Insight on the interaction between soybean protein isolate and ionic/non-ionic polysaccharides: Structural analysis, oil-water interface properties investigation and double emulsion formation

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 150, P. 109754 - 109754

Published: Jan. 11, 2024

Language: Английский

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Pickering emulsion with high freeze-thaw stability stabilized by xanthan gum/lysozyme nanoparticles and konjac glucomannan

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 261, P. 129740 - 129740

Published: Jan. 27, 2024

Language: Английский

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Propolis ethanol extract functionalized chitosan/Tenebrio molitor larvae protein film for sustainable active food packaging

Carbohydrate Polymers, Journal Year: 2024, Volume and Issue: 343, P. 122445 - 122445

Published: June 28, 2024

Language: Английский

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Emulsification properties of ovalbumin-fucoidan (OVA-FUC) binary complexes

Food Chemistry X, Journal Year: 2024, Volume and Issue: 22, P. 101457 - 101457

Published: May 11, 2024

The poor thermal stability and emulsifying properties of ovalbumin (OVA) limit its functional performance, but these limitations may be overcome by forming binary complexes. We prepared complexes OVA fucoidan (FUC) through electrostatic self-assembly investigated the complex measuring particle size, interfacial membrane thickness, zeta potential, emulsion with camellia oil complex. OVA-FUC emulsions have a thicker membrane, lower mobility, higher viscosity, better compared emulsions. 1.5 % remained stable homogeneous during storage. They tended to become unstable freeze–thaw, encapsulated did not leak after coalescence occurred. With addition Ca2+, will converted into gel state. These findings indicate that can used prepare high-performance great potential for development.

Language: Английский

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Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application

Food Research International, Journal Year: 2024, Volume and Issue: 191, P. 114703 - 114703

Published: June 28, 2024

Language: Английский

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Egg-free mayonnaise-type emulsions stabilized with proteins derived from the larvae of Tenebrio molitor

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 156, P. 110249 - 110249

Published: May 31, 2024

Language: Английский

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Physical and oxidative stability of 5 % fish oil-in-water emulsions stabilized with lesser mealworm (Alphitobius diaperinus larva) protein hydrolysates pretreated with ultrasound and pulsed electric fields

Food Chemistry, Journal Year: 2025, Volume and Issue: 476, P. 143339 - 143339

Published: Feb. 12, 2025

Language: Английский

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Comparative efficacy of natural seed coats in regulating protein aggregation in pre-roasted pine kernels and enhancing associated techno-functionality

Food Chemistry, Journal Year: 2025, Volume and Issue: unknown, P. 143766 - 143766

Published: March 1, 2025

Language: Английский

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Structural modification of whey protein isolate via electrostatic complexation with Tremella polysaccharides and its effect on emulsion stability at pH 4.5

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: 297, P. 139870 - 139870

Published: Jan. 13, 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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