Formation and functional improvement of α-casein, β-lactoglobulin, and hyaluronic acid conjugates via the Maillard reaction: Comparison with different mass ratios
Ling Li,
No information about this author
Yanxin Huang,
No information about this author
Qianqian Ding
No information about this author
et al.
Food Chemistry,
Journal Year:
2025,
Volume and Issue:
475, P. 143322 - 143322
Published: Feb. 10, 2025
Language: Английский
Effect of the combined addition of hyaluronic acid and gellan gum on the physicochemical and digestive properties of tofu
International Journal of Biological Macromolecules,
Journal Year:
2025,
Volume and Issue:
311, P. 143735 - 143735
Published: May 1, 2025
Language: Английский
Thiol-modified hyaluronic acid and hydroxyl radical-induced oxidation synergistically enhance the gelling capacity of ginkgo seed proteins
Qiao Cheng,
No information about this author
Jing Zhao,
No information about this author
Changqi Liu
No information about this author
et al.
Food Chemistry,
Journal Year:
2025,
Volume and Issue:
473, P. 143044 - 143044
Published: Jan. 25, 2025
Language: Английский
Effect of Multi-mode Divergent Ultrasound Pretreatment on Hardness, Microstructure and Digestion of Acid-Induced Whey Protein Gels
Published: May 24, 2024
Whey
protein
was
pretreated
with
multi-frequency
ultrasound
in
mono,
dual,
and
tri-frequency
modes.
The
effect
of
pretreatment
on
the
hardness,
chemical
forces,
microstructure
acid-induced
whey
gel
investigated.
gels
dual
showed
higher
hardness
(p3.35
mm)
those
samples
were
resisted
to
gastric
digestion.
Moreover,
released
least
free
amino
group
during
In
contrast,
mono-frequency
highest
amount
acid
intestinal
Findings
from
this
study
suggested
that
network
density
could
modulate
digestion
behaviors
gels.
Language: Английский
Effect of Multi-Mode Divergent Ultrasound Pretreatment on Hardness, Microstructure and Digestion of Acid-Induced Whey Protein Gels
Foods,
Journal Year:
2024,
Volume and Issue:
13(12), P. 1926 - 1926
Published: June 19, 2024
Whey
protein
was
pretreated
with
multi-frequency
ultrasound
in
mono-,
dual-,
and
tri-frequency
modes.
The
effect
of
pretreatment
on
the
hardness,
chemical
forces,
microstructure
acid-induced
whey
gel
investigated.
gels
dual-
showed
higher
hardness
(p
<
0.05)
a
denser
network
than
mono-frequency
control.
Moreover,
they
had
hydrophobic
interaction
lower
disulfide
bonds
control
0.05).
properties
digestion
evaluated
using
an
vitro
static
model.
proportion
large
fragments
oral
boluses
Large
(>3.35
mm)
those
samples
were
resistant
to
gastric
digestion.
released
least
free
amino
group
during
In
contrast,
highest
amount
acid
intestinal
Findings
from
this
study
suggests
that
density
could
modulate
behaviors
gels.
Language: Английский
Development of curcumin-loaded hyaluronic acid complexes for curcumin intestinal delivery: preparation, characterization, antioxidant, and in vitro digestive properties
Qingguan Liu,
No information about this author
Mengya Xie,
No information about this author
Xiang Li
No information about this author
et al.
LWT,
Journal Year:
2024,
Volume and Issue:
214, P. 117164 - 117164
Published: Dec. 1, 2024
Language: Английский