Search results: 113,209 results (approx.)

1. Polysaccharides: Structure, functionality, emulsion, colloid, and application.

Author(s) : Zhao Chao; Shao Ping; Xu BaoJun

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Research International 2022 Vol.151 ref.11

2. Energetics and mechanism of β-lactoglobulin binding to dextran sulfate.

Interactions of a major whey protein, β-lactoglobulin (BLG), with an anionic polysaccharide, dextran sulfate (DS), were investigated by nephelometric titration and high-sensitivity differential scanning calorimetry at pH 2.5-7.0 and NaCl concentrations of 0-500 mM. The pH-dependences of the light...

Author(s) : Burova, T. V.; Grinberg, N. V.; Dubovik, A. S.; Plashchina, I. G.; Usov, A. I.; Grinberg, V. Y.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Hydrocolloids 2022 Vol.122 ref.63

3. Adsorption of microgel aggregates formed by assembly of gliadin nanoparticles and a β-lactoglobulin fibril-peptide mixture at the air/water interface: surface morphology and foaming behavior.

Foamability, foam stability, foam rheological properties, and foam plasticity of foaming agents are key parameters in determining the quality of foamed food, but with current foaming agents these parameters are difficult to optimize simultaneously. In this study, gliadin nanoparticles (GNPs) were...

Author(s) : Peng DengFeng; Jin WeiPing; Sagis, L. M. C.; Li Bin

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Hydrocolloids 2022 Vol.122 ref.41

4. Effect of moderate electric field on glucoamylase-catalyzed hydrolysis of corn starch: roles of electrophoretic and polarization effects.

This study aimed to investigate the effect of moderate electric field (MEF, 0-10 V/cm, 50 Hz) on the glucoamylase-catalyzed hydrolysis of corn starch. The underlying mechanism was explored by monitoring changes in the hydrolysis rate, glucoamylase activity, substrate structure, temperature...

Author(s) : Li DanDan; Wu ZhengZong; Wang Pei; Xu EnBo; Cui Bo; Han YongBin; Tao Yang

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Hydrocolloids 2022 Vol.122 ref.42

5. Structural studies and molecular dynamic simulations of polyphenol oxidase treated by high pressure processing.

High pressure processing (HPP) exhibited different effect on polyphenol oxidase (PPO), but the conformational changes was not clear yet. In this study, molecular dynamics simulation combined with spectroscopic experiments were used to explore PPO conformational changes under high pressure at the...

Author(s) : Zhou HengLe; Wang FuHai; Niu HuiHui; Yuan Lei; Tian Jun; Cai ShengBao; Bi XiuFang; Zhou LinYan

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.38

6. Improved effect of flaxseed gum on the weakened gelling properties of myofibrillar protein induced by catechin.

The effect of flaxseed gum (FG) on the weakened gelling properties of myofibrillar proteins (MP) induced by catechin was investigated. Different levels of FG and catechin were incorporated into MP and the chemical changes of MP were studied; MP emulsions and gels with different levels of FG and...

Author(s) : Jia Na; Lin ShiWen; Zhang FengXue; Zheng DuoDuo; Liu DengYong

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.31

7. Interactions of 3-deoxyanthocyanins with gum arabic and sodium alginate contributing to improved pigment aqueous stability.

3-Deoxyanthocyanins (3DXA) are of interest as food colorants but readily precipitated in aqueous solutions, limiting their potential applications. This work investigated ability of gum arabic vs alginate to stabilize 3DXA in aqueous systems and mechanisms involved. Apigeninidin and luteolinidin,...

Author(s) : Herrman, D. A.; Brantsen, J. F.; Awika, J. M.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.32

8. Ovalbumin/carboxymethylcellulose colloids: particle compactness and interfacial stability.

A protein/polysaccharide colloidal particle was prepared via combined complex coacervation and heat-induction. When the ratio of ovalbumin (OVA) to carboxymethylcellulose (CMC) was at 1:2, loose flexible particles (low Df) with low surface hydrophobicity were obtained. Conversely, dense and compact ...

Author(s) : Niu FuGe; Du YiXuan; Zhang QiuPing; Zhang Bin; Hu DeMei; Ma Shuang; Gu FeiNa; Pan WeiChun

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.39

9. Preparing potato starch nanocrystals assisted by dielectric barrier discharge plasma and its multiscale structure, physicochemical and rheological properties.

Non-thermal plasma has increasingly been used for surface modification of various materials as a novel green technology. In this study, we prepared potato starch nanocrystals (SNCs) assisted by dielectric barrier discharge plasma technology and investigated its multiscale structure, physicochemical ...

Author(s) : Shen HuiShan; Ge XiangZhen; Zhang Bo; Su ChunYan; Zhang Qian; Jiang Hao; Zhang GuoQuan; Yuan Li; Yu XiuZhu; Li WenHao

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.29

10. A review on the fate of phenolic compounds during malting and brewing: technological strategies and beer styles.

This review provides an overview on the influence of malting and brewing on the overall phenolic content of barley malt and beer. Beer phenolics are mainly originated from barley malt and can be found in free and bound forms, in concentrations up to 50% lower comparing to sweet wort. The use of...

Author(s) : Carvalho, D. O.; Guido, L. F.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.91

11. The impact of pH on mechanical properties, storage stability and digestion of alginate-based and soy protein isolate-stabilized emulsion gel beads with encapsulated lycopene.

In alginate-based emulsion gels containing protein-coated droplets, pH can influence the gelation mechanism of alginate gels, and the interactions between alginate molecules and protein-coated droplets, and thus properties of emulsion gels. This study investigated the impact of pH 3-7 on the...

Author(s) : Lin DuanQuan; Kelly, A. L.; Miao Song

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.40

12. Development of a fully water-dilutable mint concentrate based on a food-approved microemulsion.

Mentha spicata L. disappears in winter. The lack of fresh mint during the cold season can be a limiting factor for the preparation of mint tea. A fresh taste source that can be kept during winter is mint essential oil. As the oil is not soluble in water, a food-approved, water-soluble essential oil ...

Author(s) : Benkert, C.; Freyburger, A.; Huber, V.; Touraud, D.; Kunz, W.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.41

13. Enzymatic synthesis, characterization and properties of the protein-polysaccharide conjugate: a review.

Poor solubility of proteins negatively affects their functional properties and greatly limits their application. Enzymatic cross-linking with polysaccharides can improve solubility and functional properties of proteins. The enzymes used include transglutaminase, laccase and peroxidase. Therefore,...

Author(s) : Wu TongFeng; Liu ChengMei; Hu XiuTing

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.73

14. NMR structural elucidation of dehydrodimers resulting from oxidation of 5-O-caffeoylquinic acid in an apple juice model solution.

During apple juice and cider-making processes, phenolic compounds undergo enzymatic oxidation. 5-O-caffeoylquinic acid (CQA) is one of the major hydroxycinnamic acid derivatives and it is the preferential substrate for polyphenol oxidase (PPO) in apple juices. Consequently, CQA dehydrodimers (MW...

Author(s) : Castillo-Fraire, C. M.; Pottier, S.; Bondon, A.; Salas, E.; Bernillon, S.; Guyot, S.; Poupard, P.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.16

15. The interaction between bovine serum albumin and [6]-,[8]- and [10]-gingerol: an effective strategy to improve the solubility and stability of gingerol.

In this study, the binding mechanism between bovine serum albumin (BSA) and three gingerols ([6]-, [8]- and [10]-gingerol) was evaluated to explore an effective strategy for improving solubility and stability of gingerols. The fluorescence analysis suggested gingerols could bind with BSA to form a...

Author(s) : Zhong Li; Wang Rui; Wen QinHui; Li Jian; Lin JiaWei; Zeng XinAn

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.40

16. Effect of processing on the solubility and molecular size of oat β-glucan and consequences for starch digestibility of oat-fortified noodles.

White wheat salted noodles containing oats have a slower digestion rate those without oats, with potential health benefits. Oat β-glucan may play an important role in this. Effects of sheeting and shearing during noodle-making and subsequent cooking on β-glucan concentration, solubility, molecular...

Author(s) : Nguyen, T. T. L.; Flanagan, B. M.; Tao KeYu; Ni DongDong; Gidley, M. J.; Fox, G. P.; Gilbert, R. G.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.43

17. Improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol-egg white under thermal treatment.

In this study, the improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol (TP)-egg white protein (TEP) under heat induction (HTEP), was studied. Results indicated that the particle size and turbidity of TEP increased with TP concentration, and the absolute...

Author(s) : Xue Hui; Zhang GuoWen; Han TianFeng; Li RuiLing; Liu HuiLan; Gao BingHong; Tu YongGang; Zhao Yan

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.40

18. Development of composite nanoparticles from gum Arabic and carboxymethylcellulose-modified Stauntonia brachyanthera seed albumin for lutein delivery.

Lutein is a carotenoid with several beneficial functions, but its poor water solubility, chemical instability, and low bioavailability limits its application. To overcome these shortcomings, self-assembly composite nanoparticles from Stauntonia brachyanthera seed albumin (SBSA), gum Arabic (GA),...

Author(s) : Yu NingXiang; Wang JinShuang; Jiang ChengJia; Nie XiaoHua; Hu ZhenYing; Ye Qin; Meng XiangHe; Xiong Hua

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.40

19. W/O high internal phase emulsion featuring by interfacial crystallization of diacylglycerol and different internal compositions.

High internal phase emulsions (HIPEs) show promising application in food and cosmetic industries. In this work, diacylglycerol (DAG) was applied to fabricate water-in-oil (W/O) HIPEs. DAG-based emulsion can hold 60% water and the emulsion rigidity increased with water content, indicating the water...

Author(s) : Liu YingWei; Lee WanJun; Tan ChinPing; Lai OiMing; Wang Yong; Qiu ChaoYing

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.40

20. Simulated in vitro digestion of α-lactalbumin modified by phosphorylation: detection of digestive products and allergenicity.

The effects of phosphorylation on the allergenicity of bovine α-lactalbumin (BLA) and digestive products were studied in vitro digestion. Two components with different molecular weight and conformation were obtained from natural and phosphorylated BLA. In vivo and in vitro assessment of...

Author(s) : Chen WenMei; Shao YanHong; Wang Zhi; Liu Jun; Tu ZongCai

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.35

21. High-pressure and thermal processing of cloudy hawthorn berry (Crataegus pinnatifida) juice: impact on microbial shelf-life, enzyme activity and quality-related attributes.

The study aimed to evaluate the effect of high-pressure (HPP, 300/600 MPa for 2 and 6 min) and thermal processing (TP, 65°C/30 min) on microbial shelf-life, enzyme-activity and quality-attributes of cloudy hawthorn berry juice (CHBJ) after processing and during storage (4°C). The CHBJ shelf-life...

Author(s) : Lou XinMan; Jin Yu; Tian HuaiXiang; Yu HaiYan; Chen Chen; Hanna, M.; Lin YaWen; Yuan Long; Wang Jun; Xu HuaiDe

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.44

22. Digestion of curcumin-fortified yogurt in short/long gastric residence times using a near-real dynamic in vitro human stomach.

A dynamic in vitro human stomach (DIVHS), simulating the anatomical structures, peristalsis, and biochemical environments of a real stomach as practically as possible, was applied to mimic the gastric pH and emptying during yogurt digestion in short/long gastric residence times. The influences of...

Author(s) : Ye QianYu; Ge FangZi; Wang Yong; Wu Peng; Chen XiaoDong; Selomulya, C.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.35

23. Development and characterization of medium and high internal phase novel multiple Pickering emulsions stabilized by hordein nanoparticles.

Medium and high internal phase W1/O/W2 multiple Pickering emulsions (MPEs) were fabricated by physically-modified hordein nanoparticles. A triphasic system was developed at dispersed phase volume fraction (Φ) of 0.5 with an overrun value of ~40%. No overrun was detected in high internal phase MPEs...

Author(s) : Boostani, S.; Riazi, M.; Marefati, A.; Rayner, M.; Hosseini, S. M. H.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.40

24. Physicochemical, digestive and rheological properties of protein from tuna by subcritical dimethyl ether: focus on process-related indexes.

The process-related physicochemical, digestive and rheological properties of protein prepared by subcritical dimethyl ether extraction (SDEE) were comprehensively investigated and compared with those obtained by pH-shift, to study the industrial potential of SDEE. Two different materials from tuna...

Author(s) : Fang YiZhou; Huang QianFei; Lin YunZhuoYa; Ge Hang; Huang GuangRong; Jiang Han

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.35

25. Enhanced stability of stilbene-glycoside-loaded nanoparticles coated with carboxymethyl chitosan and chitosan hydrochloride.

Stilbene-glycoside (THSG) is a promising dietary supplement with remarkable biological properties, however, its poor stability and low oral bioavailability hinder its application as an ingredient in functional foods. Herein, stilbene-glycoside-loaded nanoparticles (THSG-NPs) coated with...

Author(s) : Liu ShiQi; Yang QianYu; Zhang Jing; Yang MengNan; Wang YanHui; Sun Ting; Ma Chao; Abd El-Aty, A. M.

Publisher : Elsevier Ltd, Oxford, UK

Journal article : Food Chemistry 2022 Vol.372 ref.37