Article
Food Science & Technology
Shumin Yi, Qi Wu, Shengnan Tong, Wei Wang, Xuepeng Li, Hongbo Mi, Yongxia Xu, Jianrong Li
Summary: In this study, the thermal aggregation of egg white protein (EWP) and myofibrillar protein (MP) mixed in different ratios was investigated. The results showed that the best protein aggregation and cross-linking degree were achieved when the ratio of EWP/MP was 30/70. When the ratio was 50/50, excessive EWP hindered cross-linking and resulted in the formation of larger aggregates. The two-step heated condition was found to be superior to the one-step heated condition.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Biochemistry & Molecular Biology
Chang Su, Zhifei He, Zefu Wang, Dong Zhang, Hongjun Li
Summary: High pressure homogenization can increase the solubility of myofibrillar proteins, but excessive cycles may lead to protein re-aggregation. Myosin forms soluble polymers of different molecular weights through disulfide bonds during the process.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Chemistry, Applied
Hui Teng, Yuanju He, Lingyun Fu, Huaxing Xiong, Minxin Lu, Chang Zhang, Chao Ai, Hui Cao, Saiyi Zhong, Lei Chen
Summary: The interaction between blackberry crude polysaccharides (BCP) and myofibrillar protein (MP) was studied. The concentration of BCP and heating temperature had a significant impact on the interaction. A BCP-MP complex was generated through hydrogen bond and electrostatic interaction, promoting the transformation of MP. BCP also helped unfold the protein structure of MP, increased its thermal properties and elastic modulus, and improved the stability of water distribution.
Article
Food Science & Technology
Mingyuan Huang, Yujuan Xu, Lina Xu, Yun Bai, Xinglian Xu
Summary: The study found that lower mixing ratios improved the colloidal stability of myofibrillar protein (MP) in mildly acidic environments, while higher deacetylation degree of chitosan (CH) promoted complexation. KCl destroyed colloidal stability and promoted phase separation. Rheology showed that the maximum viscoelasticity occurred at a MP/CH ratio of 1:1.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Chemistry, Applied
Mengman Wang, Yan Li, Chaowei Ma, Zhiguo Zhang, Liping Guo, Ming Huang, Jingxin Sun
Summary: The physicochemical properties of myofibrillar proteins can be modulated through rational acid treatment to achieve limited protein stabilization. The stability of native and thermally induced myofibrillar protein particles was studied at varying pH values (2.5-4.5) using citric acid solutions. The addition of citric acid improved the dispersion and stability of the thermally induced myofibrillar protein particles at pH 2.5. Adjusting the pH to 2.5 also increased the protein content and reduced the size of the particles.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Chang Su, Zhifei He, Zefu Wang, Dong Zhang, Hongjun Li
Summary: This study investigated the effects of heating on the dissolution and aggregation of high-pressure homogenisation (HPH)-treated myofibrillar protein (MP) in a low ionic strength medium. The results showed that HPH treatment increased the solubility and decreased the turbidity of MP during heating. Rheological measurements indicated that HPH treatment reduced the thermal aggregation ability of MP, except at around 50 degrees C. Proteomic analysis suggested that HPH treatment disrupted cytoskeletal proteins and promoted structural rearrangement of MP, leading to the formation of oligomers with stronger steric hindrance and electrostatic repulsion, thus inhibiting thermal-induced aggregation. Depolymerisation induced by HPH treatment also hindered the assembly of myosin, preventing the formation of strand-type aggregates during heating. In vitro digestion experiments showed that HPH treatment improved the digestibility of MP, regardless of heat treatment.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Min Hyeock Lee, Hae In Yong, Yun Jeong Kim, Yun-Sang Choi
Summary: In this study, the effects of high-pressure homogenization (HPH) on the physicochemical, rheological, and emulsifying properties of myofibrillar proteins (MFPs) were investigated. The results showed that HPH treatment decreased the particle size of MFPs and resulted in more uniform and homogeneous protein particles. HPH treatment also caused fragmentation of high molecular weight proteins and increased the surface hydrophobicity of MFPs. Additionally, HPH treatment improved the emulsifying activity and stability of MFPs.
Article
Food Science & Technology
Tae-Kyung Kim, Min Hyeock Lee, Hae In Yong, Min-Cheol Kang, Samooel Jung, Yun-Sang Choi
Summary: The study showed that isolated insect proteins (IIP) subjected to an acidic pH can enhance the thermal stability and viscosity of myofibrillar protein (MP) gel, while reducing cooking loss and hardness. Acidic IIP also exhibited the highest springiness, gumminess, and chewiness, indicating its potential to improve the quality of MP.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Yuemei Zhang, Genpeng Bai, Guofeng Jin, Ying Wang, Jinpeng Wang, Eero Puolanne, Jinxuan Cao
Summary: Understanding the mechanisms of myofibrillar protein gelation is crucial for the development of gel-type muscle foods. This review elaborates on the role of low molecular additives in modifying intermolecular interactions during gelation. The strengthening of hydrophobic interactions is found to be the main contributing factor to improved gelation.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
Article
Food Science & Technology
Maheshati Nuerjiang, Ying Li, Xiaoxiang Yue, Baohua Kong, Haotian Liu, Kairong Wu, Xiufang Xia
Summary: This study compared the effects of guava leaf polyphenol (GLP) and tea polyphenol (TP) on the aggregation and structural changes of myofibrillar proteins (MPs) from chicken meatballs, frozen for 6 months. The results showed that GLP had high antioxidation ability and significantly inhibited MP aggregation, with superior particle size, solubility, turbidity, and sulfhydryl content compared to TP. Overall, GLP has the potential to inhibit protein aggregation and enhance structural stability during frozen storage.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Hani Shkolnikov Lozober, Zoya Okun, Avi Shpigelman
Summary: The study focused on the gel characterization of Spirulina protein concentrate (SPC) and utilized high-pressure homogenization (HPH) before thermal gelation to improve gel properties. Gelation was found possible at pH 6.5 but not at more acidic pH due to insufficient protein solubility. The application of HPH at 50 MPa increased protein solubility by 91% and improved gel stiffness while decreasing the gelation point.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Xiaohua Nie, Haizhen Liu, Ningxiang Yu, Qiwen Tang, Congcong Wu, Xianghe Meng
Summary: High pressure homogenization treatment can improve the solubility, emulsifying and foaming properties of fish myofibrillar protein in low salt media, disrupt the aggregates into smaller and more uniform size, and unfold the structure into a more flexible state.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Chemistry, Applied
Yujuan Xu, Minyi Han, Mingyuan Huang, Xinglian Xu
Summary: In this study, polyphenols were grafted onto myofibrillar protein-dextran conjugate through an adduction method, altering its secondary structure and surface properties, while reducing the thermal gelling capacity and enhancing antioxidant activity.
Article
Chemistry, Applied
Lijuan Luo, Zhiming Wang, Yuanyuan Deng, Zhencheng Wei, Yan Zhang, Xiaojun Tang, Guang Liu, Pengfei Zhou, Zhihao Zhao, Mingwei Zhang, Ping Li
Summary: High-pressure homogenization (HPH) significantly improves the solubility, foaming, and emulsifying capacity of insoluble commercial pea protein isolates. Samples treated at 50 MPa demonstrate better foaming and emulsifying capacity compared to those treated at 30 MPa. The study sheds light on the mechanism of disruption of insoluble CPPI under HPH and proposes a method to enhance their techno-functional properties for application in food formulations.
Article
Chemistry, Applied
Kaiyue Cen, Caoxing Huang, Xi Yu, Chengcheng Gao, Yuling Yang, Xiaozhi Tang, Xiao Feng
Summary: This study investigated the impact of different QPE additions on the freeze-thaw stability of fish myofibrillar protein (MP) gels. QPE decreased the freezing point of MP gels and reduced the time spent in the maximum-ice-crystal-formation zone during freezing. The incorporation of 7.5% QPE also improved the water holding capacity of MP gels and delayed protein oxidation. Overall, QPE shows promise as a cryoprotectant for enhancing the freeze-thaw stability of MP gel products.
Review
Food Science & Technology
Zhenfeng Xie, Xing Chen
Summary: This review article outlines the health benefits of resveratrol, introduces the current development of edible delivery systems of resveratrol, and prospects future research directions for safe-to-eat and environment-friendly encapsulation systems.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Food Science & Technology
Yajie Wu, Fang Ma, Xinyi Pang, Yuping Chen, Ajuan Niu, Song Tan, Xing Chen, Weifen Qiu, Guangyu Wang
Summary: The deletion mutation of the aprD gene in Pseudomonas fragi has been found to impact the biofilm structure, matrix secretion, and cell metabolism of the bacteria. The absence of aprD results in a weaker and less organized biofilm structure with more dead cells, as well as significant changes in extracellular carbohydrates and proteins. Furthermore, the deletion of aprD affects several cellular metabolic pathways and the production of spoilage-related metabolites. These findings suggest that the aprD gene plays a role in cell reproduction and spoilage potential of P. fragi during chilled storage by regulating metabolism and nutrient utilization.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Agriculture, Multidisciplinary
Xing Chen, Kaiwen Chen, Hao Cheng, Li Liang
Summary: This study successfully prepared soluble aggregates of myofibrillar protein through gallic acid modification, and revealed their aggregation pattern and digestion behavior, which is of great engineering significance for the tailor manufacturing of muscle protein-based beverages.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Review
Food Science & Technology
Xing Chen, Kaiwen Chen, Lingying Zhang, Li Liang, Xinglian Xu
Summary: This review explores the impact of phytophenols on myofibrillar protein and their application in meat products. Phytophenols not only preserve the quality of meat, but also enhance the texture and sensory properties by modifying the structure and functionality of myofibrillar protein. Additionally, innovative applications of the interaction between myofibrillar protein and phytophenols are introduced.
FOOD REVIEWS INTERNATIONAL
(2023)
Review
Food Science & Technology
Yue Wang, M. Aslam Khan, Kaiwen Chen, Lingying Zhang, Xing Chen
Summary: Electrospinning natural biopolymers has gained great attention due to their versatile properties and potential applications in the food industry. These biopolymers, such as proteins and polysaccharides, are abundant, biocompatible, and degradable, making them suitable for use in food areas. However, challenges still exist in spinning natural biopolymers, such as the difficulty in spinning globular structure and the poor water vapor barrier properties. This review provides a comprehensive overview of the basic knowledge of natural biopolymers and their fiber fabrication methods, as well as the functional characteristics of micro/nanofibers. The emerging applications in food-related areas are also highlighted to promote the development of electrospinning fibers in the food industry.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Lingying Zhang, Xing Chen, Yue Wang, Xinglian Xu, Peng Zhou
Summary: This study achieved thermo-reversible gelation of muscle myofibrillar protein (MP) through elaborate deamidation using protein glutaminase (PG). The concentration of protein and reaction time of PG were found to be vital for creating thermo-reversible gels. The gel exhibited a perforated lamellar microstructure and had a high water-holding capacity. The results indicated that the thermo-reversible gelation was closely related to the reversible assembly of protein structures.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Yu Ming, Yingzhen Wang, Yuqianqian Xie, Xiufang Dong, Yoshimasa Nakamura, Xing Chen, Hang Qi
Summary: Polyphenol extracts from Ascophyllum nodosum (PhE) were used to retard protein degradation during sea cucumber processing. PhE showed significant antioxidant effects by inhibiting oxidation, decreasing protein dissolution, and improving the structural and thermal stability of the sea cucumber body wall.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Yu Wang, Jing-jing Yuan, Ke Li, Xing Chen, Yun-tao Wang, Yan-hong Bai
Summary: This study investigated the effects of chickpea protein isolate on the techno-functional properties of reduced-phosphate pork meat batters. The results showed that the addition of 1.5-2% chickpea protein isolate improved the stability, texture, and gel network of the meat batters. Therefore, chickpea protein isolate has the potential to be used in the production of reduced-phosphate meat products.
Article
Biochemistry & Molecular Biology
Xueyao Huang, Jinhua Hu, Guangxue Chen, Yongxue Liang, Jie Yan Cheryl Koh, Dingrong Liu, Xing Chen, Peng Zhou
Summary: We report that hyaluronic acid (HA) can modulate taste perception by interacting with taste compounds and mucin. Different conformations of HA impact taste perception, with high molecular weight HA inhibiting taste perception and low to medium molecular weight HA enhancing taste perception. Our findings provide insights into the conformational changes of natural mucoadhesion and mucopenetration polymers and their potential use as taste enhancers.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Jiahui Chen, Jiale Chai, Xing Chen, Mingyuan Huang, Xianming Zeng, Xinglian Xu
Summary: In this study, the effects of adjusting the intensity of protein interaction with other food components on the film properties were investigated using a myofibrillar protein (MP) system. The structure and rheological properties of film-forming solutions were determined, and the structure of composite films was examined using various techniques. The results showed that films with greater food component interaction exhibited smoother and more uniform surfaces. Additionally, the MP-based edible films with stronger food component interactions demonstrated superior mechanical, water vapor barrier, and ammonia sensitivity capabilities compared to other groups.
Article
Food Science & Technology
Xiaoyu Yin, Qiaobin Hu, Xing Chen, Song Tan, Ajuan Niu, Weifen Qiu, Guangyu Wang
Summary: This study aimed to prepare clove essential oil (CEO) nanoemulsion through high-pressure homogenization (HPH) using natural food-grade materials sodium caseinate and gum arabic. The nanoemulsion exhibited desirable physicochemical properties and non-contact antimicrobial activity, making it suitable for extending the shelf life of bread. ATR-FTIR spectroscopy analysis confirmed the interactions between the wall material and CEO, and the HPH-treated emulsions showed good stability after 60 days of storage.
Article
Food Science & Technology
Ying Bai, Yihan Sun, Xiang Li, Jiaying Ren, Chenghang Sun, Xing Chen, Xiuping Dong, Hang Qi
Summary: Plant protein-based food-grade Pickering emulsions have gained increasing interest. This study developed PC-Lys nanocomplexes as emulsifiers, which successfully stabilized Pickering emulsions and protected FX from degradation. The PC-Lys stabilized Pickering emulsions demonstrated enhanced chemical stability and bioavailability of FX.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Acoustics
Jiahui Chen, Jiale Chai, Xiaomei Sun, Ye Tao, Xing Chen, Guanghong Zhou, Xinglian Xu
Summary: The efficient synthesis of MRN-GAD complex in UID-assisted processing is a challenging problem in food manufacturing. This study analyzed the effect of viscosity characteristics on the efficiency of UID processing in MRN-based beverages. Both viscosity and surface tension can enhance sono-physico-chemical effects on degradation, with surface tension having a more significant effect than viscosity. Structural indicators and microstructure analysis revealed small changes in MRN structure during the modification procedure. The MRN-GAD7 system showed improved water contact angle and system stability compared to the MRN-GAD4 group, leading to enhanced ABTS-scavenging capacity due to increased viscosity.
ULTRASONICS SONOCHEMISTRY
(2023)
Article
Food Science & Technology
Lingying Zhang, Yanna Zhang, Yue Wang, Xing Chen
Summary: This study reveals the key role of the coiled-coil structure in the thermo-reversible gelation of myofibrillar protein (MP), which can be achieved through enzymatic deamidation. The findings provide insights into the molecular basis of natural coiled-coil reversible gelation and have implications for the development of new muscle protein products.
CURRENT RESEARCH IN FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Yanyun Zhang, Wenyan Fu, Dongmei Liu, Xing Chen, Peng Zhou
Summary: Enzymatic deamidation is a promising approach to improve the solubility of myofibrillar proteins in water. This study revealed that deamidation weakens the assembly ability of myosin thick filaments, and neutralizes positive charged clusters at a distance of 14-29 nm from the C-terminus, which impairs the ordered thick filament growth and promotes protein solubilization.
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)
