Article
Chemistry, Applied
Duanquan Lin, Alan L. Kelly, Song Miao
Summary: This study investigated external/internal O/W/O emulsion-gelation methods for preparation of alginate-based emulsion micro-gel particles. The external gelation could produce emulsion micro-gels with small size (<100 mu m), while emulsion micro-gels prepared by the internal gelation had bigger size and a more narrow size distribution. The presence of emulsion micro-gel particles prepared by the external gelation improved the Young's modulus of gel beads and delayed their structural collapse during intestinal digestion.
FOOD HYDROCOLLOIDS
(2021)
Editorial Material
Chemistry, Applied
Jingxiang Shu, David Julian McClements, Shunjing Luo, Jiangping Ye, Chengmei Liu
Summary: This study compared the properties of alginate-based emulsion gels formed by internal and external gelation methods. Results showed that emulsion gels formed by internal gelation had smaller droplets, higher hardness, water holding capacity, and freeze-thaw stability. Additionally, internal gelation resulted in slightly higher lycopene bioaccessibility (36.1% compared to 33.4% with external gelation). These findings are important for optimizing the design and fabrication of emulsion gels as delivery systems for nutraceuticals in the food industry.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Lijia Li, Meng Zhang, Xumei Feng, Haodong Yang, Meili Shao, Yuyang Huang, Yang Li, Fei Teng
Summary: This study investigated the effects of gelation on the stability and functionality of soybean lipophilic protein-stabilized W/O/W emulsions. The results showed that gelation effectively reduced the interfacial tension of emulsions, improved encapsulation efficiency and interfacial protein adsorption rate, and enhanced the digestion performance of emulsions.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Peiyuan Li, Chuo Guo, Xiaofei Li, Kai Yuan, Xudong Yang, Yurong Guo, Xi Yang
Summary: The study found that oil droplets were always located in the casein-dominant regions regardless of the polymer types used for preparing emulsions. As Alg concentration increased, the gelation time of composite emulsion gels shortened, and the incorporation of oil droplets also affected the phase separation rate and extent between Alg and caseins.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Caihua Liu, Yachao Tian, Zihan Ma, Linyi Zhou
Summary: A Pickering emulsion was prepared using β-cyclodextrin (β-CD) and a cinnamaldehyde (CA)/β-CD composite as emulsifiers, and various oil phases. The emulsions exhibited good storage stability and gel properties. The emulsion stabilized by the CA/β-CD composite had high stability and desirable palatability. In addition, it showed lower malondialdehyde (MDA) content and higher free fatty acid (FFA) release rates compared to the emulsion stabilized by β-CD alone. This study provides ideas for the development of food-grade Pickering emulsions with antioxidant capacity.
Article
Chemistry, Applied
Xiaotong Bu, Minghang Guan, Lei Dai, Na Ji, Yang Qin, Xingfeng Xu, Liu Xiong, Rui Shi, Qingjie Sun
Summary: In this study, large-scale emulsion gel beads were fabricated using an inverse emulsion gelation technique, with dual loading of proanthocyanidin and curcumin achieved by simple starch retrogradation. Increasing the starch concentration resulted in higher hardness and lower swelling ratio of the gel beads under different treatment conditions. Furthermore, the starch-based emulsion gel beads showed a lower release ratio of proanthocyanidins and curcumin in simulated gastric fluid, indicating their tolerance to the gastric environment. However, when the starch gel network was disrupted in simulated intestinal fluid, a large amount of proanthocyanidins and curcumin were released from the beads. Therefore, starch-based emulsion gel beads are ideal carriers for loading hydrophilic and hydrophobic active ingredients.
FOOD HYDROCOLLOIDS
(2023)
Article
Agriculture, Multidisciplinary
Junhua Li, Chenying Wang, Cuihua Chang, Han Jiao, Yujie Su, Luping Gu, Yanjun Yang, Haitao Yu
Summary: Adding sodium tripolyphosphate (St) can improve the physical stability of emulsions and gels, as well as enhance the oxidation stability. This study suggests that St is a useful additive for improving the functionality of egg-protein stabilized emulsions and gels.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Chemistry, Applied
Haifang Liu, Riting Huang, Xinyu Zhao, Shujuan Yang, Furui He, Wenqi Qin, Junhao Huang, Gaobo Yu, Yuhong Feng, Jiacheng Li, Chenghong Liao
Summary: The emulsion gels transformed from Pickering emulsions have potential for oral drug delivery. A novel alginate-based fluorescent colloidal particle was synthesized, which stabilized the Pickering emulsion in the presence of Ca2+. In situ characterization revealed the microstructure of the interfacial film and the phase conversion of the Pickering emulsion during simulated gastrointestinal digestion.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Qianwen Yang, Qianwang Zheng, Manhong Jin, Ya Chen, Liqiong Guo, Junfang Lin, Yuan Zou
Summary: In this study, stable gel-like emulsions were prepared using gamma-zein particles, and the effects of homogenization pressure on the structure and rheological properties of the emulsions were investigated. The results showed that increasing the homogenization pressure resulted in stronger gel-like structures and changed the rheological properties of the emulsions. Additionally, emulsions prepared with microfluidization exhibited different rheological behaviors.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Muhammad Aslam Khan, Lingyun Chen, Li Liang
Summary: Hollow zein composite particles prepared with chitosan coating show improved encapsulation and protection of resveratrol, with high encapsulation efficiency and loading capacity. The composite particles demonstrate enhanced storage and digestion stability, as well as sustained in vitro release of resveratrol, making them a promising delivery system for functional foods development.
FOOD HYDROCOLLOIDS
(2021)
Article
Energy & Fuels
Sayed Javad Hashemi, Faramarz Hormozi, Rasoul Mokhtari
Summary: This study proposes an optimal method for precise placement of sodium silicate gelants in a formation by controlling the gelation time. The method aims to enhance the effectiveness of these blocking agents in water shut-off, profile modification, and carbon storage projects.
Article
Polymer Science
Man Zhang, Bin Liang, Hongjun He, Changjian Ji, Tingting Cui, Chanchan Sun
Summary: Appropriate pretreatment of proteins and addition of xanthan gum can enhance the stability of O/W emulsions, improving physical and oxidative stability. The impact of oxidative stability in O/W emulsions with XG depends on the interface structure of the protein-XG complex.
Article
Chemistry, Applied
Wu Li, Yue Wu, Gregory J. O. Martin, Muthupandian Ashokkumar
Summary: In this study, emulsions stabilized by bovine casein micelles were successfully transformed between liquid and gel-like textures through rotorstator mixing and high-intensity low-frequency ultrasound (HILF-US). The close packing of droplets at the submicron level, unique to HILF-US, was found to be crucial for emulsion gel formation. The change in emulsion texture did not affect protein digestibility, but the TIEG emulsions showed smaller and more stable droplets during digestion.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Xin Shu, Jinfang Liu, Like Mao, Fang Yuan, Yanxiang Gao
Summary: The present study investigated the effect of lipid composition on the properties and lutein delivery performances of filled hydrogels (FH) through incorporating Rhamnolipid-stabilized nanoemulsion (NE)/nanostructured lipid carrier (NLC)/solid lipid nanoparticle (SLN) into kappa-carrageenan/konjac glucomannan (KC-KGM) composite hydrogel. The results showed that the viscosity and crystallinity of emulsified lipids increased with the increasing solid lipid content, leading to improved viscoelasticity and stability of FH. The inclusion of EGCG in NE/NLC/SLN-FH prolonged the half-life of lutein and enhanced its bioaccessibility. Overall, this study expands the application of rhamnolipid-stabilized lipids in hybrid gel systems for property improvement and efficient delivery of lipophilic compounds.
FOOD HYDROCOLLOIDS
(2024)
Article
Polymer Science
Xu Wang, Huaping Xie, Chenshan Shi, Piotr Dziugan, Hongfei Zhao, Bolin Zhang
Summary: In this study, emulsion gel beads loaded with quercetin were prepared using whey protein isolate (WPI) and pectin through an emulsification/gelation process. The properties of the gel beads were improved by increasing the content of pectin. Crosslinking between WPI emulsion and pectin was confirmed, and the beads had spherical or ellipses shape with smooth surfaces and a tight gel network of internal structures. The release of quercetin was gradually decreased with increasing pectin content.
Article
Food Science & Technology
Jipeng Wang, Songying Jiang, Song Miao, Longtao Zhang, Kaibo Deng, Baodong Zheng
Summary: The aim of this study was to investigate the effects of different drying methods on the flavor substances of Flammulina velutipes. Scanning electron microscopy, high performance liquid chromatography, amino acid analysis, and electronic tongue analysis were used to evaluate the quality characteristics and release pattern of umami components. The results showed that hot air drying at 50 degrees Celsius was the optimal method to preserve the flavor substances and quality characteristics in Flammulina velutipes.
Article
Food Science & Technology
Na Liu, Likang Qin, Laili Hu, Song Miao
Summary: This study investigated the formation mechanism of ethyl acetate and organic acids in acid rice soup (rice-acid soup) inoculated with Kluyveromyces marxianus L1-1 through complementary analysis of transcriptome and proteome. The results showed that the concentration of K. marxianus L1-1 varied significantly during the fermentation process, with the first and third days being the key turning points. Additionally, the concentrations of ethyl acetate, ethanol, acetic acid, and L-lactic acid increased from day 1 to day 3. The analysis of transcriptome and proteome identified key genes and proteins involved in various metabolic pathways, promoting the formation of ethyl acetate, organic acids, alcohols, and esters.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Polymer Science
Lili Tian, Yrjo H. Roos, Laura G. Gomez-Mascaraque, Xu Lu, Song Miao
Summary: The chemical composition, macromolecular characteristics, and structure of different types of Tremella fuciform polysaccharides (TPS), including a laboratory-extracted TPS (L-TPS) and three commercial TPS, were analyzed. The effects of pH on TPS emulsion properties were investigated, and it was found that the protein content and molecular mass of L-TPS differed from commercial TPS, leading to different emulsifying activity and stability. The study also revealed that the emulsifying properties of TPS varied and were influenced by pH, indicating the potential for expanding the application of TPS as a novel food ingredient in emulsions.
Article
Food Science & Technology
Atefeh Farahmand, Bahareh Emadzadeh, Behrouz Ghorani, Song Miao, Denis Poncelet
Summary: The study aimed to produce core-shell millicapsules filled with cinnamon water-in-oil emulsion using the millifluidic-inverse gelation platform for intestinal delivery. The optimization process considered variables such as the flow rates of the two phases and alginate concentration to achieve desired encapsulation efficiency, loading capacity, size, sphericity factor, and Young modulus. The best-selected ranges for emulsion diameter and alginate viscosity were determined. The study also demonstrated the pH-dependent delivery system of the millicapsules, its mechanical stability in different phases, and the release behavior in the mouth, stomach, and small intestine using a suitable mathematical model.
Review
Food Science & Technology
Mengjie Li, Quanyou Guo, Yichen Lin, Hairong Bao, Song Miao
Summary: Active peptides, with their wide variety of sources, easy access, significant curative effect, and high safety, have become a new research direction in various fields. Microencapsulation technology effectively solves the difficulties in preservation, delivery, and slow release of exposed peptides, improving their utilization rate. This paper reviews the commonly used materials and embedding technologies for active peptides, with a focus on four new technologies. The new technologies improve the efficiency and embedding rate of microencapsulated peptides and allow for controllable particle size. The current applications of peptide microcapsules in different fields are also introduced.
Article
Chemistry, Applied
Zeliang Zhu, Yi Yuan, Jingke Guo, Xiaolin Luo, Shutao Liu, Song Miao
Summary: The study developed chitosan-coated alginate gel particles (CS/SA) and chitosan-coated alginate-shellac gel particles (CS/SA/Lac) as potential oral delivery systems for enhanced stability and activity of superoxide dismutase (SOD). The encapsulation efficiency, enzyme activity retention ratio, particle structure, SOD release behavior, and the effect of shellac were evaluated. The optimal formula for CS/SA was determined, and the addition of shellac improved SOD stability in gastric conditions. CS/SA released SOD in stimulated intestinal fluid, while CS/SA/Lac released SOD in stimulated colonic fluid. These findings suggest that CS/SA and CS/SA/Lac are excellent candidates for SOD oral administration in developing functional products.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Qi Tang, Yrjo H. Roos, Song Miao
Summary: In recent years, strategies that partially replace animal proteins with plant proteins have been introduced. This study used microbial transglutaminase (MTGase) to crosslink lentil protein isolate (LPI) and casein, resulting in enhanced gelation properties. Increasing the concentration of casein in the LPI-casein binary gels led to improved mechanical and rheological properties, water holding capacity, and microstructural properties. Partial replacement of casein with 25% LPI in the MTGase-induced system yielded gels with similar properties to casein-alone gels, demonstrating the potential of LPI as a substitute for casein in food products.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Yichen Lin, Han Du, Yrjo Roos, Song Miao
Summary: In this study, fish gelatins (FG) were combined with whey protein fibers (WPF) and native whey protein isolates (WPI) under different pH conditions to explore their cooperative effect in stabilizing oil-in-water emulsion systems. The results showed that when FG cooperated with WPI and WPF, a 3D network could be formed to enhance the physical stability of the emulsions. Moreover, the combination of WPI and WPF contributed to surface activity in the binary protein system.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Yichen Lin, Han Du, Yrjo Roos, Song Miao
Summary: In this study, fish gelatins were modified with transglutaminase to prepare gelatin molecules, microgels, and mixtures. The transition of emulsions from conventional to Pickering was observed as gelatins evolved from molecules to microgels. Emulsions stabilized with modified fish gelatins displayed improved physical stability than those stabilized with unmodified fish gelatins.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Lili Tian, Yrjo H. Roos, Song Miao
Summary: Different methods were used to monitor transformations and protein-polysaccharide complexes formation resulting from the interaction of whey protein isolate (WPI) and Tremella fuciformis polysaccharide (TPS) over the pH range of 2.0-7.0. The WPI:TPS ratio and biopolymer concentration altered phase boundaries and critical pH values.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Na Liu, Xiuli Li, Yue Hu, Likang Qin, Aiming Bao, Weijun Qin, Song Miao
Summary: This study investigated the effects of Lentilactobacillus buchneri (L. buchneri) and Kazachstania bulderi (K. bulderi) on the quality characteristics and volatile flavor substances in fermented red sour soup. The results showed that fortified fermentation methods with these strains significantly reduced the concentrations of nitrite, amino acid nitrogen, and lycopene, while increasing total acid content and lactic acid bacteria count. Different volatile compounds were also identified in the soup, and their content varied with different fermentation methods.
Article
Food Science & Technology
Han Du, Yichen Lin, Catherine Stanton, Davor Daniloski, Emanuele Zannini, R. Paul Ross, Song Miao
Summary: In this study, red lentil isolate protein (RLPI) was heated at different pH values for different time periods, and its structure and emulsifying properties were analyzed. The results showed that the molecular weight of RLPI decreased over time and formed fibrillar and particulate aggregates at different pH levels. The fibrillar aggregates had higher emulsifying capabilities due to their structure and surface charge, and formed stronger interactions at pH 2.
FOOD STRUCTURE-NETHERLANDS
(2023)
Article
Food Science & Technology
Haiying Zeng, Anran Zhu, Shengling He, Mingjun Wu, Muhammad Mazhar, Anyan Wen, Na Liu, Likang Qin, Song Miao
Summary: Coix seed oil produced by Monascus purpureus fermentation and supercritical CO2 extraction has good physicochemical quality and abundant active components. It has antioxidant properties and can inhibit lipid oxidation, and is a very safe edible oil.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Food Science & Technology
Lu Peng, Jinbo Ren, Fang Chen, Xiaosong Hu, Song Miao, Lingjun Ma, Junfu Ji
Summary: High hydrostatic pressure treatment can modify the structure of micellar casein and induce aggregation behavior via Ca2+ cross-linking, which is also influenced by gastric acid and pepsin.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Jingyi Yang, Jiangliu Song, Song Miao, Yanxiang Gao, Like Mao
Summary: This study developed novel gel beads with bigel structures based on alginate hydrogel and glycerol monostearate oleogel. The beads were able to encapsulate lipophilic and hydrophilic bioactives simultaneously. The increase in oleogel content led to larger bead size, higher oil filling level, and lower mechanical strength. The swelling of beads was inhibited by the increase in oleogel content. The gel structures provided good protection for curcumin, and about 70% of the original curcumin was retained after a 40-day storage test. The study provided valuable information for the development of functional food materials.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Deepika Sharma, Gregory R. Ziegler, Federico M. Harte
Summary: Fabrication of bead-free nanofibers from pure casein is challenging due to its self-aggregation tendency. In this study, the influence of pH, ethanol content, ionic environment, and casein concentration on the solubility and solution characteristics of casein-based spinning dopes was analyzed. The addition of tetrasodium pyrophosphate (TSPP) reduced bead defects and improved the properties of the nanofibers. The viscosity of the solution depended on the casein concentration, and bead-free nanofibers were obtained at a concentration higher than the entanglement concentration (C-e).
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Smriti Shrestha, Leonie Van't Hag, Victoria Haritos, Sushil Dhital
Summary: This study investigated the pasting properties, structural formation, and molecular changes of mungbean, green lentil, and yellow pea proteins during high moisture extrusion (HME). The results showed that protein composition and conformation played important roles in the structural development and molecular changes during HME.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Shi Liu, Na Sun, Kunyu Ren, Xubin Tan, Lanxin Li, Zhe Wang, Shicheng Dai, Xiaohong Tong, Huan Wang, Lianzhou Jiang
Summary: In this study, self-assembled soy protein nanoparticles (SPN) were successfully prepared and used for encapsulation of lutein, 8-carotene, and curcumin. The encapsulated natural pigments showed improved stability, especially curcumin. This study provides a new approach for extending the use of lipophilic natural edible pigments in food products.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jianming Wang, Ziyun Liu, Kaiwen Zheng, Zhe Yuan, Chen Yang
Summary: By combining with high methoxyl pectin (HMP), the emulsifying properties of oat protein isolate (OPI) were improved. The OPI-HMP complex formed soluble complexes under specific pH conditions, exhibiting excellent emulsifying activity and stability, making it suitable as a delivery system for lipid soluble bioactive compounds in food and biomedical applications.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zihao Yin, Junzhe Zou, Mengwei Wang, Ruonan Huang, Yuemiao Qian, Mingyong Zeng, Fangwei Li
Summary: Phycocyanin, a protein prone to degradation under acidic conditions and unstable at high temperatures, has limited application in food. This study successfully combined phycocyanin with whey protein isolate using protein coprecipitation and chitosan coating to form composite particles, which maintained the color and colloidal stability of phycocyanin. The composite particles showed minimal color changes and retained high pigment retention rates after heating. Furthermore, the composite particles exhibited excellent antioxidant capacity. This breakthrough expands the application of phycocyanin in acidic beverages and other food forms.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yuting Su, Qian Zhou, Hui Xu, Manting Huang, Siqian Li, Jiayi He, Ka-Wing Cheng, Mingfu Wang
Summary: By developing the CM-Cur/QT complex, the solubility and stability of quercetin were improved, leading to enhanced bioavailability. The complex showed increased bio-accessibility and antioxidant efficacy during in vitro digestion, and facilitated the internalization of quercetin in macrophages, exerting a potential synergistic anti-inflammatory effect.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Sheliang Zhao, David Julian Mcclements, Xuebo Liu, Fuguo Liu
Summary: The low oral bioavailability of some bioactive ingredients is a challenge in the supplement and functional food areas. This study designs natural carriers that can simultaneously deliver both hydrophobic and hydrophilic bioactive ingredients, thereby increasing their ability to exert synergistic effects.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Md Easdani, Shabbir Ahammed, Md Nazmus Saqib, Fei Liu, Fang Zhong
Summary: Compiling hydrophobic and hydrophilic proteins to form a mechanically reliable bilayer film with improved water barrier properties and hydrophobicity is challenging. By introducing cross-linkers, the film exhibits compatible and flexible surfaces, enhanced color and transparency, and controlled water vapor permeability. The bilayer film shows potential for improving value-added functional properties.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Tian-Qi Zhou, Xue-Chen Wang, Ling-Yi Gao, Jia-Nan Yan, Hai-Tao Wu
Summary: This study investigated the synergetic gelation of curdlan gum (CG) and gellan gum (GG) at different ratios. The optimal gelation was achieved at a mass ratio of 1:1 and a total concentration of 0.6%. The gel properties were influenced by the CG/GG ratio, with the strongest gel observed at a ratio of 5:5. The improved gel properties were attributed to hydrogen bonds between CG and GG. The CG/GG binary composite gel exhibited increased water holding capacity as the CG/GG ratio decreased. Furthermore, the microstructure of the CG/GG gel was denser and more homogeneous, supporting its stronger gel rigidity and water holding capacity.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jialin Sun, Zihao Wei, Changhu Xue
Summary: In this study, porous gelatin microspheres (PGMs) with surface and internal porous structure were developed for the controlled release and rapid functional response of anthocyanins (ANCs). The loading of ACNs was achieved through electrostatic interaction, resulting in a high loading capacity. ACN@PGMs exhibited long-term controlled release, improved storage stability, and ammonia responsiveness, making them suitable for applications as antioxidant factors and food freshness indicators in the food industry.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinlai Dou, Yanling Hao, Ying Sun, Pin Yang, Linlin Liu, Yinyuan He, Yanguo Shi, Chunhua Yang, Fenglian Chen
Summary: In this study, chitosan hydrochloride/carboxymethyl starch sodium (CHC-CMS-Na) nanogels were prepared as a baking additive and showed potential in improving bread quality.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinya Wang, H. Douglas Goff, Steve W. Cui
Summary: This study thoroughly investigated the synergistic gelation between yellow mustard gum (YMG) and kappa-carrageenan using multiple techniques. The results showed that the interaction between YMG and kappa-carrageenan was mainly polymer associations, and YMG affected the gel formation process of kappa-carrageenan.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jielong Zhang, Dasong Liu, Xiumei Tao, Jun Tang, Xiaoyu Peng, Thom Huppertz, Xiaoming Liu, Peng Zhou
Summary: The effect of enzymatic dephosphorylation on the structure of casein micelles in caprine micellar casein concentrate was studied. The results showed that with increasing dephosphorylation, the molar mass decreased, the radii decreased, the hydration increased, and the internal protein inhomogeneity disappeared.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Wentao Ma, Chao Yuan, Bo Cui, Tian Gao, Li Guo, Bin Yu, Meng Zhao, Feixue Zou
Summary: This study investigated the influence of highly-branched cyclic dextrin (HBCD) on the physiochemical properties of x-carrageenan (KC) gels. The addition of HBCD significantly enhanced the storage modulus and freeze-thaw stability of KC gels. HBCD promoted the distribution of KC chains and aggregation of KC helixes, resulting in a compact network structure and reduced water loss. Furthermore, HBCD strengthened the thermal reversibility of KC gels through enhanced hydrogen-bonding interactions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Ya-Ru Wang, Qin Yang, Yi-Xuan Jiang, Han-Qing Chen
Summary: This study successfully improved the aqueous solubility, thermal stability, and antioxidant activity of RES by using ovalbumin fibrils as nanocarriers. The pH value was found to have an impact on the formation and properties of the complex, with the best interaction observed at pH 2.0.
FOOD HYDROCOLLOIDS
(2024)
