Article
Chemistry, Applied
Haobo Jin, Yi Sun, Jiajing Pan, Yue Fang, Yongguo Jin, Long Sheng
Summary: This study investigated the dynamic adsorption properties of ovalbumin and lysozyme at the air-water interface and the foam properties at neutral pH. A 5:5 ratio of ovalbumin to lysozyme was found to result in the most stable foam structure, with maximum turbidity. The appropriate protein ratio was crucial for the relaxation of the protein complex structure and the mechanical structure of the interfacial composite protein membrane.
FOOD HYDROCOLLOIDS
(2022)
Article
Materials Science, Multidisciplinary
Xiuying Qiao, Reinhard Miller, Emanuel Schneck, Kang Sun
Summary: This study investigates the effects of surfactant charge and concentration on the adsorption dynamics, interfacial viscoelasticity, and foaming properties of silk fibmin (SF). The results show that all the surfactants enhance the surface activity of SF, leading to faster interfacial adsorption, thicker interfacial layers, and increased foaming rate. However, high concentrations of nonionic and anionic surfactants reduce interfacial elasticity and stability, while the cationic surfactant significantly decreases interfacial stability and foamability.
MATERIALS CHEMISTRY AND PHYSICS
(2022)
Article
Chemistry, Applied
Dengfeng Peng, Wei Shang, Jing Yang, Kangyu Li, Wangyang Shen, Chuyun Wan, Fang Geng, Qianchun Deng, Weiping Jin
Summary: This study investigates the influence of pectin on surface modulation of gliadin nanoparticles (GNPs) and its effects on the structure, interfacial properties, and macroscopic foaming performances of GNPs within a pH range of 3.5-5.8. Results show that pectin and gliadin can form complex nanoparticles (GPNPs) through electrostatic interaction at pH values ranging from 3.5 to 5.8. The foam covered by GPNPs exhibits significantly prolonged half-life time compared to GNPs at pH 3.5, due to the hard particle-like characteristic of GPNPs and the formation of a steric barrier layer. GPNPs at pH 5.8 display deformable property and can form a tight interfacial layer through cross-linking with pectin.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Physical
Lu Wang, Wei Zhu, Yongjin Qian
Summary: In this study, an anionic surfactant was used to foam bentonite slurry, and the effect of the slurry on the foamability of the surfactant and the stability of the bubbles was analyzed. The results showed that the slurry formed a stable three-dimensional grid structure, increased the surface tension and free energy required for gas-liquid interface formation, and formed a multi-layered gas-liquid interface with high viscoelasticity, which slowed down the drainage, coarsening, and coalescence.
JOURNAL OF MOLECULAR LIQUIDS
(2023)
Review
Food Science & Technology
Frederik Janssen, Viena Monterde, Arno G. B. Wouters
Summary: Shifting from animal protein to plant protein is crucial for a sustainable food system. Wheat proteins, which are structurally diverse, provide opportunities for food foam and air-water interface stabilization. Soluble and insoluble wheat protein fractions have different functional roles in existing wheat-based foods, and further modification is required to enhance their applicability in other food foams.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Engineering, Environmental
Santosh Kumar Sriramoju, Pratik Swarup Dash, Saptarshi Majumdar
Summary: The novel adsorbent prepared from lignite extraction waste showed effective removal of toxic pollutants in coking wastewater. The activated carbon from low ash residue exhibited a mesoporous surface with high adsorption capacity and efficiency. Through reutilization studies, regenerated adsorbent by thermal treatment can be used for multiple cycles.
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
(2021)
Article
Environmental Sciences
Jesus Rodriguez-Iglesias, Lara Alcala, Laura Megido, Leonor Castrillon
Summary: In this study, ion exchange technology was used to reduce the fluoride content in effluent from a coke wastewater treatment plant, with Al-doped TP260 resin showing better removal efficiency compared to Al-doped TP207 resin. Kinetic and isotherm studies confirmed the optimal conditions for the ion exchange process, indicating higher sorption capacity for the Al-doped TP260 resin.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Chemistry, Applied
Penghui Shen, Jinfeng Peng, Leonard M. C. Sagis, Jasper Landman
Summary: Lightly extracted lentil protein isolate (LPI) forms thick interfaces with lower stiffness at the air-water interface compared to dairy-derived whey protein isolate (WPI) and egg-derived egg white protein isolate (EPI). LPI has good foam stability and has the potential to replace animal proteins in foam-based food products.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Multidisciplinary
Dmitry A. Strukov, Tatyana P. Adamova, Andrey Y. Manakov
Summary: The results of visual studies show that during the growth of methane and carbon dioxide hydrates in acid and alkali solutions, hydrate films form at the water-gas interface and on the walls of the reactor. Additionally, hydrate films also grow on the free walls of the reactor, possibly formed from wetting water films on the walls. This study also observes the growth of relatively large hydrate agglomerates directly from the reactor walls, potentially facilitated by film transfer of water between the hydrate films and the walls.
CRYSTAL GROWTH & DESIGN
(2023)
Article
Biophysics
Andre Campos Machado, Tamiris Reissa Cipriano da Silva, Cristiano Raminelli, Luciano Caseli
Summary: In this study, the tumorigenic alkaloid Lysicamine was incorporated into cell membrane models composed of lipid Langmuir monolayers. The interaction between Lysicamine and different lipids at the air-water interface was investigated. Significant changes in the compression isotherms and surface pressure-time curves were observed for the tumorigenic lipids. Infrared spectroscopy and Brewster Angle Microscopy were used to analyze the molecular organization and morphology of the drug-lipid monolayers.
COLLOIDS AND SURFACES B-BIOINTERFACES
(2023)
Article
Chemistry, Applied
Penghui Shen, Jack Yang, Constantinos V. Nikiforidis, Helene C. M. Mocking-Bode, Leonard M. C. Sagis
Summary: This study systematically investigated the interface stabilization behaviors of cruciferin, napin, and their mixtures at air-water interfaces and linked their behavior to their foaming properties. The results showed that napin adsorbed faster and had higher foam overrun than cruciferin due to its smaller size. Cruciferin formed stiff solid-like interfaces with high foam stability, while napin formed weaker interfaces with lower foam stability. Napin increased the foamability of mixtures, but higher napin contents decreased foam stability.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Haobo Jin, Yongguo Jin, Jiajing Pan, Sijie Mi, Qi Zeng, Zhe Li, Qi Wang, Yi Sun, Long Sheng
Summary: Label-free quantitative proteomics techniques were used to identify key proteins associated with egg white foam properties. The hydrophobicity, structure, and spatial arrangement of these proteins influenced their behavior at the air-water interface. Ovalbumin, ovostatin, ovomucoid, and lysozyme played crucial roles in foam capacity and stability.
FOOD HYDROCOLLOIDS
(2023)
Article
Environmental Sciences
Feng Li, Yingting Zhang, Bo Xu, Yongqiang Liu, Haiyan Qiu, Guihong Lan, Qianxia Xu
Summary: The Zr/Fe/Al-modified chitosan beads showed a high adsorption capacity for fluoride removal, with the adsorption process following pseudo-second-order kinetics. The electrostatic attraction between amino and metal ions, as well as the formation of CS-ZFA complex, were found to contribute to the excellent adsorption properties of the newly synthesized absorbent.
WATER AIR AND SOIL POLLUTION
(2021)
Article
Spectroscopy
Wei-Liang Chen, Chao-Yuan Lo, Yu-Chun Huang, Yu-Chi Wang, Wei-Hung Chen, Kuan-Jiuh Lin, Yu-Ming Chang
Summary: The strength of SERS signal is influenced by the amount of analyte adsorbed onto the hotspots of a SERS substrate, which is a dynamic process described by the Langmuir adsorption model affected by factors like temperature and immersion time. It was found that for low analyte concentrations, a longer immersion time is required to reach equilibrium adsorption coverage.
JOURNAL OF RAMAN SPECTROSCOPY
(2022)
Article
Chemistry, Multidisciplinary
Maximilian L. Hupfer, Soumik Ghosh, Yingchun Wang, Tomas Opsomer, Thomas G. Mayerhoefer, Wim Dehaen, Martin Presselt
Summary: In this study, linear dyes were assembled using the Langmuir technique to achieve uniform dye alignment for optically anisotropic molecular dipole antenna arrays. Molecular orientations in these arrays were quantified from Langmuir isotherms, topography data, and polarization- and angle-dependent UV-vis transmission spectra. The achieved smallest angles of deviation for the transition dipole moment orientation from vertical alignment in the antenna arrays have been reported to be 16 to 30 degrees, with a resulting maximum absorption contrast of 75%.
ADVANCED MATERIALS INTERFACES
(2022)
Article
Microbiology
Marie Legein, Stijn Wittouck, Sarah Lebeer
Summary: Thirteen Gram-positive, catalase-positive, rod-shaped colonies were isolated from a strawberry leaf and found to be closely related to each other based on gene sequence similarities. Two of the isolates (AMBP162T and AMBP252) were whole-genome sequenced and showed no distinguishable differences. Compared to reference genomes, the AMBP162T genome was most similar to Latilactobacillus curvatus, indicating a novel species. Based on genotypic and phenotypic data, a new Latilactobacillus species, Latilactobacillus fragifolii sp. nov., is proposed.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
(2022)
Article
Microbiology
Marie Legein, Wenke Smets, Karen Wuyts, Lien Bosmans, Roeland Samson, Sarah Lebeer
Summary: The phyllosphere microbiome of tomatoes and strawberries grown in greenhouses is low in diversity and abundance. Bumblebees and predatory mites play a role in dispersing beneficial bacteria in greenhouses. Utilizing these biological solutions can potentially enrich the greenhouse microbiome and improve crop production and protection.
MICROBIOLOGY SPECTRUM
(2022)
Article
Chemistry, Applied
Arne M. R. Huyst, Lomme J. Deleu, Trui Luyckx, Louis Van der Meeren, Joelle A. J. Housmans, Charlotte Grootaert, Margarita Monge-Morera, Jan A. Delcour, Andre G. Skirtach, Frederic Rousseau, Joost Schymkowitz, Koen Dewettinck, Paul Van Der Meeren
Summary: Heating aqueous solutions of ovalbumin (OVA) can lead to gel formation, with transparent gels formed at acidic pH conditions. By subjecting OVA to a combined heat and enzymatic treatment, transparent gels containing long OVA fibrils can be formed. Varying the temperature and enzyme concentration can affect the speed and strength of gel formation.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
S. Reyniers, N. De Brier, K. Brijs, B. De Ketelaere, W. Akkermans, S. Matthijs, J. A. Delcour, P. Goos
Summary: Designed experiments are powerful tools in developing new products or processes, although they can be challenging in the complex food industry. This paper presents a case study on reducing the lipid content of potato crisps, demonstrating how to handle multiple constraints and covariates to optimize product quality efficiently.
FOOD QUALITY AND PREFERENCE
(2022)
Article
Chemistry, Applied
Ruth Vanderschueren, Florence Helsen, Jasmien Doevenspeck, Jan A. Delcour, Erik Smolders
Summary: Earlier studies found that cadmium concentrations in cacao nibs can decrease by up to 1.3 times during fermentation. Mimicking fermentation conditions by incubating beans at different temperatures and concentrations of acetic acid and ethanol, it was found that a combination of high acetic acid concentration and high temperature most effectively reduced the cadmium concentration. Ethanol had no significant effect. Under typical fermentation conditions, the cadmium concentration decreased by 1.3 times, which increased to 1.6 times under more extreme conditions. The decrease in cadmium concentration was correlated with phytate concentration, indicating the hydrolysis of phytate and mobilization of associated cadmium ions.
Article
Food Science & Technology
Elias Ravier, Thibault Godefroidt, Hung Huy Nguyen, Rob van der Kant, Elien Lemmens, Lomme J. Deleu, Kurt Gebruers, Joost Schymkowitz, Frederic Rousseau, Jan A. Delcour
Summary: We investigated the use of sodium glutamate and glutamic acid decarboxylase (GAD) as alternatives to traditional chemical leavening systems (CCLS) in bakery products. GAD from Streptococcus thermophilus was selected for further research due to its high recombinant production yield and high in vitro specific activity. In pancake batter, the enzymatic leavening system (ELS) showed the highest leavening efficiency at 50 degrees C. However, in pancake baking, the GAD in ELS was quickly inactivated due to fast heating, resulting in reduced leavening. On the other hand, in cream cake baking, the slower heating rate allowed ELS to exert its activity for a longer period, resulting in more leavening compared to CCLS. Sucrose had no effect on ELS in both pancake batter and cake batter, but increased batter leavening due to increased viscosity.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Food Science & Technology
Ying Hui Lee, Pazhanichamy Kalailingam, Jan A. Delcour, Vincenzo Fogliano, Thirumaran Thanabalu
Summary: This study examines the effect of an olive-derived antioxidant dietary fiber (OADF) on relieving symptoms of atopic dermatitis (AD) and its modulation of gut microbiota. The results show that OADF supplementation significantly improves AD-like symptoms and restores the altered gut microbiota composition in AD mice. OADF also influences cytokine profile and butyrate production, which are associated with AD-associated immune response.
MOLECULAR NUTRITION & FOOD RESEARCH
(2023)
Article
Biotechnology & Applied Microbiology
Jari Temmermans, Marie Legein, Yijie Zhao, Filip Kiekens, Guy Smagghe, Barbara de Coninck, Sarah Lebeer
Summary: Microbial biocontrol agents are a promising alternative for plant disease management. Entomovectoring, a system where these agents are dispersed via pollinators, offers a potential solution to the inconsistent performance of these agents under field conditions.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2023)
Article
Chemistry, Applied
I. M. Riley, U. Verma, S. Canals Rovira, N. Ooms, M. A. Nivelle, P. Verboven, B. Nicolai, J. A. Delcour
Summary: This study investigated the impact of deep-frying duration on the physical state and microstructure of potato starch. It was found that starch undergoes gelatinization and transitions from a rubbery to a glassy state during frying. Microstructural changes are limited once a significant portion of starch has transitioned into the glassy state.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Julie Van de Vondel, Frederik Janssen, Arno G. B. Wouters, Jan A. Delcour
Summary: The research paper investigated the foaming properties of aqueous extracts from defatted quinoa wholemeal and found that both albumins and 11S globulins were present at the air-water interface. The presence of heat-induced aggregates of 11S globulins led to stable foams, while the presence of albumins resulted in a weakly elastic interfacial network. The study provides valuable insights for developing novel quinoa-based food products that require interfacial stability.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Katarzyna Kaczynska, Arno G. B. Wouters, Jan A. Delcour
Summary: Wheat gliadin nanoparticles (GNPs) have potential as food ingredients, but they are unstable in aqueous systems. Adding chitosan can improve their stability and applicability in food systems.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Konstantinos Korompokis, Jan A. Delcour
Summary: In this article, the impact of major wheat components on starch digestion is explained in detail, along with studies on model and food systems and in vitro and in vivo studies of starch digestion and glycemic responses. Granular organization and molecular structure of starch, as well as other wheat constituents like gluten proteins, cell wall non-starch polysaccharides, and lipids, can influence starch digestibility. Physical and enzymatic modifications of these components can significantly affect starch digestion, and understanding the effects of wheat components on starch digestion in the context of food structure formation will lead to intelligent reformulation of wheat-based foods for sustained glucose release.
JOURNAL OF CEREAL SCIENCE
(2023)
Article
Food Science & Technology
Thibault Godefroidt, Isabella M. Riley, Nand Ooms, Geertrui M. Bosmans, Kristof Brijs, Jan A. Delcour
Summary: Successful sucrose replacement in cake systems requires thorough understanding of the water mobility, air content, and appropriate timings of starch and protein biopolymer transitions in the batter.
NPJ SCIENCE OF FOOD
(2023)
Article
Chemistry, Applied
Arne M. R. Huyst, Paul Van der Meeren, Joeller A. J. Housmans, Margarita Monge-Morera, Frederic Rousseau, Joost Schymkowitz, Jan A. Delcour
Summary: Proteins are important stabilizers for emulsions, gels, and foams, and the (supra)molecular structure of proteins may play a crucial role. In this study, ovalbumin dispersions treated with heat, trypsin, or both were evaluated for their ability to stabilize oil-in-water emulsions. The results showed that emulsions containing long fibrils of ovalbumin obtained through trypsin treatment after heating exhibited excellent stability and were suitable for structured food applications.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Konstantinos Korompokis, Jan A. Delcour, Kristin Verbeke
Summary: This study aimed to enzymatically elongate amylopectin chains to promote retrogradation and investigate its impact on glycemic responses. The results showed that there were no significant differences in postprandial glycemic responses between the enzymatically modified oatmeal porridge and the unmodified counterpart.
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)