Article
Biochemistry & Molecular Biology
Shi-Yong Liu, Hongtao Lei, Long-Qing Li, Fengyuan Liu, Lin Li, Jing-Kun Yan
Summary: The direct addition of curdlan was found to enhance the physicochemical, structural, and functional properties of heat-induced soy protein isolate (SPI) gels. It improved the gel-forming performance, water-holding capacity, and gel strength of SPI gels, resulting in the formation of stable gels with uniform and compact network structures.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Luis Gustavo Lima Nascimento, Lucas Sales Queiroz, Heidi Olander Petersen, Rodolphe Marie, Naaman Francisco Nogueira Silva, Mohammed Amin Mohdammadifar, Paulo Peres de Sa Peixoto Junior, Guillaume Delaplace, Antonio Fernandes de Carvalho, Federico Casanova
Summary: This study investigated the application of high-intensity ultrasounds (HIUS) to improve the gelation of mixed protein systems made of casein micelles (CMs) and pea. The ultrasound treatment increased solubility and surface hydrophobicity, while decreasing viscosity of the protein suspensions, particularly in blends with pea protein. However, replacing 20% of CMs with pea protein affected gel elasticity. Use of HIUS to create smaller and more hydrophobic building blocks before acidification increased gel elasticity up to 10 times. Thus, high-intensity ultrasounds are a suitable green technique to enhance the gelling properties of CMs: pea systems.
Article
Food Science & Technology
Sitian Zhang, Weijuan Huang, M. S. Roopesh, Lingyun Chen
Summary: This study introduces a pre-treatment method using atmospheric cold plasma and pH-shifting to improve the gelling property of pea protein. The results show that this method can enhance the gel strength of pea protein and allow it to form gels at lower temperatures, making it more widely applicable in food formulations.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Engineering, Chemical
Xiaoyu Yang, Chuxin Ke, Liang Li
Summary: The study evaluated the influence of lactic acid bacteria (LAB) on the gel characteristics of fermentation-induced soy protein isolate (SPI) gel. It was found that different LAB strains had specific effects on gel characteristics, enhancing the hardness and water holding capacity of the gels. Analysis of scanning electron microscope and rheological properties showed that LAB had a significant impact on the formation and properties of the gels.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Food Science & Technology
Jiao Ge, Cuixia Sun, Yuyang Chang, Mengge Sun, Yin Zhang, Yapeng Fang
Summary: The study found that the addition of panda bean protein amyloid fibrils (PDPF) significantly enhanced the strength of heat-induced pea protein isolate (PPI) gels and improved their structure. This provides scientific support for PDPF as a promising gel ingredient in food industrial applications.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Agriculture, Multidisciplinary
Yuanqi Lv, Jing Wang, Lilan Xu, Tingting Tang, Yujie Su, Luping Gu, Cuihua Chang, Ming Zhang, Yanjun Yang, Junhua Li
Summary: The study investigated the effects of partial replacement of soy protein isolate (SPI) with okara dietary fiber (ODF) on the gelling properties of SPI gels with and without NaCl. Results showed that the presence of ODF improved gel hardness and increased dietary fiber content.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Yan Chen, Tong Wang, Yinfeng Zhang, Xinrun Yang, Jing Du, Dianyu Yu, Fengying Xie
Summary: This study found that OH treatment contributed to the unfolding of protein structures and the formation of smaller aggregates, resulting in improved mechanical properties and water holding capacity of protein gels.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Chemistry, Applied
Yulin Li, Xin Qi, Liyuan Rong, Jinwang Li, Mingyue Shen, Jianhua Xie
Summary: This study investigated the improvement of heat-induced pea protein isolate (PPI) gel using gellan gum (GG). The addition of GG significantly enhanced the gel strength, water holding capacity, and rheological properties of GG-PPI gels. Scanning electron microscopy revealed the promotion of a dense and homogeneous gel network structure by GG.
FOOD HYDROCOLLOIDS
(2024)
Article
Food Science & Technology
William Nicholas Ainis, Ran Feng, Frans W. J. van den Berg, Lilia Ahrne
Summary: The viscoelastic properties of pea and soy protein pastes with different concentrations were studied for their 'printability' in extrusion 3D printing. The rheological parameters G,' tan delta and sigma y were influenced by protein concentration, and different viscoelastic behaviors were observed. SPI formed more stable 3D printed objects compared to PPI in the protein range of 15-17%w/w. This work contributes to understanding the importance of rheology in developing new inks for 3D printed foods.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Chemistry, Applied
Chengbin Zhao, Huanhuan Yin, Jiannan Yan, Xi Niu, Baokun Qi, Jingsheng Liu
Summary: The study demonstrated that ultrasonic pretreatment can enhance the glycation reaction of SPI-MD conjugates, resulting in higher storage modulus and gel strength, but prolonged treatment may weaken the gelation properties.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Zhou Lu, Pin-Rou Lee, Hongshun Yang
Summary: In recent years, there has been a significant increase in demand for plant-based egg substitutes, particularly in countries like Singapore. This study aimed to develop eggless omelets using various ingredients, and found that a formulation with 0.3% kappa-carrageenan best matched the physiochemical properties of eggs. The interactions between kappa-carrageenan and proteins greatly influenced the properties of the plant-based egg products.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Haoran Xing, Xuguang Liu, Yunfeng Hu, Kailei Hu, Junran Chen
Summary: This study investigated the impact and mechanism of Lycium barbarum polysaccharides (LBP) on the gelling behavior of soy protein isolate (SPI). The results showed that the addition of LBP improved the gel strength, water-holding capacity, and viscoelastic properties of SPI gel in a concentration-dependent manner. LBP also enhanced the thermal stability of SPI. The study further revealed that electrostatic and hydrophobic interactions played a critical role in the formation of the SPI-LBP gel composite.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zhou Lu, Pin-Rou Lee, Hongshun Yang
Summary: Protein-polysaccharide interactions play a crucial role in the development of plant-based food products. This study investigated the effects of kappa-carrageenan (KC) on the gelling behaviors, viscoelastic properties, molecular interactions, and microstructures of the soy protein isolate (SPI)/KC complex gels. The results showed that increasing the SPI/KC ratio prolonged the gelling process and strengthened the complex gels, but excessive KC over-compacted the gel. The study deepened the understanding of SPI-KC interactions and provided theoretical support for the industrial applications of SPI/KC complexes in plant-based foods.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Yuanqi Lv, Tingting Tang, Lilan Xu, Jing Wang, Yujie Su, Junhua Li, Luping Gu, Ming Zhang, Yanjun Yang, Cuihua Chang
Summary: In this study, the effects of soybean dietary fiber (DF) on the gel properties of soy protein isolate (SPI) gels were investigated. It was found that the particle size and content of DF influenced the hardness, cohesiveness, and water holding capacity of the gels. The addition of trans-glutaminase (TGase) also had varied effects on the gel properties, depending on the situation.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Food Science & Technology
Xueqi Jin, Ruijing Qu, Yong Wang, Dong Li, Lijun Wang
Summary: The effects of cellulose nanocrystals (CNC) and microcrystalline cellulose (MCC) on the gel properties and microstructure of glucono-delta-lactone-induced soy protein isolate (SPI) gels were investigated. Both CNC and MCC had different effects on the water-holding capacity, gel strength, and viscoelastic modulus of SPI gels. CNC-SPI gels exhibited improved properties, while MCC-SPI gels showed decreased properties. The addition of CNC resulted in a compact and evenly distributed network structure, while the addition of MCC led to a rougher gel network with large aggregates and pores.
Article
Food Science & Technology
Xiang Dong Sun, Yu Lan, Dan Shi, Shu Wen Lu, Hui Liao, Rui Ying Zhang, Xin Miao Yao, Ying Lei Zhang, Ping Su, Hong Shan
JOURNAL OF CEREAL SCIENCE
(2015)
Article
Food Science & Technology
Xiang Dong Sun, Ping Su, Hong Shan
JOURNAL OF FOOD SCIENCE
(2017)
Article
Agriculture, Multidisciplinary
Xiang Dong Sun, Dan Shi, Yu Lan, Xin Miao Yao, Rui Ying Zhang, Ying Lei Zhang, Ping Su, Hong Shan
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2017)
Review
Food Science & Technology
Xiang Dong Sun, Richard A. Holley
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2011)
Review
Food Science & Technology
Xiang Dong Sun, Richard A. Holley
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2012)
Article
Chemistry, Applied
Xiang Dong Sun, Susan D. Arntfield
Article
Chemistry, Applied
Xiang Dong Sun, Susan D. Arntfield
FOOD HYDROCOLLOIDS
(2011)
Article
Chemistry, Applied
Xiang Dong Sun, Susan D. Arntfield
FOOD HYDROCOLLOIDS
(2012)
Article
Chemistry, Applied
Xiang Dong Sun, Susan D. Arntfield
FOOD HYDROCOLLOIDS
(2012)
Article
Food Science & Technology
Hong Shan, Shu Wen Lu, Lian Zhou Jiang, Le Kai Wang, Hui Liao, Rui Ying Zhang, Chang Jun Dai, Xin Miao Yao, Ying Lei Zhang, Ping Su, Xiang Dong Sun
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
(2015)
Review
Food Science & Technology
Xiang Dong Sun
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2011)
Article
Engineering, Chemical
Xiang Dong Sun, Susan D. Arntfield
JOURNAL OF FOOD ENGINEERING
(2011)
Article
Engineering, Chemical
Xiang Dong Sun, Susan D. Arntfield
JOURNAL OF FOOD ENGINEERING
(2011)
Review
Food Science & Technology
Xiang Dong Sun, Richard A. Holley
JOURNAL OF FOOD SCIENCE
(2010)
Review
Food Science & Technology
Xiang Dong Sun, Ping Su, Hong Shan
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2017)
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)