Article
Biochemistry & Molecular Biology
Yingyuan Zhao, Zhaoxuan Wang, Shuxian Liu, Shiying Xie, Yinchun Xie, Ruifang Li, Hiroaki Oda
Summary: This research screens the best ratio of compound lyophilization protectants through single-factor experiments and response surface optimization experiments, and prepares excellent astaxanthin/BSA/chitosan nanosuspension (ABC-NPs) lyophilized powder, solving the problem of inconvenient storage and transportation of aqueous drugs.
Article
Pharmacology & Pharmacy
Mohamed Nasr, Ahmed Y. Kira, Sameh Saber, Ebtessam A. Essa, Sanaa A. El-Gizawy
Summary: This study successfully synthesized lactose-modified chitosan nanoparticles as a liver-targeted nanocarrier for telmisartan with the potential to offer an effective therapy for hepatocellular carcinoma. The lactose-modified chitosan nanoparticles exhibited good drug release and liver targeting properties.
Article
Agricultural Engineering
Karine Modolon Zepon, Caroline do Amaral Fetzner Pucci, Alana Witt Hansen, Fernanda Mendes de Moraes, do Nascimento Jose Heriberto Oliveria, Fernando Dal Pont Morisso, Rachel Faverzani Magnago, Ana Luiza Ziulkoski
Summary: This study proposes using maltose and lactose as reducing and cryoprotectant agents to improve the long-term stability of silver nanoparticles (AgNPs). The sugars can act as reducing and capping agents of the synthesized AgNPs, and prevent aggregation under freezing and freeze-drying. The freeze-dried AgNPs showed more stability and maintained their antibacterial and cytotoxic activities, making maltose and lactose a green alternative for synthesizing and preserving AgNPs.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Review
Chemistry, Applied
Jawhar Hafsa, Mohammed Ali Smach, Reda Ben Mrid, Mansour Sobeh, Hatem Majdoub, Abdelaziz Yasri
Summary: The Maillard reaction enhances the functional properties of chitosan, leading to improved antimicrobial, antioxidant, and emulsifying capabilities that effectively extend the shelf life and quality of food products.
Article
Nutrition & Dietetics
Na Chen, Yu Fu, Zhen-Xing Wang, Xin-Huai Zhao
Summary: During the thermal processing of dairy products, the Maillard reaction between milk proteins and lactose leads to the formation of glycated proteins. This study found that glycated casein has lower anti-inflammatory activity and may promote cell inflammation. These results indicate that lactose-glycation attenuates the anti-inflammatory potential of casein hydrolysate.
Article
Food Science & Technology
Zhen Zeng, Jinqiu Wang, Xuefei Wen, Yi Wang, Xiang Li, Dayu Liu, Fang Geng
Summary: In this study, the effects of three drying techniques on the morphology and texture of edible fruiting bodies of D. indusiata (EFD) were systematically assessed. Metabolomic analysis revealed significant changes in the abundance of metabolites in EFD samples dried using different techniques. Freeze drying preserved the microstructure of EFD samples and improved their appearance, texture, and rehydration properties. Vacuum drying and hot air drying influenced the abundance of taste-related compounds and enhanced the umami of EFD. The browning of hot air dried EFD was caused by Maillard reactions, oxidative degradation of ascorbic acid, and phenylalanine metabolic pathway.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Zhuofan Huang, Kaixin Li, Lingjun Ma, Fang Chen, Xiaosong Hu, Song Miao, Junfu Ji
Summary: The effects of different grafting degrees of WPI-inulin Maillard reaction products on lactose crystallization and subsequent release behaviors were investigated. The results showed that the use of MRPs as wall materials significantly increased encapsulation efficiency, with greater flavor retention and lower moisture adsorption. Proper Maillard reaction times (e.g., 48 h and 72 h) effectively delayed lactose crystallization and improved the structural stability of the matrix. This innovative finding aims to control crystallization behaviors and enhance the usability of high-lactose containing products in encapsulation systems.
Article
Food Science & Technology
Riccardo Bottiroli, Antonio Dario Troise, Eugenio Aprea, Vincenzo Fogliano, Flavia Gasperi, Paola Vitaglione
Summary: An increase in storage temperature resulted in significant changes in the free amino acids profile, increasing Strecker aldehydes and methyl ketones formation. Maillard reaction and lipid oxidation at 30 and 40 degrees C led to modification of the milk color, while no significant alteration was observed at 4 and 20 degrees C.
FOOD RESEARCH INTERNATIONAL
(2021)
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.
Review
Food Science & Technology
Jia Xiang, Fenglin Liu, Bo Wang, Lin Chen, Wenjie Liu, Songwen Tan
Summary: Milk contains two main components with high nutritional value - milk protein and lactose. These components are widely used in food and medicine, participating in non-enzymatic browning reactions such as the Maillard reaction. Maillard reaction products have diverse applications in areas such as food flavor and drug carriers.
Article
Biochemistry & Molecular Biology
Kindness A. Uyanga, Walid A. Daoud
Summary: The study focuses on molecular recognition for functional supramolecular natural polymer-based hydrogels, investigating the influence of composition on microstructure and swelling. Mathematical modeling and experimental studies are used to examine the hydrolytic properties, microstructure parameters, and physicochemical properties, generating predictive models. The addition of PEG and Bi2Te3 enhances the thermal conductivity of the hydrogels, showing potential for wearable textiles/devices.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Review
Biochemistry & Molecular Biology
Huijuan Yang, Yuyu Zhang, Fang Zhou, Juanjuan Guo, Jiajie Tang, Yanqing Han, Zhanming Li, Caili Fu
Summary: The article introduces the improvement and application of chitosan in the Maillard reaction, focusing on the synthesis, optimization, structural identification of CMRPs and their application in the food industry, as well as proposing future research directions.
Article
Agriculture, Multidisciplinary
Junzhe Yu, Na Hu, Liran Hou, Fangxue Hang, Kai Li, Caifeng Xie
Summary: This study investigated the properties of water-soluble chitosan derivatives and found that the degree of deacetylation of chitosan had a significant effect on its structure, composition, and properties. Mannose incorporation enhanced the antimicrobial and antioxidant activities of chitosan. The results suggest that these chitosan derivatives could be used in various applications.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Francesca Cuomo, Michela Quiquero, Maria Carmela Trivisonno, Martina Angelicola, Maria Cristina Messia, Emanuele Marconi
Summary: The influence of different operating conditions during the high temperature pasta drying process was investigated in this study. Different drying diagrams were set up to find the best compromise between high temperature treatment and mitigation of heat damage.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Feng-Feng Qu, Xiao-Han Li, Pei-Qiang Wang, Ya-Hui Han, Ying Wu, Jian-Hui Hu, Xin-Fu Zhang
Summary: This study analyzed the dynamic changes of key components and their precursors contributing to the chestnut-like aroma in green tea during the processing. The results showed that the thermal process significantly affected the volatile components in tea leaves, leading to changes in alcohols, esters, ketones, acids, phenols, and sulfur compounds. Additionally, 31 volatile compounds were identified as the key odorants responsible for the chestnut-like aroma, with most of them forming during the drying stage. Furthermore, certain amino acids and glucose were found to be involved in the formation of the aroma.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Biochemical Research Methods
A. Mena-Garcia, S. Rodriguez-Sanchez, A. Ruiz-Matute, M. L. Sanz
JOURNAL OF CHROMATOGRAPHY A
(2020)
Article
Food Science & Technology
Ana M. Zuluaga, Adal Mena-Garcia, Ana C. Soria Monzon, Maite Rada-Mendoza, Diana M. Chito, Ana Ruiz-Matute, Maria L. Sanz
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Biochemical Research Methods
Ana M. Zuluaga, Adal Mena-Garcia, Diana Chito-Trujillo, Maite Rada-Mendoza, Maria L. Sanz, Ana I. Ruiz-Matute
Review
Food Science & Technology
Aroa Lopez-Santamarina, Alexandre Lamas, Alicia del Carmen Mondragon, Alejandra Cardelle-Cobas, Patricia Regal, Jose Antonio Rodriguez-Avila, Jose Manuel Miranda, Carlos Manuel Franco, Alberto Cepeda
Summary: Probiotics have shown positive effects in preventing and treating various viral infections, by enhancing immune responses, reducing symptoms, and shortening disease duration.
Article
Food Science & Technology
Aroa Lopez-Santamarina, Alejandra Cardelle-Cobas, Alicia del Carmen Mondragon, Laura Sinisterra-Loaiza, Jose Manuel Miranda, Alberto Cepeda
Summary: This study investigated the potential prebiotic effect of a brown whole seaweed Himanthalia elongata using an in vitro model of the human distal colon. Results showed selective utilization of H. elongata by Bacteroides ovatus and inulin mainly by Parabacteroides distasonis, with differences in short-chain fatty acid production observed.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Biochemistry & Molecular Biology
Gabriel Miguez-Suarez, Alejandra Cardelle-Cobas, Laura Sinisterra-Loaiza, Beatriz Vazquez, Alberto Cepeda, Carolina Nebot
Summary: The use of veterinary drugs in animal production is a common practice to ensure animal and human health. However, residues of these drugs could be found in animal food products, as well as in the environment, exposing humans to these substances. This study developed a multiclass method to analyze various pharmaceuticals in human feces, revealing the involuntary exposure of human gut microbiota to active substances such as pharmaceuticals.
Article
Biochemical Research Methods
Ignacio Jimenez Amezcua, Sergio Rivas Blas, Marina Diez Municio, Ana Cristina Soria, Ana Isabel Ruiz Matute, Maria Luz Sanza
Summary: A new multianalytical methodology based on gas chromatography and liquid chromatography coupled to mass spectrometry has been proposed to evaluate frauds affecting the composition of Coleus forskohlii root supplements. The methodology successfully detected low concentrations of forskolin and the replacement of C. forskohlii by other vegetable sources in the supplements.
JOURNAL OF CHROMATOGRAPHY A
(2022)
Article
Nutrition & Dietetics
Adal Mena-Garcia, Angie Julieth Bellaizac-Riascos, Maite Rada-Mendoza, Diana Maria Chito-Trujillo, Ana Isabel Ruiz-Matute, Maria Luz Sanz
Summary: Food supplements of plant origin, especially those containing (-)-hydroxycitric acid ((-)-HCA) from Garcinia cambogia, are increasingly popular among consumers for weight control and good health. However, recent controversies over their safety have raised concerns, requiring further research and monitoring of their composition. This study utilized a multi-analytical approach to determine the (-)-HCA content and other constituents in Garcinia cambogia food supplements, as well as detecting fraudulent practices in these products by comparing declared and experimentally determined values. The findings highlight the importance of quality control and the need for accurate labeling in these supplements.
Review
Food Science & Technology
Salvador Fernandez-Rico, Alicia del Carmen Mondragon, Aroa Lopez-Santamarina, Alejandra Cardelle-Cobas, Patricia Regal, Alexandre Lamas, Israel Samuel Ibarra, Alberto Cepeda, Jose Manuel Miranda
Summary: Despite increasing global milk consumption, there has been a consistent decline in some regions, causing a major crisis for milk producers and the dairy industry. Possible solutions include encouraging non-consumers to drink milk again or promoting milk and dairy products with higher added value, such as A2 milk. However, A2 milk releases smaller amounts of the bioactive opioid peptide beta-casomorphin 7, which can have harmful effects on human health, and it also has poorer technological properties in the production of some dairy products. Therefore, there are doubts about whether the dairy industry should invest in this product.
Article
Biochemistry & Molecular Biology
Carolina Nebot, Alejandra Cardelle-Cobas, Ignacio Garcia-Presedo, Ewelina Patyra, Alberto Cepeda, Carlos M. Franco
Summary: Veterinary drugs are commonly used in food-producing animals to prevent and treat diseases. Analyzing pharmaceutical residues in animal manure can help evaluate legal and illegal practices in food production without harming animals. A method for simultaneously analyzing 29 active substances in manure samples was described in this article, with antibiotics and antiparasitic agents being the main focus. The method was validated and showed potential for controlling the administration of pharmaceuticals in food-producing animals.
Review
Nutrition & Dietetics
Shahrzad Ezzatpour, Alicia del Carmen Mondragon Portocarrero, Alejandra Cardelle-Cobas, Alexandre Lamas, Aroa Lopez-Santamarina, Jose Manuel Miranda, Hector C. Aguilar
Summary: The human gastrointestinal tract contains diverse microorganisms that interact with the host and play important roles in regulating metabolic processes. While the gut bacteriome has been extensively studied, there is increasing interest in understanding the influence of other microbial groups, such as the gut virome and phages, on the host immune system and metabolic functions. Investigating the role of virome-rectification-based therapies in various diseases is also important. In future research, stool metagenomic investigations should focus on identifying bacteria and phages, as well as studying their correlation networks, to gain a better understanding of gut microbiota activity in metabolic disease progression.
Article
Food Science & Technology
Lourdes Gonzalez-Salitre, Araceli Castaneda-Ovando, Ulin Antobelli Basilio-Cortes, Adelfa del Carmen Garcia-Contreras, Gabriela Mariana Rodriguez Serrano, Alejandra Cardelle-Cobas, Alma Delia Roman-Gutierrez, Luis Guillermo Gonzalez-Olivares
Summary: The objective of this study was to biogenically produce seleno-amino acids and selenium nanoparticles using the probiotic yeast Saccharomyces boulardii. The yeast demonstrated the ability to transform selenium and produce selenium nanoparticles when exposed to a minimum inhibitory concentration of 74 ppm sodium selenite in YPD broth. After 9 hours of fermentation in the YPD broth enriched with the calculated minimum inhibitory concentration of Na2SeO3, the yeast accumulated 3.4 mg/g of selenium. The presence of selenomethionine, selenocysteine, and selenium nanoparticles was confirmed through RP-HPLC and TEM analysis. The findings suggest potential applications of these compounds in food technology and medicine.
Article
Food Science & Technology
Laura Berenice Olvera-Rosales, Emmanuel Perez-Escalante, Araceli Castaneda-Ovando, Elizabeth Contreras-Lopez, Alma Elizabeth Cruz-Guerrero, Patricia Regal-Lopez, Alejandra Cardelle-Cobas, Luis Guillermo Gonzalez-Olivares
Summary: The goal of this study was to determine the proteolytic and ACE inhibition capacities during whey fermentation. The results showed that co-culturing Lacticaseibacillus rhamnosus GG, Streptococcus thermophilus SY-102, and both bacteria together resulted in increased production of protein hydrolysates and low molecular weight peptides, as well as higher ACE inhibition activity.
Article
Food Science & Technology
Adal Mena-Garcia, Maria L. Sanz, Marina Diez-Municio, Ana I. Ruiz-Matute
Summary: Considering the interest in the bioactive properties of saffron (Crocus sativus L.), a new multianalytical strategy using gas chromatography coupled to mass spectrometry (GC-MS) and liquid chromatography with diode array detection coupled to mass spectrometry (HPLC-DAD-MS) was developed and validated to detect frauds affecting saffron-based food supplements (SFS). The results showed discrepancies between declared content and actual content in 65% of the cases, indicating a high susceptibility to adulteration. The multianalytical methodology also identified undeclared additives and the non-declared addition of vegetable sources other than saffron, highlighting the need for comprehensive assessment of SFS quality.
Article
Food Science & Technology
Ignacio Jimenez-Amezcua, Manuel Ignacio Lopez Martinez, Ana Isabel Ruiz Matute, Maria Luz Sanz
Summary: This study provides new solubility data of low-molecular-weight carbohydrates (LMWCs) in natural deep eutectic solvents (NADESs) and explores a new approach for efficient fractionation of bioactive carbohydrates. The results show that NADESs based on choline chloride and ethylene glycol or glycerol are effective alternatives for selectively separating ketoses and aldoses.
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)
