Article
Chemistry, Applied
Wen-xin Jiang, Jun-ru Qi, Jin-song Liao, Xiao-quan Yang
Summary: The study proposed an acid-induced pectin gelling mechanism in a 25% ethanol system for constructing emulsion gel system. Differences in structure and properties between HMP and LMP were investigated, with HMP showing superior gelling performance. Molecular weight, neutral sugar side chains, and zeta potential were found to play key roles in the compact gel network construction of HMP. Emulsions with 25% ethanol exhibited gelling properties, and the freeze-thaw stability of pectin emulsions was improved by the stable structure of HMP gel during the cycle.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Di Zhao, Shuqi Liu, He Li, Jun Hao Yoong, Zhiyue Miao, Jinnuo Cao, Xinqi Liu
Summary: In this study, a protein/polysaccharide composite emulsion gel was created by emulsifying soybean isolate protein and palm oil, and incorporating curdlan. The stability of the complex fat substitutes during freeze-thaw at various melting points and palm oil content was investigated. The results showed that the samples with 52 degrees C-palm oil demonstrated the highest freeze-thaw stability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Hao Lai, Qian Shen, Fuchao Zhan, Sha Jiang, Haomin Sui, Yijie Chen, Bin Li, Jing Li
Summary: This study investigated the effect of Hofmeister series anions at different concentrations on the freeze-thaw stability of emulsions stabilized with whey protein isolate (WPI) and explored the possible mechanism. The results showed that the addition of kosmotropic ions (Cl- and Br-) improved the freeze-thaw stability, while the emulsions without NaCl became unstable after freeze-thawing. The addition of Cl- and Br- increased protein load, apparent viscosity, and mechanical moduli, promoting the formation of an elastic gel network structure. WPI added with NaCl exhibited higher interfacial pressure and diffusion rate, enhancing the stability of the oil-water interface. Moreover, the emulsion prepared from WPI added with Cl- showed improved emulsification activity of low molecular weight proteins after freeze-thaw cycles.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Xiaohan Guo, Di Wu, Bin Zhou, Ze Chen, Bojia Li, Shishuai Wang, Yaqiong Pei, Bin Li, Hongshan Liang
Summary: In this study, a Pickering emulsion system based on duck egg white nanogels was successfully fabricated with Ca2+ as the stabilizer, demonstrating effective reutilization of salted duck egg white products. The addition of Ca2+ reduced interfacial tension and improved stability of the emulsion system.
FOOD HYDROCOLLOIDS
(2021)
Article
Chemistry, Applied
Ying Wang, Ruohui Lin, Ziye Song, Shucheng Zhang, Xiangzhong Zhao, Jiang Jiang, Yuanfa Liu
Summary: This study investigated the physical properties and freeze-thaw behavior of mayonnaise-like emulsions prepared from different oils and supplementary surfactants. The results showed that the addition of surfactants improved the freeze-thaw stability of the emulsions, but also reduced the emulsion stability. Among the four types of oils, the mayonnaise-like emulsion made from olive oil had the poorest freeze-thaw stability.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Wei Xu, Yuli Ning, Yuanyuan Sun, Haomin Sun, Yin Jia, Liwen Chai, Denglin Luo, Bakht Ramin Shah
Summary: The addition of konjac glucomannan (KGM) improved the reversibility of freeze-thaw/re-emulsification in Pickering emulsion stabilized by gliadin/sodium caseinate nanoparticles (Gli/CAS NPs). KGM helped maintain the network structure of the continuous phase, significantly improving the delamination of the emulsion after freeze-thaw treatment. The emulsion with added KGM exhibited good stability and freeze-thaw reversibility, making it promising for long-term storage and re-emulsification.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Mingming Zhong, Yufan Sun, Yuanda Sun, Yuyang Huang, Baokun Qi, Yang Li
Summary: The study investigated the effects of salt ions on the freeze-thaw stability of protein-polysaccharide emulsions, finding that addition of salt ions led to increased interfacial protein adsorption and improved emulsion stability. Specifically, monovalent ions like NaCl showed better performance in terms of crack resistance, low oiling off, and coalescence degree compared to divalent ions like CaCl2. These results suggest that salt ions can delay the release rate of internal oils and provide a foundation for producing new emulsified foods with favorable freeze-thaw stability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Jie Yu, Yong Wang, Dong Li, Li-jun Wang
Summary: The study found that SPI emulsion gels exhibited the best performance in freeze-thaw stability and rheological properties under 300 mM NaCl conditions, showing characteristics of resistance to deformation, enhanced elastic behavior, and improved freeze-thaw stability.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Ziyue Song, Yang Yang, Fenglian Chen, Jing Fan, Bing Wang, Xin Bian, Yue Xu, Baoxiang Liu, Yao Fu, Yanguo Shi, Xiumin Zhang, Na Zhang
Summary: This study prepared a Pickering emulsion using soybean protein and maltose, and found that the freeze-thaw stability of the emulsion increased with an increase in soybean protein isolate (SPI) and maltose concentration. The rheological nature of the emulsion also showed an increase in apparent viscosity and viscoelasticity with a growing oil phase volume fraction and concentration.
Article
Food Science & Technology
Hao Lai, Fuchao Zhan, Yujie Wei, Abel W. S. Zongo, Sha Jiang, Haomin Sui, Bin Li, Jing Li
Summary: This study investigated the influence of particle size and ionic strength on the freeze-thaw stability of emulsions stabilized by whey protein isolate (WPI). Decreasing the particle size of the initial emulsions suppressed the destabilization during freeze-thaw process. Adding NaCl at different amounts improved the freeze-thaw stability of emulsions, with an optimum ionic strength range. Salt addition enhanced the structural properties of proteins and promoted the formation of a gel-like network structure, inhibiting the movement of droplets and improving the freeze-thaw stability of emulsions.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Chemistry, Applied
Sijie Hu, Feng Xiao, Ming Du, Jinfeng Pan, Liang Song, Chao Wu, Beiwei Zhu, Xianbing Xu
Summary: Flavor high internal phase emulsions (HIPEs) prepared with more than 15% litsea cubeba oil in the oil phase can be used as food-grade 3D printing inks, and demonstrate better stability after 5 freeze-thaw cycles, which can be attributed to reduced ice crystal formation, more stable interface layer, and a more flexible gel-like network structure resulting from protein binding to flavor substances. The constructed HIPEs system in this study effectively preserves the encapsulated flavor substances after 5 freeze-thaw cycles.
Article
Food Science & Technology
Jinfeng Zhong, Yifei Li, Xiaoli Qin, Jiaqi Li, Yonghua Wang
Summary: The study found that the OSAS-PC complex can improve the freeze-thaw stability of PC-coated emulsions, with the best results seen at weight ratios of 3:7 and 5:5. This is likely due to the formation of a thick and dense interfacial layer, enhancing the stability of the emulsions.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Ning Liu, Na Li, Muniba Faiza, Daoming Li, Xiaolin Yao, Mouming Zhao
Summary: This study investigated the stability and in vitro digestion of sesame oil-based high purity diacylglycerol (DAG) oil-in-water emulsions. The findings suggest that higher DAG content promotes lipid hydrolysis during simulated digestion, shedding light on the potential use of DAG oil in food emulsions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Zhisheng Zhang, Han Wang, Ying Shu, Xu Zhang, Tianyi Yang, Wenhui Qi, Hua-Neng Xu
Summary: The study investigated the impact of substituting pork backfat in pork sausages with traditional oil-in-water Pickering emulsion (OPE-1) or novel oleogel-in-water Pickering emulsion (OPE-2) stabilized by nanocellulose crystals on freeze-thaw stability. The results showed that using OPE-1 reduced the emulsion stability, while using OPE-2 improved it compared to the control. Textural parameters of sausages with OPE-2 showed no significant differences from the control after freeze-thaw treatment. Microstructural analysis revealed similar structures for all sausages except for the one with OPE-1 substitution. OPE-2 had a positive effect on the freeze-thaw stability of pork sausages.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Yang Tang, Chengcheng Gao, Yan Zhang, Xiaozhi Tang
Summary: This study aimed to enhance the physiochemical stability of chitosan particle stabilized Pickering emulsion by coating with sodium alginate. Different mass ratios of CS and SA were evaluated for their effects on the microstructure, rheology, and stability of the emulsions. The addition of the proper level of SA could increase the stability of the emulsion, but the creaming and flocculation stability were still sensitive to various environmental factors.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2021)
Review
Chemistry, Applied
Xingran Kou, Dongdong Su, Fei Pan, Xiwei Xu, Qingran Meng, Qinfei Ke
Summary: This review provides a systematic discussion of the application of molecular dynamics (MD) simulations in aroma compounds (ACs)/cyclodextrins (CDs) inclusion complexes (ICs). It covers the establishment of the simulation process, parameter selection, model evaluation, and various application cases, summarizing the major achievements and challenges of this method.
CARBOHYDRATE POLYMERS
(2024)
Review
Chemistry, Applied
Haoyu Yu, Quanbin Zhang, Ammad Ahmad Farooqi, Jing Wang, Yang Yue, Lihua Geng, Ning Wu
Summary: Brown algae are rich in fucoidan, which has been found to have anti-cancer and anti-metastasis effects. Fucoidan inhibits tumor cell growth, proliferation, and metastasis, and also promotes immune responses in the tumor microenvironment.
CARBOHYDRATE POLYMERS
(2024)
Review
Chemistry, Applied
Liang Dong, Yanan Li, Hailin Cong, Bing Yu, Youqing Shen
Summary: Gene therapy is a revolutionary treatment that requires suitable vectors for protecting and releasing exogenous nucleic acids in target cells. Chitosan, as a non-viral vector, has gained attention due to its good biocompatibility and ability to load large amounts of nucleic acids. This paper summarizes the potential of chitosan and its derivatives as gene delivery vector materials, discusses factors influencing transfection efficiency, performance evaluation, ways to optimize infectious efficiency, and current research development directions. It also provides an outlook on the future prospects of chitosan.
CARBOHYDRATE POLYMERS
(2024)
Article
Chemistry, Applied
Ana Iglesias-Mejuto, Beatriz Magarinos, Tania Ferreira-Goncalves, Ricardo Starbird-Perez, Carmen Alvarez-Lorenzo, Catarina Pinto Reis, Ines Ardao, Carlos A. Garcia-Gonzalez
Summary: This study developed a novel processing strategy to manufacture drug-loaded and personalized aerogels with nanostructures. The aerogels demonstrated bioactivity and antimicrobial effects, promoting bone regeneration and preventing infections in bone tissue engineering.
CARBOHYDRATE POLYMERS
(2024)
Article
Chemistry, Applied
Zhenxu Shi, Dimei Yang, Yan Zhou, Xinyu Chen, Lin Gan, Jin Huang
Summary: This study proposes a micro-assembly method to improve the photoluminescent properties of crystalline cellulose nanocrystals (CNCs) by organizing them within a sub-micrometer-sized metal-organic framework and coating with TiO2. The TiO2 coating prevents CNC assembly breakdown and allows information to be revealed using screenprinted labels for anti-counterfeiting purposes.
CARBOHYDRATE POLYMERS
(2024)
Article
Chemistry, Applied
Xuejiao Liu, Bin Fu, Jierong Chen, Zhenyu Sun, Dongdong Zheng, Zhonghua Li, Bing Gu, Ying Zhang, Haojie Lu
Summary: Liver disease is a major cause of global mortality, and identifying biomarkers for diagnosing its progression is crucial for improving outcomes. Targeted mass spectrometry is a powerful tool for verifying biomarker candidates and clinical applications, particularly for glycoproteins translation. However, the limitation of analyzing only one sample per run has become apparent. In this study, a high-throughput intact N-glycopeptides quantification strategy was developed, allowing the validation of 20 samples per run with an average analysis time of 3 minutes per sample. The strategy was applied in a cohort of 461 serum samples and identified a panel of 10 IgG N-glycopeptides that have strong clinical utility in evaluating the severity of liver disease.
CARBOHYDRATE POLYMERS
(2024)
Article
Chemistry, Applied
Qian Wang, Hao Jiang, Hongli Zhang, Weiqiao Lu, Xiao Wang, Wenfeng Xu, Jia Li, Youjing Lv, Guoyun Li, Chao Cai, Guangli Yu
Summary: This study proposes a novel strategy of antibody-beta-glucan conjugates (AGC) to enhance the antitumor immune response to immune checkpoint blockade (ICB) therapy. AGC demonstrated powerful tumor suppression and promoted interaction between tumor cells and dendritic cells (DCs), thereby enhancing immunotherapeutic benefits.
CARBOHYDRATE POLYMERS
(2024)
Article
Chemistry, Applied
Chaeyeon Lee, Sojeong Lee, Sang Wook Kang
Summary: The study aims to enhance the properties of porous membranes by addressing the limitations associated with phase separation. By using cellulose acetate and citric acid, the researchers were able to fabricate membranes with improved mechanical strength and thermal stability. The cross-linking effect of citric acid resulted in a more uniform pore structure and higher porosity.
CARBOHYDRATE POLYMERS
(2024)
Review
Chemistry, Applied
Tejaswini Kolipaka, Giriraj Pandey, Noella Abraham, Dadi A. Srinivasarao, Rajeev Singh Raghuvanshi, P. S. Rajinikanth, Vidya Tickoo, Saurabh Srivastava
Summary: This review focuses on the design and application of polysaccharide-based hydrogel wound dressings, highlighting aspects such as biocompatibility, biodegradability, drug entrapment, moisturizing ability, swelling, and mechanical properties. Additionally, various crosslinking methods and recent developments in stimuli-responsive hydrogels are discussed.
CARBOHYDRATE POLYMERS
(2024)
Article
Chemistry, Applied
Anqi Xu, Nan Zhang, Shixing Su, Hongyu Shi, Daoqiang Lu, Xifeng Li, Xin Zhang, Xin Feng, Zhuohua Wen, Gengwu Ma, Mengshi Huang, Chi Huang, Yuqi Hu, Hao Yuan, Qinwen Liu, Daogang Guan, Jun Wang, Chuanzhi Duan
Summary: The study presents a one-pot radical polymerization method to fabricate a hydrogel with adhesive properties, which can effectively treat bacterial-infected diabetic wounds and accelerate wound healing.
CARBOHYDRATE POLYMERS
(2024)
Article
Chemistry, Applied
Montarop Yamabhai, Munthipha Khamphio, Thae Thae Min, Chai Noy Soem, Nguyen Cao Cuong, Waheni Rizki Aprilia, Krisanai Luesukprasert, Karsidete Teeranitayatarn, Atthaphon Maneedaeng, Tina R. Tuveng, Silje B. Lorentzen, Simen Antonsen, Paiboon Jitprasertwong, Vincent G. H. Eijsink
Summary: The study investigates the bioconversion of chitosan into soluble anti-inflammatory chitosan oligosaccharides (CHOS) using an enzyme. The results show that the generated CHOS have anti-inflammatory activity, but the magnitude of the activity depends on the substrate and production process. Different methods of dissolving chitosan also affect the properties of CHOS. The study highlights the importance of quality assurance in CHOS preparations.
CARBOHYDRATE POLYMERS
(2024)
Article
Chemistry, Applied
Wen Cao, Jiangping Wu, Xinya Zhao, Zixu Li, Jie Yu, Taili Shao, Xuefeng Hou, Lutan Zhou, Chunfei Wang, Guodong Wang, Jun Han
Summary: In this study, a water-soluble polysaccharide (PLP1) was successfully isolated and purified from Pueraria lobata. It was found that PLP1 was composed of specific glycosidic units and exhibited a better free radical-scavenging ability. Moreover, PLP1 effectively protected the liver against acute alcoholic liver disease (ALD) in mice.
CARBOHYDRATE POLYMERS
(2024)
Article
Chemistry, Applied
Ya Su, Yaqian Liu, Xueyan Hu, Yueqi Lu, Jinyuan Zhang, Wenbo Jin, Wang Liu, Yan Shu, Yuen Yee Cheng, Wenfang Li, Yi Nie, Bo Pan, Kedong Song
Summary: A 3D printed scaffold based on carbon dots-curcumin nano-drug release has been developed for drug delivery after breast cancer surgery. The scaffold showed effective inhibition of tumor growth, antibacterial activity, and promotion of wound healing, making it a promising approach for preventing tumor recurrence.
CARBOHYDRATE POLYMERS
(2024)
Article
Chemistry, Applied
Ekaterina Sokolova, Diane Jouanneau, Antonin Chevenier, Murielle Jam, Nathalie Desban, Pierre Colas, Elizabeth Ficko-Blean, Gurvan Michel
Summary: Carrageenans, a compound synthesized in red algae, have various biological properties and are valuable in the pharmaceutical and cosmetic industries. Their fine structure affects wound healing, oxidative processes, hemostasis, and inflammation. Enzymatic modification of carrageenans produces oligosaccharides that bind to natural human serum antibodies and specific antibodies, showing potential for therapeutic applications.
CARBOHYDRATE POLYMERS
(2024)
Article
Chemistry, Applied
Yan Shi, Miao Yu, Kaijin Qiu, Tiantian Kong, Chunjing Guo, Wenxue Zhang, Daquan Chen, Ming Kong
Summary: In this study, functionalized transfersomes were developed to co-deliver doxorubicin and 1MT towards primary tumors and tumor draining lymph nodes via transdermal administration using microneedles. The results showed that the nano-complexed microneedles exhibited a stronger suppression in tumor growth compared to the intravenous group.
CARBOHYDRATE POLYMERS
(2024)