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Changling Wu
Nanjing Agricultural University
3Publications
1H-index
2Citations
Publications 3
Newest
#1Changling Wu (NAU: Nanjing Agricultural University)H-Index: 1
#2Lingyun Li (NAU: Nanjing Agricultural University)H-Index: 1
Last.Tianshuo Hu (NAU: Nanjing Agricultural University)H-Index: 1
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Abstract A low-cost, convenient and organic solvent-free approach was investigated to nanoencapsulate curcumin (CCM) in myofibrillar proteins (MPs) as a potential strategy to improve the oxidative stability of marinated meat products. The encapsulation was enabled by shifting CCM–MP mixture to pH 12 and then pH 7 at different ionic strengths. Stable CCM–MP nanocomplexes were formed at 0.3, 0.6 and 0.9 mol/L NaCl, resulting from the exposure of hydrophobic residues of MPs at alkaline pH to bind w...
#1Peng Wang (NAU: Nanjing Agricultural University)H-Index: 9
#2Xiaoya Guo (NAU: Nanjing Agricultural University)
Last.Yun Bai (NAU: Nanjing Agricultural University)H-Index: 7
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#1Lingyun Li (NAU: Nanjing Agricultural University)H-Index: 1
#2Yun Bai (NAU: Nanjing Agricultural University)
Last.Jian Sun (NAU: Nanjing Agricultural University)H-Index: 4
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espanolEn el presente estudio se formaron agregados solubles —en vez de una red de gel insoluble— a partir de la miosina de pechuga de pollo tratada termicamente mediante regulacion electrostatica alcalina inducida por el pH. En comparacion con tratamientos a un nivel de pH de 7.0 y 8.0, el tratamiento termico de miosina con un pH de 9.0 aumento significativamente su solubilidad, disminuyo su turbidez y produjo el contenido mas alto, obteniendose particulas de un tamano de 260 nm. Los resultados...
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