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You searched for: Journal name Food hydrocolloids Remove constraint Journal name: Food hydrocolloids Publication year rev 7978-2022 Remove constraint Publication year rev: 7978-2022 Source 2022 v.131 Remove constraint Source: 2022 v.131
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1. A combined enzymatic and ionic cross-linking strategy for pea protein/sodium alginate double-network hydrogel with excellent mechanical properties and freeze-thaw stability

Author:
Yihui Wang; Aiquan Jiao; Chao Qiu; Qing Liu; Yueyue Yang; Shichao Bian; Fangye Zeng; Zhengyu Jin
Source:
Food hydrocolloids 2022 v.131 pp. 107737
ISSN:
0268-005X
Subject:
crosslinking; freeze-thaw cycles; hydrocolloids; hydrogels; meat; modulus of elasticity; nuclear magnetic resonance spectroscopy; pea protein; sodium alginate; strength (mechanics); water content
Abstract:
... While pea protein (PeaP) is considered to be the plant protein with the most potential for use in plant-based meat products, it is limited by poor gel performance. To overcome this issue, a one-pot method was adopted to prepare a double-network (DN) hydrogel based on a transglutaminase-induced cross-linked network of PeaP and a physically cross-linked network of sodium alginate (SA). As SA concent ...
DOI:
10.1016/j.foodhyd.2022.107737

2. A new separation approach of amylose fraction from gelatinized high amylose corn starch

Author:
Yuechun Zhu; Bo Cui; Chao Yuan; Lu Lu; Jianpeng Li
Source:
Food hydrocolloids 2022 v.131 pp. 107759
ISSN:
0268-005X
Subject:
amylose; calcium chloride; calorimeters; corn starch; gel chromatography; gelatinization; hydrocolloids; sodium hydroxide
Abstract:
... This work aimed at developing a new method to separate amylose from high amylose corn starch (HACS) with calcium chloride (CaCl₂) solution. The prepared amylose C was compared with the amylose N obtained with traditional sodium hydroxide (NaOH) solution. Although the extraction rate of purified amylose C (55.42 ± 0.53%) was slightly lower than that of purified amylose N (61.17 ± 0.60%), high perfo ...
DOI:
10.1016/j.foodhyd.2022.107759

3. Carbohydrate-based functional ingredients derived from starch: Current status and future prospects

Author:
Zhongyu Yang; David Julian McClements; Zhenlin Xu; Man Meng; Cuicui Li; Long Chen; Chao Qiu; Jie Long; Zhengyu Jin
Source:
Food hydrocolloids 2022 v.131 pp. 107729
ISSN:
0268-005X
Subject:
chemical structure; cyclodextrins; diabetes; human nutrition; hydrocolloids; maltodextrins; resistant starch; spring
Abstract:
... With the incidence of chronic diseases such as diabetes increasing worldwide, an increasing appreciation of the link between food and health has led many consumers to seek out functional foods, which are specifically designed to reduce the incidences of chronic diseases. The production of healthy foods has become a major focus of food scientists. Starches are one of the most widely consumed ingred ...
DOI:
10.1016/j.foodhyd.2022.107729

4. Characterization of hydrophilic and hydrophobic core-shell microcapsules prepared using a range of antisolvent approaches

Author:
Bing Hu; Yisu Yang; Lingyu Han; Jixin Yang; Wenjie Zheng; Jijuan Cao
Source:
Food hydrocolloids 2022 v.131 pp. 107750
ISSN:
0268-005X
Subject:
acetic acid; agar; aqueous solutions; ethanol; hydrocolloids; hydrophilicity; hydrophobicity; microbeads; microgels; sodium alginate; urea; zein
Abstract:
... This study describes three straightforward approaches to leveraging gel network-restricted antisolvent precipitation techniques as a means of preparing hydrophilic hydrophobic core-shell microparticles. Briefly, hydrophilic polysaccharides (sodium alginate (ALG), κ-carrageenan (CAR), and agar (AG)) were utilized to prepare microgel beads that were then immersed in zein solutions (70% ethanol aqueo ...
DOI:
10.1016/j.foodhyd.2022.107750

5. Characterization of ionically crosslinked alginate films: Effect of different anion-based metal cations on the improvement of water-resistant properties

Author:
Inyoung Choi; Youngwoo Lee; Ji Sou Lyu; Jung-Soo Lee; Jaejoon Han
Source:
Food hydrocolloids 2022 v.131 pp. 107785
ISSN:
0268-005X
Subject:
alginates; calcium; color; cross-linking reagents; crosslinking; hydrocolloids; hydrophilicity; permeability; tensile strength; water content; water solubility; water vapor
Abstract:
... In general, calcium ions are widely used to crosslink alginate films for improved mechanical properties. But for the poor water resistance of the alginate films due to their hydrophilicity, various ion-crosslinking agents (CaCl₂, FeCl₂, FeCl₃, and FeSO₄) were used to prepare alginate films, with an emphasis on cations (Ca²⁺, Fe²⁺, and Fe³⁺) and anions (Cl⁻ and SO₄²⁻) with different valences. Chemi ...
DOI:
10.1016/j.foodhyd.2022.107785

6. Co-delivery of hydrophobic astaxanthin and hydrophilic phycocyanin by a pH-sensitive water-in-oil-in-water double emulsion-filled gellan gum hydrogel

Author:
Hongjin Yu; Haitao Wang; Wentao Su; Yukun Song; Ahmed A. Zaky; A.M. Abd El-Aty; Mingqian Tan
Source:
Food hydrocolloids 2022 v.131 pp. 107810
ISSN:
0268-005X
Subject:
astaxanthin; bioavailability; emulsifying; emulsions; encapsulation; food industry; gellan gum; hydrocolloids; hydrogels; hydrophilicity; hydrophobicity; intestines; microstructure; oil-water interface; phycocyanin; polyglycerol polyricinoleate; rheology; sodium caseinate; stabilizers
Abstract:
... Astaxanthin and phycocyanin were recommended for their bioactivities. However, limited stability and low bioavailability were not conducive to their applications in the food industry. A pH-sensitive double W₁/O/W₂ emulsion-filled hydrogel loaded concomitantly with astaxanthin and phycocyanin was prepared using the two-step emulsification process. First, the W₁/O emulsion was fabricated using polyg ...
DOI:
10.1016/j.foodhyd.2022.107810

7. Cold-set oat protein isolate--gellan gum binary gels with various microstructures: Fabrication, characterization, formation mechanism, and controlled release properties

Author:
Chen Yang; Xiao Wang; Haiyue Hu; Yongli Feng; Huihuang Tang; Weiwei Zhang; Jianming Wang
Source:
Food hydrocolloids 2022 v.131 pp. 107818
ISSN:
0268-005X
Subject:
acidification; ambient temperature; gellan gum; gels; hydrocolloids; hydrogen; hydrophobicity; isoelectric point; microstructure; oat protein; pH; protein isolates; riboflavin; storage modulus; thermosensitivity
Abstract:
... Cold-set oat protein isolate (OPI) and gellan gum (GG) binary gels with various microstructures was fabricated with different amounts glucono-δ-lactone (GDL) as a carrier to deliver bioactive compounds. OPI and GG formed gel-like mixture at pH 8 mainly via hydrophobic interactions with a binding constant (Ka) of 3.85 × 10⁴ M⁻¹, while the mixture showed highest storage modulus (G′) with 0.1% GG (w/ ...
DOI:
10.1016/j.foodhyd.2022.107818

8. Comprehensive evaluation of emulsifying and foaming properties of Gleditsia caspica seed galactomannan as a new source of hydrocolloid: Effect of extraction method

Author:
Rasoul Niknam; Mohammad Mousavi; Hossein Kiani
Source:
Food hydrocolloids 2022 v.131 pp. 107758
ISSN:
0268-005X
Subject:
Gleditsia caspica; air; galactomannans; hydrocolloids; hydrophilicity; hydrophobicity; microwave treatment; molecular weight; protein content; surface tension; ultrasonic treatment; ultrasonics; viscosity; zeta potential
Abstract:
... The effect of different extraction methods (aqueous, ultrasound-assisted and microwave-assisted extractions) on the emulsifying and foaming aspects of galactomannan obtained from Gleditsia caspica seed as a newly introduced galactomannan was comprehensively investigated in current research. By increasing galactomannan concentration and utilizing ultrasound or microwave in extraction process, the e ...
DOI:
10.1016/j.foodhyd.2022.107758

9. Confirmation and understanding the potential emulsifying characterization of persimmon pectin: From structural to diverse rheological aspects

Author:
Yangyang Jia; Ibrahim Khalifa; Meizhu Dang; Yajie Zhang; Lin Zhu; Mengyao Zhao; Kaikai Li; Chunmei Li
Source:
Food hydrocolloids 2022 v.131 pp. 107738
ISSN:
0268-005X
Subject:
adsorption; droplet size; droplets; emulsifiers; emulsifying; emulsions; ferulic acid; food industry; hydrocolloids; hydrophobicity; oil-water interface; persimmons; polygalacturonic acid; rheology; surface tension; turbidity; viscoelasticity
Abstract:
... In the study, the structure properties of persimmon pectin (PP) affecting the interfacial performance were characterized firstly. Then, the interfacial behavior of PP at the oil-water interface was evaluated by interfacial tension and interfacial shear/dilatational rheology. Further, the emulsifying and emulsion stabilizing capability of PP were explored based on structure elucidation and interfac ...
DOI:
10.1016/j.foodhyd.2022.107738

10. Covalent and non-covalent modification of sunflower protein with chlorogenic acid: Identifying the critical ratios that affect techno-functionality

Author:
Wanqing Jia; Divjyot Singh Sethi; Atze Jan van der Goot; Julia K. Keppler
Source:
Food hydrocolloids 2022 v.131 pp. 107800
ISSN:
0268-005X
Subject:
Helianthus annuus; chemical bonding; chlorogenic acid; color; gel strength; gels; hydrocolloids; pH; protein solubility; sunflower seed protein
Abstract:
... Phenolic compounds are removed from plant protein extracts because their interaction with proteins can lead to undesirable sensory and techno-functional changes. The trend toward less refined plant protein fractions requires clarification of the degree to which removal is necessary. Chlorogenic acid (CGA) was added to sunflower protein solutions to obtain apparent CGA-protein molar ratios between ...
DOI:
10.1016/j.foodhyd.2022.107800

11. Creamy mouthfeel of emulsion-filled gels with different fat contents: Correlating tribo–rheology with sensory measurements

Author:
Shuo Mu; Fazheng Ren; Qingwu Shen; Hui Zhou; Jie Luo
Source:
Food hydrocolloids 2022 v.131 pp. 107754
ISSN:
0268-005X
Subject:
casein; droplets; friction; gels; hydrocolloids; lipid content; mouthfeel; oils; sensory evaluation; viscosity
Abstract:
... The aim of the study was to better understand the relationships between tribological, rheological and creamy mouthfeel properties of emulsion-filled gels. Micellar casein dispersions differing in fat content (0–10.5% w/w) were acidified with glucono-δ-lactone to prepare the emulsion-filled gels. Tribological and rheological properties of emulsion-filled gel bolus were determined after in vitro ora ...
DOI:
10.1016/j.foodhyd.2022.107754

12. Critical melting assisted freeze-thawing treatment as a novel clean-label way to prepare porous starch: Synergistic effect of melting and ice recrystallization

Author:
Chen Zhang; Shi-Yi Wang; Seung-Taik Lim; Ke-Xing Wan; Zhi-Juan Wang; Jian-Ya Qian; Qiao-Quan Liu
Source:
Food hydrocolloids 2022 v.131 pp. 107730
ISSN:
0268-005X
Subject:
absorption; crystallization; hydrocolloids; ice; oils; synergism; thermal stability; water solubility
Abstract:
... Porous starch is one of the widely used multifunctional materials in food and pharmaceutical industries. This work was carried out to prepare porous starch by a novel clean-label method of critical melting (CM) and freeze-thawing (FT) treatment. Porous starch prepared by CMFT showed observable grooves and holes on the surface, channels and cavities inside the granule. Repeated FT after CM promoted ...
DOI:
10.1016/j.foodhyd.2022.107730

13. Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation

Author:
Jie Yu; Xue-ying Wang; Dong Li; Li-jun Wang; Yong Wang
Source:
Food hydrocolloids 2022 v.131 pp. 107824
ISSN:
0268-005X
Subject:
Fourier transform infrared spectroscopy; emulsions; gel strength; gels; guar gum; hydrocolloids; hydrogen; microstructure; soy protein isolate; texture; three-dimensional printing; xanthan gum
Abstract:
... Soy protein isolate (SPI) emulsion gel inks with polysaccharides of guar gum (GG) or xanthan gum (XG) for extrusion-based three-dimensional (3D) printing were investigated. The effects of the polysaccharide type and concentration on the printability, rheological properties, and microstructure of inks were discussed. Results indicated that the 3D printed products of SPI-GG₀.₅ inks demonstrated low ...
DOI:
10.1016/j.foodhyd.2022.107824

14. Effects of different pH conditions on interfacial composition and protein-lipid co-oxidation of whey protein isolate-stabilised O/W emulsions

Author:
Jiaxin Chen; Xin Li; Chuanai Cao; Baohua Kong; Hui Wang; Hongwei Zhang; Qian Liu
Source:
Food hydrocolloids 2022 v.131 pp. 107752
ISSN:
0268-005X
Subject:
droplet size; emulsions; hydrocolloids; lipid peroxidation; lipid peroxides; oils; pH; storage time; whey protein isolate
Abstract:
... The physical stability, interfacial composition and protein-lipid co-oxidation of O/W emulsions stabilised by whey protein isolate under different pH conditions (3.0, 5.0, 7.0 and 9.0) with fixed storage times were assessed in the present study. The results revealed that different pH conditions had distinct effects on the physical stability of the emulsions, as verified by the droplet size, ζ-pote ...
DOI:
10.1016/j.foodhyd.2022.107752

15. Effects of different recovered sarcoplasmic proteins on the gel performance, water distribution and network structure of silver carp surimi

Author:
Jiaojiao Ding; Xiaoyun Zhao; Xuxu Li; Qilin Huang
Source:
Food hydrocolloids 2022 v.131 pp. 107835
ISSN:
0268-005X
Subject:
Hypophthalmichthys molitrix; carp; chitosan; deformation; electron microscopy; flocculation; gel strength; gelation; gels; hydrocolloids; stress relaxation; surimi; water distribution
Abstract:
... This study investigated the effects of different recovered sarcoplasmic proteins (SP) (HSP, recovered by heating flocculation; PHSP, recovered by pH-shifting flocculation; PHCSP, recovered by pH-shifting/chitosan flocculation) on the gel performance，water distribution and network structure of silver carp surimi. A proper SP amount could significantly(p < 0.05) improve the breaking force, deformati ...
DOI:
10.1016/j.foodhyd.2022.107835

16. High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application

Author:
Lijuan Zhang; Ahmed A. Zaky; Chengfu Zhou; Yannan Chen; Wentao Su; Haitao Wang; A.M. Abd El-Aty; Mingqian Tan
Source:
Food hydrocolloids 2022 v.131 pp. 107744
ISSN:
0268-005X
Subject:
astaxanthin; bass; bioavailability; digestion; emulsions; encapsulation; food industry; hydrocolloids; lipolysis; microgels; oils; viscoelasticity
Abstract:
... Food-grade high internal phase Pickering emulsions (HIPPEs) stabilized by protein-based particles have received widespread attention because of their potential applications in the food industry. Herein, HIPPEs stabilized by sea bass protein (SBP) microgel particles were prepared using a simple one-step method. Its internal phase volume fraction was as high as 88% oil-in-water emulsion. The impact ...
DOI:
10.1016/j.foodhyd.2022.107744

17. High mashing thickness negatively influences gelatinisation of small and large starch granules and starch conversion efficiency during barley malt brewing

Author:
C.F. De Schepper; C.M. Courtin
Source:
Food hydrocolloids 2022 v.131 pp. 107745
ISSN:
0268-005X
Subject:
beers; gelatinization; gravity; hydrocolloids; malt; malting barley; maltose; mash; temperature
Abstract:
... The breakdown of starch into fermentable sugars is essential for several industrial processes, including beer production. Nowadays, high ratios of barley malt to water are used to improve brewhouse efficiency. Recent findings, however, indicate that small starch granules in barley malt could reduce starch conversion efficiency. In this study, the gelatinisation behaviour of small and large starch ...
DOI:
10.1016/j.foodhyd.2022.107745

18. High-spatial-resolution multi-spectroscopic provides insights into the interaction and release of δ-decanolactone and decanoic acid with β-lactoglobulin

Author:
Rong Zhang; Wei Jia
Source:
Food hydrocolloids 2022 v.131 pp. 107787
ISSN:
0268-005X
Subject:
decanoic acid; flavor; fluorescence; goats; hydrocolloids; mass spectrometry; proteomics; stoichiometry
Abstract:
... Flavor retention during processing and stability in processed products is a major concern in the goat dairy products. Herein a novel strategy, combined with high-spatial-resolution multi-spectroscopic and molecular docking techniques, was developed and applied to investigate the non-covalent binding interactions in δ-decanolactone and decanoic acid to the β-lactoglobulin. Direct mass spectrometry ...
DOI:
10.1016/j.foodhyd.2022.107787

19. Impact of pectin and whey minerals solubilized by lime juice on calcium bioaccessibility in yogurt based snacks

Author:
Jing Wang; Merete B. Munk; Leif H. Skibsted; Lilia M. Ahrné
Source:
Food hydrocolloids 2022 v.131 pp. 107817
ISSN:
0268-005X
Subject:
absorption; bioavailability; calcium; citrates; electrochemistry; endothermy; esterification; hydrocolloids; intestines; lime juice; nutritive value; pH; pectins; temperature; texture; whey; yogurt
Abstract:
... Pectin is used in dairy products to improve texture, but it may also affect calcium absorption. The influence of pectins with different degrees of esterification on calcium bioaccessibility in yogurt snacks enriched with or without whey mineral concentrates and lime juice was quantified using a three-step in vitro digestion including electrochemical determination of free and complex bound calcium. ...
DOI:
10.1016/j.foodhyd.2022.107817

20. Improvement of lactoferrin thermal stability by complex coacervation using soy soluble polysaccharides

Author:
Tiantian Lin; Younas Dadmohammadi; Seyed Mohammad Davachi; Hooman Torabi; Peilong Li; Benjamin Pomon; Gopinathan Meletharayil; Rohit Kapoor; Alireza Abbaspourrad
Source:
Food hydrocolloids 2022 v.131 pp. 107736
ISSN:
0268-005X
Subject:
bioavailability; biopolymers; denaturation; electrophoresis; electrostatic interactions; heat treatment; hydrocolloids; lactoferrin; pH; particle size; polysaccharides; quartz crystal microbalance; thermal stability; transferrin; turbidity; zeta potential
Abstract:
... Lactoferrin (LF) is a multifunctional protein in the transferrin family that has been widely used in food and pharmaceutical products. However, it is susceptible to denaturation during thermal processing, which can diminish the functionality and bioavailability of LF in the final product. Coacervation of LF with biopolymers has been demonstrated as a promising approach to protect LF from thermal d ...
DOI:
10.1016/j.foodhyd.2022.107736