A5054145868- Proteins in Food Systems
- Food Chemistry and Fat Analysis
- Food composition and properties
- Microencapsulation and Drying Processes
- Pickering emulsions and particle stabilization
- Edible Oils Quality and Analysis
- Lipid metabolism and biosynthesis
- Probiotics and Fermented Foods
- Phytoestrogen effects and research
- Phytochemicals and Antioxidant Activities
- Antioxidant Activity and Oxidative Stress
- Biochemical effects in animals
- Tea Polyphenols and Effects
- Sirtuins and Resveratrol in Medicine
- Freezing and Crystallization Processes
- Meat and Animal Product Quality
Northeast Agricultural University
2021-2024
This study investigated the effect of succinylation and chitosan (CS) assembly at interfacial layer on stability digestion behavior quercetin (QUE) loaded soy protein isolate (SPI) emulsions. Four emulsions were compared: two monolayer with SPI or succinylated (SSPI) bilayer CS SSPI CS, formed via layer-by-layer electrostatic self-assembly. Compared emulsion stabilized by SPI, not only exhibited higher storage stability, but also superior oxidation stability. increased adsorbed content...
Guanidine hydrochloride (GuHCl) was used to disassemble and reassemble oleosome proteins (OP) encapsulate curcumin inside OP core-shell structures, improving its stability bioavailability. The effect of GuHCl on the structure indicated that disassembly reassembly primarily involved breakage formation hydrogen bonds. extrinsic-protein subunits in were completely disassembled by (5 M); after removal dialysis, re-linked with intrinsic-protein subunits, encapsulating during process. Curcumin...
In order to explore the stabilization mechanisms of intrinsic protein (IP) and extrinsic (EP) in natural oil-bodies, effects adding EP IP different relative proportions on stability, interfacial characteristics, digestibility artificial oil body (AOB) emulsions were studied. The stability test results showed that AOB emulsion prepared using 40% EP/60% exhibited highest ζ-potential (−36.3 mV) storage stability. According interface properties, competitive adsorption occurred at IPs EPs....
This study examined the effects of solution pH (3.0, 5.0, and 7.0), FeII, tannic acid (TA) on oil body (OB) emulsions monitored changes in emulsion particle size, zeta potential, appearance, microstructure, oxidation stability over 14 days storage at 37 °C. The chelation efficiency, fourier-transform infrared spectroscopy results showed that ability TA to chelate FeII absolute charge TA-Fe complexes increased with pH. In addition, distribution these was influenced by their electrostatic...