Effects of pullulanase enzymatic hydrolysis on the textural of acorn vermicelli and its influencing mechanism on the quality.

The effect of pullulanase enzymatic hydrolysis time on the textural properties of acorn vermicelli was investigated by texture analyzer. And the influencing mechanism was revealed by exploring the physicochemical properties of acorn starch under the optimum enzymatic hydrolysis time by texture analyzer, scanning electron microscopy, X-ray diffraction and brabender viscograph. After acorn starch was hydrolyzed by pullulanase for 14 h, acorn vermicelli had excellent textural properties.

Preparation of Pickering emulsion gels based on κ-carrageenan and covalent crosslinking with EDC: Gelation mechanism and bioaccessibility of curcumin.

Pickering emulsions stabilized by zein/carboxymethyl dextrin nanoparticles were added to the κ-carrageenan-based gel matrix to prepare emulsion gels via EDC - induced covalent crosslinking. Texture, WHC and freeze-thaw stability of the emulsion gels increased after crosslinking. The Confocal laser scanning microscope and SEM suggested that droplet clusters could be observed in gel with higher concentration of emulsion.

Preparation and characterization of zein/carboxymethyl dextrin nanoparticles to encapsulate curcumin: Physicochemical stability, antioxidant activity and controlled release properties.

In this work, zein/carboxymethyl dextrin nanoparticles were successfully fabricated at different zein to carboxymethyl dextrin (CMD) mass ratios. Zein/CMD nanoparticles with the negative charge and the smallest size (212 nm) were formed when the mass ratio of zein to CMD was 2:1, exhibiting improved encapsulation efficiency of curcumin (85.5%).

Preparation, characterization, and encapsulation capability of the hydrogel cross-linked by esterified tapioca starch.

The modified starch-based hydrogels were prepared by crosslinking modified starch with sodium trimetaphosphate. Modified starch was obtained by esterification of tapioca starch with maleic anhydride. The degree of substitution (DS) increased significantly from 0.

Chitosan hydrochloride/carboxymethyl starch complex nanogels stabilized Pickering emulsions for oral delivery of β-carotene: Protection effect and in vitro digestion study.

β-Carotene was encapsulated in the Pickering emulsions stabilized by chitosan hydrochloride - carboxymethyl starch (CHC-CMS) nanogels. During ultraviolet radiation and storage, the retention of β-carotene in Pickering emulsions was higher than that of other formulations, such as Tween 80 stabilized emulsions (TEs) and bulk oil. The Pickering emulsions were found to be stable during thermal treatment.

Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch.

Effects of pectin with different molecular weight (M) on gelatinization behavior, textural properties, retrogradation, and in vitro digestibility of corn starch (CS) were investigated. The pectin addition led to the decrease of peak, setback, and final viscosities of CS, and a further decrease was provided with the pectin of high M, whereas the pasting temperature was increased. The syneresis of starch gel during freeze-thaw process was reduced by the addition of pectin.