Article
Chemistry, Multidisciplinary
Fatemeh Baghi, Sami Ghnimi, Emilie Dumas, Adem Gharsallaoui
Summary: Two plant-based emulsifiers, soybean lecithin and pea protein isolate, were tested for their ability to emulsify and encapsulate trans-cinnamaldehyde (TC) at different pH levels and after drying with different techniques. The spray-dried powders showed higher encapsulation efficiency (EE) than the freeze-dried powders, but the water content of the freeze-dried powders was lower. Powders prepared at pH 3 exhibited better thermal stability. The resulting powders and nanoemulsions demonstrated antimicrobial activity against E. coli and L. innocua, highlighting their potential as natural preservatives in food.
APPLIED SCIENCES-BASEL
(2023)
Article
Pharmacology & Pharmacy
JongOk Lee, Eunmi Ban, Heejung Park, Aeri Kim
Summary: This study aimed to improve the stability of bFGF coacervates during freeze-drying by using trehalose as a cryoprotectant. The results showed that trehalose enhanced the mechanical properties and physical properties of freeze-dried coacervates, leading to stable size and PDI values. It also enhanced the activity of bFGF in hyperglycemic human dermal fibroblasts and showed potential therapeutic effects for chronic wounds, including diabetic foot ulcers.
Article
Pharmacology & Pharmacy
Hassana Hsein, Charbel Madi, Vincent Mazel, Pierre Tchoreloff, Virginie Busignies
Summary: Freeze-dried biopharmaceutical products are commonly used for improving stability and storage conditions. However, research is now focused on developing alternative dosage forms for oral administration. This study evaluates the compaction behavior of freeze-dried trehalose powder and demonstrates its potential for tablet formulation with specific properties.
INTERNATIONAL JOURNAL OF PHARMACEUTICS
(2023)
Article
Pharmacology & Pharmacy
Jelena R. Mitrovic, Maja Bjelosevic Ziberna, Aleksandar Vukadinovic, Daniel E. Knutson, Dishary Sharmin, Aleksandar Kremenovic, Pegi Ahlin Grabnar, Odon Planinsekb, Dominique Lunter, James M. Cook, Miroslav M. Savic, Snezana D. Savic
Summary: Nanocrystal dispersions have been found to improve the bioavailability of the deuterated pyrazoloquinolinone ligand DK-I-56-1. The freeze-drying process using different combinations of lyoprotectant and bulking agent was investigated to improve the storage stability of the formulation. The results showed that the appropriate combination of sucrose or trehalose with mannitol, along with the selection of lyophilization process parameters, could yield nanocrystals with satisfactory stability.
EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES
(2023)
Article
Materials Science, Multidisciplinary
Liangyu Li, Peiren Wang, Yanli Xu, Xiaoguang Wu, Xuejun Liu
Summary: The addition of trehalose to lyophilized royal jelly powder can improve its stability and enhance its free radical scavenging ability. An optimal addition of 0.5 wt.% trehalose shows the best radical scavenging ability and lowest hygroscopicity.
Article
Food Science & Technology
Bingjie Liu, Lingfeng Lai, Bertrand Muhoza, Shuqin Xia
Summary: The formation and interfacial properties of complex coacervates were characterized based on different Bloom values of CMC and gelatin. The presence of gelatin with lower Bloom value enhanced the emulsifying activity, while higher Bloom value was beneficial to the emulsifying stability. Using gelatin with higher Bloom value improved the thermal stability and uniform release of encapsulated cinnamaldehyde.
Review
Food Science & Technology
Chibuzo Stanley Nwankwo, Endurance Oghogho Okpomor, Nesa Dibagar, Marta Wodecki, Wiktor Zwierz, Adam Figiel
Summary: Freeze-drying is an excellent method for dehydration, but traditional freeze-drying systems face challenges in the food industry. Upgrading or developing conventional freeze-dryers is necessary. Hybrid freeze-drying methods have the potential to achieve shorter drying durations, lower costs, and environmental friendliness while maintaining the same nutritive and sensory qualities as traditional freeze-drying in specific circumstances.
Article
Pharmacology & Pharmacy
Laurens Leys, Gust Nuytten, Pieter-Jan Van Bockstal, Thomas De Beer
Summary: Continuous spin freeze-drying allows for the implementation of several in-line process analytical technologies to control and optimize the freeze-drying process. Two methods were developed to control the freezing and drying phases at the individual vial level. Accurate control of the freezing rate and vial temperature resulted in uniform drying time between replicates.
INTERNATIONAL JOURNAL OF PHARMACEUTICS
(2023)
Review
Pharmacology & Pharmacy
Ji Young Yu, Piyanan Chuesiang, Gye Hwa Shin, Hyun Jin Park
Summary: Liposomes have potential as drug delivery systems, but issues such as self-aggregation, coalescence, flocculation, and precipitation may occur during formulation or storage. Post-processing techniques like freeze drying, spray drying, and spray freeze drying have been used to increase the stability of liposomes. The use of protective agents to overcome limitations of each process is also crucial.
Article
Computer Science, Interdisciplinary Applications
Prakitr Srisuma, George Barbastathis, Richard D. Braatz
Summary: Freeze drying, also known as lyophilization, is a vacuum-sublimation drying process for pharmaceutical products. Microwave-assisted freeze drying is an alternative method that utilizes microwave irradiation to dry the product, reducing drying time by 70%-80%. This article provides exact and approximate analytical solutions for conventional, microwave-assisted, and hybrid freeze drying, serving as reference solutions for validation and offering computationally efficient and accurate results.
COMPUTERS & CHEMICAL ENGINEERING
(2023)
Article
Pharmacology & Pharmacy
Laurens Leys, Gust Nuytten, Joris Lammens, Pieter-Jan Van Bockstal, Jos Corver, Chris Vervaet, Thomas De Beer
Summary: The pharmaceutical industry is moving towards more continuous manufacturing techniques and improved process control through the implementation of process analytical technology tools. Near-infrared (NIR) spectroscopy was used to study desorption kinetics during the secondary drying step of continuous spin freeze-drying, leading to the development of an inline calibration model to predict residual moisture content and evaluate the impact of different process parameters on the drying rate. The study revealed that product temperature and cooling rate during spin freezing had significant effects on the drying rate, while chamber pressure during drying had no significant impact in the tested range.
Article
Chemistry, Applied
J. Alarcon-Moyano, D. Acuna, S. Matiacevich, L. Caballero, F. Melo, F. Quero, P. Diaz-Calderon
Summary: This study evaluated the physical-chemical properties and structure of cellulose nanocrystals (CNC) dried by two different methods: Spray-Drying (SD) or Freeze-Drying (FD). The results showed that the drying method influenced the size, aspect ratio, and sorption of CNC. However, it did not affect zeta potential, crystallinity, or degradation temperature. The study suggests that the drying method plays a role in modifying the physico-chemical properties of CNC.
FOOD HYDROCOLLOIDS
(2023)
Review
Food Science & Technology
Dian Shofinita, Dianika Lestari, Lienda Aliwarga, Giovanni Arneldi Sumampouw, Sekar Arum Ambarwati, Karen Christine Gunawan, Amarthya Benigna Achmadi
Summary: Drying is a crucial step in coffee production to prevent microbial growth and extend coffee's storage time. Mechanical drying methods have been developed, but they may alter the physicochemical properties and compounds in coffee. Thus, maintaining these factors is vital as they impact the stability, reconstitution, and aroma of coffee, ultimately determining its quality. This review focuses on the effects of spray-drying, freeze-drying, and spray-freeze-drying on coffee's physicochemical properties and discusses their impact on organoleptic properties. Possible advancements such as encapsulation, porous frozen samples, and total solid enhancement of raw materials are highlighted.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Food Science & Technology
Nisha Chhabra, Mehak Arora, Diksha Garg, Mahesh Kumar Samota
Summary: Drying is a critical process for extending the shelf life of food products, and spray drying and freeze drying are commonly used methods. A novel technique called spray freeze drying combines the advantages of traditional freeze drying and spray drying. This article explores various spray freeze-drying methods, compares them based on factors such as chilling medium and atomization settings, and discusses their applications in preserving bioactive compounds in the food industry.
Review
Chemistry, Medicinal
Ute Rockinger, Martin Funk, Gerhard Winter
Summary: The widespread application of therapeutic cells requires successful stabilization for the duration of transport and storage. Cryopreservation is considered the gold standard for cell storage, but (freeze-) drying could offer higher stability at ambient temperatures. Various excipients, classified into sugars, macromolecules, polyols, antioxidants and chelating agents, are used to prevent cell damage during the (freeze-) drying process.
JOURNAL OF PHARMACEUTICAL SCIENCES
(2021)
Article
Biochemistry & Molecular Biology
Xingwei Wang, Fangyuan Cheng, Xuejiao Wang, Tingting Feng, Shuqin Xia, Xiaoming Zhang
Summary: In this study, cinnamaldehyde-loaded liposomes decorated with varying concentrations of chitosan were found to exhibit improved encapsulation efficiency and storage stability. The chitosan decoration at certain concentrations showed significant antibacterial efficacy against Staphylococcus aureus, with a cumulative and synergistic bacteriostatic effect of chitosan and cinnamaldehyde causing cell death. The results suggest potential for the development and application of natural preservatives with rapid and long-term bacteriostatic effects.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Food Science & Technology
Xuejiao Wang, Tingting Feng, Shuqin Xia
Summary: This study investigated the effects of several polysaccharides on the salt release and saltiness perception of surimi emulsified sausages, with CG found to enhance saltiness perception and facilitate salt release through modulation of texture attributes and microstructure.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Agriculture, Dairy & Animal Science
Xue-Jiao Wang, Bing-Yan Chen, Bao-Wei Yang, Tian-Li Yue, Chun-Feng Guo
Summary: This study investigated the effects of chemical structure, concentration, and pH on the antimicrobial activity of conjugated bile acids against lactobacilli. Different bile acid components showed varying antimicrobial activity, with glycodeoxycholic acid and glycochenodeoxycholic acid exhibiting higher activity. Concentration and pH were found to play key roles in determining the antimicrobial activity of bile acids, providing theoretical guidance for evaluating the bile tolerance ability of potentially probiotic lactobacilli strains.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Food Science & Technology
Xingwei Wang, Yanwen Feng, Tingting Feng, Xuejiao Wang, Shuqin Xia, Xiaoming Zhang
Summary: The addition of glycerol significantly reduced the hardness of dried gel beads and increased the proportion of tightly bound water. The hydrogen bond interaction between glycerol and alginate stabilized the gel network structure and improved the drying tolerance of gel beads.
Article
Food Science & Technology
Xuejiao Wang, Niamat Ullah, Yu Shen, Zhenchun Sun, Xingwei Wang, Tingting Feng, Xiaoming Zhang, Qingrong Huang, Shuqin Xia
Summary: The paper provides an overview of strategies to reduce sodium intake in foods using emulsion technology, including the types of emulsions used and the factors influencing saltiness perception. It also discusses the potential molecular mechanisms of saltiness perception in emulsions and the methods for evaluating salty taste.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Chemistry, Applied
Xuejiao Wang, Xingwei Wang, Tingting Feng, Yu Shen, Shuqin Xia
Summary: The study found that microwave heating can enhance the saltiness perception of grass carp meat by facilitating water and sodium mobility, forming a microstructure favorable for sodium diffusion.
Article
Chemistry, Applied
Tingting Feng, Xuejiao Wang, Xingwei Wang, Xiaoming Zhang, Yao Gu, Shuqin Xia, Qingrong Huang
Summary: The PPI-HMP-EGCG complex demonstrated optimal viscoelasticity for stabilizing Pickering emulsions and high internal phase PEs. The dense interfacial layer provided ideal viscoelasticity and stability for the formation of firm gel-like network structure in the emulsions.
Article
Food Science & Technology
Tingting Feng, Ye Zhou, Xuejiao Wang, Xingwei Wang, Shuqin Xia
Summary: Maillard reaction products produced from xylose, cysteine, and corn peptide under various heating conditions showed increased browning intensity, antioxidant activity, and bacterial growth inhibition with higher temperature and longer time. Certain compounds in MRPs were positively correlated with browning intensity and antimicrobial activity.
Article
Chemistry, Applied
Tingting Feng, Chunli Fan, Xuejiao Wang, Xingwei Wang, Shuqin Xia, Qingrong Huang
Summary: Plant protein-based edible Pickering emulsions (PEs) and high internal phase PEs (HIPPEs) for 3D printing and flavor compounds delivery were studied. The proportion of cinnamaldehyde in the oil phase affected storage stability, rheological properties, and 3DP characteristics. PEs and HIPPEs with lower cinnamaldehyde proportions showed better stability and printability, with reduced flavor loss during processing.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Xingwei Wang, Tingting Feng, Xuejiao Wang, Shuqin Xia, Jingyang Yu, Xiaoming Zhang
Summary: This study examined the differences in taste characteristics of pork belly cooked using traditional pan-heating, microwave heating, and microwave combined with conduction heating methods. The results showed that microwave heating destroyed the microstructure and resulted in higher cooking loss and sodium ion concentration, which enhanced the saltiness. On the other hand, microwave combined with conduction heating promoted the accumulation and dissolution uniformity of taste compounds, enhancing the umami taste.
Article
Chemistry, Applied
Tingting Feng, Xinshuo Wang, Chunli Fan, Xuejiao Wang, Xingwei Wang, Heping Cui, Shuqin Xia, Qingrong Huang
Summary: This study investigated the encapsulation and stabilization mechanism of cinnamaldehyde and eugenol in high internal phase Pickering emulsions (HIPPEs) by regulating their interfacial rheological properties and interfacial microstructure. The findings showed that cinnamaldehyde-loaded HIPPEs had better storage stability than eugenol-loaded HIPPEs. The addition of tea camellia seed oil improved the retention rates of both cinnamaldehyde and eugenol.
Article
Chemistry, Applied
Xuejiao Wang, Yongxin Yi, Chaofan Guo, Xingwei Wang, Jingyang Yu, Shuqin Xia
Summary: This study aims to improve the saltiness perception of fish products by enhancing sodium release through thermal processing. The results demonstrate that the combination of water bath and microwave heating can improve the gel strength and microstructure of surimi gels, as well as increase the permeability and release of sodium. Sensory evaluation shows that the thermally processed gels are saltier than the traditional ones, achieving a reduction in salt content.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Quan Wen, Xuejiao Wang, Bingjie Liu, Lin Lu, Xiaoming Zhang, Caleb John Swing, Shuqin Xia
Summary: This study investigated the synergistic interactions between sodium alginate (SA) and xanthan gum (XG) in edible coatings and their effects on the optical appearance. The 50:50 SA-XG coating on areca nuts showed the highest gloss and spreading coefficient, indicating improved wettability. Polarized light microscopy revealed a birefringence phenomenon caused by the liquid crystal state in the coating, resulting in better optical properties. The compatibility of SA and XG was confirmed by UV-vis transmittance, Fourier transform infrared, and scanning electron microscopy. The SA-XG film had a denser microstructure due to hydrogen bonding, resulting in improved mechanical properties and water resistance. The SA-XG combination is promising for preparing edible films with improved optical properties for areca nuts.
Article
Food Science & Technology
Xingwei Wang, Chunli Fan, Xuejiao Wang, Tingting Feng, Xiaoming Zhang, Jingyang Yu, Heping Cui, Shuqin Xia
Summary: This study compared the differences in odor attributes and formation causes of pork belly cooked by different heating modes. The results showed that pork belly cooked by traditional pan-heating had the best aroma quality due to the balanced distribution and rich contents of volatile compounds derived from thermal processing. Pork belly cooked by microwave had higher contents of volatile compounds and free fatty acids, but the high contents of volatile compounds derived from spices led to disharmony of aroma characteristics. However, pork belly cooked by microwave combined with conduction heating not only promoted the production of free fatty acids, but also increased the generation and retention of pork characteristic aroma.
Review
Food Science & Technology
Bertrand Muhoza, Shuqin Xia, Xuejiao Wang, Xiaoming Zhang, Yang Li, Shuang Zhang
Summary: This review summarizes the thermal properties of essential oil microcapsules prepared by complex coacervation method and their applications in food and pharmaceutical industries. The factors affecting coacervation and thermal properties are discussed, and the physicochemical properties and release characteristics of microencapsulation processes are described. The study shows that essential oil microcapsules prepared by complex coacervation exhibit high thermal stability, making them suitable for processing and storage under high temperature conditions.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
(2022)
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)
