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Browsing Research and Publications - Department of Human Nutrition and Hospitality Management by Title

Now showing items 1-20 of 27

Aligned wet-electrospun starch fiber mats

Wang, Hui; Kong, Lingyan; Ziegler, Gregory R. (2019-05)

Electrospinning is a versatile technique to fabricate non-woven fiber mats with an average fiber diameter ranging from nanometers to micrometers. Fibers produced by electrospinning have potential application in numerous ...
Antioxidant properties and sensory evaluation of microgreens from commercial and local farms

Tan, Libo; Nuffer, Holly; Feng, Jiannan; Kwan, Shu Hang; Chen, Hsiangting; Tong, Xiao; Kong, Lingyan (2020-03)

Microgreens are young and tender vegetables or herbs that provide attractive color, flavor, and nutrition. The purpose of this study was to evaluate the nutritional and sensory qualities of broccoli microgreens grown by ...
Characterization of amylose inclusion complexes using electron paramagnetic resonance spectroscopy

Kong, Lingyan; Yucel, Umut; Yoksan, Rangrong; Elias, Ryan J.; Ziegler, Gregory R. (2018-09)

Amylose is well known to form inclusion complexes with various small molecules including fatty acids. In this study, we prepared amylose inclusion complexes with stearic acid derived spin probes and demonstrated the electron ...
Characterization of macromolecular orientation in κ-carrageenan fibers using polarized Fourier-transform infrared spectroscopy

Kong, Lingyan; Stapleton, Joshua J.; Ziegler, Gregory R. (2018-01)

In the current study, polarized infrared (IR) microspectroscopy was employed to characterize the macromolecular orientation in wet-spun and stretched κ-carrageenan fibers. The fibers were shown to be well oriented by X-ray ...
Characterization of Starch Polymorphic Structures Using Vibrational Sum Frequency Generation Spectroscopy

Kong, Lingyan; Lee, Christopher; Kim, Seong H.; Ziegler, Gregory R. (2014-01-16)

The polymorphic structures of starch were characterized with vibrational sum frequency generation (SFG) spectroscopy. The noncentrosymmetry requirement of SFG spectroscopy allows for the detection of the ordered domains ...
Effect of guest structure on amylose-guest inclusion complexation

Kong, Lingyan; Perez-Santos, Diana M.; Ziegler, Gregory R. (2019-12)

Amylose-guest inclusion complexes are a type of supramolecular host-guest assembly that can provide protection for and controlled release of guest molecules. The successful and efficient complexation between amylose and ...
Electrospinning of Octenylsuccinylated Starch-Pullulan Nanofibers from Aqueous Dispersions

Li, Songnan; Kong, Lingyan; Ziegler, Gregory R. (2020-08-21)

We aimed to develop a greener process for dry-electrospinning food-grade modified starch through the elimination of organic solvents. The rheological properties and electrospinnability of aqueous dispersions of commercial ...
Electrospun Cadmium Selenide Nanoparticles-Loaded Cellulose Acetate Fibers for Solar Thermal Application

Angel, Nicole; Vijayaraghavan, S.N.; Yan, Feng; Kong, Lingyan (2020-07-08)

Solar thermal techniques provide a promising method for the direct conversion of solar energy to thermal energy for applications, such as water desalination. To effectively realize the optimal potential of solar thermal ...
Encapsulation and stabilization of β-carotene by amylose inclusion complexes

Kong, Lingyan; Bhosale, Rajesh; Ziegler, Gregory R. (2018-03)

In the present study, we report a novel composition based on amylose (or starch) inclusion complex with an amphiphilic material as an effective encapsulation platform technology to incorporate guests of interest. Specifically, ...
Fabrication of pure starch fibers by electrospinning

Kong, Lingyan; Ziegler, Gregory R. (2014-05)

Many efforts to spin starch fibers are reported in the patent and research literature. All reported spinning methods are dependent upon addition of non-starch components, e.g. other polymers, plasticizers or cross-linkers. ...
Fabrication of κ-carrageenan fibers by wet spinning: Addition of ι-carrageenan

Kong, Lingyan; Ziegler, Gregory R. (2013-01)

Taking advantage of the gelation process of κ-carrageenan, we have developed a wet-spinning process to fabricate micro-scale fibers from κ-carrageenan. Effects of three important spinning parameters, i.e. coagulation bath ...
Fabrication of κ-Carrageenan Fibers by Wet Spinning: Spinning Parameters

Kong, Lingyan; Ziegler, Gregory R. (2011-10-11)

This study demonstrates the fabrication of κ-carrageenan fibers by a wet-spinning method and discusses three important spinning parameters: coagulation bath composition, spinning rate and post-spinning mechanical drawing. ...
Formation of starch-guest inclusion complexes in electrospun starch fibers

Kong, Lingyan; Ziegler, Gregory R. (2014-07)

We have demonstrated a method of fabricating starch fibers with an average diameter in the order of micrometers. In the present study, the formation of starch-guest inclusion complexes in the electrospun starch fibers was ...
Inclusion complex formation between high amylose corn starch and alkylresorcinols from rye bran

Gunenc, Aynur; Kong, Lingyan; Elias, Ryan J.; Ziegler, Gregory R. (2018-09-01)

The formation of high amylose corn starch (HACS)-alkylresorcinol (AR) inclusion complexes was demonstrated using HACS and a crude AR extract from rye bran, and was confirmed by complementary characterization techniques. ...
Inhibition of starch digestion by gallic acid and alkyl gallates

Gutierrez, Alyssa San Andres; Guo, Jiayue; Feng, Jiannan; Tan, Libo; Kong, Lingyan (2020-05)

As phenolic compounds, alkyl gallates may inhibit the activity of digestive enzymes for starch. Furthermore, their alkyl chains may facilitate starch inclusion complexation and results in an increased resistant starch (RS) ...
Inhibitory Effect of Four Types of Tea on the in vitro Digestion of Starch

Gutierrez, Alyssa; Feng, Jiannan; Tan, Libo; Kong, Lingyan (2020-08-25)

Phenolic compounds have been shown to decrease the rate of starch hydrolysis by inhibiting digestive enzymes for starch. Tea, rich in phenolic compounds, has been widely reported for its beneficial health effects. This ...
Lipphilization and molecular encapsulation of p-coumaric acid by amylose inclusion complex

Kong, Lingyan; Wang, Siqi; Zhao, Yu; Tan, Libo; Zhang, Jing; Du, Zhongyao; Zhang, Hao (2019-08)

p-Coumaric acid (CA) is a natural phenolic compound with a wide range of bioactivities, but its tendency to degrade during food processing and storage limits its application in functional foods. Forming amylose-guest ...
Microencapsulation of Curcumin by Spray Drying and Freeze Drying

Guo, Jiayue; Li, Peilong; Kong, Lingyan; Xu, Baojun (2020-10)

Curcumin is a natural pigment with health benefits and potential uses in food and pharmaceutical products, but its application is limited by its insolubility and instability. This study was to examine the effect of spray ...
Molecular encapsulation of ascorbyl palmitate in preformed V-type starch and amylose

Kong, Lingyan; Ziegler, Gregory R. (2014-10-13)

In the present study, we introduce a simple method to prepare inclusion complexes by “inserting” guest molecules into preformed “empty” V-type amylose helices. Ascorbyl palmitate (AscP) was used as a model guest material ...
Morphological and physicochemical characterization of starches isolated from chestnuts cultivated in different regions of China

Guo, Jiayue; Kong, Lingyan; Du, Bin; Xu, Baojun (2019-06-01)

This study was to compare the characteristics of 21 starches isolated from chestnuts produced in different regions in China, also to investigate their potential food applications. Starches were isolated from chestnuts under ...

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Browsing Research and Publications - Department of Human Nutrition and Hospitality Management by Title

Browsing Research and Publications - Department of Human Nutrition and Hospitality Management by Title

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