Optimization of cold-induced aerated gels formed by Maillard-driven conjugates of SPI-gellan gum as an oil substitute in mayonnaise sauce DOI Creative Commons

Setayesh Ferdowsian,

Zahra Kazemi-Taskooh, Mohammad Javad Varidi

et al.

Current Research in Food Science, Journal Year: 2024, Volume and Issue: 9, P. 100923 - 100923

Published: Jan. 1, 2024

This research aimed at characterization of composite cold-set aerated gels composed SPI-gellan gum Maillard conjugates. The optimized gel was eventually incorporated in mayonnaise sauce as an oil substitute. optimum conditions were statistically determined 1.5% SPI, 300 mM CaCl

Language: Английский

Relevance of Protein–Polysaccharide Interactions on Nutritional Quality and Gastrointestinal Digestion of Protein-Based Foods DOI
Cynthia Fontes‐Candia, Laura Díaz-Piñero,

Laura María Vega-Gómez

et al.

Journal of Agricultural and Food Chemistry, Journal Year: 2025, Volume and Issue: 73(9), P. 4998 - 5004

Published: Feb. 18, 2025

Protein-polysaccharide interactions are key to determine the techno-functional and nutritional properties of food systems. Proteins polysaccharides can form complexes that strongly affect digestion mechanism by different pathways. Polysaccharides may reduce protein digestibility altering conformation, increasing viscosity digestive medium, inhibiting enzymes, and/or promoting or hindering with physiological components, such as bile salts phospholipids. This is expected intestinal transport process bioavailability nutrients. Thus, understanding impact protein-polysaccharide crucial for designing efficient processing strategies predicting foods.

Language: Английский

Citations

0
Interactions between myofibrillar protein and konjac glucomannan at critical thermal phase transition temperatures: Aggregation, cross-linking, and protein conformational changes DOI
Sinong Liu, Hu Li,

Yanpeng Xiang

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 207, P. 116094 - 116094

Published: Feb. 27, 2025

Language: Английский

Citations

0
Preparation, characterization, multidimensional applications and prospects of protein bio-based hydrogels: A review DOI
Tianhao Zhang, Ruihan Zhang, Chunshun Zhao

et al.

International Journal of Biological Macromolecules, Journal Year: 2025, Volume and Issue: unknown, P. 144199 - 144199

Published: May 1, 2025

Language: Английский

Citations

0
Polysaccharides as natural enhancers for meat quality, preservation, and protein functionality: A comprehensive review DOI
Mohamed Aamer Abubaker, Duoduo Zhang,

Guanxu Liu

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 468, P. 142428 - 142428

Published: Dec. 11, 2024

Language: Английский

Citations

3
Investigation of Soy Protein Isolate-Konjac Glucomannan Sodium Salt Hydrogel: Molecular Docking, Microstructure, Rheological Properties, and 3D Printing Characteristics DOI
Kexin Zhang,

Junzhang Li,

Zhifeng Tan

et al.

Food and Bioprocess Technology, Journal Year: 2024, Volume and Issue: 18(4), P. 3313 - 3328

Published: Nov. 9, 2024

Language: Английский

Citations

2
The latest research progress on polysaccharides-based biosensors for food packaging: A review DOI
Zenebe Tadesse Tsegay, Elahesadat Hosseini, Theodoros Varzakas

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 282, P. 136959 - 136959

Published: Nov. 1, 2024

Language: Английский

Citations

1
Characterization and interaction mechanism of apigenin-loaded composite hydrogels based on whiteleg shrimp (Penaeus vannamei) powder and κ-carrageenan DOI
Yingrui Wang,

Tianqi Zhou,

Li Lin

et al.

Food Hydrocolloids, Journal Year: 2024, Volume and Issue: 160, P. 110793 - 110793

Published: Nov. 9, 2024

Language: Английский

Citations

0
Optimization of cold-induced aerated gels formed by Maillard-driven conjugates of SPI-gellan gum as an oil substitute in mayonnaise sauce DOI Creative Commons

Setayesh Ferdowsian,

Zahra Kazemi-Taskooh, Mohammad Javad Varidi

et al.

Current Research in Food Science, Journal Year: 2024, Volume and Issue: 9, P. 100923 - 100923

Published: Jan. 1, 2024

This research aimed at characterization of composite cold-set aerated gels composed SPI-gellan gum Maillard conjugates. The optimized gel was eventually incorporated in mayonnaise sauce as an oil substitute. optimum conditions were statistically determined 1.5% SPI, 300 mM CaCl

Language: Английский

Citations

0