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Yan W, Hua X, Zhang M, Qu Y, Yin L, Li Y, Jia X. Fabrication, digestion behavior and β-carotene bioaccessibility of emulsion-filled double-network gel: Effect of corn fiber gum/soy protein isolate ratio and surfactant types. Int J Biol Macromol 2024; 279:135296. [PMID: 39236966 DOI: 10.1016/j.ijbiomac.2024.135296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 08/18/2024] [Accepted: 09/01/2024] [Indexed: 09/07/2024]
Abstract
Emulsion fortified with β-carotene was added to corn fiber gum (CFG)/soy protein isolate (SPI) double network gel matrix to obtain emulsion-filled gels (EFG) via dual induction of laccase and glucono-δ-lactone. Protein digestion was accompanied by the release of β-carotene from gel matrix during in vitro digestion. The surfactant types and corn fiber gum/soy protein isolate ratio affected the β-carotene bioaccessibility via changing oil-water interfacial composition and emulsion particle size during in vitro digestion. As compared with Tween-20 EFGs, emulsion droplets released from SPI EFGs was more susceptible to flocculation, followed with coalescence due to proteolysis of interfacial SPI during gastric digestion. The resulting oil droplets with large particle size exhibited lower lipase adsorption, thus reducing the free fatty acid content and β-carotene bioaccessibility. The confocal laser scanning microscope (CLSM) observation confirmed that protein hydrolysate from gel matrix were adsorbed onto the oil-water interface competing with Tween-20 during intestinal digestion. For EFGs with higher CFG content, steric hindrance of CFG molecules and less emulsion release could inhibit droplet flocculation, thus enhancing β-carotene bioaccessibility.
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Affiliation(s)
- Wenjia Yan
- Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xiaohan Hua
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Minghao Zhang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuanyuan Qu
- Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Lijun Yin
- Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuanyuan Li
- Department of Food Science, Cornell University, Stocking Hall, Ithaca, NY 14853, USA.
| | - Xin Jia
- Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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2
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Hosseini AR, Zahabi N. Fabrication and rheological properties of a novel interpenetrating network hydrogel based on sage seed hydrocolloid and globulin from the hydrocolloid extraction by-product. Int J Biol Macromol 2023; 253:127452. [PMID: 37844817 DOI: 10.1016/j.ijbiomac.2023.127452] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 10/03/2023] [Accepted: 10/13/2023] [Indexed: 10/18/2023]
Abstract
In this study, interpenetrating polymer network hydrogels were developed based on sage seed gum (SSG) and globulin protein (Glo) extracted from the mucilage-free seeds. By combining Glo hydrogel with the SSG network the inherent weak gelation of the single SSG system was compensated. As the fraction of Glo increased, various properties of the interpenetrating polymer network (IPN) hydrogels improved substantially. Electrophoretic analysis under reducing conditions showed that Glo dissociated into subunits of approximately 30 kDa and 20 kDa, suggesting it comprises 11S globulin. FTIR spectrum revealed new peaks at 1645 cm-1 and 1537 cm-1 in the amide I and II regions, respectively, for the IPN hydrogels, indicating interactions between two hydrogel networks. Based on the weight loss measurements, the IPN hydrogels exhibited lower mass loss, particularly at higher Glo fractions up to 6 %. The IPN hydrogels also displayed enhanced elasticity, pseudoelasticity, thixotropy, and creep resistance compared to SSG hydrogel, indicating suitability for food, pharmaceutical, and biomedical applications. More broadly, this research provides a sustainable strategy toward innovative material development while advancing bio-based hydrogels.
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Affiliation(s)
- Ahmad Reza Hosseini
- Department of Food Science and Technology, Ferdowsi University of Mashhad, PO Box: 91785-1163, Mashhad, Iran; Development and Innovation Center of IMFR Co., PO Box: 25784-9172, Tehran, Iran.
| | - Nafiseh Zahabi
- Department of Food Science and Technology, Shiraz University, PO Box: 71946-8433, Shiraz, Iran
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3
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Li M, Hou X, Lin L, Jiang F, Qiao D, Xie F. Legume protein/polysaccharide food hydrogels: Preparation methods, improvement strategies and applications. Int J Biol Macromol 2023:125217. [PMID: 37285881 DOI: 10.1016/j.ijbiomac.2023.125217] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2023] [Revised: 05/26/2023] [Accepted: 06/02/2023] [Indexed: 06/09/2023]
Abstract
For the development of innovative foods and nutritional fortification, research into food gel is essential. As two types of rich natural gel material, both legume proteins and polysaccharides have high nutritional value and excellent application potential, attracting wide attention worldwide. Research has focused on combining legume proteins with polysaccharides to form hybrid hydrogels as their combinations show improved texture and water retention compared to single legume protein or single polysaccharide gels, and these properties can be tailored for specific applications. This article reviews hydrogels of common legume proteins and discusses heat induction, pH induction, salt ion induction, and enzyme-induced assembly of legume protein/polysaccharide mixtures. The applications of these hydrogels in fat replacement, satiety enhancement, and delivery of bioactive ingredients are discussed. Challenges for future work are also highlighted.
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Affiliation(s)
- Mengying Li
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Xinran Hou
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Lisong Lin
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Fatang Jiang
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China
| | - Dongling Qiao
- Glyn O. Phillips Hydrocolloid Research Centre at HBUT, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing 400715, China.
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle upon Tyne NE1 7RU, United Kingdom.
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4
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Basyigit B. Designing Nanoliposome-in-Natural Hydrogel Hybrid System for Controllable Release of Essential Oil in Gastrointestinal Tract: A Novel Vehicle. Foods 2023; 12:foods12112242. [PMID: 37297484 DOI: 10.3390/foods12112242] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2023] [Revised: 05/28/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023] Open
Abstract
In this study, thyme essential oil (essential oil to total lipid: 14.23, 20, 25, and 33.33%)-burdened nanoliposomes with/without maltodextrin solution were infused with natural hydrogels fabricated using equal volumes (1:1, v/v) of pea protein (30%) and gum Arabic (1.5%) solutions. The production process of the solutions infused with gels was verified using FTIR spectroscopy. In comparison to the nanoliposome solution (NL1) containing soybean lecithin and essential oil, the addition of maltodextrin (molar ratio of lecithin to maltodextrin: 0.80, 0.40, and 0.20 for NL2, NL3, and NL4, respectively) to these solutions led to a remarkable shift in particle size (487.10-664.40 nm), negative zeta potential (23.50-38.30 mV), and encapsulation efficiency (56.25-67.62%) values. Distortions in the three-dimensional structure of the hydrogel (H2) constructed in the presence of free (uncoated) essential oil were obvious in the photographs when compared to the control (H1) consisting of a pea protein-gum Arabic matrix. Additionally, the incorporation of NL1 caused visible deformations in the gel (HNL1). Porous surfaces were dominant in H1 and the hydrogels (HNL2, HNL3, and HNL4) containing NL2, NL3, and NL4 in the SEM images. The most convenient values for functional behaviors were found in H1 and HNL4, followed by HNL3, HNL2, HNL1, and H2. This hierarchical order was also valid for mechanical properties. The prominent hydrogels in terms of essential oil delivery throughout the simulated gastrointestinal tract were HNL2, HNL3, and HNL4. To sum up, findings showed the necessity of mediators such as maltodextrin in the establishment of such systems.
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Affiliation(s)
- Bulent Basyigit
- Food Engineering Department, Engineering Faculty, Harran University, 63000 Sanliurfa, Turkey
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5
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Başyiğit B, Altun G, Yücetepe M, Karaaslan A, Karaaslan M. Locust bean gum provides excellent mechanical and release attributes to soy protein-based natural hydrogels. Int J Biol Macromol 2023; 231:123352. [PMID: 36681221 DOI: 10.1016/j.ijbiomac.2023.123352] [Citation(s) in RCA: 13] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2022] [Revised: 01/13/2023] [Accepted: 01/16/2023] [Indexed: 01/19/2023]
Abstract
The current study concentrated on designing soy protein (SP)-based natural hydrogels in the presence of locust bean gum (LBG). For this, the gums were recovered from the kernel of the relevant plant and incorporated into SP gel models. Three more hydrogels were fabricated using commercial carbohydrates (gum Arabic (GA), maltodextrin (MD), and pectin (PC)) to decipher exactly the ability of LBG in these models. The chemical and morphological structures of the samples were elaborated by FTIR and SEM analyses. The coexistence of protein and carbohydrates led to an enhancement in functional (water holding capacity (WHC), swelling ratio, protein leachability, volumetric gel index (VGI)) and mechanical (textural and rheological behavior) features of natural gels compared to SP alone (control) but the quality of hydrogels was impressed by the carbohydrate type. Hydrogels designed with LBG came to the fore in terms of these attributes. Additionally, these gel models created awareness for phenolic delivery.
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Affiliation(s)
- Bülent Başyiğit
- Harran University, Engineering Faculty, Food Engineering Department, 63000 Şanlıurfa, Turkey
| | - Gülbahar Altun
- Harran University, Engineering Faculty, Food Engineering Department, 63000 Şanlıurfa, Turkey
| | - Melike Yücetepe
- Harran University, Engineering Faculty, Food Engineering Department, 63000 Şanlıurfa, Turkey
| | - Asliye Karaaslan
- Harran University, Vocational School, Food Processing Programme, 63200 Şanlıurfa, Turkey
| | - Mehmet Karaaslan
- Harran University, Engineering Faculty, Food Engineering Department, 63000 Şanlıurfa, Turkey.
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6
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Liu J, Chai J, Yuan Y, Wu X, Gong L, Yu P, Liu P, Zhang T, Shang X. Designation and characterization of cold-set egg white protein/dextran sulfate hydrogel for curcumin entrapment. Food Chem 2023; 419:136038. [PMID: 37004368 DOI: 10.1016/j.foodchem.2023.136038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 03/14/2023] [Accepted: 03/23/2023] [Indexed: 03/30/2023]
Abstract
This study aimed to design a cold-set hydrogel of egg white protein (EWP) with good mechanical properties for encapsulating curcumin. Dextran sulfate (DS) and transglutaminase (TGase) were used to control the aggregation and gelation behavior of EWP at preheating step and gelation step, respectively. The optimum soluble protein aggregate size was obtained in the EWP/DS mixture at a mass ratio of 10 under 85 °C preheated (HED10). The presence of TGase further enhanced the cross-linking degree between protein aggregates during the gelation step. The highest gel hardness was found in HED10 hydrogel with TGase, which is almost 10 times the pure EWP gel. Besides, the HED hydrogels effectively slowed down the release rate of curcumin in gastrointestinal digestion. This work provides a theoretical basis for the development of cold-set EWP hydrogel with good mechanical strength by sulfated polysaccharide addition and TGase cross-linking as encapsulation delivery systems.
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7
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Facile construction of fruit protein based natural hydrogel via intra/inter molecular cross-linking. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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8
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Niknam R, Soudi MR, Mousavi M. Biodegradable composite films based on
Trigonella foenum‐graceum
galactomannan—xanthan gum: Effect of grape seed oil on various aspects of emulsified films. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12644] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Rasoul Niknam
- Bioprocessing and Biodetection Lab (BBL), Department of Food Science and Technology, College of Agriculture and Natural Resources University of Tehran Karaj Iran
| | - Mohammad Reza Soudi
- Department of Microbiology, Faculty of Biological Sciences Alzahra University Tehran Iran
| | - Mohammad Mousavi
- Bioprocessing and Biodetection Lab (BBL), Department of Food Science and Technology, College of Agriculture and Natural Resources University of Tehran Karaj Iran
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9
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Fan Z, Cheng P, Zhang P, Zhang G, Han J. Rheological insight of polysaccharide/protein based hydrogels in recent food and biomedical fields: A review. Int J Biol Macromol 2022; 222:1642-1664. [DOI: 10.1016/j.ijbiomac.2022.10.082] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2022] [Revised: 09/21/2022] [Accepted: 10/10/2022] [Indexed: 11/05/2022]
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10
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Yan W, Zhang M, Zhang M, Yadav MP, Jia X, Yin L. Effect of wheat bran arabinoxylan on the gelatinization and long-term retrogradation behavior of wheat starch. Carbohydr Polym 2022; 291:119581. [DOI: 10.1016/j.carbpol.2022.119581] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 05/02/2022] [Accepted: 05/04/2022] [Indexed: 11/29/2022]
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11
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Zhu Q, Han K, Wang S, Muhindo EM, Wei W, Li J, Wu T, Fersht V, Zhang M. Design and structural characterization of edible double network gels based on wheat bran arabinoxylan and pea protein isolate. Int J Biol Macromol 2022; 213:824-833. [PMID: 35690159 DOI: 10.1016/j.ijbiomac.2022.06.027] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 05/14/2022] [Accepted: 06/06/2022] [Indexed: 11/05/2022]
Abstract
Double network (DN) gels based on wheat bran arabinoxylan (WBAX) and pea protein isolate (PPI) were fabricated by a two-step sequential gelation method with laccase catalyzed cross-linking followed by heating. The rheological properties, water holding capacity, microstructure and molecular structure of WBAX/PPI DN gels were investigated. Increasing the concentrations of WBAX and PPI contributed to an enhanced viscoelastic modulus of DN gel, which exhibited an interconnected, bicontinuous and compact structure with smaller pore sizes, as a result of higher cross-linking intensity of WBAX molecules. Low field nuclear magnetic resonance (LF-NMR) results showed that increasing the contents of PPI and WBAX could further restrict the water mobility within DN gel, which was beneficial for enhancing the water holding capacity of gel samples. The molecular structure analysis showed that the crosslinking of WBAX-WBAX, PPI-PPI and WBAX-PPI participated in the formation of WBAX-PPI DN gels.
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Affiliation(s)
- Qiaomei Zhu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, PR China
| | - Kexin Han
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Songjun Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Esther Mwizerwa Muhindo
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Wei Wei
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Jinlong Li
- Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, PR China
| | - Tao Wu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China
| | - Viktor Fersht
- China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin 200284, PR China; Center for Applied Medicine and Food Safety "Biomed", Lomonosov Moscow State University, Moscow, Russia
| | - Min Zhang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin 200284, PR China.
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12
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Effect of calcium ions concentration on the properties and microstructures of doubly induced sorghum arabinoxylan/soy protein isolate mixed gels. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107997] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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13
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Bashash M, Varidi M, Varshosaz J. Composite Hydrogel-Embedded Sucrose Stearate Niosomes: Unique Curcumin Delivery System. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02857-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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14
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Lv D, Zhang P, Chen F, Yin L. Effects of emulsion concentration on the physicochemical properties of wheat bran arabinoxylan-soy protein isolate emulsion-filled gels used as β-carotene carriers. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112498] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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15
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Bashash M, Varidi M, Varshosaz J. Ultrasound-triggered transglutaminase-catalyzed egg white-bovine gelatin composite hydrogel: Physicochemical and rheological studies. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.102936] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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16
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Avelar Z, Vicente AA, Saraiva JA, Rodrigues RM. The role of emergent processing technologies in tailoring plant protein functionality: New insights. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.004] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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17
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Premjit Y, Mitra J. Optimization of Electrospray-Assisted Microencapsulation of Probiotics (Leuconostoc lactis) in Soy Protein Isolate-Oil Particles Using Box-Behnken Experimental Design. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02670-7] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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