pH-induced adsorption behavior and foaming properties of ovalbumin-lysozyme heteroprotein complexes at the air-water interface: Multi-spectroscopy and molecular dynamics simulations

Food Hydrocolloids, Journal Year: 2025, Volume and Issue: unknown, P. 111097 - 111097

Published: Jan. 1, 2025

Language: Английский

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Mechanism of brittleness deterioration of pork meatballs induced by freeze–thaw cycles based on ice crystals and molecular conformation

Food Research International, Journal Year: 2025, Volume and Issue: 202, P. 115711 - 115711

Published: Jan. 7, 2025

Language: Английский

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Effects of octenyl succinic anhydride (OSA) starches with different amylose content on freeze-thaw stability of myofibrillar protein emulsion gel: double enhancement of interfacial film and network structure

Food Hydrocolloids, Journal Year: 2025, Volume and Issue: unknown, P. 111110 - 111110

Published: Jan. 1, 2025

Language: Английский

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Effects of Different Freeze-Thaw Methods on the Stability of Soybean Protein Isolate/Curdlan Complex Fat Substitutes and Their Related Mechanisms

Published: Jan. 1, 2025

Language: Английский

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Recent advances of protein modification strategies to enhance the freezing stability of food emulsions: Principles, applications, and prospects

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2025, Volume and Issue: 24(2)

Published: Feb. 10, 2025

Abstract Emulsion‐based foods typically employ proteins as their stabilizers, and quality maintenance mostly relies on freezing conditions. Currently, improving the stability of food emulsions through various strategies has been a topical issue in science fields, modification targeting is an essential research direction. This review discusses destabilization mechanisms during freezing, including changes aqueous oil phases, lipid oxidation, pH ionic strength, denaturation or inactivation emulsifiers. Then, it illustrates role spatial structural properties formation interfacial protein films maintaining emulsions. Moreover, this highlights effects emulsion gels, enzymatic hydrolysis treatment, glycosylation, salt polyphenol addition, physical treatment. It also further application protein‐modified Pickering industry. In summary, treatments performed are effective emulsions, area still considerable room for exploration future, such involving emerging technologies substances synergistic effect different stability. will provide valuable theoretical insights into production high‐quality shelf‐stable emulsion‐based products.

Language: Английский

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Assembly complexes of egg yolk low-density lipoprotein and Auricularia auricula polysaccharide stabilized high internal phase Pickering emulsions: Insights into the stabilization mechanism via fluid-fluid interaction between water and oil phases

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: 305, P. 141027 - 141027

Published: Feb. 13, 2025

Language: Английский

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Preparation of two-step cold-set low oleogel-microgels phase bigels and its application in tender fish balls: Pork fat substitute and cryoprotectant

Food Research International, Journal Year: 2025, Volume and Issue: 206, P. 116057 - 116057

Published: Feb. 24, 2025

Language: Английский

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Rennet-assisted modification for enhanced freeze-thaw stability in sodium caseinate-stabilized high internal phase emulsions

Food Chemistry, Journal Year: 2025, Volume and Issue: 477, P. 143599 - 143599

Published: Feb. 26, 2025

Language: Английский

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Assessing how the partial substitution of phosphate by modified chickpea protein affects the technofunctional, rheological, and structural characteristics of pork meat emulsions

Meat Science, Journal Year: 2025, Volume and Issue: unknown, P. 109812 - 109812

Published: March 1, 2025

Language: Английский

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Characterizing high pressure phase transitions of gelatin gel and assessing microstructural, gel properties, and texture changes following pressure shift freezing and Ice I to Ice III phase transition

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 158, P. 110511 - 110511

Published: Aug. 8, 2024

Language: Английский

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