Micronutrient supplemented dysphagia food: Rheology and β-carotene delivery of 3D printing egg yolk-carboxymethyl cellulose emulsion gels

Food Research International, Год журнала: 2025, Номер 208, С. 116213 - 116213

Опубликована: Март 14, 2025

Язык: Английский

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Synergistic enhancement of 3D printing performance in soybean protein isolate gel inks by Lonic/Nonionic polysaccharides: A network rearrangement mechanism revealed by Rheology and the Sequence of physical processes analysis

Food Hydrocolloids, Год журнала: 2025, Номер unknown, С. 111352 - 111352

Опубликована: Март 1, 2025

Язык: Английский

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Ultrasound-assisted construction of the curdlan-pea protein gel network for dysphagia management: Texture modification and interaction exploration

Food Hydrocolloids, Год журнала: 2025, Номер unknown, С. 111363 - 111363

Опубликована: Март 1, 2025

Язык: Английский

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Effects of different polysaccharide contents on the gel properties of transglutaminase-induced ultrasonic-assisted peanut isolate proteins-corn silk polysaccharide products and their influence on riboflavin release behavior

Food Chemistry X, Год журнала: 2025, Номер 27, С. 102380 - 102380

Опубликована: Апрель 1, 2025

The effects of ultrasonic-assisted glycosylation technology on the gel properties transglutaminase-induced peanut protein isolate (PPI) and its influence release behavior riboflavin were investigated. mechanism action polysaccharide content PPI preliminarily explored. results showed that made structural unfolding PPI, enhanced molecular interactions between molecules, formed a more compact network structure. Especially when ratio to corn silk was 5:1, G', G", strength, water-holding capacity significantly improved. improvement related hydrophobic interaction disulfide bond enhancement polysaccharide. Glycosylation composite had higher loading rate protective sustained riboflavin. This study provided an idea solve problems poor processing performance PPI.

Язык: Английский

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Pickering emulsion stabilized by protein-glutaminase modified soybean isolated proteins as a new delivery system

Food Chemistry, Год журнала: 2025, Номер unknown, С. 144334 - 144334

Опубликована: Апрель 1, 2025

Язык: Английский

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Maillard reaction-based conjugates as carrier strategies for delivery of bioactive compounds: A review

Current Opinion in Food Science, Год журнала: 2024, Номер 61, С. 101260 - 101260

Опубликована: Дек. 11, 2024

Язык: Английский

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The fabrication of gastrointestinal pH-responsive sodium alginate surface-modified protein vehicles to improve limonin digestive stability, bioaccessibility and trans-intestinal mucus barrier capacity

Food Hydrocolloids, Год журнала: 2024, Номер 160, С. 110719 - 110719

Опубликована: Окт. 9, 2024

Язык: Английский

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A multifunctional soybean protein isolates crosslinked gelatins composite mulch film: Fabrication, characterization, and application

International Journal of Biological Macromolecules, Год журнала: 2024, Номер 282, С. 137252 - 137252

Опубликована: Ноя. 4, 2024

Язык: Английский

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Characterization and functional properties of walnut protein fibrils for enhanced bioaccessibility of CoQ10 and ALA

International Journal of Biological Macromolecules, Год журнала: 2024, Номер unknown, С. 138171 - 138171

Опубликована: Ноя. 1, 2024

Язык: Английский

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Development of soybean protein-based bioactive substances delivery systems: A systematic overview based on recent researches

International Journal of Biological Macromolecules, Год журнала: 2024, Номер unknown, С. 137998 - 137998

Опубликована: Дек. 1, 2024

Язык: Английский

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