Article
Food Science & Technology
Joscelin T. Diaz, E. Allen Foegeding, Mary Ann Lila
Summary: Formulating high protein bars faces the challenge of maintaining texture and shelf life, which can be addressed by utilizing protein-polyphenol aggregate particles. The addition of these particles not only increases nutritional content but also inhibits rheological and structural changes, offering a novel approach for functional delivery of protein in high protein bars.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Polymer Science
Man Zhang, Bin Liang, Hongjun He, Changjian Ji, Tingting Cui, Chanchan Sun
Summary: Appropriate pretreatment of proteins and addition of xanthan gum can enhance the stability of O/W emulsions, improving physical and oxidative stability. The impact of oxidative stability in O/W emulsions with XG depends on the interface structure of the protein-XG complex.
Article
Food Science & Technology
Qiang Cui, Yangyang Dong, Anqi Zhang, Xibo Wang, Xin-huai Zhao
Summary: The study found strong interactions between anthocyanins and whey protein isolate, primarily due to hydrophobic forces. The addition of anthocyanins altered the conformation of whey protein and significantly improved the emulsifying properties of the composite solution.
Article
Biochemistry & Molecular Biology
Mohammed Iddir, Denis Pittois, Cedric Guignard, Bernard Weber, Manon Gantenbein, Yvan Larondelle, Torsten Bohn
Summary: This study aimed to investigate the effects of proteins on carotenoid bioavailability. The results suggest that well-digestible proteins, like whey protein, can enhance carotenoid absorption, while less digestible proteins, like soy protein isolates, may have negative effects.
Article
Chemistry, Applied
Mehri Karbasi, Gholamreza Askari, Ashkan Madadlou
Summary: This study evaluated the influence of acetylation at different acetic anhydride-to-protein molar ratios on WPMs. The research found that acetylation increased N-acetylation and O-acylation degrees, as well as randomness and less compact structure of proteins in WPMs. Acetylation did not improve the colloidal stability of WPMs but increased their emulsification activity at specific pH values.
FOOD HYDROCOLLOIDS
(2021)
Article
Polymer Science
Cai Ling Ang, Kelvin Kim Tha Goh, Kaiyang Lim, Lara Matia-Merino
Summary: This study investigates the influence of ionic strength on the mechanical and microstructural properties of a composite gel made up of whey protein isolate (WPI) and de-structured waxy potato starch (DWPS). The results show that the thermodynamic incompatibility between WPI and DWPS, along with changes in protein connectivity caused by varying ionic strength, leads to the formation of different gel structures. It is also found that the use of DWPS under certain conditions can produce gels with various textures, which is significant in formulating high-protein foods for dysphagia and 3D printed food gels.
Article
Chemistry, Applied
Barbara E. Meza, Juan Manuel Peralta, Susana E. Zorrilla
Summary: The study focused on the effect of temperature and composition on the rheological behavior and sagging capacity of glaze materials used for food coating applications. Results showed that as the content of fat and protein increased while temperature decreased, the materials exhibited viscoelastic fluid behavior. Flow curves could be described using different models and formulations with similar film thickness but higher sagging viscosity were found to have less probability for the sagging phenomenon to occur.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Hongjuan Li, Yumeng Zhang, Hongyu Cao, Yuchen Zhang, Junna Wang, Xiaoyang Pang, Jiaping Lv, Shuwen Zhang, Jinghua Yu
Summary: Thermal-denatured whey protein-milk fat emulsion gels were used in the preparation of reduced-sodium processed cheeses. The pre-emulsification of milk fat with thermal-denatured whey protein improved the texture, microstructure, and sensory analysis of the processed cheeses. It also reduced the sodium content of the cheese and improved its overall quality.
Article
Food Science & Technology
Mohammadreza Khalesi, Richard J. FitzGerald
Summary: MPC85 samples with different levels of native whey protein were compared for their technofunctional properties, showing differences in flowability, viscosity, color properties, emulsification, and buffering capacity. The study demonstrated that MPCs with varying levels of WP denaturation could be targeted for different functional applications. Further research is needed to determine the minimal/maximum level of denaturation required to induce technofunctional property differences.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Chen-Jie Ling, Xiao-Fang Chen, Jia-Ying Xu, Gui-Ping Wang, Yan Wang, Yue Sun, Yun-Liang Li, Zhong-Xiao Wan, Xing Tong, Khemayanto Hidayat, Wan-Zhan Zhu, Li-Qiang Qin, Jing Yang
Summary: Whey protein hydrolysates have good prospects in weight management for middle-aged individuals by reducing energy intake, slowing down weight gain, improving blood lipids and glucose, and enhancing muscle antioxidant capacity.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Biochemistry & Molecular Biology
Mengya Sun, Peipei Ma, Cunshe Chen, Zhihua Pang, Yating Huang, Xinqi Liu, Pengjie Wang
Summary: In this study, the influence of particle characteristics on lubricating capacity was investigated. Microparticles of controlled size were prepared from whey proteins using two different approaches. The physiochemical, morphological, and tribological properties of the particles were determined. The results showed that particle size, zeta potential, surface hydrophobicity, viscosity, and morphology all played a role in the lubricating behaviors of the particles.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Chemistry, Applied
Yangyang Feng, Qiuying Yu, Chuanai Cao, Baohua Kong, Fangda Sun, Xiufang Xia, Qian Liu
Summary: Whey protein isolates (WPI) and ethanol pre-treated WPI (EWPI) can improve the stability of oil-in-water (O/W) emulsions. EWPI, compared to WPI, has smaller particle size and higher levels of adsorbed proteins, leading to higher stability. Additionally, EWPI can protect itself more effectively from lipid oxidation products compared to WPI. High-pressure homogenization results in higher levels of adsorbed proteins and more severe protein oxidation but lower lipid oxidation compared to ultrasound homogenization.
Article
Food Science & Technology
Qiu-Han Du, Yan-Hui Wu, Shan Xue, Zhen Fu
Summary: Extraction of salt-soluble protein from Moringa oleifera seeds using different NaCl concentrations resulted in proteins with varying structures and functional properties. Higher NaCl concentrations led to proteins with more stable structures and higher solubility.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Paula Jauregi, Yuchen Guo, Jumoke B. Adeloye
Summary: Whey proteins have interesting properties such as high solubility in water and strong interactions with polyphenols, making them a promising ingredient for improving food formulations. By reducing astringency in wine and producing nanoparticles with high colloidal stability, whey proteins show potential for enhancing food and beverage formulations with bioactive ingredients.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Food Science & Technology
Maria Romo, Massimo Castellari, Dinar Fartdinov, Xavier Felipe
Summary: In this study, high-pressure processing was used to remove beta-Lactoglobulin from bovine native whey concentrate and generate an enriched alpha-Lactalbumin fraction. The optimal conditions for alpha-Lactalbumin yield and purification degree were determined. The results showed that high-pressure processing could improve the precipitation of beta-Lactoglobulin and the purification of alpha-Lactalbumin. Further characterization and application of membrane concentration and high-pressure processing are recommended for the valorization of cheese whey.
Article
Chemistry, Physical
M. Schweizer, L. M. C. Sagis
JOURNAL OF CHEMICAL PHYSICS
(2015)
Article
Chemistry, Physical
Alan M. Luo, Leonard M. C. Sagis, Hans Christian Ottinger, Cristiano De Michele, Patrick Ilg
Article
Chemistry, Applied
P. van Leusden, G. J. M. den Hartog, A. Bast, M. Postema, E. van der Linden, L. M. C. Sagis
FOOD HYDROCOLLOIDS
(2016)
Article
Polymer Science
Marcio Santos Rocha, Ingeborg M. Storm, Raniella Falchetto Bazoni, Esio Bessa Ramos, Armando Hernandez-Garcia, Martien A. Cohen Stuart, Frans Leermakers, Renko de Vries
Article
Biochemistry & Molecular Biology
Jacob Bouman, Renko de Vries, Paul Venema, Peter Belton, Viktor Baukh, Hendrik P. Huinink, Erik van der Linden
Article
Chemistry, Physical
M. Schweizer, L. M. C. Sagis
JOURNAL OF CHEMICAL PHYSICS
(2014)
Article
Chemistry, Physical
Rajib Basak, Fan Liu, Sarfraz Qureshi, Neelima Gupta, Ce Zhang, Renko de Vries, Jeroen A. van Kan, S. Thameem Dheen, Johan R. C. van der Maarel
JOURNAL OF PHYSICAL CHEMISTRY LETTERS
(2019)
Article
Chemistry, Multidisciplinary
Lione Willems, Stefan Roberts, Isaac Weitzhandler, Ashutosh Chilkoti, Enrico Mastrobattista, John van der Oost, Renko de Vries
Article
Biochemistry & Molecular Biology
Lione Willems, Larissa van Westerveld, Stefan Roberts, Isaac Weitzhandler, Carlos Calcines Cruz, Armando Hernandez-Garcia, Ashutosh Chilkot, Enrico Mastrobattista, John Van der Oost, Renko de Vries
Article
Chemistry, Multidisciplinary
Margherita Marchetti, Douwe Kamsma, Ernesto Cazares Vargas, Armando Hernandez Garcia, Paul van der Schoot, Renko de Vries, Gijs J. L. Wuite, Wouter H. Roos
Article
Nanoscience & Nanotechnology
Xiufeng Li, Philipp Erni, Jasper van der Gucht, Renko de Vries
ACS APPLIED MATERIALS & INTERFACES
(2020)
Article
Chemistry, Multidisciplinary
Huy Vu Duc Nguyen, Renko De Vries, Simeon D. Stoyanov
ACS SUSTAINABLE CHEMISTRY & ENGINEERING
(2020)
Article
Multidisciplinary Sciences
Arnoud Jongeling, Carsten Svaneborg, Renko de Vries
Article
Food Science & Technology
Ployfon Boonkor, Leonard M. C. Sagis, Namfone Lumdubwong
Summary: This study investigates the effects of granule size, amylose content, and starch molecular characteristics on the pasting and rheological properties of starch paste/gels in both neutral and sugar-acid systems. The results show that granule size and amylose content have an impact on starch gel behaviors, and the properties of waxy starch gels are mainly governed by the molecular characteristics of amylopectin.
Article
Chemistry, Analytical
Tingting Zheng, Felipe Perona Martinez, Ingeborg Maria Storm, Wolf Rombouts, Joris Sprakel, Romana Schirhagl, Renko de Vries
ANALYTICAL CHEMISTRY
(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)
