Qiyang Jiao
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Qiyang Jiao has a total of 7 co-authors. Here are the top co-authors by number of shared publications:
- Baoyun Li
Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
1 shared publication - Bin Jiang
Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
1 shared publication - Bo Tian
College of Food Science, Northeast Agricultural University, Harbin 150030, China
1 shared publication - Chunhong Liu
Department of Chemistry, College of Arts and Sciences, Northeast Agricultural University, Harbin 150030, China
1 shared publication - Ning Zhang
Key Laboratory of Mineral Resources and Ecological Environment Monitoring, Baoding 071051, China
1 shared publication - Zhibiao Feng
Department of Applied Chemistry, Northeast Agricultural University, Harbin 150030, China
1 shared publication
Latest Publications
- Open Access
Development of Antioxidant and Stable Conjugated Linoleic Acid Pickering Emulsion with Protein Nanofibers by Microwave-Assisted Self-Assembly
Whey protein isolate nanofibrils (WPNFs) can be used as a novel stabilizer in the Pickering emulsion system to improve the water solubility, stability and bioavailability of lipophilic bioactive ingredients. In this study, conjugated linoleic acid (CLA) and WPNFs were used to prepare a stable Pickering emulsion. We used a transmission electron microscope, low-temperature scanning electron micrographs and other methods to evaluate the micromorphology, surface hydrophobicity and structural units of the obtained WPNFs. Compared with whey protein isolate/CLA Pickering emulsion, the WPNFs/CLA Pickering emulsion has greater ability to remove 2,2-Diphenyl-1-picrylhydrazyl and 2,2′-amino-di(2-ethyl-benzothiazoline sulphonic acid-6) ammonium salt free radicals. Furthermore, the WPNFs/CLA Pickering emulsion has a more stable effect in terms of droplet size and zeta potential over a wider range of ionic strength and temperature conditions. These findings indicate that Pickering emulsion stabilized by WPNFs is more suitable as a carrier of CLA, as it increases the solubility of CLA and has better active applications in biology and food.
Open AccessDevelopment of Antioxidant and Stable Conjugated Linoleic Acid Pickering Emulsion with Protein Nanofibers by Microwave-Assisted Self-Assembly
Whey protein isolate nanofibrils (WPNFs) can be used as a novel stabilizer in the Pickering emulsion system to improve the water solubility, stability and bioavailability of lipophilic bioactive ingredients. In this study, conjugated linoleic acid (CLA) and WPNFs were used to prepare a stable Pickering emulsion. We used a transmission electron microscope, low-temperature scanning electron micrographs and other methods to evaluate the micromorphology, surface hydrophobicity and structural units of the obtained WPNFs. Compared with whey protein isolate/CLA Pickering emulsion, the WPNFs/CLA Pickering emulsion has greater ability to remove 2,2-Diphenyl-1-picrylhydrazyl and 2,2′-amino-di(2-ethyl-benzothiazoline sulphonic acid-6) ammonium salt free radicals. Furthermore, the WPNFs/CLA Pickering emulsion has a more stable effect in terms of droplet size and zeta potential over a wider range of ionic strength and temperature conditions. These findings indicate that Pickering emulsion stabilized by WPNFs is more suitable as a carrier of CLA, as it increases the solubility of CLA and has better active applications in biology and food.