Chengyi Sun

Anhui Agricultural University

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Caihong Wang

Anhui Agricultural University

Xianfeng Du

Anhui Agricultural University

Zhijie Zhu

Anhui Agricultural University

Liping Mei

Anhui Agricultural University

Zhaoxian He

Anhui Agricultural University

Yuqing Hu

Anhui Agricultural University

Xu Chen

Ministry of Agriculture and Rural Affairs

Saddam Mustafa

Anhui Agricultural University

Qingling Xie

Hunan University of Traditional Chinese Medicine

Guang-Li Luo

Anhui Agricultural University

Cooperative Institutions

Anhui Agricultural University

Ministry of Agriculture and Rural Affairs

Beijing Institute of Technology

Zhejiang University

Beihang University

Beijing Technology and Business University

Sichuan University

Hefei University of Technology

Southeast University

Henan University of Science and Technology

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The anti-digestibility mechanism of soy protein isolate hydrolysate on natural starches with different crystal types

International Journal of Biological Macromolecules (2023)

Zhijie Zhu Chengyi Sun Caihong Wang Liping Mei Zhaoxian He

Potato starch

10.1016/j.ijbiomac.2023.128213

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Citations (13)

Starch nanoparticles with predictable size prepared by alternate treatments of ball milling and ultrasonication

International Journal of Biological Macromolecules (2024)

Chengyi Sun Yuqing Hu Zhijie Zhu Zhaoxian He Liping Mei

Dispersity

Sonication

Maize starch

10.1016/j.ijbiomac.2024.132862

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Citations (4)

Liquid nitrogen ball-milled mechanochemical modification of starches with typically selected A, B and C crystal types on multiscale structure and physicochemical properties

Food Chemistry (2024)

Chengyi Sun Kai Du Zhaoxian He Zhijie Zhu Yuqing Hu

Crystal (programming language)

Modified starch

Thermal Stability

Potato starch

10.1016/j.foodchem.2024.141148

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Citations (1)

Development, characterization, and antioxidant evaluation of corn starch‐based composite films containing tea polyphenols

Journal of Applied Polymer Science (2021)

Xietian Yu Lin Li Liping Mei Chengyi Sun Zhijie Zhu

Abstract Corn starch/polyvinyl alcohol (PVA) composite films containing different concentrations of tea polyphenols (TP) were fabricated by casting. Scanning electron microscopy and atomic force microscopy images showed that when the TP content was less than 8%, the films were relatively uniform, but with increasing TP concentration, the films became rougher and uneven. Fourier transform infrared, 13 C nuclear magnetic resonance, and X‐ray diffraction techniques were used to investigate the interactions between TP, starch, and PVA. The incorporation of TP deepened the color and increased the opacity and solubility of the films. The tensile strength and elongation at break first increased and then decreased with increasing TP content. Furthermore, the addition of TP increased the antioxidant activity of the films, specifically, their ability to scavenge 2,2‐diphenyl‐1‐picrylhydrazyl and 2,2′‐azinobis (3‐ethylberizothiazoline‐6‐sulfonic acid). The addition of TP can effectively enhance the performance of starch composite films and their potential for application in antioxidant food packaging.

Polyvinyl Alcohol

10.1002/app.51928

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Citations (5)

Preparation and catalytic application of Ag/polydopamine composite on surface of glass substrates

IOP Conference Series Materials Science and Engineering (2017)

Jianying Yu Chengyi Sun Shixiang Lu Wenguo Xu Zhehan Liu

In this work, Ag/polydopamine composite on glass substrates (Ag/PDA@slides) were formed by using polydopamine (PDA) as both reducing and stabilizing agent to reduce silver salts to silver nanoparticles (NPs) and adhesive them to slides. The morphology and chemical composition of the composite material was characterized by scanning electron microscopy (SEM) and X-ray diffraction pattern (XRD). The prepared Ag/PDA@slide was a highly active catalyst for the reduction of 4-nitrophenol (4-NP) in the presence of sodium borohydride (NaBH4) aqueous solution at room temperature. The reduction rate of the optimal catalyst was as fast as 10 s and it was stable up to 6 cycles without a significant loss of its catalytic activity. By measuring the UV-Vis absorption bonds of Ag/PDA@slides, it proved that condition of the strongest surface plasmon resonance of Ag/PDA@slides is the optimal condition of catalytic reduction of 4-NP.

Sodium borohydride

Silver nanoparticle

Selective catalytic reduction

4-Nitrophenol

Reducing agent

10.1088/1757-899x/167/1/012065

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Citations (6)

Starch nanoparticles regulate the steric conformation of soy protein isolate to stabilize high internal phase Pickering emulsions for curcumin encapsulation

International Journal of Biological Macromolecules (2025)

Chengyi Sun Kai Du Zhijie Zhu Caihong Wang Zhaoxian He

Pickering emulsion

10.1016/j.ijbiomac.2025.140560

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Citations (0)

Structural disorganization and orientation of high-amylose maize starch with improved oil absorption capacity: Effects of water-ionic liquid ratios

International Journal of Biological Macromolecules (2024)

Caihong Wang Zhijie Zhu Chengyi Sun Liping Mei Wenwen Xue

Starch gelatinization

10.1016/j.ijbiomac.2024.138397

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Citations (1)

Formation of the rosette-like starch with enhanced V-type crystallization via modified solvent-shifting method

Carbohydrate Polymers (2024)

Caihong Wang Kai Du Chengyi Sun Yuqing Hu Zhaoxian He

Rosette (schizont appearance)

10.1016/j.carbpol.2024.123130

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Citations (1)

Multiscale Structure Impacting the Physicochemical Properties of Chickpea Starch

Saddam Mustafa Sundas Hina Caihong Wang Chengyi Sun Zhaoxian He

10.2139/ssrn.4952595

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Citations (0)

Effects of soy protein isolate hydrolysate on physicochemical properties and in vitro digestibility of corn starch with various amylose contents

LWT (2022)

Zhijie Zhu Caihong Wang Liping Mei Wenwen Xue Chengyi Sun

To explore the interaction regarding protein and corn starch with various amylose contents, high amylose corn starch (HACS), normal corn starch (NCS), and waxy corn starch (WCS) were co-heated with soy protein isolate hydrolysate (SPIH), and the physicochemical properties and in vitro digestibility of each of the three combined materials was analyzed. The SPIH inhibited the in vitro digestion of HACS and NCS, but promoted the in vitro digestion of WCS. SPIH restricted the hydration and expansion of NCS and WCS and increased their gelatinization temperatures; however, SPIH had no significant effect on HACS. It was found that the microstructure of the three types of corn starch were significantly different after freeze-drying because of the different distribution of water molecules in the samples with various amylose contents during gel formation. The setback (SB) and peak viscosity (PV) values of these three types of corn starch reduced with the increase of SPIH mainly because SPIH inhibits the interaction of starch chains. This research lead to a novel idea of using corn starch with various amylose contents in food.

Waxy corn

Maize starch

Corn starch

Resistant Starch

Digestion

10.1016/j.lwt.2022.114043

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Citations (17)