Tentative exploration of the 3D printing performance of the mixed inks with egg white proteins and mycoprotein fibrous to improve the quality of mycoprotein alternatives DOI

Mukadaisi Muhedaner,

Ziqing Song,

Chengpu Chen

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 466, P. 142202 - 142202

Published: Nov. 22, 2024

Language: Английский

Effect of Different Addition Amounts of Capsaicin on the Structure, Oxidation Sites, and Gel Properties of Myofibrillar Proteins under Oxidative Conditions DOI
Dong Zhang, Zhicheng Wu, Jingbing Xu

et al.

Journal of Agricultural and Food Chemistry, Journal Year: 2024, Volume and Issue: unknown

Published: Nov. 20, 2024

This study aimed to explore the mechanism influencing different addition amounts of capsaicin on gel characteristics and microstructure myofibrillar protein (MP) gels under conditions induced by hydroxyl free radicals (•OH). Results indicate that adding can improve gelling MPs. With an increased amount added, oxidation MPs •OH decreased, number sites decreased. Peptides located around residues 651–851 in head domain SH1 S2 subunits myosin heavy chain were susceptible oxidation. Capsaicin primarily interacted with amino acids (residues 1–151 601–651), reducing effect consequently decreasing occurrence MP aggregation. protected structure oxidative conditions, ensuring formation uniformly dense pores during heating, thereby improving texture water-holding capacity gel.

Language: Английский

Citations

3
Double network emulsion gel prepared with different polyphenol modified egg white protein: A promising fat substitute for oral processing and fatty taste supplement DOI

Renzhao Zhang,

Jingbo Liu, Zhiyuan Zheng

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 465, P. 142082 - 142082

Published: Nov. 17, 2024

Language: Английский

Citations

2
Advances of plant-based fat analogs in 3D printing: Manufacturing strategies, printabilities, and food applications DOI

Shaoyi Cen,

Zong Meng

Food Research International, Journal Year: 2024, Volume and Issue: 197, P. 115178 - 115178

Published: Oct. 5, 2024

Language: Английский

Citations

1
Ultrasound-mediated soybean-egg white protein acid-induced emulsion gels: A multi-design approach integrating techno-functional properties, digestibility, and nutritional value DOI
Yudan Zhang, Jingbo Liu, Zhiyuan Zheng

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 469, P. 142560 - 142560

Published: Dec. 18, 2024

Language: Английский

Citations

1
Improvement of the rheological properties and freeze-thawing stability of Pickering emulsions filled emulsified surimi gels:Effects of the interfaces of surimi particles and konjac glucomannan DOI

Cikun Liu,

Beibei Ye,

Shumin Yi

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: unknown, P. 111000 - 111000

Published: Dec. 1, 2024

Language: Английский

Citations

1
Tailoring structural and mechanical properties of konjac glucomannan/curdlan composite hydrogels by freeze-thaw treatment DOI

Xinxin Zeng,

Weiquan Zhong,

Feng He

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 282, P. 137116 - 137116

Published: Nov. 4, 2024

Language: Английский

Citations

0
Tentative exploration of the 3D printing performance of the mixed inks with egg white proteins and mycoprotein fibrous to improve the quality of mycoprotein alternatives DOI

Mukadaisi Muhedaner,

Ziqing Song,

Chengpu Chen

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 466, P. 142202 - 142202

Published: Nov. 22, 2024

Language: Английский

Citations

0