Article
Chemistry, Physical
Badri Narayanan Narasimhan, Alexander W. Dixon, Bradley Mansel, Andrew Taberner, Jitendra Mata, Jenny Malmstrom
Summary: This study investigates hydrogels made with semi-interpenetrating networks of oligomerized polyphenol tannic acid and poly(acrylamide). The presence of micron-sized hydrogen bonded clusters in the hydrogels and the breaking of these clusters above a critical solution temperature are observed using small angle X-ray scattering and small and ultra-small angle neutron scattering. Polarized optical microscopy shows enhanced anisotropy for gels with oligomerized tannic acid, and rheological studies reveal self-healing behavior of the gels. The findings from this study contribute to the rational design of hydrogels for biomedical applications.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2023)
Article
Multidisciplinary Sciences
Michael Wagener, Stephan Foerster
Summary: The scattering of various types of radiation by matter is widely used for structural characterization. With the advancement of beam sources and detectors, scattering patterns can now be acquired quickly and at large sizes. However, the slow analysis of these patterns has become a bottleneck. In this study, an algorithm based on hypergeometric functions is introduced, providing a significant increase in computational speed compared to current methods. This algorithm enables real-time experiment feedback, analysis of large scattering datasets, and generation of training data for machine learning.
SCIENTIFIC REPORTS
(2023)
Article
Medicine, Research & Experimental
Dileep Urimi, Maja Hellsing, Najet Mahmoudi, Christopher Soderberg, Ronja Widenbring, Lars Gedda, Katarina Edwards, Thorsteinn Loftsson, Nicolaas Schipper
Summary: Lipid nanocapsules (LNCs) with core-shell structure were studied using various techniques, and it was found that drug loading does not alter the overall structure of LNCs. However, the presence of the drug leads to an increase in the thickness of the shell while the core size remains unchanged.
MOLECULAR PHARMACEUTICS
(2022)
Article
Chemistry, Physical
Laise M. Furtado, Marcio Yee, Rodrigo Fernandes, Ticiane S. Valera, Rosangela Itri, Denise F. S. Petri
Summary: The type and concentration of surfactants have an impact on the rheological behavior of HPMC chains in hydrogels, affecting the microstructure and mechanical properties of HPMC cryogels. SDS surfactants can form bead necklaces with HPMC chains, significantly increasing the storage modulus and compressive modulus. AOT surfactants cannot form bead necklaces and result in softer cryogels compared to pure HPMC cryogels.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2023)
Review
Chemistry, Analytical
Seema Thakral, Kyungtae Kim
Summary: Small-angle scattering (SAS) is a versatile analytical technique that provides detailed structural information at the nanometer scale. It has diverse applications in pharmaceutical material characterization, including identification of liquid-crystalline mesophase of drugs, study of excipient microstructure influence, and optimization of solid dispersions and protein-based therapeutics formulations.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY
(2021)
Article
Chemistry, Physical
Abigail Barclay, Birthe B. Kragelund, Lise Arleth, Martin Cramer Pedersen
Summary: Recent advances in protein expression protocols have allowed for the investigation of structurally complex and disordered biomolecules using small-angle scattering experiments. A modeling scheme has been developed that combines classical form factor based modeling with spherical harmonics-based formulation to accurately calculate scattering profiles from these complex samples. The scheme can account for flexible domains and other structurally elaborate components, and we demonstrate its utility through a case study on a growth hormone receptor membrane protein. We also explore how the scattering profiles vary under different contrasts and discuss the implications for data modeling.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2023)
Article
Polymer Science
Cate T. O'Brien, Tommi Virtanen, Sergii Donets, James Jennings, Olga Guskova, Anna H. Morrell, Matt Rymaruk, Leena Ruusuvirta, Juha Salmela, Harri Setala, Jens-Uwe Sommer, Anthony J. Ryan, Oleksandr O. Mykhaylyk
Summary: The study focuses on the modification of cellulose to improve its aqueous solubility for industrial applications. By analyzing hydroxypropyl and (2-hydroxypropyl) trimethylammonium chloride-modified cellulose, the researchers found that increasing the degree of substitution gradually changes the solubility of the material, leading to the formation of different morphologies. A dispersion with a degree of substitution of 50% was identified as ideal for fiber formation, detectable through rheo-optical methods based on birefringence. The study proposes that a network formed by co-existing cellulose nanoparticles and cellulose molecules, interacting via hydrogen bonding, can act as a precursor for fiber formation in aqueous solutions.
Article
Energy & Fuels
J. Jennings, D. J. Growney, H. Brice, O. O. Mykhaylyk, S. P. Armes
Summary: Asphaltenes, complex carbon-rich molecules found in crude oil, have a strong tendency to aggregate and phase separate. This causes issues in crude oil extraction, refining, and application. Understanding the morphology and mechanisms of asphaltene aggregation and designing stabilizers to prevent phase separation have been the focus of research. Imaging techniques and light scattering provide limited structural information, while small-angle scattering and X-ray diffraction offer a wealth of information about asphaltene structure.
Article
Food Science & Technology
Mamata Bhattarai, Paavo Penttila, Luisa Barba, Braulio Macias-Rodriguez, Sami Hietala, Kirsi S. Mikkonen, Fabio Valoppi
Summary: This study developed mechanically strong Oleogels by using cellulose as a filler material. The size and content of cellulose have a significant impact on the hardness and brittleness of the composite material.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Polymer Science
Daisuke Sawada, Yoshiharu Nishiyama, Thomas Roeder, Lionel Porcar, Hilda Zahra, Mikaela Trogen, Herbert Sixta, Michael Hummel
Summary: The nanometric internal structure of polymeric fibres plays a vital role in their mechanical properties. This study examined the correlation between structural parameters and mechanical properties of regenerated cellulose fibres prepared using various spinning technologies, finding a high correlation in the former group but lower correlation in the latter group. These structural parameters serve as a basis for understanding the structure-property relationship and optimizing fibre production based on spinning types and conditions.
Article
Multidisciplinary Sciences
J. S. Park, J. D. Almer, K. C. James, L. J. Natanson, S. R. Stock
Summary: Members of subclass Elasmobranchii possess bioapatite mineralization in their cartilage skeletons, which has similar crystallography to bone but exhibits some differences. The mineral phase in shark centra has larger nanocrystallite sizes and is associated with less microstrain compared to bone.
JOURNAL OF THE ROYAL SOCIETY INTERFACE
(2022)
Article
Chemistry, Physical
Anja F. Hoermann, Artem Feoktystov, Theyencheri Narayanan, Jeremie Gummel, Michael Gradzielski
Summary: A quantitative analysis of small-angle x-ray scattering on a mixed surfactant system of tetradecyldimethylamine oxide (TDMAO) and lithium perfluorooctanoate (LiPFO) was conducted using densitometry, conductimetry, and contrast-variation small-angle neutron scattering. The study found that the vesicles formed contained a higher mole fraction of TDMAO than predicted by Regular Solution Theory (RST), and the unimer concentration of LiPFO was significantly higher than predicted by RST. Additionally, the vesicle bilayer was asymmetric with a higher fraction of LiPFO on the outside. These findings are important for understanding similar mixed surfactant vesicle systems and their applications.
JOURNAL OF CHEMICAL PHYSICS
(2023)
Review
Chemistry, Physical
Facundo Herrera, Gonzalo Rumi, Paula Y. Y. Steinberg, Alejandro Wolosiuk, Paula C. C. Angelome
Summary: Small-angle scattering (SAS) techniques, based on X-rays (SAXS) or neutrons (SANS), provide unique structural information to understand catalytic processes at the nanoscale level, enabling rational improvement of catalyst design. This review presents the key aspects of using SAS in the catalysis field, including fundamentals and features of the techniques, ex situ analysis of catalysts' structure, in situ and operando approaches for monitoring catalytical processes, and future perspectives and challenges for SAS in catalysis.
Article
Chemistry, Multidisciplinary
Hiroki Iwase, Munehiro Kubota, Tetsuji Itoh, Toshihiko Ogura, Takeo Ebina, Hiroyuki Ohtani, Keiichi Kurosaka, Yoshiaki Fukushima
Summary: The study found that the thixotropic characteristics of aqueous gels depend on the size and aggregation structure of hectorite particles, with different sizes exhibiting different behaviors in the gel.
Article
Chemistry, Multidisciplinary
Alexander Baer, Ingo Hoffmann, Najet Mahmoudi, Alexandre Poulhazan, Matthew J. Harrington, Georg Mayer, Stephan Schmidt, Emanuel Schneck
Summary: To understand the mechanoresponsive behavior of the bio-adhesive slime, the nanostructural organization of its components was studied using small-angle scattering with neutrons and X-rays. It was found that the majority of slime proteins exist freely in solution, while only less than 10% are contained in nanoglobules. Comparing scattering data of slime re-hydrated with light and heavy water revealed that the majority of lipids are contained in nanoglobules with homogeneous distribution. Vibrating mechanical impact without air did not lead to fiber formation, suggesting that interfacial phenomena and directional shearing are required for fiber formation.
Article
Chemistry, Applied
D. A. Mendez, A. Martinez-Abad, M. Martinez-Sanz, A. Lopez-Rubio, M. J. Fabra
Summary: In this study, pectin extracts from watermelon rind were enzymatically treated and their potential for preparing hydrogels was evaluated. The results showed that the structural properties of pectin play a significant role in the formation of hydrogels.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Mengxiao Yang, Aiqian Ye, Zhi Yang, David W. Everett, Elliot Paul Gilbert, Harjinder Singh
Summary: In this study, the effect of milk temperature on the hydrolysis of kappa-casein by pepsin and consequent protein coagulation was investigated. The results showed that higher temperature accelerated the hydrolysis reaction and coagulation process, resulting in a denser structure.
FOOD HYDROCOLLOIDS
(2023)
Article
Engineering, Environmental
Vera Cebrian-Lloret, Antonio Martinez-Abad, Amparo Lopez-Rubio, Marta Martinez-Sanz
Summary: This study explores the use of whole seaweed biomass for bio-based films in food packaging. The composition and cell wall structure of different agarophyte species were investigated to determine their impact on film performance. The results indicate the potential of red seaweed biomass for cost-effective and environmentally friendly food packaging materials.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2023)
Editorial Material
Chemistry, Multidisciplinary
Sabrina Disch, Sebastian Muehlbauer, Andreas Michels, Elliot Paul Gilbert
JOURNAL OF APPLIED CRYSTALLOGRAPHY
(2023)
Article
Chemistry, Applied
Si-Qian Chen, Patricia Lopez-Sanchez, Deirdre Mikkelsen, Marta Martinez-Sanz, Zhaofeng Li, Shuyan Zhang, Elliot P. Gilbert, Lin Li, Michael J. Gidley
Summary: The aim of this study is to investigate the effect of hemicellulose-cellulose interactions on the anisotropic structure of the bacterial cellulose (BC) ribbon network. BC-arabinoxylan (BC-AX) and BC-mixed linkage glucan (BC-MLG) composites were prepared and their mechanical/rheological behavior was evaluated. The results showed that hemicelluloses had limited influence on the crystallinity of BC, but significantly affected the anisotropic behavior of BC hydrogels in compression and stress-relaxation tests.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Zhi Yang, Lirong Cheng, Liliana de Campo, Elliot Paul Gilbert, Rainer Mittelbach, Lan Luo, Aiqian Ye, Siqi Li, Yacine Hemar
Summary: Milks from small ruminant animals, such as goat and sheep, have been studied for their ability to form gels for dairy product manufacturing. Heat treatment increases gelation, leading to larger protein aggregates. Time-resolved ultra-small angle neutron scattering (USANS) and small-angle neutron scattering (SANS) were used to investigate the microstructural evolution of milk during acidification and heat treatment. The results showed that milk gelation followed a fractal aggregation mechanism, and heat treatment improved gelation by increasing fractal dimensions and aggregate sizes.
FOOD HYDROCOLLOIDS
(2023)
Article
Polymer Science
Henry A. Cortes, Mauricio R. Bonilla, Ernesto E. Marinero, Javier Carrasco, Elena Akhmatskaya
Summary: The successful development of all-solid-state batteries can solve the problems faced by current Li-ion batteries, such as flammability, limited energy density, poor cyclability, and low cation transference number. Composite polymer electrolytes (CPE) with active garnet fillers have shown enhanced ionic conductivity. However, the molecular mechanism behind this phenomenon is not well understood. In this study, extensive molecular dynamics simulations are used to investigate how the dynamic electrostatic trapping of anions contributes to the overall conductivity enhancement in CPE. The optimal Li molar content of the Ga-doped Li7-3x Ga x La3Zr2O12 (Ga- x -LLZO) CPE is predicted to be 5.95.
Article
Multidisciplinary Sciences
Zhao Wang, Jan Lauko, Amanda W. Kijas, Elliot P. Gilbert, Petri Turunen, Ramanathan Yegappan, Dongxiu Zou, Jitendra Mata, Alan E. Rowan
Summary: Snake venom-controlled fibrin system can precisely control fibroblast differentiation, which has translational significance in regenerative medicine and tissue engineering.
NATURE COMMUNICATIONS
(2023)
Article
Biophysics
Gustavo Velderrain-Rodriguez, Cynthia Fontes-Candia, Amparo Lopez-Rubio, Marta Martinez-Sanz, Olga Martin-Belloso, Laura Salvia-Trujillo
Summary: This study aimed to investigate the structural changes, lipolysis kinetics, and curcumin bioaccessibility of κ-carrageenan (KC) or agar (AG) emulsion gels (EG) and KC oil-filled aerogels (OAG) during in vitro digestion. The results showed that EG and aerogels released bulk oil and gelled material in the stomach phase, but the release was lower in EG-AG and OAG-KC compared to EG-KC. After small intestinal conditions, EG and oil-filled aerogels exhibited a wide range of particle sizes due to undigested lipid material and gelled structures. Adding curcumin to the lipid phase did not cause significant structural modifications during digestion. The lipolysis kinetics were slower and lower in κ-carrageenan emulsion gels compared to agar-based gels. Curcumin decreased the lipolysis in all structures and showed high bioaccessibility in intestinal fluids.
COLLOIDS AND SURFACES B-BIOINTERFACES
(2023)
Review
Chemistry, Physical
Elliot Paul Gilbert
Summary: Neutron scattering techniques provide detailed information on the structure and dynamics of materials, which can be applied in food materials science to gain unique insight and understanding that aid in the development of new ingredients and formulations.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
(2023)
Article
Food Science & Technology
Cynthia Fontes-Candia, Laura Diaz-Pinero, Juan Carlos Martinez, Laura G. Gomez-Mascaraque, Amparo Lopez-Rubio, Marta Martinez-Sanz
Summary: This work investigated the nanostructural changes that occur during the in vitro gastrointestinal digestion of polysaccharide-casein gel-like structures. The study found that the hydrolysis of casein during the gastric phase leads to the swelling of micellar structures and the formation of peptide clusters. The presence of sulphated polysaccharides limits the hydrolysis of casein and decreases the size of the formed clusters. After the intestinal phase, the peptidic fragments interact with bile salts, resulting in the formation of bile salt lamellae/micelles and vesicular structures. However, the presence of polysaccharides restricts the formation of vesicular structures and hinders the formation of bile salt lamellae/micelles.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Physical
Yu Lou, Sinan Liu, Jiacheng Ge, Huiqiang Ying, Shu Fu, Wentao Zhang, Weixia Dong, Zhenduo Wu, Xun-Li Wang, Elliot P. Gilbert, Yang Ren, Si Lan
Summary: An anomalous ordering-to-disordering transition in a Zr-Cu-Ag supercooled glass-forming liquid was observed using in situ high-energy x-ray diffraction. Heating the supercooled liquid showed a structural crossover at Tc = 716 K, as indicated by changes in the statistical characteristics of the first sharp diffraction peak. Annealing the supercooled liquid near Tc initially led to relaxation towards a denser and more ordered state. Eventually, the liquid became disordered at a medium-range scale, with a slow densification process.
Article
Biochemistry & Molecular Biology
Mengxiao Yang, Aiqian Ye, Zhi Yang, David W. Everett, Elliot Paul Gilbert, Harjinder Singh
Summary: The effect of Ca2+ on the hydrolysis of κ-casein and subsequent coagulation of casein micelles was studied. It was found that the specific hydrolysis of κ-casein by pepsin was little affected by the addition of CaCl2 or NaCl, but the addition of salts had a significant effect on the rheological properties and microstructures of the curds induced by pepsin hydrolysis.
Article
Chemistry, Applied
Vera Cebrian-Lloret, Antonio Martinez-Abad, Amparo Lopez-Rubio, Marta Martinez-Sanz
Summary: In this study, three different red seaweed species were used to produce agar-based fractions, and their composition and gel-forming properties were evaluated. The results showed that alkaline pretreatment effectively removed impurities, and the presence of semi-crystalline agaropectin contributed to the formation of denser and stronger hydrogel networks with better mechanical properties.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Deepika Sharma, Gregory R. Ziegler, Federico M. Harte
Summary: Fabrication of bead-free nanofibers from pure casein is challenging due to its self-aggregation tendency. In this study, the influence of pH, ethanol content, ionic environment, and casein concentration on the solubility and solution characteristics of casein-based spinning dopes was analyzed. The addition of tetrasodium pyrophosphate (TSPP) reduced bead defects and improved the properties of the nanofibers. The viscosity of the solution depended on the casein concentration, and bead-free nanofibers were obtained at a concentration higher than the entanglement concentration (C-e).
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Smriti Shrestha, Leonie Van't Hag, Victoria Haritos, Sushil Dhital
Summary: This study investigated the pasting properties, structural formation, and molecular changes of mungbean, green lentil, and yellow pea proteins during high moisture extrusion (HME). The results showed that protein composition and conformation played important roles in the structural development and molecular changes during HME.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Shi Liu, Na Sun, Kunyu Ren, Xubin Tan, Lanxin Li, Zhe Wang, Shicheng Dai, Xiaohong Tong, Huan Wang, Lianzhou Jiang
Summary: In this study, self-assembled soy protein nanoparticles (SPN) were successfully prepared and used for encapsulation of lutein, 8-carotene, and curcumin. The encapsulated natural pigments showed improved stability, especially curcumin. This study provides a new approach for extending the use of lipophilic natural edible pigments in food products.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jianming Wang, Ziyun Liu, Kaiwen Zheng, Zhe Yuan, Chen Yang
Summary: By combining with high methoxyl pectin (HMP), the emulsifying properties of oat protein isolate (OPI) were improved. The OPI-HMP complex formed soluble complexes under specific pH conditions, exhibiting excellent emulsifying activity and stability, making it suitable as a delivery system for lipid soluble bioactive compounds in food and biomedical applications.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zihao Yin, Junzhe Zou, Mengwei Wang, Ruonan Huang, Yuemiao Qian, Mingyong Zeng, Fangwei Li
Summary: Phycocyanin, a protein prone to degradation under acidic conditions and unstable at high temperatures, has limited application in food. This study successfully combined phycocyanin with whey protein isolate using protein coprecipitation and chitosan coating to form composite particles, which maintained the color and colloidal stability of phycocyanin. The composite particles showed minimal color changes and retained high pigment retention rates after heating. Furthermore, the composite particles exhibited excellent antioxidant capacity. This breakthrough expands the application of phycocyanin in acidic beverages and other food forms.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yuting Su, Qian Zhou, Hui Xu, Manting Huang, Siqian Li, Jiayi He, Ka-Wing Cheng, Mingfu Wang
Summary: By developing the CM-Cur/QT complex, the solubility and stability of quercetin were improved, leading to enhanced bioavailability. The complex showed increased bio-accessibility and antioxidant efficacy during in vitro digestion, and facilitated the internalization of quercetin in macrophages, exerting a potential synergistic anti-inflammatory effect.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Sheliang Zhao, David Julian Mcclements, Xuebo Liu, Fuguo Liu
Summary: The low oral bioavailability of some bioactive ingredients is a challenge in the supplement and functional food areas. This study designs natural carriers that can simultaneously deliver both hydrophobic and hydrophilic bioactive ingredients, thereby increasing their ability to exert synergistic effects.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Md Easdani, Shabbir Ahammed, Md Nazmus Saqib, Fei Liu, Fang Zhong
Summary: Compiling hydrophobic and hydrophilic proteins to form a mechanically reliable bilayer film with improved water barrier properties and hydrophobicity is challenging. By introducing cross-linkers, the film exhibits compatible and flexible surfaces, enhanced color and transparency, and controlled water vapor permeability. The bilayer film shows potential for improving value-added functional properties.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Tian-Qi Zhou, Xue-Chen Wang, Ling-Yi Gao, Jia-Nan Yan, Hai-Tao Wu
Summary: This study investigated the synergetic gelation of curdlan gum (CG) and gellan gum (GG) at different ratios. The optimal gelation was achieved at a mass ratio of 1:1 and a total concentration of 0.6%. The gel properties were influenced by the CG/GG ratio, with the strongest gel observed at a ratio of 5:5. The improved gel properties were attributed to hydrogen bonds between CG and GG. The CG/GG binary composite gel exhibited increased water holding capacity as the CG/GG ratio decreased. Furthermore, the microstructure of the CG/GG gel was denser and more homogeneous, supporting its stronger gel rigidity and water holding capacity.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jialin Sun, Zihao Wei, Changhu Xue
Summary: In this study, porous gelatin microspheres (PGMs) with surface and internal porous structure were developed for the controlled release and rapid functional response of anthocyanins (ANCs). The loading of ACNs was achieved through electrostatic interaction, resulting in a high loading capacity. ACN@PGMs exhibited long-term controlled release, improved storage stability, and ammonia responsiveness, making them suitable for applications as antioxidant factors and food freshness indicators in the food industry.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinlai Dou, Yanling Hao, Ying Sun, Pin Yang, Linlin Liu, Yinyuan He, Yanguo Shi, Chunhua Yang, Fenglian Chen
Summary: In this study, chitosan hydrochloride/carboxymethyl starch sodium (CHC-CMS-Na) nanogels were prepared as a baking additive and showed potential in improving bread quality.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinya Wang, H. Douglas Goff, Steve W. Cui
Summary: This study thoroughly investigated the synergistic gelation between yellow mustard gum (YMG) and kappa-carrageenan using multiple techniques. The results showed that the interaction between YMG and kappa-carrageenan was mainly polymer associations, and YMG affected the gel formation process of kappa-carrageenan.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jielong Zhang, Dasong Liu, Xiumei Tao, Jun Tang, Xiaoyu Peng, Thom Huppertz, Xiaoming Liu, Peng Zhou
Summary: The effect of enzymatic dephosphorylation on the structure of casein micelles in caprine micellar casein concentrate was studied. The results showed that with increasing dephosphorylation, the molar mass decreased, the radii decreased, the hydration increased, and the internal protein inhomogeneity disappeared.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Wentao Ma, Chao Yuan, Bo Cui, Tian Gao, Li Guo, Bin Yu, Meng Zhao, Feixue Zou
Summary: This study investigated the influence of highly-branched cyclic dextrin (HBCD) on the physiochemical properties of x-carrageenan (KC) gels. The addition of HBCD significantly enhanced the storage modulus and freeze-thaw stability of KC gels. HBCD promoted the distribution of KC chains and aggregation of KC helixes, resulting in a compact network structure and reduced water loss. Furthermore, HBCD strengthened the thermal reversibility of KC gels through enhanced hydrogen-bonding interactions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Ya-Ru Wang, Qin Yang, Yi-Xuan Jiang, Han-Qing Chen
Summary: This study successfully improved the aqueous solubility, thermal stability, and antioxidant activity of RES by using ovalbumin fibrils as nanocarriers. The pH value was found to have an impact on the formation and properties of the complex, with the best interaction observed at pH 2.0.
FOOD HYDROCOLLOIDS
(2024)