Microencapsulation using a novel wall material prepared via Maillard reaction-derived mung bean protein-peach gum conjugates to enhance stability and functionality of chia seed oil
International Journal of Biological Macromolecules,
Год журнала:
2025,
Номер
unknown, С. 139959 - 139959
Опубликована: Янв. 1, 2025
Язык: Английский
Whipped foams from Pickering O/W/O emulsion gel-based fat analogue: Thermal reversibility, oral tribology, and 3D printing characteristics dominated by fat crystals
Food Hydrocolloids,
Год журнала:
2025,
Номер
unknown, С. 111050 - 111050
Опубликована: Янв. 1, 2025
Язык: Английский
Plant-based oat peptides as cryoprotectants mitigate freezing damage to Lactobacillus bulgaricus CICC 22163
Food Research International,
Год журнала:
2025,
Номер
203, С. 115855 - 115855
Опубликована: Янв. 29, 2025
Язык: Английский
Pickering emulsions with controllable rheological properties stabilized by oat globulin at different pH levels
Colloids and Surfaces A Physicochemical and Engineering Aspects,
Год журнала:
2025,
Номер
unknown, С. 136694 - 136694
Опубликована: Март 1, 2025
Язык: Английский
Engineering surfactant-free pickering double emulsions gels with different structures as low-calorie fat analogues: Tunable oral perception, inhibiting lipid digestion, and potent co-delivery for lycopene and epigallocatechin gallate
Food Chemistry,
Год журнала:
2024,
Номер
463, С. 141378 - 141378
Опубликована: Сен. 20, 2024
Язык: Английский
Effect of Inulin and Psyllium Husk Powder on Gel Properties and In Vitro Digestion of Hypophthalmichthys molitrix and Argopecten irradians Blended Surimi
Foods,
Год журнала:
2024,
Номер
13(22), С. 3703 - 3703
Опубликована: Ноя. 20, 2024
Dietary
fiber
is
crucial
in
enhancing
the
nutritional
and
textural
properties
of
surimi-based
products.
This
study
investigated
blended
surimi
produced
from
silver
carp
bay
scallops,
with
addition
different
amounts
(0%,
0.5%,
1%,
2%,
3%)
inulin
(INU)
or
psyllium
husk
powder
(PHP)
for
their
properties,
protein
conformation,
vitro
digestibility.
The
INU
negatively
affected
gel
strength.
However,
incorporating
2.0%
PHP
into
improved
strength
water-holding
capacity
by
8.01%
0.79%
compared
to
control,
respectively.
Furthermore,
significantly
increased
total
sulfhydryl
content
surface
hydrophobicity
gels
(
Язык: Английский
Structure–property relationship of pea protein microgels as fat analogues in Pickering oil‐in‐water emulsions: effect of salt addition
Journal of the Science of Food and Agriculture,
Год журнала:
2024,
Номер
105(3), С. 1672 - 1682
Опубликована: Окт. 7, 2024
Abstract
BACKGROUND
The
design
of
plant‐based
microgels
provides
a
platform
for
food
ingredients
to
enhance
palatability
and
functionality.
This
work
aimed
explore
the
modifying
effect
salt
addition
(KCl)
on
structure
pea
protein
microgel
particles
(PPI
MPs),
interfacial
adsorption
characteristics
formed
emulsions
as
fat
analogues.
RESULTS
Salt
(0–200
mmol
L
−1
)
promoted
structural
transformation
from
α‐helix
β‐sheet,
increased
surface
hydrophobicity
(from
1160.8
2280.7),
contact
angle
56.73°
96.47°)
PPI
MPs.
electrostatic
shielding
led
tighter
packing
MPs
with
irregular
structures
lowered
energy
barrier.
Notably,
salt‐treated
could
adjust
their
state
at
interface.
discernible
200
that
possessed
enhanced
anti‐deformation
ability
dominated
stabilization,
whereas
relatively
rougher
stretched
continuous
film
after
spreading
deformation
0
A
tribological
test
suggested
emulsion
stabilized
by
(0.0053)
80
(0.0068)
had
similar
friction
coefficients
commercial
mayonnaise
(0.0058),
higher
concentration
(200
its
oral
sensation
due
layer
resistance
droplet
coalescence
during
processing.
CONCLUSION
be
modifier
tune
microgels,
further
promote
formation
attributes
emulsions.
study
would
improve
application
in
realistic
©
2024
Society
Chemical
Industry.
Язык: Английский
Investigation on the structure characteristics, stability evaluation, and oral tribology of natural oleanolic acid-based water-in-oil high internal phase and multiple Pickering emulsions as realistic fat analogues
Liyang Du,
Shanshan Zhou,
Yilei Huang
и другие.
Food Chemistry,
Год журнала:
2024,
Номер
465, С. 142121 - 142121
Опубликована: Ноя. 18, 2024
Язык: Английский