Impact of Probiotic Fermentation on the Physicochemical Properties of Hemp Seed Protein Gels DOI Open Access
Y. Liu,

Yingxue Fei,

Chen Li

et al.

Polymers, Journal Year: 2024, Volume and Issue: 16(21), P. 3032 - 3032

Published: Oct. 29, 2024

Hemp seed protein isolates (HPI) were used to produce a gel through probiotic fermentation. This study assessed how fermentation time (ranging from 0 16 h) affected the physicochemical properties of HPI gel. The results indicated that formation began after 8 h fermentation, as demonstrated by pH decrease, an increase in particle size, and development aggregation observed fluorescence scanning electron microscopy. produced showed highest viscosity, storage modulus, strength, attributed stronger molecular interactions, including non-covalent covalent crosslinking. However, 12 water-holding capacity, extending beyond caused decrease capacity. Additionally, subunits tended form polymers suggesting was influenced both acidification specific These findings propose could serve viable alternative for developing plant-based products.

Language: Английский

Biopolymer-polyphenol conjugates: Novel multifunctional materials for active packaging DOI Creative Commons
Shahriyar Sahraeian,

Behrokh Abdollahi,

Ali Rashidinejad

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: unknown, P. 135714 - 135714

Published: Sept. 1, 2024

Language: Английский

Citations

8
Modification of plum seed protein isolate via enzymatic hydrolysis, polyphenol conjugation and polysaccharide complexation to enhance emulsification and encapsulation of essential oils DOI
Feng Xue,

Xinru Zhao,

Chen Li

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: 306, P. 141812 - 141812

Published: March 6, 2025

Language: Английский

Citations

1
Production of protein-epigallocatechin gallate conjugates using free radicals induced by ultrasound and their gelation behavior DOI
Chen Li,

Yalu Zheng,

Xiaohui Xiong

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 463, P. 141300 - 141300

Published: Sept. 19, 2024

Language: Английский

Citations

5
Enhancing mechanical and thermal properties of zein films via shellac incorporation using coaxial electrospinning DOI Creative Commons

Qianfei Jia,

Zijian Wu, Limin Wang

et al.

LWT, Journal Year: 2025, Volume and Issue: unknown, P. 117556 - 117556

Published: Feb. 1, 2025

Language: Английский

Citations

0
Protein-polyphenol conjugation through alkali treatment improves the structure and functionality of gluten DOI
Jianying Liu,

Yan Ma,

Ruchika Hansanie Ukwatta

et al.

Journal of Food Measurement & Characterization, Journal Year: 2024, Volume and Issue: unknown

Published: Sept. 9, 2024

Language: Английский

Citations

4
Covalent conjugation of hemp protein isolates with curcumin via ultrasound to improve its structural and functional properties DOI
Xinye Liu, Yuchen Shi, Mengzhi Wang

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 482, P. 144096 - 144096

Published: April 4, 2025

Language: Английский

Citations

0
Interactions, structures, and functions of pomegranate peel reinforced starch film DOI
Yue Zhang, Ziheng Li,

Fengsong Liu

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 282, P. 136813 - 136813

Published: Oct. 22, 2024

Language: Английский

Citations

1
Development and evaluation of composite preservation films with pepper aromatic oils DOI
Xue Pan,

Zhu Yuping,

C.W. Liu

et al.

Journal of Food Measurement & Characterization, Journal Year: 2024, Volume and Issue: unknown

Published: Nov. 6, 2024

Language: Английский

Citations

0
Advanced Studies on the Quality Control and Metabolism of Bioactive Compounds in Postharvest Horticultural Crops DOI Creative Commons
Zhaojun Ban, Cunkun Chen, Li Li

et al.

Horticulturae, Journal Year: 2024, Volume and Issue: 10(11), P. 1198 - 1198

Published: Nov. 14, 2024

Fruits and vegetables are rich in nutrients such as vitamins C A, minerals, electrolytes, dietary fiber [...]

Language: Английский

Citations

0
Impact of Probiotic Fermentation on the Physicochemical Properties of Hemp Seed Protein Gels DOI Open Access
Y. Liu,

Yingxue Fei,

Chen Li

et al.

Polymers, Journal Year: 2024, Volume and Issue: 16(21), P. 3032 - 3032

Published: Oct. 29, 2024

Hemp seed protein isolates (HPI) were used to produce a gel through probiotic fermentation. This study assessed how fermentation time (ranging from 0 16 h) affected the physicochemical properties of HPI gel. The results indicated that formation began after 8 h fermentation, as demonstrated by pH decrease, an increase in particle size, and development aggregation observed fluorescence scanning electron microscopy. produced showed highest viscosity, storage modulus, strength, attributed stronger molecular interactions, including non-covalent covalent crosslinking. However, 12 water-holding capacity, extending beyond caused decrease capacity. Additionally, subunits tended form polymers suggesting was influenced both acidification specific These findings propose could serve viable alternative for developing plant-based products.

Language: Английский

Citations

0