Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1002/food.19760200258 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
The mechanism of 3D-printed high internal phase Pickering emulsion gels improved by soybean protein isolate / bacterial cellulose co-assemblies.
Int J Biol Macromol
January 2025
College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, Jiangsu, PR China. Electronic address:
In this study, soybean protein isolate (SPI) / bacterial cellulose (BC) co-assemblies replicate the fibrous network structure in animal fat to stabilize the 3D-printed high internal phase Pickering emulsion (HIPPE) gels with excellent processing characteristics. The SPI/BC co-assemblies, structured through pH shifting treatment, displayed exceptional emulsification and gelation properties. The relevant results indicate that the SPI/BC co-assemblies possess numerous hydrophobic and thiol groups on their surfaces.
View Article and Find Full Text PDFPreparation, characterization, and application of composite oleogels based on whey protein isolate and sodium alginate.
Int J Biol Macromol
January 2025
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Jiaxing Institute of Future Food, Jiaxing 314050, China. Electronic address:
Oleogels with solid-like properties can serve as substitutes for fats, thereby avoiding the consumption of high levels of saturated fatty acids. In this study, we developed a protein-polysaccharide composite network oleogel using whey protein isolate (WPI) and sodium alginate (SA) through an emulsion-templated method. Analysis with Fourier Transform Infrared (FTIR) spectroscopy confirmed the presence of hydrogen bonds and van der Waals forces between WPI and SA, which bolstered the oleogel's structure.
View Article and Find Full Text PDFEffect of Pre-Emulsified Flaxseed Oil Containing Rutin on the Quality of Surimi Gel: Gelatinization Properties, Storage Stability, and Protein Digestibility.
Foods
January 2025
College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China.
Rinsing during surimi protein processing can result in the loss of essential nutrients, such as fats and minerals. Therefore, supplementing functional fats in a stable form can make up for the fat loss of surimi during the rinsing process. This research aimed to investigate the effects of incorporating pre-emulsified flaxseed oil with different concentrations of rutin (0, 0.
View Article and Find Full Text PDFNo rumen fermentation profiles and associated microbial diversities difference were found between Hu sheep and Karakul sheep fed a cottonseed hull diet.
Microbiome
January 2025
Faculty of Science, Dookie Campus, The University of Melbourne, Melbourne, VIC, 3647, Australia.
Background: This research aimed to investigate differences in rumen fermentation characteristics between Karakul sheep and Hu sheep reared under identical conditions. The test subjects included newborn Hu and Karakul sheep, which were monitored across three stages: stage I (Weaning period: 15 ~ 30 days), stage II (Supplementary feeding period: 31 ~ 90 days), and stage III (Complete feeding period: 91 ~ 150 days). During the supplementary feeding period, cottonseed hulls were the main roughage source.
View Article and Find Full Text PDFPilot-Scale Enzymatic Conversion of Low Stability, High Free Fatty, Squid Oil to an Oxidatively Stable Astaxanthin-Rich Acylglyceride Oil Suitable for Nutritional Applications.
Mar Drugs
January 2025
ARC Industrial Transformation Training Centre for Green Chemistry in Manufacturing, Deakin University, Waurn Ponds, Geelong, VIC 3216, Australia.
Squid viscera, a byproduct of squid processing, contains oil rich in omega-3 fatty acids (up to 10% by mass) and the antioxidant astaxanthin. However, its high free fatty acid (FFA) content compromises stability. To address this, pilot-scale (200 L) enzymatic re-esterification of squid oil using immobilized lipase (Lipozyme RMIM) was demonstrated, resulting in high acylglyceride yields.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!