Food Hydrocolloids最新文献

{"title":"Changes in the structure and barrier properties induced by corona atmospheric plasma process applied on wet gelatin layers for packaging film applications","authors":"Clément Poulain ,&nbsp;Claire-Hélène Brachais ,&nbsp;Anna Krystianiak ,&nbsp;Olivier Heintz ,&nbsp;Marie-Laure Léonard ,&nbsp;Nasreddine Benbettaieb ,&nbsp;Frédéric Debeaufort","doi":"10.1016/j.foodhyd.2024.110858","DOIUrl":"10.1016/j.foodhyd.2024.110858","url":null,"abstract":"<div><div>Fish gelatin is a by-product of the agri-food sector, derived from fish processing waste that can be used as or along a packaging material in direct contact with food while maintaining biodegradable properties. The aim of this work was to apply the corona discharge process on fish gelatin hydrogels and to analyse the properties of resulting films after drying. The understanding of changes in the physical or chemical structure of the gelatin layer was focused on at molecular level. Changes in the surface free energy due to corona treatment displayed an increase of the hydrophobicity at highest power tested. Results demonstrated the plasma's species crossed the gelatin layer and induces weak changes. Indeed, the permeability to various gases was maintained even at high power, confirming that corona discharge systems are suitable devices for treating wet hydrogels without significant degradation of the gelatin layer.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110858"},"PeriodicalIF":11.0,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707348","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Localized enzymolysis and dual-frequency ultrasound modification of underutilized fava bean protein: Techno-functional, structural, in vitro digestibility, molecular docking, and interrelationship characteristics","authors":"Abdur Rehman ,&nbsp;Ibrahim Khalifa ,&nbsp;Song Miao ,&nbsp;Junxia Wang ,&nbsp;Yongjun Zhao ,&nbsp;Qiufang Liang ,&nbsp;Mingming Zhong ,&nbsp;Yufan Sun ,&nbsp;Shahzad Hussain ,&nbsp;Hafiz Ansar Rasul Suleria ,&nbsp;Xiaofeng Ren","doi":"10.1016/j.foodhyd.2024.110850","DOIUrl":"10.1016/j.foodhyd.2024.110850","url":null,"abstract":"<div><div>This study examined the effect of using dual-frequency ultrasonic treatment (DFUT) and targeted enzymolysis on the physiochemical, structural, and techno-functional properties of the underutilized fava bean protein (FBP) and its hydrolysate (FBPH). FBP was enzymatically hydrolyzed (5–15% DH) to produce FBPH, employing alcalase as the catalyst. The enzymolysis process declined the color brightness, turbidity, and particle size for both non-sonicated and DFUT-treated FBP. Additionally, the enzymatic treatment resulted in an increase (P &lt; 0.05) in the absolute values of zeta potential. Further, DFUT decreased water holding capacity for both FBP and FBPH compared to the untreated ones. DFUT, on the other hand, increased oil absorption capacity compared to non-sonicated ones. Additionally, XRD, FTIR, and intrinsic fluorescence spectral analyses demonstrated that FBPH exhibited a greater degree of flexibility and mobility in its secondary structures compared to FBP. Moreover, SEM and CLSM investigations provide convincing evidence that DFUT improves and speeds up the breakdown of proteins' structures, especially at higher DH. The molecular weight of DFUT-treated FBP showed a notable decrease in the SDS-PAGE profile, but there were no discernible differences between DFUT-treated and non-sonicated FBPH. The DFUT-treated FBP-10DH had significantly better <em>in vitro</em> digestibility (85.70%) compared to the non-sonicated FBP-15 (76.63%) and control FBP-0DH (68.57%). This indicates that the DFUT modification effectively improved the digestibility of the hydrolysate. Correlation and molecular docking research suggest that DFUT has different impacts on specific FBP and its FBPH characteristics. Taken together, localized enzymolysis and DFUT can alter the conformation of proteins and their intermolecular interactions with FBP and FBPH, potentially enhancing their functionality and expanding their utilization in the food industry.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110850"},"PeriodicalIF":11.0,"publicationDate":"2024-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707163","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 polyphenol-hydrocolloids interaction on protein oxidation, structure and water distribution properties of thermally processed meat","authors":"Asad Nawaz ,&nbsp;Xiaofang Luo ,&nbsp;Sana Irshad ,&nbsp;Zhiwei Dong ,&nbsp;Zunhua Li ,&nbsp;Zuodong Qin ,&nbsp;Changjian Li ,&nbsp;Mohammad Rizwan Khan ,&nbsp;Rizwan Wahab ,&nbsp;Noman Walayat","doi":"10.1016/j.foodhyd.2024.110854","DOIUrl":"10.1016/j.foodhyd.2024.110854","url":null,"abstract":"<div><div>In order to overcome the weakness and instability of polyphenols during thermal processing, the effect of various food additives including hydrocolloids combined with Gallic acids (GA) on structure, water distribution and oxidative properties of roasted meat was investigated. The findings publicized that the combined addition of GA with carrageenan (CAR) and sodium pyrophosphate (SPP) significantly (P &lt; 0.05) decreased cooking loss, surface hydrophobicity, carbonyl formation and prevented the loss of sulfhydryl groups compared to alone GA and control. The fluorescence spectroscopy and FT-IR analysis showed that combination of GA with CAR and/or SPP decreased hydrophobic aggregation, prevented oxidation of side chain amino acids residues and developed GA-CAR/SPP non-fluorescent complexes with proteins. The inhibitory mechanism of G-CAR and G-SPP was predominated by retaining tightly bound water inside the macromolecules and prevented its seepage from the myofibrillar fiber network, which was also evidenced by high adhesiveness and gumminess of those samples. The microstructure endorsed the compact structure of those samples whereas uneven surface and intercellular spaces were noticed in control samples. Finally, correlation and principal component analysis further differentiated the most influential parameters and mechanism of action. These findings suggest that GA alone is not compatible for thermal processing until supported by an effective additive having potential of creating synergism to improve the thermal stability and quality characteristics of meat.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110854"},"PeriodicalIF":11.0,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707161","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":"Sodium Alginate as a promising encapsulating material for extremely-oxygen sensitive probiotics","authors":"Thị-Thanh-Trúc Phùng,&nbsp;Hải-Ngân Đinh,&nbsp;María Ureña,&nbsp;Bonastre Oliete,&nbsp;Emmanuel Denimal,&nbsp;Sébastien Dupont,&nbsp;Laurent Beney,&nbsp;Thomas Karbowiak","doi":"10.1016/j.foodhyd.2024.110857","DOIUrl":"10.1016/j.foodhyd.2024.110857","url":null,"abstract":"<div><div>The next-generation probiotics (NGPs) exhibit great therapeutic potential. However, some of these are found extremely oxygen-sensitive (EOS), leading to various challenges for their production, processing, storage, and colonic delivery. Sodium alginate (SA) appears as a promising encapsulating material for EOS probiotics thanks to its excellent oxygen barrier properties as well as optimal release behavior in simulated gastrointestinal fluid (SGF). This work comprehensively examines the effects of SA structural characteristics, molecular weight (MW), and Mannuronic/Guluronic (M/G) ratio on its functional properties as an encapsulating material for the protection and controlled release of 3 NGP strains, including <em>Lactiplantibacillus plantarum</em>, <em>Bifidobacterium longum</em> subsp. <em>infantis</em> and <em>Faecalibacterium duncaniae</em> (EOS strain).</div><div>The results show that the rheological properties of SA are notably influenced by MW but not by the M/G ratio. Autoclaving SA powder significantly reduces the viscosity of SA solution. Although cross-linking with divalent cations slightly increases oxygen permeance, this still provides effective protection against oxygen for encapsulated microorganisms. SA beads with high MW and low M/G ratio form stronger gels due to effective G block crosslinking, while a high M/G ratio promotes bead swelling in SGF. The low MW SA beads dissolve in SGF after 4 h, especially the one with high M/G ratio which appears as ideal for swelling, solubility, and probiotic release. Even though pure SA does not protect enough probiotics in SGF, adding sodium carbonate and L-cysteine to the polymer matrix preserves <em>F. duncaniae</em> viability up to 6 logs CFU∙mL⁻¹ after exposure to SGF.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110857"},"PeriodicalIF":11.0,"publicationDate":"2024-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707285","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Enhancement of the rice protein solubility using industry-scale microfluidization and pH cycling: A mechanistic study","authors":"Zhaoying Li ,&nbsp;Jun Chen ,&nbsp;David Julian McClements ,&nbsp;Yunfeng Lu ,&nbsp;Aiping Fu ,&nbsp;Qin Geng ,&nbsp;Lizhen Deng ,&nbsp;Ti Li ,&nbsp;Chengmei Liu ,&nbsp;Taotao Dai","doi":"10.1016/j.foodhyd.2024.110844","DOIUrl":"10.1016/j.foodhyd.2024.110844","url":null,"abstract":"<div><div>Rice protein has attracted attention as a functional ingredient in foods and beverages due to its high abundance, low cost, hypoallergenicity, and good nutritional profile, but its large-scale commercial application is currently limited due to its poor solubility. In this study, a combination of industry-scale microfluidizer system and pH (ISMS-pH) cycling to improve the water dispersibility of rice protein was investigated. This process was found to increase the dispersibility of a commercial rice protein ingredient from around 1.4 to 78.3%. Morphological analysis showed that the microfluidization-alkaline treatment reduced the particle size of the rice protein aggregates. In addition, the molecular weight and disulfide bond content of the proteins decreased after processing, while the intrinsic fluorescence intensity and surface hydrophobicity increased. Secondary structure analysis showed that some of the β-sheet structure was converted into α-helix structure by processing. The ISMS-pH cycling process also enhanced the functional attributes of the rice proteins, including their emulsification and foaming properties. In summary, we have shown that rice protein ingredients with high water dispersibility can be produced on an industrial scale and have provided valuable insights into the mechanisms underlying their improved functionality. This research may therefore lead to new approaches for creating functional rice protein ingredients for commercial applications in the food and other industries.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110844"},"PeriodicalIF":11.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142697877","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":"Construction and characterization of probiotic intestinal-targeted delivery system based on complex coacervation and double-emulsion structure","authors":"Nuocheng Xu ,&nbsp;Yutong Feng ,&nbsp;Huiping Wan ,&nbsp;Zilong Li ,&nbsp;Keyu Sun ,&nbsp;Shuhong Ye","doi":"10.1016/j.foodhyd.2024.110814","DOIUrl":"10.1016/j.foodhyd.2024.110814","url":null,"abstract":"<div><div>The objective of this research was to formulate a sophisticated probiotic intestinal-targeted delivery system employing GEL (Gelatin) and CMC (Carboxymethyl Cellulose) via intricate complex coacervation and double-emulsion structure. RSM (Response Surface Methodology) screening of cryoprotectants was undertaken and the digestive kinetic characteristics of microcapsules were comprehensively evaluated in simulated <em>in vitro</em> release environment. Upon optimization using response surface design, bacterial suspension was prepared using composite cryoprotectant composed of 3.07 wt% MNT (Mannitol), 4.42 wt% TCP (Taxus cuspidata polysaccharides) and 2.01 wt% GEL, achieving a cell recovery rate of 83.21%, which was 70.8% higher than free cells. The freeze-dried microcapsules presented in a stabilized bilayer system, the cell concentration after encapsulation was 8.66 log CFU/g, with encapsulation efficiency reaching 88.17%, and the particle size distribution concentrated at 299.05 μm/d. GEL and CMC conjugate through the interaction of positive and negative ions to form a complex polymer under pH of 3.5. Deprotonation occurs while pH changes in intestinal environment, enabling controlled release. <em>In vitro</em> release kinetics by Hixson-Crowell was closer than Higuchi model, the survival rate of encapsulated cells reached 83.64% in simulated gastric fluid, representing a 56.15% increase compared to free cells. After 6-weeks of storage in low-humidity environment at −18 °C, the recovery rate remained at 94.59%, representing a 69.17% increase compared to free cells. This research offer guiding principles and insights for future comparable research.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110814"},"PeriodicalIF":11.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707162","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":"How sorghum starch structural properties affect its resistance to cooking in baijiu brewing","authors":"Chuantian Yang ,&nbsp;Jinping Wang ,&nbsp;Yu Wu ,&nbsp;Yannan Shi ,&nbsp;Zhifang Wang ,&nbsp;Yongchao Guo ,&nbsp;Robert G. Gilbert ,&nbsp;Peng Lv ,&nbsp;Enpeng Li","doi":"10.1016/j.foodhyd.2024.110837","DOIUrl":"10.1016/j.foodhyd.2024.110837","url":null,"abstract":"<div><div>The Chinese liquor baijiu is made from fermented sorghum grain. During fermentation, the cooking resistance (starch leaching rate) is an important factor for both baijiu producers and sorghum breeders, to select and breed suitable sorghum varieties. The factors and mechanisms which affect this resistance are not well understood. To investigate this, fifteen brewing sorghum varieties were used for brewing, with sampling over cooking time. The components, starch molecular structure and particle morphology of these samples were characterized and correlated with cooking parameters. In this study, high crystallinity and gelatinization enthalpy in sorghum grains were found to reduce cooking resistance by enhancing swelling power to break the seed coat and cell wall. This is the opposite of what happens in other cereal grains. High protein content, high particle size and high amylose content are the main factors for improving cooking resistance, which occurs by the formation of a cross-linked 3D structure and reduced water absorption to inhibit gelatinization. Both the average and the distribution of chain lengths of amylopectin and amylose are important factors affecting cooking resistance because, among other things, of their influence on crystal structure. This information might help manufacturers select and breed sorghum varieties which have optimal behavior for a given brewing method.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110837"},"PeriodicalIF":11.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707347","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Preparation and performance characterization of insoluble dietary fiber-alginate-pea protein ternary composite gels","authors":"Yue Chen ,&nbsp;Xiao-Li Cai ,&nbsp;Liu Liu ,&nbsp;Tian Zhang ,&nbsp;Li-Kang Qin ,&nbsp;Yu-Long Jia","doi":"10.1016/j.foodhyd.2024.110852","DOIUrl":"10.1016/j.foodhyd.2024.110852","url":null,"abstract":"<div><div>Increased consumption of plant-based foods and better utilization of by-products could reduce the environmental impact of food consumption. In this study, IDF-SA-PPI ternary composite gels were prepared by a pH-controlled method by adding IDF (insoluble dietary fiber from bamboo shoot by-products) to pea protein isolate (PPI)-sodium alginate (SA) binary gels. The effects of pH and IDF content on the properties of PPI-SA binary gels were systematically investigated. Textural analysis, water retention measurements, and rheological studies showed that the IDF-SA-PPI hydrogels exhibited high gel strength, water retention capacity, and energy storage modulus. Fourier transform infrared (FTIR) spectroscopy indicated the appearance of new absorption peaks in the ternary composite gels, suggesting that hydrogen bonding and electrostatic interactions were the dominant molecular forces. Thermogravimetric analysis (TGA) demonstrated that the addition of IDF enhanced the thermal stability of the gels. Additionally, low-field nuclear magnetic resonance (LF-NMR) analysis revealed that IDF facilitated the conversion of free water to immobilized water within the gel matrix. The advanced ternary composite hydrogel was natural, sustainable, and robust, exhibiting significant potential as a multifunctional material across various applications. Additionally, it could enhance the utilization of bamboo shoot by-products in the food processing industry.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110852"},"PeriodicalIF":11.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707344","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 comparison study on compounding oat β-glucan onto Pleurotus eryngii protein by using different methods: In vitro digestion and fermentation characteristics","authors":"Qi Tao,&nbsp;Xinyi Li,&nbsp;Sai Ma,&nbsp;Qiuhui Hu,&nbsp;Gaoxing Ma","doi":"10.1016/j.foodhyd.2024.110848","DOIUrl":"10.1016/j.foodhyd.2024.110848","url":null,"abstract":"<div><div>This study aimed to investigate the effects under four different composite methods (electrostatic self-assembly, ultrasonic cavitation, high-pressure homogenization, and wet glycosylation), oat β-glucan (OG) on the <em>in vitro</em> digestion properties and <em>in vitro</em> fermentation properties of <em>Pleurotus eryngii</em> protein (PEP). The changes in the degree of protein dissociations and structures during digestion, pH and short-chain fatty acids (SCFAs) during fermentation, and the structures of intestinal flora at the end of fermentation were evaluated. The results showed that during <em>in vitro</em> digestion, the complexes could inhibit the degree of dissociation of PEP. During <em>in vitro</em> fermentation, several complexes enhanced the production of SCFAs and promoted the proliferation of beneficial bacteria compared with PEP and OG. Moreover, the complexes obtained by wet glycosylation showed a better effect in inhibiting the dissociation degree of PEP, increasing the production of SCFAs, and enhancing the abundance of beneficial bacteria. Hence, studying the impacts of different compounding methods on their <em>in vitro</em> digestion and fermentation properties, helps us to prepare functional synthetic ingredients with more probiotic potential.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110848"},"PeriodicalIF":11.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707349","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 microwave plasma processing on the structure, physicochemical properties and functional properties of rice bran protein","authors":"Chang Liu ,&nbsp;Ning Wang ,&nbsp;Lin Li ,&nbsp;Dandan Wu ,&nbsp;Liqi Wang ,&nbsp;Na Zhang ,&nbsp;Dianyu Yu","doi":"10.1016/j.foodhyd.2024.110851","DOIUrl":"10.1016/j.foodhyd.2024.110851","url":null,"abstract":"<div><div>To investigate the effects of microwave plasma treatment on rice bran protein (RBP), various power levels (150, 160, 170, 180, and 190 W) and processing times (1, 3, 5, 7, and 9 min) were examined for their impact on the conformation, physicochemical properties, and functional properties. The results showed that high-energy active particles generated by microwave plasma could oxidize modify the spatial structure of RBP, thus affecting its functional characteristics. The primary structure of RBP, as revealed by SDS-PAGE, remained unchanged. While the content of <em>β</em>-sheet structures initially decreased and then increased, the random coil content first increased and then decreased, the spatial structure first unfolded and then folded again. The intrinsic fluorescence spectrum showed that hydrophobic amino acids buried within the protein's interior were initially exposed but later reburied. The disulfide bond was first broken to sulfhydryl group and then reformed due to excessive oxidation, which promoted the intermolecular aggregation of RBP. Compared with its natural counterpart, the average particle size decreased from 519.6 nm to 186.7 nm at a power of 160 W and a treatment time of 5 min. Consequently, the emulsification activity index and the stability index increased by factors of 2.18 and 1.40, respectively. The foaming capacity index and foam stability index reached maximum values of 73.07% and 43.34%, respectively. These results provide theoretical evidence for the application of microwave plasma technology to modify plant proteins.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110851"},"PeriodicalIF":11.0,"publicationDate":"2024-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707346","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}