A comprehensive review of conventional and stimuli-responsive delivery systems for bioactive peptides: from food to biomedical applications

Advanced Composites and Hybrid Materials, Год журнала: 2024, Номер 8(1)

Опубликована: Ноя. 30, 2024

Язык: Английский

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Stabilization of calcium-fortified soy protein emulsions by calcium chelating agent sodium tripolyphosphate

Food Science and Biotechnology, Год журнала: 2025, Номер 34(9), С. 1935 - 1948

Опубликована: Янв. 13, 2025

Язык: Английский

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Pickering emulsions stabilized by soybean protein–based nanoparticles: A review of formulation, characterization, and food‐grade applications

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2025, Номер 24(2)

Опубликована: Март 1, 2025

Abstract Pickering emulsions (PEs) have attracted considerable interest as platforms for encapsulating and controlling the release of bioactive compounds. Recent studies emphasize potential soybean protein nanoparticles to improve PE‐based carriers, enhancing stability bioavailability these compounds through unique self‐assembly behaviors. This review analyzes recent advancements in use nanoparticle‐stabilized PEs carriers Various fabrication techniques, including physical, chemical, biological methods, are explored. The effectiveness nanoparticles, both individually combination with polysaccharides or polyphenols, is evaluated, highlighting their roles stabilizing functionality. Findings indicate that effective stabilizers a wide range PE structures, oil‐in‐water, water‐in‐oil, high internal phase PEs, emulgels. Fabrication properties particles, processing parameters, formulations significantly influence interfacial behavior, structure, functionality PEs. Additionally, innovative applications future developments protein–based discussed, emphasizing plant‐based substitutes advanced materials. Despite extensive discussions on various food forms, research into techno‐functional flavor mechanisms remains limited.

Язык: Английский

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The relationship between the secondary structure and the emulsifying ability of protein-based particles and the Pickering emulsions stabilized by the zein–lysine complex

Soft Matter, Год журнала: 2024, Номер unknown

Опубликована: Янв. 1, 2024

For protein-based particles, an increase in the β-sheet content can enhance their emulsification ability.

Язык: Английский

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Low-internal-phase and high-viscoelastic emulsion gel synergistically stabilized by buckwheat protein microgel and carboxylated cellulose nanofibers

International Journal of Biological Macromolecules, Год журнала: 2025, Номер 296, С. 139705 - 139705

Опубликована: Янв. 9, 2025

Язык: Английский

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Pickering emulsion gel based on WPI/SPI composite protein-sodium alginate: Encapsulation of nervonic acid and its application in processed cheese

Food Bioscience, Год журнала: 2025, Номер unknown, С. 106341 - 106341

Опубликована: Март 1, 2025

Язык: Английский

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Preparation and characterization of ovomucin-xanthan gum stabilized pickering emulsions: Microstructure, rheology, and stability

Food Chemistry, Год журнала: 2025, Номер 489, С. 145004 - 145004

Опубликована: Июнь 1, 2025

Язык: Английский

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Sanxan–Protein Complex Particles for Stabilization of Pickering Emulsions: Improving Emulsification Properties

Foods, Год журнала: 2024, Номер 13(23), С. 3854 - 3854

Опубликована: Ноя. 28, 2024

Sanxan (SAN) is a novel microbial polysaccharide that both safe and edible represents promising new source of food resources. It exhibits gelling properties certain emulsifying properties. To date, there have been few studies published on the enhancement protein emulsification by sanxan. In this study, three widely used proteins were used: casein (CS), pea isolate (PPI), soy (SPI). SAN-protein composite particles prepared non-covalent interactions to evaluate availability SAN in Pickering emulsions. The effect ability complexes stabilize emulsion was investigated measuring characterizing physicochemical complexes. Fourier transform infrared (FTIR) fluorescence spectroscopy analyses showed able bind form All formed with SPI, PPI CS had good properties, PPI-SAN being best. Storage results better stability particle-stabilized emulsion. These indicate complexation improves increases findings study provide valuable information for utilization

Язык: Английский

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Investigation of linseed oil-in-water nanoemulsions with an ecological surfactant: Interfacial activity, stability and rheological enhancements

Journal of Molecular Liquids, Год журнала: 2024, Номер 415, С. 126367 - 126367

Опубликована: Окт. 30, 2024

Язык: Английский

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Ultrasonic treatment of emulsion gels with different soy protein-hemp protein composite ratios: Changes in structural and physicochemical properties

International Journal of Biological Macromolecules, Год журнала: 2024, Номер unknown, С. 138252 - 138252

Опубликована: Дек. 1, 2024

Язык: Английский

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