Article
Chemistry, Applied
Bianca C. Marques, Lina M. Rayo-Mendez, Carmen C. Tadini
Summary: This study characterized an ingredient containing non-starch polysaccharides (NSP) from overripe bananas using DSC and vapor sorption isotherms, providing valuable information on its physical properties and response to temperature and water interactions for its application as a fiber flour aggregate in food preparations. Thermal analyses and vapor sorption isotherms results show similarities to standard samples, and the Kwei model was used to fit glass transition curves, allowing exploration of material stability and structural changes due to glass transition.
Article
Materials Science, Multidisciplinary
Henrik K. Hansen, Claudia Gutierrez, Natalia Valencia, Claudia Gotschlich, Andrea Lazo, Pamela Lazo, Rodrigo Ortiz-Soto
Summary: Heavy metal exposure from wastewater is a global environmental issue. Biosorption is a promising alternative for contaminant removal. This study investigated the operation parameters and biosorbent regeneration for copper adsorption. The results showed that Durvillaea antarctica algae had a higher copper retention capacity at pH 4.5-5.0, and sulfuric acid was the most efficient regenerating reagent. Particle size of 1.70-3.36 mm and a biosorbent mass-to-volume ratio of 10 g L-1 were desirable for diluted copper solutions (10 to 100 mg L-1).
Article
Materials Science, Paper & Wood
Hefang Liu, Qiyuan Tu, Luyao Huang, Wenhua Gao, Jinsong Zeng, Bin Wang, Jinpeng Li, Jun Xu
Summary: In this study, a concentrated cellulose nanofibril (CNF) suspension was prepared from bleached hardwood kraft pulp without pretreatment. The concentration process promoted the formation of pores in the CNFs, but these pores partially collapsed and shrunk during the re-dispersion and re-concentration process.
Article
Soil Science
Fulai Yan, Markus Tuller, Lis de Jonge, Per Moldrup, Emmanuel Arthur
Summary: The soil specific surface area (SSA) is an important variable, but traditional measurement methods are difficult and time-consuming. Regression models that estimate SSA from hygroscopic water content (wh) at different relative humidity values were proposed and compared to other models. The study found that sample-specific wh regression models accurately estimated SSA, with better performance than models based on other soil properties. The study confirms the impact of clay mineralogy on model performance.
Article
Food Science & Technology
Zun Wang, Suwimol Chockchaisawasdee, John Ashton, Zhongxiang Fang, E. Costas Stathopoulos
Summary: This study investigated the effects of temperature and initial moisture content on the critical relative humidity of whole-grain breakfast wheat biscuit using DVS and DSC methods. The results showed that RHc values were positively correlated with M0 and negatively correlated with temperature. Wheat biscuits with 7% moisture content were found to be optimally stored at RH below 43.2% at 20 degrees C.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Forestry
Jerzy Majka, Tomasz Rogozinski, Wieslaw Olek
Summary: The study showed that wood dust from thermally modified material had lower equilibrium moisture content, and thermal modification and size of wood dust particles did not affect the binding energy of water molecules to secondary sorption sites. Water diffusivity decreased with increasing moisture content, but only for monolayer sorption.
WOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Chong-hao Bi, Shang-yi Chi, Tong Zhou, Jia-yi Zhang, Xue-ying Wang, Jie Li, Wen-tian Shi, Bin Tian, Zhi-gang Huang, Yi Liu
Summary: The aim of this study was to improve the functional properties of chickpea protein by using low frequency high intensity ultrasound (HIU). The results showed that HIU caused the disruption of non-covalent bonds between protein chains, leading to the unfolding of chickpea protein. The HIU-treated chickpea protein aggregates were smaller and more uniformly dispersed, with increased orderly structure, thermal stability, and exposure of hydrophobic and charged groups originally buried in the interior. The effect of HIU did not become more pronounced with increasing power and time, as excessive power and time led to the formation of new polymers by the interactions between the exposed non-covalent groups.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Ivano Maule, Gabriele Razzetti, Alessandro Restelli, Alessandro Palmieri, Cinzia Colombo, Roberto Ballini
Summary: The thermal stability of a set of aliphatic nitroalkanes was tested by DSC analysis, showing similar exothermic decomposition phenomenon for all compounds. Recommendations for avoiding decomposition were provided based on the estimated maximum process temperature.
ORGANIC PROCESS RESEARCH & DEVELOPMENT
(2021)
Article
Food Science & Technology
Alma Flores-Ramirez, Alicia Grajales-Lagunes, Miguel Abud-Archila, Miguel A. Ruiz-Cabrera
Summary: T-g-a(w)-X-w diagrams were constructed to study the storage process and stability of amorphous fruit powders. Water activity and equilibrium moisture content were found to depend on the chemical composition and dry mass fraction, with pineapple powders having the highest critical values and kiwi juice powders having the lowest.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Environmental Sciences
Mauricio Rodriguez Chialanza, Sofia Favre Samarra, Andres Perez Parada
Summary: The study found that the size of microplastic particles affects the DSC signal, but through appropriate sample preparation, signals corresponding to microplastics of different sizes can be identified and quantified. Additionally, the application of DSC technique in the field of microplastics may provide estimates of the number of microplastic particles within a sample.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Article
Food Science & Technology
Min Hyeock Lee, Tae-Kyung Kim, Ji Yoon Cha, Hae In Yong, Min-Cheol Kang, Hae Won Jang, Yun-Sang Choi
Summary: The study demonstrated the physicochemical characteristics and aroma patterns of oils prepared from edible insect larvae. It was found that the extract yield of Tenebrio molitor oil was the highest, while the color parameters of Allomyrina dichotoma oil were relatively high, and the peroxide levels of Protaetia brevitarsis seulensis oil were elevated compared to other oils.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Huawei Zhou, Ning Yang, Jingwen Hou, Chunwei Yu, Zhu Jin, Ping Zeng, Lingxin Yang, Yuli Fu, Yuanyuan Shen, Shengrong Guo
Summary: The effects of CaCl2, HCl, acetic acid, and citric acid on the dynamic mechanical performances and physicochemical properties of sodium alginate (SA) edible films were investigated. The results showed that all the treatments improved the water resistance and mechanical properties of the films. Different treatments had different effects on the properties of the films, such as CaCl2 treatment resulting in the lowest solubility, acetic acid treatment resulting in the highest elongation at break, and citric acid treatment resulting in the lowest equilibrium moisture content and water vapor permeability. The film surface morphology remained dense and compact after various treatments, and FT-IR spectra analysis showed increased hydrogen-bond interaction due to the acid treatments. This study provides new information for the modification of SA edible films.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Chemistry, Medicinal
Giovanna Bruni, Lauretta Maggi, Francesco Monteforte, Chiara Ferrara, Doretta Capsoni, Vittorio Berbenni, Chiara Milanese, Alessandro Girella, Valeria Friuli, Piercarlo Mustarelli, Amedeo Marini
Summary: The Zaltoprofen/4,4'-Bipyridine system can form two co-crystals with higher solubility and dissolution rate. The qualitative and quantitative analysis of DSC measurements allows the establishment of an accurate thermodynamic model and quantitative predictions of co-crystal compositions. The potential of DSC in studying co-crystal formation can be fully realized through adequate attention to experimental aspects and quantitative processing of measurements.
JOURNAL OF PHARMACEUTICAL SCIENCES
(2021)
Article
Engineering, Environmental
Eshani Hettiarachchi, Sergei Ivanov, Thomas Kieft, Harland L. Goldstein, Bruce M. Moskowitz, Richard L. Reynolds, Gayan Rubasinghege
Summary: The study demonstrates that marine phytoplankton are more sensitive to iron content in solid particles, especially ilmenite and hematite which have a positive impact on the growth of diatoms. Diatoms acquire iron from solid particles, with smaller growth responses when physically separated from dust particles. Additionally, diatoms benefit more from mineral dust particles in direct contact with cells.
ENVIRONMENTAL SCIENCE & TECHNOLOGY
(2021)
Article
Engineering, Chemical
Mariia Sobulska
Summary: This study conducted experimental analysis on maltodextrin powder, including reconstitution properties, sorption isotherms, and FTIR spectroscopy. The results showed that powders dried using a standard spray dryer had better wettabilty and longer drying time, while powders dried using the FSD method had shorter solubility time due to larger particle diameters. The FSD method did not significantly affect the sorption characteristics and chemical structure of maltodextrin.
Article
Food Science & Technology
Larissa Tessaro, Milena Martelli-Tosi, Paulo Jose do Amaral Sobral
Summary: The stability and droplet size of W/O emulsions are affected by the concentrations of emulsifiers and phase ratios. In this study, the emulsion with a 20/80 W/O ratio and 3 g PGPR/100 g oil was chosen as the most stable formulation.
FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Elisa Franco Ribeiro, Tiago Carregari Polachini, Izabela Dutra Alvim, Amparo Quiles, Isabel Hernando, Vania Regina Nicoletti
Summary: This study produced microcapsules using chitosan nanoparticles to stabilize Pickering emulsions, with freeze-drying (FD) and spray-drying (SD) methods. The results showed that SD produced spherical microcapsules with small particle sizes, while FD resulted in irregularly shaped microcapsules with a porous structure. SD provided better protection for phenolic compounds and antioxidant activity during in vitro digestion.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Paula Benoso, Ana Monica Quinta Barbosa Bittante, Izabel Cristina Freitas Moraes, Paulo Jose do Amaral Sobral
Summary: The objective of this study is to evaluate the influence of pH on the rheological and viscoelastic properties of gelatin and chitosan blend solutions. The pH value has an effect on the rheological and viscoelastic properties of the solutions, with shear stress and apparent viscosity increasing with increasing pH. Different pH values have different effects on the properties of the blends.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Caroline Gregoli Fuzetti, Mauricio Bonatto Machado de Castilhos, Vania Regina Nicoletti
Summary: This study aimed to produce powdered blue dye extracted from butterfly pea flowers through spray drying, using maltodextrin, cassava starch, and gelatin as carrier agents to create a product that is easy to handle, ready to use, and has a long shelf life. The formulated powders showed high retention of anthocyanins, good solubility, low moisture content, and good reconstitution properties, with color attributes similar to the original extract at different pH levels. The blend of maltodextrin and gelatin resulted in powders with the best physicochemical and morphological characteristics, as well as improved color preservation, enabling its potential applications as a natural colorant in various industries.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Review
Food Science & Technology
Adilson Roberto Locali-Pereira, Nathalie Almeida Lopes, Vania Regina Nicoletti
Summary: Bioactive compounds obtained from Schinus terebinthifolius Raddi extracts have antimicrobial and antioxidant activities and can be used as natural preservatives and flavorings. Pink pepper extracts show great market potential.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Engineering, Chemical
Jessica Thais do Prado Silva, Vania Regina Nicoletti, Karin Schroen, Jolet de Ruiter
Summary: Crosslinking of whey protein isolate microgels with tannic acid results in soft particles that can stabilize food emulsions. The microgels show similar compression behavior at the air-water interface to synthetic microgels with a core-shell structure. At low continuous phase concentration, the microgels suppress coalescence through bridging, leading to improved stability compared to emulsions stabilized by native whey protein.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Food Science & Technology
Paulo Jose do Amaral Sobral, Gebremedhin Gebremariam, Federico Drudi, Ana Cristina De Aguiar Saldanha Pinheiro, Santina Romani, Pietro Rocculi, Marco Dalla Rosa
Summary: This study investigates the effect of chitosan and acetic acid concentrations on the rheological and viscoelastic properties of chitosan solutions. Chitosan concentration strongly affects the rheological properties, while the effect of acetic acid is less evident. All solutions behave as pseudoplastic fluids and exhibit viscoelastic properties.
Article
Chemistry, Applied
Jessica Thais do Prado Silva, Annabel Janssen, Vania Regina Nicoletti, Karin Schroen, Jolet de Ruiter
Summary: Tannic acid-crosslinked whey protein isolate (TA-WPI) microgels can physically stabilize food emulsions by adsorption to the oil-water interface. The presence of residual un-reacted WPI in the microgels may contribute to the stabilization of emulsions. The physical characteristics of emulsions stabilized by a mixture of microgels and native WPI depend on the homogenization method used, with low-shear methods suppressing coalescence and high-shear methods resulting in highly flocculated emulsions.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Lia Ethel Velasquez-Castillo, Mariani Agostinetto Leite, Victor Jesus Aredo Tisnado, Cynthia Ditchfield, Paulo Jose do Amaral Sobral, Izabel Cristina Freitas Moraes
Summary: Quinoa starch nanocrystals (QSNCs) obtained by acid hydrolysis were used to reinforce cassava starch films. The concentration of QSNCs had significant effects on the physical and surface properties of the films. Increasing the QSNC concentration improved the tensile strength of the films up to 5%, but a further increase reduced it. The addition of QSNCs also reduced water vapor permeability and changed the hydrophilic nature of the films. The findings contribute to the development of nanocomposite materials for food packaging applications.
Article
Biotechnology & Applied Microbiology
Sungil Ferreira, Vania Regina Nicoletti, Marijana Dragosavac
Summary: This study extends previous work on the use of metal membranes for the production of complex coacervates. A novel method to induce complex coacervation using metal membrane technology was introduced, resulting in the production of spherical capsules with varying diameters and high encapsulation efficiency. The use of membrane technology shows promise for scale-up of the complex coacervation process.
FOOD AND BIOPRODUCTS PROCESSING
(2023)
Article
Engineering, Chemical
Elisa Franco Ribeiro, Tiago Carregari Polachini, Adilson Roberto Locali-Pereira, Natalia Soares Janzantti, Amparo Quiles, Isabel Hernando, Vania Regina Nicoletti
Summary: The freeze-dried and spray-dried chitosan-based Pickering emulsions of roasted coffee oil were evaluated for their ability to preserve oil quality over a 30-day storage period at 25 degrees C. The powdered emulsions were found to effectively maintain the oil's quality, making them suitable for commercialization and use as a food ingredient and potential flavoring.
Review
Food Science & Technology
Camily Aparecida Reis, Andresa Gomes, Paulo Jose do Amaral Sobral
Summary: The increasing consumer demand for safer and healthier food has led to new concepts in food packaging. This review discusses the advantages of using emulsions to encapsulate active compounds before incorporating them into biopolymeric matrices, and how the characteristics of these emulsions influence the properties of active films.
Review
Food Science & Technology
Cynthia Ditchfield, Marta Mitsui Kushida, Monica R. Mazalli, Paulo J. A. Sobral
Summary: Chocolate consumption, especially dark chocolate, has increased due to its nutritional benefits. The processing steps for chocolate production, including cocoa liquor, cocoa butter, and cocoa powder, are described. Different types of chocolate have similar processing levels with limited ingredients. Studies have shown that moderate chocolate consumption can improve cardiovascular health, brain function, and gut microbiota diversity. Chocolate should not be considered ultra-processed and is an important part of a healthy diet when consumed in moderation.
Article
Multidisciplinary Sciences
Cassia Roberta Malacrida, Sungil Ferreira, Vania Regina Nicoletti
Summary: This study evaluated the microencapsulation of turmeric oleoresin using different blends and assessed their stability and retention under different storage conditions. The results showed that the efficiency of maltodextrin-gelatin blends was lower, while starch-gelatin blends had higher efficiency and better stability.
ACTA SCIENTIARUM-TECHNOLOGY
(2022)
Article
Food Science & Technology
Adilson Roberto Locali-Pereira, Mirian Tiaki Kaneiwa Kubo, Caroline Gregoli Fuzetti, Vania Regina Nicoletti
Summary: Microencapsulation can improve the protection of compounds that degrade easily, and bean flours serve as sustainable and nutrient-rich alternative wall materials that stabilize lipophilic compounds and exhibit good emulsifying properties.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2022)
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)
