Publications by authors named "Zhixuan Zang"
Article Synopsis
- The study developed grape seed oil nanoliposomes (GSO-NLs) and incorporated them into composite films made from tapioca starch and konjac gum to improve the preservation of chilled mutton.
- The resulting films, TK-GSO-NLs, exhibited a smooth structure and demonstrated excellent mechanical properties, along with effective barriers to oxidation and microbial growth.
- These innovative films were able to extend the shelf life of chilled mutton to 15 days, suggesting promising applications for green and active food packaging solutions.
This study prepared SPI-Pol-HPMC (SPH) nanoparticles from soybean protein isolate (SPI), hydroxypropyl methyl cellulose (HPMC), and broccoli leaf polyphenol (Pol) and used them as a stabilizer for the Pickering emulsion. The SPH (2:1) nanoparticles have the best ability to encapsulate broccoli leaf polyphenols, with uniform particle size distribution, and a more dense and stable structure. The chemical and hydrogen bonding forces between the SPH nanoparticle components were enhanced.
View Article and Find Full Text PDFThis study investigated the differences in meat quality during postmortem aging of yak meat from different altitudes as well as the relationship between the release of hypoxic factor HIF-1α and meat quality. The results showed that the HIF-1α increased with altitude but during aging process, there was an initial increase before a subsequent decrease (p < .05).
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