Influence of seaweed dietary fibre as a potential alternative to phosphates on the quality profiles and flavour attributes of frankfurters
D Yuan, X Liang, B Kong, X Xia, C Cao, H Zhang, Q Liu… - Meat Science, 2024 - Elsevier
This study primarily aimed to investigate the influence of seaweed dietary fibre (SDF), as a
potential alternative to phosphates, on the quality profiles and flavour attributes of …
potential alternative to phosphates, on the quality profiles and flavour attributes of …
Sodium caseinate/pectin complex-stabilized emulsion: multi-frequency ultrasound regulation, characterization and its application in quercetin delivery
Y Liu, Q Liang, Y Liu, A Rashid, A Qayum, JA Tuly… - Food …, 2024 - Elsevier
This study used dual-frequency countercurrent probe ultrasound (DFU) to prepare sodium
caseinate (Cas)-Pectin (Pec) complex-stabilized emulsion. Besides analyzing the …
caseinate (Cas)-Pectin (Pec) complex-stabilized emulsion. Besides analyzing the …
Computer simulation reveals interfacial distribution behaviors of gallic acid in zein particle and tween 20 co-stabilized pickering emulsions: Impact on oxidative …
Z Chen, W Wang, J Xiao - Food Hydrocolloids, 2024 - Elsevier
The interfacial-bulk phase distribution behavior of antioxidants is closely related to their anti-
oxidative efficiency. In this study, the dynamic distribution behavior of gallic acid (GA) in a …
oxidative efficiency. In this study, the dynamic distribution behavior of gallic acid (GA) in a …
Comparison of the physical stability, microstructure and protein-lipid co-oxidation of O/W emulsions stabilized by l-arginine/l-lysine-modified soy protein hydrolysate
B Zhu, J Yang, J Dou, Y Ning, B Qi, Y Li - Food Chemistry, 2024 - Elsevier
This work investigated the physical stability, microstructure, and oxidative stability of the
emulsions prepared by soy protein hydrolysate (SPH) after modification with different …
emulsions prepared by soy protein hydrolysate (SPH) after modification with different …
Enhancing the oxidation stability and bioaccessibility of algal oil emulsion by using tocopherol and chlorogenic acid
C Zhang, Y Wang, Z Yu, Y Xu, Y Guo, R Liu, M Chang… - Food Bioscience, 2024 - Elsevier
The effects of tocopherol and chlorogenic acid on the oxidation stability and bioaccessibility
of algal oil emulsion were investigated. The results showed that the compound antioxidant …
of algal oil emulsion were investigated. The results showed that the compound antioxidant …
Effect of Alkyl Peroxyl Radical Oxidation on the Oxidative Stability of Walnut Protein Emulsions and Their Adsorbed Proteins
X Wang, Q Wu, X Mao, J Zhang - Foods, 2024 - mdpi.com
Walnuts are high in protein content and rich in nutrients and are susceptible to oxidation
during production and processing, leading to a decrease in the stability of walnut protein …
during production and processing, leading to a decrease in the stability of walnut protein …