Article
Chemistry, Physical
Ivan Dominguez-Candela, Alejandro Lerma-Canto, Salvador Cayetano Cardona, Jaime Lora, Vicent Fombuena
Summary: In this study, a novel epoxidized vegetable oil from chia seed oil (CSO) has been obtained for use in the polymeric industry. The effects of key parameters on the epoxidation process were evaluated, and the best conditions were found to be at 75 degrees C and H2O2:DB (1.50:1).
Article
Chemistry, Applied
Victor M. Pizones Ruiz-Henestrosa, Lucie Ribourg, Alice Kermarrec, Marc Anton, Ana Pilosof, Michelle Viau, Anne Meynier
Summary: This study utilized high-pressure homogenization to produce emulsions containing chia oil with small oil droplets. Through in vitro digestion, the impact of different emulsifiers on lipolysis was examined, revealing that BLG emulsions performed the best in terms of lipolysis during the gastric phase.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Claudia N. Copado, Luciana M. Julio, Bernd W. K. Diehl, Vanesa Y. Ixtaina, Mabel C. Tomas
Summary: The multilayer microencapsulation process successfully protected and delivered chia oil, enhancing its stability and preventing oxidation. The microcapsules showed high efficiency and low moisture content, with uniform particle shape, suitable for instant foods.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Marianna Oteri, Giovanni Bartolomeo, Francesca Rigano, Juan Aspromonte, Emanuela Trovato, Giorgia Purcaro, Paola Dugo, Luigi Mondello, Marco Beccaria
Summary: This study comprehensively characterized the chemical components of Chia seed oil, including fatty acid methyl esters (FAMEs), triacylglycerols (TAGs), phospholipids (PLs), free fatty acids (FFAs), sterols, carotenoids, tocopherols, and polyphenols. Different analytical methods such as reversed phase liquid chromatography (RP-LC), gas chromatography (GC), and mass spectrometry (MS) were employed for the analysis of these components. The results showed that Chia seed oil contained high levels of antioxidant tocopherols and essential fatty acids, especially alpha-linolenic acid and linoleic acid. Additionally, this study provided new insights into the composition of FFAs and certain classes of carotenoids in Chia seed oil.
Article
Chemistry, Multidisciplinary
Izzreen Ishak, Norhayati Hussain, Ranil Coorey, Maaruf Abd Ghani
Summary: The quality of chia seed oil obtained by SC-CO2 extraction was compared with Soxhlet extraction and commercial cold-pressed oil, showing comparable results but lower oxidative stability. The study suggests that SC-CO2 extraction is an effective method to produce chia seed oil with excellent sources of PUFAs and tocopherols.
JOURNAL OF CO2 UTILIZATION
(2021)
Article
Food Science & Technology
Bibi Marzieh Razavizadeh, Parvaneh Tabrizi
Summary: The study found that fortified chocolates containing microcapsules with chia seed oil did not show significant differences in taste, texture, and overall acceptance compared to control chocolates. After storage for 120 days, sensory evaluations revealed lower scores but were not significant. The physicochemical properties analysis showed that the hardness of fortified chocolate was lower than the control, but not significantly.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Rudy Alvarez, Begona Gimenez, Alan Mackie, Amelia Torcello-Gomez, Alejandra Quintriqueo, Felipe Oyarzun-Ampuero, Paz Robert
Summary: This study investigated the influence of particle size on the encapsulation efficiency and release of chia oil during in vitro digestion. Nano-sized particles showed higher encapsulation efficiency and faster release rate compared to micro-sized particles, demonstrating great potential for the design of functional foods.
Review
Food Science & Technology
Yamini Tak, Manpreet Kaur, Rajendra Kumar, Chirag Gautam, Prabhjot Singh, Harjeet Kaur, Amanpreet Kaur, Surekha Bhatia, Niraj Kumar Jha, Piyush Kumar Gupta, Ryszard Amarowicz
Summary: Chia seed oil is gaining attention as a functional food due to its rich nutritional composition and potential health benefits. Despite its wide applications, studies on its toxicological safety and commercial potential are limited, calling for further research.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Agronomy
Heba S. El-Desouky, Reda M. Y. Zewail, Dalia Abdel-Fattah H. Selim, Morooj M. Baakdah, Doaa Mahmoud Johari, Abeer Elhakem, Yasser S. Mostafa, Saad Alamri, Rokayya Sami, Lamiaa A. S. El-Khayat, Khandakar R. Islam, Enas S. Azab, Mohamed Y. F. Yousry
Summary: This study aimed to explore the possibility of increasing seed yield, oil production, and metabolites of chia using amino acid, barthenosteriode, and algae extract treatments as bio-stimulants. The results showed that algae extract had a significant positive effect on the growth and yield of chia.
Article
Food Science & Technology
Paola Alejandra Gimenez, Agustin Lucini Mas, Pablo Daniel Ribotta, Marcela Lilian Martinez, Agustin Gonzalez
Summary: This study focuses on the chemical modification of proteins using cross-linking reactions with tannic acid as a strategy to enhance their performance as wall materials for the microencapsulation of oils rich in polyunsaturated fatty acids. The results demonstrate that the cross-linked microcapsules exhibit improved encapsulation efficiency, oxidative stability, and release behavior compared to the control samples. Moreover, the cross-linked microcapsules maintain a high content of polyunsaturated fatty acids and polyphenols even after prolonged storage, indicating their potential for long-term preservation.
Article
Food Science & Technology
Avilene Rodriguez Lara, Maria Dolores Mesa-Garcia, Karla Alejandra Damian Medina, Rosa Quirantes Pine, Rafael A. Casuso, Antonio Segura Carretero, Jesus Rodriguez Huertas
Summary: Chia seeds are rich sources of various macro and micronutrients associated with health benefits, making them potential functional foods. The composition of chia seeds varies depending on factors such as variety, origin, climate, and soil. Studies have shown that dark chia seeds from Mexico contain high levels of fiber, omega-3 polyunsaturated fatty acids, essential amino acids, and antioxidant phenolic compounds, suggesting their potential use in the development of functional foods and dietary supplements.
Article
Food Science & Technology
Susana Ribes, Marta Gallego, Jose M. Barat, Raill Grau, Pau Talens
Summary: The impact of adding chia seed mucilage (CSM) as an alternative thickener in chicken and vegetables puree was evaluated. CSM puree showed better oral consistency and ease of swallowing compared to modified starch (MS) puree. Protein digestibility was not compromised, while the digestion rate of starch was lower in CSM.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Biochemistry & Molecular Biology
Peng Wang, Honglu Wang, Yanli Hou, Jingyi Wang, Yue Fan, Na Zhang, Qingqi Guo
Summary: In this study, calcified waxes were prepared by combining waxes with calcium hydroxide, and their effects on oil gels were investigated. The results showed that the calcified waxes were temperature-sensitive and environmentally adaptable, and exhibited slow release of free fatty acids in the digestion model, highlighting their potential importance in the development of gel processed foods for healthy weight management.
Article
Food Science & Technology
Vanesa Y. Ixtaina, Elizabeth Hoffman, Claudia N. Copado, Bernd W. K. Diehl, Mabel C. Tomas
Summary: This study investigates the microencapsulation of chia seed oil using different antioxidants and demonstrates the effectiveness of adding ascorbyl palmitate in maintaining the oxidative stability of the microencapsulated oil during processing and storage.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
(2023)
Article
Agronomy
Daniel Cabrera-Santos, Cesar A. Ordonez-Salanueva, Salvador Sampayo-Maldonado, Jorge E. Campos, Alma Orozco-Segovia, Cesar M. Flores-Ortiz
Summary: Temperature affects chia seed imbibition, germination, and fatty acid composition, with the optimal temperature being 30 degrees Celsius for viability and germination rate, and 20 degrees Celsius for fatty acid concentrations. Isomer formation at 30 degrees Celsius is related to homeoviscous cell membrane adaptation.
Article
Chemistry, Applied
Xiuxiu Teng, Min Zhang, Benu Adhikari, Kun Liu
Summary: The objective of this study was to compare microwave dry-heating (MDH) with traditional dry-heating (TDH) in terms of glycosylation level and conjugation time for soy protein isolate (SPI) and citrus pectin (CP). SPI-CP-MDH conjugates showed similar emulsifying and nitrite-controlling properties when compared to SPI-CP-TDH conjugates. The ability of MDH to produce SPI-CP conjugates and the potential of SPI-CP-MDH conjugates as emulsifiers for controlling nitrite content in vegetable dishes were demonstrated.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Manisha Singh, Thilini Thrimawithana, Ravi Shukla, Charles Stephen Brennan, Benu Adhikari
Summary: This study investigated the potential of phenolic extracts and potassium hydroxycitrate from Hibiscus sabdariffa to inhibit adipogenesis. The phenolic extracts showed a significant reduction in lipid accumulation and downregulated the expression of key adipogenic genes, while potassium hydroxycitrate did not have these effects.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Lihui Zhang, Min Zhang, Benu Adhikari, Lujun Zhang
Summary: High salt intake is a leading cause of dietary risk for death from noncommunicable diseases. In this study, citric acid-crosslinked chitosan (CsC) was used to prepare low-sodium salt microspheres (CsC-RF-NaCl) that could absorb Cl- and produce high-saltiness. The CsC-RF-NaCl microparticles exhibited excellent thermal stability, reduced Na+ content, and lower bioaccessibility, making them suitable for surface-salted foods.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Xinye Liu, Feng Xue, Benu Adhikari
Summary: Complex coacervates of hemp protein isolate (HPI) and different polysaccharides were used as emulsifiers for producing oil-in-water emulsions. The type of polysaccharides, type of oil, and the method of applying complex coacervates as emulsifiers affected the stability of the emulsions. The emulsion of hemp oil prepared using HPI-gum Arabic complex coacervate as emulsifier had the best storage stability.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Tu Juncai, Benu Adhikari, Margaret Anne Brennan, Cheng Ping, Bai Weidong, Charles Stephen Brennan
Summary: This study aimed to investigate the interactions between sorghum starch and mushroom polysaccharides (MPs) obtained from different cultivars, and their effects on gelatinization, retrogradation, digestibility, and microstructures of starch. The results showed that MPs could reduce the degree of gelatinization, retrogradation energy, and digestibility of sorghum starch, and increase the particle size of digesta in a concentration dependent manner. Confocal laser scanning microscopic images revealed that LEP could coat sorghum starch granules through electrostatic interaction, promoting starch retrogradation. AAP and TFP were able to suppress starch crystallization in sorghum starch gels through hydrophobic interaction with starch. The interaction between sorghum starch and MPs depended on the nature of MPs and their concentration, providing fundamentals for the utilization of MPs as glycaemic controller of starch and starch-rich foods.
FOOD HYDROCOLLOIDS
(2023)
Article
Energy & Fuels
Beyene Hagos Aregawi, Hoang Chinh Nguyen, Chun-Chong Fu, Hwai Chyuan Ong, Colin J. Barrow, Chia-Hung Su, Shao-Jung Wu, Horng-Yi Juan, Fu-Ming Wang
Summary: This study developed a novel catalyst-free electrolysis process using an ionic liquid as a supporting electrolyte for biodiesel production. The ionic liquid, 1-ethyl-3-methylimidazolium chloride ([Emim]Cl), exhibited the highest electrical conductivity and best electrolytic performance for transesterification. Optimized reaction conditions resulted in a maximum biodiesel yield of 97.76%, and [Emim]Cl could be efficiently reused for multiple cycles.
INTERNATIONAL JOURNAL OF ENERGY RESEARCH
(2023)
Article
Energy & Fuels
Hoang Chinh Nguyen, Thanh Truc Pham, Nguyen Phuong Nguyen, Beyene Hagos Aregawi, Chun-Chong Fu, Colin J. Barrow, Chia-Hung Su, Shao-Jung Wu, Horng-Yi Juan
Summary: This study developed a new approach involving DBU-catalyzed one-pot reaction to produce biodiesel with enhanced reaction efficiency.
INTERNATIONAL JOURNAL OF ENERGY RESEARCH
(2023)
Article
Green & Sustainable Science & Technology
Priyanshu Jain, Shovon Mandal, Amritpreet Kaur Minhas, Munish Puri, Colin J. Barrow
Summary: Burning agricultural waste leads to local air pollution and global warming. A study aims to develop efficient nano-silica-based biocatalysts for concentrating omega-3 fatty acids in algal oil. The immobilized nano-systems created using physical adsorption approach showed the highest enzyme activity and binding efficiency.
JOURNAL OF CLEANER PRODUCTION
(2023)
Article
Engineering, Chemical
Jingwen Zhang, Bimal Chitrakar, Yuchuan Wang, Benu Adhikari, Baoguo Xu, Xianli Gao, Cunshan Zhou, Tiantian Xu, Bo Wang
Summary: High-voltage electrospray (ES) can be used for non-thermal microbial inactivation of raw bovine milk, effectively extending the shelf life and maintaining the nutritional and flavor characteristics.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Engineering, Chemical
Minghang Chu, Rana Dildar Khan, Ying Zhou, Osman Tuncay Agar, Colin J. Barrow, Frank R. Dunshea, Hafiz A. R. Suleria
Summary: In this study, ten mushroom species were analyzed for their phenolic content and antioxidant activity. The results showed that most of the mushroom varieties had high phenolic content and strong antioxidant activity, with shiitake mushrooms standing out in particular. The research also identified 22 phenolic compounds in the mushroom samples. These findings provide a scientific basis for the use of mushrooms in functional foods and other industries.
Review
Engineering, Chemical
Ziyao Liu, Thaiza S. P. de Souza, Brendan Holland, Frank Dunshea, Colin Barrow, Hafiz A. R. Suleria
Summary: The rapid growth of the global population and changes in lifestyle have led to a significant increase in food waste from various industrial, agricultural, and household sources. Nearly one-third of the food produced annually is wasted, resulting in severe resource depletion. This review explores the potential of utilizing bioactive compounds in food waste for the production of value-added products.
Review
Biochemistry & Molecular Biology
Yakindra Prasad Timilsena, Arissara Phosanam, Regine Stockmann
Summary: Saponins are naturally occurring plant secondary metabolites found in various foods and have diverse functional properties. They can be used in food as natural emulsifiers, foaming agents, and stabilizers, and have potential health benefits such as cholesterol-lowering and anticancer effects. They also have various bioactivities in the pharmaceutical industry and can form stable complexes with drugs for drug delivery.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Shanshan Li, Zhe Liu, Xue Hei, Chao Wu, Xiaojie Ma, Hui Hu, Bo Jiao, Jinjin Zhu, Benu Adhikari, Qiang Wang, Aimin Shi
Summary: The study utilized various physical modification techniques to improve the physicochemical and functional properties of walnut protein. Cold plasma and ultrasound treatments had minimal effects on particle size and morphology. Superfine grinding significantly reduced particle size, while wet ball milling and high-pressure microjet treatments improved dispersion stability and solubility. The foaming and emulsification properties were also enhanced through these modifications. High-pressure microjet treatment proved most effective at improving solubility in the functional properties of walnut protein.
Review
Chemistry, Multidisciplinary
Linghong Shi, Thaiza Serrano Pinheiro de Souza, Farhad Ahmadi, Ali Imran, Frank R. Dunshea, Colin Barrow, Hafiz Ansar Rasul Suleria
Summary: This review investigates the potential of utilizing date by-products and waste as an eco-friendly resource for various chemical and biological processes. It provides an overview of the chemical and nutritional composition of dates and their by-products, as well as the beneficial utilization methods for date waste. The review also discusses the current challenges and future prospects in date waste valorization.
APPLIED SCIENCES-BASEL
(2023)
Article
Engineering, Chemical
Liqing Qiu, Min Zhang, Benu Adhikari, Jiacong Lin, Zhenjiang Luo
Summary: This study evaluates the use of flaxseed gum as a texture-modifier for 3D printing dysphagia-oriented foods. By adjusting the concentration of flaxseed gum, the texture and rheological properties of the ink can be improved, while maintaining the stability and self-supporting ability of the printed food.
JOURNAL OF FOOD ENGINEERING
(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)
