Publications by authors named "Haolan Dong"
Article Synopsis
- - The study focused on Sipunculus nudus (S. nudus), a marine invertebrate rich in proteins but limited in application due to its low water solubility and firm texture.
- - Researchers applied different ultrasound amplitudes to enhance the structure and properties of S. nudus's salt soluble protein (SSP), resulting in smaller particle sizes, increased solubility, and improved functional features like foamability and emulsifiability.
- - The ultrasound treatment also improved the antioxidant properties of SSP during digestion, suggesting that structural changes in the proteins can enhance their functional and digestive qualities for food applications.
Pectin, a complex hydrocolloid, attracts extensive attention and application stemming from its good emulsification. However, the source of emulsification remains a conundrum. In this experiment, the structures of six kinds of commercial pectin, including LM 101 AS (), LM 104 AS (), 121 SLOW SET (), YM 150 H (), LM 13 CG (), and β-PECTIN () were determined, and the effects of pectin structure on emulsion emulsification, rheology and in vitro digestibility were studied.
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