Pea protein-xanthan gum interaction driving the development of 3D printed dysphagia diet

Food Hydrocolloids, Journal Year: 2023, Volume and Issue: 139, P. 108497 - 108497

Published: Jan. 23, 2023

Language: Английский

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Composition, functional properties, health benefits and applications of oilseed proteins: A systematic review

Food Research International, Journal Year: 2023, Volume and Issue: 171, P. 113061 - 113061

Published: May 30, 2023

Language: Английский

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Effect of Lycium barbarum polysaccharides on heat-induced gelation of soy protein isolate

Food Hydrocolloids, Journal Year: 2023, Volume and Issue: 147, P. 109323 - 109323

Published: Sept. 26, 2023

Language: Английский

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Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 153, P. 110025 - 110025

Published: March 25, 2024

Language: Английский

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Towards superior biopolymer gels by enabling interpenetrating network structures: A review on types, applications, and gelation strategies

Advances in Colloid and Interface Science, Journal Year: 2024, Volume and Issue: 325, P. 103113 - 103113

Published: Feb. 15, 2024

Gels derived from single networks of natural polymers (biopolymers) typically exhibit limited physical properties and thus have seen constrained applications in areas like food medicine. In contrast, gels founded on a synergy multiple biopolymers, specifically polysaccharides proteins, with intricate interpenetrating polymer network (IPN) structures, represent promising avenue for the creation novel gel materials significantly enhanced combined advantages. This review begins scrutiny newly devised IPN formed through medley and/or alongside an introduction their practical realm food, medicine, environmentally friendly solutions. Finally, based fact that gelation process mechanism are driven by different inducing factors entwined diverse amalgamation our survey underscores potency physical, chemical, enzymatic triggers orchestrating construction crosslinked within these biomacromolecules. mixed systems, each specific inducer aligns distinct culminating generation semi-IPN or fully-IPN interpenetration between chains two networks, respectively. The resultant stand as paragons excellence, characterized homogeneity, dense superior textural (e.g., hardness, elasticity, adhesion, cohesion, chewability), outstanding water-holding capacity, heightened thermal stability, along guaranteed biosafety nontoxicity biocompatibility) biodegradability. Therefore, judicious selection combinations allows development customized functional properties, adept at meeting precise application requirements.

Language: Английский

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Food packaging films from natural polysaccharides and protein hydrogels: A comprehensive review

Food Chemistry X, Journal Year: 2025, Volume and Issue: 25, P. 102174 - 102174

Published: Jan. 1, 2025

The development of innovative, biodegradable food packaging materials to combat plastic pollution has garnered significant attention from scholars and government agencies worldwide. Natural polysaccharides proteins exhibit excellent modifiability, biodegradability, high ductility, compatibility with products, making them ideal candidates for constructing hydrogels. Hydrogel films based on these biopolymers have opened new research horizons in applications. This review examines natural commonly used hydrogel film preparation explores strategies improve their performance, including the use binary mixtures exogenous additives. To optimize functionality, cross-linking mechanisms between film-forming methods are summarized. Additionally, recent applications discussed, showcasing ability extend or monitor freshness. Despite existing challenges, current advancements present a promising sustainable alternative conventional paving way innovative solutions.

Language: Английский

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The Effect of Protein–Starch Interaction on the Structure and Properties of Starch, and Its Application in Flour Products

Foods, Journal Year: 2025, Volume and Issue: 14(5), P. 778 - 778

Published: Feb. 25, 2025

Grains are an energy source for human beings, and the two main components-starch protein-determine application of grains in food. The structure properties starch play a decisive role determining processing characteristics, nutritional properties, grain-based foods. interaction proteins with greatly affects structure, physicochemical, digestive matrix. Scientists have tried to apply this effect create foods tailored specific needs. Therefore, studying protein on starch-protein complexes will help designing personalized improved starch-based This paper reviews latest research about effects endogenous exogenous starch, as well factors influencing between starch. includes investigations chain aggregation assessments impacts thermal rheology, gel texture hydration aging, digestion. In addition, particular examples illustrating protein-starch various discussed, providing reference that rich terms nutrition easier process.

Language: Английский

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Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review

Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2025, Volume and Issue: 24(1)

Published: Jan. 1, 2025

Abstract Soy proteins have good nutritional quality and exhibit a range of useful functional attributes, making them viable option for replacing animal in the development more sustainable eco‐friendly plant‐based food products. Nevertheless, soy are prone to denaturation and/or aggregation under conditions they encounter some beverage products (including certain pH, ionic, thermal conditions), which adversely impact their performance. This problem can often be overcome by covalently (conjugation) or noncovalently (complexation) linking polysaccharides polyphenols, thereby expanding application scope. Compared alone, these conjugates complexes enhanced technofunctional performance, including improved solubility, emulsification, foaming, gelling, antimicrobial properties, antioxidant capacities. Conjugates typically stable than complexes, may an advantage applications. However, do not require additional regulatory approval, makes suitable most review aims comprehensively examine enhancement protein functionality through conjugation complexation with polyphenols. The research focuses on how modifications enhance emulsification potential, reduce allergenicity proteins, enable potential applications development, 3D printing, fat substitutes, carriers, hypoallergenic foods.

Language: Английский

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The State-of-the-Art on Exploring Polysaccharide-Protein Interactions and Its Mechanisms, Stability, and Their Role in Food Systems

Food Reviews International, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 36

Published: April 3, 2025

Language: Английский

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Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity

Trends in Food Science & Technology, Journal Year: 2021, Volume and Issue: 116, P. 303 - 317

Published: July 24, 2021

Language: Английский

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