Author: Luo, Yangchao

New Publication by Wusigale

Congratulations to Wusigale on publishing a new research paper in International Journal of Biological Macromolecules, from the research during her visit at UConn. The article entitled "Partition and stability of folic acid and caffeic acid in hollow zein particles coated with chitosan" reports a study on the preparation of chitosan-coated hollow zein particles using calcium phosphate as a sacrificing template for co-encapsulation of folic acid and caffeic acid. Partition, photostability, and antioxidant capacity of bioactive compounds were comprehensively studied. Findings in this study shed some light on the design of carriers for co-delivery of hydrophilic compounds in acidic condition. Read the article here.

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New Publication by Erika Fleming

Congratulations on Erika Fleming on having her new Personal Account article in ES Food and Agroforestry. The articles entitled "Dietary Patterns During National Lockdowns are at Odds with Recommendations for Preventing Morbidity and Mortality of COVID-19" provided a unique perspective to highlight the role that diet plays in both general immune function and specifically with SARS-CoV-2 may lead to better health outcomes globally. In addition, the role that national lockdowns have had in lifestyle changes are discussed, and how these shifts may exacerbate the morbidity and mortality of COVID-19.

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New Publication by Jingyi Xue

Congratulations to Jingyi Xue on having her research paper published in the reputed journal Colloids and Surfaces B: Biointerfaces. The article entitled "Chemically modified phytoglycogen: physicochemical characterizations and applications to encapsulate curcumin" aims to chemically modify native phytoglycogen nanoparticles with hydrophobic groups and to characterize their physicochemical properties, as well as to evaluate the application feasibility of modified PG (mPG) nanoparticles as a carrier for hydrophobic bioactive compounds. Please read the article here.

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New Food Safety Lab

Our new Food Safety Lab (in Jones Building) has now been finally inspected and approved by Connecticut Department of Public Health for conducting research activities on pathogenic bacteria. The lab has also received a full approval from UConn Institutional Biosafety Committee (IBC), and now it is up and running. We are excited to establish a new research program to study how nanotechnology can aid food industry to tackle microbiological safety and quality challenges.

Promotion and Tenure to Dr. Luo

During the Board of Trustees Meeting today (April 28, 2021), the Board voted to approve Dr. Luo’s promotion to Associate Professor with tenure in the Department of Nutritional Sciences, in the College of Agriculture, Health, and Natural Resources, effective August 23, 2021. Congratulations to Dr. Luo on reaching a significant milestone in his academic career! Read the celebration message from Provost here.

New Publication by Taoran Wang

Congratulations to Taoran Wang on having her review article published in Nano Research, one of the most prestigious journals in the field of nanotechnology. The article entitled "Fabrication strategies and supramolecular interactions of polymer-lipid complex nanoparticles as oral delivery systems" aims to provide an overview of the various preparation strategies and supramolecular interactions of orally administered polymer-lipid complex nanoparticles by reviewing recent studies. Read the article here.

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New Funding Award to Dr. Luo

Research and Extension Experiences for Undergraduates (REEU) Award

Dr. Yangchao Luo (Program Director) and Dr. Loneneke Blackman Carr (Co-PD) received a $500K award from USDA to support the “Bridging the Gap II: Summer Experiential Learning in Food and Nutrition” project (2021-2026). This new project is built on our successful experience and positive results/feedback from students and participating institutions from our previous “Bridging the Gap Program I” project (2016-2019).

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