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

Now showing items 21-27 of 27

Plasticization and conglutination improve the tensile strength of electrospun starch fiber mats

Wang, Hui; Kong, Lingyan; Ziegler, Gregory R. (2018-10)

Electrospun starch fiber mats have many potential applications, but an improvement in their mechanical properties is required to realize them. In the present study, wet-electrospun starch fiber mats were subjected to ...
Quantitative relationship between electrospinning parameters and starch fiber diameter

Kong, Lingyan; Ziegler, Gregory R. (2013-02-15)

The diameter of the starch fibers produced by electrospinning is a key parameter for most potential applications. In this study, a quantitative relationship between fiber diameter and certain electrospinning parameters, ...
Rheological aspects in fabricating pullulan fibers by electro-wet-spinning

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

Electro-wet-spinning was used to fabricate continuous nonwoven microscale and nanoscale fibers from pullulan. We investigated the rheological properties of pullulan dispersions using DMSO:water mixtures as solvents with ...
Role of Molecular Entanglements in Starch Fiber Formation by Electrospinning

Kong, Lingyan; Ziegler, Gregory R. (2012-06-18)

We have demonstrated a method of fabricating pure starch fibers with an average diameter in the order of micrometers. In the present study, correlation between the rheological properties of starch dispersions and the ...
Starch-guest inclusion complexes: Formation, structure, and enzymatic digestion

Tan, Libo; Kong, Lingyan (2019-01-07)

Starch/amylose-guest inclusion complexes, a class of supramolecular host-guest assemblies, are of critical importance in the processing, preservation, digestion, nutrients/energy uptake, and health outcomes of starch-containing ...
Starch-menthol inclusion complex: structure and release kinetics

Shi, Linfan; Hopfer, Helene; Ziegler, Gregory R.; Kong, Lingyan (2019-12)

Flavoring ingredients are often the most expensive ingredients in food formulations, and their stability and release behavior are significant factors for quality and acceptability of food products. Among flavoring compounds, ...
Vitamin A Status and Deposition in Neonatal and Weanling Rats Reared by Mothers Consuming Normal and High-Fat Diets with Adequate or Supplemented Vitamin A

Zhang, Yanqi; Crowe-White, Kristi M.; Kong, Lingyan; Tan, Libo (2020-05-18)

The circulating level of vitamin A (VA; retinol) was reported to be lower in obese adults. It is unknown if maternal obesity influences the VA status of offspring. The objective of the study was to determine the VA status ...

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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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