Food Hydrocolloids最新文献

{"title":"Freeze-thaw stability of frozen dough containing superheated steam-treated wheat flour: Evidence from water states and starch properties","authors":"Xuepan Qi,&nbsp;Chang Han,&nbsp;Ying Wang,&nbsp;Yamei Jin,&nbsp;Dan Xu,&nbsp;Fengfeng Wu,&nbsp;Xueming Xu","doi":"10.1016/j.foodhyd.2026.112521","DOIUrl":"10.1016/j.foodhyd.2026.112521","url":null,"abstract":"<div><div>During freeze-thaw cycles (FTCs), ice crystal formation, water migration, and redistribution in dough can cause quality deterioration. This study investigated the impacts of blending wheat flour treated with superheated steam (SS) at different temperatures with untreated flour on the rheological behavior, water states, and starch physicochemical properties of frozen dough subjected to multiple FTCs. Results showed that dough prepared with SS-treated flour exhibited superior stress relaxation properties after multiple FTCs. Changes in moisture content and weight loss demonstrated that blending SS-treated flour reduced water loss during FTCs, which was further confirmed by magnetic resonance imaging. The transverse relaxation times of dough containing SS-treated flour were found by low-field nuclear magnetic resonance analysis, to remain more stable during FTCs. Specifically, the free water fraction of the H2 group (150 °C, 1.21 ± 0.10%) was lower in comparison to the Control group (1.54 ± 0.10%, <em>p</em> &lt; 0.05) after 9 FTC. Correspondingly, the SS groups showed a smaller rise in freezable water content, indicating enhanced water-binding stability. Furthermore, the SS groups exhibited more stable starch structure and physicochemical properties during FTCs, as evidenced by slower changes in gelatinization enthalpy, relative crystallinity, short-range ordered structure, and viscosity. This research provides a green and efficient physical strategy to mitigate freeze-thaw damage in frozen dough.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112521"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184839","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":"Novel insights into the effects of co-heat treatment versus pre-heat on the interaction between rice glutelin and aroma compounds","authors":"Lin Zhu ,&nbsp;Mengke Zheng ,&nbsp;Jing Li ,&nbsp;Zhaodong Zhu ,&nbsp;Shihao Sun ,&nbsp;Donghao Zhang ,&nbsp;Jihong Wu","doi":"10.1016/j.foodhyd.2026.112506","DOIUrl":"10.1016/j.foodhyd.2026.112506","url":null,"abstract":"<div><div>The interaction between rice proteins and aroma compounds plays an important role in determining the flavor of rice-based products. However, the effects of different heat treatment modes and temperatures on these interactions remain unclear. This study investigated the influence of pre-heat and co-heat treatments at different temperatures on the binding behavior between rice glutelin and four representative aromas (hexanal, 1-octen-3-ol, methyl heptenone, and 2-pentylfuran). The adsorption and binding abilities of glutelin to aroma increased with increasing temperature. The effect of co-heat treatment on glutelin adsorption capacity was significantly stronger than that of pre-heat treatment. Compared to other aromas, heat treatment had a limited effect on increasing the adsorption capacity of 1-octen-3-ol. Under pre-heat treatment, the depolymerization and degradation of glutelin resulted in the exposure of internal hydrophobic sites and an increase in charge, which promoted the combination of aroma. When glutelin and aroma compounds were co-heat treated, glutelin increased the binding of aroma compounds again because of the influence of heat treatment on the basis of pre-binding aroma. Based on the changes in the structural characteristics of glutelin under spectral analysis and the visualization results of computer simulation calculations, the binding region, interaction force strength, and binding sites of aroma and glutelin under the two heat treatment modes were significantly different. Overall, co-heat treatment represents a more effective thermal strategy for enhancing glutelin-aroma affinity. These findings offer new insights into the regulation of thermal flavor in rice protein products and provide guidance for improving the flavor quality of rice products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112506"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184878","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":"Structure-functional properties and protein quality of climate-smart white lupin (Lupinus albus) protein isolates: Impact of deep eutectic solvent and conventional protein extraction methods","authors":"Harshani Nadeeshani ,&nbsp;Anuruddika Hewage ,&nbsp;Yu Zhao ,&nbsp;Amanda G.A. Sá ,&nbsp;James D. House ,&nbsp;Nandika Bandara","doi":"10.1016/j.foodhyd.2026.112528","DOIUrl":"10.1016/j.foodhyd.2026.112528","url":null,"abstract":"<div><div>Lupin is a promising alternative for the protein industry due to its species diversity, protein content and composition, and tolerance to climate stress. Therefore, this study aims to extract protein with high purity and functionality from lupin using a green and sustainable deep eutectic solvent (DES) system, comprising choline chloride and glycerol. Protein extraction conditions were optimized using response surface methodology, and the extracted protein was characterized for physicochemical, functional, and protein quality parameters compared to alkaline-extracted protein isolate. The observed optimum conditions for DES-based protein extraction were a solid-to-liquid ratio of 1:17.5 (w/w), a reaction time of 60 min, and a water content of 54% (w/w). Under optimal conditions, protein content, protein yield, and protein recovery rates of 88.42 ± 0.09%, 64.47 ± 0.56%, and 23.76 ± 0.21%, respectively, were achieved. Alkaline extraction showed a higher protein content but lower yield and recovery (<em>P &lt;</em> 0.05). According to secondary structure analysis, <em>α</em>-helix (24.16%) and <em>β</em>-sheet (66.08%) contents in DES-extracted protein were higher than those of alkaline-extracted protein. Intermolecular <em>β</em>-sheets (12.51%) as protein aggregates were observed only in alkaline-extracted protein, indicating higher protein aggregation and denaturation. DES-extracted protein had similar or increased functional properties compared to alkaline-extracted protein (<em>P &lt;</em> 0.05). Moreover, remarkable gelation properties were observed with DES-extracted protein. <em>In vitro</em> protein digestibility (IVPD) was not significantly different (<em>P &lt;</em> 0.05) between protein isolates (90.8–91.8%). The DES-extracted protein contained a higher content of sulfur amino acids than the alkaline-extracted protein. DES protein extraction is a promising technique that could serve as an alternative to conventional alkaline extraction to produce sustainable and high-purity protein ingredients from white lupin.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112528"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184628","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 ohmic heating treatment on whey protein fibrils part 1: Influence of heat treatment under moderate electric field conditions on the formation, structural characteristics, and Pickering emulsion stability of whey protein fibrils","authors":"Ruichi Guo ,&nbsp;Xiangyu Du ,&nbsp;Liqi Wang ,&nbsp;Na Zhang ,&nbsp;Weining Wang ,&nbsp;Dianyu Yu","doi":"10.1016/j.foodhyd.2026.112535","DOIUrl":"10.1016/j.foodhyd.2026.112535","url":null,"abstract":"<div><div>In this study, a novel heat treatment method ohmic heating treatment was employed to improve the rigid structure of whey protein fibrils and enhance the stability of Pickering emulsions. Unlike conventional heating treatment, the electric field generated by ohmic heating treatment resulted in shorter and looser fibril structures. Although the overall yield of fibrils decreased, their surface hydrophobicity increased. The intersheet of the cross-β-sheet structure in mature fibrils formed by ohmic heating treatment increased from 9.954 Å under conventional heating to 10.987 Å, accompanied by larger diameters and more pronounced periodic structures. The Pickering emulsion stabilized by mature fibrils formed through ohmic heating treatment exhibited a 9.16% increase in emulsion stability and a 40.88% reduction in the flocculation index. The difference in Pickering emulsion stability was attributed to structural variations in the mature fibrils. The higher surface hydrophobicity of the mature fibrils produced by ohmic heating treatment facilitated their faster adsorption onto the oil droplet interface. Moreover, the fractured fibril structures enhanced molecular flexibility and promoted cross-linking between oil droplets, leading to the formation of a three-dimensional network structure that further improved the stability of the Pickering emulsion. The fibrils prepared via ohmic heating treatment possessed unique properties, which may hold significant potential for protein fibrillation processes and the production of stable food-grade Pickering emulsions.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112535"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184630","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":"Synergistic effects of κ-Carrageenan—Polysaccharide blends on the rheology and microstructure of whipped cream","authors":"Gaoyang Cui ,&nbsp;Qichen Liu ,&nbsp;Guosen Yan ,&nbsp;Renhua Zhang ,&nbsp;Xiaoyang Pang ,&nbsp;Lu Liu ,&nbsp;Yunna Wang ,&nbsp;Jiaping Lv ,&nbsp;Shuwen Zhang","doi":"10.1016/j.foodhyd.2026.112505","DOIUrl":"10.1016/j.foodhyd.2026.112505","url":null,"abstract":"<div><div>Polysaccharides can effectively inhibit physical destabilization phenomena in whipped cream, including creaming, syneresis, and foam collapse. However, the synergistic stabilization mechanisms among different polysaccharides remain unclear. This study systematically investigated the effects of κ-CG alone, binary blends (κ-CG—GG, κ-CG—XG), and ternary blends (κ-CG—GG—XG) on the rheological properties, emulsion stability, foam microstructure, physicochemical properties, and syneresis of whipped cream over three-month storage period. Results showed that the ternary blends prepared with a GG:XG ratio of 5:5 achieved the highest foam hardness (1418.09 ± 48.14 g), which was significantly greater (<em>p</em> &lt; 0.05) than that of κ-CG-GG (890.57 ± 68.41 g) and κ-CG-XG (1093.16 ± 31.21 g). This system also exhibited higher elastic modulus and stronger shear-recovery behavior than all binary blends. Confocal microscopy revealed a more cohesive foam network, and while stability tests showed no foam collapse after 2 h and no detectable syneresis after 3 months of storage. These improvements were attributed to the synergistic contributions of XG-mediated electrostatic stability, hydrogen bond-driven gelation by κ-CG and GG, and GG's space-filling effect, collectively forming a reinforced three-dimensional network. This work provided strategies for producing high-quality whipped cream with optimized texture, improved processing performance, and enhanced shelf stability.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112505"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074553","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":"Cooperative complexation of different polyphenol structures and lauric acid with starch and its effects on starch structure and in-vitro digestibility","authors":"Wen Xiao ,&nbsp;Ziyang Ren ,&nbsp;Shengjun Han ,&nbsp;Liang Wu ,&nbsp;Xuefei Yang ,&nbsp;Xiyang Zhong ,&nbsp;Shuizhong Luo ,&nbsp;Zhi Zheng","doi":"10.1016/j.foodhyd.2026.112488","DOIUrl":"10.1016/j.foodhyd.2026.112488","url":null,"abstract":"<div><div>Lipids and polyphenols could individually form V-type complexes with starch to reduce its digestibility. However, the effects of co-complexation with lipids and polyphenols on the structure and digestibility of starch remain unclear. In this study, we selected catechin (CC), caffeic acid (CFA), resveratrol (RA), and magnolol (MN), combined them with lauric acid (LA) and starch to form their complexes, and investigated the changes in structural properties, physicochemical properties, and in vitro digestibility of the complexes. The results showed that the combination of lipids and polyphenolic compounds produced a synergistic effect, which significantly increased the starch ordered structures and enhanced its antidigestibility. All of the starch-lipid-polyphenol ternary complexes exhibited more short-range and long-range ordered structures and demonstrated greater antidigestibility as compared to the starch-lipid binary complex. Notably, the polyphenol structures significantly affected the structure and digestibility of starch in starch-lipid-polyphenol ternary complexes. Among them, caffeic acid, with a smaller molecular structure and more hydroxyl or carboxyl groups, had the most remarkable regulatory effect on the antidigestibility of starch. When caffeic acid additions were 15.0 %, the starch-lauric acid-caffeic acid ternary complex exhibited the highest short-range and long-range ordered structures, with R_1051/1020 value and total crystalline content of 1.07 and 30.39 %, and demonstrated the greatest antidigestibility, with slow digestible starch and resistant starch contents of 36.09 % and 26.69 %, respectively. These structural changes highlight the synergistic potential of lipids and polyphenolic compounds to enhance starch's antidigestibility, offering a promising strategy for developing starch with improved functional and nutritional properties.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112488"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074555","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":"Crosslinking strategies and functionalization modification approaches for chitosan-based hydrogels in food preservation applications: A review","authors":"Zehao Huang ,&nbsp;Shuang Tian ,&nbsp;Yingying Yang ,&nbsp;Jiacheng Zhang ,&nbsp;Chunxiao Lan ,&nbsp;Yuelu Li ,&nbsp;Lijie Huang ,&nbsp;Chongxing Huang ,&nbsp;Hui Zhao ,&nbsp;Qingshan Duan","doi":"10.1016/j.foodhyd.2026.112475","DOIUrl":"10.1016/j.foodhyd.2026.112475","url":null,"abstract":"<div><div>For a long time, hydrogels have been extensively developed and applied in biomedicine, tissue engineering, and sustained drug release due to their unique three-dimensional network structure and excellent physicochemical properties. Chitosan, a naturally abundant polysaccharide, exhibits excellent biocompatibility, biodegradability, and antimicrobial properties. Hydrogels based on chitosan demonstrate broad application prospects across numerous fields. Particularly in the food sector, chitosan-based hydrogels have emerged as a research hotspot due to their ability to meet green and safe preservation requirements. This paper systematically analyzes the crosslinking mechanisms of chitosan-based hydrogels directly involved in food preservation over the past five years, comprehensively summarizes their typical properties, and focuses on exploring functional modification strategies. Based on these properties, practical application cases of chitosan-based hydrogels in preserving fruits, meats, and aquatic products are also discussed. Concurrently, this paper critically examines the development prospects and challenges of chitosan-based hydrogels in the food preservation field. These core insights offer a novel application-oriented perspective, providing direction for targeted modifications and advanced processing technologies, thereby helping fully leverage their core value in sustainable food packaging.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112475"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074562","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":"Subzero chymopapain-catalyzed glycosylation of fish gelatin: Structure-Function relationships and cryoprotective mechanisms","authors":"Pengkai Wang,&nbsp;Yi Bin Zhou","doi":"10.1016/j.foodhyd.2026.112460","DOIUrl":"10.1016/j.foodhyd.2026.112460","url":null,"abstract":"<div><div>Fish gelatin exhibits poor freeze-thaw stability due to its low proline and hydroxyproline content. This study developed a novel enzymatic glycosylation strategy employing chymopapain to catalyze the conjugation of fish gelatin with chitosan at −10 °C in an ethanol-water system. The low-temperature conditions favored transglycosylation over hydrolysis, facilitating selective N-glycosylation at 32 identified sites. The resulting conjugate displayed notable structural changes, including a decrease in α-helix content (from 15.1 % to 11.6 %), an increase in β-sheet content (from 38.5 % to 42.4 %), elevated surface hydrophobicity (from 185.5 to 337.9), and superior antioxidant activities (DPPH radical scavenging: 92.9 %; hydroxyl radical scavenging: 99.6 %) compared to unmodified gelatin (62.6 % and 83.8 %, respectively). Freeze-thaw stability was significantly enhanced, with syneresis reduced to 8.85 % versus 44.17 % for the control after six cycles. FTIR analysis confirmed the retention of hydrogen bonding, while LF-NMR indicated increased bound water (7.1 % vs. 3.0 %) and redistribution toward immobilized water forms. SEM observations revealed a well-preserved network structure. This enzymatic method offers an efficient and environmentally friendly approach for producing multifunctional biopolymers with enhanced freeze-thaw stability and antioxidant properties for frozen food applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112460"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074641","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":"Understanding the variability in cell wall composition and related properties of industrial spent yeasts from brewing and winemaking","authors":"Dries Croonen,&nbsp;Esther De Groof,&nbsp;Charlotte F. De Schepper,&nbsp;Steven J. Simmonds,&nbsp;An Bautil,&nbsp;Kristof Brijs,&nbsp;Christophe M. Courtin","doi":"10.1016/j.foodhyd.2026.112448","DOIUrl":"10.1016/j.foodhyd.2026.112448","url":null,"abstract":"<div><div>A wide variety of yeast-derived products rich in cell wall polysaccharides is currently available for use in food, feed, pharmaceutical, and cosmetic applications. While these products are typically made from a dedicated yeast source, interest is growing in producing them from industrial spent yeast. To facilitate this transition, the present study investigates the variability in cell wall composition and associated properties among 32 industrial spent yeast samples originating from the brewing and winemaking industries, spanning a wide range of beer and wine styles. Across this sample set, β-glucan and mannoprotein contents vary between 6.6 % and 18.2 %, and between 6.1 % and 22.7 %, respectively. Significant variation was also observed in storage carbohydrate and protein contents. This compositional variability was found to impact other cell wall-related surface properties, including surface charge, hydrophobicity, and the amount of cell wall-adsorbed polyphenols, which could reach up to 3.7 % (gallic acid equivalent) of the cell dry matter. Based on these properties, spent yeast samples originating from wine production were clearly differentiated from those derived from dry-hopped and non-dry-hopped beers. Overall, these results highlight the importance of yeast stream selection for the efficient production of yeast derivatives. In particular, winery spent yeast samples appear to be more suitable for the production of yeast cell wall isolates due to their higher cell wall polysaccharide content and lower reserve carbohydrate content. However, this hypothesis should be verified using different methods of producing such isolates.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112448"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035996","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":"Structural and physicochemical characteristics and intracellular starch digestibility of starch-rich Chlorella sp.","authors":"Haitao Jiang ,&nbsp;Chang Liu ,&nbsp;Xiaohua Pan ,&nbsp;Jinling Zhan ,&nbsp;Tianyi Yang ,&nbsp;Rongrong Ma ,&nbsp;Yaoqi Tian","doi":"10.1016/j.foodhyd.2026.112496","DOIUrl":"10.1016/j.foodhyd.2026.112496","url":null,"abstract":"<div><div>In this work, starch-rich <em>Chlorella</em> cells from different strains were cultivated using a two-stage process. The differences in physicochemical characteristics and starch digestibility among cultivated starch-rich <em>Chlorella ellipsoidea</em> (CEll), <em>Chlorella luteorividis</em> (CLut), <em>Chlorella protothecoides</em> (CPro), <em>Chlorella sorokiniana</em> (CSor), and <em>Chlorella pyrenoidosa</em> (CPyr) biomass were investigated. The cultivated starch-rich <em>Chlorella</em> cells from different strains exhibited distinct proximate compositions, with starch contents ranging from approximately 33.73 to 51.64 g/100 g biomass, as well as different particle sizes, pore structures, and pigment contents. Similar X-ray diffraction patterns were observed for the different starch-rich <em>Chlorella</em> samples, which were associated with the A-type crystalline structure of intracellular starch. Differential scanning calorimetric analysis indicated that starch-rich CSor biomass had significantly lower gelatinization temperatures (T_P ≈ 75.51 °C) than other <em>Chlorella</em> samples (T_P ≈ 76.91–78.93 °C). Despite its higher starch content, the disrupted CSor sample exhibited significantly lower final viscosity and setback viscosity (≈108 and 39 cP) than the other treated <em>Chlorella</em> samples (≈243–261 and 175–197 cP). Additionally, the disrupted CEll biomass showed a more elastic gel network structure than the other treated <em>Chlorella</em> samples. Due to variations in the resistance of cellular structures to the penetration of digestive enzymes and differences in the long-range molecular order of intracellular starch granules, various <em>Chlorella</em> samples exhibited significantly different starch hydrolysis. This paper provides a systematic comparison of structural characteristics, physicochemical properties, and starch digestibility of starch-rich <em>Chlorella</em> biomass from different strains.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112496"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074502","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}