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Author

Jian Guo

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Aug 2026

Enhancing sucrose sweetness perception through protein-sucrose composite particles and protein-assisted modulation of oral mucin.

This work addressed the challenge of reducing sucrose content while maintaining sweetness perception in food systems. Based on the idea that sucrose sweetness is mainly captured from the dissolved fraction at the crystal surface during oral processing, rather than from the entire crystal mass, a protein-assisted strate...

Si-Zhe Dong, Yan-Ke Wang, Jin-Mei Wang et al. · 0 citations
Jul 2026

Self-Assembled Wheat Gluten Peptide Nanoparticles as Dual-Functional Stabilizers for the Protection of Omega-3 Polyunsaturated Fatty Acids.

Omega-3 polyunsaturated fatty acids are highly susceptible to oxidation, limiting the shelf life and sensory quality of omega-3-fortified foods. Herein, wheat gluten peptide nanoparticles (WGPNs) with coupled emulsifying and antioxidant functions were produced by sequential pepsin-trypsin hydrolysis. LC-MS/MS showed a...

Guangxin Feng, Weiting Feng, Xiaowen Feng et al. · 0 citations

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