Bo Zheng
South China University of Technology
Crystal structureDigestionComposition (visual arts)MoistureChemistryMaterials scienceRheologyResistant starchAmyloseExtrusionIngredientLinoleic acidOleic acidMaize starchDigestible starchFood scienceChemical engineeringCrystallinityBacteria3D printingStarchGut floraFatty acidThermal stabilityPolyphenolBiology
16Publications
8H-index
188Citations
Publications 20
Newest
#1Bo Zheng (SCUT: South China University of Technology)H-Index: 8
#2Yukuo Tang (SCUT: South China University of Technology)H-Index: 1
Last. Ling Chen (SCUT: South China University of Technology)H-Index: 56
view all 4 authors...
Abstract null null Hot-extrusion 3D printing (HE-3DP) is an emerging technique to create customized food with desired structure and properties. This research is focused on the effect of pre-printing gelatinization degree on the structure and digestibility of rice and wheat starch gels after HE-3DP. The results show that the lamellar, crystalline and helical structures were destroyed, the compactness of nano-aggregates formed decreased significantly, the content of semi-bound water in the gel sys...
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#1Xixi Zeng (SCUT: South China University of Technology)
#2Bo Zheng (SCUT: South China University of Technology)H-Index: 8
Last. Ling Chen (SCUT: South China University of Technology)H-Index: 56
view all 4 authors...
Abstract null null The retrogradation properties of starch are closely related to the processing quality of starch-based foods. In this study, the synergistic effects of extrusion and the presence of polyphenols on the water distribution, rheological properties and short-term (1 day)/long-term (21 day) retrogradation of chestnut starch paste were investigated. Post extrusion complexation with catechins (CC)/proanthocyanidins (PC), the short- and long-term retrogradation were both inhibited and t...
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#1Xixi Zeng (SCUT: South China University of Technology)H-Index: 1
#2Tianjie Li (CUHK: The Chinese University of Hong Kong)H-Index: 1
Last. Bo Zheng (SCUT: South China University of Technology)H-Index: 8
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Abstract null null In this study, catechin (CC) and procyanidin (PC) were introduced into rice starch gels to improve the printability of starch-based materials in hot-extrusion 3D printing (HE-3DP). Our results revealed that the composite starch gels had higher relative crystalline, compactness and inhomogeneity as the polyphenol concentration increased, outperforming the rice starch gel. The rheological results further indicated an enhanced printability based on the improved extrudability and ...
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#1Bo Zheng (SCUT: South China University of Technology)H-Index: 8
#2Xinbo Guo (SCUT: South China University of Technology)H-Index: 17
Last. Fengwei Xie (Warw.: University of Warwick)H-Index: 39
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Abstract null null Waxy corn starch is widely used in food and papermaking industries due to its unique properties. In this work, the structural and functional properties of starch isolated from waxy corn at different stages of kernel growth were investigated and their relationships were clarified. The results showed that with kernel growth, the surface of starch granules became smooth gradually, and the inner growth rings and the porous structure grew and became clear. Meanwhile, the weight-ave...
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#1Zipeng Liu (SCUT: South China University of Technology)H-Index: 2
#2Jixin Yang (SCUT: South China University of Technology)
Last. Bo Zheng (SCUT: South China University of Technology)H-Index: 8
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Abstract null null The aim of this study was to investigate the changes of the microstructural, rheological and printing properties of rice starch-stearic acid (SA) paste during the hot-extrusion 3D printing (HE-3DP). The results showed that starch chains could complex with SA to form V-type crystalline structure and its molecular kinematic behaviors were changed under shear force, and crystalline structure were then embedded and rearranged to constitute an ordered sea-island structure, thus imp...
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#1Mei Li (Tianjin University of Science and Technology)H-Index: 2
#2Fenfen Wang (Tianjin University of Science and Technology)H-Index: 1
Last. Ling Chen (SCUT: South China University of Technology)H-Index: 56
view all 8 authors...
Abstract null null High amylose maize starch (HAMS) and waxy maize starch (WMS) were modified by propionylation and their corresponding physicochemical characteristics, digestion and fermentation properties were studied. The results indicated that two new peaks related to methylene (2.20 ppm) and methyl (0.97 ppm) in the NMR spectrum were formed, indicating the occurrence of propionylation, and this was further confirmed by the formation of a characteristic absorption at 1747 cm-1 in the FTIR sp...
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#1Zipeng Liu (SCUT: South China University of Technology)H-Index: 2
#2Ling Chen (SCUT: South China University of Technology)H-Index: 72
Last. Bo Zheng (SCUT: South China University of Technology)H-Index: 8
view all 5 authors...
Abstract This work investigated the chain structure and large amplitude oscillatory shear (LAOS) rheological properties of waxy maize starch (WMS) at different growth periods and established a motion model to clarify the evolution of chain structure. During the growth period of 20-25 days, the apparent viscosity and dynamic moduli for WMS paste decreased, along with a greater degree of nonlinearity. This could be correlated with an increasing branching degree of starch due to more short-branched...
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#1Xixi Zeng (SCUT: South China University of Technology)H-Index: 1
#2Huan Chen (SCUT: South China University of Technology)H-Index: 3
Last. Bo Zheng (SCUT: South China University of Technology)H-Index: 8
view all 4 authors...
This work investigated the relationship between structure, rheological properties and 3D printability of starch. For this purpose, the structural evolution of various starch gels at different concentrations and printing temperatures was systematically studied. The mechanical strength (G', τy) and extrudability (τf) of CS and RS gels were used to determine its 3D printability. Furthermore, G', τy and τf were closely related to the structure of starch and starch gel network. Ascribing to compact a...
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#1Tianli Guo (SCUT: South China University of Technology)H-Index: 2
#2Hongrui Hou (SCUT: South China University of Technology)H-Index: 1
Last. Bo Zheng (SCUT: South China University of Technology)H-Index: 8
view all 5 authors...
Abstract This study emphasized on structural alteration of rice starch-unsaturated fatty acid complexes by adding trans-2-dodecaenoic acid (t12), trans-oleic acid (t18), cis-oleic acid (c18) and linoleic acid (loa) with different concentration under high-pressure homogenization treatment, and further illustrated the underlying mechanism of modulating digestibility. Results showed that the complex primarily presented as V6 or type IIa polymorph; complex index, content of ordered structure and the...
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#1Jun Cui (SCUT: South China University of Technology)H-Index: 1
#2Bo Zheng (SCUT: South China University of Technology)H-Index: 8
Last. Lin Li (SCUT: South China University of Technology)H-Index: 66
view all 6 authors...
Abstract The effects of chain length and addition level of saturated fatty acids on multi-scale structure of rice starch-fatty acid complexes prepared by high-pressure homogenization (HRFC) were investigated, as was the correlation between their structural changes and digestibility. Increasing the addition level of fatty acids increased complexing index (CI) of HRFC, but increasing the chain length decreased the CI. Compared with high-pressure homogenization treated starch, the HRFC presented a ...
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