Article
Food Science & Technology
Junyu Lu, Ting Li, Ling Ma, Sen Li, Wangqing Jiang, Wen Qin, Shasha Li, Qingye Li, Zhiqing Zhang, Hejun Wu
Summary: The heat-sealing parameters of the S/D/T film were optimized to achieve maximum sealing strength, effectively preserving blueberry quality and outperforming other groups. Additionally, the biodegradability of the S/D/T film in soil was confirmed within 8 days.
FOOD PACKAGING AND SHELF LIFE
(2021)
Article
Chemistry, Applied
Fei-ping Chen, Nian-qing Kong, Ling Wang, Zheng Luo, Juan Yin, Yulong Chen
Summary: The study showed that the SPI-thymol nanocomplexes were formed mainly through hydrophobic interactions, enhancing the solubility, stability, and antibacterial activity of thymol. Moreover, with increasing mixing mass ratio, the encapsulation efficiency and solubility of thymol in complexes also increased.
Article
Food Science & Technology
Dinasadat Mousavian, Abdorreza Mohammadi Nafchi, Leila Nouri, Ahmadreza Abedinia
Summary: This study investigated active packaging based on oriented polypropylene and low-density polyethylene with thymol, and found that prolonged immersion time led to decreased tensile strength but increased elongation at break in the films. Additionally, shorter immersion time resulted in decreased transparency and increased color changes in the films.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Food Science & Technology
Yingjun Cui, Rongfei Zhang, Meng Cheng, Yanli Guo, Xiangyou Wang
Summary: The addition of thymol encapsulated in mesoporous nano-silica improved the properties of potato starch film. Fourier transform infrared spectroscopy (FTIR) and thermogravimetric analysis (TGA) were used to evaluate the encapsulation rate of MCM-41. The effects of Thy-MCM-41 on the mechanical, physical, and antioxidant properties, and the sustained release behavior of the film were analyzed.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Tao Wu, Jinghuan Cheng, Jinxuan Zhang, Hongxi Zhao, Wenjie Sui, Qiaomei Zhu, Yan Jin, Min Zhang
Summary: In this study, complex gels based on gellan gum and soybean isolate protein loaded with saponin were created using a self-assembly technique. The results showed that increasing protein concentration enhanced the strength and energy storage modulus of the gels, and the addition of high acylated saponin allowed the gel to undergo sol-gel interconversion. The encapsulation efficiency of saponin in the gel was around 84.52%, and the gel slowly released saponin during in vitro digestion.
Article
Chemistry, Physical
Yunxiao Wei, Ze'en Huang, Zuolong Yu, Chao Han, Cairong Yang
Summary: The study compared soybean protein isolate and its fractionated products, finding that 7S and 11S globulin films exhibited better performance at lower shear rates but were more difficult to uncover. The upper soybean residue film showed a significant increase in elongation at the break. Overall, this research provides a basis for the development and use of fractioned SPI products.
Article
Polymer Science
Constantinos E. Salmas, Eleni Kollia, Learda Avdylaj, Anna Kopsacheili, Konstantinos Zaharioudakis, Stavros Georgopoulos, Areti Leontiou, Katerina Katerinopoulou, George Kehayias, Anastasios Karakassides, Charalampos Proestos, Aris E. Giannakas
Summary: Food saving, circular economy, and zero environmental impact are currently major concerns. This study focuses on using green methods to enhance food preservation. The biopolymer chitosan and the biodegradable polymer polyvinyl alcohol were combined to create an improved biopolymeric matrix. This matrix was then mixed with thymol/nano-zeolite nanohybrid material. The resulting film showed improved mechanical properties, antioxidant activity, antibacterial activity, and barrier properties against water vapor and oxygen. The use of active pads extended the shelf life of strawberries by inhibiting the growth of mold fungi.
Article
Materials Science, Textiles
Arwa Turki, El Oudiani Asma, Msahli Slah
Summary: Antimicrobial active sheets made from agave ultimate fibers were prepared by adding different concentrations of thymol and clove oil. The treated samples were subjected to structural, mechanical, and antimicrobial characterization. Scanning electron microscopy confirmed the presence and deposition of additives on the surface of the sheets, while Fourier-transform infrared spectroscopy confirmed the incorporation of essential oils. Mechanical testing showed a decrease in elastic modulus and tensile strength, but a slight increase in elongation at yield for the treated sheets. The essential oils demonstrated inhibition against bacterial strains found in food, with thymol showing higher inhibition against S. aureus and clove oil showing better inhibition against E. coli. These findings suggest that active agave sheets can be used as antimicrobial packaging.
JOURNAL OF NATURAL FIBERS
(2023)
Article
Agricultural Engineering
Jingyao Hu, Dan Li, Qitong Huai, Mengjie Geng, Zhouliang Sun, Mingyue Wang, Siqi Wang, Yang Li, Huanyu Zheng
Summary: This study aimed to improve the properties of soy protein isolate (SPI)-based films by blending nano-TiO2 particles with SPI. The addition of nano-TiO2 (3% w/w SPI) significantly enhanced the color and ultraviolet-shielding properties, hydrophobicity, tensile strength, and reduced water vapor permeability of the SPI film. Additionally, nano-TiO2 exhibited concentration- and time-dependent bacteriostatic effects on Escherichia coli (E. coli) and Bacillus cereus (B. cereus).
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Food Science & Technology
Qi Li, Ai Zhi, Xueming He, Fei Shen, Yong Fang, Qiuhui Hu, Xingquan Liu
Summary: This study prepared an edible protein film with good mechanical and barrier properties through physical modification using dielectric barrier discharge cold plasma (DBD-CP). The effects of oxygen content in modified atmosphere packaging (MAP) on the structure and properties of soybean protein isolate (SPI) were investigated. The results showed that the film's surface became smoother and more detailed, and its elongation at break, water vapor performance, and opacity were significantly improved when the oxygen content was 50%. This method has the potential to modify edible protein film and facilitate its application in various fields.
Article
Biochemistry & Molecular Biology
Shuai Dong, Shu-Min Hu, Si-Jia Yu, Shaobo Zhou, Tao Zhou
Summary: Rutin microcapsules were prepared from soybean protein isolate (SPI) and chitosan hydrochloride (CHC) by composite coacervation to improve the stability and solubility of rutin. The optimized conditions were CHC/SPI ratio of 1:8, pH 6, and total concentration of CHC and SPI at 2%. The microcapsules exhibited a gel mesh structure, good thermal stability, and achieved a targeted release of rutin in intestinal fluids. They also showed superior antioxidant activity compared to free rutin, indicating effective protection of rutin bioactivity. The developed microcapsules provide a promising delivery system for natural compounds with low bioavailability and stability.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Pablo A. Mercadal, Matias L. Picchio, Agustin Gonzalez
Summary: Natural deep eutectic solvents (NADES) have shown promising applications as plasticizers in food coating. In this study, NADES were used as bioactive additives of soy protein isolate (SPI) to fabricate functional packaging materials. The resulting films showed improved physicochemical and mechanical properties, as well as antioxidant and antimicrobial activities, by incorporating NADES based on choline chloride/tannic acid or choline chloride/citric acid.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Multidisciplinary
Mei Zhang, Jin-Kui Ouyang, Qiao-Lin Xu, Shao-Bo Liu, Tao Qian, Li-Mei Dong, Jian-Wen Tan
Summary: Three new thymol derivatives were isolated from the aerial parts of the invasive plant Ageratina adenophora, showing in vitro antimicrobial and cytotoxic activities against bacterial strains and human tumor cell lines. These findings suggest that the aerial parts of A. adenophora are a valuable source of bioactive chemicals for medicinal applications.
Article
Food Science & Technology
Yingjun Cui, Xiangyou Wang, Meng Cheng, Yanli Guo, Rongfei Zhang
Summary: Mesoporous silica nanoparticles (MSNPs) with different pore structures were developed to carry and release thymol, enhancing its bioavailability. The loading capacity of thymol-loaded MSNPs reached the highest when the ratio of thymol to MSNPs was 3:1. The encapsulation of thymol improved its stability and the release behavior followed Fickian diffusion process. Thymol-loaded MSNPs showed remarkable antimicrobial efficiency against S. aureus.
Article
Chemistry, Applied
Tiantian Min, Xiaoli Sun, Liping Zhou, Haiyu Du, Zhu Zhu, Yongqiang Wen
Summary: In this study, a novel pullulan/polyvinyl alcohol nanofiber loaded with thymol-carrier metal-organic framework nanoparticles was developed for antibacterial food packaging. The nanofibers exhibited synergistic antibacterial activities against E. coli and S. aureus under light irradiation. Bioassays and fruit preservation study confirmed the good biosafety of the polymeric film, suggesting its potential application in food packaging.
CARBOHYDRATE POLYMERS
(2021)
Article
Biochemistry & Molecular Biology
Xiaoyan Hou, Jianlong Li, Huaqiao Tang, Qingye Li, Guanghui Shen, Shanshan Li, Anjun Chen, Zixin Peng, Yu Zhang, Chaowei Li, Zhiqing Zhang
Summary: Our study investigated the physicochemical properties of antibacterial peptide NP-6 and elucidated its antimicrobial mechanisms against Staphylococcus aureus. The results showed that NP-6 can disrupt the bacterial cell membrane and inhibit the activity of intracellular enzymes. These findings suggest that NP-6 has the potential to be a promising candidate for combating Staphylococcus aureus.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Chemistry, Physical
Junyu Lu, Haoruo Zhang, Mushan Yuan, Xiaochuang Di, Long Ni, Yinfu Luo, Yang Chen, Huawei Zou
Summary: By optimizing the reduction process, we achieved rapid in-situ growth of flower-like reduced graphene oxide (RGO) with 3D distribution in the honeycomb structure. The RGO-filled honeycomb composites exhibited super-broadband microwave absorption (MA) and ultra-lightweight properties. The electromagnetic parameters of the composites can be precisely controlled by adjusting the weight gain of RGO impregnation.
Article
Engineering, Manufacturing
Junyu Lu, Haoruo Zhang, Mushan Yuan, Yunfei Gao, Mei Liang, Yang Chen, Huawei Zou
Summary: The broadband electromagnetic absorption properties of RGO/melamine foam (RGO/MF) composites were successfully achieved and optimized by hydrothermal chemical reduction method. The realization of broadband absorption was mainly achieved through the enhancement of RGO dispersion by MF and hydrothermal chemical reduction. The RGO/MF honeycomb composites showed a promising application prospect in the field of aerospace stealth with a high electromagnetic absorption ratio (EAB) in the full frequency range from 2 to 18 GHz.
COMPOSITES PART A-APPLIED SCIENCE AND MANUFACTURING
(2023)
Review
Food Science & Technology
Qing Guo, Xiaoyan Hou, Qiang Cui, Shanshan Li, Guanghui Shen, Qingying Luo, Hejun Wu, Hong Chen, Yuntao Liu, Anjun Chen, Zhiqing Zhang
Summary: Pectin, as a complex polysaccharide, plays a beneficial role in regulating intestinal flora. Metabolites produced by the flora, such as SCFAs, BAs, and LPS, are involved in blood glucose regulation. SCFAs and BAs promote the secretion of GLP-1 through different pathways, while LPS inhibits the release of inflammatory cytokines. Pectin can also directly inhibit the release of inflammatory cytokines. These findings provide valuable information for understanding the relationship between pectin, intestinal flora, and glucose metabolism.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Chemistry, Applied
Qiang Cui, Zhiqing Zhang, Meiliang Li, Man Zhou, Xiaomeng Sun
Summary: This study analyzed the peptide profiles and potential allergenicity of milk protein concentrate hydrolysates using the peptidomics approach. The degree of hydrolysis and peptide profiles of the hydrolysates varied depending on the hydrolysis time and enzymes used. Allergic peptides were identified in the hydrolysates, but their allergenicity was significantly reduced compared to the original concentrate. This research supports the use of these hydrolysates in hypoallergenic formula foods.
Article
Chemistry, Applied
Hejun Wu, Ting Li, Lu Peng, Jie Wang, Yuixiao Lei, Shasha Li, Qingye Li, Xiangyang Yuan, Man Zhou, Zhiqing Zhang
Summary: Starch/gelatin films incorporated with resveratrol at different concentrations were developed and characterized. The addition of resveratrol increased the surface roughness and physical interactions among the components. The films exhibited improved thickness, opacity, tensile strength, hydrophobicity, and thermal stability, while decreased transmittance, solubility, and permeability to water vapor and oxygen. Most importantly, the films showed excellent antioxidant activity and barrier performance to oil.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Jinxi Cheng, Xiaoyan Hou, Qiang Cui, Guanghui Shen, Shanshan Li, Qingying Luo, Man Zhou, Hong Chen, Zhiqing Zhang
Summary: This study successfully isolated and purified hydroxyl-alpha-sanshool, the main alkylamide produced by Z. armatum. The method used was simple, rapid, economical, and effective, providing a new approach for the separation of high-purity hydroxyl-alpha-sanshool.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Jiahui Liu, Yanling Wang, Xiaoyan Hou, Qiang Cui, Hejun Wu, Guanghui Shen, Qingying Luo, Shanshan Li, Xinyan Liu, Meiliang Li, Man Zhou, Xiang Zhu, Anjun Chen, Zhiqing Zhang
Summary: The study demonstrated the quality of beef sauce encapsulated with a starch-based antimicrobial composite film loaded with Zanthoxylum armatum DC. essential oil (ZEO). The antioxidant and antimicrobial activities of ZEO and composite film were examined, and various indicators of the beef sauce were monitored during preservation. The results showed that the ZEO and composite film had antimicrobial activity and the latter exhibited higher antioxidant properties. The use of ZEO composite film prolonged the shelf life of beef sauce by 12-14 days compared to the Control group.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Hejun Wu, Ling Ma, Sen Li, Jie Wang, Ting Li, Lu Peng, Shasha Li, Qingye Li, Xiangyang Yuan, Man Zhou, Zhiqing Zhang, Yuntao Liu
Summary: An antibacterial gelatin film was developed by incorporating a diatomite/carvacrol complex into gelatin. The complex showed good interaction and compatibility with the gelatin matrix. The resulting film exhibited desirable physical properties and a sustained-release effect, making it suitable for active food packaging applications.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Chemistry, Applied
Jiahui Liu, Junzhe Wan, Yu Zhang, Xiaoyan Hou, Guanghui Shen, Shanshan Li, Qingying Luo, Qingye Li, Man Zhou, Xingyan Liu, Chenggang Wen, Xiang Zhu, Zhiqing Zhang
Summary: In this study, the quality indexes and sensory evaluation of Zanthoxylum armatum DC. from the main production areas in Southwest China were analyzed. Correlation analysis, principal component analysis, and cluster analysis were used to comprehensively evaluate the quality characteristics of Z. armatum. The results showed significant correlations between sensory and physicochemical indexes, and a comprehensive evaluation model of quality was established based on principal component analysis. Different grouping results were obtained through cluster analysis, and the content of hydroxyl-sanshools, linalool content, and b* value were identified as the quality characteristic indexes of Z. armatum in Southwest China. This work provides important references for Z. armatum quality evaluation and product development.
Article
Chemistry, Applied
Jingxuan Ke, Yu Chang, Chenyang Nie, Rui Yang, Jie Ma, Tinghang Zhao, Xiaoting Deng, Zhiqing Zhang
Summary: This study investigated the complex coacervation of chayote pectin (CP) and sodium caseinate (CAS) in aqueous solution, comparing its behavior with apple pectin as the control. The results showed that the phase behavior and interactions between CAS and CP were influenced by pH and mixing ratios. The formation of soluble or insoluble complexes depended on the pH value, with electrostatic attraction playing a role below CAS's isoelectric point and hydrogen bonding and hydrophobic interaction dominating above it. The complexes formed had good thermal properties, and the study laid a theoretical foundation for the application of CP in food processing.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Guanghui Shen, Lu Yang, Xinyu Lv, Yingfan Zhang, Xiaoyan Hou, Meiliang Li, Man Zhou, Le Pan, Anjun Chen, Zhiqing Zhang
Summary: Linalool can inhibit the pellicle biofilm formation of Bacillus amyloliquefaciens in soy products by suppressing cell motility and the production of extracellular polysaccharides and proteins. It interacts strongly with quorum-sensing ComP receptor and biofilm matrix assembly TasA through multiple intermolecular forces, suggesting its potential as an antibiofilm agent.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(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)