Author

Hongwei Zhang

3 papers indexed here

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Sep 2026

Exploring the mechanism of emulsion stability in myofibrillar protein-κ-carrageenan emulsions prepared by different fat types: Perspective on interfacial adsorption kinetics and interfacial proteins conformation.

This study investigated the mechanisms by which different fats influence myofibrillar protein (MP)-κ-carrageenan (KC) emulsion stability, focusing on interfacial adsorption kinetics and protein conformation. Flaxseed oil (FO), rich in unsaturated fatty acids, showed the highest emulsifying activity, stability, ζ-potent...

Wen-Jing Yao, Yu-Tong Wang, Yang-Yang Feng et al. · Food Chemistry · 0 citations

Open access Sep 2026

Bifidobacterium longum Subspecies infantis M63 Enhances the Colitis-Alleviating Effect of 2′-Fucosyllactose by Restoring Intestinal Barrier Function and Microbial Metabolism

These findings demonstrate strain-dependent protective effects of 2′-FL + M63 showing the greatest overall efficacy in restoring intestinal barrier function and microbial metabolism, supporting its development as a candidate functional synbiotic food formulation.

Hong-Wei Zhang, Xin Li, Mu-Qiu Tan et al. · Foods · 0 citations

Review Aug 2026

Myofibrillar protein-based emulsions and emulsion gels: Interfacial design, network construction and emerging food applications.

The growing demand for healthier meat products and the advancement of functional foods have positioned myofibrillar protein (MP)-based emulsions and emulsion gels as a central focus in food texture engineering. The primary challenge in research on MP-based emulsions and emulsion gels is to elucidate and precisely contr...

Jingming Zhang, Hong-Lei Zhao, Chuan-Ai Cao et al. · Food Chemistry · 0 citations