Construction, characterization, and properties of a probiotic delivery system based on oxidized high amylose starch

Food Research International, Journal Year: 2025, Volume and Issue: unknown, P. 115809 - 115809

Published: Jan. 1, 2025

Language: Английский

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Involvement of Anion-Specific Effects in Changes in the Gelation and Thermodynamic Properties of Calcium Alginate Hydrogel

Foods, Journal Year: 2025, Volume and Issue: 14(4), P. 634 - 634

Published: Feb. 13, 2025

The gelation process and hydrogel properties of calcium salt-induced alginate hydrogels are influenced by anion-specific effects. In this study, we investigated the effects CaSO4, CaI2, Ca(C5H9O3)2 [calcium β-hydroxy-β-methylbutyrate, CaHMB] on behavior hydrogels, using various mannuronic/guluronic acid (M/G) ratios to elucidate underlying mechanisms Here, at a high M/G ratio (2:1), time as low-solubility source, delayed formation hydrogel. was 1.8 times that high-solubility source CaHMB. Strongly hydrated ions (such SO42- C5H9O3-) caused removal water molecules from polysaccharide chains, resulting in small pores pore wall. Moreover, weakly chaotropic anions (I-) promoted binding chains molecules, slower thermal decomposition inside gel. However, when reduced 1:1 or 1:2, influence three salts thermodynamic decreased, indicating effect weakened. This study highlights importance provides insights into utilization these fabricate functional with variable properties.

Language: Английский

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Adsorption of phenolic compounds by sodium alginate-modified starch nanoparticles in a multiphase system: kinetic, thermodynamic and release characteristics studies

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: unknown, P. 110900 - 110900

Published: Nov. 1, 2024

Language: Английский

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Improving stability and bioavailability of ACNs based on Gellan gum-whey protein isolate nanocomplexes

Food Chemistry X, Journal Year: 2024, Volume and Issue: 24, P. 102050 - 102050

Published: Nov. 29, 2024

Language: Английский

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