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Deng L, Chen Q, Ohm JB, Islam S, Rao J, Jin Z, Xu M. Upcycling soybean meal through enzymatic conversion of insoluble fiber into soluble dietary fiber enhanced by ball milling. J Food Sci 2024; 89:4871-4883. [PMID: 39004871 DOI: 10.1111/1750-3841.17185] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2024] [Revised: 06/05/2024] [Accepted: 06/09/2024] [Indexed: 07/16/2024]
Abstract
Insoluble dietary fiber (IDF) in soybean meal, due to the insolubility, is one of the major impediments to upcycle the soybean meal for its value-added use. This study converted IDF to soluble dietary fiber (SDF) using ball milling and enzymatic hydrolysis of the IDF. The impact of ball milling and enzymatic hydrolysis on the physicochemical and functional properties of SDF was evaluated. Cellulase, hemicellulase, xylanase, galacturonase, and arabinofuranosidase were employed for hydrolyzing IDF. The results showed that ball milling significantly reduced the particle size of IDF, facilitating enhanced enzymatic hydrolysis and resulting in SDF with lower molecular weight and varied monosaccharide composition. The synergistic effect of ball milling and enzymatic processes with combination of cellulase-xylanase-galacturonase was evident by the improved conversion rates (69.8%) and altered weight-averaged molecular weight (<5900 Da) of the resulting SDF. Rheological and microstructural analyses of the SDF gel indicated that specific enzyme combinations led to SDF gels with distinct viscoelastic properties, pore sizes, and functional capabilities, suitable for varied applications in the food and pharmaceutical sectors. This comprehensive evaluation demonstrates the potential of optimized physical bioprocessing techniques in developing functional ingredients with tailored properties for industrial use.
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Affiliation(s)
- Lingzhu Deng
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Qiong Chen
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Jae-Bom Ohm
- Edward T. Schafer Agricultural Research Center, Cereal Crops Research Unit, Hard Spring and Durum Wheat Quality Laboratory, USDA-ARS, Fargo, North Dakota, USA
| | - Shahidul Islam
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Jiajia Rao
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Zhao Jin
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
| | - Minwei Xu
- Department of Plant Sciences, North Dakota State University, Fargo, North Dakota, USA
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Trends in "green" and novel methods of pectin modification - A review. Carbohydr Polym 2022; 278:118967. [PMID: 34973782 DOI: 10.1016/j.carbpol.2021.118967] [Citation(s) in RCA: 44] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Revised: 11/28/2021] [Accepted: 11/29/2021] [Indexed: 11/22/2022]
Abstract
Modification of hydrocolloids to alter their functional properties using chemical methods is well documented in the literature. There has been a recent trend of adopting eco-friendly and "green" methods for modification. Pectin, being a very important hydrocolloid finds its use in various food applications due to its gelling, emulsifying, and stabilizing properties. The adoption of various "green" methods can alter the properties of pectin and make it more suitable for incorporation in food products. The novel approaches such as microwave and pulsed electric field can also be utilized for solvent-free modification, making it desirable from the perspective of sustainability, as it reduces the consumption of organic chemicals. Pectic oligosaccharides (POSs) produced via novel approaches are being explored for their biological properties and incorporation in various functional foods. The review can help to set the perspective of potential scale-up and adoption by the food industry for modification of pectin.
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Du Q, Zhou L, Lyu F, Liu J, Ding Y. The complex of whey protein and pectin: Interactions, functional properties and applications in food colloidal systems - A review. Colloids Surf B Biointerfaces 2021; 210:112253. [PMID: 34883341 DOI: 10.1016/j.colsurfb.2021.112253] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/24/2021] [Accepted: 11/26/2021] [Indexed: 10/19/2022]
Abstract
This review describes the mechanism of non-covalent/covalent interaction of whey protein-pectin (WPP) complexes, including electrostatic interaction, steric hindrance, cross-linking and Maillard reaction. The interaction between whey protein and pectin determines the form of the complex in the system, i.e. co-dissolution, precipitation, separation, complex coacervation and compounding. The interaction of WPP is affected by environmental conditions and its own properties, including several factors such as pH, polymer concentration and ratio, temperature, and ionic strength. In addition, the functional properties of WPP complexes are discussed through illustrative examples. The complexes with good emulsification, heat stability, gelling properties and biological activity have promising application prospects. WPP complexes have been widely studied for application in food colloidal systems, including protein beverages, delivery systems for bioactive substances, fat substitutes and food preservation films/coatings. The understanding of the interaction and functional properties of WPP complexes provides theoretical support for the improvement and design of new food colloidal systems.
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Affiliation(s)
- Qiwei Du
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province, Hangzhou 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, PR China
| | - Linhui Zhou
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province, Hangzhou 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, PR China
| | - Fei Lyu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province, Hangzhou 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, PR China
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province, Hangzhou 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, PR China.
| | - Yuting Ding
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, PR China; Key Laboratory of Marine Fishery Resources Exploitation & Utilization of Zhejiang Province, Hangzhou 310014, PR China; National R & D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, PR China.
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Zhang Z, Chen W, Zhou X, Deng Q, Dong X, Yang C, Huang F. Astaxanthin-loaded emulsion gels stabilized by Maillard reaction products of whey protein and flaxseed gum: Physicochemical characterization and in vitro digestibility. Food Res Int 2021; 144:110321. [PMID: 34053526 DOI: 10.1016/j.foodres.2021.110321] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 03/12/2021] [Accepted: 03/13/2021] [Indexed: 01/29/2023]
Abstract
In order to evaluate the effect of ultrasound and Maillard reaction on the physicochemical properties and gastrointestinal fate of astaxanthin-loaded emulsion gels, the Maillard reaction products (MRPs) of whey protein and flaxseed gum (FG) were prepared by traditional or ultrasonic assisted wet-heating. The MRPs obtained by ultrasonic assisted wet-heating had higher grafting degree and more expanded structures evidenced by the browning intensity, fluorescence intensity and circular dichroism (CD) analysis, thus enhancing its functional properties like solubility and emulsifying capacity. The MRPs improved the water holding capacity, encapsulation efficiency, stability of emulsion gels, in which astaxanthin was wrapped as a model bioactive compound. During the simulated digestion process, the bioaccessibility of loaded astaxanthin reached 72.08% for the emulsion gels stabilized by MRPs. The results highlighted the potential of MRPs in improving functionality of protein and as a delivery carrier of bioactive compounds in food industry.
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Affiliation(s)
- Zhao Zhang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China
| | - Wenchao Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China
| | - Xin Zhou
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China
| | - Qianchun Deng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China
| | - Xuyan Dong
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Chen Yang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China.
| | - Fenghong Huang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Key Laboratory of Oilseeds Processing, Ministry of Agriculture and Rural Affairs, No. 2 Xudong 2nd Road, Wuhan 430062, China
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Aguilera-Garrido A, del Castillo-Santaella T, Yang Y, Galisteo-González F, Gálvez-Ruiz MJ, Molina-Bolívar JA, Holgado-Terriza JA, Cabrerizo-Vílchez MÁ, Maldonado-Valderrama J. Applications of serum albumins in delivery systems: Differences in interfacial behaviour and interacting abilities with polysaccharides. Adv Colloid Interface Sci 2021; 290:102365. [PMID: 33667972 DOI: 10.1016/j.cis.2021.102365] [Citation(s) in RCA: 29] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2020] [Revised: 01/13/2021] [Accepted: 01/13/2021] [Indexed: 12/17/2022]
Abstract
One of the major applications of Serum Albumins is their use as delivery systems for lipophilic compounds in biomedicine. Their biomedical application is based on the similarity with Human Serum Albumin (HSA), as a fully biocompatible protein. In general, Bovine Serum Albumin (BSA) is treated as comparable to its human homologue and used as a model protein for fundamental studies since it is available in high amounts and well understood. This protein can act as a carrier for lipophilic compounds or as protective shell in an emulsion-based vehicle. Polysaccharides are generally included in these formulations in order to increase the stability and/or applicability of the carrier. In this review, the main biomedical applications of Albumins as drug delivery systems are first presented. Secondly, the differences between BSA and HSA are highlighted, exploring the similarities and differences between these proteins and their interaction with polysaccharides, both in solution and adsorbed at interfaces. Finally, the use of Albumins as emulsifiers for emulsion-based delivery systems, concretely as Liquid Lipid Nanocapsules (LLNs), is revised and discussed in terms of the differences encountered in the molecular structure and in the interfacial properties. The specific case of Hyaluronic Acid is considered as a promising additive with important applications in biomedicine. The literature works are thoroughly discussed highlighting similarities and differences between BSA and HSA and their interaction with polysaccharides encountered at different structural levels, hence providing routes to control the optimal design of delivery systems.
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da Silva Soares B, de Carvalho CWP, Garcia-Rojas EE. Microencapsulation of Sacha Inchi Oil by Complex Coacervates using Ovalbumin-Tannic Acid and Pectin as Wall Materials. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02594-2] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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7
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Peptides and protein hydrolysates as food preservatives and bioactive components of edible films and coatings - A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.10.022] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Simões LS, Abrunhosa L, Vicente AA, Ramos OL. Suitability of β-lactoglobulin micro- and nanostructures for loading and release of bioactive compounds. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105492] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Xie C, Wang Q, Ying R, Wang Y, Wang Z, Huang M. Binding a chondroitin sulfate-based nanocomplex with kappa-carrageenan to enhance the stability of anthocyanins. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105448] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Vigata M, Meinert C, Pahoff S, Bock N, Hutmacher DW. Gelatin Methacryloyl Hydrogels Control the Localized Delivery of Albumin-Bound Paclitaxel. Polymers (Basel) 2020; 12:E501. [PMID: 32102478 PMCID: PMC7077643 DOI: 10.3390/polym12020501] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2020] [Revised: 02/16/2020] [Accepted: 02/16/2020] [Indexed: 02/07/2023] Open
Abstract
Hydrogels are excellent candidates for the sustained local delivery of anticancer drugs, as they possess tunable physicochemical characteristics that enable to control drug release kinetics and potentially tackle the problem of systemic side effects in traditional chemotherapeutic delivery. Yet, current systems often involve complicated manufacturing or covalent bonding processes that are not compatible with regulatory or market reality. Here, we developed a novel gelatin methacryloyl (GelMA)-based drug delivery system (GelMA-DDS) for the sustained local delivery of paclitaxel-based Abraxane®, for the prevention of local breast cancer recurrence following mastectomy. GelMA-DDS readily encapsulated Abraxane® with a maximum of 96% encapsulation efficiency. The mechanical properties of the hydrogel system were not affected by drug loading. Tuning of the physical properties, by varying GelMA concentration, allowed tailoring of GelMA-DDS mesh size, where decreasing the GelMA concentration provided overall more sustained cumulative release (significant differences between 5%, 10%, and 15%) with a maximum of 75% over three months of release, identified to be released by diffusion. Additionally, enzymatic degradation, which more readily mimics the in vivo situation, followed a near zero-order rate, with a total release of the cargo at various rates (2-14 h) depending on GelMA concentration. Finally, the results demonstrated that Abraxane® delivery from the hydrogel system led to a dose-dependent reduction of viability, metabolic activity, and live-cell density of triple-negative breast cancer cells in vitro. The GelMA-DDS provides a novel and simple approach for the sustained local administration of anti-cancer drugs for breast cancer recurrence.
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Affiliation(s)
- Margaux Vigata
- Institute of Health and Biomedical Innovation (IHBI), Queensland University of Technology (QUT), Kelvin Grove, QLD 4059, Australia; (M.V.); (S.P.)
- School of Chemistry, Physics and Mechanical Engineering, Science and Engineering Faculty (SEF), Queensland University of Technology (QUT), Brisbane, QLD 4059, Australia
| | - Christoph Meinert
- Institute of Health and Biomedical Innovation (IHBI), Queensland University of Technology (QUT), Kelvin Grove, QLD 4059, Australia; (M.V.); (S.P.)
- School of Chemistry, Physics and Mechanical Engineering, Science and Engineering Faculty (SEF), Queensland University of Technology (QUT), Brisbane, QLD 4059, Australia
| | - Stephen Pahoff
- Institute of Health and Biomedical Innovation (IHBI), Queensland University of Technology (QUT), Kelvin Grove, QLD 4059, Australia; (M.V.); (S.P.)
- School of Chemistry, Physics and Mechanical Engineering, Science and Engineering Faculty (SEF), Queensland University of Technology (QUT), Brisbane, QLD 4059, Australia
| | - Nathalie Bock
- Institute of Health and Biomedical Innovation (IHBI), Queensland University of Technology (QUT), Kelvin Grove, QLD 4059, Australia; (M.V.); (S.P.)
- Translational Research Institute, Woolloongabba, QLD 4102, Australia
- School of Biomedical Sciences, Faculty of Health, Queensland University of Technology (QUT), Brisbane, QLD 4059, Australia
| | - Dietmar W. Hutmacher
- Institute of Health and Biomedical Innovation (IHBI), Queensland University of Technology (QUT), Kelvin Grove, QLD 4059, Australia; (M.V.); (S.P.)
- School of Chemistry, Physics and Mechanical Engineering, Science and Engineering Faculty (SEF), Queensland University of Technology (QUT), Brisbane, QLD 4059, Australia
- School of Biomedical Sciences, Faculty of Health, Queensland University of Technology (QUT), Brisbane, QLD 4059, Australia
- Australian Research Council Industrial Transformation Training Centre in Additive Biomanufacturing, Queensland University of Technology (QUT), Brisbane, QLD 4059, Australia
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Huang G, Liu J, Jin W, Wei Z, Ho CT, Zhao S, Zhang K, Huang Q. Formation of Nanocomplexes between Carboxymethyl Inulin and Bovine Serum Albumin via pH-Induced Electrostatic Interaction. Molecules 2019; 24:E3056. [PMID: 31443488 PMCID: PMC6749403 DOI: 10.3390/molecules24173056] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 08/18/2019] [Accepted: 08/21/2019] [Indexed: 01/09/2023] Open
Abstract
As a functional polysaccharide, inulin was carboxymethylated and it formed nanocomplexes with bovine serum albumin (BSA). The success of obtaining carboxymethyl inulin (CMI) was confirmed by a combination of Fourier transform Infrared (FT-IR), Raman spectroscopy, gel permeation chromatography (GPC), and titration. The effects of pH and ionic strength on the formation of CMI/BSA nanocomplexes were investigated. Our results showed that the formation of complex coacervate (pHφ1) and dissolution of CMI/BSA insoluble complexes (pHφ2) appeared in pH near 4.85 and 2.00 respectively. FT-IR and Raman data confirmed the existence of electrostatic interaction and hydrogen bonding between CMI and BSA. The isothermal titration calorimetry (ITC) results suggested that the process of complex formation was spontaneous and exothermic. The complexation was dominated by enthalpy changes (∆Η < 0, ∆S < 0) at pH 4.00, while it was contributed by enthalpic and entropic changes (∆Η < 0, ∆S > 0) at pH 2.60. Irregularly shaped insoluble complexes and globular soluble nanocomplexes (about 150 nm) were observed in CMI/BSA complexes at pH 4.00 and 2.60 while using optical microscopy and atomic force microscopy, respectively. The sodium chloride suppression effect on CMI/BSA complexes was confirmed by the decrease of incipient pH for soluble complex formation (or pHc) and pHφ1 under different sodium chloride concentrations. This research presents a new functional system with the potential for delivering bioactive food ingredients.
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Affiliation(s)
- Guiying Huang
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, Guangdong, China
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA
- College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, Guangdong, China
| | - Jun Liu
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China
| | - Weiping Jin
- College of Food Science and Engineering, Wuhan Polytechnic University, 68 Xuefu South Road, Wuhan 430023, Hubei, China
| | - Zihao Wei
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA
| | - Suqing Zhao
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, Guangdong, China
| | - Kun Zhang
- Faculty of Chemical Engineering and Light Industry, Guangdong University of Technology, Guangzhou 510006, Guangdong, China.
- College of Chemistry and Environmental Engineering, Wuyi University, Jiangmen 529020, Guangdong, China.
| | - Qingrong Huang
- Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA.
- College of Chemistry and Environmental Engineering, Wuyi University, Jiangmen 529020, Guangdong, China.
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