Article
Chemistry, Applied
Baoping Yang, Xiao Dong Chen, Ruben Mercade-Prieto
Summary: The relaxation mechanics of hydrogels depend on how stresses are dissipated: through the polymeric network, through the flow of the entrapped solvent, or through both mechanisms. Particulate protein gels present two well identified and separated relaxation regimes: poroelastic and viscoelastic.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Ricardo Uribe-Alvarez, Craig P. Murphy, Caroline Coleman-Vaughan, Norah O'Shea
Summary: This study evaluated the cold-and heat-induced gelation properties of whey protein isolate (WPI) for use in 3D food printing. It found that the concentration of WPI and the calcium ion concentration affect the gelation capability and thermal reversibility. TIRG with low hardness, resilience, and extrusion force loss during heating are potentially suitable for 3DFP.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Marta Tomczynska-Mleko, Katsuyoshi Nishinari, Stanislaw Mleko, Konrad Terpilowski, Salvador Perez-Huertas
Summary: Whey protein isolate dispersions (9.5% protein) with 1.5% sugar (glucose, mannose, or xylose) were pre-heated and subjected to ions-induced gelation in an ultrasound environment. Sonication affected the rheological properties of gels and altered their surface hydrophilicity. This ultrasound-induced cold gelation method has the potential to develop new functional protein/sugar gel products with tailor-made attributes.
FOOD HYDROCOLLOIDS
(2023)
Article
Materials Science, Characterization & Testing
C. Reinhards-Hervas, A. Rico, J. Rodriguez
Summary: The study investigates the effect of crosslinker concentration on the mechanical behavior of polyacrylamide based hydrogels using depth sensing indentation. A constrained fitting method is derived to separate poroelastic and viscoelastic contributions, finding that viscoelasticity dominates at smaller length scales but poroelasticity becomes more important with decreasing crosslinker concentration.
Article
Chemistry, Applied
Claudine F. Diedericks, Vanessa Stolten, Victoria A. Jideani, Paul Venema, Erik van der Linden
Summary: The study investigated the synergistic enhancement of BGN-PI combined with WPI in gel mixtures, showing that BGN-PI dominated the elasticity of the mixed gel networks at neutral pH.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Jun Yan, Siqi Li, Guipan Chen, Cuicui Ma, David Julian McClements, Xuebo Liu, Fuguo Liu
Summary: This study investigated the effects of heat-induced and enzyme-induced gelation on the formation and properties of composite hydrogels prepared using whey protein isolate (WPI) and gelatin. The results showed that by changing the pH and crosslinking methods, the structure and texture of the composite hydrogels could be controlled, which may have potential applications in various industries including food.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Sophie J. Gaspard, Prateek Sharma, Ciaran Fitzgerald, John T. Tobin, James A. O'Mahony, Alan L. Kelly, Andre Brodkorb
Summary: CMP has a significant impact on the heat-induced denaturation and gelation of whey proteins at pH 6.4 and 7.2, including increasing denaturation and gelation temperatures and affecting the structure of the gel.
FOOD HYDROCOLLOIDS
(2021)
Article
Green & Sustainable Science & Technology
Antonio Di Martino, Yelena A. Khan, Silvie Durpekova, Vladimir Sedlarik, Ondrej Elich, Jarmila Cechmankova
Summary: Hydrogels combined with fertilizers can improve fertilizer utilization and reduce environmental impact, especially for nitrogen-based compounds. Hydrogels based on a mix of whey proteins and alginic acid show potential for agricultural applications.
JOURNAL OF CLEANER PRODUCTION
(2021)
Article
Chemistry, Applied
Lian Jiang, Yanming Ren, Mingyue Shen, Jiahui Zhang, Qiang Yu, Yi Chen, Haide Zhang, Jianhua Xie
Summary: This study investigated the potential of composite gels formed by pH-treated whey protein isolation (WPI) and Mesona chinensis polysaccharides (MCP) solutions as jelly processing ingredients. Results showed that increasing pH promoted the formation of stable MCP-WPI gels, exhibiting optimal water-holding capacity and rheological properties at pH 6 and 10. Different pH conditions led to variations in gel structures and properties, indicating the importance of pH in gel formation.
FOOD HYDROCOLLOIDS
(2021)
Article
Materials Science, Multidisciplinary
Alice Vilotte, Clement de Loubens, Deniz Z. Gunes, Christophe Schmitt, Hugues Bodiguel
Summary: Using fractal protein aggregates as building blocks, porous fibers were produced by precisely controlling both hydrodynamic and physicochemical conditions. Different fiber states were observed by increasing calcium concentration.
ACS APPLIED POLYMER MATERIALS
(2022)
Article
Chemistry, Applied
Remco Kornet, Simone Penris, Paul Venema, Atze Jan van der Goot, Marcel B. J. Meinders, Erik van der Linden
Summary: In this study, the gelling behavior of pea protein concentrate, albumin-fraction, and globulin-rich fraction were compared to whey protein isolate. The albumin-rich fraction formed firmer gels than globulins per unit of protein. When exploring their ability to substitute whey protein isolate in heat-set gels, it was found that albumin-fraction mixtures formed firm gels that were less sensitive to pH and ionic strength changes. Disulphide bonding played a more important role in the albumin-fraction mixtures compared to the other fractions.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Shima Momen, Denis Rodrigue, Mohammed Aider
Summary: The objective of this study was to investigate the effect of cathodic alkaline electro-activation (EA) treatment on the flow behavior and gelling properties of canola proteins and the mixture of sweet whey/canola proteins. The alkaline EA treatment resulted in the production of small aggregates crosslinked by disulfide and covalent bonds. The gelation experiments showed that the EA-treated canola proteins and whey/canola protein samples had a superior capacity to develop an integrated gel structure with higher mechanical and rheological properties and improved water holding capacity compared to the untreated samples.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Physical
Violeta Popescu, Andreia Molea, Marioara Moldovan, Pompilia Mioara Lopes, Amalia Mazilu Moldovan, George Liviu Popescu
Summary: This paper describes the production of a new type of hydrogel based on whey protein isolates and gelatin, which can be used for drug delivery and tissue healing. Whey protein hydrolysates obtained by enzymatic hydrolysis of whey protein are characterized using FT-IR and UV-VIS spectroscopy.
Article
Biochemistry & Molecular Biology
Lianyu Li, Fengjie Zhang, Ling Zhu, Yu Yang, Yaqin Xu, Libo Wang, Tong Li
Summary: In this study, a native polysaccharide (DP) and its carboxymethylated form (CMDP) were isolated from dandelion roots. CMDP exhibited better thermal performance and gelling properties compared to DP. The addition of CMDP significantly improved the strength, water holding capacity, and rheological properties of whey protein isolate (WPI) gels. These findings suggest that CMDP can be used as a functional ingredient in protein-containing food products.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Physical
Massimiliano Berardi, Kajangi Gnanachandran, Jieke Jiang, Kevin Bielawski, Claas W. Visser, Malgorzata Lekka, B. Imran Akca
Summary: In this study, we validate a novel technique called hydraulic force spectroscopy (HFS) for the rheological characterization of soft suspended bodies. By comparing it with the gold standard AFM dynamic indentation, we show that HFS yields comparable results over multiple decades, while eliminating the need for sample preparation.
Article
Engineering, Chemical
Kian Siang Lim, Benu Adhikari, Jie Xiao, Xiao Dong Chen, Cordelia Selomulya, Meng Wai Woo
Summary: This study modified a theoretical framework based on reference-component centered coordinates to enable the prediction of simultaneous absorption and evaporation of droplets consisting of two volatiles. Experimental validation showed that the model reasonably predicted the mass profiles for droplet evaporation but over-predicted in the case of simultaneous absorption and evaporation of droplet.
Article
Engineering, Chemical
Yali Zhang, Kai Zhang, Chao Shang, Xiaoning Wang, Lei Wu, Guoqing Huang, Hao Wang, Qiming Sun, Xiao Dong Chen, Zhangxiong Wu
Summary: In this study, uniform and hierarchically macro/mesoporous ZSM-5 microspheres were successfully synthesized using a facile and green strategy combining spray-freeze drying and steaming-assisted crystallization. The hierarchical ZSM-5 catalyst exhibited superior catalytic performance in the methanol-to-olefin conversion reaction, with a prolonged lifetime and improved selectivity to ethylene and propylene compared to conventional microporous ZSM-5 and nano-sized ZSM-5.
Article
Chemistry, Applied
Rongjuan Sun, Weiji Liu, Timothy V. Kirk, Xiao Dong Chen
Summary: This study aims to investigate the feasibility of using fluorescent probes for bioimaging of enzyme activity in food digestion. The results show that a dual-labeled fluorescent probe can be used to quantitatively measure dextranase activity, and a linear relationship is obtained between the ratio of fluorescence signals and dextranase concentration ratio.
Article
Engineering, Chemical
Shengyu Zhang, Shen Yan, Kangwei Lu, Shixuan Qiu, Xiao Dong Chen, Winston Duo Wu
Summary: Based on drug repositioning strategy, niclosamide has shown potential for treating COVID-19. However, developing effective NCL delivery formulations remains challenging. In this study, NCL-embedded dry powder for inhalation was fabricated using a novel spray freeze drying technology. By adjusting the composition and temperature, the size, morphology, crystal properties, flowability, and aerosol performance of the SFD microparticles were systematically investigated.
Article
Engineering, Chemical
Hong Zhu, Dongbiao Jin, Nan Fu, Xiao Dong Chen, Jie Xiao
Summary: A multi-task convolutional self-attention network (CSAN) has been developed for dynamic modeling of probiotics inactivation during single droplet drying (SDD). The model effectively learns from historical data and predicts inactivation dynamics throughout the whole drying process, outperforming many existing models in terms of prediction accuracy. By using this model, two optimal SDD conditions have been identified with high terminal solid contents (>90 wt%) and cell survival ratios (>0.65).
Article
Biochemistry & Molecular Biology
Zejun Hu, Peng Wu, Yiqing Chen, Luping Wang, Xia Jin, Xiao Dong Chen
Summary: In this study, an ex vivo absorption model based on the permeability of the rat small intestine was established to evaluate the intestinal absorption of DHA microcapsules with five formulations after gastrointestinal digestion. The results showed that the permeability of glucose solution increased with concentration, while the absorption rate of DHA microcapsules was low. The absorption rate was also influenced by the release of free fatty acids from the microcapsules.
Article
Engineering, Chemical
Yifan Qin, Xiao Dong Chen, Aibing Yu, Jie Xiao
Summary: Mathematical modeling of mass transfer and absorption in the small intestine is challenging and requires a reliable and computationally efficient predictive model. This study derives an absorption model that considers the 3D intestinal inner wall structure and can be used in a 1D distributed model. Computational fluid dynamics simulations are used to quantify the mass-transfer coefficient. The model provides insights into the influence of intestinal morphology and motility on mass transfer and absorption.
Article
Engineering, Chemical
Xiaoqing Zhu, Yu Zhang, Xiao Dong Chen
Summary: The large deformation of an elastic hollow ellipsoid was investigated as a flowmeter mechanism. Relationships were found between pressure drop, deformation, flowrate, and fluid viscosity. The experiment used a silicone hollow ellipsoid with dimensions of 0.05 m (long axis), 0.03 m (short axis), and a wall thickness of 3.5 x 10(-4) +/- 4.6 x 10(-5) m. A monotonic relationship was observed between flowrate and the ellipsoid's representative diameter. The effect of viscosity on flowrate was inconclusive, but the sensitivity of the ellipsoid's expansion to spatial variations in wall thickness was noted.
ASIA-PACIFIC JOURNAL OF CHEMICAL ENGINEERING
(2023)
Article
Chemistry, Applied
Hongyan Zhang, Sufang Duan, Yang Yu, Ren'an Wu, Jingjing Wang, Xiao Dong Chen, Ignatius Man-Yau Szeto, Peng Wu, Yan Jin
Summary: The effects of casein-to-whey ratios in fermented milk on gastric emptying, proteolysis and intestinal peptidome were investigated using an in vitro dynamic stomach-intestine system mimicking pre-school children digestion. The research found that the gastric emptying rate varied insignificantly among the milk samples. After 120 min digestion, the highest extent of proteolysis was observed at a casein-to-whey ratio of 2:1 due to the fewest gastric protein aggregates and relatively abundant caseins. Intestinal peptides derived from caseins or whey proteins showed a positive correlation with their parent protein content. The most abundant bioactive whey peptides were found at a casein-to-whey ratio of 1:1.5 after intestinal digestion. These findings demonstrated the importance of protein compositions in fermented milk on gastrointestinal proteolysis and peptide release in vitro, which is meaningful for future development of milk products that are more suitable for children.
Article
Chemistry, Applied
He Lyu, Saartje Hernalsteens, Haihua Cong, S-y Quek, Xiao Dong Chen
Summary: Fermentation of mung beans by Bacillus subtilis subsp. natto can improve their nutritional and functional properties, including an increase in soluble protein, decrease in crystallinity, and change in particle size distribution. This approach can be used to produce a food ingredient with various functional and nutritional properties, and the SETR is a viable technology for handling high solid load substrates.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2023)
Article
Engineering, Chemical
Fei Yu, Zizhan Wei, Jiaxin Chen, Yufei Long, Qing Qing, Bangda Li, Xinyue Zhang, Huimin Chen, Tianshu Lan, Pingchuan Zhu, Peihong Shen, Wei Zeng, Jianyan Lin, Zhongquan Qi, Xuehui Hong, Xiao Dong Chen
Summary: In this study, MPEG-PTMC@Cur NPs were prepared using MPEG-PTMC as the carrier, which showed improved physicochemical stability and photochemical stability of Cur. The NPs also exhibited enhanced antioxidant activity and oral bioavailability. Therefore, MPEG-PTMC@Cur NPs could be a promising delivery system for Cur.
Article
Engineering, Chemical
Hao Gu, Yun Xia, Yu Zhang, Xiao Dong Chen
Summary: In this study, a soft-elastic pulsation pump (SEPP) made of silicone rubber was developed and examined. The SEPP was driven by an external squeezing mechanism and featured a silicone one-way valve to prevent backflow. The material characteristics, durability, and performance of the SEPP were evaluated, and it was found to have good protection on blood. The technical details and experimental results provided a solid foundation for developing higher capacity SEPPs, which could potentially be applied as effective ventricular assist devices.
Article
Food Science & Technology
Xue Dong, Haoyu Zhuo, Ke Wang, Peng Wu, Xiao Dong Chen
Summary: This study quantified the diffusion and spatial distribution of gastric acids in whey protein isolate (WPI) gels during simulated digestion. It was found that regardless of NaCl concentration, the outer surface of the gels quickly formed a near-saturated layer with a higher acid concentration compared to the inner layer. The pH decrease was more significant in gels with higher NaCl concentration due to a looser network structure that facilitated acid diffusion.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Engineering, Chemical
Saartje Hernalsteens, Hai Hua Cong, Xiao Dong Chen
Summary: We developed an immobilized mixed strains system on agitated flasks and a soft elastic tubular reactor (SETR) to obtain a whole soymilk fermented product. The mix of Lactobacillus plantarum/Bacillus subtilis subsp. Natto, immobilized in gellan/xanthan/PU foam mat lining the reactor, resulted in a product with improved nutrition and reduced waste accumulation. This immobilization and SETR mixing method can be explored as a bioprocess option for non-traditional media.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Engineering, Environmental
Guoqing Huang, Dongling Mao, Yali Zhang, Xiao Dong Chen, Zhangxiong Wu
Summary: This work investigated the use of ozone treatment for the postsynthesis of Fe-containing SBA-15 materials, where the surfactant was almost completely removed while maintaining other properties. The ozone treatment could effectively remove the triblock copolymer P123, while preserving the hydroxyl groups of SBA-15 and the dispersion state of Fe. The ozone-treated samples exhibited enhanced arsenic adsorption performance.
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
(2023)
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)