Effects of transglutaminase on the gelation properties and digestibility of pea protein isolate with resonance acoustic mixing pretreatment DOI
Cong Min, Yibing Wang, Yingjie Li

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 469, P. 142534 - 142534

Published: Dec. 21, 2024

Language: Английский

Dephenolization Methods, Quality Characteristics, Applications, and Advancements of Dephenolized Cottonseed Protein: Review DOI Creative Commons
Xuegang Huang,

Yumeng Hu,

Zhenyuan Li

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(4), P. 628 - 628

Published: Feb. 13, 2025

Dephenolized cottonseed protein is a high-protein product obtained through the further dephenolization of meal or by removing lint and shell cottonseed, extracting oil at low temperature, subsequently eliminating toxic substances (gossypol). This paper presents review latest advancements in methods, quality characteristics, application domains dephenolized protein. It focuses on enhanced summarizes composition, structural functional properties, recent research developments. Additionally, it identifies challenges, opportunities, new directions for future protein, which will contribute to advancing field research.

Language: Английский

Citations

1
Effect of polysaccharide on structures and gel properties of microgel particle reconstructed soybean protein isolate/polysaccharide complex emulsion gels as solid fat mimetic DOI
Zixin Wang, Jie Long,

Caimeng Zhang

et al.

Carbohydrate Polymers, Journal Year: 2024, Volume and Issue: 347, P. 122759 - 122759

Published: Sept. 19, 2024

Language: Английский

Citations

5
Laccase: A Green Biocatalyst Offers Immense Potential for Food Industrial and Biotechnological Applications DOI
Tingting Zhai,

Hongwei Wang,

Xiaomin Dong

et al.

Journal of Agricultural and Food Chemistry, Journal Year: 2024, Volume and Issue: 72(44), P. 24158 - 24169

Published: Oct. 22, 2024

Laccase, a multipurpose biocatalyst, is widely distributed across all kingdoms of life and plays key role in essential biological processes such as lignin synthesis, degradation, pigment formation. These functions are critical for fungal growth, plant-pathogen interactions, maintenance soil health. Due to its broad substrate specificity, multifunctional nature, environmentally friendly characteristics, laccase employed catalyst various green chemistry initiatives. With ability oxidize diverse range phenolic nonphenolic compounds, has also been found be useful food additive assessing quality parameters. Ongoing advancements research technology continually expanding the recognition laccase's potential address global environmental, health, energy challenges. This review aims provide insights into applications laccases biotechnology industry.

Language: Английский

Citations

4
Changes in rheological properties and structure of wheat gluten proteins induced by transglutaminase DOI

Yingtao Yu,

Fengjiao Wang, Y. Richard Yang

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: 295, P. 139599 - 139599

Published: Jan. 8, 2025

Language: Английский

Citations

0
Impact of dynamic high-pressure microfluidization on conformation and gel properties of peanut protein isolates DOI

Suhong Li,

Y. Liu,

C. Liu

et al.

Journal of Food Engineering, Journal Year: 2025, Volume and Issue: unknown, P. 112495 - 112495

Published: Jan. 1, 2025

Language: Английский

Citations

0
Beyond Imitation: How Food Colloids Are Shaping the Next Generation of Biomimetic Foods DOI Creative Commons

Yong Guo,

Jiacheng Wang,

Lianxin Du

et al.

Gels, Journal Year: 2025, Volume and Issue: 11(3), P. 155 - 155

Published: Feb. 20, 2025

In the new global landscape of population, environmental, and energy sustainability, manufacture future food products that meet human nutritional health needs is a major challenge. Biomimetic food, as type has made significant progress in use plant proteins other ingredients to mimic animal it also achieved important results sensory properties. study biomimetic foods, colloids play an irreplaceable role key framework for building structures. this paper, we first review recent research on fields plant-based animal-based 3D printed food. Then, mechanism action, application effects, quality improvement strategies are deeply analyzed. Finally, directions prospects envisioned. This paper aims give theoretical support practical guidance development through above elaboration, deal with current problems by means unique properties colloids, open up ideas innovation, then promote further field

Language: Английский

Citations

0
In situ transglutaminase cross-linking mediated protein-stabilized high internal phase emulsion gels to emulate dorsal adipose tissue: The role of continuous phase networks DOI
Liang Guo, Yusheng Xue, Yiran Zhang

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: unknown, P. 143802 - 143802

Published: March 1, 2025

Language: Английский

Citations

0
A Review of Smart Food and Packaging Technologies: Revolutionizing Nutrition and Sustainability DOI

Sneha Soundara Rajan,

Khalid Mehmood Wani

Food and Humanity, Journal Year: 2025, Volume and Issue: unknown, P. 100593 - 100593

Published: March 1, 2025

Language: Английский

Citations

0
Encapsulation of Monascus Pigments Using Enzyme-Modified Yeast Protein–Polysaccharide Complex Pickering Emulsions to Increase Its Stability During Storage DOI Creative Commons

Ziyan Zhao,

Jinling Zhao,

Sirong Liu

et al.

Foods, Journal Year: 2025, Volume and Issue: 14(8), P. 1366 - 1366

Published: April 15, 2025

Yeast protein (YP) is rich in nutrients, but its emulsifying properties, especially stability, still need to be improved. In this study, cationic polysaccharide chitosan (CS) and anionic xanthan gum (XG) were selected enhance the properties of emulsions. The preparation conditions emulsions optimized by calculating particle size, zeta potential, activity index, stability capacity as well macroscopic observation. characterized using confocal laser scanning microscopy, rheology, Raman spectroscopy, color difference analysis, storage stability. results showed that yeast protein/modified protein–chitosan (YP/EYP–CS) was better at pH 5.5, with a protein:polysaccharide ratio 1:1 an oil phase addition 40%, while protein–xanthan (YP/EYP–XG) 3.5, 50%. Further analysis indicated CS had smaller sizes lower initial viscosities, more hydrogen bonds encapsulation Monascus pigment (MP), EYP–CS emulsion (81.18%). contrast, XG uniform droplet high thermal exhibited obvious shear thinning behavior increasing rates. network structure mainly elastic, hydrophobic interaction stronger. This study provides insights into utilization food industry development emulsification systems.

Language: Английский

Citations

0
Preparation, characterization and potential mechanisms of 3D-printed meat analogs based on soy protein isolate-wheat gluten protein by L-cysteine cross-linking DOI
Zhi Cheng,

Yue Qiu,

Xuemei He

et al.

Food Research International, Journal Year: 2025, Volume and Issue: unknown, P. 116370 - 116370

Published: April 1, 2025

Language: Английский

Citations

0