Morphological and structural changes in thermally-induced soybean protein isolate xerogels modulated by soybean polysaccharide concentration

Article Chemistry, Applied

Tunable arrangement of hydrogel and cyclodextrin-based metal organic frameworks suitable for drug encapsulation and release

Guoqiang Shao et al.

Summary: The integration of beta-cyclodextrin based metal-organic frameworks with polymer has been shown to result in hybrid materials with advantageous properties and potential for drug delivery applications.

CARBOHYDRATE POLYMERS (2022)

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Article Chemistry, Applied

Characterization of the structure and properties of the isolating interfacial layer of oil-water emulsions stabilized by soy hull polysaccharide: Effect of pH changes

Shengnan Wang et al.

Summary: The microstructure and properties of the soy hull polysaccharide interfacial layer are significantly affected by pH, with higher stability at high pH levels but increased structural order at low pH levels. Low pH reduces thermal stability and increases viscosity of the emulsion, while high pH leads to higher viscosity.

FOOD CHEMISTRY (2022)

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Article Food Science & Technology

Tea polyphenols on emulsifying and antioxidant properties of egg white protein at acidic and neutral pH conditions

Jun Sun et al.

Summary: The study found that treatment with tea polyphenol significantly improved the emulsifying activity of egg white protein under neutral conditions, and also enhanced its antioxidant activity. However, under acidic conditions, tea polyphenol treatment increased the particle size of egg white protein aggregates and reduced its emulsifying behavior.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Biochemistry & Molecular Biology

Fabrication and emulsifying properties of non-covalent complexes between soy protein isolate fibrils and soy soluble polysaccharides

Hekai Zhao et al.

Summary: Novel non-covalent complexes of soy protein isolate fibrils and soy soluble polysaccharides were prepared to stabilize oil-in-water emulsions, showing excellent emulsifying activity and stability.

FOOD & FUNCTION (2022)

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Article Chemistry, Applied

Soy and whey protein isolate mixture/calcium chloride thermally induced emulsion gels: Rheological properties and digestive characteristics

Xiaoying Zhang et al.

Summary: This study presents the preparation and physicochemical properties of thermally induced emulsion gels of a soy protein isolate-whey protein isolate (SPI-WPI)/calcium chloride composite and analyzes their nutrient release behaviors using fat-soluble vitamin E. The results indicate that the SPI-WPI composite emulsion gel has better water-holding capacity and texture compared to the emulsion gels formed by single protein. The concentration of CaCl2 significantly influences the structure and mechanical properties of the SPI-WPI gel. Furthermore, the in vitro digestion experiments show that the mixed protein emulsion gel improves the bioavailability of vitamin E. This research is highly significant in the development of emulsion delivery systems for lipophilic nutrients and other health products.

FOOD CHEMISTRY (2022)

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Article Chemistry, Applied

Destruction of hydrogen bonding and electrostatic interaction in soy hull polysaccharide: Effect on emulsion stability

Shengnan Wang et al.

Summary: Hydrogen bonding and electrostatic interactions play crucial roles in the microstructure of soy hull polysaccharide and the stability of corresponding emulsions. The addition of urea and NaCl can disrupt these interactions, affecting the polysaccharide chain length and branching, as well as altering the adsorption kinetics at the oil/water interface. Furthermore, the emulsions with NaCl and urea showed changes in relaxation time and line width in 1H NMR analysis, indicating decreased interaction with oil molecules and potential impact on coalescence and flocculation.

FOOD HYDROCOLLOIDS (2022)

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Article Chemistry, Applied

Develop and characterize thermally reversible transparent gels from pea protein isolate and study the gel formation mechanisms

Peineng Zhu et al.

Summary: This study reported a transparent and thermo-reversible gel prepared with pea protein isolate extracted using ammonium sulfate precipitation method. The protein concentration and pH were found to be critical factors for gel formation, and within a certain range, thermo-reversible gels with good mechanical properties could be obtained. The gel's thermo-reversibility was stable upon repeated heating and cooling processes. Scanning electron microscopy showed that gels formed at lower pH had a transparent fine-stranded network structure, while increasing pH resulted in an opaque gel with particulate aggregates, while still maintaining thermo-reversibility. Hydrogen bonds were found to play a dominant role in gel network formation, while hydrophobic interactions and disulfide bonds were not significantly involved.

FOOD HYDROCOLLOIDS (2022)

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Article Food Science & Technology

Effects of combined enzymatic and ultrasonic treatments on the structure and gel properties of soybean protein isolate

Zhaolei Ma et al.

Summary: This study found that combined treatment of enzyme and ultrasound can improve the structure and gel properties of soybean protein isolate (SPI). The SPI gel prepared by combined treatment showed higher gel strength and water-holding capacity, indicating the synergistic effect of enzymatic and ultrasonic treatment.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

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Article Engineering, Biomedical

3D direct printing of mechanical and biocompatible hydrogel meta-structures

Lei Zhang et al.

Summary: This study demonstrates the use of Direct Ink Writing (DIW) to create hydrogel meta-structures at room temperature. The method allows for the integration of various characteristics, such as large specific surface areas, interconnected porous structures, mechanical toughness, biocompatibility, and water absorption and retention capabilities. The meta-structures are printed without sacrificial materials or heating extrusion, and exhibit little lateral expansion and high compressive energy absorbance when subjected to external forces.

BIOACTIVE MATERIALS (2022)

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Article Engineering, Chemical

Corn morphlour hydrogel to xerogel formation and its oleomorphic shape-shifting

Jaspin Stephen et al.

Summary: The study focuses on optimizing concentration and temperature to transform corn xerogel from 2D to 3D designs, and evaluates the influence of different conditions on the process and shape transformation.

JOURNAL OF FOOD ENGINEERING (2021)

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Review Food Science & Technology

Applications of mixed polysaccharide-protein systems in fabricating multi-structures of binary food gels-A review

Xi Yang et al.

Summary: This review discusses the phase behaviors of mixed polysaccharide-protein systems and their relationships with the microstructures of final gels. It also exemplifies the practical applications of polysaccharide-protein mixtures in producing composite binary gels. Intermolecular interactions play a crucial role in affecting the phase behaviors between polysaccharides and proteins, and the physical properties and gel structures can be diversified by changing the gel fabrication conditions.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Food Science & Technology

Structural analysis of tapioca xerogel and its water and oil triggered shape change

S. Jaspin et al.

Summary: The study investigates a new approach for transforming flat tapioca xerogels into three-dimensional structures through water and oil-induced shape change. The results demonstrate the porous and oil-absorbing nature of tapioca xerogels, which can self-bend to achieve a 3D shape.

FOOD STRUCTURE-NETHERLANDS (2021)

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Article Food Science & Technology

4D printing: Recent advances and proposals in the food sector

Xiuxiu Teng et al.

Summary: 4D food printing, an extension of 3D printing, shows potential for innovative customization in the food industry but still requires further research and development. Currently at a research stage, improvements in technology and solutions to related issues are necessary for future advancement.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Multidisciplinary Sciences

Morphing pasta and beyond

Ye Tao et al.

Summary: By leveraging stresses and diffusion effects, a transient morphing effect can be achieved in structures with parametric surface grooves, transforming flat objects into designed three-dimensional shapes. By tuning the grooving pattern, both zero and nonzero Gaussian curvature geometries can be achieved, improving food manufacturing efficiency and sustainable packaging.

SCIENCE ADVANCES (2021)

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Article Chemistry, Multidisciplinary

A Solvent Regulated Hydrogen Bond Crosslinking Strategy to Prepare Robust Hydrogel Paint for Oil/Water Separation

Zhongxiang Bai et al.

Summary: A strategy of using ethanol to dynamically regulate hydrogen bond crosslinking between PVA and TA is proposed to prepare a hydrogel paint, which shows ultra-high strength, swelling volume stability, and excellent oil-water separation efficiency. The mechanism involves re-establishment of intermolecular hydrogen bond mediated cross-linking during ethanol evaporation, offering new insights for scalable fabrication of hydrogel-coated porous materials for oil/water separation in industrial scenarios.

ADVANCED FUNCTIONAL MATERIALS (2021)

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Article Food Science & Technology

Microwave-induced deformation behaviors of 4D printed starch-based food products as affected by edible salt and butter content

Chang He et al.

Summary: This study successfully prepared 4D printed starch-based food products with directional bending deformation using microwave dehydration as an external stimulus. The research found that solid content has a significant impact on the properties of the products, and increased edible salt and butter content can significantly reduce the bending angles of the products.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)

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Article Engineering, Chemical

Investigation of hydrogel temperature and concentration on tapioca xerogel formation

Jaspin Stephen et al.

Summary: This study investigated the effects of temperature and concentration on tapioca hydrogel formation during gelatinization and xerogel characteristics. The designed tapioca xerogel showed potential applications in snack products like pasta, noodles, and chips, as well as in the development of functional foods and nutraceuticals. The emerging technique of two-dimensional flour-based xerogels with customizable shape change during cooking/frying could help reduce packaging material usage, transportation costs, and improve consumer acceptance.

JOURNAL OF FOOD PROCESS ENGINEERING (2021)

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Article Engineering, Chemical

Cold plasma-assisted shape-shifting of a flat two-dimensional wheat xerogel and its morphological behavior

Vidhi Gupta et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2020)

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Article Chemistry, Applied

The soy protein isolate-Octacosanol-polysaccharides nanocomplex for enhanced physical stability in neutral conditions: Fabrication, characterization, thermal stability

Dongze Li et al.

FOOD CHEMISTRY (2020)

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Review Food Science & Technology

An overview of classifications, properties of food polysaccharides and their links to applications in improving food textures

Xi Yang et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

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Article Engineering, Chemical

Indirect prediction of 3D printability of mashed potatoes based on LF-NMR measurements

Zhenbin Liu et al.

JOURNAL OF FOOD ENGINEERING (2020)

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Review Food Science & Technology

Design principles of food gels

Yiping Cao et al.

NATURE FOOD (2020)

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Article Chemistry, Applied

Physical stability and microstructure of rapeseed protein isolate/gum Arabic stabilized emulsions at alkaline pH

Qun Li et al.

FOOD HYDROCOLLOIDS (2019)

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Article Agriculture, Multidisciplinary

Relationship between Molecular Flexibility and Emulsifying Properties of Soy Protein Isolate-Glucose Conjugates

Rui Li et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

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Article Engineering, Chemical

Application of soy protein isolate and hydrocolloids based mixtures as promising food material in 3D food printing

Jingwang Chen et al.

JOURNAL OF FOOD ENGINEERING (2019)

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Article Food Science & Technology

Improving 3D printing process of lemon juice gel based on fluid flow numerical simulation

Fanli Yang et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

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Article Biochemistry & Molecular Biology

Effects of enriching with gellan gum on the structural, functional, and degradation properties of egg white heat-induced hydrogels

Jamal Babaei et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

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Review Food Science & Technology

Toward the design of functional foods and biobased products by 3D printing: A review

Stephane Portanguen et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

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Article Multidisciplinary Sciences

Thermoresponsive nanoemulsion-based gel synthesized through a low-energy process

Seyed Meysam Hashemnejad et al.

NATURE COMMUNICATIONS (2019)

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Article Food Science & Technology

Spontaneous Color Change of 3D Printed Healthy Food Product over Time after Printing as a Novel Application for 4D Food Printing

Ahmed Fathy Ghazal et al.

FOOD AND BIOPROCESS TECHNOLOGY (2019)

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Article Chemistry, Applied

Novel nanoparticles from insoluble soybean polysaccharides of Okara as unique Pickering stabilizers for oil-in-water emulsions

Tao Yang et al.

FOOD HYDROCOLLOIDS (2019)

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Article Biochemistry & Molecular Biology

Effect of Smilax china L. starch on the gel properties and interactions of calcium sulfate-induced soy protein isolate gel

Lulu Chu et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

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Article Engineering, Chemical

Starch gelatinization inside a whey protein gel formed by cold gelation

Anais Lavoisier et al.

JOURNAL OF FOOD ENGINEERING (2019)

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Article Chemistry, Applied

Nanoparticles assembled from mixtures of whey protein isolate and soluble soybean polysaccharides. Structure, interfacial behavior and application on emulsions subjected to freeze-thawing

Dario M. Cabezas et al.

FOOD HYDROCOLLOIDS (2019)

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Article Polymer Science

Konjac glucomannan/kappa carrageenan interpenetrating network hydrogels with enhanced mechanical strength and excellent self-healing capability

Yulong Chen et al.

POLYMER (2019)

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Article Food Science & Technology

Instrumental characterization of banana dessert gels for the elderly with dysphagia

Kamonwan Suebsaen et al.

FOOD BIOSCIENCE (2019)

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Article Food Science & Technology

Creation of internal structure of mashed potato construct by 3D printing and its textural properties

Zhenbin Liu et al.

FOOD RESEARCH INTERNATIONAL (2018)

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Article Engineering, Chemical

Impact of rheological properties of mashed potatoes on 3D printing

Zhenbin Liu et al.

JOURNAL OF FOOD ENGINEERING (2018)

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Article Food Science & Technology

3D printing of cereal-based food structures containing probiotics

Lu Zhang et al.

FOOD STRUCTURE-NETHERLANDS (2018)

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Article Food Science & Technology

Effect of the molecular weight of a neutral polysaccharide on soy protein gelation

Sonia R. Monteiro et al.

FOOD RESEARCH INTERNATIONAL (2017)

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Article Chemistry, Applied

A novel water-based process produces eco-friendly bio-adhesive made from green cross-linked soybean soluble polysaccharide and soy protein

Cheng Yuan et al.

CARBOHYDRATE POLYMERS (2017)

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Article Agriculture, Multidisciplinary

Structural and Functional Properties of Soy Protein Isolates Modified by Soy Soluble Polysaccharides

Yan-Teng Xu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)

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Article Agriculture, Multidisciplinary

Core-Shell Soy Protein-Soy Polysaccharide Complex (Nano)particles as Carriers for Improved Stability and Sustained Release of Curcumin

Fei-Ping Chen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)

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Article Chemistry, Physical

Biomimetic 4D printing

A. Sydney Gladman et al.

NATURE MATERIALS (2016)

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Article Chemistry, Multidisciplinary

An eco-friendly wood adhesive from soy protein and lignin: performance properties

Jing Luo et al.

RSC ADVANCES (2015)

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Review Chemistry, Applied

Soy proteins: A review on composition, aggregation and emulsification

K. Nishinari et al.

FOOD HYDROCOLLOIDS (2014)

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Article Architecture

4D PRINTING: MULTI-MATERIAL SHAPE CHANGE

Skylar Tibbits

ARCHITECTURAL DESIGN (2014)

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Article Chemistry, Physical

A study of dyes sorption on biobased cryogels

Rodica Dobritoiu et al.

APPLIED SURFACE SCIENCE (2013)

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Review Food Science & Technology

Proteins from land plants - Potential resources for human nutrition and food security

Li Day

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)

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Article Biophysics

Preparation and characterization of zein/chitosan complex for encapsulation of α-tocopherol, and its in vitro controlled release study

Yangchao Luo et al.

COLLOIDS AND SURFACES B-BIOINTERFACES (2011)

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Article Engineering, Chemical

Characterization of soy protein-based films prepared with acids and oils by compression

P. Guerrero et al.

JOURNAL OF FOOD ENGINEERING (2011)

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Article Engineering, Chemical

Thermal and mechanical properties of soy protein films processed at different pH by compression

P. Guerrero et al.

JOURNAL OF FOOD ENGINEERING (2010)

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Article Engineering, Chemical

Effect of inulin on the rheological properties of silken tofu coagulated with glucono-δ-lactone

Yen-Chang Tseng et al.

JOURNAL OF FOOD ENGINEERING (2009)

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Article Chemistry, Applied

Physicochemical and textural properties of heat-induced pea protein isolate gels

P. J. Shand et al.

FOOD CHEMISTRY (2007)

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Article Chemistry, Applied

Water sorption and mechanical properties of cassava starch films and their relation to plasticizing effect

S Mali et al.

CARBOHYDRATE POLYMERS (2005)

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Article Chemistry, Applied

FT-IR study of plant cell wall model compounds:: pectic polysaccharides and hemicelluloses

M Kacuráková et al.

CARBOHYDRATE POLYMERS (2000)

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Review Chemistry, Physical

Hydrocolloid gels of polysaccharides and proteins

K Nishinari et al.

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2000)

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Morphological and structural changes in thermally-induced soybean protein isolate xerogels modulated by soybean polysaccharide concentration

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