Article
Agriculture, Dairy & Animal Science
G. Rathod, J. K. Amamcharla
Summary: Milk protein concentrate (MPC) is a valuable ingredient that can improve viscosity and consistency when the whey proteins are converted into fibrils. In this study, the fibrillated model MPC showed significantly higher viscosity and consistency coefficient compared with the control model MPC.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Biochemistry & Molecular Biology
Linlin Wang, Lilong Wang, Chengrong Wen, Nan Wang, Chunhong Yan, Caihong Shen, Shuang Song
Summary: This study investigated the effect of the interaction between CTS/COS and WPI on protein digestibility. It was found that both CTS and COS significantly reduced the intestinal digestibility of WPI, resulting in a decrease of DH by 43.33% and 52.31% respectively.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Materials Science, Ceramics
Tayebeh Mohammadlou, Ali Akbar Babaluo, Ali Baradar Khoshfetrat
Summary: The study utilized the sol-gel process to fabricate mesoporous gamma-alumina membranes, adjusting the sol viscosity by manipulating the H+Al3+ ratio and adding PEG. The membranes exhibited satisfactory performance in water permeability, PEG rejection, and whey protein purification.
CERAMICS INTERNATIONAL
(2022)
Article
Agriculture, Multidisciplinary
Siyuan Li, Linlin Fan, Shuangjian Li, Xiaochen Sun, Qingru Di, Hui Zhang, Bin Li, Xiaoli Liu
Summary: A layer-by-layer coating method using whey protein isolate fibrils and sodium alginate, carboxymethyl cellulose, or xanthan gum was developed to improve the survival rate of Lactobacillus plantarum in simulated digestion, storage, and fermented blueberry juices. The coated Lactobacillus remained stable after fermentation and exhibited higher survival rates in simulated digestion and storage compared to uncoated counterparts. The formation mechanism of the coating process was explored, revealing the involvement of electrostatic interactions and hydrogen bonding. This approach has great potential in protecting and delivering probiotics in food systems.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Surjit Kaur, Todor Vasiljevic, Thom Huppertz
Summary: This study aimed to investigate the operational parameters and effects of plant proteases on the hydrolysis of whey protein isolates, whey protein concentrates, and milk protein concentrates in dairy systems. The findings showed that temperature significantly influenced the degree of hydrolysis, and papain was more effective in hydrolyzing whey proteins compared to bromelain. The cleavage of proteins was time-dependent, while the pH remained stable. Kinetic and thermodynamic parameters varied among the different enzymes.
Article
Biochemistry & Molecular Biology
Jialu Ni, Kuiyou Wang, Deyang Yu, Mingqian Tan
Summary: In this study, stable Pickering emulsions based on Chlorella pyrenoidosa protein-chitosan complex were prepared, and lutein was encapsulated into corn oil droplets to increase its stability and bioavailability in gastrointestinal digestion. The results showed that the emulsion droplet size decreased and the stability and viscosity increased significantly with the increase of chitosan concentration. The retention rate of lutein in Pickering emulsions stabilized by CP-CS complex was significantly higher than that in Pickering emulsions stabilized by CP only and corn oil, and the bioavailability of lutein encapsulated in Pickering emulsions stabilized by CP-CS complex reached 44.83% in simulated gastrointestinal digestion.
Article
Agriculture, Multidisciplinary
Minghao Zhang, Haiyue Sun, Yankai Liu, Yu Wang, Chunhong Piao, Dan Cai, Yuhua Wang, Jingsheng Liu
Summary: The study showed that an appropriate concentration of PUL could enhance the interactions between WPC and PUL, improving the gel by strengthening hydrogen bonding, electrostatic interactions, and exposure of hydrophobic groups, while excessive PUL inhibited the formation of disulfide bonds. Furthermore, interactions like hydrophobic interactions, disulfide bonds, and hydrogen bonds were affected under alkaline conditions. The rheological results indicated that both PUL concentration and pH had similar effects on the storage modulus of WPC/PUL gels.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Chemistry, Applied
Chao Zhang, Yuying Fu, Zeya Li, Teng Li, Yugang Shi, Hujun Xie, Yuan Li, Huanhuan Su, Zhenpeng Li
Summary: In this study, protein fibrils were prepared from whey protein isolate fibrils (WPIF) to protect and deliver beta-carotene (BC), showing that the main interactions between WPIF and BC were through hydrogen bonding and hydrophobic interaction. The encapsulation efficiency of treated WPIF24 was significantly increased, and simulated gastrointestinal release demonstrated that BC encapsulated by WPIF24 reached maximum release in the simulated intestine.
Article
Chemistry, Applied
Timon R. Heyn, Marcel Schrader, Ingo Kampen, Arno Kwade, Karin Schwarz, Julia K. Keppler
Summary: In this study, beta-lactoglobulin solutions were mechanically stressed using glass beads at high temperatures and low pH value to investigate the effect of mechanical stressing and surfaces on amyloid aggregation kinetics. The findings provide valuable insights into the role of specific mechanical factors in facilitating the assembly of building blocks for efficient production of functional amyloid aggregates. The use of different diameters of glass beads and shaking frequencies allowed for the manipulation of mechanical stress energy, which was quantified using CFD-DEM simulations. Surface effects were examined by modifying the hydrophobicity and surface roughness of the glass beads. The analysis of amyloid aggregates and bead surfaces was performed using ThT-assay, AFM, and ATR-FTIR techniques.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Fuyun Ji, Jingjing Xu, Yuanyuan Ouyang, Dongdong Mu, Xingjiang Li, Shuizhong Luo, Yizhong Shen, Zhi Zheng
Summary: This study investigated the fibrillation of soy protein isolate (SPI) under different temperatures and NaCl concentrations, revealing that the fibrils formed at various conditions exhibited different structures and properties. The results showed significant effects of temperature and salt concentration on the fibrillation rate and structure, with flexible fibrils adsorbing to droplet surfaces more quickly and enhancing emulsifying properties. These findings suggest potential applications for protein fibrils in food industry.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Qianwan Guo, Tengchao Li, Chao Yuan, Li Liang, Michael G. Ganzle, Meng Zhao
Summary: This study found that whey protein isolate fibrils (WPIF) can provide better protection for probiotics during ambient storage, raising doubt about the effectiveness of antioxidants in probiotic protection.
Article
Chemistry, Applied
Yiguo Zhao, Chenxi Wang, Wei Lu, Cuixia Sun, Xinyuan Zhu, Yapeng Fang
Summary: The study found that the structure of WPI fibrils transformed during heating, forming semiflexible and linear structures with high aspect ratio. Additionally, the conversion, fluorescence intensity, and isoelectric point of WPI increased with heating time. The antioxidant activity of WPI also improved after fibrillization, depending on the duration of heating.
Article
Chemistry, Applied
Yiguo Zhao, Chenxi Wang, Yuyang Chang, Saiya Li, Cuixia Sun, Yapeng Fang
Summary: This study characterized the shear and extensional rheology properties of whey protein fibril dispersions under different conditions. The results showed that heating time and fibril length had significant effects on the extensional viscosity and relaxation times of the dispersions. pH value also influenced the dispersion's break-up time and relaxation time. These findings provide useful insights for the application of whey protein fibrils in the food industry.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Marta Tomczynska-Mleko, Katsuyoshi Nishinari, Stanislaw Mleko, Konrad Terpilowski, Salvador Perez-Huertas
Summary: Whey protein isolate dispersions (9.5% protein) with 1.5% sugar (glucose, mannose, or xylose) were pre-heated and subjected to ions-induced gelation in an ultrasound environment. Sonication affected the rheological properties of gels and altered their surface hydrophilicity. This ultrasound-induced cold gelation method has the potential to develop new functional protein/sugar gel products with tailor-made attributes.
FOOD HYDROCOLLOIDS
(2023)
Article
Engineering, Chemical
Malou Warncke, Ingrun Kieferle, Thanh Mai Nguyen, Ulrich Kulozik
Summary: The research investigated the mechanisms responsible for viscosity changes in milk protein concentrates based on total protein concentration, casein/whey protein ratio, and heating, showing that whey protein depletion was key in impacting viscosity, polydispersity, and whey protein denaturation.
JOURNAL OF FOOD ENGINEERING
(2022)
Review
Food Science & Technology
Yuwan Liu, Chao Qiu, Xiaojing Li, David Julian McClements, Chenxi Wang, Zhiheng Zhang, Aiquan Jiao, Jie Long, Kunfu Zhu, Jinpeng Wang, Zhengyu Jin
Summary: This paper reviews the preparation and properties of several starch-based nanoparticles and cyclodextrins derivatives, focusing on their mechanisms in modulating glucose release and gut microbiome in the gastrointestinal tract. The authors suggest that these edible nanomaterials, through encapsulation and protection of prebiotics or bioactive components, can achieve probiotic functions, providing valuable information for designing functional foods to improve human health.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Pierre Villeneuve, Claire Bourlieu-Lacanal, Erwann Durand, Jerome Lecomte, David Julian McClements, Eric A. Decker
Summary: Lipid oxidation is a major cause of quality deterioration in food products, and the presence of colloidal structures and interfaces play a crucial role in this process. Micelles in emulsions and reverse micelles in bulk oils are reservoirs for antioxidants and pro-oxidants, and serve as nanoreactors where lipid oxidation reactions occur.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Fuguo Liu, Moting Li, Qiankun Wang, Jun Yan, Shuang Han, Cuicui Ma, Peihua Ma, Xuebo Liu, David Julian McClements
Summary: The modern food and agriculture industry faces numerous urgent challenges that need to be addressed using science and technology in order to create a new generation of healthier and more sustainable foods. This review article focuses on emerging raw materials, structural design principles for innovative products, developments in eco-friendly packaging, and precision nutrition and customized production of foods.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Review
Food Science & Technology
Jiayan Zhang, Huan Deng, Juan Bai, Xinghua Zhou, Yansheng Zhao, Ying Zhu, David Julian McClements, Xiang Xiao, Quancai Sun
Summary: This article reviews the nutritional and functional characteristics of barley, focusing on its ability to improve glucose/lipid metabolism. It also discusses recent trends in barley product development and explores current limitations and future research directions in glucolipid modulation mechanisms and barley bioprocessing.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2023)
Article
Food Science & Technology
Donpon Wannasin, David Julian McClements
Summary: This study investigates the impact of pigment and oil droplet characteristics on the optical properties of model plant-based foods. It finds that increasing colorant concentration, increasing droplet size, and decreasing droplet concentration enhance the chromaticness of the emulsions, while decreasing colorant concentration, decreasing droplet size, and increasing droplet concentration increase the lightness of the emulsions.
Article
Chemistry, Applied
Song Cui, David Julian McClements, Jiangli Shi, Xingfeng Xu, Fangjie Ning, Chaoran Liu, Liyang Zhou, Qingjie Sun, Lei Dai
Summary: In this study, low-fat PKEGs were successfully fabricated using zein/phytic acid complex nanoparticles. These PKEGs, with their semi-solid textures and high stability, could serve as effective delivery systems for hydrophobic bioactive substances.
Article
Chemistry, Applied
Zhiheng Zhang, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Zhengyu Jin, Chao Qiu
Summary: In this study, zein/hydroxypropyl-beta-cyclodextrin nanoparticles were successfully synthesized and characterized. These nanoparticles exhibited high encapsulation efficiency for curcumin and improved its antioxidant activity and photostability. They have the potential to be used as effective food-grade delivery systems for low water-soluble bioactive substances.
Editorial Material
Chemistry, Applied
Jingxiang Shu, David Julian McClements, Shunjing Luo, Jiangping Ye, Chengmei Liu
Summary: This study compared the properties of alginate-based emulsion gels formed by internal and external gelation methods. Results showed that emulsion gels formed by internal gelation had smaller droplets, higher hardness, water holding capacity, and freeze-thaw stability. Additionally, internal gelation resulted in slightly higher lycopene bioaccessibility (36.1% compared to 33.4% with external gelation). These findings are important for optimizing the design and fabrication of emulsion gels as delivery systems for nutraceuticals in the food industry.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Jun Yan, Siqi Li, Guipan Chen, Cuicui Ma, David Julian McClements, Xuebo Liu, Fuguo Liu
Summary: This study investigated the effects of heat-induced and enzyme-induced gelation on the formation and properties of composite hydrogels prepared using whey protein isolate (WPI) and gelatin. The results showed that by changing the pH and crosslinking methods, the structure and texture of the composite hydrogels could be controlled, which may have potential applications in various industries including food.
FOOD HYDROCOLLOIDS
(2023)
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
Food Science & Technology
Bingjing Zheng, Hualu Zhou, David Julian Mcclements, Severino Matias De Alencara
Summary: Plant-based milk can be fortified with multiple polyphenols using pH-driven approaches, which effectively encapsulate the polyphenols and enhance their bioaccessibility. The study highlights the feasibility of using these approaches to create plant-based delivery systems for various polyphenols, offering specific health benefits to consumers.
Article
Food Science & Technology
Zhiyun Zhang, Dingkui Qin, Kanon Kobata, Jiajia Rao, Jiakai Lu, David Julian McClements
Summary: This study compares the digestive fate of plant-based scallop analogs to real scallops and finds differences in microstructure, physicochemical properties, and protein digestibility. Plant-based scallops have lower protein digestibility, which may be due to differences in protein structure, dietary fibers (pectin), or antinutritional factors in plant proteins.
Article
Chemistry, Applied
Wenmeng Liu, Long Chen, David Julian Mcclements, Yidong Zou, Guanxiong Chen, Zhengyu Jin
Summary: In this study, a complex of chitosan, betaine, and vanillin was used as a starch modifier to improve the viscosity, gelation, and thermal stability of corn starch. The modification mechanism involved hydrogen bond interaction, Schiff base crosslinking, and electrostatic interaction. The results showed that the complex enhanced the viscosity and viscoelasticity of the starch, promoted gel formation, and improved thermal stability. Additionally, the microstructure of the starch became more orderly and regular with the addition of the modifier.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zhiheng Zhang, Yaxu Meng, Jinpeng Wang, Chao Qiu, Wenbo Miao, Qianzhu Lin, Xiaojing Li, Shangyuan Sang, David Julian McClements, Aiquan Jiao, Zhengyu Jin
Summary: A simple reverse solvent co-precipitation method was used to prepare zein/debranched oxidized starch coreshell composite nanoparticles, which showed good stability and the ability to protect resveratrol. The nanoparticles had a higher encapsulation rate of resveratrol compared to pure protein nanoparticles. The composite nanoparticles exhibited various interactions and maintained the biological activity of nutrient molecules under different conditions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xiaoyan Hu, Qian Ju, Charmaine K. W. Koo, David Julian McClements
Summary: This study successfully created plant-based biopolymer composites with meat-like textures using coacervation and thermal gelation. By modulating the electrostatic interactions between potato protein and gellan gum, and controlling the pH value, the structural organization and rheology of the composites could be controlled. The findings of this study are significant for the design of plant-based foods with desirable textural attributes.
FOOD HYDROCOLLOIDS
(2024)
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)
