Article
Food Science & Technology
Yake Du, Zhen Dai, Tingting Hong, Qing Bi, Haoran Fan, Xueming Xu, Dan Xu
Summary: This study investigated the impact of exopolysaccharides (EPS)-positive strain Weissella cibaria (W. cibaria) fermented sourdough on the quality of whole wheat fresh noodles (WWNs) and its improvement mechanisms. The optimal fermentation conditions were found to be 30% sucrose content, fermented at 25 degrees C for 12 h, which yielded the highest EPS in the sourdough. The results showed that the addition of EPS sourdough delayed browning and improved the texture of WWNs.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Food Science & Technology
Yaqin Wang, Ndegwa Henry Maina, Rossana Coda, Kati Katina
Summary: This review highlights the advantages of using dextran in breadmaking, including increasing bread volume, softness and moisture content, as well as retarding starch retrogradation. Dextran with high molecular weight and less branching has a superior effect on enhancing bread quality, while mild acidification favors the functionality of dextran in dough and bread systems.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Jelena Tomic, Tamara Dapcevic-Hadnade, Dubravka Skrobot, Nikola Maravic, Nikola Popovic, Dus an Stevanovic, Miroslav Hadnadev
Summary: This study evaluates the changes during fermentation of modern and ancient wheat sourdoughs and their suitability as leavening agents in breadmaking. The sourdoughs were characterized for various parameters and their effects on the properties of refined wheat flour bread were investigated. The results show that the different sourdoughs significantly differed in rheological properties and breadmaking quality, with ancient wheat sourdoughs showing greater potential compared to modern wheat.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Xiaoning Li, Liping Wang, Ping Jiang, Yingdan Zhu, Weiqing Zhang, Ren Li, Bin Tan
Summary: The aim of this study was to investigate the effects of different levels of wheat bran dietary fibre (WBDF) and raw wheat bran (RWB) on the properties of flour and dough. WBDF was found to better inhibit starch retrogradation and improve dough characteristics compared to RWB. WBDF enhanced water absorption, development time, stability time, and mechanical resistance, while RWB had negative effects on these properties. WBDF also improved the viscoelasticity and strength of dough.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Nabeel T. Alzuwaid, Denise Pleming, Christopher M. Fellows, Mike Sissons
Summary: Plant industrial by-products, such as wheat bran proteins, can enhance the nutritional properties of foods like spaghetti without compromising quality. However, the addition of wheat bran proteins had a more significant impact on bread quality, making it more sensitive to formulations above 1% addition.
Article
Nutrition & Dietetics
Zhen Wang, Sen Ma, Li Li, Jihong Huang
Summary: The synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae had an effect on the structural properties and aggregation behavior of gluten. The addition of different levels of wheat bran dietary fiber significantly influenced the aggregation behavior and secondary structure of gluten. Additionally, the thermal properties and water holding capacity of the dietary fiber played a major role in the changes observed in the overall gluten system.
FRONTIERS IN NUTRITION
(2022)
Article
Chemistry, Multidisciplinary
Muhammad Jehanzaib Khan, Vojislav Jovicic, Ana Zbogar-Rasic, Antonio Delgado
Summary: The research analyzed the effects of NTP treatment on wheat flour and dough properties, finding that NTP could significantly enhance the visco-elastic properties of dough, with sensitivity to treatment time and dependence on environmental air temperature.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Facundo Bigne, Alberto Romero, Cristina Ferrero, Maria C. Puppo, Antonio Guerrero
Summary: The study evaluated the thermal and rheological characteristics of chickpea-wheat dough, showing higher gelatinization temperatures and enhanced elasticity in the mixtures. The presence of chickpea flour altered the viscoelasticity of the wheat dough, leading to higher dynamic moduli and increased hardness and elasticity values. This change may be attributed to the disruption of the gluten network by certain components in chickpeas, such as proteins.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Zhen Wang, Sen Ma, Li Li, Jihong Huang
Summary: This investigation used sourdough fermentation technique to ferment dough with different levels of WBDF addition, and evaluated the quality of the finished steamed breads. The results showed that adding WBDF promoted the hydrolytic behavior of proteins, resulting in increased specific volume and antioxidant capacity of the steamed breads.
Article
Chemistry, Applied
Xinyang Sun, Ziwu Bu, Bingqian Qiao, Pamela Drawbridge, Yong Fang
Summary: This study investigated the rheological properties and microstructure of doughs, as well as the texture properties of whole wheat breads and noodles. The gluten strength of doughs varied with wheat cultivar and flour particle size. Increased bran content weakened the gluten strength of dough and resulted in a more porous structure and firmer texture of the final product. These findings can provide practical guidance for the bakery industry to enhance the consumer acceptability of whole wheat products.
Article
Food Science & Technology
Cheng Li, Michael Tilley, Richard Chen, Kaliramesh Siliveru, Yonghui Li
Summary: The potential health benefits of whole grain foods are attracting customers' interest. This study explores the effect of bran particle size on whole wheat flour bread-making performance. The findings suggest that whole wheat flour with medium to coarse bran size is more suitable for bread production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Yaqin Wang, Zeynep Tacer-Caba, Mikko Immonen, Marianna Kemell, Jutta Johanna Varis, Ching Jian, Ndegwa Henry Maina
Summary: This study evaluated the effect of high molecular weight dextrans on wheat dough rheological properties during proof and oven rise. The results showed that externally-added dextran increased dough elasticity and viscoelastic characters, but reduced dough extensibility. In situ produced dextran during sourdough fermentation improved thermal-mechanical properties and dough extensibility. Rheological parameters such as proofing moduli, fermentation stability, and dough elasticity were predictors of good baking quality.
FOOD HYDROCOLLOIDS
(2022)
Article
Agriculture, Multidisciplinary
Yanxiang Liu, Ning Meng, Yong Sun, Liping Wang, Ming Liu, Congcong Qiao, Bin Tan
Summary: This study investigated the effect of different stabilization methods on whole wheat bran-germ powder. The results showed that extrusion was the best method to improve the quality of the powder.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Materials Science, Composites
Mohammad Razavi-Nouri, Masoud Salavati
Summary: The influence of multi-walled carbon nanotubes (MWCNTs) on the thermal, mechanical, wetting properties, and rheological behavior of poly(ethylene-co-vinyl acetate) (EVA)/acrylonitrile-butadiene rubber nanocomposites was investigated. It was found that the addition of MWCNTs improved the solid surface free energy, work of adhesion, spreading coefficient, and Girifalco-Good's interaction parameter, while reducing the contact angle and interfacial free energy. The nanocomposite with 1 wt% nanofillers exhibited the highest tensile strength and toughness. Furthermore, the relaxation ratio and relaxation rate index decreased with increasing carbon nanotubes (CNTs) concentration. The increment in MWCNTs loading led to an increase in the yield stress of the molten materials according to a quadratic equation. The analysis also showed that the crystallization process was triggered at a slightly higher temperature with the introduction of CNTs, while the melting point and nucleation rate decreased noticeably with the increase in nanofillers content.
POLYMER COMPOSITES
(2022)
Article
Chemistry, Applied
Sen Ma, Zhen Wang, Xiaoling Tian, Binghua Sun, Jihong Huang, Jingyao Yan, Qingdan Bao, Xiaoxi Wang
Summary: A synergistic fermentation system was constructed using single strains of Lactobacillus plantarum and Saccharomyces cerevisiae, with different levels of wheat bran dietary fiber (WBDF) fermented in this system. WBDF altered the thermal behavior and viscosity properties of starch, impacting the elasticity and mechanical strength of fermented starch gels, with 6% WBDF level showing the largest contribution. This study provides data for the production of high dietary fiber fermented flour products.
Article
Chemistry, Applied
Seyyed Mohammad Reza Mousavi, Ali Rafe, Samira Yeganehzad
CARBOHYDRATE POLYMERS
(2020)
Article
Food Science & Technology
Saba Belgheisi, Ali Motamedzadegan, Jafar M. Milani, Ladan Rashidi, Ali Rafe
Summary: The experimental results showed that ultrasound treatment had a significant impact on the stability of lycopene emulsions, leading to improved technological properties such as reduced droplet size, increased ζ-potential, and high retention of lycopene.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Food Science & Technology
Abbas Abedfar, Sepideh Abbaszadeh, Marzieh Hosseininezhad, Maryam Taghdir
LWT-FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Abbas Abedfar, Marzieh Hosseininezhad, Alireza Sadeghi, Mojtaba Raeisi
Summary: The study evaluated the viability of lactic acid bacteria encapsulated with microbial exopolysaccharide under simulated gastrointestinal conditions. Results showed higher survival rates for encapsulated bacteria compared to free cells, with glucose, arabinose, and xylose being the major components of the exopolysaccharide. Analysis also demonstrated the Ritger-Peppas kinetics model as suitable for correlating the data.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2021)
Article
Agriculture, Multidisciplinary
Niloofar Biglarian, Ali Rafe, Seyed-Ahmad Shahidi
Summary: BSG enhances the viscosity of whipped cream and improves the rheological properties of the cream by forming a stronger molecular protein network. The hydrophilic nature of BSG allows it to absorb water, act as a thickening agent, and compete against caseinate at the interfaces, resulting in a more desirable physical structure for the cream.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Food Science & Technology
Chongzhen Sun, Xin Tang, Xin Shao, Duo Han, Hua Zhang, Yangwei Shan, Ravi Gooneratne, Lei Shi, Xiyang Wu, Marzieh Hosseininezhad
Summary: Mulberry leaf protein hydrolysates (MLPH) demonstrated effective alleviation of colitis through integrated modulation of gut microbiota and inflammation response, showing promise as a dietary approach for maintaining gut health and reducing the risk of developing colitis.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Food Science & Technology
Chongzhen Sun, Yangwei Shan, Xin Tang, Duo Han, Xiyang Wu, Hui Wu, Marzieh Hosseininezhad
Summary: Limited hydrolysis of mulberry leaf protein (MLP) can enhance its antioxidant activity, with significant increases in total sugar and total phenol content in the hydrolysates. Among the enzymes tested, MLP hydrolysates prepared with neutrase, alcalase, and protamex showed more preferable results.
FOOD SCIENCE & NUTRITION
(2021)
Article
Biochemistry & Molecular Biology
Nasser Moghiseh, Akram Arianfar, Esmaeil Ataye Salehi, Ali Rafe
Summary: The study found that increasing inulin content affects the protein and moisture content of low-fat mozzarella cheese, resulting in a decrease in meltability and changes in its texture and rheological properties.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Multidisciplinary Sciences
Sara Naji-Tabasi, Mostafa Shahidi-Noghabi, Marzieh Hosseininezhad
Summary: The aim of this study was to improve the quality and nutritional value of Barbari bread using sourdough and whole wheat-barley flour. The optimal conditions obtained by the model for the production of Barbari bread were found to be 30.00% sourdough, 39.39 degrees C temperature, and 55.81 min fermentation time. The phytic acid content significantly decreased by increasing sourdough and fermentation time, resulting in increased zinc and iron content.
SN APPLIED SCIENCES
(2022)
Article
Chemistry, Applied
Ali Rafe, Sahar Selahbarzin, Ulrich Kulozik, Mohammad Ali Hesarinejad
Summary: The interface rheology and macroscopic properties of aqueous 13-lactoglobulin/High methoxyl pectin mixtures were investigated at different concentrations of pectin. The results showed that pectin decreased surface tension, improved air-water interface and foam stability. The diffusion rate and rearrangement rate of the mixtures increased with the concentration of pectin. The lowest surface pressure and highest dilatational elasticity were achieved at a pectin concentration of -150 mu M.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Atefeh Mohammadi, Seyed-Ahmad Shahidi, Ali Rafe, Shahram Naghizadeh Raeisi, Azade Ghorbani-HasanSaraei
Summary: Rice bran protein (RBP) has been shown to have beneficial effects on the rheological properties of dairy desserts, increasing viscosity, storage and loss moduli, and providing a creamier texture. The use of RBP in dairy products can improve attributes such as hardness, gumminess, and syneresis, leading to potential fat reduction and improved consumer acceptance.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Ali Rafe, Talieh Shadordizadeh, Mohammad Ali Hesarinejad, Jose M. Lorenzo, Ahmed Ali Abd El-Maksoud, Weiwei Cheng, M. R. Mozafari, Tarek Gamal Abedelmaksoud
Summary: Hydrocolloids are natural hydrophilic biopolymers that can contribute viscosity and gelation in solution and are widely used in the food industry. In this study, a hydrocolloid isolated from Sesamum indicum seed was characterized and its rheological behavior in aqueous solution was investigated. The results showed that the hydrocolloid had high water-holding capacity, solubility, emulsifying, and foaming properties. The rheological behavior of the hydrocolloid dispersion exhibited non-Newtonian shear-thinning flow, and its viscoelastic properties varied with concentration, temperature, and heating/cooling rate. The hydrocolloid dispersion behaved as a weak gel-like system.
Article
Food Science & Technology
Mahnaz Ataollahi Eshkour, Azade Ghorbani-HasanSaraei, Ali Rafe, Seyed-Ahmad Shahidi, Shahram Naghizadeh Raeisi
Summary: Black olive has become prestigious in the olive industry and its processing has increased in different countries. In this study, the effect of calcium salts on physicochemical properties, phenolic compounds, and texture of Iranian black olives was evaluated. Results showed that Ca-lactate improved the firmness and black shiny color of the olives, and Ca-acetate improved the sensorial properties. The application of calcium salts did not cause bitterness or discoloration in the olives.
Article
Biochemistry & Molecular Biology
Wei-Han Hui, Yen-Lin Chen, Shu-Wei Chang
Summary: Crosslinking affects the mechanical behavior and tissue metabolism of collagen-based tissues. Aging and diabetes alter the crosslinking type and density, thus changing tissue properties. High-connectivity enzymatic crosslinking and advanced-glycation end-products result in uniform deformation under daily activity, while low-connectivity enzymatic crosslinking does not. High-connectivity model displays more sliding, while AGEs induce instability in structures near the binding sites.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Yao-Bin Ma, Xiao-Qiu Zhou, Wei-Dan Jiang, Pei Wu, Yang Liu, Shu-Wei Li, Ling Tang, Lu Zhang, Hai-Feng Mi, Lin Feng
Summary: Tea polyphenols (TPs) are an inexpensive feed additive that can protect the gill function of fish against Flavobacterium columnare (F. columnare) through various mechanisms, including suppression of oxidative stress, apoptosis, and inflammation.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Yan-Jia Guo, Jing-Ru Pang, Yu Zhang, Zhong-Rui Li, Xiao-Lin Zi, Hong-Min Liu, Ning Wang, Li-Juan Zhao, Ya Gao, Bo Wang, Piet Herdewijn, Cheng-Yun Jin, Ying Liu, Yi-Chao Zheng
Summary: This study identifies the conjugation of NEDD8 to LSD1 and its impact on GC cells, revealing the significance of LSD1 neddylation in GC.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Review
Biochemistry & Molecular Biology
Geum-Jae Jeong, Fazlurrahman Khan, Nazia Tabassum, Young-Mog Kim
Summary: Vibrio species are motile gram-negative bacteria commonly found in aquatic environments. They can adapt to environmental fluctuations and develop protective mechanisms against host immune systems. Different types of sigma and anti-sigma factors play important roles in regulating gene expression and virulence in Vibrio species.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Zahra Mohammadbagheri, Behrooz Movahedi, Shaghayegh Saeedi, Abbas Rahmati
Summary: In this study, a reusable biobased composite hydrogel was successfully synthesized and used for the removal of Tl(I) from aqueous solutions. The hydrogel exhibited high adsorption capacity and thermal stability, and the adsorption process was found to be thermodynamically spontaneous. The results demonstrated that the hydrogel can be reused multiple times without significant loss of its adsorption capacity.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Iqra Batool, Muhammad Imran, Ayesha Anwar, Farhan Ahmed Khan, Afrah E. Mohammed, Ashwag Shami, Hafiz Iqbal
Summary: Enzyme immobilization on ZnO/SnO2 and ZnO/SnO2/SA nanocomposites was studied, and the catalytic and biochemical characteristics of the immobilized enzyme were investigated. The results showed that ZnO/SnO2 and ZnO/SnO2/SA nanostructures are suitable carriers for enzyme immobilization.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Elias Mosaffa, Dhruvi Patel, Nasim Amiri Ramsheh, Rishikumar Indravadan Patel, Atanu Banerjee, Hossein Ghafuri
Summary: In this study, a unique 3D bead structure of adsorbent, composed of bacterial cellulose microfilaments reinforced chitosan adorned with melamine 2D plates, was synthesized for anionic dye removal. The adsorbent showed high specific surface area and abundant functional groups, resulting in exceptional adsorption capacity. The characteristics and optimal conditions of the adsorbent were assessed and analyzed.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Carolina Gismene, Jorge Enrique Hernandez Gonzalez, Marilia de Freitas Calmon, Andrey Fabricio Ziem Nascimento, Angela Rocio Nino Santisteban, Felipe Antunes Calil, Alana Della Torre da Silva, Paula Rahal, Rejane Maira Goes, Raghuvir Krishnaswamy Arni, Ricardo Barros Mariutti
Summary: Mammaliicoccus sciuri, a bacterium of clinical and veterinary relevance, expresses the virulence factor Exfoliative Toxin C (ExhC), which binds specifically to desmoglein-1 (Dsg1) and plays a role in tissue integrity. This study investigates the necrotic activity of ExhC and identifies a variant lacking necrotic potential but retaining enzymatic activity through mutagenesis experiments and crystal structure determination.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Bibhas K. Bhunia, Ashutosh Bandyopadhyay, Souradeep Dey, Biman B. Mandal
Summary: Intervertebral disc degeneration is a major cause of chronic low back pain and disability. Researchers have developed a bioactive silk-based hybrid hydrogel system functionalized with decellularized human Wharton's jelly extracellular matrix as bioactive cues. The hydrogels mimic the rheological and mechanical properties of the native nucleus pulposus tissue and support cell viability, proliferation, and tissue maturation.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Qun Zhang, Yonggan Yan, Zhao Li, Jing Du, Kai Zhang, Liguo Zhang, Ting Wang, Alberto Bianco, Shaohua Ge, Baojin Ma
Summary: A new crosslinking strategy has been devised to construct injectable sodium alginate hydrogels, which can be regulated for injectability and have great potential in biomedical applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Seong Eun Hong, Ji-Soo Lee, Hyeon Gyu Lee
Summary: The potential of multi-layer nanoemulsions for improving the cellular uptake, antioxidant activity, and in vitro bioaccessibility of alpha-tocopherol was examined. The results showed that the multi-layer nanoemulsions significantly enhanced the cellular uptake and antioxidant activity of alpha-tocopherol compared to free coumarin 6. Furthermore, the use of chitosan and dextran sulfate as wall materials in the multi-layer nanoemulsions led to even higher cellular uptake, in vitro bioaccessibility, and antioxidant activity of alpha-tocopherol.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Jingjing Yu, Yanhui Zhang, Ruoning Zhang, Yanxiang Gao, Like Mao
Summary: High internal phase emulsions (HIPEs) based on beeswax (BW) oleogels and octenyl succinic acid starch (OSA starch) were prepared by a simple one-step method. The results showed that oleogelation improved the stability and encapsulation capability of the HIPEs, which is significant for the development of novel healthy food.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Review
Biochemistry & Molecular Biology
Bi-Feng Yao, Xiu-Ju Luo, Jun Peng
Summary: The balanced and continuous fission and fusion of mitochondria, regulated by OPA1, are important for maintaining mitochondrial dynamics in cardiovascular disorders. Understanding the role of OPA1 in mitochondrial fusion can provide insights into the pathogenesis of cardiovascular diseases.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Review
Biochemistry & Molecular Biology
Gokul Paramasivam, Anandhavelu Sanmugam, Vishnu Vardhan Palem, Murugan Sevanan, Ananda Babu Sairam, Nachiappan Nachiappan, Buhyun Youn, Jung Sub Lee, Muthuchamy Nallal, Kang Hyun Park
Summary: Nanomaterials are being used to deliver therapeutic agents in living systems. Different nanotechnological applications such as immunosensors, immune assays, and drug delivery are being implemented using nanotechnology. Genomics plays a crucial role in selecting appropriate drugs for personalized cancer therapy. It helps in analyzing gene and protein expression, disease classification, and designing disease models. Delivering drugs to specific areas using nanoparticles is a challenging issue.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
Article
Biochemistry & Molecular Biology
Jing Li, Wei Wang, Han Wu, Feng Peng, Hui Gao, Ying Guan
Summary: In this study, CMH-based CPF films were prepared and their thermal and barrier properties were successfully regulated. The tensile strength and water vapor barrier property of CPF films were significantly improved, making them promising for food packaging applications.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2024)
