Junlong Zhu
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Junlong Zhu has a total of 14 co-authors. Here are the top co-authors by number of shared publications:
- Chaoting Wen
College of Food Science and Engineering Yangzhou University Yangzhou China
2 shared publications - Guoyan Liu
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
2 shared publications - Jiaoyan Ren
School of Food Science and Engineering South China University of Technology Guangzhou China
2 shared publications - Jixian Zhang
College of Food Science and Engineering Yangzhou University Yangzhou China
2 shared publications - Li Liang
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China
2 shared publications - Qianchun Deng
Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China
2 shared publications
Latest Publications
- Open Access
Pickering Emulsion Stabilized by Tea Seed Cake Protein Nanoparticles as Lutein Carrier
To effectively deliver lutein, hydrothermally prepared tea seed cake protein nanoparticles (TSCPN) were used to fabricate Pickering emulsion, and the bioaccessibility of lutein encapsulated by Pickering emulsion and the conventional emulsion was evaluated in vitro. The results indicated that the average size and absolute value of zeta potential of TSCPN increased along with the increase in the protein concentration, and 2% protein concentration was adopted to prepare TSCPN. With the increase in the concentration of TSCPN, the size of Pickering emulsion decreased from 337.02 μm to 89.36 μm, and when the TSCPN concentration was greater than 0.6%, all emulsions exhibited good stability during the 14 days storage. Combined with the microstructure result, 1.2% TSCPN was used to stabilize Pickering emulsion. With the increase in ionic concentration (0–400 mM), the particle size of the emulsions increased while the absolute value of zeta potential decreased. TSCPN-based Pickering emulsion was superior to the conventional emulsion for both lutein encapsulation (96.6 ± 1.0% vs. 82.1 ± 1.4%) and bioaccessibility (56.0 ± 1.1% vs. 35.2 ± 1.2%). Thus, TSCPN-based Pickering emulsion in this study have the potential as an effective carrier for lutein.
Open AccessPickering Emulsion Stabilized by Tea Seed Cake Protein Nanoparticles as Lutein Carrier
To effectively deliver lutein, hydrothermally prepared tea seed cake protein nanoparticles (TSCPN) were used to fabricate Pickering emulsion, and the bioaccessibility of lutein encapsulated by Pickering emulsion and the conventional emulsion was evaluated in vitro. The results indicated that the average size and absolute value of zeta potential of TSCPN increased along with the increase in the protein concentration, and 2% protein concentration was adopted to prepare TSCPN. With the increase in the concentration of TSCPN, the size of Pickering emulsion decreased from 337.02 μm to 89.36 μm, and when the TSCPN concentration was greater than 0.6%, all emulsions exhibited good stability during the 14 days storage. Combined with the microstructure result, 1.2% TSCPN was used to stabilize Pickering emulsion. With the increase in ionic concentration (0–400 mM), the particle size of the emulsions increased while the absolute value of zeta potential decreased. TSCPN-based Pickering emulsion was superior to the conventional emulsion for both lutein encapsulation (96.6 ± 1.0% vs. 82.1 ± 1.4%) and bioaccessibility (56.0 ± 1.1% vs. 35.2 ± 1.2%). Thus, TSCPN-based Pickering emulsion in this study have the potential as an effective carrier for lutein.
- Open Access
Whey Protein Isolate Nanofibers Prepared by Subcritical Water Stabilized High Internal Phase Pickering Emulsion to Deliver Curcumin
This study aimed to design a Pickering emulsion (PE) stabilized by whey protein isolate nanofibers (WPINs) prepared with subcritical water (SW) to encapsulate and prevent curcumin (Cur) degradation. Cur-loaded WPINs–SW stabilized PE (WPINs–SW–PE) and hydrothermally prepared WPINs stabilized PE (WPINs–H–PE) were characterized using the particle size, zeta potential, Congo Red, CD, and TEM. The results indicated that WPINs–SW–PE and WPINs–H–PE showed regular spherical shapes with average lengths of 26.88 ± 1.11 μm and 175.99 ± 2.31 μm, and zeta potential values were −38.00 ± 1.00 mV and −34.60 ± 2.03 mV, respectively. The encapsulation efficiencies of WPINs–SW–PE and WPINs–H–PE for Cur were 96.72 ± 1.05% and 94.07 ± 2.35%. The bio-accessibility of Cur of WPINs–SW–PE and WPINs–H–PE were 57.52 ± 1.24% and 21.94 ± 2.09%. In addition, WPINs–SW–PE had a better loading effect and antioxidant activities compared with WPINs–H–PE. SW could be a potential processing method to prepare a PE, laying the foundation for the subsequent production of functional foods.
Open AccessWhey Protein Isolate Nanofibers Prepared by Subcritical Water Stabilized High Internal Phase Pickering Emulsion to Deliver Curcumin
This study aimed to design a Pickering emulsion (PE) stabilized by whey protein isolate nanofibers (WPINs) prepared with subcritical water (SW) to encapsulate and prevent curcumin (Cur) degradation. Cur-loaded WPINs–SW stabilized PE (WPINs–SW–PE) and hydrothermally prepared WPINs stabilized PE (WPINs–H–PE) were characterized using the particle size, zeta potential, Congo Red, CD, and TEM. The results indicated that WPINs–SW–PE and WPINs–H–PE showed regular spherical shapes with average lengths of 26.88 ± 1.11 μm and 175.99 ± 2.31 μm, and zeta potential values were −38.00 ± 1.00 mV and −34.60 ± 2.03 mV, respectively. The encapsulation efficiencies of WPINs–SW–PE and WPINs–H–PE for Cur were 96.72 ± 1.05% and 94.07 ± 2.35%. The bio-accessibility of Cur of WPINs–SW–PE and WPINs–H–PE were 57.52 ± 1.24% and 21.94 ± 2.09%. In addition, WPINs–SW–PE had a better loading effect and antioxidant activities compared with WPINs–H–PE. SW could be a potential processing method to prepare a PE, laying the foundation for the subsequent production of functional foods.