of SNCs while reducing their crystallinity and thermal stability. The emulsification capabilities of the modified SNCs were demonstrated to be superior to pristine SNCs, highlighting their potential as particle emulsifiers.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Environmental Sciences
Haiyang He, Lu Wang, Yulei Liu, Wei Qiu, Zhicen Liu, Jun Ma
Summary: This study found that the degradation of phenolic substances can be significantly improved by combining Fe(VI) with NaClO. The Fe(VI)/NaClO system exhibited a synergistic effect in oxidizing micropollutants, leading to higher degradation rates compared to Fe(VI) alone. The combination of Fe(VI) and NaClO also reduced the formation potential of disinfection by-products (DBPs) and trihalomethanes (THMs).
SCIENCE OF THE TOTAL ENVIRONMENT
(2023)
Review
Food Science & Technology
Rongrong Ma, Zhengyu Jin, Fan Wang, Yaoqi Tian
Summary: The review explores the mechanisms by which starch contributes to food flavor, including participating in flavor formation and affecting flavor release throughout starch multiscale structure. It also analyzes specific examples of rice-based instant foods to summarize the specific contribution of starch to flavor, emphasizing the importance of reducing sugars produced during food processing and the contribution of different starch structures to flavor qualities.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Liping Li, Ranran Chang, Jinling Zhan, Hao Lu, Xiaoxue Lu, Yaoqi Tian
Summary: Non-crystalline granular starch (NCGS) was successfully prepared at 210 degrees C, showing lower processing viscosity, decreased crystallinity, and increased amylose content. This enhances efficiency and reduces environmental pollution in industrial starch applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Rongrong Ma, Xintian Wang, Hao Lu, Yaoqi Tian
Summary: Debranched starch (DBS) can be used as a wall material to protect guest molecules, with the hydrophobic cavity size being a crucial parameter for the formation of inclusion complexes. The cavity sizes of DBS with different average degrees of polymerization were evaluated using carbon nanotubes, indicating potential for guiding the encapsulation of macromolecular guests by DBS.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Engineering, Environmental
Hao Xu, Long Chen, David Julian McClements, Yao Hu, Hao Cheng, Chao Qiu, Hangyan Ji, Chunrui Sun, Yaoqi Tian, Ming Miao, Zhengyu Jin
Summary: Damage, contamination, or waste of foods during storage, transportation, and sale pose serious challenges to global food security. Innovative packaging materials, such as active and smart packaging, are being developed to extend the shelf life of foods and monitor their quality and safety in real time. These materials, which use photoactivated technologies, have the potential to revolutionize the food industry.
CHEMICAL ENGINEERING JOURNAL
(2022)
Article
Chemistry, Applied
Canxin Cai, Yaoqi Tian, Chunrui Sun, Zhengyu Jin
Summary: This study investigated the formation mechanism of enzyme-resistant structures in extruded starch, specifically, fatty acid-starch complexes (FASCs). The effects of fatty acids with different carbon-chain lengths and degrees of unsaturation on complex formation were evaluated. The results showed that fatty acids with shorter carbon chains and higher unsaturation tended to form more stable complexes. Reheating and cooling led to the formation of new complexes and starch networks, limiting enzyme penetration into starch granules.
Article
Engineering, Environmental
Fan Wang, Rongrong Ma, Jinling Zhan, Yaoqi Tian
Summary: In this study, a superhydrophobic and magnetic modular cryogel was fabricated, which showed excellent oil removal, self-cleaning, and anti-fouling properties. The magnetic module allowed the material to be propelled and controlled by a magnet on the water surface.
JOURNAL OF HAZARDOUS MATERIALS
(2022)
Article
Engineering, Chemical
Fan Wang, Rongrong Ma, Jinling Zhan, Wenshuo Shi, Yuanyuan Zhu, Yaoqi Tian
Summary: Development of novel superhydrophobic adsorbents is necessary for the removal of oil spills in aquatic ecosystems. This study presents a smart superhydrophobic starch-based adsorbent that exhibits excellent water repellent and self-cleaning properties. The adsorbent can be remotely propelled by a magnet to clean oil patches, and unexpectedly demonstrates collaborative oil absorption behavior.
SEPARATION AND PURIFICATION TECHNOLOGY
(2022)
Article
Chemistry, Applied
Fan Wang, Rongrong Ma, Yaoqi Tian
Summary: A novel starch-based superhydrophobic absorbent (HMS-SiO2@MSC) was developed by introducing nanoparticles into starch cryogel, showing magnetism and superhydrophobicity for efficient oil spill cleanup.
CARBOHYDRATE POLYMERS
(2022)
Article
Chemistry, Applied
Xuemin Kang, Siqiang Jia, Wei Gao, Bin Wang, Xiaolei Zhang, Yaoqi Tian, Qingjie Sun, Mohammed Atef, Bo Cui, A. M. Abd El-Aty
Summary: This study investigated the impact of microwave treatment on the formation of starch-lipid complexes and physicochemical properties of wheat starch fortified with lipids. The results showed that microwave treatment can enhance the interaction between starch and lipids, resulting in the formation of resistant starch. This finding suggests potential applications of microwave treatment in the development of hypoglycemic foods.
Article
Chemistry, Applied
Fan Wang, Rongrong Ma, Yaoqi Tian
Summary: In this study, a food grade colorimetric starch-based waterproof coating was developed using starch nanoparticles, stearic acid, and anthocyanin. The coating exhibited good thermostability and water repellency, as well as mechanical and chemical durability, self-cleaning property, and liquid food repellency. Additionally, the introduction of anthocyanin enabled the coating to exhibit color response to different pH solutions.
Article
Chemistry, Applied
Hao Lu, Yaoqi Tian, Rongrong Ma
Summary: In this study, the long- and short-range order of retrograded starch was evaluated using FTIR, XRD, and Raman spectroscopy. It was found that the order of all helical structures increased during retrogradation, with the amylose double helix having the highest order and crystallization rate.
FOOD HYDROCOLLOIDS
(2023)
Article
Green & Sustainable Science & Technology
Fan Wang, Rongrong Ma, Jinling Zhan, Tong Wang, Yaoqi Tian
Summary: In this study, a starch-based superhydrophobic and magnetic adsorbent was developed with excellent water repellent, self-cleaning, and anti-pollution properties. The adsorbent can be used for underwater heavy oil absorption and magnetically guided oil slick cleaning, showing promising potential in tackling oil contamination in complex environments.
JOURNAL OF CLEANER PRODUCTION
(2022)
Review
Food Science & Technology
Xiaoxue Lu, Rongrong Ma, Jinling Zhan, Fan Wang, Yaoqi Tian
Summary: This article reviews the effects of proteins and their hydrolysates on the structure, properties, and digestibility of starch. The study found that proteins and their hydrolysates have different impacts on the microstructure, crystal structure, chemical structure, and thermal stability of starch under different conditions. They can also regulate the digestive properties of starch and be used as ingredients for low-glycemic starch-based food.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Chemistry, Applied
Tong Wang, Fan Wang, Rongrong Ma, Yaoqi Tian
Summary: This study explores the effects of different commercial enzymes on the modification of starch and evaluates the properties of the modified starch and the performance of sized paper. The results indicate that pullulanase and beta-amylase have better prospects as surface-sizing agents than alpha-amylase.
CARBOHYDRATE POLYMERS
(2022)
Article
Agricultural Engineering
Fan Wang, Rongrong Ma, Yaoqi Tian
Summary: This study successfully fabricated a superhydrophobic starch-based adsorbent with excellent oil absorption performance and superhydrophobicity, showing promising application in oil spill cleanup.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Chemistry, Applied
Deepika Sharma, Gregory R. Ziegler, Federico M. Harte
Summary: Fabrication of bead-free nanofibers from pure casein is challenging due to its self-aggregation tendency. In this study, the influence of pH, ethanol content, ionic environment, and casein concentration on the solubility and solution characteristics of casein-based spinning dopes was analyzed. The addition of tetrasodium pyrophosphate (TSPP) reduced bead defects and improved the properties of the nanofibers. The viscosity of the solution depended on the casein concentration, and bead-free nanofibers were obtained at a concentration higher than the entanglement concentration (C-e).
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Smriti Shrestha, Leonie Van't Hag, Victoria Haritos, Sushil Dhital
Summary: This study investigated the pasting properties, structural formation, and molecular changes of mungbean, green lentil, and yellow pea proteins during high moisture extrusion (HME). The results showed that protein composition and conformation played important roles in the structural development and molecular changes during HME.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Shi Liu, Na Sun, Kunyu Ren, Xubin Tan, Lanxin Li, Zhe Wang, Shicheng Dai, Xiaohong Tong, Huan Wang, Lianzhou Jiang
Summary: In this study, self-assembled soy protein nanoparticles (SPN) were successfully prepared and used for encapsulation of lutein, 8-carotene, and curcumin. The encapsulated natural pigments showed improved stability, especially curcumin. This study provides a new approach for extending the use of lipophilic natural edible pigments in food products.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jianming Wang, Ziyun Liu, Kaiwen Zheng, Zhe Yuan, Chen Yang
Summary: By combining with high methoxyl pectin (HMP), the emulsifying properties of oat protein isolate (OPI) were improved. The OPI-HMP complex formed soluble complexes under specific pH conditions, exhibiting excellent emulsifying activity and stability, making it suitable as a delivery system for lipid soluble bioactive compounds in food and biomedical applications.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zihao Yin, Junzhe Zou, Mengwei Wang, Ruonan Huang, Yuemiao Qian, Mingyong Zeng, Fangwei Li
Summary: Phycocyanin, a protein prone to degradation under acidic conditions and unstable at high temperatures, has limited application in food. This study successfully combined phycocyanin with whey protein isolate using protein coprecipitation and chitosan coating to form composite particles, which maintained the color and colloidal stability of phycocyanin. The composite particles showed minimal color changes and retained high pigment retention rates after heating. Furthermore, the composite particles exhibited excellent antioxidant capacity. This breakthrough expands the application of phycocyanin in acidic beverages and other food forms.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yuting Su, Qian Zhou, Hui Xu, Manting Huang, Siqian Li, Jiayi He, Ka-Wing Cheng, Mingfu Wang
Summary: By developing the CM-Cur/QT complex, the solubility and stability of quercetin were improved, leading to enhanced bioavailability. The complex showed increased bio-accessibility and antioxidant efficacy during in vitro digestion, and facilitated the internalization of quercetin in macrophages, exerting a potential synergistic anti-inflammatory effect.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Sheliang Zhao, David Julian Mcclements, Xuebo Liu, Fuguo Liu
Summary: The low oral bioavailability of some bioactive ingredients is a challenge in the supplement and functional food areas. This study designs natural carriers that can simultaneously deliver both hydrophobic and hydrophilic bioactive ingredients, thereby increasing their ability to exert synergistic effects.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Md Easdani, Shabbir Ahammed, Md Nazmus Saqib, Fei Liu, Fang Zhong
Summary: Compiling hydrophobic and hydrophilic proteins to form a mechanically reliable bilayer film with improved water barrier properties and hydrophobicity is challenging. By introducing cross-linkers, the film exhibits compatible and flexible surfaces, enhanced color and transparency, and controlled water vapor permeability. The bilayer film shows potential for improving value-added functional properties.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Tian-Qi Zhou, Xue-Chen Wang, Ling-Yi Gao, Jia-Nan Yan, Hai-Tao Wu
Summary: This study investigated the synergetic gelation of curdlan gum (CG) and gellan gum (GG) at different ratios. The optimal gelation was achieved at a mass ratio of 1:1 and a total concentration of 0.6%. The gel properties were influenced by the CG/GG ratio, with the strongest gel observed at a ratio of 5:5. The improved gel properties were attributed to hydrogen bonds between CG and GG. The CG/GG binary composite gel exhibited increased water holding capacity as the CG/GG ratio decreased. Furthermore, the microstructure of the CG/GG gel was denser and more homogeneous, supporting its stronger gel rigidity and water holding capacity.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jialin Sun, Zihao Wei, Changhu Xue
Summary: In this study, porous gelatin microspheres (PGMs) with surface and internal porous structure were developed for the controlled release and rapid functional response of anthocyanins (ANCs). The loading of ACNs was achieved through electrostatic interaction, resulting in a high loading capacity. ACN@PGMs exhibited long-term controlled release, improved storage stability, and ammonia responsiveness, making them suitable for applications as antioxidant factors and food freshness indicators in the food industry.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinlai Dou, Yanling Hao, Ying Sun, Pin Yang, Linlin Liu, Yinyuan He, Yanguo Shi, Chunhua Yang, Fenglian Chen
Summary: In this study, chitosan hydrochloride/carboxymethyl starch sodium (CHC-CMS-Na) nanogels were prepared as a baking additive and showed potential in improving bread quality.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinya Wang, H. Douglas Goff, Steve W. Cui
Summary: This study thoroughly investigated the synergistic gelation between yellow mustard gum (YMG) and kappa-carrageenan using multiple techniques. The results showed that the interaction between YMG and kappa-carrageenan was mainly polymer associations, and YMG affected the gel formation process of kappa-carrageenan.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jielong Zhang, Dasong Liu, Xiumei Tao, Jun Tang, Xiaoyu Peng, Thom Huppertz, Xiaoming Liu, Peng Zhou
Summary: The effect of enzymatic dephosphorylation on the structure of casein micelles in caprine micellar casein concentrate was studied. The results showed that with increasing dephosphorylation, the molar mass decreased, the radii decreased, the hydration increased, and the internal protein inhomogeneity disappeared.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Wentao Ma, Chao Yuan, Bo Cui, Tian Gao, Li Guo, Bin Yu, Meng Zhao, Feixue Zou
Summary: This study investigated the influence of highly-branched cyclic dextrin (HBCD) on the physiochemical properties of x-carrageenan (KC) gels. The addition of HBCD significantly enhanced the storage modulus and freeze-thaw stability of KC gels. HBCD promoted the distribution of KC chains and aggregation of KC helixes, resulting in a compact network structure and reduced water loss. Furthermore, HBCD strengthened the thermal reversibility of KC gels through enhanced hydrogen-bonding interactions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Ya-Ru Wang, Qin Yang, Yi-Xuan Jiang, Han-Qing Chen
Summary: This study successfully improved the aqueous solubility, thermal stability, and antioxidant activity of RES by using ovalbumin fibrils as nanocarriers. The pH value was found to have an impact on the formation and properties of the complex, with the best interaction observed at pH 2.0.
FOOD HYDROCOLLOIDS
(2024)
