Food Hydrocolloids最新文献

{"title":"Gelatin-based film applying cyclodextrin metal-organic frameworks for controlled release of thyme essential oil: Development, characterization and application in fruit preservation","authors":"Yaqi Li ,&nbsp;Yibo Song ,&nbsp;Guoxin Dong ,&nbsp;Demei Meng ,&nbsp;Mingfei Pan ,&nbsp;Shuo Wang","doi":"10.1016/j.foodhyd.2025.112045","DOIUrl":"10.1016/j.foodhyd.2025.112045","url":null,"abstract":"<div><div>In this study, thyme essential oil (TEO) was encapsulated into β-cyclodextrin metal-organic frameworks (β-CD-MOFs), and the resulting TEO@β-CD-MOFs complex was incorporated into a gel matrix to prepare the Gel/TEO@β-CD-MOFs nanocomposite films. Compared with previous studies that encapsulated macromolecular antibacterial substances into β-CD, the encapsulation of TEO into β-CD-MOFs achieved a higher encapsulation efficiency (88.26 %) and demonstrated superior antibacterial (antibacterial rate &gt;95 %) and antioxidant (free radical scavenging rate &gt;75 %) properties. This approach also facilitated a slower and more controlled release of TEO during storage. The shelf life of strawberries was extended to 8 days, further confirming the enhanced preservation performance of the Gel/TEO@β-CD-MOFs nanocomposite film. Moreover, the addition of 7.5 % TEO@β-CD-MOFs into the gel matrix, improved the mechanical properties of the film, with the tensile strength (TS) reaching 15.73MPa and the elongation at break (EB) increasing to 14.69 %. The water contact angle (WCA) remained at a favorable hydrophobic level of 95.84°. In conclusion, the nanocomposite films developed in this study exhibit promising potential for application in fruit preservation.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112045"},"PeriodicalIF":11.0,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216868","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 NaCl on physicochemical and rheological properties of hydroxypropyl cassava Starch–Xanthan gum mixture","authors":"Guohua Hou ,&nbsp;Youjie Guo ,&nbsp;Song Miao ,&nbsp;Longtao Zhang ,&nbsp;Baodong Zheng","doi":"10.1016/j.foodhyd.2025.112063","DOIUrl":"10.1016/j.foodhyd.2025.112063","url":null,"abstract":"<div><div>As the primary electrolyte in salt-containing foods, NaCl governs interparticle repulsions and water partitioning across polymer networks. The mechanisms by which NaCl tunes electrostatic screening, hydration, and interpolymer association in HPCS–XG gels remain insufficiently defined. Here we integrate RVA, ζ-potential, LF-NMR, oscillatory/steady rheology, FTIR/XRD, and SEM to establish a salt-mediated mechanism that links ionic strength to gelatinization, network assembly, and water dynamics. NaCl decreases the absolute ζ-potential, contracts XG coils, and tightens HPCS–XG contacts while reducing effective water availability and perturbing hydrogen-bonding. These coupled effects suppress granule swelling and amylose leaching (19.92 → 12.02 g/g; 13.9 → 8.38 %), increase apparent solubility (18.0 → 63.5 %), and shorten the long-T₂ water population (1126 → 464 ms). At moderate ionic strength, reinforced interpolymer association yields a viscosity maximum (∼1246 cP at 0.5 M) and higher optical clarity; at 1.0 M, hydration limitation and restricted chain mobility outweigh associative gains, producing softer weak-gel networks (G′↓, tan δ↑) and reduced thixotropic recovery. Pasting temperature increases with salinity, and particle size shifts downward, consistent with suppressed swelling and screened interparticle repulsions. Microstructural evidence corroborates this pathway: lamellar matrices evolve into flocculated, particulate networks with increasing salinity; FTIR indicates no new covalent functionalities, and XRD reveals salt crystallites in dried gels. Collectively, the data converge on a unifying mechanism in which NaCl tunes electrostatic screening and hydrogen-bond architecture to control granule swelling, chain association, and water partitioning, defining a concentration-dependent optimum for viscosity and clarity and a predictable softening beyond 0.5 M. These rules provide actionable levers for designing salt-containing foods with targeted texture, stability, and processing robustness.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112063"},"PeriodicalIF":11.0,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216874","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":"Konjac glucomannan retards the deterioration of whey protein isolate gel quality after freeze-thaw cycles and their application in frozen skimmed yogurt","authors":"Hui-Ling Li ,&nbsp;Xu-Mei Wang ,&nbsp;Zong-Cai Tu ,&nbsp;Jun Liu ,&nbsp;Yan-Hong Shao","doi":"10.1016/j.foodhyd.2025.112058","DOIUrl":"10.1016/j.foodhyd.2025.112058","url":null,"abstract":"<div><div>The mechanism of konjac glucomannan (KGM) retards the deterioration of whey protein isolate (WPI) gel quality after freeze-thaw cycles (FTC), and the application of KGM-crosslinked WPI in frozen skimmed yogurt was investigated. Compared with natural WPI, the WPI composite gel with 0.2 % KGM exhibited excellent gel strength, rheological properties, thermal stability and a dense gel network structure after two FTC. During FTC, KGM interacted with WPI causing changes in protein conformation, with β-turn shifting to β-sheet, an increase in disulfide bonds, and an unchanged amount of immobilized water, which made the system more stable. Meanwhile, KGM was filled in the WPI gel networks to absorb water, reducing the formation of ice crystals, and this gel network structure could also restrict the movement of water molecules, inhibiting the growth of ice crystals, thereby reducing the losses caused by FTC. Overall, KGM significantly alleviated the deterioration of WPI gel quality after FTC through inducing protein structure changes to facilitate the formation of a dense gel network, inhibiting ice crystal formation, and regulating moisture. In addition, after freeze-thaw treatment, the water-holding capacity, rheological properties, and mouthfeel of skimmed yogurt with KGM cross-linked WPI were far superior to those of pure skimmed yogurt and skimmed yogurt with only WPI added. These findings demonstrated the potential of KGM as a cryoprotectant, offering the possibility of achieving high-quality frozen dairy products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112058"},"PeriodicalIF":11.0,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216955","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":"Maillard reaction altering the properties of pullulan/fish skin gelatin based electrospun nanofibers: structure, physicochemical, mechanical characteristics and antibacterial activity","authors":"Mouhamed Fall ,&nbsp;Khin Su Su Hlaing ,&nbsp;Menglin Jiang ,&nbsp;Genyi Zhang","doi":"10.1016/j.foodhyd.2025.112062","DOIUrl":"10.1016/j.foodhyd.2025.112062","url":null,"abstract":"<div><div>In this study, novel pullulan (PUL)/fish skin gelatin (FSG) electrospun nanofibers were cross-linked via Maillard reaction (MR) to enhance their functional properties for food packaging applications. Crosslinking index and X-ray photoelectron spectroscopy (XPS) analysis confirmed successful cross-linking. The resulting nanofibers exhibited uniform diameters ranging from 100 to 300 nm, with MR cross-linking enhancing their structural stability. Fourier-transform infrared (FTIR) showed that the glycation consumed the –NH2 groups, cleaved sugar units of PUL, and affected the secondary structure of FSG, and thermogravimetric analysis (TGA) demonstrated improved thermal stability, with maximum degradation at 315.5 °C for cross-linked nanofibers (N-MR) compared to 308.2 °C for uncross-linked nanofibers (N). MR significantly improved the mechanical properties, with the tensile strength increasing from 3.01 MPa to 3.59 MPa for the 4:1 blend, and from 1.53 MPa to 3.84 MPa for the 7:3 blend after MR reaction. The water contact angle was maintained below 90°, with values increasing from 46.2° (10:0) to 88.9° (1:1) after MR. The water vapor permeability decreased from 5.35 to 4.71 g mm/m²·h·kPa for the 4:1 blend, while the swelling rates reduced from 774.6 % to 693.9 % for the 1:1 blend after MR, enhancing their barrier properties, and this trend was consistent across all blends. Antioxidant activity was significantly enhanced, with total phenolic content reaching 36.14 mg GAE/100g for the N-MR-1:1 blend, and DPPH and ABTS scavenging activities reached 81.19 % and 75.10 %, respectively. MR cross-linked nanofibers also exhibited antibacterial effects against <em>E. coli</em> and <em>S. aureus</em>, making them promising candidates for sustainable active food packaging.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112062"},"PeriodicalIF":11.0,"publicationDate":"2025-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216996","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":"Precise control of biphasic droplet symmetry: Nanoparticle-mediated 2D interfacial engineering modulates 3D spatial configuration","authors":"Xiaolong Li,&nbsp;Changhu Xue,&nbsp;Zihao Wei","doi":"10.1016/j.foodhyd.2025.112041","DOIUrl":"10.1016/j.foodhyd.2025.112041","url":null,"abstract":"<div><div>Differences in the spatial arrangement of two immiscible phases lead to variations in the symmetry of biphasic droplets, thereby endowing them with diversified 3D spatial configurations. Symmetric core-shell droplets and asymmetric Janus droplets play crucial roles in the food field, including applications in protective encapsulation, controlled release, autonomous motion, particle synthesis, and more. However, comprehending and elucidating the control mechanism of biphasic droplet symmetry in one-step emulsification process remains a daunting challenge. The collision and coalescence behaviors of zein droplets and sodium alginate droplets in 3D space, similar to phagocytosis, create opportunities for the formation of biphasic droplets and the precise control of their symmetry. The interactions between immiscible droplets are closely linked to their 2D interfacial structure. Nanoparticles are utilized as an effective tool to control integrity of 2D interface in monophasic droplets. Therefore, the protein–polysaccharide nanoparticles, fabricated through deamidation and the Maillard reaction, are utilized to regulate the properties of the sodium alginate droplet 2D interface. Variations in the 2D interface structure of the sodium alginate droplets lead to the complete or incomplete engulfment of the sodium alginate droplets by the zein droplets. Ultimately, the nanoparticle-mediated 2D interface engineering modulates 3D spatial configuration of biphasic droplets. This work employs dimensionality reduction theory, using a 2D interface as an anchor point, to achieve symmetry control of biphasic droplets through nanoparticles. It not only lays theoretical foundations for applications of biphasic droplets but also introduces a new research paradigm for the design of functional food colloid structures.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112041"},"PeriodicalIF":11.0,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216317","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":"Development of 3D-printed pea protein-based vitamin D3 carrier emulsion gel system with high stability and its optimization","authors":"Qinshuo Han,&nbsp;Guihua Sheng,&nbsp;Haimei Bai,&nbsp;Xiaoyu Xu,&nbsp;Xinlin Wei,&nbsp;Quancheng Zhou","doi":"10.1016/j.foodhyd.2025.112052","DOIUrl":"10.1016/j.foodhyd.2025.112052","url":null,"abstract":"<div><div>This paper developed a novel pea protein (PP)-based emulsion gel system exhibiting high stability and tailored 3D printability for efficient vitamin D₃ delivery to dysphagia patients. A soybean oil-in-water emulsion, stabilized by PP and loaded with vitamin D₃, was first optimized. Systematic evaluation, including particle size analysis, emulsifying properties, and confocal laser scanning microscopy (CLSM), identified an 80 % oil phase ratio as optimal. This formulation achieved a creaming index of 0 %, a minimal volume-weighted mean diameter (D[4,3]) of 19.55 μm, a homogeneous microstructure, an emulsifying activity index of 6.95 m²/g, and an emulsifying stability index of 445.25 min. Subsequent incorporation of 1.0 % calcium alginate (CA) endowed the emulsion with ideal shear-thinning behavior and mechanical strength for 3D printing, resulting in high printing precision (88.34 %) and excellent shape retention. The 3D-printed gel maintained a high vitamin D₃ retention rate of 86.35 % and exhibited texture properties (hardness: 191.56 g; chewiness: 13.15 N s) compliant with International Dysphagia Diet Standardisation Initiative (IDDSI) Level 4–5 standards, ensuring swallowing safety. Mechanistic analysis indicated that ionic cross-linking between PP and CA formed a stable three-dimensional network, which effectively protected vitamin D₃ and inhibited droplet coalescence. This work provides a viable strategy for creating plant protein-based delivery systems aimed at personalized nutrition for dysphagia management.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112052"},"PeriodicalIF":11.0,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216312","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":"Deacetylation-regulated binding mechanism between chitosan and Pb2+ from nano to macroscale","authors":"Song Zhang ,&nbsp;Yang Shen ,&nbsp;Peng Qiu ,&nbsp;Mengjia Fang ,&nbsp;Peichuang Li ,&nbsp;Xiangning Du ,&nbsp;Zhengying Deng ,&nbsp;Wanhao Cai ,&nbsp;Hui-Li Wang","doi":"10.1016/j.foodhyd.2025.112042","DOIUrl":"10.1016/j.foodhyd.2025.112042","url":null,"abstract":"<div><div>The specific binding capacity between chitosan and heavy metal ions is critical in food safety, which is closely regulated by its degree of deacetylation (DD). However, the underlying mechanism governing the impact of DD remains unclear. Here we employ a combination of experiments and simulations to study the interaction between chitosan and Pb²⁺ across multiscale at different DD. At the molecular level, Pb²⁺ can chelate individual chitosan chains simultaneously via multiple interaction sites, which is enhanced with rising DD and leads to more ordered molecular packing. This molecular arrangement then develops to a nanoscale aggregation process, where the aggregation size, rate, and mechanical stability all show a positive correlation with DD. Such aggregation ultimately leads to enhanced macroscale structures, where the strain and tensile stress are significantly increased by 2 to 3-folds and further rises with increasing DD. These observed effects are governed by a unified mechanism: deacetylation introduces more amino groups that serve as stronger chelation sites than acetyl groups, thereby enhancing Pb²⁺ binding across length scales. These findings provide foundation for the development and application of chitosan in the food industry, such as food preservation, anti-heavy-metal packaging, and food purification.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112042"},"PeriodicalIF":11.0,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216313","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":"Effects of different sodium periodate/TEMPO oxidation sequences on the structural and functional properties of insoluble dietary fiber from okara","authors":"Tianyao Chen ,&nbsp;Qi Wang ,&nbsp;Jingwen Xu ,&nbsp;Baokun Qi ,&nbsp;Shizhang Yan ,&nbsp;Lianzhou Jiang","doi":"10.1016/j.foodhyd.2025.112053","DOIUrl":"10.1016/j.foodhyd.2025.112053","url":null,"abstract":"<div><div>Herein, the effects of different oxidation sequences of NaIO₄ (sodium periodate, O) and TEMPO (2,2,6,6-tetramethylpiperidine-1-oxyl radical,. T) on the structure and functional properties of insoluble dietary fiber (IDF) in okara were investigated. IDF was oxidized using NaIO₄ (1:1 w/w, 6 h, dark) and TEMPO/NaBr/NaClO (15 mmoL, pH 10.5, 4 h) systems. The results show that after T oxidation, the IDF exhibits significantly higher carboxyl group content and a substantial reduction in particle size to the nanoscale. The smallest can reach 288.35 ± 11.75 nm. Significantly improved thermal stability was observed in the modified IDF, and both T-treated and T-co-treated samples exhibited unique fiber structures. The sequence of oxidation significantly influenced the surface functional groups of the samples, consequently affecting their functional properties. Specifically, OT-IDF (IDF oxidized by NaIO₄-TEMPO) demonstrated a significantly enhanced oil-holding capacity and optimal nitrite ion adsorption capability, 143 % and 147 % of the IDF, respectively. However, the degradation of lignin during oxidation led to a significant decrease in the antioxidant capacity of the IDF, only 33.1 % of the IDF. However, the degradation of lignin during oxidation led to a significant decrease in the antioxidant capacity of the IDF. In conclusion, OT-IDF synergistically optimized the functional properties of IDF, offering a viable approach for the high-value utilization of okara.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112053"},"PeriodicalIF":11.0,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216316","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":"Mapping anisotropic structure formation of soy protein during high-moisture extrusion","authors":"Ekaterina D. Garina ,&nbsp;Sam A. Kuijpers ,&nbsp;Martijn I. Gobes ,&nbsp;Arjen Sein ,&nbsp;Ruud den Adel ,&nbsp;Gregory N. Smith ,&nbsp;Michael Sztucki ,&nbsp;Johannes Hohlbein ,&nbsp;Camilla Terenzi ,&nbsp;John P.M. van Duynhoven ,&nbsp;Wim G. Bouwman","doi":"10.1016/j.foodhyd.2025.112037","DOIUrl":"10.1016/j.foodhyd.2025.112037","url":null,"abstract":"<div><div>The development of novel plant-based meat alternatives that closely mimic the anisotropic structure of animal meat offers a solution to mitigate the adverse effects of animal meat consumption. The currently most widely adopted production route is shear processing through high-moisture extrusion (HME). The complex structure formation mechanisms that determine the final fibrous texture of extrudates have yet to be fully understood. The main obstacle is the lack of multiscale studies investigating the principles governing structure formation from the nano- to the macro-structural level. This work aims to address this knowledge gap by studying materials, collected after a dead-stop operation of an industrial pilot-plant scale extruder, with multiple characterisation techniques, such as Magnetic Resonance Imaging (MRI) and Small-Angle Scattering (SAS). We demonstrate that the nm- to <span><math><mi>μ</mi></math></span>m-scale structure is formed already within the extruder barrels, and that sub-mm-scale anisotropy develops within the cooling die. Furthermore, we show that diffuse light reflectance (DR) probes the size and coarseness of the lamellar phase-separated regions.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112037"},"PeriodicalIF":11.0,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216991","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 pea protein isolate aggregates on coconut diacylglycerol-based whipping cream: Interfacial and network stabilization mechanisms","authors":"Jinqi Wen ,&nbsp;Yee Ying Lee ,&nbsp;Ning Zhang ,&nbsp;Yong Wang ,&nbsp;Chaoying Qiu","doi":"10.1016/j.foodhyd.2025.112048","DOIUrl":"10.1016/j.foodhyd.2025.112048","url":null,"abstract":"<div><div>Fibrous (PPIA–2) and spherical (PPIA–8) pea protein isolate aggregates were prepared under controlled pH and heating conditions, and their influence on coconut diacylglycerol (CO–DAG)–based whipping cream were systematically evaluated. Compared with conventional triacylglycerol CO phases, CO–DAG reduced the interfacial energy barrier, promoted interfacial crystallization, and was favorable for protein adsorption. Fibrous aggregates exhibited enhanced interfacial activity and strong intermolecular entanglement ability, which facilitated bridging between fat globules and promoted partial coalescence. The synergistic effect between PPIA–2–12h and CO–DAG led to high overrun (200–250 %) and excellent foam stability. Spherical aggregates (PPIA–8) formed at 2 h exhibited weaker interfacial activity but could increase the rheological properties of foam by forming densely packed small fat globules. The combined influence of CO–DAG and protein aggregates with distinct morphologies defines the balance between foamability and stability. The study elucidated how aggregate morphology stabilizes foam by enhancing interfacial membranes and creating a three–dimensional network structure. These findings provide a theoretical and technical framework for designing plant-based low–fat whipping cream, emphasizing the dual role of DAG as a co–structuring lipid and protein aggregates as morphology–dependent stabilizers.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"172 ","pages":"Article 112048"},"PeriodicalIF":11.0,"publicationDate":"2025-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145216466","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}