Article
Agriculture, Multidisciplinary
Niloofar Biglarian, Ali Rafe, Seyed-Ahmad Shahidi
Summary: BSG enhances the viscosity of whipped cream and improves the rheological properties of the cream by forming a stronger molecular protein network. The hydrophilic nature of BSG allows it to absorb water, act as a thickening agent, and compete against caseinate at the interfaces, resulting in a more desirable physical structure for the cream.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Chemistry, Applied
Tian Xu, Chengchen Jiang, Qiwei Zhou, Zhengbiao Gu, Li Cheng, Yi Tong, Yan Hong
Summary: Preparation and characterization of colloidal complexes based on OSA-S and CS showed that the turbidities, yields, microstructure, wettability, and interfacial adsorption dynamics of the complexes were significantly influenced by the OSA-S/CS ratio and pH. The complexes exhibited liquid-like or gel structure, with intertwined core-shell microstructure and electrostatic interactions between COO- and NH3+ groups. The complexes prepared at r = 6:1 and pH 6.0 showed the most suitable wettability and interfacial adsorption dynamics.
CARBOHYDRATE POLYMERS
(2021)
Article
Food Science & Technology
Ning Chen, Qin Yang, Chun-Chun Zhang, Han-Qing Chen
Summary: This study aimed to investigate the impact of basil seed gum (BSG) on the textural, rheological properties, water state, gluten depolymerization and microstructure of the frozen dough during frozen storage. The addition of BSG improved the textural and rheological properties of frozen dough, enhanced the bound water proportion and glutenin macropolymer (GMP) content, decreased the content of free sulfhydryl and freezable water, stabilized the secondary structure of gluten, and mitigated the mechanical injury caused by ice crystals. The frozen dough added with 0.5% (w/w) BSG exhibited similar physicochemical properties and microstructure to the fresh dough without BSG after 60 days of frozen storage.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Biochemistry & Molecular Biology
Mohammad Gharaghani, Mohammad Mousavi, Faramarz Khodaiyan, Mohammad Saeid Yarmand, Maedeh Omar-Aziz, Seyed Saeid Hosseini
Summary: The study showed that esterification of kefiran with OSA can improve its physical properties and surface performance, extending its industrial applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Agriculture, Multidisciplinary
Alireza Yousefi, Komla Ako, Ghader Hosseinzadeh, Shahla Khodabakhshaghdam
Summary: In this study, the viscoelasticity, flow behavior, thixotropy, and thermo-rheological properties of binary mixtures of Lepidium perfoliatum seed gum (LPSG) and xanthan gum (XG) were investigated. Results showed the formation of hydrogen bonds between the two gums and revealed different rheological properties and compatibilities. These findings are significant for the use of LPSG-XG mixtures in the food industry, pharmaceuticals, and biomedical applications.
CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE
(2023)
Article
Chemistry, Applied
Zahra Zamani, Seyed M. A. Razavi
Summary: Nettle seed gum (NSG) is a new source of hydrocolloid with good water absorption capacity and scavenging activity. The solubility and emulsion capacity of NSG increase with temperature, while foam performance decreases.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Qin Yang, Ya-Ru Wang, Yi-Jing Li-Sha, Han-Qing Chen
Summary: The study found that increasing the concentration of basil seed gum (BSG) can improve the water holding capacity, gel strength, viscoelasticity, and thermal stability of heat-induced arachin gels, while promoting protein unfolding, aggregation, and gel formation. At the molecular level, BSG enhanced the interaction forces between arachin and BSG, leading to a stronger gel structure.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Huijing Chen, Fuquan Chen, Qiong Xiao, Menghao Cai, Qiuming Yang, Huifen Weng, Anfeng Xiao
Summary: The novel amphiphilic agar modified with octenyl succinic anhydride (OSAR) showed higher transparency and freeze-thaw stability, as well as improved emulsion stability and oil loading capacity compared to native agar (NA). With DS values of 0.06 and 0.12, OSAR exhibited increased gel transparency and decreased syneresis, lower interface tension and average molecular weight, decreased thermal stability, enhanced gel springiness, more liquid-like properties with low gel strength, and lower turbidity and melting temperatures than NA.
CARBOHYDRATE POLYMERS
(2021)
Article
Biochemistry & Molecular Biology
Gordana Gojgic-Cvijovic, Dragica Jakovljevic, Ljiljana Zivkovic, Vladan Cosovic, Vladimir Pavlovic, Ivana Nikolic, Nikola Maravic, Ljubica Dokic
Summary: In this study, levan from Bacillus licheniformis NS032 was modified with octenyl succinic anhydride (OSA) in an aqueous medium, and the properties of the resulting derivatives were investigated. The optimum conditions for the synthesis reaction were found to be 40 degrees C and a polysaccharide slurry concentration of 30%. The derivatives with degrees of substitution of 0.025 and 0.036 exhibited retained porous structure and better colloidal stability compared to the native polysaccharide. These OSA-modified levans have the potential to be used in new formulations of emulsion-based systems.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Qin Yang, Ya-Ru Wang, Yi-Jing Li-Sha, Han-Qing Chen
Summary: The study found that low concentrations of Ca2+ and Na+ can enhance the properties of composite gels, while high concentrations can lead to decreased properties. 10 mM of Ca2+ or Na+ can promote structural changes, improve hydration properties of composite gels, while high concentrations of salt ions can hinder the formation of gel networks.
FOOD HYDROCOLLOIDS
(2021)
Article
Polymer Science
Wei Zhang, Bei Cheng, Jiahui Li, Zaixi Shu, Pingping Wang, Xuefeng Zeng
Summary: The esterification of high-amylose Japonica rice starch with octenyl succinic anhydride (OSA) improved its functional properties, including decreased relative crystallinity, increased pasting viscosity, swelling power, emulsifying stability, and resistant starch (RS) content. The OSA-modified high-amylose starch could be used as an emulsifier, thickener, and fat replacer in food systems.
Article
Chemistry, Applied
Qin Yang, Ya-Ru Wang, Ya-Nan Du, Han-Qing Chen
Summary: The combination of NaCl and TGase enhances the gelling properties and structures of heat-induced arachin and basil seed gum composite gels. The addition order and ratio of NaCl and TGase have a significant impact on the properties and characteristics of the gels.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Ya-ting Song, Jun-ru Qi, Xiao-quan Yang, Jin-song Liao, Zi-wei Liu, Cheng-wei Ruan
Summary: In this study, the modification of fiber acquired from citrus processing residue via esterification with octenyl succinic anhydride was reported. The esterification reaction significantly improved the hydration properties of the fiber, especially the water holding capacity. The OSA-CF showed higher crystallinity and slightly lower thermal stability compared to the original fiber, as well as a more folded and porous surface structure. Additionally, emulsion prepared by OSA-CF exhibited superior emulsifying abilities and smaller particle size.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Haitao Long, Yang Bi, Lumei Pu, Weibing Xu, Huali Xue, Guorui Fu, Dov Prusky
Summary: This study prepared composite films containing fennel seed essential oil and investigated their application for fruit preservation. The results showed that the films with FEO exhibited strong antifungal activity and performed well in preserving apple fruits.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Xingyu Chen, Zhongshan Hu, Da Chen, Tao Feng
Summary: This study focuses on improving the solubility and reaction efficiency of OSAS starch through enzymatic digestion, resulting in better homogeneity and stability. This research is of great importance for the development of new microcapsules.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Acoustics
Seyede Farnaz Sadeghian, Marjan Majdinasab, Maryam Nejadmansouri, Seyed Mohammad Hashem Hosseini
Summary: The effects of high-energy fabrication methods, HPH and US, on the physicochemical properties of flaxseed oil-in-water nanoemulsions containing clove essential oil and/or pomegranate peel extract were investigated. Nanoemulsions with similar droplet size were prepared by HPH and/or US. Droplet size increased over time. Lower storage temperature and US fabrication accelerated Ostwald ripening rate. Higher storage temperature and US fabrication decreased centrifugal stability of nanoemulsions. CEO exhibited better antioxidant properties than PPE. The absence of antioxidants, US fabrication, and higher storage temperature decreased the oxidative stability of nanoemulsions. The results of this study are important for controlling oxidative stability during long-term storage and for the design of functional foods and beverages.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Food Science & Technology
Fatemeh Joukar, Fatemeh Sadeghi, Mahmood Naseri, Shahriyar Valizadeh, Sara Esteghlal, Seyed Mohammad Hashem Hosseini
Summary: The effectiveness of active coatings based on water-soluble portion of zedo gum enriched with different concentrations of essential oils on the shelf-life of trimmed white shrimp was studied. The results showed that the active coatings significantly retarded the decrease in antioxidant enzymes activities, reduced bacterial count and chemical deterioration indices, and improved sensory parameters and acceptability of the shrimps.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Food Science & Technology
Hadi Hashemi Gahruie, Mohammad Hadi Eskandari, Rohollah Sadeghi, Seyed Mohammad Hashem Hosseini
Summary: The purpose of this study was to investigate the impact of cold plasma treatment on basil seed gum (BSG) and to fabricate functional edible films using the modified BSG. The results showed that cold plasma treatment led to the formation of carbonyl groups in BSG and increased its apparent viscosity. The modified BSG had higher G', G'', and complex viscosity values compared to untreated BSG. Additionally, the modified BSG exhibited enhanced hydrophobicity and lower surface tension. The study also demonstrated the successful use of modified BSG for the preparation of stable edible films incorporating tannic acid and vitamin D-3-loaded nanophytosomes.
Article
Food Science & Technology
Mohammad Sadegh Arab, Hannan Lashkari, Mehrdad Niakousari, Mohammad Hadi Eskandari
Summary: The aim of this research was to develop intelligent pH-sensitive films using Persian gum, gelatin, and purple carrot extract. The films were evaluated for their anthocyanin content, antioxidant activity, color indices, and tensile strength. The incorporation of purple carrot extract in the film resulted in changes in color and mechanical properties. The best pH-sensitive film, containing 45% extract, was selected and evaluated for various properties including moisture content, pH, heat seal ability, and color change.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2023)
Article
Food Science & Technology
Mohsen Mohammadi, Mohammad-Hadi Eskandari, Mohammad-Taghi Golmakani, Mehrdad Niakousari
Summary: Whey-less cheese fortified with different concentrations (1% and 2%) of purple carrot powder (PCP) was studied for its physical, chemical, and sensorial characteristics during a six-week storage period. The PCP-2% sample exhibited the highest initial total phenolic content (163.58 mg gallic acid/100 g) and overall acceptance (3.95). The total anthocyanin content and a* value remained stable throughout the storage period. The addition of 2% PCP enhanced the antioxidant activity and resulted in a softer texture compared to the control. Overall, fortifying WLC with PCP improved its properties, maintained color stability, preserved bioactive components, and proved to be cost-efficient and environmentally friendly.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2023)
Article
Food Science & Technology
Mahdieh Zare, Mohammad-Taghi Golmakani, Seyed M. H. Hosseini
Summary: The effects of pH values and whey protein isolate concentrations on the properties of alginate-based soybean oil emulgels were investigated. Changes in pH values had a greater impact on emulgel properties compared to changes in whey protein isolate concentrations. A concentration of 1% whey protein isolate was determined to be optimal. The study provides insights into the development of cold-set emulgels as substitutes for solid fats in meat and dairy products.
JOURNAL OF TEXTURE STUDIES
(2023)
Article
Agriculture, Multidisciplinary
Reihaneh Aminzade, Asghar Ramezanian, Saeid Eshghi, Seyed Mohammad Hashem Hosseini
Summary: Treatment of arils with 0.8% ZnSO4 and 50 μL/L DEO can increase the storage life of pomegranate arils and improve their qualitative characteristics. This treatment leads to higher total soluble solids, firmness, titratable acidity, total phenolic content, antioxidant activity, and anthocyanin content, as well as lower weight loss and polyphenol oxidase activity. Zinc content in arils can increase 36-fold, which is beneficial for meeting the body's nutritional demand for zinc.
CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE
(2023)
Article
Biochemistry & Molecular Biology
Nasireh Alavi, Mohammad-Taghi Golmakani, Seyed Mohammad Hashem Hosseini, Mehrdad Niakousari, Marzieh Moosavi-Nasab
Summary: This study aims to improve the solubility and color stability of PC under acidic conditions by using two different biopolymer-based systems, namely complexes and hydrogel beads. The results showed that complexation with fucoidan or KC and encapsulation in mixed hydrogel beads are promising routes to enhance PC solubility and color stability, respectively, under acidic conditions.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Engineering, Biomedical
Mahsa Mostaghimi, Marjan Majdinasab, Mohammad-Taghi Golmakani, Mohammad Hadian, Seyed Mohammad Hashem Hosseini
Summary: The aim of this study is to investigate the characteristics of alginate beads filled with cinnamon essential oil nanoemulsions. The influence of alginate and CaCl2 concentrations on physical, antimicrobial, and antioxidant properties was studied. Results showed that decreasing the concentrations of alginate and CaCl2 led to higher release of essential oils and increased pore size of the beads. The encapsulation of essential oils in the beads was confirmed by FT-IR results, and SEM images showed that the beads had a spherical shape and porous structure. Furthermore, the alginate beads filled with CEO nanoemulsion exhibited strong antibacterial activity.
JOURNAL OF BIOMATERIALS SCIENCE-POLYMER EDITION
(2023)
Article
Food Science & Technology
Ali Soltani, Mohammad-Taghi Golmakani, Mahboubeh Fazaeli, Mehrdad Niakousari, Seyed Mohammad Hashem Hosseini
Summary: The effects of different physical pretreatments, such as steaming and dry heating, on uncooked Iranian rice grains were evaluated in terms of starch content, morphology, crystalline structure, and other physicochemical properties. Cooking methods, such as boiling, rinsing, and steam-cooking, were then tested to investigate their impact on the nutritional properties of the grains after pretreatments. The results showed that physical pretreatments increased resistant starch (RS) content, while cooking methods had varying effects on the starch content and glycemic index.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Shahrokh Abbasi, Alireza Rafati, Seyed Mohammad Hashem Hosseini, Shahin Roohinejad, Seyedeh-Sara Hashemi, Hadi Hashemi Gahruie, Ali Rashidinejad
Summary: This research investigated the viability of Lactobacillus plantarum (L. plantarum) encapsulated in a water-in-oil-in-water (W1/O/W2) emulsion system using gelation and different gelling agents. The results showed that gelation of the internal phase significantly improved the physical stability and encapsulation efficiency of L. plantarum. Tragacanth gum was found to be the most effective gelling agent for enhancing the viability of L. plantarum. The rheological properties of the emulsions were also improved after gelation, particularly with the use of alginate as the gelling agent.
FOOD SCIENCE & NUTRITION
(2023)
Article
Materials Science, Multidisciplinary
Sara Esteghlal, Seyed Hashem Samadi, Seyed Mohammad Hashem Hosseini, Ali Akbar Moosavi-Movahedi
Summary: In this study, the artificial neural networks (ANNs) models including feedforward, cascadeforward, timedelay, layrec and narx were used to predict interfacial tension (IFT) properties based on the biopolymer content, pH, and time. Among these models, the timedelay model had the highest overall score and the lowest relative root mean square error (rRMSE) ranging from 0.68% to 2.51%. It was found that the timedelay model was the best model to predict IFT, considering its relative importance index for the input data.
MATERIALS TODAY COMMUNICATIONS
(2023)
Article
Food Science & Technology
Maryam Farahmand, Mohammad-Taghi Golmakani, Mehrdad Niakousari, Marjan Majdinasab, Seyed Mohammad Hashem Hosseini
Summary: Whey protein isolate (WPI) microgels with marjoram aqueous extract (MAE) were successfully prepared at different pHs and used to stabilize linseed oil-in-water emulsions. The properties of the microgels and emulsions were characterized, and it was found that pH and MAE affected the morphology, particle size, zeta potential, and interfacial tension of the microgels. The microgel-stabilized emulsions showed good stability against gravity during storage and had dominant elastic character. Additionally, an increase in pH and the presence of MAE improved the oxidative stability of the emulsions.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Food Science & Technology
Hadi Hashemi, Mohammad Hadi Eskandari, Seyed Mohammad Hashem Hosseini
Summary: This study investigated a new design using water in gelled oil in water double emulsion (DE) to reduce the salt content in burgers. The addition of cinnamaldehyde in the oil phase improved oxidative stability and decreased color changes during storage. However, the replacement of DE and oleogel in burgers had a negative effect on the textural properties.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
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)