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Polymeric saccharides: Effect on physical characteristics and creaminess perception of non-fat whipped cream analogue.
Carbohydr Polym
March 2025
National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Binzhou Zhongyu Food Company Limited, Binzhou Zhongyu Academy of Agricultural Sciences, National Industry Technical Innovation Center for Wheat Processing, Binzhou 256603, Shandong, China; Bohai Advanced Technology Institute, Binzhou 256606, Shandong, China.
In this study, the improvement effects of different polymeric saccharides, including native starch, maltodextrin and inulin, replacing 10 % sucrose on the physical characteristics and creaminess perception of non-fat whipped cream system were investigated. Systems containing maltodextrin had more uniform particle size and bubble distribution. This resulted in higher whipping performance and lower friction characteristics.
View Article and Find Full Text PDFExamination of the Bioavailability and Bioconversion of Wheat Bran-Bound Ferulic Acid: Insights into Gastrointestinal Processing and Colonic Metabolites.
J Agric Food Chem
January 2025
School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China.
The postingestion journey and bioconversion of wheat bran-bound ferulic acid, a known beneficial phytochemical, remain insufficiently understood. This study aims to systematically investigate its bioaccessibility, bioavailability, excretion, and colonic metabolism, both and . Initial analysis confirmed the abundance and bioactivity of ferulic acid in wheat bran.
View Article and Find Full Text PDFFood Safety Evaluation of Recombinant Humanized Type III Collagen Produced by Komagataella phaffii SMD1168-2COL3.
J Appl Toxicol
January 2025
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
Collagens are biofunctional proteins that have been widely used in many fields, including biomedical, cosmetics, and skin care for their value in maintaining the integrity of cellular membranes. Collagens are also commonly consumed in foods and provide a source of protein and amino acids. As part of the safety assessment for this particular recombinant humanized type III (RHTypeIII) collagen produced by Komagataella phaffii SMD1168-2COL3, a series of toxicological tests were conducted.
View Article and Find Full Text PDFAnthocyanin-rich black wheat as a functional food for managing type 2 diabetes mellitus: a study on high fat diet-streptozotocin-induced diabetic rats.
Food Funct
December 2024
Department of Biochemistry, Panjab University, Chandigarh, India.
: Type 2 Diabetes Mellitus (T2DM) is associated with insulin resistance, hyperglycemia, and hyperlipidemia. Anthocyanins, which are natural antioxidants, have been reported to manage T2DM-related complications. However, the potential of anthocyanin-rich black wheat as a functional food for managing diabetes remains unexplored.
View Article and Find Full Text PDFTexture Evaluation and In Vivo Oral Tactile Perceptions of Cooked Wheat Pasta Sheets Partially Substituted with Pea Protein.
Foods
November 2024
Department of Food Science, University of Otago, Dunedin 9054, New Zealand.
Plant proteins are increasingly incorporated into food products to enhance their nutritional value. However, little is known about how this alters the textural perceptions of such products. This study investigated the substitution of up to 35% wheat flour with pea protein isolate (PPI) into pasta sheets to determine how this influenced texture.
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