Potential food and nutraceutical applications of alginate: A review
Alginate is an acidic polysaccharide mainly extracted from kelp or sargassum, which
comprises 40% of the dry weight of algae. It is a linear polymer consisting of β-D …
comprises 40% of the dry weight of algae. It is a linear polymer consisting of β-D …
Advances in preparation and application of food-grade emulsion gels
L Zhi, Z Liu, C Wu, X Ma, H Hu, H Liu, B Adhikari… - Food Chemistry, 2023 - Elsevier
Emulsion gel is a semi-solid or solid material with a three-dimensional net structure
produced from emulsion through physical, enzymatic, chemical methods or their …
produced from emulsion through physical, enzymatic, chemical methods or their …
Preparation of high internal phase Pickering emulsion gels stabilized by glycyrrhizic acid-zein composite nanoparticles: Gelation mechanism and 3D printing …
High internal phase Pickering emulsion (HIPPEs) for three-dimensional (3D) printing have
attracted increasing attention for application to foods. In this study, glycyrrhizic acid-zein …
attracted increasing attention for application to foods. In this study, glycyrrhizic acid-zein …
Co-delivery of hydrophobic astaxanthin and hydrophilic phycocyanin by a pH-sensitive water-in-oil-in-water double emulsion-filled gellan gum hydrogel
Astaxanthin and phycocyanin were recommended for their bioactivities. However, limited
stability and low bioavailability were not conducive to their applications in the food industry …
stability and low bioavailability were not conducive to their applications in the food industry …
Pickering emulsion gel stabilized by pea protein nanoparticle induced by heat-assisted pH-shifting for curcumin delivery
X Qiao, F Liu, Z Kong, Z Yang, L Dai, Y Wang… - Journal of Food …, 2023 - Elsevier
Pickering emulsion gels stabilized by food-grade particles have drawn growing attention in
diverse fields. Herein, heat-assisted pH-shifting (HP) was introduced to prepare pea protein …
diverse fields. Herein, heat-assisted pH-shifting (HP) was introduced to prepare pea protein …
High internal phase Pickering emulsion stabilized by zein-tannic acid-sodium alginate complexes: β-Carotene loading and 3D printing
X Liu, F Xie, J Zhou, J He, Z Din, S Cheng, J Cai - Food Hydrocolloids, 2023 - Elsevier
Food-grade compound-stabilized high-internal-phase Pickering emulsions (HIPEs) have
received widespread attention in food industry and functional foods. However, challenges …
received widespread attention in food industry and functional foods. However, challenges …
Study on simultaneous binding of resveratrol and curcumin to β-lactoglobulin: Multi-spectroscopic, molecular docking and molecular dynamics simulation approaches
X Zhang, Y Lu, R Zhao, C Wang, C Wang, T Zhang - Food Hydrocolloids, 2022 - Elsevier
Worldwide popularization of natural polyphenol urges preparation of multi-ligand protecting
and transporting system. Simultaneous binding of resveratrol (RES) and curcumin (CUR) …
and transporting system. Simultaneous binding of resveratrol (RES) and curcumin (CUR) …
Stability mechanism of Pickering emulsions co-stabilized by protein nanoparticles and small molecular emulsifiers by two-step emulsification with different adding …
S Cui, Z Yang, DJ McClements, X Xu, X Qiao, L Zhou… - Food …, 2023 - Elsevier
Pickering emulsions are increasingly being explored for their potential applications within
the food industry. However, the stability of these emulsions is often limited when stabilized …
the food industry. However, the stability of these emulsions is often limited when stabilized …
Pickering emulsions stabilized by zein particles and their complexes and possibilities of use in the food industry: A review
EMC Souza, MRA Ferreira, LAL Soares - Food Hydrocolloids, 2022 - Elsevier
Pickering emulsions, emulsified systems stabilized by particles, have been comprehensively
reported in the literature, mainly due to the advantages they have to conventional ones, such …
reported in the literature, mainly due to the advantages they have to conventional ones, such …
Formation, physicochemical properties, and comparison of heat-and enzyme-induced whey protein-gelatin composite hydrogels
J Yan, S Li, G Chen, C Ma, DJ McClements, X Liu… - Food …, 2023 - Elsevier
Hydrogels are widely used in the food industry due to their desirable physicochemical and
functional attributes. The combination of two or more biopolymers can be used to formulate …
functional attributes. The combination of two or more biopolymers can be used to formulate …