Non-covalent interaction of rice protein and polyphenols: The effects on their emulsions

Food Chemistry, Год журнала: 2025, Номер 479, С. 143732 - 143732

Опубликована: Март 5, 2025

Язык: Английский

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Encapsulation of Monascus Pigments Using Enzyme-Modified Yeast Protein–Polysaccharide Complex Pickering Emulsions to Increase Its Stability During Storage

Foods, Год журнала: 2025, Номер 14(8), С. 1366 - 1366

Опубликована: Апрель 15, 2025

Yeast protein (YP) is rich in nutrients, but its emulsifying properties, especially stability, still need to be improved. In this study, cationic polysaccharide chitosan (CS) and anionic xanthan gum (XG) were selected enhance the properties of emulsions. The preparation conditions emulsions optimized by calculating particle size, zeta potential, activity index, stability capacity as well macroscopic observation. characterized using confocal laser scanning microscopy, rheology, Raman spectroscopy, color difference analysis, storage stability. results showed that yeast protein/modified protein–chitosan (YP/EYP–CS) was better at pH 5.5, with a protein:polysaccharide ratio 1:1 an oil phase addition 40%, while protein–xanthan (YP/EYP–XG) 3.5, 50%. Further analysis indicated CS had smaller sizes lower initial viscosities, more hydrogen bonds encapsulation Monascus pigment (MP), EYP–CS emulsion (81.18%). contrast, XG uniform droplet high thermal exhibited obvious shear thinning behavior increasing rates. network structure mainly elastic, hydrophobic interaction stronger. This study provides insights into utilization food industry development emulsification systems.

Язык: Английский

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Covalent modification of soy protein isolate with tea polyphenols: A potential strategy for enhancing flaxseed oil emulsion stability and sustained delivery of α-linolenic acid

Food Chemistry, Год журнала: 2025, Номер 488, С. 144868 - 144868

Опубликована: Май 21, 2025

Язык: Английский

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High internal phase emulsions stabilized with whey protein microgels: Characterization, physical stability, and liquid smoke encapsulation efficiency

International Journal of Biological Macromolecules, Год журнала: 2025, Номер unknown, С. 144605 - 144605

Опубликована: Май 1, 2025

Язык: Английский

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