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1. Development of a novel technology for high-moisture textured soy protein using a vacuum packaging and pressurized heat (vacuum-autoclaving) treatment

Author:
Hyun Woo Choi; Chaerin Ryoo; Jungwoo Hahn; Young Jin Choi
Source:
Food chemistry 2023 v.399 pp. 133887
ISSN:
0308-8146
Subject:
hardness,   etc   ; commercialization; disulfides; food chemistry; heat; meat; soy protein; texturization;     Show all 8 Subjects
Abstract:
... Although the demand for meat analogues is increasing, aspects of the analogues’ textural characteristics continue to be problematic. To solve these problems, a new technique for applying vacuum packaging and pressurized heat (i.e., vacuum-autoclaving) to low-moisture TSP has been proposed. An analysis of the morphological characteristics of the analogues showed that the vacuum-autoclaving treatmen ...
DOI:
10.1016/j.foodchem.2022.133887

2. Fabric-based superhydrophobic MXene@ polypyrrole heater with superior dual-driving energy conversion

Author:
Hua He; Zhiguang Guo
Source:
Journal of colloid and interface science 2023 v.629 pp. 508-521
ISSN:
0021-9797
Subject:
hardness,   etc   ; dewatering; durability; electrical conductivity; energy conversion; fabrics; fever; heat; hydrophobicity; polydimethylsiloxane; pyrroles;     Show all 11 Subjects
Abstract:
... Superhydrophobic conductive materials have gained more attention due to their broad applications in oil–water separation, electromagnetic shielding, and wearable heaters. With their inherent softness and breathability, fabrics are an excellent choice for wearable heater substrates. In this work, we decorate MXene(Ti₃C₂Tₓ) and Polypyrrole (PPy) on the surface of the fabric fibers by adopting a simp ...
DOI:
10.1016/j.jcis.2022.08.176

3. Investigation of 3D printing of apple and edible rose blends as a dysphagia food

Author:
Liqing Qiu; Min Zhang; Bhesh Bhandari; Bimal Chitrakar; Lu Chang
Source:
Food hydrocolloids 2023 v.135 pp. 108184
ISSN:
0268-005X
Subject:
hardness,   etc   ; apples; basil; diet; dysphagia; hydrocolloids; texture; three-dimensional printing; viscosity; xanthan gum;     Show all 10 Subjects
Abstract:
... The feasibility of using apple and rose as raw materials for the preparation of 3D printed dysphagic foods with independent (0.4%) and combined (0.4% in proportion 2:1, 1:1, and 1:2) addition of xanthan gum (XG) and basil seed gum (BSG) was investigated. Results showed that all inks with gum additions exhibited higher hardness, gumminess, stiffness and self-supporting ability than the control one, ...
DOI:
10.1016/j.foodhyd.2022.108184

4. Microstructure determined the gel properties of gelatin/dextran more than the macrophase separation

Author:
Ling Wu; Wenlong Niu; Qi Wang; Qianwen Yang; Juan Song; Qianwan Guo; Wen Gong; Xu Kang; Katsuyoshi Nishinari; Meng Zhao
Source:
Food hydrocolloids 2023 v.135 pp. 108116
ISSN:
0268-005X
Subject:
hardness,   etc   ; dextran; emulsions; gel strength; gelatin; gelation; hydrocolloids; hydrogels; microstructure; pH; separation; texture;     Show all 12 Subjects
Abstract:
... Hydrogels are important in foods. Although the hydrogel microstructure has been commonly reported, the effect of the microstructure before and after gelation on gel properties was rarely investigated. This work aims to explore the effects of micro- and macro-phase separation of type-A gelatin-dextran (GEA/DE) aqueous solutions on the rheological, texture, and hydration properties of GEA/DE hydroge ...
DOI:
10.1016/j.foodhyd.2022.108116

5. Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion

Author:
Songgang Xia; Shuo Shen; Jian Song; Ku Li; Xianwu Qin; Xiaoming Jiang; Changhu Xue; Yong Xue
Source:
Food chemistry 2023 v.402 pp. 134265
ISSN:
0308-8146
Subject:
hardness,   etc   ; chewiness; color; extrusion; food chemistry; meat; protein sources; soy protein; thermal stability; yeasts;     Show all 10 Subjects
Abstract:
... In this study, yeast and soy protein at different ratios (0:1, 1:9, 2:8, 3:7, 4:6, and 5:5) were used to produce meat analogues (MA) via high-moisture extrusion. According to color analysis, the addition of yeast protein (YP) increased the lightness of MA from 43.12 ± 0.26 (the control) to 50.37 ± 0.46 (50 g/100 g, dry basis). Textural results indicated that when the YP content was 40 g/100 g (dry ...
DOI:
10.1016/j.foodchem.2022.134265

6. Studying on effects of boiling on texture, microstructure and physiochemical properties of sea cucumber body wall and its mechanism using second harmonic generation (SHG) microscopy

Author:
Min Zhang; Yu-Xin Liu; Guan-Hua Zhao; Liang Song; Zi-Xuan Wu; Peng-Fei Jiang; Da-Yong Zhou; Bei-Wei Zhu
Source:
Food chemistry 2023 v.400 pp. 134055
ISSN:
0308-8146
Subject:
hardness,   etc   ; Holothuroidea; collagen; depolymerization; food chemistry; gelatinization; integument; light microscopy; microstructure; texture; transmission electron microscopy;     Show all 11 Subjects
Abstract:
... The structural foundation of texture changes in sea cucumber body wall (SCBW) during boiling was investigated using second harmonic generation (SHG) microscopy for the first time. The results from SHG signal imaging, light microscopy, scanning electron microscopy and transmission electron microscopy indicated the hierarchical structures of collagen in SCBW underwent progressive destruction with th ...
DOI:
10.1016/j.foodchem.2022.134055

7. The effects of germination on the composition and functional properties of hemp seed protein isolate

Author:
Martin Liu; Mackenzie Childs; Michael Loos; Alan Taylor; Lawrence B. Smart; Alireza Abbaspourrad
Source:
Food hydrocolloids 2023 v.134 pp. 108085
ISSN:
0268-005X
Subject:
hardness,   etc   ; emulsifiers; emulsions; germination; hemp; hydrocolloids; oils; pH; protein degradation; protein isolates; protein solubility; seed storage;     Show all 12 Subjects
Abstract:
... The effects of germination on the functional properties of hemp seed protein isolates was evaluated in this study. Significant seed storage protein degradation was observed after three days of germination, while protein surface charge was altered after one day of germination. Protein solubility increased in neutral to slightly acidic pH, with 5-day germination increasing hemp seed protein solubili ...
DOI:
10.1016/j.foodhyd.2022.108085

8. Spirulina platensis protein nanoparticle-based bigels: Dual stabilization, phase inversion, and 3D printing

Author:
Jiaxin Guo; Xinya Gu; Liyang Du; Zong Meng
Source:
Food hydrocolloids 2023 v.135 pp. 108160
ISSN:
0268-005X
Subject:
hardness,   etc   ; Arthrospira platensis; Helianthus annuus; cohesion; emulsions; extrusion; hydrocolloids; hydrogels; nanoparticles; oils; oleogels; saturated fats; xanthan gum;     Show all 13 Subjects
Abstract:
... Nanoparticle-based bigel is a miscellaneous emulsion system consisting of two immiscible gels, combining Pickering and bigel mechanism, which resulted in enhanced technological and functional outputs. The edible Spirulina platensis protein nanoparticle (SPNP)-based bigel with double network structure was prepared by homogenizing a hydrogel and an oleogel made from xanthan gum (XG) and sunflower wa ...
DOI:
10.1016/j.foodhyd.2022.108160

9. Effect of Tremella fuciformis polysaccharide on the stalling and flavor of tteok during storage

Author:
Hongxiu Fan; Hongcheng Liu; Wenyi Li; Wenjing Su; Dawei Wang; Shanshan Zhang; Tingting Liu; Yanrong Zhang
Source:
Food science and human wellness 2023 v.12 no.1 pp. 254-265
ISSN:
2213-4530
Subject:
hardness,   etc   ; Tremella fuciformis; amylopectin; antioxidants; electronic nose; enthalpy; flavor; food science; humans; odors; oxidation; retrogradation; storage time;     Show all 13 Subjects
Abstract:
... The effect of Tremella fuciformis polysaccharide (TFP) on the retrogradation property and aroma profile changes of tteok during storage was investigated. Results indicated that addition of TFP significantly increased the stability to thermal and mechanical shearing of starch, decreased short-term retrogradation, the hardness and the retrogradation enthalpy (ΔH) of tteok during storage, but had no ...
DOI:
10.1016/j.fshw.2022.07.005

10. Enhanced gelling properties and hydration capacity of ginkgo seed proteins by genipin cross-linking

Author:
Zhendong He; Changqi Liu; Jing Zhao; Fengxian Guo; Yaosong Wang
Source:
Food chemistry 2023 v.399 pp. 133924
ISSN:
0308-8146
Subject:
hardness,   etc   ; Fourier transform infrared spectroscopy; Ginkgo; crosslinking; electrophoresis; fluorescence; food chemistry; gels; hydrophobicity; pH; protein isolates; solubility;     Show all 12 Subjects
Abstract:
... The present study investigated the effects of genipin cross-linking on the gelling properties of ginkgo seed protein isolate (GSPI). Cross-linking of GSPI was achieved with different concentrations (0, 0.05, 0.1, 0.2, 0.4, 0.6% w/v) of genipin at pH 6.0. Compared to pure GSPI, genipin treatment led to lower solubility, surface hydrophobicity, and fluorescence intensity, while promoted protein aggr ...
DOI:
10.1016/j.foodchem.2022.133924

11. Comparative study of soluble soybean polysaccharides on bread staling under acidic conditions

Author:
Tingting Hong; Lulu Wang; Yue Xu; Yamei Jin; Dan Xu; Fengfeng Wu; Xueming Xu
Source:
Food chemistry 2023 v.400 pp. 133950
ISSN:
0308-8146
Subject:
hardness,   etc   ; acidification; breadmaking quality; breads; comparative study; crystal structure; enthalpy; flavor; food chemistry; heat; retrogradation; shelf life; soybeans; starch;     Show all 14 Subjects
Abstract:
... Effect of soluble soybean polysaccharides (SSPS) and acidic condition on the bread staling of crumb and crust were evaluated in bread characteristics, water migration, starch retrogradation, and flavor. Bread characteristic analysis showed SSPS and acidic conditions significantly improved bread quality during storage, maintaining crumb softness. The staling rate of the synergistic group under SSPS ...
DOI:
10.1016/j.foodchem.2022.133950

12. Effect of energetic neutrals on the kithul starch retrogradation; Potential utilization for improving mechanical and barrier properties of films

Author:
Cherakkathodi Sudheesh; Kappat Valiyapeediyekkal Sunooj; Basheer Aaliya; Muhammed Navaf; Plachikkattu Parambil Akhila; Shabir Ahmad Mir; Sarasan Sabu; Abhilash Sasidharan; Kundukulangara Pulissery Sudheer; Suraj Kumar Sinha; Vallayil Appukuttan Sajeevkumar; Johnsy George
Source:
Food chemistry 2023 v.398 pp. 133881
ISSN:
0308-8146
Subject:
hardness,   etc   ; amylose; bioplastics; crystal structure; ears; enthalpy; food chemistry; freeze-thaw cycles; nonthermal processing; petroleum; retrogradation; strength (mechanics); transmittance;     Show all 13 Subjects
Abstract:
... The effect of energetic neutral argon (EAr) atoms on the short and long-term retrogradation was studied, and the retrograded starch was used to prepare bioplastic films for better mechanical and barrier properties. Kithul starch showed higher short and long-term retrogradation after treatment. The EAr atoms treatment increased amylose content and amylose leaching; it facilitated the short-term ret ...
DOI:
10.1016/j.foodchem.2022.133881

13. Storage of wafer cookies: Assessment by destructive techniques, and non-destructive spectral detection methods

Author:
Chiara Cevoli; Andrea Evangelisti; Paolo Gradari; Angelo Fabbri
Source:
Journal of food engineering 2023 v.336 pp. 111209
ISSN:
0260-8774
Subject:
hardness,   etc   ; absorption; air; chocolate; color; cookies; cream; image analysis; near-infrared spectroscopy; shelf life; storage time; water activity; water content;     Show all 13 Subjects
Abstract:
... Wafer cookies combine two or more layers of wafer sheets with intermediate layers of cream filling and later coating with chocolate. During storage, wafer cookie quality, especially in terms of mechanical properties, is mainly affected by moisture migration from the cream or chocolate and moisture absorption from air. This study aimed to assess the storage of wafer cookies by destructive (water ac ...
DOI:
10.1016/j.jfoodeng.2022.111209

14. Transcriptome reveals overview of Ca2+ dose-dependent metabolism disorders in zebrafish larvae after Cd2+ exposure

Author:
Biran Zhu; Ziniu Wang; Lei Lei; Yongyong Guo; Jian Han; Bingsheng Zhou
Source:
Journal of environmental sciences (China) 2023 v.125 pp. 480-491
ISSN:
1001-0742
Subject:
water hardness,   etc   ; Danio rerio; cadmium; calcium; dose response; gene expression regulation; heavy metals; lipid metabolism; remission; toxicity; toxicology; transcriptome; China;     Show all 13 Subjects
Abstract:
... Cadmium (Cd), a ubiquitous environmental hazardous heavy metal, poses a significant threat to the health of aquatic organisms, including teleosts. Although the toxic profile of Cd is well recognized, little is known regarding the overall view of toxic responses to varying aquatic environmental parameters (e.g., water hardness) at an individual level. Herein, differences in water hardness were part ...
DOI:
10.1016/j.jes.2021.12.009

15. Biosynthesis of amidated pectins with ultra-high viscosity and low gelation restriction through ultra-low temperature enzymatic method

Author:
Chenmin Zheng; Yuping Zou; Yufan Huang; Bihua Shen; Peng Fei; Guoguang Zhang
Source:
Food hydrocolloids 2023 v.134 pp. 108037
ISSN:
0268-005X
Subject:
hardness,   etc   ; alanine; ammonia; biosynthesis; enzymatic treatment; ethanol; galacturonic acid; gelation; hydrocolloids; hydrogels; industry; leucine; medicine; pectins; temperature; thermal stability; valine; viscosity;     Show all 18 Subjects
Abstract:
... In traditional industry, amidated pectin was usually prepared by adding ammonia gas under the alkaline condition or ethanol system which degrades the galacturonic acid chain of pectin and weakens the advantage of amidated pectin in gel. In this study, amidated pectin with ultra-high viscosity and low gelation restriction were prepared by grafting with the neutral aliphatic amino acids through enzy ...
DOI:
10.1016/j.foodhyd.2022.108037

16. Converting avocado seeds into a ready to eat snack and analysing for persin and amygdalin

Author:
Rahul Permal; Tim Chia; Giada Arena; Cassandra Fleming; Jack Chen; Tony Chen; Wee Leong Chang; Brent Seale; Nazimah Hamid; Rothman Kam
Source:
Food chemistry 2023 v.399 pp. 134011
ISSN:
0308-8146
Subject:
hardness,   etc   ; amygdalin; antioxidant activity; avocado oil; avocados; brown rice; food chemistry; freeze drying; friction; malting barley; porosity; ready-to-eat foods; wastes;     Show all 13 Subjects
Abstract:
... Avocado seeds account for 13% of the waste from industrial production of cold-pressed avocado oil (CPAO). Therefore, the aim of this study was to valorise avocado seeds by converting it into an extruded snack product using a friction cooker and comparing their textural and physical characteristics to extruded brown rice and malted barley ready to eat (RTE) snacks. Concentration of toxins; amygdali ...
DOI:
10.1016/j.foodchem.2022.134011

17. Aggregation and gelation of soymilk protein after alkaline heat treatment: Effect of coagulants and their addition sequences

Author:
Yue Li; Yangling Wan; Yasmeen Mamu; Jingting Xu; Shuntang Guo
Source:
Food hydrocolloids 2023 v.135 pp. 108178
ISSN:
0268-005X
Subject:
hardness,   etc   ; coagulants; coagulation; cohesion; disulfides; gelation; gelling properties; gels; heat treatment; hydrocolloids; hydrophobicity; lactic acid; magnesium chloride; pH; protein subunits; soymilk; tofu;     Show all 17 Subjects
Abstract:
... This study investigated the effect of different coagulants, including the addition sequence, on the aggregation behavior of soymilk protein and the quality of tofu to improve the gel formation ability and conversion efficiency of soymilk protein after alkaline heat treatment (AHT). The results showed that the coagulation reaction of AHT soymilk was delayed compared with normal soymilk when introdu ...
DOI:
10.1016/j.foodhyd.2022.108178

18. Efficacy of gaseous chlorine dioxide generated by sodium chlorite - carbon dioxide reaction on safety and quality of blueberries, cherry tomatoes, and grapes

Author:
Tao Jiang; Fengting Guo; Ting Fang; Cheng-An Hwang; Lihan Huang
Source:
Food control 2023 v.143 pp. 109288
ISSN:
0956-7135
Subject:
hardness,   etc   ; Listeria monocytogenes; Salmonella; blueberries; calyx; carbon dioxide; cherries; cherry tomatoes; chlorine dioxide; chlorites; color; food safety; fruits; grapes; product safety; storage time; weight loss;     Show all 17 Subjects
Abstract:
... This research evaluated the inactivation of Salmonella spp. and Listeria monocytogenes inoculated onto the calyces of blueberries, stem scars of cherry tomatoes, and surfaces of grapes using gaseous chlorine dioxide (ClO₂) produced by the reaction between sodium chlorite (NaClO₂) and carbon dioxide (CO₂). The inoculated samples were treated with ClO₂ gas in a treatment chamber for 3 h. The results ...
DOI:
10.1016/j.foodcont.2022.109288

19. Incorporation of κ-carrageenan improves the practical features of agar/konjac glucomannan/κ-carrageenan ternary system

Author:
Dongling Qiao; Hao Li; Fatang Jiang; Siming Zhao; Sheng Chen; Binjia Zhang
Source:
Food science and human wellness 2023 v.12 no.2 pp. 512-519
ISSN:
2213-4530
Subject:
hardness,   etc   ; Amorphophallus; X-ray diffraction; agar; carrageenan; electron microscopy; food science; humans; hydrophilicity; infrared spectroscopy; konjac mannan; relative humidity; small-angle X-ray scattering; temperature;     Show all 14 Subjects
Abstract:
... Three materials (agar, konjac glucomannan (KGM) and κ-carrageenan) were used to prepare ternary systems, i.e., sol-gels and their dried composites conditioned at varied relative humidity (RH) (33 %, 54 % and 75 %). Combined methods, e.g., scanning electron microscopy, small-angle X-ray scattering, infrared spectroscopy (IR) and X-ray diffraction (XRD), were used to disclose how κ-carrageenan addit ...
DOI:
10.1016/j.fshw.2022.07.053

20. Texture formation of dehydrated yellow peach slices pretreated by osmotic dehydration with different sugars via cell wall pectin polymers modification

Author:
Fengzhao Wang; Jian Lyu; Jin Xie; Jinfeng Bi
Source:
Food hydrocolloids 2023 v.134 pp. 108080
ISSN:
0268-005X
Subject:
hardness,   etc   ; cell walls; chelating agents; chewiness; demethylation; glucose; heat pumps; hydrocolloids; methylation; molecular weight; osmosis; osmotic treatment; peaches; polygalacturonic acid; sodium carbonate; sucrose; texture; water solubility;     Show all 18 Subjects
Abstract:
... In this study, texture of heat pump drying (HPD) yellow peaches pretreated by osmotic dehydration (OD) with different sugars (sucrose/Suc, isomaltooligosaccharide/IMO, glucose/Glc) were evaluated. Properties of pectin fractions, namely water soluble pectin (WSP), chelator soluble pectin (CSP) and sodium carbonate soluble pectin (NSP) from yellow peach slices were also determined. Results showed th ...
DOI:
10.1016/j.foodhyd.2022.108080