Article
Agricultural Engineering
Derong Lin, Lijuan Xiao, Suqing Li, Wen Qin, Douglas A. Loy, Hong Chen, Qing Zhang
Summary: This study evaluated the effects of different proportions of fructooligosaccharide/soy isolate protein as wall materials on walnut oil microcapsules. Fructooligosaccharide was found to improve encapsulation efficiency and reduce water content and hygroscopicity of the microcapsules. Additionally, microencapsulation significantly improved the oxidation stability of walnut oil.
INDUSTRIAL CROPS AND PRODUCTS
(2022)
Article
Food Science & Technology
Tian Gong, Bang Chen, Ching Yuan Hu, Yu Rong Guo, Ye Hua Shen, Yong Hong Meng
Summary: Resveratrol was found to effectively prevent lipid-protein co-oxidation in sodium caseinate-walnut oil emulsions. It formed a stable interfacial layer and enhanced the emulsification properties and oxidative stability of sodium caseinate through structural changes and increased hydrophobicity. This study contributes to a better understanding of the interaction among lipids, proteins, polyphenols, and their oxidative products at the oil-water interface.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Acoustics
Gazalla Akhtar, F. A. Masoodi
Summary: This study introduced Pickering emulsions stabilized by soy protein isolate (SPI)-maltodextrin (MD)-pectin complex incorporated with Himalayan walnut oil (HWO) for development of novel mayonnaise by ultrasound assisted emulsification. The results showed that the emulsions had a viscoelastic solid behavior with highly interconnected gel-like network structure, leading to diffused oil droplet distribution. The encapsulated HWO in mayonnaise formulations also exhibited lower peroxide value after extended storage compared to free oil, indicating superior stability.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Food Science & Technology
Yuxi Wang, Bing Tan, Chi Chen, Xudong Zhang, Xiangjun Sun
Summary: The aim of this study was to investigate the interaction between phenolic compounds and walnut protein and their impact on protein functional properties. The phenolic profiles of walnut meal and walnut meal protein isolate were analyzed using UPLC-Q-TOF-MS, revealing 132 phenolic compounds. The study demonstrated that these phenolic compounds bind to walnut protein through hydrophobic interactions, hydrogen bonds, and ionic bonds.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Xiangzhen Kong, Zilin Huang, Caimeng Zhang, Yufei Hua, Yeming Chen, Xingfei Li
Summary: This study investigated the interaction between walnut protein and phenolic extracts of walnut pellicle (PEWP) under alkaline conditions, leading to increased protein solubility under neutral conditions. The results showed that most ellagitannins in PEWP could be retained under alkaline conditions. The interaction between PEWP and walnut protein resulted in a significant increase in protein solubility, and this improvement was attributed to the formation of covalent bonds between walnut protein and polyphenols.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Jing Yi Zheng, Ting Kang, Chao Jiang, Li Ke Lin, Lu Gao, Li Hua Jin, Yu Shu, Jing Jing Zhang, Cong Li, Bang Chen, Ye Hua Shen
Summary: Walnut oil improves cognitive impairment by influencing the secretion of neurotransmitters through the regulation of gut microbiota.
Article
Biochemistry & Molecular Biology
Jing Yi Zheng, Ting Kang, Chao Jiang, Li Ke Lin, Lu Gao, Li Hua Jin, Yu Shu, Jing Jing Zhang, Cong Li, Bang Chen, Ye Hua Shen
Summary: Walnut oil supplementation can improve cognitive impairment by influencing the secretion of neurotransmitters through the regulation of gut microbiota.
Article
Food Science & Technology
Chunjun Yan, Zheng Zhou
Summary: The study showed that walnut phenolics and extraction methods can influence the composition and structural properties of walnut protein isolates, by causing protein precipitation and aggregation.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Alan Gasinski, Joanna Kawa-Rygielska
Summary: This study investigated the feasibility of applying malting to legume seeds and found that legume seed malts have increased friability, higher protein content, lower starch content, and lower phytic acid concentration.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Rongyi Mu, Bo Wang, Weiqiao Lv, Jie Yu, Guohua Li
Summary: This study investigated the mechanism of enhancing the extrudability and self-support of S-EFG by increasing oil content during 3D printing. The results showed that increasing the oil content of the emulsion improved the physical properties of the gel, making the printed products less prone to collapse. Additionally, gels with higher oil content had better extrudability and retained more beta-carotene after heat treatment.
CARBOHYDRATE POLYMERS
(2023)
Article
Chemistry, Applied
Xia Zhao, Dong Li, Li-Jun Wang, Yong Wang
Summary: A high elastic starch-based emulsion gel was successfully fabricated using one-step heat-set gelation. The effect of oil content on the rheological behavior and microstructure of the gel was investigated, and it was found that the role of oil as filler shifted depending on the content.
CARBOHYDRATE POLYMERS
(2022)
Review
Chemistry, Applied
Xueer Yi, Cheng Li
Summary: The review evaluates the main factors affecting the resistant starch content of cooked white rice, aiming to assist the food industry in developing strategies to increase the resistant starch content.
FOOD HYDROCOLLOIDS
(2022)
Article
Agriculture, Multidisciplinary
Yun Jeong Kim, In Young Lee, Tae-Eun Kim, Jae Hoon Lee, Yong Gi Chun, Bum-Keun Kim, Min Hyeock Lee
Summary: This study confirms that the physical stability of protein emulsions can be enhanced by co-stabilizing with lecithin, promoting their application in various foods. The emulsions have a particle size of less than 250 nm and a polydispersity index of less than 0.3. The higher the lecithin content, the higher the viscosity and the higher the amount of free fatty acids released in the in vitro digestion model.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Fei-Yan Liu, Zhen Yang, Xiao-Na Guo, Jun-Jie Xing, Ke-Xue Zhu
Summary: The type, content, and polymerization of protein in noodles can affect the rate of starch digestion, with the addition of exogenous proteins reducing the hydrolysis rate of starch. An increase in protein polymerization leads to a decrease in the digestion rate of starch in noodles.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Agricultural Engineering
Xuehua Xiao, Youcai Zhou, Zhibo Liang, Rongzhao Lin, Mingmin Zheng, Bilian Chen, Yongjin He
Summary: The study established an efficient two-stage cultivation process to produce microalgal biomass rich in protein by optimizing nutrient conditions and gene expression. Chlorella sp. MBFJNU-17 showed promising potential for producing high-value biomass enriched in protein.
BIORESOURCE TECHNOLOGY
(2022)
