Xin Li

Research Progress on the Construction of Pickering Emulsion and Gel Systems and Their Applications in the Food Industry

Traditional synthetic emulsifiers have raised increasing concerns due to potential health risks and environmental issues. Pickering emulsions stabilized by natural solid particles have emerged as an important alternative. Such emulsions exploit the irreversible adsorption of particles at oil–water interfaces to form a...

Component-specific interaction between egg ovalbumin and edible oil fume particles in Chinese cooking: conformational remodeling drives changes in digestibility and allergenicity.

Interactions between food processing-derived components and food proteins can markedly alter protein conformation and functional properties. Among them, cooking oil fume particles (COFPs) are widespread contaminants from high-temperature Chinese cooking. This study first compared the effects of COFPs from four common e...

Soy Protein-Oligosaccharide Maillard Reaction Products for Synbiotic Microencapsulation: A Strategy to Enhance the Antioxidant Functionality of Soybean Powder