Article
Food Science & Technology
V Massel, Y. Fang, M. Corredig
Summary: Pectin nanocapsules were successfully obtained in a W/O/W multiple emulsion using Pectin methyl esterase, showing good stability and efficient encapsulation of brilliant blue and magnesium ions in the liquid phase. After one month of storage, the gelled nanocapsules displayed similar characteristics to non-gelled droplets in terms of appearance and encapsulation efficiency, indicating promising potential for applications.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Physical
Jing Guo, Jianguo Jiang, Xiaolong Gu, Xia Li, Tianqing Liu
Summary: Multiple emulsions provide a facile route for particle preparation due to their ability to be used as liquid templates. In this study, O-1/W/O-2 double emulsions were used as templates for preparing calcium alginate hydrogels encapsulating beta-carotene, with encapsulation efficiency showing a positive correlation to the outer-to-inner droplet size ratio. The resulting hydrogels exhibited good spherical shape in water, slightly larger in size compared to the emulsion droplets used as templates.
COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS
(2021)
Article
Chemistry, Applied
Runan Zhao, Weiting Fu, Yijie Chen, Bin Li, Shilin Liu, Yan Li
Summary: The study investigated the effect of CA on WPI, showing that the WPI/CA complex can act as a stabilizer to form emulsions and emulsion gels for better protection and enhanced bioaccessibility of beta-carotene. The findings provide insights into developing new multifunctional food ingredients and improving protein modification in food systems.
Article
Food Science & Technology
Julia Teixe-Roig, Gemma Oms-Oliu, Isabel Odriozola-Serrano, Olga Martin-Belloso
Summary: This study evaluated the effect of incorporating beta-carotene from microalgae into nanoemulsions with different emulsifiers on its absorption, metabolization, and biodistribution in rats. The results showed that feeding rats with nanoemulsions, especially those formulated with protein emulsifiers, increased the absorption and concentration of beta-carotene in different tissues. The liver showed the highest accumulation of beta-carotene and retinol. Protein nanoemulsions promoted faster digestibility and higher bioaccessibility of beta-carotene.
MOLECULAR NUTRITION & FOOD RESEARCH
(2023)
Article
Biochemistry & Molecular Biology
Hualu Zhou, Bingjing Zheng, David Julian McClements
Summary: This study investigated the impact of plant-based carrier oils and LPC types on the in vitro gastrointestinal fate of polyphenols, finding that different carrier oils and LPC types can affect the gastrointestinal stability and encapsulation efficiency of LPCs. The study also revealed variations in gastrointestinal stability effects of LPCs for different oil types.
Article
Food Science & Technology
Ariadna Gasa-Falcon, Elena Arranz, Isabel Odriozola-Serrano, Olga Martin-Belloso, Linda Giblin
Summary: The study found that the use of nanoemulsions stabilized with lecithin can enhance the bioavailability and cellular content of beta-carotene in the intestine, while nanoemulsions stabilized with sodium caseinate perform worse in comparison. Additionally, the emulsifiers in the nanoemulsions also impact the permeability and delivery of beta-carotene.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Sivapratha Sivabalan, Shyam Sablani
Summary: This study investigates the stability of food oil-in-water emulsions at extremely high temperatures and finds that emulsions prepared using chitosan as an emulsifier can remain stable under heat treatment at 121 degrees Celsius. Additionally, the retention percentage of encapsulated beta-carotene varies depending on the exposure time at 121 degrees Celsius, but remains mostly constant during subsequent storage.
FOOD AND BIOPROCESS TECHNOLOGY
(2022)
Article
Food Science & Technology
Lucia Cassani, Miguel A. Prieto, Andrea Gomez-Zavaglia
Summary: The use of Pickering emulsions (PE) as a delivery system for carotenoids and hydrophobic compounds is of great interest due to their safety and stability. This review examines the use of proteins, polysaccharides, and protein-polysaccharide complexes as stabilizers for carotenoid-loaded PE. It also discusses the effects of processing and storage on the stability of carotenoids in PE and the challenges for PE applications in the food industry.
CURRENT OPINION IN FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Yaning Shi, Fan Ye, Yingjie Zhu, Ming Miao
Summary: The study found that emulsions containing OSA-SMDG could enhance the storage stability and antioxidant activity of beta-carotene, as well as improve its bioaccessibility. OSA-SMDG could be used as a delivery system for bioactive compounds.
Article
Chemistry, Applied
Shui-Zhong Luo, Xiang-Zhi Wu, Li-Hua Pan, Zhi Zheng, Min Zhang
Summary: By modifying LMP with different peptides using dry-heat method, stable O/W emulsions with smaller droplet sizes and higher stability in various conditions were obtained. The in vitro digestion tests showed that LMP-SP and LMP-WPP were more suitable for delivering camellia oil and beta-carotene in emulsions.
Article
Food Science & Technology
Hujun Xie, Yutong Zhang, Mengna Cao, Chengzhi Liu, Yuezhong Mao, Gerui Ren, Zunyi Wu, Sheng Fang, Shiyi Tian, Di Wu
Summary: High stability nanoemulsions were prepared using a combination of PGFE and CN, and loaded with functional components such as peppermint oil and beta-carotene. The study showed that the nanoemulsions exhibited fine physical stability when the mass ratio of PGFE/CN was less than 0.5, and the beta-carotene nanoemulsions were pseudoplastic fluids. Intellligent sensory analyses using electronic sensory evaluation methods were effective in distinguishing various nanoemulsions with different emulsifier ratios.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Polymer Science
Ichlasia Ainul Fitri, Wiphada Mitbumrung, Ploypailin Akanitkul, Numphung Rungraung, Varongsiri Kemsawasd, Surangna Jain, Thunnalin Winuprasith
Summary: This study investigated the influence of nanocellulose type and concentrations on the properties and bioaccessibility of emulsions. The results showed that stable beta-carotene loaded emulsions were formed when NCC was used as a stabilizer at a concentration of 0.2% w/w. In contrast, increasing concentrations of NFC emulsions resulted in reduced release of fatty acids and lower bioavailability of beta-carotene.
Article
Food Science & Technology
Haoxin Ye, Tingshuai Chen, Min Huang, Gerui Ren, Qunfang Lei, Wenjun Fang, Hujun Xie
Summary: The study utilized SA-PEC-WPI complexes as emulsifiers to prepare beta-carotene emulsions, showing high encapsulation efficiency and stability. Different release patterns of beta-carotene in simulated digestion process have important implications for nutraceutical delivery in food and supplement products.
Article
Chemistry, Applied
Yanli Wang, Chen Chen, Xiuting Hu, Osvaldo H. Campanella, Ming Miao
Summary: The aim of this study was to explore the encapsulation potential of cyclic amylopectin (CA) as a delivery carrier for enhancing the solubility and environmental stability of beta-carotene (beta C). The results showed that beta C crystals were successfully encapsulated in the hydrophobic cavity of CA, resulting in an amorphous composite. The solubility of beta C significantly increased in the optimal composite and showed improved stability to light or chemical oxidation.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Yanli Fan, Xiazhi Sun, Tian Fang, Maimai Ma, Yuxing Wu, Xiaotong Zha
Summary: In this study, a stable emulsion of whey protein-Lycium barbarum L. leaves flavonoids complex was prepared as a carrier for beta-carotene. The emulsion exhibited smaller particles, enhanced stability, and improved retention of beta-carotene. It also demonstrated good salt tolerance and heat stability.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Review
Chemistry, Applied
Zhongyu Yang, David Julian McClements, Cuicui Li, Shangyuan Sang, Long Chen, Jie Long, Chao Qiu, Zhengyu Jin
Summary: This study discusses the utilization of hydrogel-based delivery vehicles to overcome the challenges of poor water-solubility, chemical stability, and bioavailability of bioactive agents. Hydrogels can encapsulate, protect, and control the release of bioactive agents, and their functional attributes can be customized for specific applications. The structure, properties, and release mechanisms of hydrogels are also reviewed, along with previous applications for the targeted release of bioactive agents.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Luping Gu, Xing Yao, David Julian McClements, Li Liang, Wen Xiong, Junhua Li, Cuihua Chang, Yujie Su, Yanjun Yang
Summary: The cytotoxicity, physicochemical stability, and bioaccessibility of lutein-loaded emulsions stabilized by egg white protein-dextran-catechin (EWP-Dex-EC) conjugates were investigated in this study. The conjugates were found to be non-toxic and biocompatible. Grafting dextran to the egg white protein improved the physical stability of the emulsions, while the attachment of catechin increased their interfacial antioxidant activity. The EWP-Dex-EC conjugate-stabilized emulsions showed the highest bioaccessibility of lutein, which was attributed to their smaller droplet size and stronger antioxidant activity.
Article
Agriculture, Multidisciplinary
Yuteng Fu, David Julian McClements, Shunjing Luo, Jiangping Ye, Chengmei Liu
Summary: The study investigated the effect of initial particle size on the retention of rutin in oil-in-water emulsions during storage. The resistance to coalescence and creaming increased with decreasing particle size, attributed to weak colloidal and gravitational forces. The degradation rate of rutin decreased with smaller droplet size, indicating stronger encapsulation and light scattering.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Maryam Mohammadi, Hamed Hamishehkar, David Julian McClements, Rahim Shahvalizadeh, Ali Barri
Summary: This study highlights the potential of non-coated and coated liposomes to increase the stability and bioactivity of bioactive protein hydrolysates.
Article
Chemistry, Applied
Chao Wang, Jing Li, Yi Cao, Jialu Huang, Hongyi Lin, Tiantian Zhao, Lu Liu, Peiyi Shen, David Julian McClements, Jun Chen, Chengmei Liu, Jiyan Liu, Qian Li
Summary: The influences of conventional thermal and innovative non-thermal extraction methods on the physicochemical characteristics and properties of pectic polysaccharides from Choerospondias axillaris peels were investigated. Ultrasound-assisted extraction resulted in polysaccharides with lower molecular weight and neutral sugar content, but higher protein and phenolic compound contents. Ultrasound significantly degraded polysaccharide chains but reduced thermal degradation of phenolics. Furthermore, polysaccharides obtained from different extraction methods exhibited different functional and biological properties.
Article
Chemistry, Applied
Song Cui, Zhenyu Yang, David Julian McClements, Xingfeng Xu, Xin Qiao, Liyang Zhou, Qingjie Sun, Bo Jiao, Qiang Wang, Lei Dai
Summary: This study examined the possibility of improving the performance of Pickering emulsions by using a combination of colloidal particles and small molecular emulsifiers. The sequence of emulsifier addition significantly influenced the interfacial structure and properties of the emulsions. The Q-ZP addition sequence was found to be the most effective at forming stable Pickering emulsions with improved functional performance in food applications.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Yunbing Tan, Donpon Wannasin, David Julian McClements
Summary: This study investigated the emulsifying properties of two potato protein fractions, PP-200 and PP-300. Both fractions successfully formed emulsions with small droplets under suitable conditions. However, they exhibited different stability to changes in pH and the presence of salt.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Yao Hu, Kequan Xing, Xiaojing Li, Shangyuan Sang, David Julian McClements, Long Chen, Jie Long, Aiquan Jiao, Xueming Xu, Jinpeng Wang, Zhengyu Jin, Chao Qiu
Summary: In this study, it was found that complexing nisin with succinic acid-beta-cyclodextrin (SACD) can overcome its disadvantages of reduced solubility, stability, and activity under alkaline conditions. The nisin-SACD complexes showed good solubility under neutral and alkaline conditions and remained stable during high-steam sterilization. Additionally, these complexes exhibited significantly improved antibacterial activity against Gram-positive bacteria (S. aureus). This research demonstrates that complexation can enhance the efficacy of nisin in neutral and alkaline environments, allowing for broader applications in food, medical, and other industries.
NPJ SCIENCE OF FOOD
(2023)
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)
Review
Nutrition & Dietetics
Vaibhav Kumar Maurya, Amita Shakya, David Julian Mcclements, Ramachandran Srinivasan, Khalid Bashir, Thiyagarajan Ramesh, Jintae Lee, Ezhaveni Sathiyamoorthi
Summary: Vitamin C plays a multifaceted role in human health, including antioxidant activity and various synthesis functions. Due to the lack of a biosynthetic pathway, humans must obtain vitamin C from dietary sources. However, food processing and storage can cause vitamin C degradation, leading to a growing prevalence of deficiency worldwide. Different strategies, such as dietary diversification, biofortification, supplementation, and food fortification, have been tested to address this issue. Nanotechnology offers potential delivery systems for encapsulating and fortifying vitamin C. Therefore, it is crucial to develop and design vitamin C fortified foods with improved stability and bioavailability.
FRONTIERS IN NUTRITION
(2023)
Article
Chemistry, Applied
Xiaoyan Hu, Hualu Zhou, David Julian Mcclements
Summary: This study investigated the effects of gel-lan gum dissolution properties on the fiber formation and textural properties of potato protein-gellan gum composites. It was found that fibrous structures were formed when gellan gum and potato protein formed complexes in the presence of excess protein. The fiber formation and thermal gelation were influenced by the addition of salt.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Yifan Wang, Congjin Bai, David Julian Mcclements, Xingfeng Xu, Qingjie Sun, Bo Jiao, Qiang Wang, Lei Dai
Summary: This study formulated plant-based edible inks suitable for 3D food printing applications using Pickering emulsion gels containing pea protein isolate (PPI) and flaxseed gum (FG). The electrostatic interaction between PPI and FG influenced the 3D printing performance, rheology properties, and microstructure of the inks. The addition of FG significantly improved the viscoelasticity and printing performance of the inks.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Wenmeng Liu, Long Chen, David Julian Mcclements, Yidong Zou, Guanxiong Chen, Zhengyu Jin
Summary: In this study, a complex of chitosan, betaine, and vanillin was used as a starch modifier to improve the viscosity, gelation, and thermal stability of corn starch. The modification mechanism involved hydrogen bond interaction, Schiff base crosslinking, and electrostatic interaction. The results showed that the complex enhanced the viscosity and viscoelasticity of the starch, promoted gel formation, and improved thermal stability. Additionally, the microstructure of the starch became more orderly and regular with the addition of the modifier.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zhiheng Zhang, Yaxu Meng, Jinpeng Wang, Chao Qiu, Wenbo Miao, Qianzhu Lin, Xiaojing Li, Shangyuan Sang, David Julian McClements, Aiquan Jiao, Zhengyu Jin
Summary: A simple reverse solvent co-precipitation method was used to prepare zein/debranched oxidized starch coreshell composite nanoparticles, which showed good stability and the ability to protect resveratrol. The nanoparticles had a higher encapsulation rate of resveratrol compared to pure protein nanoparticles. The composite nanoparticles exhibited various interactions and maintained the biological activity of nutrient molecules under different conditions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xiaoyan Hu, Qian Ju, Charmaine K. W. Koo, David Julian McClements
Summary: This study successfully created plant-based biopolymer composites with meat-like textures using coacervation and thermal gelation. By modulating the electrostatic interactions between potato protein and gellan gum, and controlling the pH value, the structural organization and rheology of the composites could be controlled. The findings of this study are significant for the design of plant-based foods with desirable textural attributes.
FOOD HYDROCOLLOIDS
(2024)
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)
