Article
Energy & Fuels
Ana M. Sousa, Maria J. Pereira, Henrique A. Matos
Summary: In the petroleum industry, oil and water emulsions are common, and it is crucial to study both the emulsification and demulsification processes to find effective solutions. While research in this area has been extensive, there is still a need for a systematic review to understand the latest developments and pros and cons of emulsifiers and demulsification techniques.
JOURNAL OF PETROLEUM SCIENCE AND ENGINEERING
(2022)
Article
Chemistry, Physical
Francesca Ravera, Katarzyna Dziza, Eva Santini, Luigi Cristofolini, Libero Liggieri
Summary: This review highlights the effects of interfacial properties on the aging mechanisms of emulsions, including flocculation, coalescence, and Ostwald ripening, as well as the role of emulsifiers in the emulsification process. It also summarizes experimental approaches and the involvement of different surface-active species in emulsion production.
ADVANCES IN COLLOID AND INTERFACE SCIENCE
(2021)
Article
Engineering, Chemical
Abdelrahman O. Ezzat, Hamad A. Al-Lohedan, Mohammed Yousef Albarqan, Meshary Abdullah Toraba, Noorah A. Faqihi
Summary: Water in heavy crude oil emulsions can be a challenging issue in the petroleum industry. In this study, a star-shaped surfactant was synthesized and tested for its demulsification performance. The introduction of ethylene oxide units enhanced the solubility of water and improved the demulsification efficiency.
Article
Chemistry, Applied
Jinju Cheng, Qifan Kan, Jiayuan Cao, Olayemi Eyituoyo Dudu, Tingsheng Yan
Summary: The study showed that increasing whey-to-milk protein ratios promoted the formation of small fat crystals, while the presence of SE facilitated the formation of smaller fat crystals and dense crystal network. Additionally, the addition of whey protein increased the stiffness of the crystal network.
FOOD HYDROCOLLOIDS
(2021)
Article
Engineering, Chemical
Yhan O'Neil Williams, Mara Wensveen, Meinou Corstens, Karin Schroe
Summary: This study quantitatively investigates the coalescence mechanisms of protein-stabilized high internal phase emulsions (HIPEs) using a purposely designed microfluidic chip. The observations provide new insights into the evolution of droplet interactions as a function of volume fraction and the destabilization mechanisms of protein-stabilized HIPEs.
JOURNAL OF FOOD ENGINEERING
(2024)
Article
Chemistry, Multidisciplinary
Xiaoqing Li, Dandan Liu, Hao Sun, Xiaobing Li
Summary: The effect of oil-displacing agent composition on the oil/water interface stability of asphaltene-rich ASP flooding-produced water was investigated. Molecular dynamics simulation and experimental tests were conducted to study the adsorption behavior of oil displacement agents and asphaltenes on the interface, as well as the variations in interfacial properties. The results showed that the interaction between oil displacement agents and asphaltenes enhanced the interfacial film strength and impeded the oil/water separation process.
Review
Chemistry, Physical
Thao Minh Ho, Aysan Razzaghi, Arun Ramachandran, Kirsi S. Mikkonen
Summary: Emulsions play a significant role in various industries and the understanding of factors affecting their generation, such as properties of dispersed and continuous phases, system conditions, and emulsifier behavior, is crucial for their design and optimization of processing conditions.
ADVANCES IN COLLOID AND INTERFACE SCIENCE
(2022)
Article
Chemistry, Physical
Malek El-Aooiti, Auke de Vries, Derick Rousseau
Summary: The study suggests that low molecular weight surfactants can demulsify particle-stabilized water-in-oil (W/O) emulsions. The ability of surfactants to modify the wettability of interfacially-bound particles determines their demulsification effectiveness. Among the six surfactants tested, propylene glycol monolaurate (PgML), sorbitan monolaurate (SML), and citric acid esters of monoglycerides (CITREM) were effective demulsifiers, while sorbitan trioleate (STO), polyglycerol polyricinoleate (PGPR), and sorbitan monooleate (SMO) were ineffective. Emulsion destabilization was associated with faster release of sodium chloride (NaCl) from the internal phase.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2023)
Article
Engineering, Environmental
Woo Hyoung Lee, Cheol Young Park, Daniela Diaz, Kelsey L. Rodriguez, Jongik Chung, Jared Church, Marjorie R. Willner, Jeffrey G. Lundin, Danielle M. Paynter
Summary: This study developed predictive models for bilgewater emulsion stability using image processing and machine learning, based on Navy cleaner data and previous bilgewater composition studies. The models achieved accurate predictions and provided insights for proper wastewater management and compliance with discharge regulations.
Article
Acoustics
Idowu Adeyemi, Mahmoud Meribout, Lyes Khezzar, Nabil Kharoua, Khalid AlHammadi
Summary: This study conducted a numerical assessment of binary water droplet coalescence in water-in-oil emulsion and investigated the effects of various parameters on the acoustic pressure and coalescence time. The results showed that the implementation of ultrasound enhanced the coalescence of water droplets, while lower interfacial tension and higher dynamic viscosity reduced the coalescence time.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Chemistry, Physical
Marcin Dudek, Jost Ruwoldt, Gisle Oye
Summary: This study explored the impact of wax and wax inhibitors on the stability of oil droplets, highlighting the importance of inhibitor concentration and wax presence. Different additives were found to have varying effects on emulsion stability, with polycarboxylate wax inhibitor showing the most promising results. Higher temperatures affected inhibitor interactions, leading to changes in emulsion stability depending on the inhibitor used. Overall, the study emphasizes the significance of production chemicals in upstream petroleum processing.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2022)
Article
Chemistry, Multidisciplinary
Mohcen Shahbaznezhad, Amir Dehghanghadikolaei, Hossein Sojoudi
Summary: This study investigates the electrocoalescence of water-in-oil mixture/emulsion using a contactless positive corona discharge method, identifying the dipole-dipole interaction, migratory coalescence/electrophoresis, and dielectrophoresis as major promoting factors. The study also examines the effects of oil viscosity and power consumption on coalescence rate, suggesting an optimal oil-water separation process. The results pave the way for a safe, contactless, rapid, and low-power-consuming separation process potentially suitable for offsite applications.
Article
Food Science & Technology
Yufan Sun, Mingming Zhong, Yi Liao, Mengxue Kang, Yang Li, Baokun Qi
Summary: The effects of adding intrinsic protein (IP) and extrinsic protein (EP) in different relative proportions on the stability, interfacial characteristics, and digestibility of artificial oil body (AOB) emulsions were studied. The AOB emulsion prepared with 40% EP/60% IP showed the highest zeta potential (-36.3 mV) and storage stability. Competitive adsorption occurred at the interface in the emulsions prepared with IPs and EPs. Furthermore, the 40% EP/60% IP emulsion developed a stable interfacial membrane, facilitating the targeted release of curcumin in the intestine and yielding higher bioavailability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Mayumi Silva, Bogdan Zisu, Jayani Chandrapala
Summary: This study evaluates the physical and chemical stability of ultrasound-assisted grape seed oil emulsions stabilized by varying compositions of caseins to whey proteins under different sono-operating conditions. The results show that physical and chemical stabilities are influenced by sonication energy densities and milk protein compositions, with emulsions prepared at specific conditions exhibiting better physical stability but affected oxidation stability.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Materials Science, Multidisciplinary
Jinhua Deng, Meng Zhu, Zhaoli Wang, Yong Liu
Summary: Flocculation with iron-modified chitosan (FeOX-CS) is an eco-friendly method for treating emulsified oily wastewater. The FeOX modification enhances the hydrophilicity of chitosan, improving the demulsification efficiency. The FeOX-CS has a demulsification efficiency of over 60% for oil-in-water (O/W) emulsions and over 97% within 60 minutes at specific conditions. The demulsified oil mainly exists on the water surface and FeOX-CS surface, indicating the potential of FeOX-CS for treating emulsified oily wastewater.
MATERIALS CHEMISTRY AND PHYSICS
(2023)
Article
Food Science & Technology
Umesh Patil, Ravishankar Chandragiri Nagarajarao, Amjad Khansaheb Balange, Bin Zhang, Soottawat Benjakul
Summary: Trypsin-loaded beads were prepared using alginate and chitosan ionotropic gelation. The freeze-drying method resulted in beads with better physical characteristics and higher trypsin activity, which were favorable for proteolysis in the intestinal tract.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Lukai Ma, Yun Cui, Feng Wang, Huifan Liu, Weiwei Cheng, Lianxin Peng, Charles Brennan, Soottawat Benjakul, Gengsheng Xiao
Summary: This study developed and evaluated a method for analyzing MDA and two toxic alpha,beta-unsaturated aldehydes using UHPLC-QqQ-MS/MS. The method had a wide linear range, low LOD and LOQ, high recovery rates, and good precision. Application of the method to food analysis allowed for the determination of MDA, HHE, and HNE contents. This method is important for studying the impact of food composition and substrate structure on the generation and distribution of these aldehydes and for implementing corresponding control methods.
Article
Food Science & Technology
Mohamed Tagrida, Saqib Gulzar, Krisana Nilsuwan, Thummanoon Prodpran, Lukai Ma, Soottawat Benjakul
Summary: The properties of gelatin/chitosan blend films with different plasticisers and incorporated with liposomes loaded with betel leaf ethanolic extract (L/BLEE) or an equivalent amount of BLEE were investigated. Films plasticised with glycerol (GLY) and incorporated with BLEE (B-GLY) showed better properties than other films. The type of plasticiser did not affect the antioxidant activities of the films. SEM images showed that films without active compounds had a homogeneous surface, while those incorporated with BLEE or L/BLEE had rougher surfaces. During storage, lower oxidation occurred in shrimp oil packaged in B-GLY films compared to LDPE pouches.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Kartik Sharma, Krisana Nilsuwan, Bin Zhang, Hui Hong, Soottawat Benjakul
Summary: This study investigated the effects of plastein reaction on the bitterness, physicochemical properties, and antioxidant activity of salmon frame hydrolysate using different proteases at varying concentrations and temperatures. The results showed that the plastein reaction significantly reduced the bitterness of the hydrolysate and improved its solubility, although there was a slight decrease in antioxidant activity.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Environmental Sciences
Khamtorn Pudtikajorn, Thanasak Sae-leaw, Ahmet Faruk Yesilsu, Pornsatit Sookchoo, Soottawat Benjakul
Summary: Scleral cartilage biocalcium (SCBC) powder was produced from skipjack tuna (Katsuwonus pelamis) eyeball scleral cartilage (STESC) through defatting and protein removal. Calcined scleral cartilage (CSC) powder showed higher levels of calcium and phosphorus, lower values of a*, b*, and increment E*, and lower content of water, acid, and other organic functional groups compared to SCBC powder. CSC powder also exhibited lower volatility and higher calcium solubility in the gastrointestinal tract.
WASTE AND BIOMASS VALORIZATION
(2023)
Article
Food Science & Technology
Sylvia Indriani, Soottawat Benjakul, Tran Hong Quan, Azis Boing Sitanggang, Manat Chaijan, Pensiri Kaewthong, Tanyamon Petcharat, Supatra Karnjanapratum
Summary: Different modes of ultrasound-assisted process (UAP) enhance pepsin-soluble collagen (PSC) extraction and affect characteristics of PSC. This study aimed to evaluate the efficacy and characteristics of PSC extracted from Asian bullfrog skin using different modes of UAP (pretreatment (UP) and simultaneous treatment (US)) and ultrasonication times (15, 30, and 45 min). Both UP and US increased solid yield and recovery compared with control (without UAP). The a-amino group content and surface hydrophobicity of PSC varied according to the mode used. The protein pattern revealed the type I collagen for all PSC samples. Fourier-transform infrared spectroscopy and circular dichroism spectra indicated that UAP has a significant effect on the molecular structure, with a negligible impact on the integrity of the triple helix structure. Nevertheless, the UAP conditions applied in this study affected the structural stringency by lowering the thermal stability. UP at 30 min and US at 45 min, which displayed high extraction recovery and satisfactory triple helix structure, were selected for further analyses. The difference in isoelectric point and amino acid composition was also observed between each sample. Conclusively, both UP and US applied for appropriate time periods successfully enhanced the PSC extraction efficiency with various molecular characteristics of collagen.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Applied
Ajay Mittal, Avtar Singh, Soottawat Benjakul
Summary: The inhibitory effects of chitooligosaccharide-epigallocatechin gallate (COS-EGCG) conjugate on alpha-amylase were studied and found to be significant. The conjugate could reduce starch digestibility and could be used as a food additive with low glycemic index.
Article
Chemistry, Applied
Mohamed Tagrida, Krisana Nilsuwan, Saqib Gulzar, Thummanoon Prodpran, Soottawat Benjakul
Summary: The mechanical, barrier, and thermal properties of biodegradable films composed of gelatin/chitosan blends with and without betel leaf ethanolic extract (BLEE) were investigated. The addition of BLEE improved the elasticity and heat-seal ability of the films, while the seal ability decreased with increasing chitosan proportion. Films containing 2% BLEE exhibited enhanced ultraviolet and visible light barrier abilities and reduced water vapor permeability. The incorporation of BLEE also led to decreased swelling and water solubility of the films, increased antioxidant and antibacterial activities, and improved thermal stability. Therefore, gelatin/chitosan films containing BLEE could serve as active packaging materials with satisfactory properties.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Lirong Xu, Shihao Wang, Ailing Tian, Taorong Liu, Soottawat Benjakul, Gengsheng Xiao, Xiaoguo Ying, Yuhong Zhang, Lukai Ma
Summary: Green plum seed oil, known for its delicious flavor and nutritional benefits, was studied using headspace-gas chromatography-ion mobility spectrometry. A total of 42 volatiles were identified in the oil, with a distinct separation observed between the kernel oil and shell oil. The kernel oil contained desirable flavor compounds, while the shell oil had more fatty and pungent odor compounds. The oil was rich in oleic acid, linoleic acid, and minor bioactive components, making it a sustainable edible oil option.
Article
Food Science & Technology
Suriya Palamae, Wattana Temdee, Jirayu Buatong, Bin Zhang, Hui Hong, Soottawat Benjakul
Summary: By combining acidic electrolyzed water (AEW) depuration and sous vide cooking, the number of Vibrios in mussels was effectively reduced while maintaining their quality. The combination of AEW depuration and sous vide cooking at 100 degrees C for 1 min provided a yield of 27.22% mussel meat and preserved color and texture properties.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Avtar Singh, Saumya Mehta, Umesh Patil, Pornpot Nuthong, Soottawat Benjakul
Summary: The effects of adding hyperoside (HyS) at various levels (0%-4%; w/w) on the textural, rheological, structural, and sensory properties of threadfin bream surimi were investigated. The addition of 1% and 2% HyS resulted in surimi gel with the highest breaking force and deformation. HyS also improved the water-holding capacity and increased hardness, springiness, gumminess, and chewiness of the gel. The addition of HyS enhanced the connections between surimi proteins and improved the gel network.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Fisheries
Wattana Temdee, Avtar Singh, Hui Hong, Bin Zhang, Ahmet Faruk Yesilsu, Soottawat Benjakul
Summary: The effects of epigallocatechin gallate (EGCG) at 200 or 400 ppm on the quality changes of cooked Harpiosquillid mantis shrimp (Harpiosquilla raphidea) (CHMS) meat subjected to varying freeze-thaw cycles (F-T-C; 0, 1, 3, and 5) were studied. With increasing F-T-C, the CHMS meat deteriorated to a higher extent, indicated by increased exudate loss, tougher texture, and higher microbial counts. The addition of EGCG could dose-dependently retard these changes, as well as prevent microbial growth and lipid oxidation. The alterations in disulfide bond content and surface hydrophobicity of CHMS added with EGCG were more pronounced with higher EGCG concentration.
TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES
(2023)
Article
Chemistry, Analytical
Jirakrit Saetang, Phutthipong Sukkapat, Suriya Palamae, Prashant Singh, Deep Nithun Senathipathi, Jirayu Buatong, Soottawat Benjakul
Summary: A detection method combining multiplex PCR with lateral flow dipstick (LFD) assay was developed to detect pathogenic V. parahaemolyticus. The method showed high sensitivity and specificity and could be used in the food safety sector.
Article
Fisheries
Yingru Wu, Qi Du, Yueqin Liao, Shanshan Shui, Jie Pang, Soottawat Benjakul, Bin Zhang
Summary: This study aimed to investigate the effects of different soaking methods on the quality changes of chilled ready-to-eat peeled shrimp. The results showed that the group soaked in a solution containing 4% NaCl, 0.34% citric acid, 4.23% trehalose, and 0.04% VC had a significantly longer shelf-life and better sensory scores and color compared to the control group. The volatile organic compounds (VOCs) in the shrimp muscle also had smaller changes in this group during chilled storage.
Article
Biotechnology & Applied Microbiology
Jaksuma Pongsetkul, Soottawat Benjakul, Pakpoom Boonchuen
Summary: This study explored the potential use of Bacillus subtilis K-C3 as a starter to enhance the quality of shrimp paste, with a focus on its nutritional composition. The study also examined the changes in quality and characteristics of shrimp paste during 18 months of storage at low and room temperatures, with and without bacterial inoculation. The results revealed that the B. subtilis strain increased the levels of essential amino acids, polyunsaturated fatty acids, and antioxidant properties in the experimental shrimp paste compared to traditional shrimp paste. The study also found that storage at room temperature accelerated the changes in quality and characteristics of the shrimp paste, while storage at low temperature led to yeast and mold growth, indicating food spoilage. Overall, inoculation with B. subtilis K-C3 and storage at room temperature improved the nutritional profile and safety of shrimp paste, extending its shelf-life to at least 18 months.
FERMENTATION-BASEL
(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)
