Article
Food Science & Technology
Yizhou Sun, Haiming Chen, Wenxue Chen, Qiuping Zhong, Yan Shen, Ming Zhang
Summary: Ultrasound combined with alkaline pH-shift treatment was found to improve the thermal stability of coconut milk by modifying functional properties and structures of coconut milk protein. The study demonstrated enhanced viscosity, zeta potential, and size distribution curve, along with increased solubility, surface hydrophobicity, and decreased free sulfhydryl groups in the protein. These improvements were reflected in changes to the secondary and tertiary structure, and microscopic state of coconut globin.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Jingrong Ma, Chuang Pan, Haiming Chen, Yan Chen, Weijun Chen, Jianfei Pei, Ming Zhang, Qiuping Zhong, Wenxue Chen
Summary: The relationship between interfacial behavior and emulsion stability of coconut globulin (CG) at different pH levels was investigated to understand its emulsification mechanism. The dynamic interfacial tension of CG was lowest at pH 11, followed by pH 9, 3, 7, and 5. CG showed the best interfacial adsorption at pH 5 but desorption at pH 11. Heating resulted in decreased adsorption for all pH groups. The dilatational elasticity modulus (Ed) of CG was highest at pH 5, followed by pH 3, 7, 9, and 11, but significantly decreased after heating.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Jianfeng Wu, Simin Chen, Lydivine Nyiransabimana, Els J. M. Van Damme, Bruno De Meulenaer, Paul Van der Meeren
Summary: This study found that Maillard conjugation of whey proteins was faster at higher pH values during wet heat treatment, affecting the heat stability of emulsions. Significant improvement in heat stability of the emulsions was observed under appropriate incubation conditions, but prolonged incubation negatively impacted the heat stability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Jiawu Wu, Yingjiao Tang, Wenxue Chen, Haiming Chen, Qiuping Zhong, Jianfei Pei, Tao Han, Weijun Chen, Ming Zhang
Summary: In this study, monosodium glutamate (MSG) was used to improve the viscosity of coconut milk by affecting the pH, particle size, and protein structure. The results showed that MSG increased the viscosity of coconut milk by enhancing droplet interaction and protein-water binding capacity, as well as changing the secondary structure and molecular weight of coconut proteins. The main interactions between MSG and coconut proteins were found to be hydrogen bonds, electrostatic forces, disulfide bonds, and hydrophobic interactions.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Mingming Zhong, Yufan Sun, Yuanda Sun, Qi Wang, Baokun Qi, Yang Li
Summary: The study investigates how HPMC addition influences the stability of soybean lipoprotein under acidic conditions and the thermal stability of LP-HPMC emulsions. Results show that the LP-HPMC complex forms non-covalent bonds, impacting the microstructure and droplet size distribution, increasing LP denaturation temperature, and decreasing thermal stability of the emulsion.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Qiwei Du, Xuehua Ji, Fei Lyu, Jianhua Liu, Yuting Ding
Summary: The study revealed that Ca2+ had a significant impact on the stability of high-calorie whey protein emulsion after high-temperature sterilization. Specifically, concentrations above 1.5 mM led to decreased stability, while concentrations below 1.5 mM resulted in better storage stability. Additionally, the rheological behavior of the emulsion shifted from shear-thickening to shear-thinning with increasing Ca2+ concentration post-sterilization.
FOOD HYDROCOLLOIDS
(2021)
Article
Agriculture, Multidisciplinary
Yuqing Liu, Qingzhi Wu, Jian Zhang, Xiaoying Mao
Summary: This paper studied the synergistic effects of sucrose ester and xanthan gum on the stability of walnut protein emulsion. The results showed that the combination of sucrose ester and xanthan gum can better stabilize the emulsion, with xanthan gum improving emulsion stability and sucrose ester better stabilizing large protein molecules.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Kewalin Phakthawat, Penghui Shen, Ashoka Ranathunga, Utai Klinkesorn, Prisana Suwannaporn
Summary: The food industry is interested in using natural plant-based emulsifiers as substitutes for synthetic emulsifiers. Native rice glutelin (RG) can improve its emulsifying properties through trypsin hydrolysis. The solubility and surface hydrophobicity of hydrolyzed RG (HRG2) were higher than RG. HRG2 was used in emulsion as a substitute for Tween 60 (Tw), and it showed better stability and smaller droplet size. The results indicate the potential to reduce or replace synthetic surfactants in coconut milk with HRG2-Tw emulsion.
FOOD HYDROCOLLOIDS
(2023)
Article
Agriculture, Dairy & Animal Science
Nahyun Ahn, Ji-Hwa Park, Changhoon Chai, Jee-Young Imm
Summary: The interaction between dairy proteins and phospholipids in an oil-in-water emulsion system was studied. The results indicate that the appropriate selection of the phospholipid matrix is important in modulating the emulsion stability of dairy products.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Food Science & Technology
Yunna Wang, Xin Cui, Yang Li, Shiran Wang, Guosen Yan, Liebing Zhang, Yan Li
Summary: This study investigated the effects of different pH levels and ionic strength in calcium on the stability and aeration characteristics of dairy emulsions. The results showed that increasing the pH value from 6.5 to 7.0 enhanced the stability and aeration characteristics, with the optimal range being pH 6.8 to 7.0 and a concentration of free calcium ions (Ca2+) of 2.94 to 3.22 mM. However, when the addition of CaCl2 increased to 2.00 mM (free Ca2+ strength > 4.11 mM) at pH 6.8 and 7.0, the stability and aeration characteristics significantly decreased, leading to detrimental effects on the quality of the dairy emulsions.
Article
Biochemistry & Molecular Biology
Yongjie Zhou, Hui Niu, Tian Luo, Yonghuan Yun, Ming Zhang, Wenxue Chen, Qiuping Zhong, Hailing Zhang, Haiming Chen, Weijun Chen
Summary: The glycosylation with sugar beet pectin had a significant impact on the stability of coconut protein (CP)-stabilized emulsions, reducing the adsorption rate of CP and hindering the development of a viscoelastic network. The interaction between sugar beet pectin and CP enhanced the dilatational properties of the CP-absorbed layer.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Xiaoying Zhang, Baokun Qi, Fengying Xie, Miao Hu, Yufan Sun, Lu Han, Liang Li, Shuang Zhang, Yang Li
Summary: At pH 2.0-8.0, the interaction between SPI and WPI at the interface resulted in unstable emulsions, while at pH 8.0-11.0, electrostatic repulsion between the proteins led to stable emulsions. This study provides insights for pH treatment selection of SPI-WPI composite emulsions with different stabilities and rheological behaviors, and potential applications for bioactive compound delivery systems.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Zijian Zhi, Lei Yan, Hao Li, Koen Dewettinck, Paul Van der Meeren, Rui Liu, Filip Van Bockstaele
Summary: This study presents a novel approach to improve the solubility and emulsion stability of pea protein by combining pH-shifting with ultrasound and heating. The modified pea protein showed increased solubility and improved emulsion stability, suggesting its potential for wider application in the food and pharmaceutical industries.
Article
Food Science & Technology
Zalizawati Abdullah, Farah Saleena Taip, Siti Mazlina Mustapa Kamal, Ribhan Zafira Abdul Rahman
Summary: This study found that a low concentration of SC emulsifier can improve the stability and fineness of spray-dried coconut milk, but high temperature treatment may result in a decrease in powder quality, with fat coalescence and particle rupture observed.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Chemistry, Applied
Weize Mao, Fuchao Zhan, Mahmoud Youssef, Xinyi Wang, Manqun Wang, Bin Li
Summary: This study proposes a method to improve the Ca2+ tolerance of milk substitutes and successfully constructs an insect-based emulsion system to simulate milk. The modified insect protein as an emulsifier can maintain the stability of the emulsion in the presence of added calcium.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Nitjaree Maneerat, Nattapol Tangsuphoom, Anadi Nitithamyong
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2017)
Article
Pediatrics
Tahmeed Ahmed, Nuzhat Choudhury, M. Iqbal Hossain, Nattapol Tangsuphoom, M. Munirul Islam, Saskia de Pee, Georg Steiger, Rachel Fuli, M. Shafiqul A. Sarker, Monira Parveen, Keith P. West, Parul Christian
Article
Food Science & Technology
Sanjeev Kumar Karn, Visith Chavasit, Ratchanee Kongkachuichai, Nattapol Tangsuphoom
FOOD AND NUTRITION BULLETIN
(2011)
Article
Food Science & Technology
Jaruneth Petchoo, Sitima Jittinandana, Siriporn Tuntipopipat, Chitraporn Ngampeerapong, Nattapol Tangsuphoom
Summary: This study investigated the effects of incorporating resistant starch (RS) in breadsticks by partially substituting hard wheat flour, resulting in changes in color, moisture content, hardness, protein, calories, and carbohydrate levels. Substituting over 50% of wheat flour led to lighter color, lower moisture content, and decreased hardness, while half substitution resulted in lower protein and calorie content but higher carbohydrate content, closer to the effective dose of RS. Incorporating the effective dose of RS led to a 15% reduction in in vitro glycaemic index.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Jeerawan Hinkaew, Amornrat Aursalung, Yuraporn Sahasakul, Nattapol Tangsuphoom, Uthaiwan Suttisansanee
Summary: The study investigated the effects of different planting origins (cell culture origin and seed origin) of date palm fruits on their nutritive values, bioactive compounds, and health-promoting properties. Results showed that seeds often have higher nutritive values and bioactive compounds than the flesh, with seed origin date palms having higher protein, fiber, vitamins, and calcium content, while cell culture origin date palms contained more fructose, glucose, and maltose. Higher phenolic contents in seed origin led to greater enzyme inhibitory activities compared to cell culture origin.
Article
Food Science & Technology
Pornnutcha Sopawong, Daruneewan Warodomwichit, Warangkana Srichamnong, Pawadee Methacanon, Nattapol Tangsuphoom
Summary: In this study, native lotus seed flour was modified by different methods and their composition, functional properties, starch composition, and estimated glycemic index were compared. The results showed that lotus seed flour modified with HMT and EP could be used as a carbohydrate source for diabetes patients or health-conscious individuals.
Article
Polymer Science
Supaporn Saechio, Ploypailin Akanitkul, Parunya Thiyajai, Surangna Jain, Nattapol Tangsuphoom, Manop Suphantharika, Thunnalin Winuprasith
Summary: In this study, a Pickering O/W emulsion stabilized by nanofibrillated cellulose (NFC) was prepared to enhance the stability of astaxanthin (AX) and inhibit its degradation during digestion. The results showed that increasing NFC concentrations improved emulsion stability and reduced fat digestibility and AX bioaccessibility. This suggests that high concentrations of NFC are beneficial for delivering functional foods with satiety effects.
Article
Food Science & Technology
Kanokporn Julai, Pimnapanut Sridonpai, Chitraporn Ngampeerapong, Karaked Tongdonpo, Uthaiwan Suttisansanee, Wantanee Kriengsinyos, Nattira On-Nom, Nattapol Tangsuphoom
Summary: This study investigated the effects of extraction and evaporation methods on various properties of the syrups prepared from Barhi dates. Extraction of date juice with the aid of enzymes significantly enhanced production yield, total phenolic content, and antioxidant activities. Syrups prepared without enzyme application had higher viscosity than those prepared from enzyme-assisted extracted juices. Vacuum evaporation produced syrups with lighter color and inferior antioxidant properties.
Article
Nutrition & Dietetics
Hung Nguyen Ngoc, Juntima Photi, Nattapol Tangsuphoom, Wantanee Kriengsinyos
Summary: The study evaluated the adoption of Thailand's voluntary front-of-pack nutrition labeling system, the THCL logo, after five years of implementation. The analysis found that the uptake of THCL continues to increase in both total and eligible products, but its adoption remains limited and inconsistent. This restricts its impact on public health.
Article
Nutrition & Dietetics
Jaruneth Petchoo, Narisara Kaewchutima, Nattapol Tangsuphoom
Summary: Food waste globally affects food security and sustainability, but there are few studies focusing on food waste in schools. This study conducted in Thailand aimed to determine the meal quality and plate waste in school lunch programmes. The findings revealed that excess rice but insufficient meats, fruits, vegetables, and eggs were served in school lunch menus. Plate waste from different menu types varied, with higher waste observed in rice with side dish menus. Plate waste impacted the adequacy of food intakes of schoolchildren.
JOURNAL OF NUTRITIONAL SCIENCE
(2022)
Article
Food Science & Technology
Jeerawan Hinkaew, Yuraporn Sahasakul, Nattapol Tangsuphoom, Uthaiwan Suttisansanee
CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE
(2020)
Meeting Abstract
Endocrinology & Metabolism
Elisa Maulidya Saputri, Nattapol Tangsuphoom, Nipa Rojroongwasinkul
ANNALS OF NUTRITION AND METABOLISM
(2019)
Meeting Abstract
Endocrinology & Metabolism
Jaruneth Petchoo, Nattapol Tangsuphoom, Sitima Jittinandana, Siriporn Tuntipopipat
ANNALS OF NUTRITION AND METABOLISM
(2019)
Article
Health Care Sciences & Services
Hsu Mon Mon Zaw, Wantanee Kriengsinyos, Chanida Pachotikan, Nattapol Tangsuphoom
JOURNAL OF HEALTH RESEARCH
(2017)
Meeting Abstract
Endocrinology & Metabolism
T. Ahmed, N. Choudhury, M. I. Hossain, M. M. Islam, B. Schumacher, S. dePee, N. Tangsuphoom, J. Muiruri, R. Fuli, M. Parveen, S. Sarker, K. P. West, P. Christian
ANNALS OF NUTRITION AND METABOLISM
(2013)