Article
Chemistry, Applied
Shufang Yang, Lu Liu, Hongqiang Chen, Yang Wei, Lei Dai, Jinfang Liu, Fang Yuan, Like Mao, Zaigui Li, Feng Chen, Yanxiang Gao
Summary: This study investigated the impact of different crosslinking agents on the functional properties of gliadin-chitosan composite nanoparticles for curcumin delivery. The addition of chitosan increased the encapsulation efficiency of curcumin in the nanoparticles, with sodium tripolyphosphate showing the highest efficiency. Different crosslinking agents had varying effects on the properties of the composite nanoparticles, with phytic acid and sodium phytate modification providing better thermal and UV light stability.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Xiaomin Zhang, Zihao Wei, Xin Wang, Yuming Wang, Qingjuan Tang, Qingrong Huang, Changhu Xue
Summary: The present study successfully synthesized food-grade gliadin/tremella polysaccharide nanoparticles and encapsulated curcumin into the nanoparticles, thereby improving the encapsulation efficiency and bioaccessibility of curcumin. The prepared nanoparticles demonstrated excellent stability and re-dispersibility.
CURRENT RESEARCH IN FOOD SCIENCE
(2022)
Article
Chemistry, Applied
Yongkai Yuan, Junzi Xiao, Peiyao Zhang, Mengjie Ma, Dongfeng Wang, Ying Xu
Summary: This study aimed to enhance the solubilization and bioaccessibility of curcumin by encapsulating it in Z/TSNPs, overcoming the challenges associated with curcumin. The Z/TSNPs showed good physical stability and redispersibility, with encapsulation altering the crystalline structure of curcumin.
Article
Chemistry, Applied
Zhenpeng Li, Quanquan Lin, David Julian McClements, Yuying Fu, Hujun Xie, Teng Li, Guowen Chen
Summary: Core-shell biopolymer nanoparticles were developed for encapsulating and releasing curcumin, and the effects of coating composition on the properties and release characteristics of the nanoparticles were studied. The encapsulated curcumin showed stable physicochemical properties and enhanced DPPH radical scavenging activity, while the gastrointestinal release was prolonged due to the thick layer formed by alginate and NaCas coating.
Article
Polymer Science
Crisiane A. Marangon, Murilo A. Vigilato Rodrigues, Mirella R. Vicente Bertolo, Virginia da C. Amaro Martins, Ana Maria de Guzzi Plepis, Marcia Nitschke
Summary: The study explores the influence of pH and ionic strength on the properties of chitosan/rhamnolipid nanoparticles (C/RL-NPs), showing that adjusting these factors can enhance the colloidal stability and antimicrobial activity of the NPs. The research highlights the importance of investigating size and surface charge to determine the bioactivity properties of hybrid natural-based nanomaterials.
JOURNAL OF APPLIED POLYMER SCIENCE
(2022)
Article
Chemistry, Applied
Xiao Chen, Yan-Chao Wu, Liu -Hong Qian, Yu -He Zhang, Pi-Xian Gong, Wei Liu, Hui-Jing Li
Summary: This study investigated the effects of chitosan hydrochloride coating on the particle size, surface charge, and stability of foxtail millet-sodium casein nanoparticles. The results showed that the addition of chitosan hydrochloride led to an increase in particle size and improved the retention rate of curcumin in the nanoparticles.
Article
Biophysics
Jingyi Xue, Zhenshun Li, Hanyi Duan, Jie He, Yangchao Luo
Summary: In this study, native PG nanoparticles were chemically modified to obtain mPG nanoparticles with different hydrophobicity, which showed a more compact structure and homogeneous size distribution. The viscosity of mPG at low shear rate increased with the degree of substitution. A pH-driven loading method for curcumin showed significantly higher encapsulation efficiency and greater antioxidant activity compared to traditional methods. This study demonstrates the potential of hydrophobically modified PG nanostructures as food-grade nanocarriers for lipophilic bioactive compounds with improved bioactivity.
COLLOIDS AND SURFACES B-BIOINTERFACES
(2021)
Article
Pharmacology & Pharmacy
Vahideh Mohammadzadeh, Mohammad Reza Zirak, Seyedeh Maryam Hosseini Khah, Hossein Kamali, Mahmoud Reza Jaafari
Summary: Nanotechnology has shown great potential in cancer treatment, especially with pH-responsive nanocarriers delivering natural anticancer compounds like curcumin to tumor cells efficiently.
JOURNAL OF DRUG DELIVERY SCIENCE AND TECHNOLOGY
(2021)
Article
Engineering, Chemical
Jiayu Zheng, Yayun Hu, Chunyan Su, Wei Liang, Xinyue Liu, Wenqing Zhao, Zhuangzhuang Sun, Xiuyun Zhang, Yifan Lu, Huishan Shen, Xiangzhen Ge, Gulnazym Ospankulova, Wenhao Li
Summary: In this study, biodegradable plastics were prepared using different proportions of octenyl succinic anhydride esterified potato starch, gliadin, and polyvinyl alcohol. The results showed that the addition of these materials improved the elastic modulus, water resistance, and degradability of the plastics.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Chemistry, Multidisciplinary
N. Jaya Prakash, D. Shanmugarajan, B. Kandasubramanian, P. Khot, K. Kodam
Summary: The production of biodegradable dressing capable of sustained drug release, along with the monitoring of wound conditions, represents new heights of multifunctional platforms for wound care. The reported curcumin-loaded silk fibroin has shown sustained drug release over the time of 10 days through a non-Fickian diffusion process satisfying Korsmeyer-Peppas' model along with the visual monitoring of wound healing through notable color variation with pH as a biomarker. The superhydrophobic nature (water contact angle = 163.7) of the SF, along with the lipophilicity (CA = 0 (Blood)) and hygroscopic nature prevents wetting of wound surface, whereas the excess exudates from wounds are absorbed along with sufficient water and oxygen permeability. The pH responsiveness as a result of the keto-enol tautom-erism in curcumin was utilized for wound monitoring through visual indication enabling even ordinary people to detect the state of the wound. The in-situ biodegradation studies verified using cow-dung slurry, the degradability of the material with 25.3% weight loss within 30 days following first-order kinetics (R2 = 0.994), as a result of the attack of proteolytic enzymes on the amino acid units of SF, mitigating the concerns of medical wastes. (c) 2022 Elsevier Ltd. All rights reserved.
MATERIALS TODAY CHEMISTRY
(2023)
Article
Food Science & Technology
Yongkai Yuan, Shuaizhong Zhang, Mengjie Ma, Dongfeng Wang, Ying Xu
Summary: The study aimed to encapsulate and deliver curcumin using cellulose nanocrystals as a material by the pH-driven method. The produced CNC/Cur nanoparticles showed high encapsulation efficiency and stability. The CNC/Cur improved the bioaccessibility of curcumin and effectively slowed its degradation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Yongkai Yuan, Mengjie Ma, Shuaizhong Zhang, Dongfeng Wang, Ying Xu
Summary: This paper explores the application of propylene glycol alginate (PGA) in alcohol-free curcumin-loaded nanoparticles, demonstrating their high loading capacity, stability, and bioavailability under different conditions. PGA/Cur showed excellent physical stability, prolonged curcumin degradation, and improved curcumin release and bioaccessibility, making it a promising option for drug delivery systems.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Engineering, Chemical
Sagheer A. Onaizi
Summary: The study prepared stable crude oil-in-water nanoemulsions stabilized by rhamnolipid biosurfactant, and found that adjusting the pH using HCl or NaOH can effectively destabilize the emulsions, while enzymatic demulsification was ineffective.
SEPARATION AND PURIFICATION TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Anbang Duan, Jing Yang, Liyang Wu, Tao Wang, Qingye Liu, Yongping Liu
Summary: Raspberry anthocyanin and curcumin can effectively improve the physicochemical properties of composite films and impart pH-responsive properties. The color films can change color under different pH conditions and have higher antioxidant activities. Fourier transform infrared spectroscopy and scanning electron microscopy results show that the pigments are well dispersed in the film matrix and improve the film structure.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Gilda Aiello, Raffaele Pugliese, Lukas Rueller, Carlotta Bollati, Martina Bartolomei, Yuchen Li, Josef Robert, Anna Arnoldi, Carmen Lammi
Summary: This study focused on valorizing the residual proteins in okara by using ultrasound extraction at different temperatures, resulting in improved solubility and antioxidant properties. The physicochemical and conformational changes of the extracted proteins were investigated, leading to a significant morphological transition and enhancement in peptides generation and amino acid exposure. The integrated strategy allows for the okara protein to be utilized as valuable materials for new applications.
Article
Food Science & Technology
Qinghan Zeng, Liang Zhang, Wenyan Liao, Jinfang Liu, Fang Yuan, Yanxiang Gao
Summary: Xanthan gum was modified and improved through extrusion process with the presence of OSA starch. The addition of OSA starch significantly altered the rheological properties of XG, leading to enhanced solubility and viscosity. The modified XG showed potential for various applications in the food industry, particularly in products for individuals with swallowing difficulties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Xiaotong Bu, Na Ji, Lei Dai, Xuyan Dong, Min Chen, Liu Xiong, Qingjie Sun
Summary: This review summarizes the applications and preparation methods of biopolymer micelles in the food industry, discusses the factors affecting their stability, and highlights their potential in improving the bioavailability of hydrophobic components.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Chemistry, Applied
Yang Wei, Chao Wang, Xin Liu, Alan Mackie, Mengke Zhang, Lei Dai, Jinfang Liu, Like Mao, Fang Yuan, Yanxiang Gao
Summary: The study demonstrated that suitable parameters for stable beta-carotene loaded Pickering emulsions were a particle concentration of 2.0%, an operating pressure of 100 MPa, and a heating temperature of 60 degrees Celsius. Co-encapsulation showed a synergistic effect on improving the photothermal stability of beta-carotene and curcumin, but higher particle concentrations and heating temperatures may decrease bioaccessibility.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Congli Cui, Mingju Li, Na Ji, Yang Qin, Rui Shi, Yuanyuan Qiao, Liu Xiong, Lei Dai, Qingjie Sun
Summary: This study aimed to enhance the content of slowly digestible starch (SDS) and resistant starch (RS) by designing a novel core-shell structured microcapsule. The results showed that the microcapsules obtained by coating calcium alginate/curdlan/corn starch beads with different concentrations of sodium alginate had increased content of SDS and RS. Therefore, they have the potential to be used as functional foods for cardiovascular disease, diabetes, and obesity patients.
CARBOHYDRATE POLYMERS
(2022)
Article
Biochemistry & Molecular Biology
Shuangshuang Zhao, Ruoyu Jia, Jie Yang, Lei Dai, Na Ji, Liu Xiong, Qingjie Sun
Summary: The study developed a new type of intelligent and multifunctional bilayer films using natural biopolymers, which can act as pH-responsive actuators and preserve fruits. The bilayer films showed improved physical and antimicrobial properties compared to single-layer films. They also demonstrated excellent pH-responsive behavior and prolonged the storage time of bananas.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Chemistry, Applied
Zhenyu Yang, Lei Dai, Qingjie Sun, David Julian McClements, Xingfeng Xu
Summary: This study investigated the molecular, interfacial, and emulsifying properties of rice glutelin with a degree of hydrolysis of 2% (DH2) to understand its structure-function relationships as an emulsifier. The results revealed that the large peptides in DH2 played a crucial role in forming and stabilizing emulsions. This knowledge could contribute to the utilization of hydrolyzed rice proteins as plant-based emulsifiers in the food and beverage industry.
FOOD HYDROCOLLOIDS
(2022)
Review
Chemistry, Applied
Congli Cui, Yunzhu Jia, Qi Sun, Mengting Yu, Na Ji, Lei Dai, Yanfei Wang, Yang Qin, Liu Xiong, Qingjie Sun
Summary: Starch-based hydrogels have attracted attention due to their biodegradability, biocompatibility, and non-toxicity. This review provides detailed information on the preparation, performance factors, characterization methods, and applications of starch-based hydrogels. Furthermore, future directions and prospects for starch-based hydrogels are discussed.
CARBOHYDRATE POLYMERS
(2022)
Article
Chemistry, Applied
Liyang Zhou, Yu Huang, Xiaoyang He, Yang Qin, Lei Dai, Na Ji, Liu Xiong, Qingjie Sun
Summary: This study developed a novel method for the facile and efficient preparation of cellulose nanocrystals (CNCs) using sulfuric acid hydrolysis and heat-moisture treatment. The method significantly reduced acid dosage and achieved a high yield of CNCs with high crystallinity. The CNCs obtained can be used for membrane strengthening and food packaging.
Article
Chemistry, Applied
Chaoran Liu, Bingxin Xu, David Julian McClements, Xingfeng Xu, Song Cui, Lin Gao, Liyang Zhou, Liu Xiong, Qingjie Sun, Lei Dai
Summary: This study compared the properties of nutraceutical-loaded biopolymer nanoparticles fabricated by antisolvent co-precipitation and precipitation methods. The results showed that nanoparticles prepared by antisolvent co-precipitation had smaller size, higher encapsulation efficiency, and better storage stability.
Article
Biochemistry & Molecular Biology
Ruoyu Jia, David Julian McClements, Lei Dai, Xiaoyang He, Yang Li, Na Ji, Yang Qin, Liu Xiong, Qingjie Sun
Summary: The study utilized a quick and energy-saving direct vapor-heat moisture treatment (DV-HMT) method to improve the pasting and gelling properties of potato starch. Results showed that DV-HMT-treated starch exhibited higher thermal stability and shear resistance, with significantly increased gel hardness.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Chemistry, Applied
Song Cui, David Julian McClements, Jiangli Shi, Xingfeng Xu, Fangjie Ning, Chaoran Liu, Liyang Zhou, Qingjie Sun, Lei Dai
Summary: In this study, low-fat PKEGs were successfully fabricated using zein/phytic acid complex nanoparticles. These PKEGs, with their semi-solid textures and high stability, could serve as effective delivery systems for hydrophobic bioactive substances.
Article
Chemistry, Applied
Xiaoyu Chen, Chaofan Wang, Xiaoyang He, Yang Qin, Lei Dai, Liu Xiong, Tao Wang, Rui Shi, Na Ji, Qingjie Sun
Summary: This study examined the physicochemical properties of potato starch-sodium stearoyl lactylate (SSL) complexes formed by annealing potato starch with 0.6% SSL in different ethanol solutions. The complexes showed higher iodine binding capacity and thermal stability, as well as decreased swelling power and solubility of starch granules. The results suggest that the starch-SSL complexes have potential applications in high-temperature processed foods.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Kaili Qin, Daiyong Sun, Chaofan Wang, Na Ji, Lei Dai, Yang Qin, Liu Xiong, Tao Wang, Qingjie Sun
Summary: By encapsulating starch in chitosan-sodium phytate capsules, the digestion of starch can be delayed, leading to lower blood glucose levels. The study found that the capsules had lower swelling degree than native starch at different temperatures, and contained higher levels of slowly digestible starch and resistant starch. These findings are significant for patients with chronic diseases.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Zhenyu Yang, Jiakai Yan, Yanhua Duan, Lei Dai, Yanfei Wang, Qingjie Sun, David Julian McClements, Xingfeng Xu
Summary: This study successfully fabricated hydrolyzed rice glutelin (HRG) nanoparticles induced by different concentrations of ethanol and investigated their interfacial and stability properties. The results showed that nanoparticles induced by ethanol with the concentration of 50% and 75% exhibited more viscous interfacial film, with 50% emulsion demonstrating better storage stability. Curcumin-loaded HRG50-Pickering emulsion exhibited higher photochemical stability but lower FFAs release and bioaccessibility.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Yuan Wang, Liang Zhang, Wenyan Liao, Zhen Tong, Fang Yuan, Like Mao, Jinfang Liu, Yanxiang Gao
Summary: Undenatured type II collagen (UC-II) with intact triple helix structure was extracted from chicken breast cartilage using the enzymatic extraction method. The self-assembly kinetics of UC-II was characterized using ultraviolet-visible spectroscopy (UV-vis) and atomic force microscopy (AFM), and it was found to occur at pH 4.5-7.0 and be influenced by concentration and temperature. The self-assembly process of UC-II involved hydrophobic effects, hydrogen bonding, and electrostatic interactions.
FOOD HYDROCOLLOIDS
(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)
