Alteration in Rheological and Digestive Properties of O/W Emulsions using Controlled Aggregation of Konjac Glucomannan and Xanthan Gum in Aqueous Phases DOI

Ronggang Pan,

Shahid Iqbal, Ni Wang

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: unknown, P. 110795 - 110795

Published: Oct. 1, 2024

Language: Английский

Formulations and evaluations of structural and physico-chemical properties of soy yogurts: Effect of incorporating soy protein isolate/chitosan complexed microgels DOI Creative Commons

Imane Bourouis,

David Julian McClements,

Cunshe Chen

et al.

LWT, Journal Year: 2024, Volume and Issue: 206, P. 116569 - 116569

Published: July 31, 2024

Novel complexed microgels with enhanced pH and ion stability were constructed using heat-denatured soy protein isolate (SPI) Chitosan (CS). Their characteristics their effects on the textural, rheological, tribological properties of yogurt investigated. The showed larger particle sizes, lower surface hydrophobicity, higher turbidity than pure SPI microgels. Incorporating SPI-CS into yogurts increased content from 3.94% to 5.07% reduced fat 2.17% 1.99%. Additionally, incorporating texture yogurts, including firmness, elasticity, viscosity, alongside improved water holding capacity (WHC). incorporation 0.8% led optimum physicochemical characteristics. Rheological analyses demonstrated that an increase in apparent viscosity shear modulus. Furthermore, presence significantly lubrication properties. Microstructural analysis subtle differences gel structure after microgel addition. three-dimensional network within microgel-fortified was more compact control. Thus, potentially improve nutritional profile quality attributes plant-based products.

Language: Английский

Citations

4
Encapsulation of bioactive compounds from Sargassum ilicifolium: influence of wall material type and loading content on the physicochemical and structural properties of microparticles DOI Creative Commons
Seyed Saeed Sekhavatizadeh, Mohammad Ganje,

Seyedeh Sedigheh Hashemi

et al.

Heliyon, Journal Year: 2025, Volume and Issue: 11(1), P. e41652 - e41652

Published: Jan. 1, 2025

Language: Английский

Citations

0
Konjac Glucomannan and Curdlan Modulate the Rheological Properties and Digestive Behaviors of Oil-in-Water Emulsions During In Vitro Gastrointestinal Digestion DOI

Ronggang Pan,

Shahid Iqbal, Ni Wang

et al.

Journal of Food Engineering, Journal Year: 2025, Volume and Issue: unknown, P. 112475 - 112475

Published: Jan. 1, 2025

Language: Английский

Citations

0
Preparation, characterisation, and application of gelatin/sodium carboxymethyl cellulose/peach gum ternary composite microcapsules for encapsulating sweet orange essential oil DOI
Chao Wu, Yansong Wang,

Yuxi Gong

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: 299, P. 140218 - 140218

Published: Jan. 22, 2025

Language: Английский

Citations

0
Designing Smart and Sustainable Edible Packaging Materials from Biopolymers, Proteins, and Polysaccharides DOI
Shahid Iqbal,

Azhar Ayyub,

Rizwan Ahmed Bhutto

et al.

Engineering materials, Journal Year: 2025, Volume and Issue: unknown, P. 131 - 196

Published: Jan. 1, 2025

Language: Английский

Citations

0
Effect of xylose glycation and ultrasonication on the interfacial properties and physicochemical stability of silkworm pupa protein-stabilized Pickering emulsion and its applicability in emulsion-filled hydrogels DOI
Haining Xu, Jayani Chandrapala, Mokhtar Dabbour

et al.

Food Research International, Journal Year: 2025, Volume and Issue: unknown, P. 116260 - 116260

Published: March 1, 2025

Language: Английский

Citations

0
Alteration in Rheological and Digestive Properties of O/W Emulsions using Controlled Aggregation of Konjac Glucomannan and Xanthan Gum in Aqueous Phases DOI

Ronggang Pan,

Shahid Iqbal, Ni Wang

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: unknown, P. 110795 - 110795

Published: Oct. 1, 2024

Language: Английский

Citations

2