Food Hydrocolloids最新文献

{"title":"Balancing oil and protein content: antifoam regimes of foamed protein-based emulsions","authors":"T.M. Roebroek ,&nbsp;L. Vanden Berghe ,&nbsp;A.G.B. Wouters ,&nbsp;D.Z. Gunes","doi":"10.1016/j.foodhyd.2025.111511","DOIUrl":"10.1016/j.foodhyd.2025.111511","url":null,"abstract":"<div><div>The presence of liquid oil droplets in protein-based systems can reduce foaming functionality through antifoam activity. However, no systematic study on regimes of antifoam activity at different protein and oil contents is currently available for foamed food emulsions. Soy protein solutions, containing mostly unaggregated proteins, were foamed in the presence of different amounts of protein-stabilized sunflower oil droplets, added in the form of different amounts of a pre-prepared emulsion with controlled droplet size distribution. This experimental approach allowed systematic investigation of the effects of soy protein and oil content on antifoam activity. Oil contents as low as 0.006 wt% caused notable foamability reductions. Highest antifoam activities were observed at 0.1 wt% of oil with drastic foamability reductions (&gt;60 %) at low to moderate protein contents (0.1–0.7 %). Surprisingly, increasing oil contents above 1 wt% resulted in significantly lower antifoam activities with, finally, complete or near complete foamability recovery at oil contents of 10 or 25 wt%, depending on the protein content. Increasing protein content in the presence of 0.1 wt% oil always resulted in antifoaming activity reduction, until foamability was fully restored at the highest protein contents (&gt;1 wt%). Remarkably, similar trends of these regimes of antifoam activity were observed for multiple other protein types (skim milk, egg white, and potato) and different oil types (rapeseed and corn). Using bubble monolayer tests, it was observed that bubble bursting at the foam surface was the main destabilization mechanism. Thus, this paper highlights and quantifies the existence of generic regimes of oil droplet-based antifoam activity in foamed protein-based emulsions with low to moderate protein and oil contents.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111511"},"PeriodicalIF":11.0,"publicationDate":"2025-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143946993","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":"Unveiling rheological behavior of hydrogels toward Magic 3D printing patterns","authors":"Zhecong Yuan ,&nbsp;Xiaowei Huang ,&nbsp;Xinai Zhang ,&nbsp;Shujie Gao ,&nbsp;Haili Chen ,&nbsp;Zhihua Li ,&nbsp;Hany S. El-Mesery ,&nbsp;Jiyong Shi ,&nbsp;Xiaobo Zou","doi":"10.1016/j.foodhyd.2025.111505","DOIUrl":"10.1016/j.foodhyd.2025.111505","url":null,"abstract":"<div><div>Hydrogels, characterized by their three-dimensional network structure and exceptional hydrophilicity, are versatile materials used in fields such as biomedicine, flexible electronics, and intelligent packaging due to their biocompatibility, electrical conductivity, and mechanical adaptability. This review explores the integration of hydrogels with 3D printing technologies, addressing their unique rheological properties, substrate characteristics, and their impact on the precision and stability of printed structures. 3D printing patterns, including stereolithography, digital light processing, two-photon polymerization, direct ink writing, and inkjet printing, are evaluated for their resolution, adaptability, and material requirements. The paper also examines how the mechanical and chemical properties of natural, synthetic, and composite hydrogel ingredients influence printability and application potential. Rheological behaviors, such as viscosity, shear-thinning, yield stress, and viscoelasticity, are identified as key determinants of successful 3D printing outcomes. Benefiting from the obvious merits, 3D-printed hydrogels are widely applied in areas like tissue engineering, soft robotics, electronics, and food packaging. The findings underscore the need for continued research into enhancing hydrogel performance and expanding the capabilities of 3D printing techniques.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111505"},"PeriodicalIF":11.0,"publicationDate":"2025-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143929163","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 and performance optimization of capillary bridge-driven oleogels using cellulose nanocrystals","authors":"Bo Xu ,&nbsp;Xinna Hu ,&nbsp;Shuyu Lu ,&nbsp;Chenyu Bai ,&nbsp;Tao Ma ,&nbsp;Yi Song","doi":"10.1016/j.foodhyd.2025.111506","DOIUrl":"10.1016/j.foodhyd.2025.111506","url":null,"abstract":"<div><div>In recent years, replacing saturated fats with liquid oils rich in unsaturated fatty acids has gained significant attention. However, practical applications still face challenges, such as high costs, complex processes, and suboptimal performance. To address these challenges, this study proposed a strategy for constructing capillary bridge-driven oleogels using cellulose nanocrystals (CNC) and systematically investigated the key factors and mechanisms influencing gel formation and performance. The results showed that both the CNC mass fraction (φ) and secondary fluid saturation (S) significantly affected oleogels. Specifically, S significantly influenced oleogel formation, with stable oleogels formed at S = 0.10–0.20 and φ = 0.20–0.30 maintaining their structure after 24 h of inverted storage. CLSM results demonstrated that an optimal S level (S = 0.15) drove the oleogel into the funicular state, thereby enhancing stability. The φ mainly regulated oleogel performance, improving structural stability, viscosity, and modulus as it increased. At S = 0.15 and φ = 0.30, the oil holding capacity of oleogel reached 90.23 %. Further studies showed that the ionic strength and pH of the aqueous phase significantly impacted the regulation of oleogel rheological properties. The addition of salt ions increased network cross-linking, while extreme pH levels might weaken hydrogen bonding. This study proposed a simple and efficient liquid oil structuring solution with excellent performance, providing valuable theoretical and technical support for the design and application of oleogels in the food industry.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111506"},"PeriodicalIF":11.0,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143899570","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":"Comparative structural and functional characterization of Chlamydomonas reinhardtii proteins extracted by alkaline and ultrasound-assisted enzymatic methods","authors":"Man Zhou ,&nbsp;Wenxin Liu ,&nbsp;Ruixian Chen ,&nbsp;Jie Yu ,&nbsp;Yushuang Ma ,&nbsp;Anjun Chen ,&nbsp;Hejun Wu ,&nbsp;Shutao Yin ,&nbsp;Qiang Cui","doi":"10.1016/j.foodhyd.2025.111493","DOIUrl":"10.1016/j.foodhyd.2025.111493","url":null,"abstract":"<div><div>Microalgae are anticipated to be one of the most promising sources of new foods in addressing both current and long-term food security challenges. This study focuses on <em>Chlamydomonas reinhardtii</em> as the subject of research. We compared the effects of alkaline extraction (AE) and ultrasound-assisted enzymatic extraction (UAEE) on the extraction of <em>C. reinhardtii</em> proteins (CRP), examining their structural and functional properties. AE achieved a protein extraction rate of 41.24 % ± 0.18 % with a purity of 71.18 % ± 0.36 %, while UAEE yielded a slightly higher extraction rate of 48.92 % ± 0.3 % but with lower purity at 28.57 % ± 0.81 %. AE-CRP displayed a broader variety of protein subunits and a complete amino acid profile, with an amino acid content of 578.78 ± 0.10 mg/g. Both methods produced CRP with low bulk density and a porous, lamellar-like structure. However, AE-CRP outperformed UAEE-CRP, as well as commercially available whey proteins (WP) and soy protein isolates (SPI), in solubility, water absorption, oil absorption, foaming ability, and emulsification. AE-CRP's superiority stems from its predominantly disordered and flexible structure, a higher proportion of β-turns in its secondary structure, and greater fluorescence intensity, which better preserves the natural configuration of CRP. While UAEE enhances mass transfer and extraction efficiency, it disrupts protein cross-linking, resulting in increased rigidity and exposed hydrophobic sites in UAEE-CRP. Consequently, AE-CRP outperforms UAEE-CRP in various functional properties, highlighting its potential as a novel commercial alternative protein source.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111493"},"PeriodicalIF":11.0,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143946980","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":"Impact of pH-shifting on multiscale structural anisotropy of high-moisture extrudates of soy proteins","authors":"Sam A. Kuijpers ,&nbsp;Ekaterina D. Garina ,&nbsp;Martijn I. Gobes ,&nbsp;Ruud den Adel ,&nbsp;Gregory N. Smith ,&nbsp;Michael Sztucki ,&nbsp;Johannes Hohlbein ,&nbsp;Wim G. Bouwman ,&nbsp;John P.M. van Duynhoven ,&nbsp;Camilla Terenzi","doi":"10.1016/j.foodhyd.2025.111456","DOIUrl":"10.1016/j.foodhyd.2025.111456","url":null,"abstract":"<div><div>High-moisture extrusion (HME) is a proven industrial food processing technique used to create textured plant-protein materials that can serve as alternatives for animal meat. The required multiscale anisotropic structure of the extrudate can be achieved by selecting suitable HME process conditions, as well as by pH-shifting. In this work, we explored pH-shifting via the water feed, which is an attractive industrially-scalable approach. Soy protein concentrate (SPC) was extruded on lab-scale and extrudates were characterized <em>ex situ</em>, from molecular to mm scale, using Diffuse Reflectance (DR), Magnetic Resonance Imaging (MRI), Small-Angle-Scattering of Neutrons (SANS) or X-rays (SAXS). pH-shifting had a non-monotonic effect on extrudate hardness and anisotropic structure at both sub-mm (MRI) and <span><math><mrow><mi>μ</mi><mi>m</mi></mrow></math></span> (DR) scale. At the sub-<span><math><mrow><mi>μ</mi><mi>m</mi></mrow></math></span> scale, SANS and SAXS data indicated that, at pH <span><math><mo>&gt;</mo></math></span> pI, the radius of protein nano-aggregates monotonically increases, accompanied by a transition from particulate to fibrillar protein aggregation. When pH was further shifted to alkaline conditions, the decrease in clustering strength and nematic order parameter pointed to an increase in intra- and inter-fibrillar repulsion, respectively. Protein extractability experiments indicated that the effects of pH-shifting on anisotropic structure formation could not be attributed to covalent intermolecular crosslinking. Thus, repulsive non-covalent electrostatic protein-protein interactions play a dominant role in the formation of multiscale anisotropic structure during SPC extrusion. The formation of an optimal anisotropic SPC extrudate structure is determined by the pH-dependent balance between fibrillar nano-aggregate clustering and electrostatic repulsion. Alkalization or acidification via the water feed implies that protein charge and structure may not be in equilibrium yet with the imposed pH conditions. The transient nature of pH-shifting via the water feed results in an intricate interplay with extrusion conditions. Therefore, control of anisotropic structure formation, via the water feed, in SPC extrudates, is extruder specific.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111456"},"PeriodicalIF":11.0,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143947596","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":"In vitro digestion, cellular uptake and absorption of walnut protein-based nanoparticles mediated coenzyme Q10 nanosuspensions","authors":"Xiaoling Lin ,&nbsp;Pedro Rodriguez Gonzalez ,&nbsp;Dganit Danino ,&nbsp;Harold Corke","doi":"10.1016/j.foodhyd.2025.111510","DOIUrl":"10.1016/j.foodhyd.2025.111510","url":null,"abstract":"<div><div>Oral administration of Coenzyme Q10 (CoQ10) is hindered by its low bioaccessibility, and protein-based nanoparticles, commonly used to improve this, are vulnerable to degradation by pH, salts, and enzymes. This study examined the <em>in vitro</em> digestion behavior and the subsequent cellular uptake and absorption of walnut protein-based nanoparticle-stabilized CoQ10 nanosuspensions (CQ@WPNP) to investigate their potential utility in addressing these challenges. Cryo-electron microscopy (Cryo-EM), revealed structural rearrangements of CQ@WPNP during digestion, with both WPNP and CoQ10 nanoparticles remaining stable in the gastric phase, thereby preventing premature release. This stability facilitated the formation of bioaccessible tiny micelles and enlarged CoQ10 nanoparticles in the intestinal phase. Cellular uptake in Caco-2 cells revealed a 7.7-fold increase in CoQ10 uptake post-digestion, with 0.7-fold enhanced apparent permeability coefficient and favorable cellular CoQ10 levels (0.44 μg/mg protein) in Caco-2/HT29-MTX monolayers. Digested CQ@WPNP internalization occurred through an energy-dependent process involving multiple endocytic pathways, including clathrin- and caveolae-mediated endocytosis, fast endophilin-mediated endocytosis, and micropinocytosis. This study demonstrated that CQ@WPNP can serve as an oral delivery system to enhance the cellular uptake and absorption efficiency of CoQ10, highlighting the potential of walnut protein-based nanoparticles for hydrophobic nutraceutical and pharmaceutical delivery.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111510"},"PeriodicalIF":11.0,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143923222","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":"Impact of conventional and emerging protein denaturation methods on the properties of electrospun fibers","authors":"Danial Dehnad ,&nbsp;Sahar Akhavan-Mahdavi ,&nbsp;Milad Tavassoli ,&nbsp;Seid Reza Falsafi ,&nbsp;Farhad Garavand","doi":"10.1016/j.foodhyd.2025.111473","DOIUrl":"10.1016/j.foodhyd.2025.111473","url":null,"abstract":"<div><div>Denaturation methods used before electrospinning can generally be classified into two groups: traditional methods such as pH adjustment, temperature treatments, and organic solvents; and emerging technologies, including microwave, high hydrostatic pressure (HHP), ultrasound, and ozone. Numerous studies have explored protein denaturation using traditional methods and their effects on protein properties. However, this study specifically highlights the role of these denaturation methods in shaping the properties of electrospinning solution from proteins (with a focus on soy protein isolate (SPI)) and the resulting electrospun fibers, delving deeply into the underlying mechanisms. This review provides an in-depth discussion of both traditional and novel protein denaturation methods before electrospinning, despite the limited number of studies on novel approaches. For most food proteins, acidic solutions generally exhibit lower surface tension and conductivity, but higher viscosity compared to alkaline solutions. pH exhibited a greater influence than the temperature on the solution viscosity, which in turn affected the resulting fiber morphology. Microwave treatment is preferred over conventional heat treatment for preparing electrospun nanofibers, as it offers higher energy and time efficiency while having a greater impact on fiber characteristics. Ozone pretreatment led to higher electrical conductivity by increasing protein solubility at acidic pH, producing smaller aggregates, and improving the morphology of the resultant electrospun fibers compared to ultrasound pretreatment. HHP pretreatment enhanced the characteristics of both fiber-forming solutions and the nanofibers of SPI-Polyvinyl alcohol (PVA) mixture by increasing viscosity, reducing surface tension, and promoting a more tangled structure in the SPI-PVA solution.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111473"},"PeriodicalIF":11.0,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143916761","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":"Particle size and morphological features of lupin protein-pectin complexes affect the oil-water interfacial properties and emulsion stabilization","authors":"Xingfa Ma,&nbsp;Mehdi Habibi,&nbsp;Leonard M.C. Sagis","doi":"10.1016/j.foodhyd.2025.111497","DOIUrl":"10.1016/j.foodhyd.2025.111497","url":null,"abstract":"<div><div>Lupin proteins are novel plant-based stabilizers, but their solubility and functionality are dramatically reduced at acidic pH, which can be improved by forming protein-polysaccharide complexes. The physicochemical properties of protein-polysaccharide complexes can affect the properties of oil-water interfaces stabilized by them. Here, we prepared lupin protein-pectin complexes at ratios 1:1, 0.5:1, and 0.25:1, with different particle sizes and morphological features, to elucidate the role of these properties in the oil-water interface and emulsion stabilization, and compare the behavior of the complexes to that at air-water interfaces. The molecular properties of complexes were analyzed with DLS and surface hydrophobicity measurement. Morphological features of the complexes were imaged by AFM. Mechanical properties of the oil-water interfaces were investigated using large amplitude oscillatory shear (LAOS) and dilatation (LAOD). The LAOD data were analyzed by general stress decomposition (GSD). The emulsifying properties of the complexes were studied by measuring droplet size and testing emulsion stability under flow. Complexes with a 0.25:1 ratio had the largest size (∼580.4 nm) with highly cross-linked structures and formed the stiffest oil-water interface (E_d’ = 67.5 mN/m) and the most stable emulsion against flow-induced coalescence. Complexes with a 1:1 ratio had the smallest size (∼275.6 nm) with a less cross-linked structure, formed the weakest oil-water interface (E_d’ = 35.0 mN/m), and had lower stability in flow. This study reveals the role of particle size and morphology of complexes in fluid-fluid multiphase systems and shows that the behavior of complexes is remarkably different at oil-water interfaces compared to air-water interfaces.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111497"},"PeriodicalIF":11.0,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143892332","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":"Multifunctional film of soy protein nanofiber/chitosan/zinc oxide for tomato postharvest freshness preservation","authors":"Yi-Lun Wang ,&nbsp;Ruonan Li ,&nbsp;Xiaoyu Yang,&nbsp;Liang Li","doi":"10.1016/j.foodhyd.2025.111504","DOIUrl":"10.1016/j.foodhyd.2025.111504","url":null,"abstract":"<div><div>As single-function packaging increasingly fails to meet the demand for environmentally friendly convenience, multifunctional packaging is becoming increasingly important in food applications. In this study, inexpensive soybean protein is used as the raw material for membrane preparation, and it is fibrillated. Chitosan and Zinc oxide nanoparticle were added to it to improve its film-forming property, and a multifunctional film (SCZ) was made. SCZ exhibits high mechanical properties and water resistance. Furthermore, it displays exceptionally high antimicrobial activity (&gt;99 %), antioxidant performance (&gt;80 %), UV-blocking efficacy, and biocompatibility. Due to these multifunctional properties, SCZ has the potential to be used in food packaging applications, as demonstrated by tomato preservation experiments. It maintains good freshness both at room temperature and under refrigerator chilling conditions, and extends shelf life (25 °C, 6 d or 4 °C, 10 d). This research provides a new design concept for sustainable multifunctional food packaging materials.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111504"},"PeriodicalIF":11.0,"publicationDate":"2025-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143923225","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":"Unraveling the complex gelation dynamics of gelatin solutions mixed with various mono-, di-, or trisaccharides: A comparative study based on hydration properties","authors":"Ruican Wang ,&nbsp;Yawei Chang ,&nbsp;Yuanyifei Wang ,&nbsp;Richard W. Hartel ,&nbsp;Ying Zhang ,&nbsp;Liye Zhu ,&nbsp;Dancai Fan ,&nbsp;Shuo Wang","doi":"10.1016/j.foodhyd.2025.111480","DOIUrl":"10.1016/j.foodhyd.2025.111480","url":null,"abstract":"<div><div>The study investigates the gelation kinetics of gelatin in the presence of various saccharides, including common sugars (sucrose, fructose, &amp; glucose), rare sugars (ribose, allulose, isomaltulose, &amp; trehalose), and prebiotic trisaccharides (raffinose and 2′-fucosyllactose). Gelation kinetics, including the initial sol-gel transition and subsequent aging, was monitored using a rheometer, while gel properties were assessed through texture analysis, differential scanning calorimetry, and centrifugation. The effects of these cosolutes on sol-gel transition varied depending on their molecular weight and stereochemistry, but they generally hindered gel network aging due to increased bulk viscosity. Ribose and allulose inhibited gelatin sol-gel transition, resulting in weak gel strength at all concentrations. Arabinose and raffinose crystallized rapidly at high concentrations, damaging gel structures. At low to medium concentrations (10–30 %), di- and trisaccharides accelerated gelation, but at higher levels, increased bulk viscosity impeded gel percolation, reducing gel strength. In terms of gel-stabilizing forces, the addition of sucrose promoted electrostatic interactions but weakened hydrogen bonding within gel network. This work emphasizes the need to account for gelatin-to-water ratio when evaluating cosolute effects. The findings provide valuable insights for sugar reduction and functionalization for gelled foods.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"168 ","pages":"Article 111480"},"PeriodicalIF":11.0,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143887882","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}