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Qin X, Guo Y, Zhao X, Liang B, Sun C, Li X, Ji C. Fabricating Pea Protein Micro-Gel-Stabilized Pickering Emulsion as Saturated Fat Replacement in Ice Cream. Foods 2024; 13:1511. [PMID: 38790810 PMCID: PMC11121546 DOI: 10.3390/foods13101511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2024] [Revised: 05/06/2024] [Accepted: 05/09/2024] [Indexed: 05/26/2024] Open
Abstract
Unsaturated fat replacement should be used to reduce the use of saturated fat and trans fatty acids in the diet. In this study, pea protein micro-gels (PPMs) with different structures were prepared by microparticulation at pH 4.0-7.0 and named as PPM (pH 4.0), PPM (pH 4.5), PPM (pH 5.0), PPM (pH 5.5), PPM (pH 6.0), PPM (pH 6.5), and PPM (pH 7.0). Pea protein was used as a control to evaluate the structure and interfacial properties of PPMs by particle size distribution, Fourier transform infrared spectroscopy (FTIR), free sulfhydryl group content, and emulsifying property. PPM (pH 7.0) was suitable for application in O/W emulsion stabilization because of its proper particle size, more flexible structure, high emulsifying activity index (EAI) and emulsifying stability index (ESI). The Pickering emulsion stabilized by PPM (pH 7.0) had a uniform oil droplet distribution and similar rheological properties to cream, so it can be used as a saturated fat replacement in the manufacture of ice cream. Saturated fat was partially replaced at different levels of 0%, 20%, 40%, 60%, 80%, and 100%, which were respectively named as PR0, PR20, PR40, PR60, PR80, and PR100. The rheological properties, physicochemical indexes, and sensory properties of low-saturated fat ice cream show that PPM (pH 7.0)-stabilized emulsion can be used to substitute 60% cream to manufacture low-saturated fat ice cream that has high structural stability and similar melting properties, overrun, and sensory properties to PR0. The article shows that it is feasible to prepare low-saturated fat ice cream with PPM (pH 7.0)-stabilized Pickering emulsion, which can not only maintain the fatty acid profile of the corn oil used, but also possess a solid-like structure. Its application is of positive significance for the development of nutritious and healthy foods and the reduction of chronic disease incidence.
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Affiliation(s)
- Xv Qin
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Q.); (Y.G.); (X.Z.)
| | - Yaxian Guo
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Q.); (Y.G.); (X.Z.)
| | - Xiaoqing Zhao
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Q.); (Y.G.); (X.Z.)
| | - Bin Liang
- College of Food Engineering, Ludong University, Yantai 264025, China
| | - Chanchan Sun
- College of Life Sciences, Yantai University, Yantai 264005, China; (X.Q.); (Y.G.); (X.Z.)
| | - Xiulian Li
- School of Pharmacy, Binzhou Medical University, Yantai 264003, China;
| | - Changjian Ji
- Department of Physics and Electronic Engineering, Qilu Normal University, Jinan 250200, China;
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Zhang H, Wei A, Zhou S, Zhang H, Xia N, Wang J, Ma Y, Fan M. Effect of the substitution of butter by double cross-linked egg yolk granules/sodium alginate emulsion gel on properties of baking dough during frozen storage. Food Chem 2024; 438:137965. [PMID: 37992605 DOI: 10.1016/j.foodchem.2023.137965] [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: 06/12/2023] [Revised: 11/04/2023] [Accepted: 11/09/2023] [Indexed: 11/24/2023]
Abstract
In this study, double cross-linked egg yolk granules (EYGs)/sodium alginate (SA) emulsion gel was constructed and used as butter substitute. The water binding capacity, rheology properties and microstructure of EYGs/SA emulsion gel showed that the network structure tended to be complete when the concentration of SA reached 1% (m/v). SA stabilized the EYGs/SA droplets and enhanced the spatial network structure of emulsion gel. After substitution for butter, the network structure of EYGs/SA emulsion gel with more water bounded and the polyhydroxy structure of SA molecules endowed dough with more water retention capacity. Meanwhile, the destruction of the microstructure of the replaced dough with EYGs/SA emulsion gel was significantly inhibited compared with the un-substituted dough after freezing. The baking ability results showed a satisfactory baking effect after substitution. Overall, this study provides a new avenue in the field of fat replacement and the application of EYGs/SA emulsion gels.
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Affiliation(s)
- Hong Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China; College of Food Science and Technology, Southwest Minzu University, Chengdu, 610041, PR China
| | - Afeng Wei
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Sijie Zhou
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Ning Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Jing Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Yanqiu Ma
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Min Fan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
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3
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Zhao S, Deng X, Wang Y, Chen S, Liu X, Liu F. Co-delivery of hydrophobic β-carotene and hydrophilic riboflavin by novel water-in-oleic acid-in-water (W/OA/W) emulsions. Food Chem 2024; 432:137224. [PMID: 37657349 DOI: 10.1016/j.foodchem.2023.137224] [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: 05/12/2023] [Revised: 08/15/2023] [Accepted: 08/18/2023] [Indexed: 09/03/2023]
Abstract
Hydrophobic β-carotene and hydrophilic riboflavin offer a wide range of health benefits, but their limited stability and bioaccessibility pose challenges to their use in the food industry. This study developed a water-in-oleic acid-in-water (W/OA/W) emulsion. The effects of internal/external water phase emulsifiers were investigated on their microstructure, encapsulation efficiency, and stability. Only 0.05 wt% soybean-derived phosphatidylcholine was required as a lipophilic emulsifier to produce W/OA/W emulsions that can encapsulate both hydrophobic β-carotene and hydrophilic riboflavin. Compared to the commercial pea protein isolate (PPI), the PPI-xylooligosaccharide conjugate demonstrated superior performance as hydrophilic emulsifiers in stabilizing W/OA/W emulsions. The W/OA/W emulsion co-delivery system improved the thermal stability, light stability, and bioaccessibility of β-carotene, as well as the light stability of riboflavin. Overall, the W/OA/W emulsion holds great promise for application in natural food and for co-delivering hydrophobic and hydrophilic bioactive ingredients.
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Affiliation(s)
- Sheliang Zhao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xiaofan Deng
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Yutang Wang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Shuai Chen
- School of Public Health, Wuhan University, Wuhan 430071, Hubei, PR China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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Jo YJ, Chu Y, Chen L. Enhanced stabilization of oil-in-water (O/W) emulsions by fibrillar gel particles from lentil proteins. Food Res Int 2023; 172:113203. [PMID: 37689950 DOI: 10.1016/j.foodres.2023.113203] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2023] [Revised: 06/20/2023] [Accepted: 06/27/2023] [Indexed: 09/11/2023]
Abstract
Pulse proteins as a sustainable protein source have attracted increasing interest in food development, but pulse proteins are generally less surface active than dairy proteins. This work introduces lentil protein (LP)-based fibrillar gel particles (FGPs) fabricated from heat-induced LP fibrillar aggregates by 1, 4, 8, and 16 h of heating, followed by particle reduction using sonication. The heating time significantly impacts the FGPs particle size and surface hydrophobicity. The FGP prepared by 4 h of heating (FGP-4) showed a small size (<200 nm) and homogeneous size distribution while possessing significantly increased surface hydrophobicity compared to untreated LP. Such structural features made FGP-4 better adsorb at the O/W interface and then completely covered the oil droplet surface, leading to homogeneous emulsions of small size (22.33 μm) and superior long-term stability without creaming for 30 days. In addition, the dispersed FGP in the bulk phase could develop interactions among each other, leading to improved emulsion viscosity and texture without oil droplet size change. This finding suggests that constructing fibril-type gel particles can provide a new strategy for forming superior O/W emulsions with improved stability from plant proteins.
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Affiliation(s)
- Yeon-Ji Jo
- Department of Marine Bio Food Science, Gangneung-Wonju National University, Gangneung, Gangwon 25457, Republic of Korea
| | - Yifu Chu
- Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
| | - Lingyun Chen
- Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2P5, Canada.
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He R, Chen W, Zhong Q, Zhang M, Pei J, Chen W, Chen H. Sodium alginate emulsion loaded with linalool: Preparation, characterization and antibacterial mechanism against Shigella sonnei. Int J Biol Macromol 2023:125167. [PMID: 37270123 DOI: 10.1016/j.ijbiomac.2023.125167] [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: 01/30/2023] [Revised: 04/09/2023] [Accepted: 05/29/2023] [Indexed: 06/05/2023]
Abstract
This study aimed to prepare sodium alginate-linalool emulsion (SA-LE) to overcome the low solubility of linalool and explore its inhibitory activity against Shigella sonnei. The results indicated that linalool significantly reduced the interfacial tension between SA and oil phase (p < 0.05). Droplet sizes of fresh emulsions were uniform with sizes from 2.54 to 2.58 μm. The ζ-potential was between -23.94 and -25.03 mV, and the viscosity distribution was 973.62 to 981.03 mPa·s at pH 5-8 (near neutral pH) without significant difference. In addition, linalool could be effectively released from SA-LE in accordance with the Peppas-Sahlin model, mainly described by Fickian diffusion. In particular, SA-LE can inhibit S. sonnei with a minimum inhibitory concentration of 3 mL/L, which was lower than free linalool. The mechanism can be described as damaging the membrane structure and inhibiting respiratory metabolism accompanied by oxidative stress based on FESEM, SDH activity, ATP and ROS content. These results suggest that SA is an effective encapsulation strategy to enhance the stability of linalool and its inhibitory effect on S. sonnei at near neutral pH. Moreover, the prepared SA-LE has the potential to be developed as a natural antibacterial agent to address the growing food safety challenges.
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Affiliation(s)
- Rongrong He
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Weijun Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China; Chunguang Agro-product processing institute, Wenchang 571333, PR China
| | - Qiuping Zhong
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Ming Zhang
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Jianfei Pei
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China
| | - Wenxue Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China.
| | - Haiming Chen
- Hainan University-HSF/LWL Collaborative Innovation Laboratory, School of Food Science and Engineering, Hainan University, 58 People Road, Haikou 570228, PR China.
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Teng C, Campanella OH. A Plant-Based Animal Fat Analog Produced by an Emulsion Gel of Alginate and Pea Protein. Gels 2023; 9:gels9050393. [PMID: 37232985 DOI: 10.3390/gels9050393] [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: 04/10/2023] [Revised: 05/02/2023] [Accepted: 05/03/2023] [Indexed: 05/27/2023] Open
Abstract
As the market for plant-based meat analogs grows, the development of plant-based animal fat analogs has become increasingly important. In this study, we propose an approach by developing a gelled emulsion based on sodium alginate, soybean oil (SO), and pea protein isolate. Formulations containing 15% to 70% (w/w) SO were successfully produced without phase inversion. The addition of more SO resulted in pre-gelled emulsions with a more elastic behavior. After the emulsion was gelled in the presence of calcium, the color of the gelled emulsion changed to light yellow, and the formulation containing 70% SO exhibited a color most similar to actual beef fat trimming. The lightness and yellowness values were greatly influenced by the concentrations of both SO and pea protein. Microscopic images revealed that pea protein formed an interfacial film around the oil droplets, and the oil was more tightly packed at higher oil concentrations. Differential scanning calorimetry showed that lipid crystallization of the gelled SO was influenced by the confinement of the alginate gelation, but the melting behavior was like that of free SO. FTIR spectrum analysis indicated a potential interaction between alginate and pea protein, but the functional groups of SO were unchanged. Under mild heating conditions, gelled SO exhibited an oil loss similar to that observed in actual beef trims. The developed product has the potential to mimic the appearance and slow-rendering melting attribute of real animal fat.
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Affiliation(s)
- Chong Teng
- Department of Food Science and Technology, Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA
| | - Osvaldo H Campanella
- Department of Food Science and Technology, Ohio State University, 2015 Fyffe Road, Columbus, OH 43210, USA
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7
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Zhang H, Huang Z, Guo P, Guo Q, Zhang H, Jiang L, Xia N, Xiao B. Tuning egg yolk granules/sodium alginate emulsion gel structure to enhance β-carotene stability and in vitro digestion property. Int J Biol Macromol 2023; 232:123444. [PMID: 36708901 DOI: 10.1016/j.ijbiomac.2023.123444] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 11/25/2022] [Accepted: 01/24/2023] [Indexed: 01/27/2023]
Abstract
In this study, emulsion gels were constructed by ionic gelation method using egg yolk granules/sodium alginate bilayers emulsion. In particular, the main driving force of the emulsion gels was controlled by adjusting pH. Compared with pH 7.0, the mechanical properties of EYGs emulsion gel were enhanced at pH 4.0 (G' > G″). The interfacial protein aggregation that occurred at pH 4.0 promoted the compactness of the EYGs emulsion gel structure along with enhanced capillary effect. The emulsion gel structure tended to be complete at 1 % SA of pH 4.0, for the electrostatic interaction required more SA molecules involved in maintaining emulsion gel structural stability. The denser emulsion gel structure of pH 4.0 than pH 7.0 improved storage stability, FFA releasing, and chemical stability of β-carotenes. Bioaccessibility of β-carotenes also decreased to achieve sustained release. This study provides a theoretical basis for tuning emulsion gel structure to adjust encapsulation stability and in vitro digestion characteristics of active ingredients.
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Affiliation(s)
- Hong Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Zhao Huang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Panpan Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Qiannan Guo
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Longwei Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Ning Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Bowen Xiao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
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Jiang Z, Tian J, Bai X, McClements DJ, Ma C, Liu X, Liu F. Improving probiotic survival using water-in-oil-in-water (W 1/O/W 2) emulsions: Role of fish oil in inner phase and sodium alginate in outer phase. Food Chem 2023; 417:135889. [PMID: 36933430 DOI: 10.1016/j.foodchem.2023.135889] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2022] [Revised: 02/17/2023] [Accepted: 03/04/2023] [Indexed: 03/18/2023]
Abstract
Aqueous probiotic suspensions were dispersed in an oil phase consisting of fish oil and medium chain triglycerides to form W1/O emulsions. These emulsions were then homogenized with an aqueous solution containing soybean protein isolate and sodium alginate to form W1/O/W2 emulsions. Fish oil was used to promote the growth of the probiotics and increase their ability to adhere to the intestinal mucosa. Sodium alginate increased the viscosity, stability, and probiotic encapsulation efficiency of the double emulsions, which was mainly attributed to its interactions with adsorbed soy proteins. The encapsulation efficiency of the probiotics in the double emulsions was relatively high (>96%). In vitro simulated digestion experiments showed that the double emulsions significantly increased the number of viable probiotics remaining after passing through the entire gastrointestinal tract. This study suggests that encapsulation of probiotics in double emulsions may increase their viability under gastrointestinal conditions, thereby enhancing their efficacy in functional foods.
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Affiliation(s)
- Zhaowei Jiang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Junqing Tian
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xiangqi Bai
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | | | - Cuicui Ma
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Xuebo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Fuguo Liu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China.
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Liu H, Huang R, Zhao X, Yang S, He F, Qin W, Huang J, Yu G, Feng Y, Li J, Liao C. Ca2+/pH-triggered gelation of Pickering emulsion in vitro digestion: Visualization and sustained-release performance. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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10
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Investigation of the formation mechanism and β-carotene encapsulation stability of emulsion gels based on egg yolk granules and sodium alginate. Food Chem 2023; 400:134032. [DOI: 10.1016/j.foodchem.2022.134032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Revised: 08/06/2022] [Accepted: 08/23/2022] [Indexed: 11/20/2022]
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Wang W, Liu C, Zhang H, Zhu X, Wang L, Zhang N, Yu D. Properties of OSA-modified starch and emulsion prepared with different materials: Glutinous rice starch, japonica rice starch, and indica rice starch. Food Res Int 2022; 161:111845. [DOI: 10.1016/j.foodres.2022.111845] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2022] [Revised: 08/15/2022] [Accepted: 08/21/2022] [Indexed: 11/04/2022]
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12
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Li Y, Liu X, Liu H, Zhu L. Interfacial adsorption behavior and interaction mechanism in saponin–protein composite systems: A review. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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13
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The interaction between anionic polysaccharides and legume protein and their influence mechanism on emulsion stability. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107814] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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14
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Sun C, Zhang M, Zhang X, Li Z, Guo Y, He H, Liang B, Li X, Ji C. Design of protein-polysaccharide multi-scale composite interfaces to modify lipid digestion. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.07.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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