Food Hydrocolloids最新文献

{"title":"Exploring the potential of plant-based emulsion gels enriched with β-glucan and potato protein as egg yolk alternatives","authors":"Sisheng Li,&nbsp;Minna Luo,&nbsp;Donpon Wannasin,&nbsp;Xiaoyan Hu,&nbsp;Jaekun Ryu,&nbsp;Qian Ju,&nbsp;David Julian McClements","doi":"10.1016/j.foodhyd.2023.109511","DOIUrl":"https://doi.org/10.1016/j.foodhyd.2023.109511","url":null,"abstract":"<div><p>This study investigated the microstructure, physicochemical properties, and digestibility of plant-based egg yolk (PBEY) as a potential replacement for real egg yolk (REY). The PBEY consisted of oil-in-water emulsions containing β-carotene and vitamin D in the oil phase and β-glucan and potato proteins in the aqueous phase. The potato proteins were used as natural emulsifiers and gelling agents, the β-carotene was used as a natural yellow pigment, and the β-glucan, β-carotene, and vitamin D were used to improve the nutritional profile. In aqueous solutions, β-glucan was susceptible to aggregation and precipitation. However, it remained stable in PBEY during storage, which was attributed to non-covalent interactions between the potato proteins and β-glucan. β-glucan increased the apparent shear viscosity and shear thinning behavior of the PBEY, which was attributed to its polymeric nature. The thermal gelling properties of the PBEY were also affected by β-glucan addition, with a decrease in gelation temperature and final gel strength, indicating changes in gel structure. The addition of β-glucan also increased the hardness and resilience of the egg analogs, with 2.5 wt% yielding properties like REY in terms of springiness and chewiness. The color matching theory was used to match the color of the PBEY to REY. Optimizing the concentration of β-carotene in the PBEY allowed us to successfully match the yellow color of REY. The presence of β-glucan in the PBEY increased protein hydrolysis during simulated gastric and small intestinal digestion, but it decreased lipid hydrolysis and vitamin D bioaccessibility in the small intestine. This reduced bioaccessibility was attributed to the ability of the polysaccharide to inhibit the digestion of the protein-coated oil droplets. This study provides an improved understanding of how β<strong>-</strong>glucan affects the properties of nutrient-fortified PBEY. The PBEY developed in this study may be suitable for consumers seeking healthy and sustainable plant-based alternatives to REY. However, further research is required to test the sensory properties.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"148 ","pages":"Article 109511"},"PeriodicalIF":10.7,"publicationDate":"2023-11-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91993406","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Changes in the structure and aggregation behavior of wheat glutenin and gliadin induced by the combined action of heat treatment and wheat bran dietary fiber","authors":"Qingdan Bao,&nbsp;Jingyao Yan,&nbsp;Zhen Wang,&nbsp;Sen Ma","doi":"10.1016/j.foodhyd.2023.109506","DOIUrl":"https://doi.org/10.1016/j.foodhyd.2023.109506","url":null,"abstract":"<div><p>The effects of different levels of wheat bran dietary fiber (WBDF) on the structure and aggregation behavior of glutenin and gliadin during heating were studied. With increasing temperature, the tanδ value increased from 0.23 to 0.51 in the WBDF-glutenin system (P &lt; 0.05) and decreased from 1.31 to 0.31 in the WBDF-gliadin system (P &lt; 0.05). In the WBDF-gliadin system, the amount of free –SH increased from 0.46 to 5.18 μmol/g with increasing WBDF levels and temperature (P &lt; 0.05). WBDF was involved in the rearrangement of the molecular forces of glutenin and gliadin during heating. WBDF enhanced the hydrophobic interaction between glutenin and gliadin at 25 °C and 60 °C, and weakened this interaction at 95 °C and 130 °C. Overall, WBDF addition had a greater effect than temperature for the induction of significant structural changes in glutenin and gliadin. This study provides a more comprehensive theoretical basis for the quality improvement of high-fiber flour products.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"148 ","pages":"Article 109506"},"PeriodicalIF":10.7,"publicationDate":"2023-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91993405","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Tributyrin microcapsule prepared by ultrahigh methoxylated pectin combination with maltodextrin: The characterization, gastrointestinal digestion, and fecal fermentation behavior","authors":"Weichao Cao ,&nbsp;Shuyi Guan ,&nbsp;Nerissa Arviana Tristanto ,&nbsp;Yuying Yuan ,&nbsp;Zhitao Li ,&nbsp;Yanjun Tong ,&nbsp;Xiao Hua","doi":"10.1016/j.foodhyd.2023.109505","DOIUrl":"https://doi.org/10.1016/j.foodhyd.2023.109505","url":null,"abstract":"<div><p>A modified ultrahigh methoxylated pectin (UHMP, DM&gt;90%) combined with maltodextrin was used to prepare tributyrin microcapsules. The encapsulation performance of microcapsules and their potential application in gut health were investigated in this study. Results showed that tributyrin was successfully encapsulated into the matrix of microcapsules, and there is no extensive chemical reaction occurred during encapsulation. The UHMP is conducive to the dispersion of tributyrin, while the maltodextrin as wall material promoted the formation of smooth surface structure of microcapsules. Microencapsulation is able to provide thermal protection for tributyrin, as reflected by the increased decomposition temperature and the decreased weight loss rate. In addition, microencapsulation effectively masks the unpleasant odor of tributyrin, resulting in a significantly reduced off-odor retention rate. During small intestinal digestion, the UHMP-stabilized tributyrin emulsions partly demulsified and led to the release of tributyrin, however, a significant higher tributyrin retention rate (88.1 ± 1.3%) was observed in UHMP-stabilized tributyrin emulsions when compared with the blank group (60.1 ± 4.6%). Through <em>in vitro</em> fecal fermentation, it was found that UHMP-stabilized tributyrin emulsions can regulate bacterial community by stimulating the growth of probiotics (e.g. <em>Lachnospira</em>, <em>Phascolarctobacterium</em>, and <em>Parabacteroides</em>) and decreasing the relative abundances of harmful microbes (e.g. <em>Klebsiella</em> and <em>Fusobacterium</em>). Furthermore, UHMP-stabilized tributyrin emulsions promote the production of SCFAs, especially, the content of butyric acid increased from 1.59 ± 0.32 mmol/L to 10.58 ± 1.89 mmol/L. The present study provides a feasible approach for the preparation of tributyrin microcapsule, which improves its application performance in gut health.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"148 ","pages":"Article 109505"},"PeriodicalIF":10.7,"publicationDate":"2023-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91594158","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dual stabilization of O/W/O double emulsions by proteins: An interfacial perspective","authors":"Zijian Zhi ,&nbsp;Hao Li ,&nbsp;Indi Geurs ,&nbsp;Benny Lewille ,&nbsp;Rui Liu ,&nbsp;Paul Van der Meeren ,&nbsp;Koen Dewettinck ,&nbsp;Filip van Bockstaele","doi":"10.1016/j.foodhyd.2023.109488","DOIUrl":"https://doi.org/10.1016/j.foodhyd.2023.109488","url":null,"abstract":"<div><p>Oil-in-water-in-oil (O/W/O) double emulsions are regarded as a promising emulsion system to accomplish multifunctionality in the food industry. However, the stability of the complex structure of O/W/O double emulsions is still a problem to be solved due to the presence of two completely opposite water-oil interfaces. To overcome this issue, the application of proteins was investigated to demonstrate their stabilization effect on the O/W/O double emulsion. In this study, a model O/W/O double emulsion was formulated with the commercial emulsifiers Tween 80 and polyglycerol polyricinoleate (PGPR), and then different proteins were introduced to alternate Tween 80. The results showed that the release rate of the inner oil to the outer phase in O/W/O double emulsions stabilized by proteins and PGPR was significantly reduced by about 30% after 2 weeks of storage compared to Tween 80. The stabilization mechanism was verified using drop shape tensiometry, and it was found that whey protein isolate (WPI) and modified pea protein isolate (MPPI) could improve the interfacial moduli of both the inner and outer W–O films, further strengthening the mechanical properties of W–O interfaces against deformation and hence achieving the dual stabilization of O/W/O double emulsions. On the other hand, sodium caseinate (SC) only enhanced the interfacial properties of the PGPR-covered external interface compared to Tween 80. Taken together, this work provides a better understanding of how the composition of the intermediate water phase affects the stability of O/W/O double emulsions and paves the way to design highly stable O/W/O emulsions for food application.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"148 ","pages":"Article 109488"},"PeriodicalIF":10.7,"publicationDate":"2023-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91993407","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The impact of ultrasound treatment combined with flaxseed gum on the foaming properties of egg white","authors":"Yue Tian,&nbsp;Jingzi Pi,&nbsp;Jiran Lv,&nbsp;Yinxia Chen,&nbsp;Meihu Ma,&nbsp;Xing Fu","doi":"10.1016/j.foodhyd.2023.109507","DOIUrl":"https://doi.org/10.1016/j.foodhyd.2023.109507","url":null,"abstract":"<div><p>The foaming property of egg white (EW) is essential in food processing. In this study, we investigated the effect of ultrasound combined with adding different concentrations (0, 0.4, 0.5, 0.6, 0.7, and 0.8 %, m/v) of flaxseed gum (FG) on EW foaming. The results showed that the cooperation of ultrasound treatment and FG significantly improved the foaming stability. Regarding details, FG reduced the sulfhydryl content and surface hydrophobicity of EW proteins while increasing the average particle size and PDI value. Despite the ultrasound treatment, FG significantly improved the foaming stability from 62.83% to 99.82% (p &lt; 0.05). Based on the analysis of ξ-potential, surface tension, rheology, etc., FG improved the EW microenvironment, which is conducive to foaming stability. As a new type of polysaccharide, FG combined with ultrasound can significantly improve the foaming properties. This research could solve the problem of reduced foaming stability of EW treated by ultrasound alone, making promising applications in the food industry.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"148 ","pages":"Article 109507"},"PeriodicalIF":10.7,"publicationDate":"2023-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91993409","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Co-encapsulation of bioactive components using protein-based various assemblies: Necessary, assembling structure, location and partition","authors":"Kaiwen Chen ,&nbsp;Fanlin Zhou ,&nbsp;Yang Chen ,&nbsp;Qianqian Shen ,&nbsp;Suyin Feng ,&nbsp;Li Liang","doi":"10.1016/j.foodhyd.2023.109492","DOIUrl":"https://doi.org/10.1016/j.foodhyd.2023.109492","url":null,"abstract":"<div><h3>Background</h3><p>Bioactive components (BCs) have been used in food, pharmaceutical and cosmetic fields. Due to chemical instability, low solubility and low bioavailability, it is necessary to design the edible carriers for their encapsulation, protection and delivery. Proteins assemble to form various supramolecular structures as potential carriers of BCs. With the development of food science, it puts forward higher requirements for structural design and functional customization of edible carriers. In order to provide multiple health benefits, synergistic bioactivity and improved stability, these provide motivation to simultaneously encapsulate multiple BCs in a carrier.</p></div><div><h3>Scope and approach</h3><p>This review introduces the necessary for simultaneous encapsulation of multiple BCs in a carrier and the co-encapsulation of BCs with similar solubility and highlights the separated co-encapsulation of multiple BCs with different solubility using protein assemblies, including their partition, protection and delivery.</p></div><div><h3>Key findings and conclusions</h3><p>Protein-based assemblies can be used for the co-encapsulation of multiple BCs. The encapsulation of multiple BCs with similar solubility resembles that of a single one at high content to some extent. The co-encapsulation of BCs with different solubility could be achieved using the assemblies with different domains, such as emulsion gels, oil-in-water emulsions, water-in-oil-water emulsions. Furthermore, BCs could also be separately co-encapsulated using molecular complexes and nano/micro-particles with homogeneous, core-shell and hollow structures. It would be advantageous to co-encapsulate, protect and delivery BCs by designing protein-based carriers with novel structure, clarifying mass transfer of BCs in a carrier, and considering the interaction of proteins with BCs or their decomposition products.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"148 ","pages":"Article 109492"},"PeriodicalIF":10.7,"publicationDate":"2023-11-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91594159","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A novel baking additive: Preparation, characterization, and application of chitosan hydrochloride/carboxymethyl starch sodium nano-gel for wheat bread","authors":"Xinlai Dou ,&nbsp;Yanling Hao ,&nbsp;Ying Sun ,&nbsp;Pin Yang ,&nbsp;Linlin Liu ,&nbsp;Yinyuan He ,&nbsp;Yanguo Shi ,&nbsp;Chunhua Yang ,&nbsp;Fenglian Chen","doi":"10.1016/j.foodhyd.2023.109459","DOIUrl":"https://doi.org/10.1016/j.foodhyd.2023.109459","url":null,"abstract":"<div><p>In this study, we hypothesized that chitosan hydrochloride/carboxymethyl starch sodium <strong>(</strong>CHC-CMS-Na) nanogels could improve bread quality as a baking additive. Starch-based nanogels were prepared by the covalent crosslinking of CHC and CMS-Na using EDC·HCl (1-(3-Dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride). The CHC-CMS-Na nano-gel with the ratio of CHC: CMS-Na (2:1, v/v) at pH 3 exhibited the smallest particle size of 41.85 nm, with a PDI of 0.33, highest yield, spherical shape, and the formation of new bonds at 1596 cm⁻¹ was confirmed by Fourier transform infrared spectroscopy (FTIR). The CHC-CMS-Na nano-gel exhibited viscoelasticity and had higher G′ of and G\". The X-ray diffraction (XRD) results revealed that the addition of CHC disrupted the crystalline structure of CMS-Na and the corresponding peaks gradually weakened, providing further evidence for CHC-CMS-Na nano-gel formation. Compared to the control sample, the wheat bread with 0.50% (w/w) CHC-CMS-Na nano-gel had a better specific volume of 3.12 mL/g, moisture content of 25.12% (primarily composed of bound and partially bound water), better porosity of 6.06%, and the springiness of bread increased from 0.87 to 0.93 and the hardness decreased from 1367.17 gf to 1283.62 gf. Therefore, CHC-CMS-Na nanogels have great potential as novel baking additives in the food industry.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"148 ","pages":"Article 109459"},"PeriodicalIF":10.7,"publicationDate":"2023-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91594053","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Porous gelatin microspheres for high loading and improved stability of anthocyanins: Serving as antioxidant factors and food freshness indicators","authors":"Jialin Sun ,&nbsp;Zihao Wei ,&nbsp;Changhu Xue","doi":"10.1016/j.foodhyd.2023.109494","DOIUrl":"https://doi.org/10.1016/j.foodhyd.2023.109494","url":null,"abstract":"<div><p>Porous gelatin microspheres (PGMs) are effective means to achieve controlled release and rapid functional response of anthocyanins (ANCs). In this study, PGMs were developed by the calcium carbonate template method, which had a surface and internal porous structure. Subsequently, the loading of ACNs occurred at pH = 4 driven by the electrostatic interaction between positively charged PGMs and negatively charged ACNs, and the maximum loading was 353.08 ± 0.94 mg_ACN/g_PGMs. In addition, ACN@PGMs could also realize the long-term controlled release of ACNs, significantly delayed the degradation rate of ACNs and increased the possibility of long-term antioxidant activity of ACNs. Meanwhile, the stability experiment of storage results showed that the degradation rate of ACNs under light and humidity conditions was 56.656 ± 0.209% after 16 days, while the degradation rate of ACNs within ACN@25PGMs was only 49.239 ± 0.490%, significantly improving the storage stability of ACNs. Finally, ACN@PGMs had excellent ammonia responsiveness and the color change (from purple to yellow) could be seen by the naked eye. This provided a basis for the subsequent application of ACN@PGMs as antioxidant factors and food freshness indicators in the food field.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"148 ","pages":"Article 109494"},"PeriodicalIF":10.7,"publicationDate":"2023-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91594055","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhanced solubility, thermal stability and antioxidant activity of resveratrol by complexation with ovalbumin amyloid-like fibrils: Effect of pH","authors":"Ya-Ru Wang ,&nbsp;Qin Yang ,&nbsp;Yi-Xuan Jiang ,&nbsp;Han-Qing Chen","doi":"10.1016/j.foodhyd.2023.109463","DOIUrl":"https://doi.org/10.1016/j.foodhyd.2023.109463","url":null,"abstract":"<div><p>Resveratrol (RES) has attracted much attention because of its many potential health benefits. However, its poor aqueous solubility and chemical instability hinder its application. In this study, ovalbumin (OVA) fibrils (OVAF) were used as nanocarriers to improve the aqueous solubility, thermal stability and antioxidant activity of hydrophobic RES, and the effects of pH were also investigated. The results showed that after complexation with OVAF at pH 2.0, the aqueous solubility of RES was 12.3 times higher than that of free RES. Transmission electron microscope images revealed that after incorporating with RES, the OVAF assembled into entangled aggregates due to the interaction. Intrinsic fluorescence spectra, Fourier transform infrared spectra and zeta potential measurements showed that the hydrophobic interactions, hydrogen bonds and electrostatic interactions were mainly contributed to the formation of OVAF/RES complex. Moreover, X-ray diffraction results proved that RES was encapsulated in fibrils with an amorphous form. It was noteworthy that OVAF at pH 2.0 had the highest binding constant with RES, and thus it exhibited the best protective effect on thermal degradation of RES. In addition, the antioxidant capacity of RES was drastically improved through the complexation with OVAF. Hence, these results suggested that OVA amyloid-like fibrils may be a suitable nanocarriers for hydrophobic nutrients.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"148 ","pages":"Article 109463"},"PeriodicalIF":10.7,"publicationDate":"2023-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89990373","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of enzymatic dephosphorylation on caprine casein micelle structure","authors":"Jielong Zhang ,&nbsp;Dasong Liu ,&nbsp;Xiumei Tao ,&nbsp;Jun Tang ,&nbsp;Xiaoyu Peng ,&nbsp;Thom Huppertz ,&nbsp;Xiaoming Liu ,&nbsp;Peng Zhou","doi":"10.1016/j.foodhyd.2023.109466","DOIUrl":"https://doi.org/10.1016/j.foodhyd.2023.109466","url":null,"abstract":"<div><p>The effect of enzymatic dephosphorylation, using intestinal alkaline phosphatase, on the structure of casein micelles in caprine micellar casein concentrate (MCC) was studied. An optimal condition, involving preheating the MCC dispersion, pH 6.4, 2.5 mg casein/mL and 0.4 U phosphatase/mL, was established and used to prepare MCC with 0–49% dephosphorylation by incubation at 37 °C for 0–180 min. β-Casein showed marked dephosphorylation and formed multi-phosphorylated isoforms depending on dephosphorylation degree, whereas α_s- and κ-caseins showed limited and fast dephosphorylation, respectively. With increasing dephosphorylation, both the colloidal calcium and the calcium sensitive micellar caseins, especially β-casein, were gradually dissociated, and the calcium insensitive serum κ-casein was gradually associated with the micelles. The dissociated β-casein fraction was predominated by isoforms with lower number of phosphate groups. For micelles with increasing dephosphorylation, the molar mass decreased, the gyration and hydrodynamic radii decreased, the ratio of gyration to hydrodynamic radii and micellar hydration increased, the spherical morphology was generally retained, and the internal protein inhomogeneity disappeared progressively. These results suggest that after dephosphorylation, the caprine micelle framework underwent an intra-micellar mass redistribution, and become more loose and homogeneous.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"148 ","pages":"Article 109466"},"PeriodicalIF":10.7,"publicationDate":"2023-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91594157","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}