Songnan Li

Yangzhou University

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i-10 index

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Qinghai Cai

Guangdong University of Foreign Studies

Jingxiang Zhao

Harbin Normal University

Bin Lü

Zhejiang Chinese Medical University

Bin Zhang

South China University of Technology

Qiang Huang

South China University of Technology

Saba Jamil

University of Agriculture Faisalabad

Enpeng Li

Yangzhou University

Xiong Fu

South China University of Technology

Liping Yang

Anhui Science and Technology University

Lingyan Kong

University of Alabama

Cooperative Institutions

New Technology (Israel)

247

Chinese Academy of Sciences

Yangzhou University

Ministry of Agriculture and Rural Affairs

University of Chinese Academy of Sciences

Chinese Academy of Agricultural Sciences

South China University of Technology

Zhejiang University

Shanghai Jiao Tong University

Chinese Academy of Medical Sciences & Peking Union Medical College

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Incorporation of anthocyanin into zein nanofibrous films by electrospinning: Structural characterization, functional properties, and ammonia color-responsiveness

Food Chemistry X (2025)

Jun Wang Wenpeng Zhao Dongli Qin Hongyan Shan Xiaoman Zhu

Green electrospinning for the production of freshness-indicating labels, employing entirely natural biopolymers and pigments, holds significance in the development of intelligent food packaging. This study aimed to prepare zein (Z) fibrous film (FF) incorporated with varying concentrations of anthocyanin (A; 0-0.5 %) through green electrospinning. Furthermore, we evaluated their structural characteristics, functional properties, and color responsiveness to ammonia. With an increase in A concentration from 0 % to 0.5 %, the average thickness and fiber diameter of the electrospun Z-FF increased from 68.6 μm to 102.0 μm and from 582.1 nm to 690.7 nm, respectively. At A concentration of 0.2 %, the A content and loading efficiency of electrospun ZA-FF exhibited the most optimal values (6.8 mg/g and 39.4 %). Surface hydrophobicity, thermodynamic properties, and mechanical characteristics of ZA-FF were significantly improved, attributable to changes in their secondary and crystal structures from the interaction of Z and A. In the ammonia color-responsiveness test, an obvious color change with ΔE values of 13.1 and 20.0 was observed for Z-FF incorporated with A at concentrations of 0.2 % and 0.5 %, respectively. This study provides novel insights into the development of Z-based freshness-indicating labels via green electrospinning for intelligent food packaging, especially in livestock and marine products.

Electrospinning

Characterization

Structural Coloration

10.1016/j.fochx.2025.102163

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Citations (0)

Acrylic Acid and Methacrylic Acid Based Microgel Catalysts for Reduction of 4-Nitrophenol

Russian Journal of Physical Chemistry A (2018)

Shanza Rauf Khan Saba Jamil Songnan Li Amara Sultan

Acrylic acid

Poly(N-isopropylacrylamide)

10.1134/s003602441901014x

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Citations (4)

Oil structuring from porous starch to powdered oil: Role of multi-scale structure in the oil adsorption and distribution

International Journal of Biological Macromolecules (2023)

Miao Shao Songnan Li Sixin Huang Shahid Ahmed Junejo Yi Jiang

Structuring

10.1016/j.ijbiomac.2023.126968

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Citations (5)

Fe3O4/g-C3N4-CeOx fabricated by in situ-reduction towards solvent-free oxidation of styrene to benzaldehyde

Colloids and Surfaces A Physicochemical and Engineering Aspects (2021)

Yang Xiu-jun Hongxia Wang Songnan Li Bin Lü Jingxiang Zhao

Benzaldehyde

Graphitic carbon nitride

10.1016/j.colsurfa.2021.126309

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Citations (13)

The Effect of Theaflavins on the Gut Microbiome and Metabolites in Diabetic Mice

Foods (2023)

Jun Wang Yixin Qin Jingjing Jiang Hongyan Shan Changyu Zhao

With the development of diabetes, the gut microbiome falls into a state of dysbiosis, further affecting its progression. Theaflavins (TFs), a type of tea polyphenol derivative, show anti-diabetic properties, but their effect on the gut microbiome in diabetic mice is unclear. It is unknown whether the improvement of TFs on hyperglycemia and hyperlipidemia in diabetic mice is related to gut microbiota. Therefore, in this study, different concentrations of TFs were intragastrically administered to mice with diabetes induced by a high-fat-diet to investigate their effects on blood glucose, blood lipid, and the gut microbiome in diabetic mice, and the plausible mechanism underlying improvement in diabetes was explored from the perspective of the gut microbiome. The results showed that the TFs intervention significantly improved the hyperglycemia and hyperlipidemia of diabetic mice and affected the structure of the gut microbiome by promoting the growth of bacteria positively related to diabetes and inhibiting those negatively related to diabetes. The changes in short-chain fatty acids in mice with diabetes and functional prediction analysis suggested that TFs may affect carbohydrate metabolism and lipid metabolism by regulating the gut microbiome. These findings emphasize the ability of TFs to shape the diversity and structure of the gut microbiome in mice with diabetes induced by a high-fat diet combined with streptozotocin and have practical implications for the development of functional foods with TFs.

Dysbiosis

Hyperlipidemia

Gut microbiome

Carbohydrate Metabolism

10.3390/foods12203865

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Citations (6)

Multi-Scale Structures and Functional Properties of Quinoa Starch Extracted by Alkali, Wet-Milling, and Enzymatic Methods

Foods (2022)

Shahid Ahmed Junejo Jun Wang Ying Liu Rui Jia Yibin Zhou

The purpose of this study is to investigate the effects of starch extraction methods (alkali, wet-milling, and enzymatic) on the multi-scale structures and functional properties of quinoa starch. When the enzymatic method was compared with alkali and wet-milling, it showed higher protein content (2.4%), larger mean size of aggregated granules (44.1 μm), higher relative crystallinity (29.0%), scattering intensity (17.8 α.u.), absorbance ratio of 1047/1022 (0.9), single and double helical content (8.2% and 23.1%), FWHM ratio (1.5), and average molecular weight and radius of gyration (1.58 × 107 g/mol and 106.8 nm), respectively. Similarly, quinoa starch by enzymatic extraction had a higher onset (82.1 °C), peak (83.8 °C), and conclusion (86.3 °C) temperatures, as well as an enthalpy change (6.8 J/g). It further showed maximum hardness (238.8 N), gumminess (105.6 N), chewiness (80.2 N), SDS content (7.5% of raw and 4.8% of cooked), and RS content (15.4% of raw and 13.9% of cooked), whereas it contained minimum RDS content (77.1% of raw and 81.9% of cooked). The results suggest that extraction of starch by the enzymatic method could be a viable approach to retain the native structure of starch and may eventually improve the glycemic response.

Absorbance

Chewiness

Radius of gyration

10.3390/foods11172625

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Citations (12)

Catalytic oxidation of styrene and its reaction mechanism consideration over bimetal modified phosphotungstates

Molecular Catalysis (2021)

Yulin Zhang Hongxia Wang Songnan Li Bin Lü Jingxiang Zhao

Benzaldehyde

Benzyl alcohol

Reactivity

10.1016/j.mcat.2021.111940

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Citations (16)

Effect of Heat-Moisture Treatment on the Physicochemical Properties and Starch Digestibility of Mix Powder (Wheat Flour-Black Soybean Flour) and Corresponding Cookies

Gels (2022)

Liping Yang Sunyan Wang Songnan Li Gongqi Zhao Chuanlai Du

In order to improve the nutritional value and reduce starch the digestibility of black soybean cookies, superfine black soybean flour was modified by heat-moisture treatment (HMT). The physicochemical properties, structure analysis of the flour samples and corresponding dough, and nutritional, physical, and textural properties of the cookies were investigated. After HMT, the water and lactic acid retention capacity and the oil binding capacity of mix powder dramatically increased, being almost twice the value of the untreated sample. HMT increased gelatinization temperature by about 10 °C but decreased gelatinization enthalpy. HMT had no apparent effect on the morphology and size of granules, but some cracks and pores appeared on the HMT-mix powder granules and corresponding dough. Fourier transform infrared spectroscopy analysis showed that the ordered structure of dough was unaffected during HMT. After HMT, the thickness, density, and baking loss of the cookies increased, and the spread ratio decreased. HMT dramatically increased the chemical score of cookies from 12.35% in mix powder cookies to 19.64% in HMT-mix powder cookies. HMT decreased the rapidly digestible starch content, while the slowly digestible starch increased from 45.97% in mix powder cookies to 49.31% in HMT-mix powder cookies, and RS increased from 21.64% to 26.87%. Overall, HMT did not have a negative effect on the processing properties and microstructure and secondary structure of the dough, or the physical properties and quality of the cookies, but significantly improved the nutritional properties and decreased the starch digestibility of the cookies.

Starch gelatinization

Resistant Starch

10.3390/gels8070429

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Citations (6)

Encapsulation of lutein into swelled cornstarch granules: Structure, stability and in vitro digestion

Food Chemistry (2018)

Songnan Li Chan Wang Xiong Fu Chao Li Xiaowei He

Encapsulation

10.1016/j.foodchem.2018.06.078

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Citations (59)

A Solvation Strategy for Fabricating Acid-Base Sites on Metals/Zsm-5 Towards Dehydration of High-Water-Content Methanol to Dimethyl Ether

Zedong Lv Miao Yu Songnan Li Jiawei Zhang Jingxiang Zhao

In the process of modified basic NaZSM-5 precursor by its impregnating in M(NO3)n (M = Al, Cu, Fe, Co, Ni, Cr, Mn, Zn) or SnCl4 acidic aqueous solutions, we shed light on the solvation effect of Mx+ cations on surface acid-base strength, and further on enhanced catalytic reactivity. The obtained results indicated that M(Sn, Fe, Cr)/NaZSM-5 prepared with pKa values of the metal salts < 4 present high catalytic reactivity due to their stronger solvation prone to produce acid-base site balance on the surface. To further understand the influence of solvation, the catalytic performance of Sn/NaZSM-5 for methanol, particularly the water-containing methanol dehydration was examined, achieving high performance with 90% conversion and ca. 100% selectivity for high-water-content methanol dehydration. Meanwhile, the catalytic stability test of the catalyst was carried out and above 1000 h run lifetime was actualized without the catalyst surface composition and structure changed.

Dimethyl ether

ZSM-5

Base (topology)

10.2139/ssrn.4652727

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Citations (0)