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Spatiotemporal regulation of alginate sub-structures at multiple scales revealed by monoclonal antibodies.
Cell Surf
June 2025
School of Natural and Environmental Sciences, Newcastle University, Newcastle Upon Tyne NE1 7RU, UK.
Alginates are abundant linear polysaccharides produced by brown algae and some bacteria. They have multiple biological roles and important medical and commercial uses. Alginates are comprised of D-mannuronic acid (M) and L-guluronic acid (G) and the ratios and distribution patterns of M and G profoundly impact their physiological and rheological properties.
View Article and Find Full Text PDFThe development of thickened fermented rice milk formulation for people with dysphagia: A view of multiple in vitro simulation methods.
Food Res Int
February 2025
College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715 China. Electronic address:
Based on the huge blank of thickened fluid staple food for people with dysphagia, multiple in vitro simulations were utilized to develop the thickened fermented rice milk. Here, the effect of amylase content, hydrolysis time and thickener content were considered. The rheological study and Cambridge throat evaluation revealed that hydrolysis could significantly reduce the viscosity and yield stress of fermented rice milk, accompanied by the decreased swallowing residue.
View Article and Find Full Text PDFInsight into the mechanism of gel properties, microstructure and flavor of surimi gels improved by wheat bran with different particle sizes.
Food Res Int
February 2025
Hubei Key Laboratory for Processing and Transformation of Agricultural Products (Wuhan Polytechnic University), Wuhan 430023, Hubei, China; Department of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, Hubei, China. Electronic address:
This study investigated the effect of wheat bran (WB) with different particle sizes (W1, 155.00 ± 2.08 μm; W2, 78.
View Article and Find Full Text PDFDevelopment and characterization of soy protein-based custard-like soft foods for elderly individuals with swallowing difficulties.
Food Res Int
February 2025
School of Science, RMIT University, Melbourne, VIC 3083, Australia; The Centre for Advanced Materials and Industrial Chemistry (CAMIC), Melbourne, VIC 3083, Australia. Electronic address:
There is growing interest in developing protein-rich foods for the elderly using plant proteins. The application of soy protein isolate (SPI) as a model protein to create protein-rich, custard-like soft foods presents a unique opportunity for innovative formulations tailored to those within the aging population suffering from swallowing difficulties. This study investigated the physicochemical and textural properties of custard-type soft food formulations developed using SPI for dysphagic elderly individuals, with the goal of achieving characteristics similar to those of optimal milk protein-based counterparts.
View Article and Find Full Text PDFIsolation and ultrasonication of pearl millet protein: Effect on techno-functional, structural, molecular interaction, and rheological properties.
Food Res Int
February 2025
Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141 004, India. Electronic address:
In the present study, the impact of ultrasonication treatment (US) at varying time duration (10 and 20 min) on pearl millet protein (PMP) was evaluated. The native and ultrasonicated PMP were evaluated for techno-functional properties, zeta potential, particle size, SEM, FTIR, thermal properties and dynamic rheology. The significant (p < 0.
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