Author: Luo, Yangchao

New Publication by Jingyi Xue

Congratulations to Jingyi Xue on having her research paper published in Food Hydrocolloids. The article, entitled "Development of novel biopolymer-based dendritic nanocomplexes for encapsulation of phenolic bioactive compounds: A proof-of-concept study", reports our research findings that demonstrate an innovative strategy to develop dendritic nanoparticles from food biopolymers without using organic solvents or synthetic chemical. The food biopolymers used in this study include phytoglycogen and zein, carbohydrate and protein respectively, both from corn. Antimicrobial phytochemicals are encapsulated into such nanoparticles which exhibited significantly improved bioactivity, including higher antioxidant activity and stronger antibacterial efficacy against foodborne human pathogens. The potential of these nanocomplexes as carriers for lipophilic and phenolic antimicrobial compounds opens up new avenues for nanotechnology enabled approaches to ensure food safety and quality. Please read the article here.

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New Publication by Bai Qu

Congratulations to Bai Qu on having her review paper published in Carbohydrate Polymer Technologies and Applications, a new Open Access journal companion to the well-established and prestigious journal Carbohydrate Polymers. The article entitled "A review on the preparation and characterization of chitosan-clay nanocomposite films and coatings for food packaging applications", provides an overview of fabrication methods that are specifically applied for the preparation of chitosan-clay nanocomposite films and coatings, and then summarizes the advances made in the most recent five years for their food packaging applications. Please read the article here.

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New Publication by Bai Qu

Congratulations to Bai Qu on having her first research paper published in Food Chemistry, a prestigious journal in the field of food science. The article, entitled "Self-assembled caseinate-laponite® nanocomposites for curcumin delivery", described a novel method to prepare a self-assembled protein-nanoclay system for curcumin delivery. The as-prepared sodium caseinate-laponite (NaCas-LAP) composites were characterized for colloidal properties and encapsulation capabilities, as well as antioxidant activities. Please read the article here.

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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.