Correlation between interfacial layer properties and physical stability of food emulsions: Current trends, challenges, strategies, and further perspectives
Z Cai, Y Wei, A Shi, J Zhong, P Rao, Q Wang… - Advances in Colloid and …, 2023 - Elsevier
Emulsions are thermodynamically unstable systems that tend to separate into two
immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the …
immiscible phases over time. The interfacial layer formed by the emulsifiers adsorbed at the …
Green biopolymers from by-products as wall materials for spray drying microencapsulation of phytochemicals
Background Spray drying is still the most important technique for the microencapsulation of
bioactive ingredients. It makes possible to create easy-handling powdered microcapsules …
bioactive ingredients. It makes possible to create easy-handling powdered microcapsules …
Soluble soybean polysaccharide/carboxymethyl chitosan coatings incorporated with lavender essential oil: Structure, properties and application in fruit preservation
J Liu, Y Liu, S Shao, X Zheng, K Tang - Progress in Organic Coatings, 2022 - Elsevier
Soluble soybean polysaccharide (SSPS)-based coatings incorporated with carboxymethyl
chitosan (CMCS) and lavender essential oil (LEO) were developed by high shear …
chitosan (CMCS) and lavender essential oil (LEO) were developed by high shear …
Citric acid crosslinked soluble soybean polysaccharide films for active food packaging applications
J Liu, Y Dong, X Zheng, Y Pei, K Tang - Food Chemistry, 2024 - Elsevier
In this work, a nontoxic crosslinking agent, citric acid (CA), was used to crosslink glycerol-
plasticized SSPS films via a heat activated reaction. Fourier transform infrared spectroscopy …
plasticized SSPS films via a heat activated reaction. Fourier transform infrared spectroscopy …
Improving the emulsifying properties of sodium caseinate through conjugation with soybean soluble polysaccharides
This study was conducted to investigate the impact on the techno-functionality over sodium
caseinate (NaCS) when are conjugated with soluble soybean polysaccharides (SSPS) …
caseinate (NaCS) when are conjugated with soluble soybean polysaccharides (SSPS) …
Structural characterization of a soluble polysaccharide SSPS1 from soy whey and its immunoregulatory activity in macrophages
X Guan, Q Wang, B Lin, M Sun, Q Zheng… - International Journal of …, 2022 - Elsevier
A soluble soybean polysaccharide SSPS1 with a molecular weight of 2737 kDa was
extracted and purified from soy whey. SSPS1 was composed of glucose (97.3%) and a small …
extracted and purified from soy whey. SSPS1 was composed of glucose (97.3%) and a small …
Structure/function relationships of bean polysaccharides: A review
H Liu, J Xu, X Xu, Z Yuan, H Song… - Critical Reviews in …, 2023 - Taylor & Francis
Beans are a rich source of high quality protein and oil, and have attracted increasing interest
from both nutrition researchers and health-conscious consumers. This review aims to …
from both nutrition researchers and health-conscious consumers. This review aims to …
Supplement of Caulerpa lentillifera polysaccharide by pre‐prandial gavage and free feeding demonstrates differences to prevent obesity and gut microbiota …
Y You, H Song, L Wang, Z Liu, X Guo… - Journal of the …, 2023 - Wiley Online Library
BACKGROUND Caulerpa lentillifera has received extensive attention regarding expansion
of its farming and increasing consumption. In our previous study, the structure of C …
of its farming and increasing consumption. In our previous study, the structure of C …
Structural changes and in vitro bioaccessibility of CPP-febisgly complexes: Dependence on iron load
R Wang, H Bai, T Liu, H Wang, Y Fan, Z Wang - Food Chemistry, 2025 - Elsevier
The effect of casein phosphopeptides (CPP) and ferrous bisglycinate (FebisGly) at different
ratios (1: 20, 1: 10, and 1: 5 w/w) on iron supplementation was investigated. The in vitro …
ratios (1: 20, 1: 10, and 1: 5 w/w) on iron supplementation was investigated. The in vitro …
Controlled lipid digestion in the development of functional and personalized foods for a tailored delivery of dietary fats
B Kupikowska-Stobba, H Niu, I Klojdová, R Agregán… - Food Chemistry, 2024 - Elsevier
In recent decades, obesity and its associated health issues have risen dramatically. The
COVID-19 pandemic has further exacerbated this trend, underscoring the pressing need for …
COVID-19 pandemic has further exacerbated this trend, underscoring the pressing need for …