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Lingyun Li
Nanjing Agricultural University
3Publications
1H-index
3Citations
Publications 3
Newest
Published on Jan 1, 2019in Lwt - Food Science and Technology 3.13
Changling Wu1
Estimated H-index: 1
(Nanjing Agricultural University),
Lingyun Li1
Estimated H-index: 1
(Nanjing Agricultural University)
+ 8 AuthorsTianshuo Hu1
Estimated H-index: 1
(Nanjing Agricultural University)
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...
2 Citations Source Cite
Published on Dec 1, 2018in Food Hydrocolloids 5.09
Lingyun Li1
Estimated H-index: 1
(Nanjing Agricultural University),
Ruying Cai1
Estimated H-index: 1
(Nanjing Agricultural University)
+ 3 AuthorsJian Sun4
Estimated H-index: 4
(Nanjing Agricultural University)
Abstract This study investigated the influence of pH (7.0, 8.0 and 9.0) plus thermal treatment (75 °C, 30 min) on the interfacial and emulsifying properties of myosin (extracted from chicken breast) after re-adjusted to pH 7.0. Turbidity and particle size distribution was applied to characterize the aggregation of myosin; results revealed that the alkali-heat treatment effectively decreased the extent of heat-induced aggregation of myosin. The degree of aggregation depends on the pH during heati...
1 Citations Source Cite
Published on Jan 1, 2018in Cyta-journal of Food 1.37
Lingyun Li1
Estimated H-index: 1
(Nanjing Agricultural University),
Yun Bai (Nanjing Agricultural University)+ 4 AuthorsJian Sun4
Estimated H-index: 4
(Nanjing Agricultural University)
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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