Article
Chemistry, Applied
Yuying Hu, Yunbing Tan, David Julin McClements, Lufeng Wang
Summary: This study investigated the effects of adding dextrin to whey protein-stabilized Pickering emulsion on its physicochemical properties and in vitro digestive behavior. The results showed that the emulsion was stable at low dextrin concentrations but exhibited droplet flocculation at higher concentrations. The addition of dextrin increased the viscosity of the emulsion and affected the digestive process and bioaccessibility of nutrients.
Article
Biochemistry & Molecular Biology
Yang Wei, Chao Wang, Xin Liu, Wenyan Liao, Liang Zhang, Shuai Chen, Jinfang Liu, Like Mao, Fang Yuan, Yanxiang Gao
Summary: Microfluidization and thermal treatment were used to modulate the physicochemical stability, molecular interaction, and microstructure of zein-PGA-TS complex nanoparticles for delivery of curcumin. The combined treatment resulted in nanoparticles with reduced size, improved protection of curcumin, and sustained release characteristics, showing excellent gastric stability and controlled digestion behavior for potential food applications.
Article
Chemistry, Applied
Yang Ni, Qianhui Gu, Jinwei Li, Liuping Fan
Summary: The study found that nanocellulose-stabilized emulsions form a gel structure in the gastric environment, leading to oil droplet aggregation but not coalescence, which reduces lipid digestion. The length of cellulose nanoparticles affects the strength of this emulsion structure.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Wei Xu, Haomin Sun, Yongxian Jia, Yin Jia, Yuli Ning, Ying Wang, Lanxi Jiang, Denglin Luo, Bakht Ramin Shah
Summary: The study investigated the effect of konjac glucomannan (KGM) on the stability and digestion characteristics of xanthan gum/lysozyme nanoparticles (XG/Ly NPs) stabilized Pickering emulsions. Results showed that KGM's high viscosity promoted particle adsorption at the interface, reducing particle size and increasing emulsion stability. As KGM concentration increased, the emulsion's G' and G'' increased, approaching a solid-like state. The KGM network structure formed a polysaccharide layer and fibrous network structure around droplets. Emulsions with KGM exhibited a spider web epidermal network pattern. An illumination test for 4 hours revealed that samples with 0.2% KGM concentration increased beta-carotene retention by 18.74%. KGM hindered bile salt and lipase adsorption, decreasing fatty acid release rate and bioaccessibility.
CARBOHYDRATE POLYMERS
(2023)
Article
Food Science & Technology
Xue-Mei Tang, Pan-Dao Liu, Zhi-Jian Chen, Xin-Yong Li, Rui Huang, Guo-Dao Liu, Rong-Shu Dong, Jian Chen
Summary: This study successfully encapsulated beta-carotene in a Pickering emulsion stabilized using Desmodium intortum protein isolate (DIPI). Compared to the control Tween 20 emulsion, DIPI Pickering emulsion showed improved stability and storage stability of beta-carotene, as well as lower bioaccessibility rate in in vitro digestion experiments. Additionally, DIPI and beta-carotene micelles exerted no cytotoxic effects on the tested cells. These results indicate that DIPIPE can serve as a good food-grade carrier to expand the application of protein-based Pickering emulsion system in the development of functional foods.
Article
Chemistry, Applied
Deyi Zhou, Yuelin Xin, Baoguang Wu, Xiaofen Jiang, Xinling Wu, Pengfei Hou, Jiangtao Qi, Jinsong Zhang
Summary: This research modified zein with curcumin to form covalent and non-covalent complexes, and further covered them with polysaccharides to obtain ternary nanoparticles for Pickering emulsions. The addition of curcumin significantly inhibited the degradation and oxidation of the encapsulated β-carotene, while gum karaya delayed the release of fatty acids and improved the bioavailability of β-carotene. Comparing the performance of the complex particles, weakly charged polysaccharides and covalent binding were found to be superior. This study provides innovative perspectives on utilizing Pickering emulsions for protection and bioavailability of lipophilic nutraceuticals.
Article
Polymer Science
Ichlasia Ainul Fitri, Wiphada Mitbumrung, Ploypailin Akanitkul, Numphung Rungraung, Varongsiri Kemsawasd, Surangna Jain, Thunnalin Winuprasith
Summary: This study investigated the influence of nanocellulose type and concentrations on the properties and bioaccessibility of emulsions. The results showed that stable beta-carotene loaded emulsions were formed when NCC was used as a stabilizer at a concentration of 0.2% w/w. In contrast, increasing concentrations of NFC emulsions resulted in reduced release of fatty acids and lower bioavailability of beta-carotene.
Article
Chemistry, Applied
Xia Li, Yishan Kuang, Yifei Jiang, Hui Dong, Wenjia Han, Qijun Ding, Jiang Lou, Yueying Wang, Tingting Cao, Jun Li, Wenjuan Jiao
Summary: The effect of three different nanocelluloses (varying in crystalline structure and morphology) on lipid digestion in vitro was investigated. It was found that both the crystalline structure and morphology of nanocellulose influenced the degree of lipid digestion, with morphology having a greater effect. The release of free fatty acids in the small intestine was ranked in the order of CNCs-I, CNCs-II, and CNFs. These findings suggest that using nanocellulose as a food-grade particle stabilizer can modulate the digestion of Pickering emulsified lipids, which is beneficial for the development of functional foods.
CARBOHYDRATE POLYMERS
(2022)
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
Chemistry, Applied
Hualu Zhou, Taotao Dai, Jinning Liu, Yubing Tan, Long Bai, Orlando J. Rojas, David Julian McClements
Summary: The study found that nanochitin can retard lipid digestion while suppressing carotenoid bioaccessibility, posing potential impacts that food formulators must carefully consider.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Wenyang Tao, Xingqian Ye, Yanping Cao
Summary: The study found that all-trans-beta-carotene undergoes degradation during oral, gastro, and intestinal digestion, with the most significant degradation occurring during intestinal digestion. Isomerization was observed during oral digestion, and different degradation products with various functional groups were identified.
FOOD SCIENCE AND HUMAN WELLNESS
(2021)
Article
Agriculture, Multidisciplinary
Yang Wei, Dan Zhou, Alan Mackie, Shufang Yang, Lei Dai, Liang Zhang, Like Mao, Yanxiang Gao
Summary: This study introduced a novel approach to stabilize food Pickering emulsions using three different types of emulsifiers for delivering lipophilic nutraceuticals. The addition sequence and mass ratio of multiple stabilizers controlled the physicochemical stability and lipid digestion of Pickering emulsions. Encapsulation into Pickering emulsions significantly increased the retention rate of beta-carotene under UV radiation.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Article
Food Science & Technology
Yuecheng Meng, Linyue Hang, Sheng Fang, Yanhua Li, Xuejiao Xu, Fan Zhang, Jie Chen
Summary: The study fabricated a beta-carotene emulsion system using high-acyl gellan gum as an emulsifier and investigated its stability and bioavailability. The results showed that HA can be used to prepare beta-carotene emulsion and improve its bioaccessibility.
Article
Chemistry, Applied
Yaning Shi, Fan Ye, Yingjie Zhu, Ming Miao
Summary: The study found that emulsions containing OSA-SMDG could enhance the storage stability and antioxidant activity of beta-carotene, as well as improve its bioaccessibility. OSA-SMDG could be used as a delivery system for bioactive compounds.
Article
Biochemistry & Molecular Biology
Xiaoyan Song, Yuge Zhai, Xin Di, Quanzhi Zhao
Summary: This study investigated the lipid digestion of starch-based Pickering emulsions stabilized by starch particles with different oil phases. The results showed that coconut oil had the highest rate of lipid digestion, while increasing starch concentration had positive effects on lipid digestion and increasing oil fraction had negative impacts. Starch-based Pickering emulsion exhibited super stability against oral and gastric digestion, making it a superior delivery system for lipophilic active substances.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
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)
Review
Food Science & Technology
Yang Wei, Jia Xu, Siwei Miao, Kang Wei, Lanlan Peng, Yuanfeng Wang, Xinlin Wei
Summary: This review focuses on the potential influence and main regulating mechanisms of different tea active ingredients on sleep. It highlights the roles of L-theanine, caffeine, tea polyphenols, tea pigments, tea polysaccharides, and gamma-aminobutyric acid in regulating the sleep-wake cycle and circadian rhythm.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
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
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)
Review
Food Science & Technology
Siwei Miao, Yang Wei, Yi Pan, Yuanfeng Wang, Xinlin Wei
Summary: Due to its health benefits and cultural charm, tea drinking is increasingly popular. The safety of tea is crucial for the tea industry and consumers' health. Pesticides are used in tea gardens to ensure high quality and yield, but water-soluble pesticides pose a greater risk. This review summarizes the methods of detecting pesticide residues, examines their migration patterns and factors, analyzes the toxicity and safety, and proposes eco-friendly strategies for reducing risks and ensuring safety.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2023)
Article
Food Science & Technology
Kang Wei, Qihui Yang, Yang Wei, Yuanfeng Wang, Naifeng Xu, Xinlin Wei
Summary: Fenvalerate is widely used in agriculture, especially in tea, resulting in the accumulation of fenvalerate residues in tea and the environment, posing a serious threat to human health. Therefore, it is vital to establish a fast, reliable, accurate and on-site method for detecting fenvalerate residues to ensure human health and ecological environment.
Article
Food Science & Technology
Jia Xu, Yi Huang, Yang Wei, Xinchu Weng, Xinlin Wei
Summary: The interaction mechanism between whey proteins and theaflavin (TF1) in black tea was analyzed. TF1 showed static quenching mechanism with bovine serum albumin (BSA), beta-lactoglobulin (beta-Lg), and alpha-lactoalbumin (alpha-La), as revealed by fluorescence and ultraviolet-visible absorption spectroscopy. TF1 also altered the secondary structure of these proteins, as observed in circular dichroism experiments. Molecular docking simulations indicated that hydrogen bonding and hydrophobic interaction played dominant roles in the interaction between TF1 and BSA/beta-Lg/alpha-La, with binding energies of -10.1 kcal mol(-1), -8.4 kcal mol(-1), and -10.4 kcal mol(-1), respectively.
Review
Food Science & Technology
Yang Wei, Yuxuan Pang, Peihua Ma, Siwei Miao, Jia Xu, Kang Wei, Yuanfeng Wang, Xinlin Wei
Summary: Tea contains various bioactive components, providing unique flavors and health benefits. However, the traditional tea process often faces safety risks. High-quality tea extracts are obtained through efficient extraction technologies. These extracts include different types based on fragrance, amino acids, caffeine, catechins, theaflavins, tea polysaccharides, and taste. Real-time monitoring using rapid detection, green control, and intelligent processing ensures the stability and safety of these extracts. These emerging technologies promote the functionalization and specialization of high-quality tea extracts and the sustainable development of the tea industry.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Lizeng Cheng, Yang Wei, Lanlan Peng, Kang Wei, Zhonghua Liu, Xinlin Wei
Summary: In terms of health benefits, dark tea is one of the best beverages in the world. Theabrownins, known as the soft gold in dark tea, are the major ingredient contributing to these benefits. They are macromolecular pigments derived from the oxidative polymerization of tea polyphenols and have various health-promoting effects, such as modulating lipid metabolism, reducing body weight gain, attenuating diabetes, mitigating NAFLD, scavenging ROS, and preventing tumors. The substantial generation of theabrownins in microbial fermentation makes dark tea more effective in lowering lipid levels compared to other types of tea.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Kang Wei, Yang Wei, Peng Zhou, Jiangxiong Zhu, Lanlan Peng, Lizeng Cheng, Yuanfeng Wang, Xinlin Wei
Summary: The research successfully isolated and prepared two antioxidant selenium-containing peptides from Se-enriched tea protein hydrolysates. These peptides, Se-TAPepI-1 and Se-TAPepI-2, showed the potential to improve cell peroxidation damage and inflammation by regulating NRF2/ARE pathway expression. Se-TAPepI-1 showed better regulation due to its higher selenium content, specific amino acid composition and sequence, higher surface roughness, and looser arrangement in its apparent morphology.
Article
Computer Science, Artificial Intelligence
Long Chen, Jiangtao Wang, Bin Guo, Liming Chen
Summary: This paper provides a review of human-in-the-loop machine learning, discussing the challenges that can be addressed by human intervention and examining the latest research and findings. A case study in population health is presented, and gaps in current research are analyzed while future research directions are suggested.
CCF TRANSACTIONS ON PERVASIVE COMPUTING AND INTERACTION
(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)
