Formation and functional improvement of α-casein, β-lactoglobulin, and hyaluronic acid conjugates via the Maillard reaction: Comparison with different mass ratios
Food Chemistry,
Год журнала:
2025,
Номер
475, С. 143322 - 143322
Опубликована: Фев. 10, 2025
Язык: Английский
Thiol-modified hyaluronic acid and hydroxyl radical-induced oxidation synergistically enhance the gelling capacity of ginkgo seed proteins
Food Chemistry,
Год журнала:
2025,
Номер
473, С. 143044 - 143044
Опубликована: Янв. 25, 2025
Язык: Английский
Effect of the combined addition of hyaluronic acid and gellan gum on the physicochemical and digestive properties of tofu
International Journal of Biological Macromolecules,
Год журнала:
2025,
Номер
311, С. 143735 - 143735
Опубликована: Май 1, 2025
Язык: Английский
Effect of Multi-mode Divergent Ultrasound Pretreatment on Hardness, Microstructure and Digestion of Acid-Induced Whey Protein Gels
Опубликована: Май 24, 2024
Whey
protein
was
pretreated
with
multi-frequency
ultrasound
in
mono,
dual,
and
tri-frequency
modes.
The
effect
of
pretreatment
on
the
hardness,
chemical
forces,
microstructure
acid-induced
whey
gel
investigated.
gels
dual
showed
higher
hardness
(p3.35
mm)
those
samples
were
resisted
to
gastric
digestion.
Moreover,
released
least
free
amino
group
during
In
contrast,
mono-frequency
highest
amount
acid
intestinal
Findings
from
this
study
suggested
that
network
density
could
modulate
digestion
behaviors
gels.
Язык: Английский
Development of curcumin-loaded hyaluronic acid complexes for curcumin intestinal delivery: preparation, characterization, antioxidant, and in vitro digestive properties
LWT,
Год журнала:
2024,
Номер
214, С. 117164 - 117164
Опубликована: Дек. 1, 2024
Язык: Английский
Effect of Multi-Mode Divergent Ultrasound Pretreatment on Hardness, Microstructure and Digestion of Acid-Induced Whey Protein Gels
Foods,
Год журнала:
2024,
Номер
13(12), С. 1926 - 1926
Опубликована: Июнь 19, 2024
Whey
protein
was
pretreated
with
multi-frequency
ultrasound
in
mono-,
dual-,
and
tri-frequency
modes.
The
effect
of
pretreatment
on
the
hardness,
chemical
forces,
microstructure
acid-induced
whey
gel
investigated.
gels
dual-
showed
higher
hardness
(p
<
0.05)
a
denser
network
than
mono-frequency
control.
Moreover,
they
had
hydrophobic
interaction
lower
disulfide
bonds
control
0.05).
properties
digestion
evaluated
using
an
vitro
static
model.
proportion
large
fragments
oral
boluses
Large
(>3.35
mm)
those
samples
were
resistant
to
gastric
digestion.
released
least
free
amino
group
during
In
contrast,
highest
amount
acid
intestinal
Findings
from
this
study
suggests
that
density
could
modulate
behaviors
gels.
Язык: Английский