Article
Chemistry, Applied
Wenhui Cao, Rui Gao, Xin Wan, Zhiyong He, Jie Chen, Yaosong Wang, Wenyi Hu, Jianlin Li, Weiwei Li
Summary: In a mixed protein system, the composition and conformation of different proteins affect the emulsifying and interfacial properties. This study investigated the structural and functional properties of mixed proteins using fi-conglycinin and hydrolysates of glycinin (GH) as representative proteins. The results showed that as the GH content increased, the amount of fi-sheet decreased while a-helix, fi-turn, and random coil contents increased. In addition, the elastic modulus decreased and the linear viscoelastic region (LVR) slightly increased with increasing GH content. The mixed soy proteins exhibited lower deformation and the optimal emulsion was formed with a ratio of 1:1 (GH-50%).
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Lijie Zhu, Yingyan Li, Jiakun Yu, He Liu, He Li, Xinqi Liu, Lei Chen, Guozhen Wang, Xiuying Liu, Wenping Ding
Summary: Thermosonication treatment can improve the emulsification properties of glycinin, reducing the size of protein particles and increasing the surface hydrophobicity index. It also enhances the stability of the emulsion by increasing the interfacial protein content and apparent viscosity, while reducing the adsorption pressure at the oil-water interface.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Jingrong Ma, Chuang Pan, Haiming Chen, Yan Chen, Weijun Chen, Jianfei Pei, Ming Zhang, Qiuping Zhong, Wenxue Chen
Summary: The relationship between interfacial behavior and emulsion stability of coconut globulin (CG) at different pH levels was investigated to understand its emulsification mechanism. The dynamic interfacial tension of CG was lowest at pH 11, followed by pH 9, 3, 7, and 5. CG showed the best interfacial adsorption at pH 5 but desorption at pH 11. Heating resulted in decreased adsorption for all pH groups. The dilatational elasticity modulus (Ed) of CG was highest at pH 5, followed by pH 3, 7, 9, and 11, but significantly decreased after heating.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Xianxiang Chen, Hui Niu, Haiming Chen, Xing Zhu, Mingyue Shen, Jianhua Xie
Summary: In this study, the adsorption kinetics, viscoelasticity, resistance to external perturbation, and interfacial film properties of Mesona chinensis Benth polysaccharide (MP) were investigated. The results showed that MP formed an elastic film at the oil-water interface and the stability of MP-stabilized emulsions improved with increasing MP concentration. These findings provide a foundation for expanding the utilization of MP in the food industry.
FOOD HYDROCOLLOIDS
(2023)
Article
Polymer Science
Yuejie Jin, Dingrong Liu, Jinhua Hu
Summary: The study investigated the influence of the hydrophobic chain structures of surfactants on the interfacial film properties and emulsion stability using PGPR and polyglycerol-2 dioleate as model surfactants in constructing water-in-oil emulsions. The results showed that PGPR with a branched chain structure formed interfacial film with higher viscoelastic modulus, leading to good emulsion stability, while polyglycerol-2 dioleate with a straight chain structure had lower viscoelastic modulus and resulted in unstable emulsions.
Article
Biochemistry & Molecular Biology
Yongjie Zhou, Hui Niu, Tian Luo, Yonghuan Yun, Ming Zhang, Wenxue Chen, Qiuping Zhong, Hailing Zhang, Haiming Chen, Weijun Chen
Summary: The glycosylation with sugar beet pectin had a significant impact on the stability of coconut protein (CP)-stabilized emulsions, reducing the adsorption rate of CP and hindering the development of a viscoelastic network. The interaction between sugar beet pectin and CP enhanced the dilatational properties of the CP-absorbed layer.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Article
Materials Science, Ceramics
A. Franzol, T. M. Banin, T. R. Brazil, M. C. Rezende
Summary: This study investigated the kinetic stability of a cosmetic emulsion containing three different emulsifiers through rheological analysis. The results showed that the best stability was achieved with 3.0 wt% of cationic and anionic emulsifiers, which was consistent with sensory tests preferred by consumers. Rheological analysis proved to be effective in predicting emulsion stability, reducing the time needed for kinetic studies and sensory testing.
JOURNAL OF SOL-GEL SCIENCE AND TECHNOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Hekai Zhao, Shengnan Wang, Guilan Zhao, Yangyang Li, Xiulin Liu, Lina Yang, Lijie Zhu, He Liu
Summary: Novel non-covalent complexes of soy protein isolate fibrils and soy soluble polysaccharides were prepared to stabilize oil-in-water emulsions, showing excellent emulsifying activity and stability.
Article
Chemistry, Applied
Caiyun Cheng, Chao Yuan, Bo Cui, Lu Lu, Jianpeng Li, Haojie Sha
Summary: By studying the interfacial behavior of cyclodextrins and the physico-chemical properties of emulsions, it was found that Pickering emulsions stabilized by alpha-CD and 8-CD had better stability and rheological properties, while emulsions stabilized by HP-CD derivatives were prone to delamination and sedimentation.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Xiaoying Zhang, Baokun Qi, Fengying Xie, Miao Hu, Yufan Sun, Lu Han, Liang Li, Shuang Zhang, Yang Li
Summary: At pH 2.0-8.0, the interaction between SPI and WPI at the interface resulted in unstable emulsions, while at pH 8.0-11.0, electrostatic repulsion between the proteins led to stable emulsions. This study provides insights for pH treatment selection of SPI-WPI composite emulsions with different stabilities and rheological behaviors, and potential applications for bioactive compound delivery systems.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Marcos R. Infantes-Garcia, Sarah H. E. Verkempinck, Teresa Del Castillo-Santaella, Julia Maldonado-Valderrama, Marc E. Hendrickx, Tara Grauwet
Summary: Emulsions stabilized by a mixture of emulsifiers can have tailored functionality depending on the compatibility of the emulsifiers used. This study investigated the interfacial mechanisms underlying gastric lipolysis to better understand the behavior of emulsions. The results showed that competitive adsorption between emulsifiers and lipase is a key factor determining the lipolysis kinetics of emulsions stabilized by mixed emulsifiers.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Hui Yang, Shengnan Wang, Yan Xu, Shumin Wang, Lina Yang, Hong Song, Yutang He, He Liu
Summary: This study demonstrated that soy hull polysaccharide (SHP) was an efficient stabilizer for high-internal-phase emulsions (HIPEs), which positively correlated with the plasticity, stress resistance, and stability of the HIPEs. SHP exhibited excellent ability to reduce interfacial tension and form an elastic interfacial layer. The results indicated the potential applications of SHP in both HIPEs preparation and SHP development.
Article
Chemistry, Applied
Lei Wang, Xiao Yu, Fang Geng, Chen Cheng, Jing Yang, Qianchun Deng
Summary: Tocopherols, especially delta-tocopherol, have a potential impact on the physical stability and lipid oxidation inhibition in WPI-stabilized emulsions. These effects vary in different stabilizer systems, with delta-tocopherol showing greater effectiveness compared to alpha-tocopherol.
Article
Chemistry, Applied
Qiqi Huang, Yee Ying Lee, Yong Wang, Chaoying Qiu
Summary: With an increasing focus on health and sustainable diets, plant-based proteins are becoming popular substitutes for animal proteins. Research has shown that the non-covalent interaction of protein with natural phenolic compounds can be used to develop functional ingredients. In this study, soy protein isolate was hydrolyzed and then used to fabricate complexes with tannic acid, resulting in improvements in physicochemical properties such as particle size, turbidity, and surface charge. These complexes displayed enhanced emulsifying stability and oxidative stability, making them suitable for use as substitutes for sodium caseinate in dairy-free emulsified products.
FOOD HYDROCOLLOIDS
(2023)
Article
Nutrition & Dietetics
Yan Jiao, Yuntai Zhao, Ying Chang, Zhaoxiang Ma, Isao Kobayashi, Mitsutoshi Nakajima, Marcos A. Neves
Summary: Although natural emulsifiers have drawbacks when used alone, their emulsifying ability and stability can be improved when used in combination. This study prepared monodisperse emulsions stabilized by combining two natural protein emulsifiers and examined the influence of various factors on the emulsion's microstructure and stability. The results showed that the emulsions stabilized by mixed protein emulsifiers exhibited better stability and were more resistant to high salt concentrations compared to synthetic emulsifiers.
FRONTIERS IN NUTRITION
(2022)
Article
Chemistry, Applied
Guoqiang Shao, Shengnan Wang, Hekai Zhao, Guilan Zhao, Lina Yang, Lijie Zhu, He Liu
Summary: The integration of beta-cyclodextrin based metal-organic frameworks with polymer has been shown to result in hybrid materials with advantageous properties and potential for drug delivery applications.
CARBOHYDRATE POLYMERS
(2022)
Article
Chemistry, Applied
Shengnan Wang, Danni Qu, Guilan Zhao, Lina Yang, Lijie Zhu, Hong Song, He Liu
Summary: The microstructure and properties of the soy hull polysaccharide interfacial layer are significantly affected by pH, with higher stability at high pH levels but increased structural order at low pH levels. Low pH reduces thermal stability and increases viscosity of the emulsion, while high pH leads to higher viscosity.
Article
Chemistry, Applied
Guoxiu Zhao, Lijie Zhu, Peng Yin, Jun Liu, Yueying Pan, Shengnan Wang, Lina Yang, Tao Ma, He Liu, Xiuying Liu
Summary: The study demonstrated interactions between soyasaponin and proteins, primarily mediated by hydrogen bonds, which changed the protein structure and microenvironment. These findings provide theoretical fundamentals for potential applications of composite systems as surfactants in the food industry.
Article
Food Science & Technology
Li Li, Yafan Zhao, Jiaqi Li, Lanzhen Ban, Lina Yang, Shengnan Wang, Lijie Zhu, Hong Song, He Liu
Summary: Soy hull insoluble dietary fiber extracted from soybean water-soluble polysaccharides enzymatically acts as a good carbon source for gut microbiota growth and adhesion. Fermentation of gut microbiota with SHIDF led to regulation of microbial structure and abundance, with proliferation of beneficial bacteria such as Lactobacillus and Bifidobacterium. Adhesion of probiotics to SHIDF was influenced by environmental factors and bacterial age, with changes in membrane proteins observed after treatment with SHIDF.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Hekai Zhao, Shengnan Wang, Guilan Zhao, Yangyang Li, Xiulin Liu, Lina Yang, Lijie Zhu, He Liu
Summary: Novel non-covalent complexes of soy protein isolate fibrils and soy soluble polysaccharides were prepared to stabilize oil-in-water emulsions, showing excellent emulsifying activity and stability.
Article
Chemistry, Applied
Shengnan Wang, Hekai Zhao, Danni Qu, Lina Yang, Lijie Zhu, Hong Song, He Liu
Summary: Hydrogen bonding and electrostatic interactions play crucial roles in the microstructure of soy hull polysaccharide and the stability of corresponding emulsions. The addition of urea and NaCl can disrupt these interactions, affecting the polysaccharide chain length and branching, as well as altering the adsorption kinetics at the oil/water interface. Furthermore, the emulsions with NaCl and urea showed changes in relaxation time and line width in 1H NMR analysis, indicating decreased interaction with oil molecules and potential impact on coalescence and flocculation.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Ziyi Wang, Lina Yang, Sen Xue, Shengnan Wang, Lijie Zhu, Tao Ma, He Liu, Ruren Li
Summary: Molecular docking was used to explore the adsorption effects of soy hull polysaccharides (SHP) on bile acids (BAs). The results showed that the interactions between SHP and BAs were mainly mediated by hydrogen bonds and hydrophobic interactions. Hydrogen bonding was positively correlated with the adsorption capacity of BAs and negatively correlated with the absolute value of zeta potential. Molecular dynamic simulation confirmed the stability of the glycocholic acid and SHP combination. This study has important implications for preventing cardiovascular diseases.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Engineering, Chemical
Shengnan Wang, Xiulin Liu, Guilan Zhao, Yangyang Li, Lina Yang, Lijie Zhu, He Liu
Summary: The study investigated the evolution of soy protein isolate (SPI) at the oil-water interface under protease induction, revealing that SPI aggregated uniformly at the interface during 1.0 hour induction with the highest content of beta-turn structure.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Chemistry, Applied
Xiuying Liu, Yu Wang, Zexin Zhang, Lijie Zhu, Xue Gao, Keli Zhong, Xiaofei Sun, Xuepeng Li, Jianrong Li
Summary: This study successfully developed a fluorescent sensing label that can detect fish freshness in real-time and visually. By utilizing ratiometric response and color change, the freshness of fish can be easily identified and the volatile amines can be quantitatively measured.
Article
Food Science & Technology
Lijie Zhu, Guoxiu Zhao, Tianshu Jiang, Jun Liu, Dafei Huo, Shengnan Wang, Lina Yang, He Liu, Xiuying Liu
Summary: In this study, lutein was successfully encapsulated in a hierarchical emulsion (HE) stabilized by oil/water (O/W) droplets, which exhibited good stability and bioaccessibility during storage and digestion. The findings indicate that the HE has potential application as an encapsulation material and provides important delivery strategies for food functional factors and drugs.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Xiuying Liu, Fei Xia, Shaoen Zhang, Yuanyuan Cheng, Ling Fan, Si Kang, Xue Gao, Xiaofei Sun, Jianrong Li, Xuepeng Li, Lijie Zhu
Summary: A multiplex immunochromatographic assay based on dual-color aggregation-induced emission nanoparticles was developed for the simultaneous detection of nitrofuran metabolites. The method showed higher detection sensitivity and acceptable recoveries compared to commercial test strips.
Article
Biochemistry & Molecular Biology
Xiuying Liu, Yuanyuan Cheng, Binbin Guan, Fei Xia, Ling Fan, Xue Gao, Xiaofei Sun, Xuepeng Li, Lijie Zhu
Summary: A multicolor immunochromatographic assay platform based on quantum dot nanobeads is developed for rapid and simultaneous detection of nitrofuran metabolites in aquatic products. The platform shows low detection limits, fast detection, and good stability and specificity.
Article
Chemistry, Applied
Yuanyuan Cheng, Xiuying Liu, Min Yang, Fei Xia, Ling Fan, Xue Gao, Xiaofei Sun, Lijie Zhu
Summary: A sensitive ratiometric fluorescent immunochromatographic assay (RFICA) was developed for rapid and accurate detection of 3-amino-2-oxazolidinone (AOZ) and semicarbazide (SEM) in seafoods. The RFICA platform demonstrated higher sensitivity and accuracy compared to traditional competitive immunochromatographic assays, making it a promising tool for on-site testing.
Review
Chemistry, Applied
Yingyan Li, Xiuying Liu, He Liu, Lijie Zhu
Summary: Proteins are essential for foaming and emulsification in food processing, but they adsorb slowly. Recently, surfactants like saponins have gained attention for their fast adsorption at interfaces. Therefore, combining proteins and surfactants can overcome the limitations of both components. Natural surfactants have become increasingly popular for their health benefits, and the interfacial properties of proteins and saponins have been extensively studied.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Yueying Pan, Yangyang Xu, Lijie Zhu, Xiuying Liu, Guoxiu Zhao, Shengnan Wang, Lina Yang, Tao Ma, He Liu
Summary: This study aimed to develop an innovative water-in-oil emulsion using soyasaponin and PGPR as emulsifiers. By adjusting the oil/water ratio and Ssa concentration, the most stable emulsion was found to have a water/oil ratio of 30/70, with further stability enhancement achieved by increasing the concentration of Ssa and PGPR. Results also showed a synergistic effect between 3% PGPR and 1% Ssa on the stability of the emulsion, indicating potential applications for delivering functional components.
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
