Search

Your search keyword '"Fang, Yapeng"' showing total 679 results
Start Over Author "Fang, Yapeng"
679 results on '"Fang, Yapeng"'

6. Research Progress on Functional Properties of Polysaccharide-Based Food Colloids and Their Application in Food Processing

Author

YANG Rong, ZANG Yiyu, WU Peng, SUN Cuixia, FANG Yapeng

Subjects
food colloid, polysaccharide, gel properties, functional properties, food processing, Food processing and manufacture, TP368-456
Abstract

Food colloids refer to the common multicomponent heterogeneous dispersion systems found in foods, which can be divided into protein-based and polysaccharide-based colloids according to their components. Those colloids play an important role in food processing, such as thickening, emulsification, suspension, gelling, adhesion, water retention, stabilization and film formation, and are widely used in many fields such as the food processing industry. This article reviews the basic concept, composition, and classification of food colloids, with an emphasis on the functional properties of common polysaccharide-based colloids (carrageenan, agar, sodium alginate, Arabic gum, guar gum, konjac glucomannan, xanthan gum, gellan gum and curdlan) including rheological properties, gel properties, stability and combined use. Furthermore, this article also summarizes the current status and future perspectives of colloids based on polysaccharides from marine algae, plants and microbes in the food processing industry. We believe that this review will provide a theoretical basis for further development and utilization of polysaccharide-based food colloids.

Published
2024
Full Text
View/download PDF

14. The role of texture in the palatability and food oral processing

Author

Nishinari, Katsuyoshi, Peyron, Marie-Agnes, Yang, Nan, Gao, Zhiming, Zhang, Ke, Fang, Yapeng, Zhao, Meng, Yao, Xiaolin, Hu, Bing, Han, Lingyu, Mleko, Stanisław, Tomczyńska-Mleko, Marta, Nagano, Takao, Nitta, Yoko, Zhang, Yin, Singh, Narpinder, Suk Meng, Aaron Goh, Pongsawatmanit, Rungnaphar, Gamonpilas, Chaiwut, Moritaka, Hatsue, Kohyama, Kaoru, Yoshimura, Miki, Hirashima, Madoka, Takemasa, Makoto, Tsutsui, Kazumi, and Su, Lei

Published
2024
Full Text
View/download PDF

50. Resistant Starch Nanoparticles Induce Colitis through Lysosomal Exocytosis in Mice

Author

Peng, Chenglu, Lu, Wei, An, Ran, Li, Xiaoyang, Sun, Cuixia, and Fang, Yapeng

Abstract

Resistant starch (RS) is present in various natural and processed foods as well as medications. It has garnered significant attention from both scientists and consumers due to its notable health benefits. However, there is a limited understanding of how RS particles are absorbed at the cellular level and their metabolic behavior, resulting in a lack of clarity regarding the intestinal safety implications of prolonged RS exposure. Here, we demonstrate that rice-derived RS nanoparticles (RSNs) can lead to colitis in mice by triggering lysosomal exocytosis. The research shows that RSNs enter the cells through macropinocytosis and clathrin- and caveolin-mediated endocytosis and activate TRPML1 thereafter, causing the release of lysosomal calcium ions. This, in turn, triggered the TFEB signaling pathway and thus upregulated the lysosomal exocytosis level, leading to lysosomal enzymes to be released to the intestinal lumen. As a result, a decreased number of intestinal goblet cells, diminished tight junction protein expression, and imbalanced intestinal flora in mice were observed. These damages to the intestinal barrier ultimately led to the occurrence of colitis. Our study offers important insights into the cellular bioeffects and detrimental effects on intestinal health caused by RS particles and emphasizes the need to re-evaluate the safety of long-term RS consumption.

Published
2024
Full Text
View/download PDF

Catalog

Books, media, physical & digital resources
See catalog results