Article
Multidisciplinary Sciences
M. Gabriela Espinosa, Gaston A. Otarola, Jerry C. Hu, Kyriacos A. Athanasiou
Summary: This study utilized vibrometry as a rapid and non-contact method for dynamic mechanical characterization of knee cartilage, revealing significant differences among different cartilages and suggesting that meniscus may lack shock absorption abilities.
JOURNAL OF THE ROYAL SOCIETY INTERFACE
(2021)
Article
Food Science & Technology
Paulo Jose do Amaral Sobral, Gebremedhin Gebremariam, Federico Drudi, Ana Cristina De Aguiar Saldanha Pinheiro, Santina Romani, Pietro Rocculi, Marco Dalla Rosa
Summary: This study investigates the effect of chitosan and acetic acid concentrations on the rheological and viscoelastic properties of chitosan solutions. Chitosan concentration strongly affects the rheological properties, while the effect of acetic acid is less evident. All solutions behave as pseudoplastic fluids and exhibit viscoelastic properties.
Article
Materials Science, Paper & Wood
Yuehua Zhu, Yaoli Zhang, Biao Pan
Summary: The study revealed that during hydrothermal processing, the viscoelastic properties of Taxodium hybrid 'Zhongshanshan' wood differ between the heartwood and sapwood. The heartwood showed greater elastic and viscous deformation, as well as higher storage modulus and glass transition temperature. An increase in moisture content led to lower storage modulus and hemicellulose glass transition temperature.
Article
Materials Science, Multidisciplinary
Lu Pang, Peixin Sun, Xufeng Dong, Tao Tang, Yi Chen, Qiang Liu, Min Qi
Summary: The limited self-repair capacity of articular cartilage can be improved by using biomimetic scaffolds such as PNRAHCs, which have better shear mechanical properties. The addition of PCL nanofibers into alginate hydrogels can enhance their shear viscoelasticity and make them potential scaffolds for repairing fibrocartilage tissues.
MATERIALS RESEARCH EXPRESS
(2021)
Article
Engineering, Biomedical
Weiqi Li, Duncan E. T. Shepherd, Daniel M. Espino
Summary: This study analyzed the compressive viscoelastic properties of brain tissue in both time and frequency domains using Finite Element models, and estimated the viscoelastic response in the time domain based on frequency-dependent mechanical moduli. The research demonstrates the feasibility of deriving time-domain viscoelastic parameters from frequency-dependent data for biological tissues through experimental tests and computational simulations.
ANNALS OF BIOMEDICAL ENGINEERING
(2021)
Article
Food Science & Technology
Shabbir Ahammed, Fei Liu, Md Easdani, Md Nazmus Saqib, Fang Zhong
Summary: The solubility of zein varies with solvent types, affecting the physicochemical properties of the filmforming solutions and fabricated zein films. The transformation of α-helix to β-sheet in zein molecules is influenced by solvent polarity, which affects zein self-assembly. Zein films were fabricated using various concentrations of aqueous acetic acid solvent and aqueous ethanol solvent, resulting in differences in solubility, mechanical properties, and zeta potential.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Chemistry, Applied
Yang Yu, Shi-Yu Li, Tong-Cheng Xu, Guo-Qing Huang, Jun-Xia Xiao
Summary: The interaction between zein and propylene glycol alginate (PGA) in aqueous ethanol was studied for fabricating zein-based nanoparticles. Electrostatic attraction was observed between the two polyelectrolytes in aqueous ethanol. The interaction was not affected by temperature but weakened at high biopolymer concentrations. The optimum conditions for zein/PGA nanoparticle formation were determined to be pH 5.0, zein to PGA mass ratio 2:1, total solid concentration 0.2% (w/v), and ethanol concentration 70% (v/v) in the absence of salts. The self-assembly in 70% ethanol was found to be a feasible method for fabricating zein/PGA nanoparticles with homogeneous structure and enhanced stability.
FOOD HYDROCOLLOIDS
(2023)
Article
Materials Science, Multidisciplinary
Nitesh, Arun Kumar, Sandeep Saini, K. L. Yadav, P. K. Ghosh, Ankit Rathi
Summary: Decorating TiO2 nanoparticles on MWCNTs changes the fracture mechanism and generates a new fracture surface in the multiphase nanocomposite, altering its behavior under various types of stresses.
MATERIALS CHEMISTRY AND PHYSICS
(2022)
Article
Polymer Science
Mamdouh Taha Ghannam, Mohamed Y. E. Selim, Abdulrazag Y. Zekri, Nabil Esmail
Summary: This study conducted experimental assessments using a RheoStress RS100 rheometer to investigate the viscoelastic properties of crude oil-xanthan emulsions. Emulsions were prepared by mixing crude oil with concentrations ranging from 0 to 75% volume with two xanthan gums (Sigma and Kelzan) at concentrations ranging from 0 to 10(4) ppm. The linear viscoelastic range of all tested emulsions was found to be between 0.1-10 Pa. The complex modulus increased steadily with frequency and gum concentration, and the presence of crude oil significantly affected the measured values of the complex modulus at higher xanthan concentrations.
Article
Engineering, Biomedical
Pallavi Uday Shirke, Hiya Goswami, Vardhman Kumar, Darshan Shah, Sarayu Beri, Siddhartha Das, Jayesh Bellare, Satyajit Mayor, K. V. Venkatesh, Jyoti R. Seth, Abhijit Majumder
Summary: Directed cell migration plays a crucial role in physiological and pathological conditions. In this study, a novel form of directional cellular migration termed Viscotaxis was identified, where cells migrated from high to low loss modulus. The findings highlight the importance of considering viscous modulus in stiffness-based substrates for tissue engineering, showing the significance of substrate viscoelasticity in cell mechanics.
ACTA BIOMATERIALIA
(2021)
Article
Biochemistry & Molecular Biology
Dipan Roy, K. Jayaram Kumar
Summary: This study examined the rheological behavior of a mixture of dry-heated Alocasia macrorrhizos starch with monosaccharide and disaccharide under different pressure processing times. The samples exhibited shear-thinning behavior and the highest viscosity was observed in the 15 min pressure treated samples. Increasing pressure treatment duration enhanced the values of storage modulus and loss modulus, showing weak gel-like behavior. The resulting extremely viscous starch-saccharides combination has various applications in pharmaceuticals and food industries.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biophysics
Yusen Chen, Rui Wu, Bo Yang, Guannan Wang
Summary: This paper establishes a multiscale micromechanics model of cortical bone and investigates the effect of microstructure on its elastic behavior. The Mori-Tanaka model and locally exact homogenization theory are introduced to homogenize the heterogeneous materials at each level. The model predicts the effective moduli of cortical bone and the results are verified against experimental data. The study also shows that hydration has a greater influence on the mechanical properties of cortical bone than aging.
BIOMECHANICS AND MODELING IN MECHANOBIOLOGY
(2022)
Article
Engineering, Mechanical
Marco Amabili, Prabakaran Balasubramanian, Giovanni Ferrari
Summary: This study explores the increase in damping with vibration amplitude and the increase in stiffness with vibration frequency in nonlinear vibrations of rectangular plates. A fractional linear solid model is applied to capture these phenomena and the frequency-dependent nonlinear damping. The results are compared with experimental data, showing good agreement in various aspects of the vibration response.
NONLINEAR DYNAMICS
(2021)
Article
Physics, Multidisciplinary
A. A. Ibiyemi, G. T. Yusuf, Akinrinola Olusola
Summary: The research examines the influence of magnetic field and temperature on the magneto viscous and magneto viscoelastic nature of cobalt ferrite ferrofluid. Different rheological behaviors of the fluid were observed through steady rotational and oscillatory measurements. The fluid exhibits viscoelastic behavior and is affected by both magnetic field and shear rate.
Article
Biochemistry & Molecular Biology
Nehal Dwivedi, Siddhartha Das, Jayesh Bellare, Abhijit Majumder
Summary: This study investigates the effect of substrate viscoelasticity on mesenchymal stem cells behavior, revealing that cells spread more but exert less force on viscoelastic substrate. Furthermore, the viscoelasticity of the substrate also impacts the expression of contractility-associated proteins in the cells.
BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS
(2021)
Article
Food Science & Technology
Chao Chen, Qixin Zhong, Zhengxing Chen
Summary: This study successfully encapsulated quercetin in whey protein isolate using a green, efficient pH-driven method, which significantly increased its water solubility and potential bioavailability. The encapsulation improved the bioaccessibility and cellular uptake of quercetin, indicating the enhanced physical and potentially biological properties of quercetin.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Shan Hong, Vermont P. Dia, Seung Joon Baek, Qixin Zhong
Summary: This study successfully encapsulated apigenin with whey protein isolate through nanoencapsulation, maintaining its anticancer activity and enhancing cellular uptake, proapoptotic effects, and bioavailability, which may be significant for incorporating lipophilic phytochemicals in functional beverages for disease prevention.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Tao Wang, Jiaxin Wu, Ren Wang, Qixin Zhong
Summary: This article reviews the pH-cycle technology for producing self-assembled nanostructures using food-grade molecules. The pH-cycle technology utilizes pH-dependent interactions to form nanostructures, which can be used as novel functional food ingredients. The nanostructures can enhance food quality, safety, healthfulness, and sustainability.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
Article
Chemistry, Applied
Inseob Choi, Nan Li, Qixin Zhong
Summary: This study investigates the potential of using freeze-dried mushroom microparticles loaded with curcumin and quercetin as antioxidants in cooked beef patties. The results demonstrate the successful loading of curcumin and quercetin into the microparticles, resulting in improved antioxidative effect and inhibition of lipid oxidation. The study highlights the potential of porous mushroom matrices for enhancing food quality by loading lipophilic antioxidants.
Article
Biotechnology & Applied Microbiology
Huaiqiong Chen, Yongguang Guan, Anyi Wang, Qixin Zhong
Summary: The combination of TO and scCO(2) treatments significantly improved the disinfection effectiveness on raw almonds inoculated with E. coli K12. Temperature had the most significant effect on log reduction.
Article
Biochemistry & Molecular Biology
Nan Li, Qixin Zhong
Summary: The transacylation reaction was used to prepare protein-polysaccharide conjugates as emulsifiers, which were able to stabilize oil-in-water emulsions. The NaCas content reduced droplet size, while the alginate moiety stabilized oil droplets via electrostatic and steric mechanisms.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Huaiqiong Chen, Qixin Zhong
Summary: Essential oils have antimicrobial activities against bacteria, but their water-insolubility and unpleasant sensory properties limit their usage. This study prepared self-emulsified nanoemulsions containing multiple essential oils with synergistic antibacterial activities, which remained stable and effective after 180-day storage. These nanoemulsions could potentially be used as natural preservatives in food products to improve food safety.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Agriculture, Dairy & Animal Science
Nan Li, Inseob Choi, Jennifer Vuia-Riser, Brandon Carter, MaryAnne Drake, Qixin Zhong
Summary: This study investigated the sensory and physical properties of lemon-flavored beverages with different levels of nonfat dry milk (NFDM) during storage. The findings showed that the beverage with 5% NFDM had higher aroma and lemon flavor, as well as a preferred appearance by consumers. Storing the beverages at a lower temperature contributed to better stability.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Food Science & Technology
Sawitree Suwannasang, Qixin Zhong, Benjawan Thumthanaruk, Savitri Vatanyoopaisarn, Dudsadee Uttapap, Chureerat Puttanlek, Vilai Rungsardthong
Summary: This study compared the physicochemical properties of yogurt fortified with microencapsulated polyunsaturated fatty acids. The microcapsules were found to distribute evenly in the yogurt and enhance the release of free fatty acids, but also weakened the yogurt structure.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Engineering, Biomedical
Hao Zhang, Ren Wang, Chao Wu, Wei Feng, Qixin Zhong, Xianfu Chen, Tao Wang, Chuanbin Mao
Summary: This study reports the self-assembly of milk casein and rice protein into protein nanoparticles with controllable release profiles. These nanoparticles can be efficiently uptaken by breast cancer cells and effectively kill cancer cells. The solid core of the nanoparticles completely inhibits tumor growth. This research opens up a new avenue for producing biomaterials with controllable interior topologies relevant to drug release profiles through diffusion-mediated nanoscale carving.
Article
Food Science & Technology
Nan Li, Qixin Zhong
Summary: This study found that adding sodium caseinate to spray-dried milk protein dispersions can improve the static and dynamic hydration properties of the powders, with the 1:1 treatment showing the best dispersion and fastest dissolution.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Ying Wan, Huilong Liu, Zhengxing Chen, Chao Wu, Qixin Zhong, Ren Wang, Wei Feng, Xianfu Chen, Jinliang Zhang, Tao Wang, Zunmin Zhang, Bernard P. Binks
Summary: The construction of 2D Janus biointerfaces and 3D enteric biomaterials was achieved through the self-adaptation of 1D protein-polysaccharide nanostructures at the oil-water interface. These biomaterials consist of a protein dermis that accommodates oil droplets as a reservoir for bioactive compounds, and a polysaccharide epidermis that protects them from gastric degradation. The retention time of a bioactive cargo in the intestinal tract can be controlled by adjusting the thickness of the epidermis. This study highlights the importance of skin-inspired construction of enteric biomaterials using self-adaptation of 1D nanostructures at the oil-water interface, which can be tailored for specific therapeutic efficacies in intestinal treatments.
Review
Agriculture, Multidisciplinary
Huiwen Wang, Qixin Zhong, Jun Lin
Summary: The use of IgY derived from hyperimmune egg yolk as a passive immune agent shows promise in combating microbial infections. However, the development of effective IgY products for humans and animals has faced challenges including stability, purification, immunogenicity, and repertoire diversity. This review provides an overview of these challenges and potential solutions, and also discusses the exploration of IgY technology in the fight against the COVID-19 pandemic.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biotechnology & Applied Microbiology
Claire N. Schamp, Nitin Dhowlaghar, Lauren K. Hudson, Daniel W. Bryan, Qixin Zhong, Elizabeth M. Fozo, Ahmed Gaballa, Martin Wiedmann, Thomas G. Denes
Summary: Bacteriophages can be evolved to have improved abilities to control specific foodborne pathogens. In this study, researchers selected for mutant phages with improved infection kinetics in whole milk through experimental evolution. They identified two gene mutations that affected the surface charge of proteins and demonstrated that the fat content in milk is crucial for the expression of this phenotype. The findings highlight the potential of experimental evolution in developing condition-specific phage-based biocontrols in the food industry.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Andrea Nieto-Veloza, Shan Hong, Matthew Reeder, Mee-Ja Sula, Doris H. D'Souza, Qixin Zhong, Vermont P. Dia
Summary: This study investigated the protective effect of the soy peptide lunasin in an in vivo model of susceptibility to inflammatory bowel disease (IBD) and identified its potential mechanism of action in vitro. The results showed that lunasin could reduce susceptibility to inflammation and levels of proinflammatory cytokines. Lunasin exhibited anti-inflammatory properties and decreased susceptibility to IBD in genetically susceptible mice.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY
(2023)
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)
