A comprehensive review: Impact of oleogel application on food texture and sensory properties.

Oleogels, characterized by their semisolid matrix formed from liquid oil structured by gelators, are emerging as a pivotal innovation in food formulation, primarily due to their capacity to enhance the nutritional profile of products by incorporating healthier fats. This review explored the integration of oleogels into diverse food matrices, examining their impact on texture, mouthfeel, and overall sensory characteristics. Through an extensive analysis of current research, this paper illustrates the versatility of oleogels created with a variety of structuring agents across different food applications.

Novel Peptide Derived from Stimulates Osteoblastic Differentiation and Mineralization through Wnt/β-Catenin and BMP Signaling Pathways.

Marine biodiversity offers a wide array of active ingredient resources. peptides (GMPs) showed excellent osteoprotective effects in ovariectomized mice. However, the potential osteogenesis mechanisms of key osteogenic peptides in GMP were seldom reported.

Evaluating the role of glycyrrhizic acid on the dynamic stabilization mechanism of the emulsion prepared by α-Lactalbumin: Experimental and silico approaches.

The role of glycyrrhizic acid (GA) on the dynamic stabilization mechanism of the α-Lactalbumin (α-La) emulsion was evaluated in this study. Smaller particle size and higher zeta potential value were observed in the α-La/GA emulsion as compared to the α-La emulsion. Ultra-high-resolution microscopy revealed that the interfacial film formed around oil droplets by α-La/GA complex was thicker compared to that of either α-La or GA.

Insight into comparison of binding interactions and biological activities of whey protein isolate exposed prior to two structurally different sterols.

Although sterols have multiple physiological functions, low solubility and weak emulsifying properties of sterols affect their application in the food industry. However, binding interaction between protein and sterol potentially enhances its biological activities and emulsifying properties. In this work, effects of two structurally different sterols, namely ergosterol (ES) and γ-oryzanol (γS) on binding interactions, emulsifying properties, and biological activities of whey protein isolate (WPI)-sterol complexes were investigated and compared.

Advancement on Milk Fat Globule Membrane: Separation, Identification, and Functional Properties.

Dairy products have become more common in people's daily diets in recent years, and numerous useful components derived from milk are widely employed in the food industry. Milk fat globule membrane (MFGM) is a kind of film that encases milk fat globules, and has been shown to have a high nutritional value. In this work, the protein, lipid, carbohydrate, and other components of MFGM are discussed, and also common separation, preparation, and analysis technologies, physicochemical properties, and functional features of MFGM are reviewed, to provide some guidance for the development and utilization of MFGM.

Real-Time Analysis of the Stability of Oil-In-Water Pickering Emulsion by Electrochemical Impedance Spectroscopy.

In this paper, electrical impedance spectroscopy (EIS) was applied to investigate the stability of oil-in-water (O/W) Pickering emulsions prepared with negatively charged silica nanoparticles in combination with a trace amount of redox switchable fluorescent molecules, ferrocene azine (FcA). Electrical impedance values of emulsions obtained at different emulsification speeds were estimated according to the frequency response data with frequencies ranging from 1 MHz to 1 Hz. The equivalent circuit model of toluene-in-water emulsion was established by the resistor (R) and capacitor (C) in parallel connection.

Redox-Responsive Pickering Emulsions Based on Silica Nanoparticles and Electrochemical Active Fluorescent Molecules.

In this paper, we report a novel redox-responsive water-in-oil Pickering emulsion stabilized by negatively charged silica nanoparticles in combination with a trace amount of redox switchable fluorescent molecule ferrocene azine (FcA), in which ferrocene serves as a redox-sensitive group and anthryl unit serves as a fluorescence emission center. By alternately adding oxidants and reducing agents at a moderate condition, the amphiphilicity of silica nanoparticles changes because of the adsorption of FcA and the desorption of FcA on the silica surface. On the one hand, the stability of emulsions can be transformed between stable and unstable at ambient temperature via redox trigger and the regulation process can be cycled at least three times.

Characterization and comparison of the structure and antioxidant activity of glycosylated whey peptides from two pathways.

Glycosylated whey peptides (WPP-Gal A and WPP-Gal B) were formed from two pathways. WPP-Gal A showed higher browning intensity and fluorescence intensity than WPP-Gal B. Loss of amino groups and reducing sugar was heavier for WPP-Gal A than WPP-Gal B.

Effects of ultrasound treatment on physico-chemical, functional properties and antioxidant activity of whey protein isolate in the presence of calcium lactate.

Background: The aim of this study was to investigate the effects of ultrasound applied at various powers (0, 200, 400, 600 or 800 W) and for different times (20 or 40 min) on the physico-chemical, functional properties and antioxidant activities of whey protein isolate (WPI) dispersions in the presence of 1.20 mmol L calcium lactate.

Results: Surface hydrophobicity and free sulfhydryl group of the WPI dispersions containing 1.