Improving the prebiotic activity and oxidative stability of carboxymethyl curdlan − quercetin conjugates stabilized Pickering emulsions for the colonic targeting delivery of curcumin DOI
Huan Li, Wenjiang He, Zijun Wang

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 201, P. 115641 - 115641

Published: Dec. 30, 2024

Language: Английский

Ultrasonic combined pH shifting strategy for improving the stability of emulsion stabilized by yeast proteins: Focused on solubility, protein structure, interface properties DOI

Xueting Zheng,

Tianfu Cheng,

Sibo Liu

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 139396 - 139396

Published: Jan. 1, 2025

Language: Английский

Citations

2
Developing thickened soy protein-based liquid systems: Importance of oil-water interfacial behavior DOI

Yabo Dong,

Ziyi Liu, Tian Lan

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 475, P. 143263 - 143263

Published: Feb. 11, 2025

Language: Английский

Citations

1
Non-covalent interaction of rice protein and polyphenols: The effects on their emulsions DOI
Shu Wang,

Wenyi Shi,

Hexiang Xie

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: 479, P. 143732 - 143732

Published: March 5, 2025

Language: Английский

Citations

0
Effect of ferulic acid modified protein emulsifier on emulsion gel beads DOI
Jing Xu,

Hezhen Zhang,

Zhiyong Wang

et al.

Journal of Food Engineering, Journal Year: 2025, Volume and Issue: unknown, P. 112596 - 112596

Published: March 1, 2025

Language: Английский

Citations

0
Effects of Polyphenols on the Structure, Interfacial Properties, and Emulsion Stability of Pea Protein: Different Polyphenol Structures and Concentrations DOI Creative Commons

Shi-Qian Tang,

Xiyuan Yang,

Chang Wang

et al.

Molecules, Journal Year: 2025, Volume and Issue: 30(8), P. 1674 - 1674

Published: April 8, 2025

While protein-stabilized emulsions have demonstrated potential for various applications in food, their poor lipid oxidation remains a major challenge. The relationship between the architecture of polyphenolic compounds and capacity to suppress has not received extensive scrutiny. In this research, pea protein isolate (PPI)–polyphenol complexes were synthesized examine capability maintaining emulsion stability suppressing oxidation. collective evidence from fluorescence spectroscopy molecular dynamics simulations pointed towards non-covalent self-initiated interactions polyphenols PPI. presence additional hydroxyl groups on could significantly boost extent these interactions. Specific clusters PPI which might formed hydrogen bonds hydrophobic Polyphenols also reduced interfacial tension increased surface hydrophobicity complex, thus driving more proteins adsorb at oil–water interface. PPI-rosmarinic acid (RA)-stabilized had smaller droplet size higher electrostatic repulsion, enabling it resist aggregation. This stood out as having most robust amongst all PPI-polyphenol proved highly efficient preventing study bolsters viability employing polyphenol developing new food products.

Language: Английский

Citations

0
Enhancing soy protein isolate flexibility through non-covalent ferulic acid modification: implications for interfacial characteristics and protein-based emulsion performance DOI
Yurou Chen,

Meng-Yue Zhang,

Yaqi Lan

et al.

Food Structure, Journal Year: 2024, Volume and Issue: 42, P. 100400 - 100400

Published: Oct. 1, 2024

Language: Английский

Citations

2
Impact of interfacial rigidity on the rheological properties of high internal phase Pickering emulsions stabilized by casein, walnut protein isolate, and their complexes DOI
Rui Jiang,

Yanfei Xu,

Zheng Zhou

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: unknown, P. 111030 - 111030

Published: Dec. 1, 2024

Language: Английский

Citations

0
Improving the prebiotic activity and oxidative stability of carboxymethyl curdlan − quercetin conjugates stabilized Pickering emulsions for the colonic targeting delivery of curcumin DOI
Huan Li, Wenjiang He, Zijun Wang

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 201, P. 115641 - 115641

Published: Dec. 30, 2024

Language: Английский

Citations

0