Article
Chemistry, Applied
Song Cui, David Julian Mcclements, Xiaoyang He, Xingfeng Xu, Fenghua Tan, Dongdi Yang, Qingjie Sun, Lei Dai
Summary: The impact of emulsifier charge on the interfacial properties of co-stabilized Pickering emulsions was investigated. It was found that the interaction between charge and particles can improve the stability of emulsions, and anionic emulsifiers combined with zein nanoparticles provide the best protection.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Ha Youn Song, David Julian McClements, Seung Jun Choi
Summary: The effects of alkyl chains on the solubilization of alpha-tocopherol and curcumin in Brij micelles were investigated. Brij L23 micelles showed the largest increase in dimensions due to the presence of the guest molecules. The guest molecules were preferentially located within the palisade layers of micelles, suggesting the potential importance of these findings for the formulation of colloidal delivery systems.
Article
Chemistry, Applied
Woojin Park, Joonwoo Park, Sohyeon Im, Seung Jun Choi
Summary: The effects of hydrocolloid gums on the Ostwald ripening of emulsions stabilized with Brij or Tween surfactants were studied. Gums generally decreased the stability to Ostwald ripening, except for xanthan in Tween-stabilized emulsions. The addition of gums improved the stability of emulsions with a modified oil composition.
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
Chemistry, Physical
Ankur Patel, Debes Ray, Paresh Parekh, Vinod K. Aswal, Pratap Bahadur, Vijay Patel
Summary: This study unveiled the self-assembly behavior of Akypo in aqueous medium and its response to external stimuli, including the effects of temperature, pH, and electrolyte on the micellar structure. The research proposed a mechanism for the morphological transition of micelles under different conditions.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2021)
Article
Chemistry, Physical
Zhixiang Cai, Yue Wei, Aimin Shi, Jian Zhong, Pingfan Rao, Qiang Wang, Hongbin Zhang
Summary: This review provides a comprehensive overview of the recent progress in emulsion stability, with a particular focus on the relationship between interfacial layer characteristics and the formation and stability of food emulsions. By exploring the structure of the interfacial layer, this paper aims to gain a deeper understanding of the common characteristics and emulsification stability behavior of adsorption emulsifiers with different interfacial layer structures.
ADVANCES IN COLLOID AND INTERFACE SCIENCE
(2023)
Article
Chemistry, Applied
Daphne Michels, Sarah H. E. Verkempinck, Esther Staes, Riet Spaepen, Karen Vermeulen, Alexandra Wealleans, Tara Grauwet
Summary: The present research aimed to gain in-depth understanding into the effect of a combination of emulsifiers on lipid digestion kinetics. Significant differences were seen between all parameters evaluated across various emulsions. When monoolein (MG) was combined with sufficient quantities of glyceryl polyethyleneglycol ricinoleate (SYN) or lysolecithin (LL), digestion kinetics substantially increased. Furthermore, our findings demonstrated that the lipolysis kinetics of the emulsion blend (LEX) were mainly driven by SYN and LL, which reduce interfacial tension.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Marcos R. Infantes-Garcia, Sarah H. E. Verkempinck, Teresa Del Castillo-Santaella, Julia Maldonado-Valderrama, Marc E. Hendrickx, Tara Grauwet
Summary: Emulsions stabilized by a mixture of emulsifiers can have tailored functionality depending on the compatibility of the emulsifiers used. This study investigated the interfacial mechanisms underlying gastric lipolysis to better understand the behavior of emulsions. The results showed that competitive adsorption between emulsifiers and lipase is a key factor determining the lipolysis kinetics of emulsions stabilized by mixed emulsifiers.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Lei Wang, Xiao Yu, Fang Geng, Chen Cheng, Jing Yang, Qianchun Deng
Summary: Tocopherols, especially delta-tocopherol, have a potential impact on the physical stability and lipid oxidation inhibition in WPI-stabilized emulsions. These effects vary in different stabilizer systems, with delta-tocopherol showing greater effectiveness compared to alpha-tocopherol.
Article
Polymer Science
Zahra Esmaeilzadeh, Mohammad Karimi, Ahmad Mousavi Shoushtari, Mehran Javanbakht
Summary: This study successfully fabricated and characterized the SPEEK nanocomposite of polydopamine coated multi-walled carbon nanotube (P@MWCNT), showing improved dimensional stability and enhanced proton conductivity. Through innovative approach based on interfacial energies, it was found that increasing the interfacial energy between P@MWCNTs and polymer chains contributes to the transfer of protons along the interface region of nanofiller and matrix.
Article
Energy & Fuels
Lei Pu, Peng Xu, Mingbiao Xu, Jianjian Song, Miao He, Mingda Wei
Summary: This study investigates the effect of nano-SiO2 additives on the performance of low water-in-oil drilling fluids and finds that they have a positive impact on the stability and rheological properties of the emulsion. Additionally, in the established water-in-oil drilling fluid system, nano-SiO2 improves the demulsification voltage and reduces filtration loss.
JOURNAL OF PETROLEUM SCIENCE AND ENGINEERING
(2022)
Article
Chemistry, Physical
Leonardo Chiappisi, Ingo Hoffmann, Michael Gradzielski
Summary: Based on the dynamics of the membrane, we hypothesize that the number of layers in polyelectrolyte mediated surfactant multilamellar vesicles depends on membrane undulations. Experimental findings show that the membrane becomes stiffer and the fluctuations of the layers are strongly coupled in time and space when surfactants are complexed with chitosan. This results in a low number of layers in the vesicles.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2022)
Article
Food Science & Technology
Songran Gao, David Julian McClements
Summary: This study examines the influence of droplet size and composition on Ostwald ripening and compositional ripening in mixed emulsions. The results show that there is a rapid transfer of oil molecules from smaller to larger droplets, promoting the growth of the larger ones. Compositional ripening retards droplet growth, especially when the oil in the smaller droplets has lower solubility than the oil in the larger droplets.
Article
Chemistry, Physical
Shiho Yada, Yuiko Yoshioka, Masashi Ohno, Toshinari Koda, Tomokazu Yoshimura
Summary: Homogeneous polyoxyethylene (EO) alkyl ether-and ester-type nonionic surfactants with multi-branched double chains were synthesized and their adsorption and aggregation properties were investigated. Results showed that the surface tension could be considerably reduced by using multi-branched methyl groups with low surface energy as the hydrophobic groups.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2022)
Article
Biochemistry & Molecular Biology
Lara El-Hawari, Heike Bunjes
Summary: The study successfully prepared medium-chain triglyceride emulsions with a mean particle size below 100 nm and narrow particle size distribution using premix membrane emulsification method. Particle growth due to Ostwald ripening was observed during storage, and could be minimized by using a reduced emulsifier concentration or osmotic stabilisation with soybean oil.
Article
Chemistry, Applied
Sae Mi Nam, Ha Ram Kim, Seung Jun Choi, Cheon-Seok Park, Tae Wha Moon
Article
Food Science & Technology
Ha Youn Song, Tae Wha Moon, Seung Jun Choi
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
(2018)
Article
Chemistry, Applied
Chi Rac Hong, Gyu Whan Lee, Hyun-Dong Paik, Pahn-Shick Chang, Seung Jun Choi
Article
Food Science & Technology
Hee Young Lee, Ha Youn Song, Seung Jun Choi
FOOD SCIENCE AND BIOTECHNOLOGY
(2019)
Article
Food Science & Technology
Sung Hwa Kim, Ha Youn Song, Seung Jun Choi
FOOD SCIENCE AND BIOTECHNOLOGY
(2019)
Article
Food Science & Technology
Yurim Jang, Jinwook Park, Ha Youn Song, Seung Jun Choi
JOURNAL OF FOOD SCIENCE
(2019)
Article
Chemistry, Applied
Ha Youn Song, Tae Wha Moon, Seung Jun Choi
Article
Food Science & Technology
Joo Hee Lim, Ha Ram Kim, Seung Jun Choi, Cheon-Seok Park, Tae Wha Moon
JOURNAL OF FOOD SCIENCE
(2019)
Article
Food Science & Technology
Dong-Ho Seo, Sang-Ho Yoo, Seung-Jun Choi, Young-Rok Kim, Cheon-Seok Park
FOOD SCIENCE AND BIOTECHNOLOGY
(2020)
Article
Chemistry, Applied
Ha Ram Kim, Seung Jun Choi, Hee-Don Choi, Cheon-Seok Park, Tae Wha Moon
Article
Chemistry, Multidisciplinary
Jimoon Park, Jiyun Lee, David Julian McClements, Seung Jun Choi
APPLIED SCIENCES-BASEL
(2020)
Article
Food Science & Technology
Jinhyuk Kim, Seung Jun Choi
Article
Biochemistry & Molecular Biology
Jiyun Lee, Seung-Jun Choi
Summary: This study aimed to investigate the effects of interfacial composition and antioxidant polarity on lipid oxidation of emulsions. Results showed that the hydrophilic head size and concentration of surfactants can affect the rate of lipid oxidation, but not the antioxidant ability. Mixing surfactants with different hydrophilic head sizes and decreasing surfactant concentration enhanced the ability of antioxidants to prevent lipid peroxide generation. Additionally, lauryl gallate exhibited a more effective antioxidant ability than TBHQ in most emulsions.
Article
Food Science & Technology
Eun Hee Yoo, Chang Woo Kwon, Seung Jun Choi
Summary: The impacts of dynamic high-pressure pretreatment and post-treatment on whey protein isolate aggregates formed by thermal treatment were investigated. The results showed that DHP pretreatment and post-treatment can modulate the size, conformational parameters, and emulsifying activity of the protein aggregates.
Article
Biochemistry & Molecular Biology
Chi Rac Hong, Eun Ha Lee, Young Hoon Jung, Ju-Hoon Lee, Hyun-Dong Paik, Sung-Chul Hong, Seung Jun Choi
Summary: We investigated the potential of encapsulated Inula britannica extract as a functional food ingredient with enhanced bioavailability and stability. The liposomes exhibited improved anti-inflammatory effects and modulation of inflammatory signaling pathways. These findings suggest that liposomal encapsulation could serve as a valuable approach for utilizing the beneficial properties of Inula britannica extract for managing inflammation-related disorders.
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.