Article
Food Science & Technology
Di An, Song Zhai, Liang Li
Summary: Enzymatic hydrolysis of soy protein isolate improves its physicochemical properties and enhances its application in stabilizing Pickering emulsion. This study investigates the effects of enzymatic hydrolysis on the fibrillation of soy protein isolate and the mechanisms behind the stabilization of Pickering emulsion by SPI hydrolysate nanofibrils. The results show that SPI hydrolysate can form long and flexible nanofibrils with improved stability in Pickering emulsion.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Hye Min Seo, Minjeong Seo, Kyounghee Shin, Sunyoung Choi, Jin Woong Kim
Summary: This study introduces a hydrophobically modified bacterial cellulose nanofibrils (BCNF)-stabilized Pickering emulsion system, which can limit the influx of metal ions through the interface. The C18 alkyl chain-grafted BCNF (C18BCNF) can readily associate to generate a resilient thin membrane at the oil-water interface regardless of the type of oil, essential for the production of stable emulsion drops. By manipulating the grafting amount of the C18 alkyl chains and controlling the C18BCNF concentration, the viscoelasticity of C18BCNF-armored Pickering emulsion can be feasibly tuned.
CARBOHYDRATE POLYMERS
(2021)
Article
Chemistry, Applied
Yilan Wu, Xingzhong Zhang, Dan Qiu, Ying Pei, Yan Li, Bin Li, Shilin Liu
Summary: This study investigated the effect of surface charge density of bacterial cellulose nanofibrils on the rheological characteristics of O/W Pickering emulsions. It was found that higher charge density resulted in increased viscosity and elasticity of the emulsions. pH and ionic strength also influenced the rheological properties, with lower pH leading to higher viscosity and higher pH resulting in lower viscosity.
FOOD HYDROCOLLOIDS
(2021)
Review
Food Science & Technology
Xingzhong Zhang, Dan Wang, Shilin Liu, Jie Tang
Summary: This review provides a comprehensive overview of the recent advances in Pickering emulsion stabilized by bacterial cellulose nanofibrils (BCNFs) particles. BCNFs have excellent emulsifying performance and functionality, making them suitable for various potential food applications such as nutrient encapsulation and delivery, edible coatings and films, and fat substitutes. However, the development and food-related applications of BCNF-based Pickering emulsions still face safety issues and future challenges.
Article
Polymer Science
Supaporn Saechio, Ploypailin Akanitkul, Parunya Thiyajai, Surangna Jain, Nattapol Tangsuphoom, Manop Suphantharika, Thunnalin Winuprasith
Summary: In this study, a Pickering O/W emulsion stabilized by nanofibrillated cellulose (NFC) was prepared to enhance the stability of astaxanthin (AX) and inhibit its degradation during digestion. The results showed that increasing NFC concentrations improved emulsion stability and reduced fat digestibility and AX bioaccessibility. This suggests that high concentrations of NFC are beneficial for delivering functional foods with satiety effects.
Article
Nanoscience & Nanotechnology
Wei Liu, Qingyi Lin, Siyu Chen, Hongbin Yang, Kun Liu, Bo Pang, Ting Xu, Chuanling Si
Summary: Phase change materials (PCMs) have the ability to store and release large amounts of energy during melting and crystallization processes, making them highly promising for temperature regulation and thermal energy storage applications. In this study, PCM microcapsules with melamine-formaldehyde resin (MF) shells were prepared using in situ polymerization of Pickering emulsions stabilized by cellulose nanofibrils (CNFs) for addressing PCM leakage and enhancing thermal conduction. Paraffin wax (PW) was utilized as the PCM material. The resulting microcapsules exhibited high latent heat of crystallization and fusion, with the microcapsules with a core-shell ratio of 2 (Micro-2.0) showing the highest values. The encapsulation efficiency of Micro-2.0 was determined to be approximately 79.84%.
ADVANCED COMPOSITES AND HYBRID MATERIALS
(2023)
Article
Chemistry, Applied
Qi Li, Yuehan Wu, Mohd Shabbir, Ying Pei, Hongshan Liang, Jing Li, Yijie Chen, Yan Li, Bin Li, Xiaogang Luo, Shilin Liu
Summary: O/W Pickering emulsions containing oil phase with different volume fractions were prepared using bacterial cellulose nanofibrils (BCNFs) alone. The emulsions exhibited excellent physical stability and low coalescence rate, with droplet size varying from 32 to 91 μm. Increasing particle contents decreased droplet size and enhanced emulsion stability.
Article
Food Science & Technology
Xingzhong Zhang, Yan Li, Jing Li, Hongshan Liang, Yijie Chen, Bin Li, Xiaogang Luo, Ying Pei, Shilin Liu
Summary: Stable O/W Pickering emulsions were prepared using heat-induced soy protein isolate (HSPI) and bacterial cellulose nanofibrils (BCNFs), and spray-dried to obtain edible oil powders. The emulsions showed homogeneous droplet sizes and narrow distributions, while the presence of BCNFs partially inhibited lipid hydrolysis. Tuning BCNFs content and oil-to-water ratios improved the properties of the oil powders, with optimized anti-digestibility achieved with 0.1 wt% BCNFs.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Rana Afkhami, Mohammad Javad Varidi, Mehdi Varidi, Farzin Hadizadeh
Summary: This study aimed to investigate the influence of beta-sheet content and fibril length on soy protein isolate emulsions. The results showed that samples with higher beta-sheet content and longer fibril length exhibited higher surface hydrophobicity and faster adsorption at the oil/water interface. These emulsions also had smaller droplet size, more homogeneous distribution, and higher viscosity. In terms of environmental stresses, the emulsion prepared with the highest beta-sheet content and longest fibril length demonstrated better stability compared to other emulsions. Overall, higher beta-sheet content and longer fibril length contributed to the stability of the emulsion through increased initial adsorption, formation of a thicker membrane coating, viscosity improvement, and enhanced surface hydrophobicity.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Physical
Veronika Mikulcova, Lucie Urbankova, Vera Kasparkova, Romain Bordes
Summary: Competitive adsorption of cellulose nanofibers at oil-water interface in Pickering emulsion is studied, and the effects of different types of nanocelluloses, particle concentrations, and oil content on the stability and droplet size of emulsions are investigated. Both cellulose nanocrystals (CNC) and cellulose nanofibrils (CNF) can stabilize emulsion droplets, with CNC producing smaller droplets and higher stability. The presence of CNF in the mixture reduces the ability of CNC particles to adsorb at the oil-water interface. The stability of emulsions is mainly influenced by oil content and total particle concentration.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2023)
Article
Food Science & Technology
Chunlan Zhang, Mengyao Du, Bin Li
Summary: In this study, lactoferrin was used to modify the interface layer of soy protein isolate (SPI) emulsion, resulting in improved physicochemical stability. The lactoferrin layer did not hinder oil digestion and carotenoid bioaccessibility, but it enhanced the stability of the emulsion. This work is valuable for the design of emulsion formulations in the food, pharmaceutical, and personal care industries.
FOOD SCIENCE & NUTRITION
(2023)
Article
Chemistry, Applied
Zhe Liu, Dehui Lin, Rui Shen, Xingbin Yang
Summary: This study introduced bacterial cellulose nanofibers/soy protein isolate composite colloidal particles as effective stabilizers for high internal phase emulsions, showing improved stability and physicochemical properties compared to pure SPI. The composite colloidal particles, formed mainly through hydrogen bonds, exhibited enhanced emulsifying capacity and potential applications in the food industry, especially when stabilized by a higher BCNs/SPI ratio.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Multidisciplinary
Shasha Guo, Long Bai, Jun Li, Ran Bi, Siqi Huan, Orlando J. Rojas
Summary: Nonadsorbing cellulose nanofibrils (CNF) can stabilize dilute oil-in-water Pickering emulsions and control their properties, making them particularly useful in the production of all-cellulose foodstuffs, cosmetics, and pharmaceutical formulations.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING
(2022)
Article
Biochemistry & Molecular Biology
Fengrui Zhang, Rui Shen, Jia Xue, Xingbin Yang, Dehui Lin
Summary: This study investigated the influence of soy protein isolated at different pH values on the self-assembly behaviors of bacterial cellulose nanofibers/soy protein isolate colloidal particles. The results showed that the formation of the colloidal particles was mainly driven by electrostatic interaction at pH values of 1-5, while weak molecular interactions including hydrogen bonding and steric-hindrance effect played a role at pH values of 5-9. Changes in protein conformation and hydrophobic exposure were observed with different pH values, leading to variations in properties of the colloidal particles. The structures of the colloidal particles significantly affected the stability of Pickering emulsion gels. This research provides a theoretical basis for designing food-grade Pickering emulsion gels stabilized by the complex colloidal particles.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Agata Sommer, Hanna Staroszczyk
Summary: This study compared the properties of disintegrated bacterial cellulose before and after freeze-drying, as well as its nanocrystals obtained using H2SO4 under different time and concentration conditions. The results showed that nanocrystals obtained with 30% acid had a similar structure to the parent cellulose, while nanocrystals obtained with 65% acid showed allomorphic transformation and cellulose sulfates formation. Nanocrystals obtained with 30% acid, as well as native bacterial cellulose, ensured the high stability of O/W emulsion containing up to 20% olive oil due to their strong surface charge density from negatively charged sulfate groups.
FOOD HYDROCOLLOIDS
(2023)
Article
Biochemistry & Molecular Biology
Yuehan Wu, Qi Li, Xingzhong Zhang, Yan Li, Bin Li, Shilin Liu
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2019)
Article
Engineering, Chemical
Quan Ma, Xingzhong Zhang, Qianwen Shi, Yan Li, Bin Li, Shilin Liu
ADVANCES IN POLYMER TECHNOLOGY
(2019)
Article
Chemistry, Applied
Xingzhong Zhang, Juan Zhou, Jinghua Chen, Bin Li, Yan Li, Shilin Liu
FOOD HYDROCOLLOIDS
(2020)
Article
Chemistry, Applied
Xingzhong Zhang, Yingli Liu, Yixiang Wang, Xiaogang Luo, Yan Li, Bin Li, Jing Wang, Shilin Liu
FOOD HYDROCOLLOIDS
(2019)
Article
Chemistry, Applied
Kanghui He, Xingzhong Zhang, Yan Li, Bin Li, Shilin Liu
FOOD HYDROCOLLOIDS
(2020)
Article
Chemistry, Applied
Hafiz Muhammad Ahsan, Xingzhong Zhang, Yingli Liu, Yixiang Wang, Yan Li, Bin Li, Jing Wang, Shilin Liu
FOOD HYDROCOLLOIDS
(2020)
Article
Food Science & Technology
Yunxiao Xie, Yujie Lei, Jianhua Rong, Xingzhong Zhang, Jing Li, Yijie Chen, Hongshan Liang, Yan Li, Bin Li, Zhicai Fang, Xiaogang Luo, Ying Pei, Chunyan Zhong, Shilin Liu
Summary: This study evaluated the potential of oil-in-water Pickering emulsions stabilized with dietary fibers as fat substitutes in low-calorie baked foods. The findings showed that the biscuits had better appearance and texture with a 35% fat replacement rate. This research expands the potential application of Pickering emulsions stabilized with dietary fibers in the development of low-fat baked foods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Xingzhong Zhang, Yujie Lei, Xiaogang Luo, Yixiang Wang, Yan Li, Bin Li, Shilin Liu
Summary: The addition of TOBC can reduce the surface hydrophobicity of SPI at pH 2-9 by partially hindering SPI unfolding, leading to decreased formation of unordered structure. Around the isoelectric point (pH 4.5), the presence of TOBC improves the interfacial adsorption property of SPI with increased balanced interfacial surface pressure (pi) and diffusion rate constant (K-diff) values, while the viscoelastic modulus shows no significant difference. Emulsions stabilized with SPI/TOBC complexes at pH 4-5 exhibit uniform droplets distributions and smaller sizes (<20 μm), providing practical applications in the food industry.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Yilan Wu, Xingzhong Zhang, Dan Qiu, Ying Pei, Yan Li, Bin Li, Shilin Liu
Summary: This study investigated the effect of surface charge density of bacterial cellulose nanofibrils on the rheological characteristics of O/W Pickering emulsions. It was found that higher charge density resulted in increased viscosity and elasticity of the emulsions. pH and ionic strength also influenced the rheological properties, with lower pH leading to higher viscosity and higher pH resulting in lower viscosity.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Xingzhong Zhang, Yan Li, Jing Li, Hongshan Liang, Yijie Chen, Bin Li, Xiaogang Luo, Ying Pei, Shilin Liu
Summary: Stable O/W Pickering emulsions were prepared using heat-induced soy protein isolate (HSPI) and bacterial cellulose nanofibrils (BCNFs), and spray-dried to obtain edible oil powders. The emulsions showed homogeneous droplet sizes and narrow distributions, while the presence of BCNFs partially inhibited lipid hydrolysis. Tuning BCNFs content and oil-to-water ratios improved the properties of the oil powders, with optimized anti-digestibility achieved with 0.1 wt% BCNFs.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yujie Lei, Xingzhong Zhang, Jing Li, Yijie Chen, Hongshan Liang, Yan Li, Bin Li, Xiaogang Luo, Ying Pei, Shilin Liu
Summary: In this study, medium internal phase O/W Pickering emulsions stabilized with bamboo shoots nanocellulose (BSNC) were successfully fabricated. The effects of BSNC content, oil-water ratio, and emulsification process on the structure, stability, and rheology of the emulsions were explored. The results showed that the physicochemical properties of the emulsions could be significantly improved through shearing.
Article
Chemistry, Applied
Xingzhong Zhang, Xiaogang Luo, Yixiang Wang, Yan Li, Bin Li, Shilin Liu
FOOD HYDROCOLLOIDS
(2020)
Article
Chemistry, Applied
Bing Xie, Xingzhong Zhang, Xiaogang Luo, Yixiang Wang, Yan Li, Bin Li, Shilin Liu
Article
Nanoscience & Nanotechnology
Xingzhong Zhang, Yixiang Wang, Xiaogang Luo, Ang Lu, Yan Li, Bin Li, Shilin Liu
ACS APPLIED BIO MATERIALS
(2019)
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)
