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

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

Now showing items 1-20 of 28

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. ...
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 ...
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 ...
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, ...
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 ...
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. ...
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 ...
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 ...
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 ...
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 ...
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, ...
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 ...
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. ...
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 ...
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 ...
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 ...
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 ...
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 ...
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, ...
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 ...

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

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

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