Article
Chemistry, Applied
Kefan Ouyang, Hexiang Xie, Yufeng Wang, Fangjian Ning, Hua Xiong, Qiang Zhao
Summary: This study investigates the effects of pH, temperature, and protein concentration on the deterioration reactions and color formation during the fibrillization of whey protein isolate fibrils. The results indicate that protein oxidation and the Maillard reaction play a role in the color formation of the fibrils.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Sarizan Sabari, Norliza Julmohammad, Haque Akanda Md Jahurul, Patricia Matanjun, Noorakmar Ab. Wahab
Summary: The research used an in vitro infant digestive static model to investigate the digestibility of whey protein isolate-lactose (WPI-Lac). The results showed that WPI-Lac was completely digested after 5 minutes of gastric digestion, while WPI was not digested within 60 minutes. The beta-lactoglobulin of WPI-Lac was found to be similar to that of WPI at pH 3.0. After 60 minutes of duodenal digestion at pH 6.5, WPI-Lac was completely digested, and the alpha-lactalbumin of WPI decreased. The peptides identified were similar to 2 kilodalton (kDa) in conjugated protein, indicating a high level of protein degradation due to hydrolysis.
Article
Engineering, Chemical
Zehan Hong, Nan Xiao, Lu Li, Yan Li, Xinan Xie
Summary: In this study, WPI-dextran conjugates were prepared via Maillard reaction to improve the functional properties of WPI. The grafting reaction destroyed intermolecular hydrogen bonds and affected the spatial structure of WPI, forming macromolecular colored substances. The glycosylation modification enhanced the electrostatic and spatial repulsion of WPI, resulting in improved stability of nanoemulsions.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Food Science & Technology
Yaochang Li, Lian Zhou, Haizhi Zhang, Gang Liu, Xinguang Qin
Summary: A glycosylated protein/procyanidin complex was prepared by self-assembly, and its properties were characterized. The optimal binding ratio of protein:PCs was found to be 1:1, and the solution pH was 6.0. The resulting complex exhibited excellent antioxidant and free radical-scavenging abilities, and improved oxidation resistance in emulsion, indicating its potential in the functional food industry.
Article
Food Science & Technology
Lina Zhang, Manik Chandra Roy, Peng Zhou
Summary: The study investigated the glycation of goat milk whey protein in a dry state condition, revealing that glucose and galactose showed stronger glycation effects on whey protein, while ribose and xylose exhibited higher levels of glycation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Physical
Xinyue Li, Shun Nishimura
Summary: This study demonstrates the reductive amination of 5-hydroxymethyl-2-furaldehyde (HMF) to 5-hydroxymethyl-2-furfurylamine (HMFA) catalyzed by Ni-based bimetallic catalysts. The results indicate that hydroxyapatite (HAP) is an excellent support for the reaction, and the bimetallic 3 wt%Ni-2 wt% Co-loaded HAP (Ni3Co2HAP) catalyst exhibits the highest activity at a 2 mmol scale.
Article
Agriculture, Multidisciplinary
Yuri Nomi, Tae Sato, Yuki Mori, Hitoshi Matsumoto
Summary: This study aimed to investigate the effects of fructo-, inulin-, and galacto-oligosaccharides (FOS, IOS, and GOS) on the formation of Maillard reaction products. The results showed that FOS and IOS had significant changes at 6 weeks, while GOS had a higher residual amount. The highest concentration of hydroimidazolones was observed in the IOS model, suggesting the involvement of fructose units. Additionally, significant formation of advanced glycation end products was observed even in the FOS model, which has no reducing terminal site.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Biochemistry & Molecular Biology
Stefania Adelina Milea, Iuliana Aprodu, Elena Enachi, Vasilica Barbu, Gabriela Rapeanu, Gabriela Elena Bahrim, Nicoleta Stanciuc
Summary: This study aimed to encapsulate flavonoids from yellow onion skins in whey protein isolates and xylose through Maillard-based conjugates, leading to powders with enhanced antioxidant activity. Wood xylose was found to compete with quercetin glucosides to bind with alpha-lactalbumin. The powders added to nachos showed increased antioxidant activity without significant changes during storage.
Article
Biochemistry & Molecular Biology
Yu Jiang, Zhaomin Zhong, Mingyong Wang, Xian Zhang
Summary: This study aimed to assess the toxicity and effects of 5-HMF in zebrafish. The results showed that high concentrations of 5-HMF caused increased mortality and deformity rates in zebrafish, inhibited cartilage development, reduced bone mineralization, and disrupted the expression of genes related to bone development and reactive oxygen species activity.
COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY C-TOXICOLOGY & PHARMACOLOGY
(2022)
Article
Food Science & Technology
Guang-yao Zhang, Cong Sun, Jing-ru Song, Wei-yi Jin, Yue Tang, Da-yong Zhou, Liang Song
Summary: Glycated WPI-stachyose conjugates were prepared and showed increased inhibition of α-amylase activity and delayed glucose dialysis. These conjugates also exhibited reduced digestion by pepsin and trypsin compared to unconjugated WPI, and a 70% lower hydrolysis rate of stachyose. These findings suggest the potential use of glycated conjugates as functional ingredients with sustained-release effect in the gastrointestinal tract.
Article
Chemistry, Applied
Yao Meng, Xiao Zhao, Yunqing Jiang, Qingfeng Ban, Xibo Wang
Summary: The Maillard reaction was used to improve the functionality of proteins by covalent interaction with monosaccharides. This study prepared WPI/DT conjugates using dry heating treatment and investigated the effects of different Maillard reaction conditions on the structure and properties of the conjugates. The Maillard reaction significantly changed the gel properties and thermal stability of the WPI/DT conjugates. The study provides a theoretical basis for utilizing DT as a food ingredient to enhance the functional properties of WPI.
Article
Food Science & Technology
Hui Liu, Xiaofei Zhu, Yang Jiang, Dongxiao Sun-Waterhouse, Qingrong Huang, Feng Li, Dapeng Li
Summary: The WPI-PDX covalent conjugates produced via dry-heating Maillard reaction showed higher water solubility and DPPH radical scavenging ability compared to WPI alone, leading to emulsions with good storage stability over 60 days. The optimal condition for the best storage stability of the emulsion was found to be with 4% WPI-PDX conjugates and 0.6% oil fraction, highlighting the potential use of WPI-PDX conjugates as emulsifiers in the food industry.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Xuhui Kan, Yuhang Hu, Yujie Huang, Xia Fan, Guijie Chen, Hong Ye, Xiaoxiong Zeng
Summary: This study prepared a novel emulsifier WPI-GA-C and investigated its effects on human gut microbiota. The results showed that WPI-GA-C-stabilized emulsion could significantly modulate the composition and abundance of gut microbiota, indicating its potential to promote healthy changes in human gut microbiota.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Physical
Xinyue Li, Son Dinh Le, Shun Nishimura
Summary: Different SiO2/Al2O3 ratios of beta-zeolite support were used to prepare ruthenium catalysts for the reductive amination of 5-hydroxymethyl-2-furaldehyde (HMF), with the Si/2Al=150 beta-zeolite showing the highest activity with a yield of approximately 70%. Characterization techniques revealed that both the ruthenium nanoparticle size and the ratio of RuO2 to metallic Ru species were crucial factors for the reactivity of the catalytic process.
Article
Chemistry, Applied
Xuhui Kan, Zhuqing Dai, Dan Chen, Xiaoxiong Zeng, Xia Fan
Summary: This study investigated the potential of whey protein isolate-gum Arabic Maillard conjugates (WPIGA-C) as emulsifiers for stabilizing high internal phase emulsions (HIPEs) and preparing HIPEs with improved properties for personalized functional foods and 3D printing. The results showed that the concentration of WPIGA-C and oil mass fraction had significant effects on the properties of HIPEs. HIPEs stabilized with 3% WPIGA-C and 80% oil mass fraction exhibited better properties compared to lower concentrations of WPIGA-C and oil mass fractions. WPIGA-C could be used to prepare stable HIPEs as potential inks for 3D printing.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Teng Li, Qixin Zhong, Tao Wu
Summary: The effects of NaCl on FTYG were found to be pH-dependent, with NaCl promoting FTYG at lower pH by facilitating re-aggregation of granules and inhibiting FTYG at higher pH by causing granule dissociation.
Article
Chemistry, Applied
Cuixia Sun, Qixin Zhong
Summary: This study presents a novel approach for creating covalently bonded complexes of sodium caseinate and propylene glycol alginate without using a cross-linking agent. The complexes exhibit improved thermal stability and gel-like structure, making them potentially significant for enhancing the quality of oil-in-water emulsion products like mayonnaises.
FOOD HYDROCOLLOIDS
(2022)
Article
Agriculture, Dairy & Animal Science
Nan Li, Inseob Choi, Jennifer Vuia-Riser, Brandon Carter, MaryAnne Drake, Qixin Zhong
Summary: This study investigated the sensory and physical properties of lemon-flavored beverages with different levels of nonfat dry milk (NFDM) during storage. The findings showed that the beverage with 5% NFDM had higher aroma and lemon flavor, as well as a preferred appearance by consumers. Storing the beverages at a lower temperature contributed to better stability.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Food Science & Technology
Sawitree Suwannasang, Qixin Zhong, Benjawan Thumthanaruk, Savitri Vatanyoopaisarn, Dudsadee Uttapap, Chureerat Puttanlek, Vilai Rungsardthong
Summary: This study compared the physicochemical properties of yogurt fortified with microencapsulated polyunsaturated fatty acids. The microcapsules were found to distribute evenly in the yogurt and enhance the release of free fatty acids, but also weakened the yogurt structure.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Chao Chen, Zhengxing Chen, Qixin Zhong
Summary: The pH-driven method was used to co-load quercetin and avenanthramide 2c (AV 2c) in sodium caseinate (NaCas) nanoparticles. The encapsulation efficiency of both polyphenols was high and remained stable. This study demonstrated the improved bioaccessibility and cell uptake of the co-loaded polyphenols.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Huaiqiong Chen, Mindy M. Brashears, Qixin Zhong
Summary: This study characterized the antibacterial activity of sodium bisulfate (SBS) and its combination with acidified sodium benzoate (NaB) in various mediums and on cherry tomatoes. The results showed that pH played a critical role in the antimicrobial activity, and the combination of SBS, NaB, and oregano oil exhibited the fastest inactivation rate. SBS and its combination with NaB showed potential in enhancing the safety of apple juice and cherry tomatoes.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Food Science & Technology
Sawitree Suwannasang, Qixin Zhong, Benjawan Thumthanaruk, Dudsadee Uttapap, Chureerat Puttanlek, Savitri Vatanyoopaisarn, Vilai Rungsardthong
Summary: In this study, the composition of wall materials for encapsulating Sacha Inchi oil (SO) using spray drying was optimized. The optimal formulation predicted by the mixture design model was 9.25% w/w maltodextrin (MD) and 5.75% w/w modified starch (MS). The microcapsules produced with this formulation had similar properties to the predictions and had a red blood cell shape without surface cracks or holes. Encapsulation extended the oxidative stability of SO and eliminated the initially present volatile compounds. The optimized formulations can be utilized for the production of spray-dried microcapsules of SO.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Article
Food Science & Technology
Andrea Nieto-Veloza, Zhihong Wang, Qixin Zhong, Doris D'Souza, Hari B. Krishnan, Vermont P. Dia
Summary: This study assessed the in vivo anti-inflammatory properties of Lunasin protease inhibitor concentrate (LPIC). In vitro tests showed that LPIC induced the production of nitric oxide and maintained cytokine levels. In vivo experiments demonstrated that LPIC significantly attenuated tissue damage in ulcerative colitis.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Engineering, Biomedical
Hao Zhang, Ren Wang, Chao Wu, Wei Feng, Qixin Zhong, Xianfu Chen, Tao Wang, Chuanbin Mao
Summary: This study reports the self-assembly of milk casein and rice protein into protein nanoparticles with controllable release profiles. These nanoparticles can be efficiently uptaken by breast cancer cells and effectively kill cancer cells. The solid core of the nanoparticles completely inhibits tumor growth. This research opens up a new avenue for producing biomaterials with controllable interior topologies relevant to drug release profiles through diffusion-mediated nanoscale carving.
Article
Agriculture, Multidisciplinary
Anyi Wang, Surangna Jain, Vermont Dia, Scott C. Lenaghan, Qixin Zhong
Summary: Nanoencapsulating curcumin in shellac micelles with a diameter smaller than 50 nm showed advantages in cancer prevention. The nanocapsules exhibited high loading capacity and encapsulation efficiency, maintained their structure during storage, and showed enhanced bioavailability and antiproliferation activity against colon cancer cells.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Nan Li, Qixin Zhong
Summary: This study found that adding sodium caseinate to spray-dried milk protein dispersions can improve the static and dynamic hydration properties of the powders, with the 1:1 treatment showing the best dispersion and fastest dissolution.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Multidisciplinary
Ying Wan, Huilong Liu, Zhengxing Chen, Chao Wu, Qixin Zhong, Ren Wang, Wei Feng, Xianfu Chen, Jinliang Zhang, Tao Wang, Zunmin Zhang, Bernard P. Binks
Summary: The construction of 2D Janus biointerfaces and 3D enteric biomaterials was achieved through the self-adaptation of 1D protein-polysaccharide nanostructures at the oil-water interface. These biomaterials consist of a protein dermis that accommodates oil droplets as a reservoir for bioactive compounds, and a polysaccharide epidermis that protects them from gastric degradation. The retention time of a bioactive cargo in the intestinal tract can be controlled by adjusting the thickness of the epidermis. This study highlights the importance of skin-inspired construction of enteric biomaterials using self-adaptation of 1D nanostructures at the oil-water interface, which can be tailored for specific therapeutic efficacies in intestinal treatments.
Review
Agriculture, Multidisciplinary
Huiwen Wang, Qixin Zhong, Jun Lin
Summary: The use of IgY derived from hyperimmune egg yolk as a passive immune agent shows promise in combating microbial infections. However, the development of effective IgY products for humans and animals has faced challenges including stability, purification, immunogenicity, and repertoire diversity. This review provides an overview of these challenges and potential solutions, and also discusses the exploration of IgY technology in the fight against the COVID-19 pandemic.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biotechnology & Applied Microbiology
Claire N. Schamp, Nitin Dhowlaghar, Lauren K. Hudson, Daniel W. Bryan, Qixin Zhong, Elizabeth M. Fozo, Ahmed Gaballa, Martin Wiedmann, Thomas G. Denes
Summary: Bacteriophages can be evolved to have improved abilities to control specific foodborne pathogens. In this study, researchers selected for mutant phages with improved infection kinetics in whole milk through experimental evolution. They identified two gene mutations that affected the surface charge of proteins and demonstrated that the fat content in milk is crucial for the expression of this phenotype. The findings highlight the potential of experimental evolution in developing condition-specific phage-based biocontrols in the food industry.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Andrea Nieto-Veloza, Shan Hong, Matthew Reeder, Mee-Ja Sula, Doris H. D'Souza, Qixin Zhong, Vermont P. Dia
Summary: This study investigated the protective effect of the soy peptide lunasin in an in vivo model of susceptibility to inflammatory bowel disease (IBD) and identified its potential mechanism of action in vitro. The results showed that lunasin could reduce susceptibility to inflammation and levels of proinflammatory cytokines. Lunasin exhibited anti-inflammatory properties and decreased susceptibility to IBD in genetically susceptible mice.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY
(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)
