Ultrasonic combined pH shifting strategy for improving the stability of emulsion stabilized by yeast proteins: Focused on solubility, protein structure, interface properties

International Journal of Biological Macromolecules, Год журнала: 2025, Номер unknown, С. 139396 - 139396

Опубликована: Янв. 1, 2025

Язык: Английский

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Developing thickened soy protein-based liquid systems: Importance of oil-water interfacial behavior

Food Chemistry, Год журнала: 2025, Номер 475, С. 143263 - 143263

Опубликована: Фев. 11, 2025

Язык: Английский

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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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Effect of ferulic acid modified protein emulsifier on emulsion gel beads

Journal of Food Engineering, Год журнала: 2025, Номер unknown, С. 112596 - 112596

Опубликована: Март 1, 2025

Язык: Английский

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Effects of Polyphenols on the Structure, Interfacial Properties, and Emulsion Stability of Pea Protein: Different Polyphenol Structures and Concentrations

Molecules, Год журнала: 2025, Номер 30(8), С. 1674 - 1674

Опубликована: Апрель 8, 2025

While protein-stabilized emulsions have demonstrated potential for various applications in food, their poor lipid oxidation remains a major challenge. The relationship between the architecture of polyphenolic compounds and capacity to suppress has not received extensive scrutiny. In this research, pea protein isolate (PPI)–polyphenol complexes were synthesized examine capability maintaining emulsion stability suppressing oxidation. collective evidence from fluorescence spectroscopy molecular dynamics simulations pointed towards non-covalent self-initiated interactions polyphenols PPI. presence additional hydroxyl groups on could significantly boost extent these interactions. Specific clusters PPI which might formed hydrogen bonds hydrophobic Polyphenols also reduced interfacial tension increased surface hydrophobicity complex, thus driving more proteins adsorb at oil–water interface. PPI-rosmarinic acid (RA)-stabilized had smaller droplet size higher electrostatic repulsion, enabling it resist aggregation. This stood out as having most robust amongst all PPI-polyphenol proved highly efficient preventing study bolsters viability employing polyphenol developing new food products.

Язык: Английский

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Enhancing soy protein isolate flexibility through non-covalent ferulic acid modification: implications for interfacial characteristics and protein-based emulsion performance

Food Structure, Год журнала: 2024, Номер 42, С. 100400 - 100400

Опубликована: Окт. 1, 2024

Язык: Английский

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Impact of interfacial rigidity on the rheological properties of high internal phase Pickering emulsions stabilized by casein, walnut protein isolate, and their complexes

Food Hydrocolloids, Год журнала: 2024, Номер unknown, С. 111030 - 111030

Опубликована: Дек. 1, 2024

Язык: Английский

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Improving the prebiotic activity and oxidative stability of carboxymethyl curdlan − quercetin conjugates stabilized Pickering emulsions for the colonic targeting delivery of curcumin

Food Research International, Год журнала: 2024, Номер 201, С. 115641 - 115641

Опубликована: Дек. 30, 2024

Язык: Английский

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