Article
Food Science & Technology
Yusuf Olamide Kewuyemi, Hema Kesa, Oluwafemi Ayodeji Adebo
Summary: This study investigated the use of short-term solid-state fermentation and germination to improve the quality characteristics of whole grain cowpea and quinoa flours. The results suggest that cowpea sourdough flour and malted quinoa flour had the best complementary quality attributes, making them suitable as gluten-free, whole and multigrain ingredients to promote healthy choices for individualized growing dietary needs.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Oguz Kaan Ozturk, Hazal Turasan
Summary: Microfluidization is a high-pressure homogenization technique that combines various forces to alter the physicochemical and functional properties of macromolecules, serving as a base for innovative food formulations. Widely used in the food industry for creating micro- and nano-sized emulsions, encapsulating bioactive compounds, and enhancing the properties of proteins, polysaccharides, and dietary fibers.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Agriculture, Multidisciplinary
Jiaxin Xu, Xiangrong Fan, Xinyue Xu, Daozi Deng, Lina Yang, Hong Song, He Liu
Summary: Microfluidization improved the physicochemical properties and storage stability of hempseed yogurt, resulting in higher sensory scores and providing a new approach for meeting consumers' demands for high-quality plant-based alternatives.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Keying Han, Xiao Feng, Yuling Yang, Xiaozhi Tang, Chengcheng Gao
Summary: Microfluidization is an effective technology to improve the properties of myofibrillar protein. The study investigated the effects of microfluidization with varying pressures on the physicochemical, structural, and emulsifying properties of chicken myofibrillar protein. Microfluidization treatment enhanced the zeta-potential, contact angle, solubility, emulsifying ability, and emulsifying stability of the protein, while decreasing its turbidity. The treatment also resulted in structural changes and the exposure of hydrophobic and negatively charged groups.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Chiemela Enyinnaya Chinma, Joseph Oneh Abu, Blessing Ngozi Asikwe, Tabitha Sunday, Oluwafemi Ayodeji Adebo
Summary: Germination of BGN significantly increased protein, dietary fiber, digestible starch, and amino acids, while reducing phytic acid, tannins, and trypsin inhibitory activity. The functional properties of BGN flour were also enhanced after germination.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Yan Lu, Weizhuo Hao, Xiaomin Zhang, Yue Zhao, Yang Xu, Jixun Luo, Qing Liu, Qiaoquan Liu, Li Wang, Changquan Zhang
Summary: The study investigated the morphology, chemical components, starch granule structures, and physicochemical properties of kernel flours from seven ginkgo cultivars. Variations in total starch content, apparent amylose content, protein content, amino acid content, starch fine structure, and thermal properties were observed among the cultivars. The results suggested that thermal properties were affected by kernel protein and amino acid content, while pasting properties were affected by amylose content and starch structure. Experiments also showed that seed protein structure and alpha-amylase activity influenced the pasting properties of ginkgo kernel flours.
Article
Chemistry, Applied
Yanyu Hu, Shen Yang, Yucang Zhang, Linfan Shi, Zhongyang Ren, Gengxin Hao, Wuyin Weng
Summary: The effects of microfluidization cycles on the physicochemical properties of SSE films were investigated. It was found that increasing the number of microfluidization cycles led to smaller particle sizes, increased protein adsorption on oil droplets, and more uniform structures of the SSE films. Moreover, the mechanical properties and surface hydrophobicity of the SSE films improved, while transparency and glass transition temperatures decreased.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Miaomiao Cheng, Ya'nan Li, Xiaohu Luo, Zhengxing Chen, Ren Wang, Tao Wang, Wei Feng, Hao Zhang, Jian He, Cheng Li
Summary: Dynamic high-pressure microfluidization (DHPM) treatment improves the functional properties of oat protein isolate (OPI), including particle size reduction, increased surface hydrophobicity, altered secondary structures, and enhanced functional performance.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Chemistry, Applied
A. H. Cabrera-Ramirez, M. Gaytan-Martinez, E. Gonzales-Jasso, A. K. Ramirez-Jimenez, G. Velazquez, M. Villamiel, E. Morales-Sanchez
Summary: This study evaluated the physicochemical, thermal, rheological, and techno-functional properties of flours from popped grains (FPG). The results showed that the popping process homogenized the characteristics of the flours, increased their viscosity, water absorption and solubility, reduced the syneresis, and improved the elasticity and stability of the gels.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Yifan Cui, Nan Ma, Mengyue Zhang, Xu Wang, Xibo Wang, Qingshan Chen
Summary: In this study, soy protein hydrolysate was used as a carrier to prepare soy hydrolysate curcumin nanocomposites assisted by microfluidization. The nanocomposites showed improved stability and bioavailability of curcumin, and the introduction of curcumin changed the secondary structure of the hydrolysate.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Xinyu Ge, Yue Xu, Da Chen, Yiting Wang, Fangling Wei, Liangtao Lv
Summary: This study examined the oxidation of shrimp myofibrillar protein (MP) and its effects on the physicochemical properties of the protein. The results showed that moderate oxidation improved the gel properties of MP, while excessive oxidation decreased its gel strength and waterholding capacity. These findings provide theoretical guidance for the development of shrimp surimi products with desirable textures.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Nutrition & Dietetics
Lin Zhang, Yan Gao, Bowen Deng, Weidong Ru, Chuan Tong, Jinsong Bao
Summary: This study investigated the properties of wholemeal flour from seven sweet potato varieties, including nutritional composition, antioxidant capacity, and physical properties. The results showed that there is genetic diversity in these properties among the sweet potato varieties, such as protein content, mineral composition, and viscosity.
FRONTIERS IN NUTRITION
(2022)
Article
Engineering, Chemical
Carolaine Gomes dos Reis, Rossana Maria Feitosa de Figueiredo, Alexandre Jose de Melo Queiroz, Yaroslavia Ferreira Paiva, Lumara Tatiely Santos Amadeu, Francislaine Suelia dos Santos, Joao Paulo de Lima Ferreira, Thalis Leandro Bezerra de Lima, Fabricia Santos Andrade, Josivanda Palmeira Gomes, Wilton Pereira da Silva, Dyego da Costa Santos
Summary: The drying kinetics of two pineapple varieties at different temperatures were determined and the characteristics of residual peel flours were characterized. The increase in temperature resulted in an increase in the diffusion coefficient and a reduction in drying time. The Midilli model provided the best fit to the drying process. The pineapple flours had good characteristics for conservation and had high nutritional value.
Article
Engineering, Chemical
Manoj Kumar Pulivarthi, Eric Nkurikiye, Jason Watt, Yonghui Li, Kaliramesh Siliveru
Summary: The study adjusted mill settings to produce different particle-sized de-husked yellow pea and red lentil flours, and investigated the differences in chemical composition, physical characteristics, and particle size distributions of the resultant six flour fractions.
Article
Engineering, Chemical
Drishti Kadian, Anit Kumar, Prarabdh C. Badgujar, Rachna Sehrawat
Summary: The research evaluated the effects of homogenization and microfluidization on the emulsion of mayonnaise, finding that microfluidization can improve the rheological and sensory attributes of mayonnaise. Stabilizers are essential in mayonnaise preparation, and microfluidization is beneficial for enhancing spreadability and mouthfeel of mayonnaise compared to conventional homogenization methods.
JOURNAL OF FOOD PROCESS ENGINEERING
(2021)