Investigation on the structure characteristics, stability evaluation, and oral tribology of natural oleanolic acid-based water-in-oil high internal phase and multiple Pickering emulsions as realistic fat analogues DOI

Liyang Du,

Shanshan Zhou,

Yilei Huang

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 465, P. 142121 - 142121

Published: Nov. 18, 2024

Language: Английский

Microencapsulation using a novel wall material prepared via Maillard reaction-derived mung bean protein-peach gum conjugates to enhance stability and functionality of chia seed oil DOI
Mahbuba Siddiquy, Qais Ali Al‐Maqtari, Mohamed Ghamry

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 139959 - 139959

Published: Jan. 1, 2025

Language: Английский

Citations

1
Whipped foams from Pickering O/W/O emulsion gel-based fat analogue: Thermal reversibility, oral tribology, and 3D printing characteristics dominated by fat crystals DOI

Liyang Du,

Zong Meng

Food Hydrocolloids, Journal Year: 2025, Volume and Issue: unknown, P. 111050 - 111050

Published: Jan. 1, 2025

Language: Английский

Citations

0
Plant-based oat peptides as cryoprotectants mitigate freezing damage to Lactobacillus bulgaricus CICC 22163 DOI
Nannan Song, Xiaoying Jiang,

Jiabao Gu

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 203, P. 115855 - 115855

Published: Jan. 29, 2025

Language: Английский

Citations

0
Pickering emulsions with controllable rheological properties stabilized by oat globulin at different pH levels DOI
Jing Wang, Cheng Yang, Jianzhong Jiang

et al.

Colloids and Surfaces A Physicochemical and Engineering Aspects, Journal Year: 2025, Volume and Issue: unknown, P. 136694 - 136694

Published: March 1, 2025

Language: Английский

Citations

0
Engineering surfactant-free pickering double emulsions gels with different structures as low-calorie fat analogues: Tunable oral perception, inhibiting lipid digestion, and potent co-delivery for lycopene and epigallocatechin gallate DOI

Liyang Du,

Zong Meng

Food Chemistry, Journal Year: 2024, Volume and Issue: 463, P. 141378 - 141378

Published: Sept. 20, 2024

Language: Английский

Citations

1
Effect of Inulin and Psyllium Husk Powder on Gel Properties and In Vitro Digestion of Hypophthalmichthys molitrix and Argopecten irradians Blended Surimi DOI Creative Commons

Wenhao Geng,

Miaomiao Tian, Xinyue Zhang

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(22), P. 3703 - 3703

Published: Nov. 20, 2024

Dietary fiber is crucial in enhancing the nutritional and textural properties of surimi-based products. This study investigated blended surimi produced from silver carp bay scallops, with addition different amounts (0%, 0.5%, 1%, 2%, 3%) inulin (INU) or psyllium husk powder (PHP) for their properties, protein conformation, vitro digestibility. The INU negatively affected gel strength. However, incorporating 2.0% PHP into improved strength water-holding capacity by 8.01% 0.79% compared to control, respectively. Furthermore, significantly increased total sulfhydryl content surface hydrophobicity gels (

Language: Английский

Citations

1
Structure–property relationship of pea protein microgels as fat analogues in Pickering oil‐in‐water emulsions: effect of salt addition DOI

Liyang Du,

S. Li, Yaqi Lan

et al.

Journal of the Science of Food and Agriculture, Journal Year: 2024, Volume and Issue: 105(3), P. 1672 - 1682

Published: Oct. 7, 2024

Abstract BACKGROUND The design of plant‐based microgels provides a platform for food ingredients to enhance palatability and functionality. This work aimed explore the modifying effect salt addition (KCl) on structure pea protein microgel particles (PPI MPs), interfacial adsorption characteristics formed emulsions as fat analogues. RESULTS Salt (0–200 mmol L −1 ) promoted structural transformation from α‐helix β‐sheet, increased surface hydrophobicity (from 1160.8 2280.7), contact angle 56.73° 96.47°) PPI MPs. electrostatic shielding led tighter packing MPs with irregular structures lowered energy barrier. Notably, salt‐treated could adjust their state at interface. discernible 200 that possessed enhanced anti‐deformation ability dominated stabilization, whereas relatively rougher stretched continuous film after spreading deformation 0 A tribological test suggested emulsion stabilized by (0.0053) 80 (0.0068) had similar friction coefficients commercial mayonnaise (0.0058), higher concentration (200 its oral sensation due layer resistance droplet coalescence during processing. CONCLUSION be modifier tune microgels, further promote formation attributes emulsions. study would improve application in realistic © 2024 Society Chemical Industry.

Language: Английский

Citations

0
Investigation on the structure characteristics, stability evaluation, and oral tribology of natural oleanolic acid-based water-in-oil high internal phase and multiple Pickering emulsions as realistic fat analogues DOI

Liyang Du,

Shanshan Zhou,

Yilei Huang

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 465, P. 142121 - 142121

Published: Nov. 18, 2024

Language: Английский

Citations

0