Article
Food Science & Technology
Lavaraj Devkota, Konstantina Kyriakopoulou, Robert Bergia, Sushil Dhital
Summary: Proteins from two different varieties of lupin were extracted and processed, and their molecular and secondary structure changes were investigated. The processed proteins had similar molecular size, with α-conglutin and β-conglutin as principal fractions. Some degree of processing-induced changes were observed in the form of smaller peptide fragments. β-sheet and α-helical structure were dominant in the secondary structure, as confirmed by infrared and circular dichroism spectroscopy. The thermal characterization showed two denaturation peaks corresponding to β-conglutin and α-conglutin.
Article
Food Science & Technology
Rashmi Rawat, Charanjiv Singh Saini
Summary: The effect of ultrasonication treatment on sunnhemp protein isolates (SHPIs) was studied. The results showed improved functional properties and altered structural characteristics after ultrasound treatment. The ultrasound-treated SHPIs could be used as substitutes for animal proteins in food applications.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Chemistry, Physical
RamanPreet Kaur, Gargi Ghoshal
Summary: The demand for plant and animal proteins is increasing worldwide. Sunflower seed proteins have high protein content, nutritive value, and availability, but their foaming and gelling properties are not ideal. However, these properties can be improved through protein modification.
ADVANCES IN COLLOID AND INTERFACE SCIENCE
(2022)
Article
Chemistry, Multidisciplinary
H. Christopher Fry, Ralu Divan, Yuzi Liu
Summary: The design of peptide amphiphiles that assemble into 1D nanostructures and yield metalloporphyrin binding sites is presented. By exploring different peptide assemblies, it is found that the sequence with a length of 2 has the highest binding affinity. These nanoscale assemblies have ordered arrays of heme and show potential utility in sensing and enzymatic materials.
Article
Biophysics
Olga Mileti, Noemi Baldino, Francesca Romana Lupi, Domenico Gabriele
Summary: Proteins play a crucial role in forming and stabilizing multiphase systems by reducing interfacial tension and promoting viscoelastic layers. However, there is a lack of research on the surface activity and emulsifying ability of plant-based proteins. This study investigates the interfacial properties of soy, hemp, and brown rice proteins with commercial sunflower oil for potential use in various food applications. The results demonstrate that all tested proteins can form strong viscoelastic layers, with brown rice protein being particularly effective in reducing interfacial tension. Hemp protein shows promise with intermediate interfacial tensions and strong viscoelastic layers.
COLLOIDS AND SURFACES B-BIOINTERFACES
(2023)
Article
Chemistry, Physical
Tobias Wollborn, Monika Michaelis, Lucio Colombi Ciacchi, Udo Fritsching
Summary: This study provides evidence that beta-lactoglobulin proteins undergo conformational changes during membrane emulsification processes. The shear stress applied during oil droplet fragmentation causes the protein to transition into a more stable, partially unfolded interfacial state.
JOURNAL OF COLLOID AND INTERFACE SCIENCE
(2022)
Article
Physics, Applied
S. Sharma, S. Shallcross, P. Elliott, S. Eisebitt, C. von Korff Schmising, J. K. Dewhurst
Summary: In the highly non-equilibrium conditions of laser-induced spin dynamics, the validity of using x-ray magnetic circular dichroism (XMCD) sum rules to track femtosecond spin dynamics remains an open question. This study compares spin moments obtained spectroscopically with those calculated directly from density functional theory (DFT) densities and finds that for low fluence pump pulses, the two methods are in excellent agreement. However, for short and/or intense pulses with high fluence, the XMCD sum rules fail with errors exceeding 50%, likely due to the excitation of charges out of the d-band and into sp-character bands.
APPLIED PHYSICS LETTERS
(2022)
Article
Physics, Multidisciplinary
D. Facciala, M. Devetta, S. Beauvarlet, N. Besley, F. Calegari, C. Callegari, D. Catone, E. Cinquanta, A. G. Ciriolo, L. Colaizzi, M. Coreno, G. Crippa, G. De Ninno, M. Di Fraia, M. Galli, G. A. Garcia, Y. Mairesse, M. Negro, O. Plekan, P. Prasannan Geetha, K. C. Prince, A. Pusala, S. Stagira, S. Turchini, K. Ueda, D. You, N. Zema, V. Blanchet, L. Nahon, I. Powis, C. Vozzi
Summary: Chirality is important in nature and its observation in chiral molecules is crucial for understanding and controlling chiral activity. The technique of time-resolved photoelectron circular dichroism (TR-PECD) offers a powerful tool for studying photoexcited chiral systems. However, the nonlocal nature of the PECD effect makes the interpretation of TR-PECD experiments challenging.
Article
Chemistry, Applied
Smriti Shrestha, Leonie van 't Hag, Victoria Haritos, Sushil Dhital
Summary: The molecular structure and conformation of plant-based proteins play a significant role in their gelation behavior. This study compared the rheological and textural properties of gels formed by lentils, mungbean, and yellow pea proteins with those of commercial soy and pea protein isolates. The results showed that mungbean protein had the lowest critical protein concentration and formed stronger gels compared to lentils and yellow pea proteins. Commercial isolates with larger particle size, water holding capacity, and denatured state had lower critical protein concentrations than their folded and more soluble counterparts. These findings provide insights into the structure-gelation relationship of pulse proteins and support the development of plant protein-gelled products beyond meat and dairy analogues.
FOOD HYDROCOLLOIDS
(2023)
Article
Physics, Multidisciplinary
Dongsheng Song, Rafal E. Dunin-Borkowski
Summary: This study presents a method for three-dimensional magnetic measurement at atomic scale using EMCD technology, which allows for obtaining signals related to magnetization in three Cartesian directions by using a subangstrom convergent electron beam in STEM. Atomic resolution EMCD signals from all three directions can be separately acquired by moving the detector, and signal enhancement can be achieved by using a defocused electron beam.
PHYSICAL REVIEW LETTERS
(2021)
Article
Chemistry, Multidisciplinary
Xiang Jiang, Yeonsig Nam, Jeremy R. Rouxel, Haiwang Yong, Shaul Mukamel
Summary: Molecular chirality, a crucial property in biochemistry, is being studied in the time domain. The use of ultrafast techniques and X-ray element-sensitivity allows for the investigation of local chiral nuclear dynamics. However, the weakness of chiral-sensitive signals based on circularly polarized light poses a challenge to measuring transient chirality.
Article
Optics
Joohoon Kim, Wonjoong Kim, Dong Kyo Oh, Hyunjung Kang, Hongyoon Kim, Trevon Badloe, Seokwoo Kim, Chanwoong Park, Hojung Choi, Heon Lee, Junsuk Rho
Summary: This paper introduces a single-step printable platform for UV metasurfaces, which solves the problems of scarcity in low-loss UV materials and manufacturing limitations of high cost and low throughput. A UV-curable resin dispersed with zirconium dioxide (ZrO2) nanoparticles is developed as a printable material, which has a high refractive index and low extinction coefficient in the UV range. By utilizing nanoimprint lithography, UV metasurfaces can be fabricated in a single step. Experimental results demonstrate the feasibility of this method in fabricating UV metaholograms with vivid and clear holographic images. The proposed method enables repeat and rapid manufacturing of UV metasurfaces, bringing them closer to real-life applications.
LIGHT-SCIENCE & APPLICATIONS
(2023)
Article
Chemistry, Applied
Smriti Shrestha, Leonie van 't Hag, Victoria S. Haritos, Sushil Dhital
Summary: This review explores the potential of lentil and mungbean proteins as plant-based protein sources, which have comparable protein contents but different protein composition compared to soy and pea proteins. Lentil protein exhibits comparable gelling, emulsifying, and superior foaming properties to pea and soy protein, while the gelling, water holding, and oil absorption capacities of mungbean proteins are comparable to soy.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Dipak Das, Nisar A. Mir, Narender Kumar Chandla, Sukhcharn Singh
Summary: The study revealed significant effects of extraction pH and pH treatment on the characteristics of amaranth protein isolates. P1 sample exhibited superior properties compared to P2, P3, and P4 samples in terms of protein content, particle size, solubility, emulsifying capacity, foaming properties, and gelation characteristics. Additionally, APIs obtained at extraction pH 9 (P1) showed better thermal properties than the other three samples.
Article
Chemistry, Inorganic & Nuclear
Zhaohui Zong, Heng Zhang, Aiyou Hao, Pengyao Xing
Summary: This study reveals that intramolecular chirality transfer behaviors in ferrocene-conjugated amino acids depend on the substituent groups, influencing multiple intramolecular interactions and molecular geometry. The research also demonstrates that intramolecular weak forces have an impact on molecular geometry and contribute to diverse Cotton effects. This work provides evidence for the ignored intramolecular factors in self-assembled systems and paves the way for the fabrication of functional chiroptical systems.
DALTON TRANSACTIONS
(2021)
Article
Food Science & Technology
Suheela Bhat, Charanjiv Singh Saini, Manish Kumar, Harish Kumar Sharma
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2017)
Article
Materials Science, Composites
Loveleen Sharma, Charanjiv Singh
POLYMER COMPOSITES
(2018)
Article
Food Science & Technology
Loveleen Sharma, Charanjiv Singh Saini, Harish Kumar Sharma
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2018)
Article
Food Science & Technology
Loveleen Sharma, Harish Kumar Sharma, Charanjiv Singh Saini
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2018)
Article
Food Science & Technology
Mudasir Ahmad Malik, Charanjiv Singh Saini
LWT-FOOD SCIENCE AND TECHNOLOGY
(2017)
Article
Acoustics
Mudasir Ahmad Malik, Harish Kumar Sharma, Charanjiv Singh Saini
ULTRASONICS SONOCHEMISTRY
(2017)
Article
Food Science & Technology
Charanjiv Singh Saini, Harish Kumar Sharma, Loveleen Sharma
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2018)
Article
Food Science & Technology
Suheela Bhat, Charanjiv Singh Saini, Harish Kumar Sharma
Article
Food Science & Technology
P. S. Minz, I. K. Sawhney, C. S. Saini
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2018)
Article
Food Science & Technology
Mudasir Ahmad Malik, Charanjiv Singh Saini
LWT-FOOD SCIENCE AND TECHNOLOGY
(2018)
Article
Engineering, Chemical
Loveleen Sharma, Charanjiv Singh Saini, Harish Kumar Sharma, Kawaljit Singh Sandhu
JOURNAL OF FOOD PROCESS ENGINEERING
(2019)
Article
Chemistry, Applied
Mudasir Ahmad Malik, Charanjiv Singh Saini
Article
Food Science & Technology
P. S. Minz, Charanjiv Singh Saini
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2019)
Article
Food Science & Technology
M. Raihan, C. S. Saini
INTERNATIONAL FOOD RESEARCH JOURNAL
(2017)
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)