Yiyun Tang
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Yiyun Tang has a total of 10 co-authors. Here are the top co-authors by number of shared publications:
- Caili Tang
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
1 shared publication - Hang Xiao
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Department of Food Science, University of Massachusetts, Amherst 01003, USA
1 shared publication - Jingping Qin
College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, China
1 shared publication - Mingyue Song
Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Sciences, South China Agricultural University, Guangzhou, China
1 shared publication - Shiyin Guo
Hunan Engineering Research Center for Nutrition, Health and Deep Processing of Rapeseed Oil, Hunan Agricultural University, Changsha 410128, China
1 shared publication - Wei Fan
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
1 shared publication
Latest Publications
- Open Access
Structure and Properties of Organogels Prepared from Rapeseed Oil with Stigmasterol
This work used the natural ingredient stigmasterol as an oleogelator to explore the effect of concentration on the properties of organogels. Organogels based on rapeseed oil were investigated using various techniques (oil binding capacity, rheology, polarized light microscopy, X-ray diffraction, and Fourier transform infrared spectroscopy) to better understand their physical and microscopic properties. Results showed that stigmasterol was an efficient and thermoreversible oleogelator, capable of structuring rapeseed oil at a stigmasterol concentration as low as 2% with a gelation temperature of 5 °C. The oil binding capacity values of organogels increased to 99.74% as the concentration of stigmasterol was increased to 6%. The rheological properties revealed that organogels prepared with stigmasterol were a pseudoplastic fluid with non-covalent physical crosslinking, and the G’ of the organogels did not change with the frequency of scanning increased, showing the characteristics of strong gel. The microscopic properties and Fourier transform infrared spectroscopy showed that stigmasterol formed rod-like crystals through the self-assembly of intermolecular hydrogen bonds, fixing rapeseed oil in its three-dimensional structure to form organogels. Therefore, stigmasterol can be considered as a good organogelator. It is expected to be widely used in food, medicine, and other biological-related fields.
Open AccessStructure and Properties of Organogels Prepared from Rapeseed Oil with Stigmasterol
This work used the natural ingredient stigmasterol as an oleogelator to explore the effect of concentration on the properties of organogels. Organogels based on rapeseed oil were investigated using various techniques (oil binding capacity, rheology, polarized light microscopy, X-ray diffraction, and Fourier transform infrared spectroscopy) to better understand their physical and microscopic properties. Results showed that stigmasterol was an efficient and thermoreversible oleogelator, capable of structuring rapeseed oil at a stigmasterol concentration as low as 2% with a gelation temperature of 5 °C. The oil binding capacity values of organogels increased to 99.74% as the concentration of stigmasterol was increased to 6%. The rheological properties revealed that organogels prepared with stigmasterol were a pseudoplastic fluid with non-covalent physical crosslinking, and the G’ of the organogels did not change with the frequency of scanning increased, showing the characteristics of strong gel. The microscopic properties and Fourier transform infrared spectroscopy showed that stigmasterol formed rod-like crystals through the self-assembly of intermolecular hydrogen bonds, fixing rapeseed oil in its three-dimensional structure to form organogels. Therefore, stigmasterol can be considered as a good organogelator. It is expected to be widely used in food, medicine, and other biological-related fields.