Lilan Xu

Bio: Lilan Xu is an academic researcher from Jiangnan University. The author has contributed to research in topics: Chemistry & Emulsion. The author has an hindex of 4, co-authored 10 publications receiving 66 citations.

Effect of soybean protein isolate and egg white mixture on gelation of chicken myofibrillar proteins under salt/-free conditions

Abstract: Non-meat proteins are widely used in the meat processing, and the final product is greatly affected by salt. This study presented the combined use of soybean protein isolate (SPI) and egg white (EW) on the gelation of chicken myofibrillar protein (MP) with or with NaCl. Gel properties were determined with the use of texture profile analysis, cooking loss, intermolecular forces, rheological properties, scanning electron microscopy and low field nuclear magnetic resonance (LF-NMR) measurements. Non-meat proteins improved the MP gel quality when it was without NaCl, except for the increased cooking loss caused by 1.2% SPI. The effect of non-meat proteins on MP gel quality was more obvious at 0.3 mol/L NaCl, including the improvement of gel hardness by SPI and the reduction of cooking loss by EW. When the added non-meat proteins changed from 1.2% SPI to 0.3% EW-0.9% SPI, the gel hardness significantly decreased (P

Utilization of high internal phase emulsion stabilized by egg yolk-modified starch complex for the delivery of lutein

Abstract: The purpose of this study was to evaluate the physicochemical stability and potential gastrointestinal fate of the lutein-enriched high internal phase emulsions (LE-HIPE) stabilized by egg yolk-modified starch complex. Results showed that the physical stability and lutein retention of the LF-HIPE stabilized by egg yolk-hydroxypropyl distarch phosphate (EY-HPDSP) or egg yolk-octenyl succinic anhydride starch (EY-OSA) complex were both significantly improved at 4 °C. However, the LE-HIPE stabilized by EY-HPDSP complex showed better physical stability, lower lipid oxidation and higher lutein retention during storage at 37 °C than that stabilized by EY-OSA complex, which was related with the results of smaller droplets, more restricted water and oil protons for the former. In vitro digestion results showed that high level of HPDSP in LE-HIPE was beneficial to the improvement of the bioaccessibility of lutein. These results could be useful in the development of nutrient delivery system based on egg yolk-modified starch complex stabilized HIPE.

Review of recent advances in the preparation, properties, and applications of high internal phase emulsions

Abstract: Background High internal phase emulsions (HIPEs) have internal phase volume fractions exceeding the close-packing limit (around 74%), which leads to semi-solid characteristics These soft solids are increasingly being explored for use in food, medical, materials, and cosmetic products due to their unique properties Nevertheless, a good understanding of the relationship between their composition, structure, and functionality is required Scope and approach In this review, the formulation and preparation of HIPEs are described In addition, the impact of the composition and structure of HIPEs on their functional attributes are discussed, such as their rheological properties and gastrointestinal fate Finally, the application of HIPEs in various fields is described, especially in the food, medical, and material science industries Key findings and conclusions This review provides valuable information that will stimulate further research into the design and application of HIPEs HIPEs can be prepared from one-step, two-step, phase inversion, and mold curing methods, which each have their own advantages and limitations for specific applications Various kinds of bioactive substances can be encapsulated within HIPEs to improve their stability and bioavailability, including probiotics, vitamins, and nutraceuticals HIPEs can also be used to replace hydrogenated fats in foods, thereby to improve their nutritional profiles Researchers are currently identifying new methods and stabilizers for preparing HIPEs with enhanced stability and functionality

Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation

Abstract: The food industry is one of the major users of emulsion technology, as many food products exist in an emulsified form, including many dressings, sauces, spreads, dips, creams, and beverages Recently, there has been an interest in improving the healthiness, sustainability, and safety of foods in an attempt to address some of the negative effects associated with the modern food supply, such as rising chronic diseases, environmental damage, and food safety concerns Advanced emulsion technologies can be used to address many of these concerns In this review article, recent studies on the development and utilization of these advanced technologies are critically assessed, including nanoemulsions, high internal phase emulsions (HIPEs), Pickering emulsions, multilayer emulsions, solid lipid nanoparticles (SLNs), multiple emulsions, and emulgels A brief description of each type of emulsion is given, then their formation and properties are described, and finally their potential applications in the food industry are presented Special emphasis is given to the utilization of these advanced technologies for the delivery of bioactive compounds

Current Status in the Utilization of Biobased Polymers for 3D Printing Process: A Systematic Review of the Materials, Processes, and Challenges

Abstract: Three-dimensional (3D) printing is a revolutionary additive manufacturing technique that allows rapid prototyping of objects with intricate architectures. This Review covers the recent state-of-the...

Synergistic effect of microwave 3D print and transglutaminase on the self-gelation of surimi during printing

Abstract: To improve the molding quality of 3D printed surimi products under the disturbance of self-gravity and post-processing, the synergistic effect of a microwave 3D print (MW3DP) and transglutaminase (TGase) on the self-gelation process of surimi from fluid to solid gel state during 3D printing is investigated. Simulation and 3D printing results show that microwave power affected the extrudability by changing the temperature distribution of surimi in the nozzle. Rheological properties of the squeezed-out surimi were monitored while the gel properties, microstructure and self-gelation mechanism of products after printing were analyzed. Surimi exhibited shear-thinning behavior when microwave power was less than 60 W/g. After printing, the solid gels with better shape fidelity and large protein aggregates appeared at 40 and 50 W/g when TGase was added. Results indicate that hydrogen bonds and ɛ-(γ-Glu)-Lys are main forces to maintain molding quality, and TGase is activated by microwaves to promote the self-gelation process. Industrial relevance 3D food printing, as an emerging technology in food industry, has great potential in meeting the individual needs of consumers for shapes and nutrition. One of the challenges that restricts the large-scale industrialization and commercialization of 3D food printing is that deformation will occur during printing and subsequent processing because most food materials are still flowing after printing. This study provided a synergistic method of MW3DP with a focused heating mode and TGase, realizing self-gelation of surimi during printing. A solid product with high resistance to deformation was obtained in this condition. Valuable guidance is provided to obtain heat-induced solid products with better shape fidelity. In addition, a more complex hollow shape can be printed to improve the personalization of food manufacturing, thus promoting further applications of 3D printing in food industry.