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Minfeng Jin
University of Tennessee
8Publications
7H-index
351Citations
Publications 8
Newest
Published on Dec 1, 2013in Journal of Food Engineering 3.20
Minfeng Jin7
Estimated H-index: 7
(University of Tennessee),
Qixin Zhong31
Estimated H-index: 31
(University of Tennessee)
Abstract Montmorillonite (MMT) nanoclay was surface-coated by water-soluble proteins precipitated from hominy feed extract at pH 6.0, 5.5, and 4.3 to modify its native structure. Surface-coating was performed at 60 °C, pH 2.0–10.0, and MMT:protein mass ratios from 49:1 to 2:1, followed by lyophilizing the triple-washed precipitate for characterization. Proteins precipitated at pH 5.5 were the most effective in creating intercalated and/or exfoliated MMT structures that were also impacted by the ...
3 Citations Source Cite
Published on Apr 1, 2013in Lwt - Food Science and Technology 3.13
Minfeng Jin7
Estimated H-index: 7
(University of Tennessee),
Shinya Ikeda23
Estimated H-index: 23
(University of Tennessee),
Qixin Zhong31
Estimated H-index: 31
(University of Tennessee)
Abstract To strengthen interactions in bio-nanocomposite systems, montmorillonite (MMT) was intercalated by surface-coating with soy protein before being incorporated within soy protein dispersions for cross-linking by glutaraldehyde (GA). Dynamic small strain tests were utilized as a non-destructive method to reveal the improvement of network structure in the bio-nanocomposite system. The storage modulus ( G ′) and loss modulus ( G ″) gradually increased with increasing GA concentration during ...
8 Citations Source Cite
Published on Mar 1, 2013in Journal of Food Engineering 3.20
Minfeng Jin7
Estimated H-index: 7
(University of Tennessee),
Qixin Zhong31
Estimated H-index: 31
(University of Tennessee)
Abstract To strengthen the network of bio-nanocomposite hydrogels, layered montmorillonite (MMT) nanoclay was intercalated by surface-coating with soy protein (SP) before mixing with 6% w/v SP for cross-linking by microbial transglutaminase (mTGase). Dynamic rheology was performed to study variables of NaCl and mTGase concentrations, with and without 1% w/v MMT. Without mTGase, the highest storage modulus ( G ′) was observed at 100 mM for samples without MMT, which was twice of the highest G ′ f...
16 Citations Source Cite
Published on Dec 5, 2012in Journal of Agricultural and Food Chemistry 3.41
Minfeng Jin7
Estimated H-index: 7
,
Qixin Zhong31
Estimated H-index: 31
To achieve exfoliated and/or intercalated structures, montmorillonite (MMT) was surface-coated by soy protein at 60 °C, at MMT/soy protein powder mass ratios of 49:1, 9:1, 4:1, and 2:1 and pH 2.0–10.0. The protein-coated MMT was triple-washed and lyophilized for characterization. Protein coating was observed at all pH conditions, based on data from X-ray diffraction, Fourier transform infrared spectroscopy, zeta potential, and quantification of protein remaining in the continuous phase and prese...
16 Citations Source Cite
Published on Dec 1, 2009in Food Hydrocolloids 5.09
Qixin Zhong31
Estimated H-index: 31
(University of Tennessee),
Minfeng Jin7
Estimated H-index: 7
(University of Tennessee)
Abstract Variables during production of zein nanoparticles using a liquid–liquid dispersion process were researched in this work for the potential development of food-grade nanoscalar delivery systems. The process was based on dissolving zein in 55–90% aqueous ethanol, followed by shearing the stock solutions into deionized water. The size of zein nanoparticles was typically 100–200 nm, and smaller particles were formed at a higher shear rate, and a higher ethanol concentration or a lower zein c...
160 Citations Source Cite
Published on Jul 1, 2009in Food Chemistry 4.95
Qixin Zhong31
Estimated H-index: 31
(University of Tennessee),
Minfeng Jin7
Estimated H-index: 7
(University of Tennessee)
+ 1 AuthorsSvetlana Zivanovic24
Estimated H-index: 24
(University of Tennessee)
Delivery systems with sustained release of antimicrobials are possible solutions to minimize the binding between antimicrobials and food matrices, thereby enhancing the efficacy of antimicrobials during shelf-lives of foods. In this work, GRAS (generally recognized as safe) corn zein was used as a carrier material and 90% aqueous ethanol was used as a solvent to microencapsulate GRAS hen egg white lysozyme using a supercritical anti-solvent (SAS) process. The microcapsules showed a continuous ma...
66 Citations Source Cite
Published on Jul 1, 2009in Food Chemistry 4.95
Minfeng Jin7
Estimated H-index: 7
(University of Tennessee),
P. Michael Davidson27
Estimated H-index: 27
(University of Tennessee)
+ 1 AuthorsQixin Zhong31
Estimated H-index: 31
(University of Tennessee)
Abstract Feasibility of achieving sustained release of lysozyme by encapsulation in corn zein using spray drying was examined. To reduce the materials cost, this part of work focused on partially purifying lysozyme from hen egg white using 30–90% (v/v) aqueous ethanol, adjusted to pH 3.0–9.24. After extraction for up to 24 h and centrifugation, the purification performance was evaluated for the supernatant. Extraction was insignificantly affected by kinetics ( P = 0.6186) but was inefficient at ...
11 Citations Source Cite
Published on May 13, 2009in Journal of Agricultural and Food Chemistry 3.41
Qixin Zhong31
Estimated H-index: 31
,
Minfeng Jin7
Estimated H-index: 7
Sustained release of antimicrobials may be a viable solution to enhance the bioavailability during the shelf life of food products. In this work, spray-drying was used to encapsulate a model antimicrobial of lysozyme in corn zein. The effects of zein/lysozyme (20:1 to 4:1) and zein/thymol (1:0 to 4:1) ratios on the microstructures of microcapsules and in vitro release profiles of the encapsulated lysozyme were investigated. In all cases, less lysozyme was released at higher pH, resulting from st...
71 Citations Source Cite
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