The stability and in vitro digestion of resveratrol-loaded emulsion stabilized with peanut protein hydrolysate and dextran conjugate.

In this study, resveratrol emulsion was constructed using peanut protein isolate hydrolysate (HPPI) and dextran (Dex) conjugate (HPPI-Dex) as carriers. The interfacial properties of HPPI-Dex and the stability and digestion characteristics of the emulsion were investigated. The results showed that HPPI-Dex had lower interfacial tension, and the encapsulation rate of resveratrol in HPPI-Dex emulsion reached 97.

Physicochemical properties, structural properties and gels 3D printing properties of wheat starch.

The relationships between the physicochemical properties of wheat starch and the characteristics of 3D printing were studied by extracting wheat starch from three kinds of wheat flour with different gluten contents. The results showed that wheat starch extracted from high-gluten wheat flour (MS) and medium-gluten wheat flour (ZS) exhibited more accurate printing and better quality than wheat starch extracted from low-gluten wheat flour (JS). ZS had moderate final viscosity and setback value, indicating good extrusion performance and high elasticity.