Publications by authors named "Fengzhan Cui"

Hydrophobic curcumin and hydrophilic epigallocatechin gallate (EGCG) are reported to exhibit a variety of biological activities and may exhibit synergistic effects when used in combination. A co-encapsulation system was developed to improve their applicability and bioavailability. This delivery system consisted of a water-in-oil-in-water (W/O/W) double emulsion stabilized by whey protein isolate fibrils (WPIFs) and cellulose nanocrystals (CNCs).

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Edible proteins can self-assemble into fibrils, which can improve their performance as emulsifiers. However, they are limited in some food applications. We prepared whey protein isolate fibril-cellulose nanocrystal complexes (WPIF-CNC) by electrostatic complexation.

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There is increasing interest in using plant-derived proteins in foods and beverages for environmental, health, and ethical reasons. However, the inherent physicochemical properties and functional performance of many plant proteins limit their widespread application. Here, we prepared pea protein isolate (PPI) dispersions using a combined pH-shift/heat treatment method, and then, prepared PPI-epigallocatechin-3-gallate (EGCG) complexes under neutral conditions.

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Article Synopsis
  • The study explores the effectiveness of heat-treated lactoferrin and carboxymethyl chitosan (LF-CMCTS) granules in forming high internal phase emulsions (HIPEs).
  • It was found that the optimal emulsifying properties occurred at a 1:1 ratio of LF to CMCTS, with heated granules creating a more stable elastic shell compared to unheated versions, which formed a thicker film.
  • Additionally, both types of HIPEs demonstrated superior protection for curcumin as a delivery system when compared to Tween-80, offering insights for designing LF-based emulsions for functional food ingredients.
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