Effect of polysaccharide addition on food physical properties: A review
Z Wang, L Wang, X Yu, X Wang, Y Zheng, X Hu… - Food Chemistry, 2024 - Elsevier
The texture, flavor, performance and nutrition of foods are affected by their physical
properties during processing, cooking, storage, and shelf life. In addition to chemical …
properties during processing, cooking, storage, and shelf life. In addition to chemical …
Hyaluronic acid-based nanodelivery systems for food bioactive compounds
Background Hyaluronic acid (HA) is a natural polysaccharide that is available as a food
additive and dietary supplement. As HA can specifically bind multiple receptors (eg, cluster …
additive and dietary supplement. As HA can specifically bind multiple receptors (eg, cluster …
Enhancing the stability of oil-in-water emulsions by non-covalent interaction between whey protein isolate and hyaluronic acid
N Wang, X Zhao, Y Jiang, Q Ban, X Wang - International Journal of …, 2023 - Elsevier
This study aimed to investigate the effect of non-covalent interactions between different
concentrations (0.1–1.2%, w/v) of hyaluronic acid (HA) and 3%(w/v) whey protein isolate …
concentrations (0.1–1.2%, w/v) of hyaluronic acid (HA) and 3%(w/v) whey protein isolate …
Development and characterization of a casein-hyaluronic acid emulsion gel with high water-holding capacity and excellent rheological properties for 3D printing
N Wang, J Hu, K Zhang, Y Zhang, Y Jiang, X Wang… - Food …, 2023 - Elsevier
This study investigates whether the rheological properties and printability of a casein (CAS)
emulsion gels could be enhanced by adding hyaluronic acid (HA) for extrusion-based food …
emulsion gels could be enhanced by adding hyaluronic acid (HA) for extrusion-based food …
Tuning whey protein isolate/hyaluronic acid emulsion gel structure to enhance quercetin bioaccessibility and in vitro digestive characteristics
N Wang, K Zhang, Y Chen, J Hu, Y Jiang, X Wang… - Food Chemistry, 2023 - Elsevier
Abstract Quercetin (Que), a health-promoting polyphenol, has limited applicability in food
products due to its susceptibility to degradation in the gastrointestinal tract. To overcome this …
products due to its susceptibility to degradation in the gastrointestinal tract. To overcome this …
Formation, stability and in vitro digestion of curcumin loaded whey protein/hyaluronic acid nanoparticles: Ethanol desolvation vs. pH-shifting method
W Zhong, J Li, C Wang, T Zhang - Food Chemistry, 2023 - Elsevier
Curcumin (CUR) was encapsulated in whey protein isolate/hyaluronic acid (WPI/HA)
electrostatic nanoparticles at pH 5.4, 4.4, 3.4 and 2.4 using ethanol desolvation (DNP) or pH …
electrostatic nanoparticles at pH 5.4, 4.4, 3.4 and 2.4 using ethanol desolvation (DNP) or pH …
Efficient production of hyaluronic acid by Streptococcus zooepidemicus using two-stage semi-continuous fermentation
Y Zhang, J Dong, G Xu, R Han, J Zhou, Y Ni - Bioresource Technology, 2023 - Elsevier
Hyaluronic acid is a kind of mucopolysaccharide that has wide applications in cosmetics,
health food, and orthopedics. Using Streptococcus zooepidemicus ATCC 39920 as parent, a …
health food, and orthopedics. Using Streptococcus zooepidemicus ATCC 39920 as parent, a …
Analysis of non-covalent interaction between β-lactoglobulin and hyaluronic acid under ultrasound-assisted treatment: Conformational structures and interfacial …
G Song, L Zhou, L Zhao, D Wang, T Yuan, L Li… - International Journal of …, 2024 - Elsevier
Hyaluronic acid (HA) used as a food ingredient is gaining acceptance and popularity.
However, the studies available for the effect of HA concentrations on the properties of β …
However, the studies available for the effect of HA concentrations on the properties of β …
[HTML][HTML] Emulsions stabilised by casein and hyaluronic acid: Effects of high intensity ultrasound on the stability and vitamin E digestive characteristics
N Wang, J Cheng, Y Jiang, Y Meng, K Zhang… - Ultrasonics …, 2023 - Elsevier
This study aimed to prepare an emulsion stabilised by an ultrasound-treated casein (CAS)-
hyaluronic acid (HA) complex and to protect vitamin E during in vitro digestion. It was found …
hyaluronic acid (HA) complex and to protect vitamin E during in vitro digestion. It was found …
Construction of astaxanthin loaded Pickering emulsions gel stabilized by xanthan gum/lysozyme nanoparticles with konjac glucomannan from structure, protection …
W Xu, Y Ning, M Wang, S Zhang, H Sun, Y Yin… - International Journal of …, 2023 - Elsevier
Pickering emulsion gels have demonstrated their efficacy in delivering bioactive compounds
by effectively preventing droplet aggregation, Ostwald maturation, and phase separation …
by effectively preventing droplet aggregation, Ostwald maturation, and phase separation …