Article
Chemistry, Applied
Yanyu Hu, Shen Yang, Yucang Zhang, Linfan Shi, Zhongyang Ren, Gengxin Hao, Wuyin Weng
Summary: The effects of microfluidization cycles on the physicochemical properties of SSE films were investigated. It was found that increasing the number of microfluidization cycles led to smaller particle sizes, increased protein adsorption on oil droplets, and more uniform structures of the SSE films. Moreover, the mechanical properties and surface hydrophobicity of the SSE films improved, while transparency and glass transition temperatures decreased.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Srijana Mukhia, Anil Kumar, Rakshak Kumar
Summary: The cold-adapted bacterium-produced protease showed broad activity ranges for temperature and pH, generating antioxidant peptides with high radical scavenging activities. It is a promising catalyst for high-value functional food production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Sharanya Ganesh, Dian Widya Ningtyas, Sangeeta Prakash
Summary: This study investigated the effects of partial hydrolysis on the functional properties of almond protein isolate (API). Alcalase enzyme resulted in hydrolysates with high protein solubility, hydrophobicity, and foaming expansion, while transglutaminase enzyme produced high molecular weight peptides and improved emulsion and foam stability.
Article
Agriculture, Multidisciplinary
Madison Fomich, Vermont P. Dia, Uvinduni I. Premadasa, Benjamin Doughty, Hari B. Krishnan, Tong Wang
Summary: The study investigated the ice recrystallization inhibition (IRI) activity of soy protein isolate (SPI) hydrolysates and determined that the F1 fraction (4-14 kDa) had the highest IRI activity. Vibrationalsum frequency generation (VSFG) analysis indicated that the molecular interactions at the water/air interface were linked to IRI activity.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Biotechnology & Applied Microbiology
Li Zheng, Mingyu He, Xuena Zhang, Joe M. Regenstein, Zhongjiang Wang, Zhaolei Ma, Yang Kong, Changling Wu, Fei Teng, Yang Li
Summary: The addition of salt ions combined with dynamic high-pressure microfluidization significantly improved the gelation properties of soy protein isolate, resulting in enhanced gel hardness, springiness, cohesiveness, and chewiness. The treatment led to changes in protein structure, increased water-holding capacity, and allowed for the formation of gels with a more uniform structure, ultimately improving the overall functionality of SPI for potential use in the food industry.
FOOD AND BIOPRODUCTS PROCESSING
(2021)
Article
Chemistry, Applied
Leqi Cui, Jennifer Kimmel, Leon Zhou, Bingcan Chen, Jiajia Rao
Summary: The study investigated the impact of adding a co-spraying agent to pea protein isolate (PPI) on its structure and functionality, showing significant changes in properties of the co-spray dried PPI. Twelve characteristic compounds were identified to represent the differences among samples, providing a basis for developing pea protein products with improved functionalities.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Yuan Lv, Ling Chen, Fei Liu, Feifei Xu, Fang Zhong
Summary: This study assessed the key parameters controlling the structure and encapsulation capacity of soy protein hydrolysate nanoparticles (SPIHs). Different enzymes were used to hydrolyze soy protein isolate and create β-carotene loaded nanoparticles. It was found that moderate hydrolysis of the 7S globulin increased the surface hydrophobicity of the SPIHs and improved their emulsifying properties.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Imane Bourouis, Borui Li, Zhihua Pang, Cunshe Chen, Xinqi Liu
Summary: This study examined the effect of two soy peptides with different hydrolysis degrees on the gel behavior of soy protein isolate. The addition of peptides reduced the storage modulus and gelation time, while the firmness, adhesiveness, and water-holding capacity of the gels decreased with increasing peptide concentration. Syneresis was observed in the gels with peptides. The rheological results showed that the control sample had higher shear stress than the gels with peptides, indicating greater resistance to shear. However, the gels with lower hydrolysis degree showed better lubrication properties.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Engineering, Environmental
Shanshan Shi, Anil N. Netravali
Summary: Self-healing soy-based resins with soy protein isolate (SPI) and poly(D, L-lactide-co-glycolic acid) (PLGA) microcapsules (MCs) were prepared. The study found that spherical MCs compromised the tensile properties of the resin, while elongated MCs demonstrated some mechanical enhancement. Higher MC loading resulted in higher self-healing efficiency.
JOURNAL OF POLYMERS AND THE ENVIRONMENT
(2023)
Article
Food Science & Technology
Miaomiao Cheng, Ya'nan Li, Xiaohu Luo, Zhengxing Chen, Ren Wang, Tao Wang, Wei Feng, Hao Zhang, Jian He, Cheng Li
Summary: Dynamic high-pressure microfluidization (DHPM) treatment improves the functional properties of oat protein isolate (OPI), including particle size reduction, increased surface hydrophobicity, altered secondary structures, and enhanced functional performance.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Agriculture, Multidisciplinary
Zhi-hui Zhang, Guang-yao Zhang, Jia-rong Huang, Ai-yuan Ge, Da-yong Zhou, Yue Tang, Xian-bing Xu, Liang Song
Summary: This study proposes a novel approach using dynamic-high-pressure-microfluidization (DHPM) to produce stable high-internal-phase emulsions (HIPEs) with hemp protein isolates (HPIs) as stabilizing agents. The microfluidized HPIs exhibited consistent adsorption and anchoring at the oil-water interface, forming a dense and compact layer. HIPEs stabilized by microfluidized HPIs demonstrated superior oxidative and storage stability due to the establishment of an antioxidative barrier.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Nadia Innocente, Sonia Calligaris, Giulia Di Filippo, Sofia Melchior, Marilena Marino, Maria Cristina Nicoli
Summary: This study investigated the impact of enzyme and hydrolysis time on the antimicrobial activity of whey protein peptides. The results showed that an increase in hydrolysis time led to a decrease in peptide molecular weight, and the molecular weight profile differed depending on the enzyme used. The peptides with lower molecular weight exhibited higher antimicrobial activity compared to those with longer hydrolysis time. These findings highlight the importance of process design in obtaining peptides with targeted antimicrobial functionality.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Qiaoli Zhao, Weiqiang Yan, Yuanfa Liu, Jinwei Li
Summary: Dynamic high-pressure microfluidization (DHPM) treatment significantly improved the particle size and absolute potential of perilla protein isolate (PPI), as well as enhanced surface hydrophobicity and free sulfhydryl content without affecting the stability of main subunits. The functional properties analysis indicated that DHPM treatment at 120 MPa was the most effective.
Article
Food Science & Technology
Nan Zhang, Zheng Xiong, Wenyi Xue, Rong He, Xingrong Ju, Zhigao Wang
Summary: This study investigated the effects of dynamic high-pressure microfluidization (DHPM) on the structural and rheological properties of rapeseed protein isolate (RPI). It was found that DHPM treatment significantly reduced the size of RPI and altered its tertiary and secondary structures. The rheological performance of RPI was also influenced by DHPM treatment.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Agriculture, Multidisciplinary
Andrew Moore, Curtis R. Luckett, John P. Munafo
Summary: An activity-guided fractionation approach identified saltiness- and kokumi-enhancing peptides in thermally treated, enzymatically hydrolyzed mushroom protein. Pyroglutamyl dipeptides were found to have a synergistic subthreshold taste-modulating effect in a model mushroom broth, enhancing both salty and kokumi taste attributes.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2021)
Review
Food Science & Technology
Enrico K. Hadde, Jianshe Chen
Summary: Thickened fluids and texture-modified foods are commonly used for individuals with swallowing difficulty. Assessing the texture properties of these food systems is a major challenge, but understanding key physical parameters can help in the objective evaluation of these properties.
JOURNAL OF TEXTURE STUDIES
(2021)
Review
Dentistry, Oral Surgery & Medicine
Thais Marques Simek Vega Goncalves, Martin Schimmel, Andries van der Bilt, Jianshe Chen, Hilbert W. van der Glas, Kaoru Kohyama, Martine Hennequin, Marie-Agnes Peyron, Alain Woda, Claudio Rodrigues Leles, Luciano Jose Pereira
Summary: This article aims to provide a consensus on the terms, definitions, and technical methods commonly reported when evaluating masticatory function objectively and subjectively. The consensus, based on discussions among leading researchers, also discusses the advantages, limitations, and relevance of each method to facilitate further investigations on masticatory function analysis.
JOURNAL OF ORAL REHABILITATION
(2021)
Article
Food Science & Technology
Natalia Brossard, Beatriz Gonzalez-Munoz, Carolina Pavez, Arianna Ricci, Xinmiao Wang, Fernando Osorio, Edmundo Bordeu, Giuseppina Paola Parpinello, Jianshe Chen
Summary: Astringency is a sensory attribute related to red wine quality and mouthfeel, but the origin of sub-qualities like drying astringency in immature grapes remains unclear. The study examined red wines with similar tannin content but different astringency sub-qualities from various harvest dates. Results showed differences in tannin-protein aggregates and their impact on sensory perception and oral lubrication.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Yufeng Zhang, Yong Chen, Jianshe Chen
Summary: This review article summarizes the latest findings on the functional roles of salivary a-amylase in the oral processing of food, focusing on starch hydrolysis and the retention of small volatile compounds.
CURRENT OPINION IN FOOD SCIENCE
(2022)
Letter
Allergy
Yanbo Wang, Qiaozhi Zhang, Chong Wang, Jianshe Chen, Zhouzhou Cheng, Lichun Luo, Jinlyu Sun, Linglin Fu
Article
Chemistry, Applied
Tian Ma, Xinmiao Wang, Jianshe Chen
Summary: This study investigated the stability of saliva emulsions, finding that emulsifying capability and stability varied among subjects. The d32 of saliva emulsions increased slightly with storage time, and stability was influenced by Ca2+ concentrations and pH values. All saliva emulsions exhibited shear-thinning behavior.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Enrico Karsten Hadde, Sangeeta Prakash, Wei Chen, Jianshe Chen
Summary: The study aims to develop quantitative and objective measurements for describing the correct consistency of food/drink for individuals with dysphagia, and proposes guidelines for objective complements to the IDDSI framework. Inconsistency is observed in IDDSI Level 3 fluids when evaluating different measuring techniques.
JOURNAL OF TEXTURE STUDIES
(2022)
Article
Food Science & Technology
Enrico Karsten Hadde, Sangeeta Prakash, Wei Chen, Jianshe Chen
Summary: Texture-modified foods and thickened fluids are crucial for the treatment of dysphagia. The IDDSI framework provides a standardized terminology, but its texture level assessment is subjective. This study aims to develop a quantitative instrumental method to objectively describe IDDSI levels.
JOURNAL OF TEXTURE STUDIES
(2022)
Article
Food Science & Technology
Ruojun Mu, Jianshe Chen
Summary: Saliva forms a typical bio-interface in the oral cavity and plays a crucial role in food oral processing. Understanding the formations, structures, and interactions at the saliva bio-interface is essential for manipulating food and sensory perception.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2023)
Article
Chemistry, Applied
Tian Ma, Jianshe Chen
Summary: Oil/fat is crucial for food palatability and its perception in the oral cavity affects consumers' sensory pleasure and preference. The authors propose that saliva's capacity to hold oil determines the threshold for greasiness sensation. Two experiments support this hypothesis by establishing a positive correlation between the greasiness threshold and saliva's oil holding capacity. These findings demonstrate the critical role of saliva in influencing individuals' perception and eating experience of oil/fat.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Li Wang, Suping Zhu, Yong Chen, Pothiyappan Karthik, Jianshe Chen
Summary: Reducing fat content in food while maintaining sensory qualities is a challenge for the food industry. This study explores the feasibility of using debranched and OSA esterified resistant starch as an emulsifier to protect fat droplets against enzymatic digestion. The modified starch showed increased resistant starch content but decreased degree of substitution. The resulting emulsifier had weaker emulsifying capacity and reduced stability under certain conditions, but it provides insights into the utilization of resistant starch emulsifiers in reduced fat food formulations.
FOOD HYDROCOLLOIDS
(2023)
Editorial Material
Food Science & Technology
Andrew Rosenthal, Jianshe Chen
Summary: Food texture refers to the collective term for all texture-related features of a food product. Describing food texture comprehensively is challenging due to numerous parameters associated simultaneously with the food. This work rationalizes the different dimensions contributing to food texture using layman's language and explains the rheological reasons behind the concept. For solid foods, three dimensions of hard-soft, strong-weak, and brittle-plastic are identified. For liquid foods, three dimensions of elastic-viscous, thick-thin, and shear thinning-shear thickening are suggested. These dimensions align at the center of the scale when they are not relevant to a particular food.
JOURNAL OF TEXTURE STUDIES
(2023)
Article
Food Science & Technology
Zhaowei Cui, Hilbert W. Van Der Glas, Jianshe Chen
Summary: This study aims to identify an appropriate breakage index and develop an in vitro method for predicting the ease of oral breakage of nuts. The findings suggest that BI-II provides a stronger linear regression than BI-I for different types of nuts, indicating a higher sensitivity to detect differences in food texture. BI-II is useful for the food industry to determine the ease of solid foods break down and compare the potential of flavor release during chewing.
JOURNAL OF TEXTURE STUDIES
(2023)
Article
Behavioral Sciences
Yue He, Jianshe Chen, Weiyao Shi, Jingang Shi, Tian Ma, Xinmiao Wang
Summary: This study aimed to investigate the olfactory migration mechanism of nonvolatile taste compounds. It was demonstrated that aerosol particles generated during food oral processing can migrate through the oral-nasal route, and the taste compounds embedded in these particles can be smelled via the nasal cavity. Furthermore, it was shown that the efficiency of aerosol as a mechanism of olfactory migration is comparable to that of volatile molecules. Therefore, aerosol may be an important source of olfactory sensation during food oral processing.
Article
Food Science & Technology
Pik Han Chong, Jianshe Chen, Danting Yin, Lanxi Qin
Summary: This study investigated the effect of tea consumption on saliva secretion rate and its functional properties, and found a significant positive correlation between total protein content and lipase activity in saliva with Huigan intensity. Furthermore, the application of quartz crystal microbalance with dissipation monitoring revealed the impact of tea compounds on the salivary film.
NPJ SCIENCE OF FOOD
(2022)
