Protein-stabilized emulsion gels with improved emulsifying and gelling properties for the delivery of bioactive ingredients: a review
Y Xu, L Sun, Y Zhuang, Y Gu, G Cheng, X Fan, Y Ding… - Foods, 2023 - mdpi.com
In today's food industry, the potential of bioactive compounds in preventing many chronic
diseases has garnered significant attention. Many delivery systems have been developed to …
diseases has garnered significant attention. Many delivery systems have been developed to …
Recent advance in modification strategies and applications of soy protein gel properties
P Liang, S Chen, X Fang, J Wu - Comprehensive Reviews in …, 2024 - Wiley Online Library
Soy protein gel can be developed into a variety of products, ranging from traditional food
(eg, tofu) to newly developed food (eg, soy yogurt and meat analog). So far, efforts are still …
(eg, tofu) to newly developed food (eg, soy yogurt and meat analog). So far, efforts are still …
Soy protein isolate-citrus pectin composite hydrogels induced by TGase and ultrasonic treatment: Potential targeted delivery system for probiotics
SPI/CP conjugates were prepared using ultrasonication of mixed dispersions of soy protein
isolate (SPI) and various types of citrus pectin (CP)(LMP, HMP, and LMAP) for 0, 10, 20, 40 …
isolate (SPI) and various types of citrus pectin (CP)(LMP, HMP, and LMAP) for 0, 10, 20, 40 …
Development and characterization of a casein-hyaluronic acid emulsion gel with high water-holding capacity and excellent rheological properties for 3D printing
N Wang, J Hu, K Zhang, Y Zhang, Y Jiang, X Wang… - Food …, 2023 - Elsevier
This study investigates whether the rheological properties and printability of a casein (CAS)
emulsion gels could be enhanced by adding hyaluronic acid (HA) for extrusion-based food …
emulsion gels could be enhanced by adding hyaluronic acid (HA) for extrusion-based food …
Tuning whey protein isolate/hyaluronic acid emulsion gel structure to enhance quercetin bioaccessibility and in vitro digestive characteristics
N Wang, K Zhang, Y Chen, J Hu, Y Jiang, X Wang… - Food Chemistry, 2023 - Elsevier
Abstract Quercetin (Que), a health-promoting polyphenol, has limited applicability in food
products due to its susceptibility to degradation in the gastrointestinal tract. To overcome this …
products due to its susceptibility to degradation in the gastrointestinal tract. To overcome this …
Effect of ultrasound on heated soybean isolate protein-soybean oligosaccharide glycation conjugate acid-induced emulsion gels and their applications as carriers of …
Z Chu, X Li, R Han, Q Yang, P Fei, H Zhang, Y Wu… - Food …, 2024 - Elsevier
The acid-induced emulsion gels were prepared by heated soybean isolate protein (HSPI)-
soybean oligosaccharide (SOS) glycation conjugates with ultrasonic treatment at 200 W for …
soybean oligosaccharide (SOS) glycation conjugates with ultrasonic treatment at 200 W for …
High-temperature glycosylation of saccharides to modify molecular conformation of egg white protein and its effect on the stability of high internal phase emulsions
F Lu, Y Chi, Y Chi - Food Research International, 2024 - Elsevier
This paper investigates the freeze–thaw stability of oil-in-water emulsions stabilized by high-
temperature wet heating glycosylation products. Glucose (Glu), D-fructose (Fru), xylose (Xyl) …
temperature wet heating glycosylation products. Glucose (Glu), D-fructose (Fru), xylose (Xyl) …
Dynamic microfluidic-assisted transglutaminase modification of soy protein isolate-chitosan: Effects on structural and functional properties of the adduct and its …
M Gu, Y Cui, M Zhang, X Wang, L Sun… - Food Research …, 2023 - Elsevier
In this study, soy protein isolate (SPI)-chitosan (CS) adducts were prepared by using
dynamic microfluidic-assisted transglutaminase (TGase) modification. It was shown that the …
dynamic microfluidic-assisted transglutaminase (TGase) modification. It was shown that the …
Effects of glycation method on the emulsifying performance and interfacial behavior of coconut globulins-fucoidan complexes
Coconut globulins (CG) possesses potential as an emulsifier but has not been utilized well.
In this study, the emulsifying performance of glycated CG-fucoidan (CGF) complexes, and …
In this study, the emulsifying performance of glycated CG-fucoidan (CGF) complexes, and …
Transglutaminase-induced soybean protein isolate cold-set gels treated with combination of ultrasound and high pressure: Physicochemical properties and structural …
Y Mao, C Zhao, Q Qi, F Wang, X Xu, M Zheng… - International Journal of …, 2023 - Elsevier
Soybean protein isolate (SPI) was treated by the combined exposure to ultrasound and high
pressure and then subjected to transglutaminase (TGase)-catalyzed cross-linking to prepare …
pressure and then subjected to transglutaminase (TGase)-catalyzed cross-linking to prepare …