Weiwei Cheng

Nanjing University of Finance and Economics | NJUE · Department of Food Science and Technology

Special Issue Information Dear Colleagues, With the rapid advancement of economic globalization, food safety issues have become increasingly prevalent, posing a significant threat to public health. Throughout the production, processing, and distribution of food, numerous endogenous and exogenous food safety concerns can arise. For instance, contam...

The effects of frozen storage (-18 °C, 180 days) on the quality of frozen whole buckwheat extruded noodles (FWBEN) were investigated. The water content of FWBEN decreased, while the reheating time, water absorption, and dry consumption rate increased with prolonged storage time. Cooking loss increased from 3.20% to 4.31%. Texture analysis indicated...

In this study, low temperature extrusion-modified potato starch (MPS) was added to improve properties of whole wheat dough and textural quality of resulted youtiao. Extrusion temperature (60, 90 ℃) and barrel moisture content (30, 42 and 54%) were set as test variables. The results suggested that the low temperature extrusion processing caused mode...

A high‐performance Au@MIL‐101/PMMA/DT surface‐enhanced Raman scattering (SERS) substrate was fabricated for sensitive and stable detection of paraquat by self‐assembling metal organic framework–modified Au nanoparticles (Au@MIL‐101) on a poly(methyl methacrylate) (PMMA) film and then immobilizing the formed substrate onto a duct tape (DT). The high...

Highland barley (HB) was subjected to dry-, semidry-, wet-milling methods and assessed for flour physicochemical properties and eating quality of corresponding sugar-free cookies. Results showed that there were significant differences between different milled flours in damaged starch content, particle size, hydration, pasting properties, and color....

The effect of nano-TiO2 particle size on the properties of starch-based wood adhesives was studied in this work. Our findings indicate that a smaller size of nano-TiO2 particles corresponds with a larger specific surface area and more hydroxyl sites on the particle surface that interact with latex molecules, forming a more compact network structure...

Unlabelled: Gallic acid (GA), presented in various plant sources, is increasingly used as a nutritional food ingredient due to its prominent bioactive. In this work, common buckwheat Wantuo (BWT, a Chinese traditional starch gel food) was fortified with 1,3,5% (w/w) GA and assessed for physicochemical properties of flour as well as in vitro starch...

Background Access to safe food is critical for human health. Therefore, efficient sensing of hazardous substances in food is highly demanded. Hydrogels with three-dimensional polymer network structures have advantages of large surface area, easy-to-functionalize structure, excellent biocompatibility, flexibility, and mechanical stability. In recent...

The effects of jet milling on the physicochemical properties of buckwheat flour and the quality characteristics of extruded whole buckwheat noodles (WBN) were investigated in this study. The results reveal that the application of jet milling significantly reduced the particle size of buckwheat flour. As a result, the damaged starch content, water s...

3-monochloropropane-1,2-diol (3-MCPD) is a well-known heat-produced food contaminant, which has been reported to be carcinogenic, nephrotoxic, and reproductively toxic. In this study, a facile electrochemical sensor based on nanoporous gold (NPG) capped with molecularly imprinted polymer (MIP) was constructed for the rapid and selective determinati...

In this study, buckwheat flour was modified by improved extrusion cooking technology (IECT) under temperature of 70-100 oC and moisture content of 30%-58%. The structure, digestibility, and morphology of modified buckwheat flour (MBF) was characterized. The effects of MBF addition on properties of whole buckwheat flour dough and quality of whole bu...

To improve the antimicrobial properties of chitosan films, cinnamon essential oil (CEO) nanoemulsion (1% and 3% v/v CEO) stabilized by ethyl-Nα-lauroyl-l-arginate hydrochloride (LAE) alone or co-stabilized by LAE and hydroxypropyl-β-cyclodextrin (HPCD) were incorporated into chitosan matrix. The micromorphology, physical and antimicrobial propertie...

An electrochemical sensor was fabricated by modifying nanoporous gold (NPG)-coated glassy carbon electrode (NPG/GCE) with functionalized graphene oxide /chitosan/ionic liquid nanocomposites (fGO/CS/IL). The introduction of ionic liquid (IL) and chitosan (CS) induced higher dispersibility of functionalized graphene oxide (fGO), and was beneficial fo...

Background Increasing requirements for rapid and reliable food safety control demands new sensing techniques with excellent performance. Metal-organic framework (MOF), as a class of emerging porous crystalline materials, has advantages of uniform structures, ultrahigh porosity, tunable composition, and easy-to-functionalize surface. In recent years...

Modification of buckwheat flour was performed using an improved extrusion cooking technology (IECT) under 70–100 °C extrusion temperature and 30%–70% moisture content. The effects of extrusion parameters on the structure, morphology, physiochemical and nutritional properties of modified buckwheat flour (MBF) were studied. Results showed that IECT t...

Clove essential oil (CLO) Pickering emulsions were prepared with zein colloid particles as stabilizer, and the effects of CLO Pickering emulsion incorporation on the structure, mechanical, barrier and antimicrobial properties of chitosan-based edible films were explored. CLO Pickering emulsions with 3% w/v zein and 50% v/v CLO had smaller particle...

Effects of part replacement (0, 15, 30, 45, 60 g/100 g) of rice flour by buckwheat flour (BF) on gel structure, cooking characteristics, nutritional compositions, and in vitro starch digestibility of extruded rice-buckwheat noodles were investigated. The visocity profile of blended flour showed that peak viscosity and setback value significantly in...

Octenyl succinic anhydride (OSA) modified gum arabic (GA) was synthesized and used as an emulsifier to stabilize cinnamon essential oil (CEO) emulsions. The structure and properties of chitosan based polyelectrolyte films incorporated with above OSA-GA stabilized CEO emulsions were investigated. Results showed that OSA modification introduced the h...

The effects of processing variables on degree of gelatinization (DG), changes of nutritional components, cooking characteristics and in vitro starch digestibility of extruded whole buckwheat noodles were investigated and Pearson’s correlations were explored. Results showed that buckwheat noodles with different DG were obtained by changing extrusion...

The present work describes a measurement method using the combination of near-infrared hyperspectral imaging (NIR-HSI) and chemometrics for rapid and non-destructive detection of lipid oxidation degree of pork meat during frozen storage based on thiobarbituric acid reactive substances (TBARS) value measurement. The HSI images were acquired at froze...

The effect of mango solar drying methods (traditional and tunnel dryers) on the quality of dried mango slices was investigated by visible (VIS) and near-infrared (NIR) spectroscopy combined with the chemometric analysis methods of principal component analysis (PCA) and ANOVA-simultaneous component analysis (ASCA). Five batches of mango were investi...

Secondary structure of proteins is closely related to the overall quality of meat. The sequence of the changes in chemical bonds caused by secondary structure modification and rapid detection method of secondary structure fractions was investigated by near-infrared hyperspectral imaging combined with generalized (G2D-CS) and heterospectral (H2D-CS)...

The study investigated the possibility of using hyperspectral imaging (HSI) in the spectral range of 1000 - 2200 nm to characterize myofibrils cold structural deformation degrees of frozen pork samples. The HSI images of pork samples frozen under different freezing rates were acquired in the frozen state without thawing. The myofibrils cold structu...

The feasibility of hyperspectral imaging (HSI) (400-1000 nm) for tracing the chemical spoilage extent of the raw meat used for two kinds of processed meats was investigated. Calibration models established separately for salted and cooked meats using full wavebands showed good results with the determination coefficient in prediction (R²P) of 0.887 a...

This study aimed to develop simplified models for rapid and nondestructive monitoring TVB-N contents during drying of cured meats based on a hyperspectral imaging system (HSI) in the spectral range of 400–1000 nm. Multivariate calibration models were first developed using partial least-squares regression (PLSR) and least-squares support vector mach...

K value is an important freshness indicator of meat. This study investigated the integration of spectral and textural data for enhancing the hyperspectral prediction ability of K value in pork meat. In this study, six feature wavebands (407, 481, 555, 578, 633, and 973 nm) were identified by successive projections algorithm (SPA). Meanwhile, the te...

Biogenic amine index (BAI) is a sensitive indicator of meat freshness and quality. This study investigated the use of chemometric methods for analyzing hyperspectral imaging (HSI) data between 400 nm and 1000 nm to rapidly and non-destructively determine BAI values in pork. Partial least square regression (PLSR) model established using full wavelen...

Amylose-zinc inclusion complexes were synthesized using zinc chloride and amylose, which is obtained by completely debranching potato starch using pullulanase. Based on the zinc content (W-Zn) and zinc conversion (C-Zn), the reaction parameters, such as reaction time, reaction temperature, pH value and amount of zinc chloride added, were evaluated....

Marbling is one of the most important traits determining the quality of meat, and the richness of marbling is often considered by consumers as the primary factor when buying meat in view of its contribution to sensory characteristics of meat. In the market, there has been a constant demand for meat products with an assured degree of marbling. Conve...

In this study, debranched-starch/phosphatidylcholine inclusion complexes were prepared. The effect of reaction parameters such as reaction temperature, reaction time and addition amount of phosphatidylcholine on the phosphatidylcholine payload and inclusion rate was investigated. The phosphatidylcholine payload and inclusion rate prepared under the...

Starch-zinc complexes were synthesized by reaction of enzyme-modified starch with zinc acetate. The effect of reaction parameters such as hydrolysis rate, reaction temperature, reaction time, pH value and concentration of zinc acetate on the zinc content and zinc conversion rate was studied. The zinc content and conversion rate of the product prepa...