Food Hydrocolloids最新文献

{"title":"Evaluation of plant-based composite materials as 3D printed scaffolds for cell growth and proliferation in cultivated meat applications","authors":"Woo-Ju Kim ,&nbsp;Yoonbin Kim ,&nbsp;Yixing Lu ,&nbsp;Reza Ovissipour ,&nbsp;Nitin Nitin","doi":"10.1016/j.foodhyd.2024.110823","DOIUrl":"10.1016/j.foodhyd.2024.110823","url":null,"abstract":"<div><div>This study aimed to evaluate plant-based 3D scaffolds for supporting the cultivation of animal cells for cultivated meat. The physical and chemical characteristics of pectin and composite gels (pectin + soy protein isolate [SPI] or pea protein isolate [PPI]) were analyzed. Rheological property analysis revealed that all materials exhibited viscoelastic solid behavior, shear thinning, and micro-structure recovery behavior, essential properties for 3D printing. Texture profile analysis (TPA) of composite gels demonstrated that some of the textural properties of these composite materials were in the range of mechanical properties of meat products including pork, poultry, and fish. The cytocompatibility and proliferative potential of these scaffold gels were evaluated using C2C12 (myoblast cells) as a model cell line, indicating their potential to support the growth of the animal cell without apparent toxicity. In examining 3D printability, incorporating protein into the pectin gel resulted in enhanced printability, characterized by reduced surface roughness and thinner thickness. Based on these analyses, a 3D printed scaffold was generated by using pectin, 30% SPI, and 10% PPI. Remarkably, the scaffolds with pectin and 10% PPI supported the growth of the cells, comparable to the cells grown on a tissue culture plate (positive control) demonstrating its potential to support animal cell growth. These findings highlight the promising potential of the formulated materials for applications within the cultivated meat industry.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110823"},"PeriodicalIF":11.0,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142707106","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":"Molecular transport of vitamin B6 from whey protein and agarose composite gels using diffusion blending law modelling","authors":"Manwinder Kaur Sidhu ,&nbsp;Felicity Whitehead ,&nbsp;Stefan Kasapis","doi":"10.1016/j.foodhyd.2024.110815","DOIUrl":"10.1016/j.foodhyd.2024.110815","url":null,"abstract":"<div><div>In this investigation, whey protein and agarose were employed as the phase-separated biopolymer system, with vitamin B6 acting as the diffusant. Fourier-transform infrared (FTIR) spectroscopy affirmed the absence of chemical interactions among all constituents within the experimental parameters. X-ray diffraction (XRD) analysis corroborated the uniform dissolution of vitamin B6 within the composite low-solid mixtures. Confocal scanning laser microscopy elucidated the topology of the matrix, providing tangible evidence of the phase-separated whey protein-agarose networks. Small-deformation dynamic oscillation in-shear was employed to establish a rheological blending law model, predicting the phase volume and effective concentration of the individual components (whey protein and agarose) within their respective domains. Subsequently, a diffusion study was conducted, advocating a novel blending law for molecular transport to estimate the theoretical diffusion coefficient of vitamin B6 in the composite gel by leveraging the effective concentration of each polymer within its phase. The outcomes were positively compared to the observed diffusion coefficient of the vitamin from the composite gel using UV–<em>vis</em> spectroscopy. These results underscore the viability of the blending-law diffusion theory in elucidating the molecular transport of hydrophilic vitamins released from aqueous biopolymer composite gels.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110815"},"PeriodicalIF":11.0,"publicationDate":"2024-11-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142697949","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The use of dextran in 3D printing for dysphagia foods: Relationships between its structure and physicochemical properties","authors":"Yiqiang Dai ,&nbsp;Yifei Liu ,&nbsp;Zhe Wang ,&nbsp;Weimin Xu ,&nbsp;Mingsheng Dong ,&nbsp;Xiudong Xia ,&nbsp;Daoying Wang","doi":"10.1016/j.foodhyd.2024.110819","DOIUrl":"10.1016/j.foodhyd.2024.110819","url":null,"abstract":"<div><div>Novel naturally sourced polysaccharides are gaining attention for their safety and improvement in food texture. This study investigated the correlations between the structural characteristics and physicochemical properties of dextran GS128 derived from <em>Leuconostoc citreum</em> SH12, and assessed its applicability in three-dimensional (3D) printed whole grain and legume-based (whole grain oat, chickpea and soybean) foods designed for dysphagia patients. The findings revealed that GS128 had a non-crystalline amorphous nature and high thermostability, suggesting its food processing potential. GS128 aqueous solution showed shear thinning and elastic gel behavior, and excellent thixotropic and structural recovery properties, and their effects were positive dose-dependent at the concentration of 4∼10 wt%, which were determined by its nearly linear structure mainly composed of 87.74% α-(1 → 6) linkages with a high molecular weight of 3.02 × 10⁸ Da. Moreover, the addition of 4∼10 wt% GS128 not only retained the shape of 3D printed whole grain and legume food, but also improved the swallowability by 33.26–74.60% compared with food without GS128, indicating the usage potential for dysphagia people. Overall, GS128 as a texture modifier has significant potential for application in the food industry, especially in the development of 3D-printed dysphagia diets.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110819"},"PeriodicalIF":11.0,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653412","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 formation mechanism of phase-change polysaccharide–protein composite emulsion gels: For simultaneous printing of food products with complex structures and fine patterns","authors":"Ruiling Li ,&nbsp;Ningzhe Wang ,&nbsp;Chao Ma ,&nbsp;Jiacheng Wang ,&nbsp;Jing Wang ,&nbsp;Xin Yang","doi":"10.1016/j.foodhyd.2024.110817","DOIUrl":"10.1016/j.foodhyd.2024.110817","url":null,"abstract":"<div><div>With the development of the intelligent direction of food 3D printing, people have a strong aesthetic interest in food printing prototypes. In order to investigate the ability of food-based materials to print complex structures and fine patterns simultaneously, three phase-change hydrocolloids with different mechanical strengths after cooling were selected: xanthan gums (Xg), low acyl gellan gums (Gg), and starches (Ss) with ovalbumin to form Xg-ovalbumin emulsion gel (Xg-OEG), Gg-ovalbumin emulsion gel (Gg-OEG), and Ss-ovalbumin emulsion gel (Ss-OEG), respectively. Ss-OEG printed fine patterns with a minimum size of 1.5 mm accurately at a Ss concentration of 1.5%, and was able to print suspended structures, had continuous filament strips and tight layer-to-layer stacking, with the ability to print complex structures and fine patterns simultaneously. Compared with Xg-OEG and Gg-OEG, Ss-OEG had high viscoelasticity and mechanical strength, suitable fluidity, small size of oil droplets without aggregation, dense network structure, and high surface hydrophobicity and amide A peak intensity and the low free sulfhydryl content. Thus, Ss endowed OEG with a certain viscoelasticity and mechanical strength, and caused massive aggregation of proteins through forming disulfide bonds, hydrophobic interactions, and hydrogen bonds. Aggregated ovalbumin and Ss formed a stable and strong network structure, emulsified oil droplets filled in the network, the three tightly crosslinked together to form an emulsion gel with excellent printing ability. This research offered the possibility of simultaneously printing complex structures, high-resolution patterns using food-based materials, also providing a theoretical basis for the design of complex and fine printed products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110817"},"PeriodicalIF":11.0,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142697944","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":"What determines the foam stability of dilute protein solutions in sparging systems?","authors":"Dingkui Qin ,&nbsp;Jiani Bao ,&nbsp;Zhiyun Zhang ,&nbsp;Zhihao Zhou ,&nbsp;David Julian McClements ,&nbsp;Jiakai Lu","doi":"10.1016/j.foodhyd.2024.110821","DOIUrl":"10.1016/j.foodhyd.2024.110821","url":null,"abstract":"<div><div>The growing demand for sustainable and functional ingredients in the food, pharmaceutical, and cosmetic industries has heightened interest in plant proteins as foaming agents. However, a knowledge gap persists regarding how transient material properties, influenced by foaming conditions, impact foam stability. This study investigates foam formation and stability of dilute pea protein solutions (0.1–1 wt%) using a gas sparging method. We examine the impact of protein properties, including bulk viscosity, adsorption kinetics, and foaming conditions like sparging flow rate, initial liquid volume, and sparging time. By correlating foam half-life (t_1/2) with surface pressure at various time scales, we observed that transient surface pressure at residence time (π_r) strongly correlated with t_1/2 (R² = 0.94) over a wide range of foaming processing parameters (flow rate of 0.2–0.4 L/min, liquid volume of 30–150 mL, and sparging time of 5–10 s) and protein concentrations, unlike equilibrium surface pressure or surface pressure at sparging time. This highlights the significance of π_r, as it directly relates to initial bubble size, in controlling foam stability for dilute protein solutions. Our results reveal key insights into how transient surface properties, influenced by foaming processing parameters, govern foam stability. These findings contribute to the broader understanding of plant protein functionality and offer potential strategies for enhancing their use in both food and non-food applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110821"},"PeriodicalIF":11.0,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142697942","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":"Polysaccharide-induced colloidal stabilization of red wines: Impact on phenolic composition and color characteristic","authors":"Hongyue Zhai ,&nbsp;Mengyao Qi ,&nbsp;Yiming Zhang ,&nbsp;Like Mao ,&nbsp;Weiming Yang ,&nbsp;Penghui Zhou ,&nbsp;Chifang Cheng ,&nbsp;Keji Yu ,&nbsp;Ying Shi ,&nbsp;Changqing Duan ,&nbsp;Yibin Lan","doi":"10.1016/j.foodhyd.2024.110822","DOIUrl":"10.1016/j.foodhyd.2024.110822","url":null,"abstract":"<div><div>Polysaccharides play a crucial role in wine quality and colloidal stability. Two types of polysaccharides were applied to three wines with diverse initial phenolic and polysaccharide profiles to evaluate their effects on the color characteristics of the wines. Changes in the colloidal properties, phenolic composition, and color parameters of the wines were analyzed over a one-year bottle aging. The results revealed that the addition of polysaccharides consisting mainly of arabinogalactans (AG) tended to have a higher absolute zeta (<em>ζ</em>) potential value (below −10 mV), indicative of enhanced colloidal stability, while mannoprotein (MP) had little effect. However, the addition of both polysaccharides can influence the colloidal particle size and turbidity of the wines, with distinct variations observed based on the initial matrix composition, especially the polysaccharide content. Furthermore, both polysaccharides promoted the formation and accumulation of anthocyanin derivatives, especially pyranoanthocyanin, while AG had a greater effect, with a maximum increase of nearly 14% compared with the control group at 12 M. The color characteristic of the wines changed accordingly, with a significant increase in the red hue (<em>a∗</em> value), particularly in wines characterized by low polysaccharide content and high polyphenol level. Notably, the modifications in colloidal properties induced by polysaccharide displayed a significant correlation with polyphenols and color parameters, indicating that a stable colloidal system facilitates color stability. In practical winemaking applications, the addition of polysaccharides should consider factors such as their type, concentration, and the balance of the initial wine composition.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110822"},"PeriodicalIF":11.0,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142697937","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":"Rubisco at interfaces II: Structural reassembly enhances oil-water interface and emulsion stabilization","authors":"Xingfa Ma,&nbsp;Mehdi Habibi,&nbsp;Jasper Landman,&nbsp;Leonard M.C. Sagis,&nbsp;Penghui Shen","doi":"10.1016/j.foodhyd.2024.110820","DOIUrl":"10.1016/j.foodhyd.2024.110820","url":null,"abstract":"<div><div>Rubisco is the most abundant protein on earth and has gained extensive attentions as a novel food ingredient, such as an emulsifier. Extraction methods can significantly affect its molecular structures and consequently influence its oil-water interface and emulsion stabilization properties. This work aims to elucidate the role of the Rubisco molecular structure in stabilizing the oil-water interface and the multiphase system of emulsions. Ultrafiltration (mild) and acid precipitation-alkaline redispersion (extensive) were used to extract Rubisco from spinach leaves. Protein molecular properties were characterized by size exclusion chromatography (SEC), circular dichroism (CD), and fluorescence spectrometry. Subsequently, the oil-water interfacial properties, including the adsorption and rheological behavior in both small and large dilatational and shear deformations, and the emulsion stabilization properties of Rubisco were investigated. We found that acid precipitation-alkaline redispersion produced a Rubisco extract (RA) with extensive structural reassembling, compared to the one produced by ultrafiltration (RU), for which nativity was mostly retained. RA had two-fold higher surface hydrophobicity than RU, and this caused RA to adsorb faster to the oil-water interface and developed a stiffer solid-like interface (G_i’ = 26 ± 3 mN/m) than RU (G_i’ = 15 ± 2 mN/m), which was also more resistant to density changes in large dilatational deformations. Consequently, RA displayed higher emulsifying activity and emulsion stability to coalescence during bulk shear and storage. Additionally, structural reassembly resulted in a higher value of the zeta potential of RA, which made the emulsion more stable against flocculation, compared to RU. Our study demonstrates that structural reassembly might be a useful strategy to improve the behavior of plant proteins in oil-water interface and emulsion stabilization, and may stimulate the development of new plant protein-stabilized emulsion-based products.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110820"},"PeriodicalIF":11.0,"publicationDate":"2024-11-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142653417","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":"Strategic alteration of arabinoxylan feruloylation enables selective shaping of the human gut microbiota","authors":"Huibin Zhang ,&nbsp;Yaqin Hou ,&nbsp;Tian Liu ,&nbsp;Zhongxia Li ,&nbsp;Shunjing Luo ,&nbsp;Chengmei Liu ,&nbsp;Guowen Zhang ,&nbsp;Tingting Chen","doi":"10.1016/j.foodhyd.2024.110818","DOIUrl":"10.1016/j.foodhyd.2024.110818","url":null,"abstract":"<div><div>Arabinoxylans (AXs) are promising prebiotic candidates abundant in cereals. While AX feruloylation impacts properties, its effects on long chains mimicking native structures are unclear. This study revealed a dose-dependent impact of long chain AX feruloylation on gut microbial composition and function. <em>In vitro</em> fecal fermentation with varying AX feruloylation showed increased Bacteroidetes and propionate along with decreased Firmicutes and butyrate. Distinct <em>Bacteroides</em> populations were enriched under different feruloylation levels, suggesting specialized adaptation. Community dynamics and co-occurrence networks highlighted intricate taxon-specific responses, underscoring the unique microbial profiles shaped by individual variations. This study lays the foundation for elucidating the metabolic pathways and enzymatic machineries enabling utilization of feruloylated AXs based on the dose-dependent enrichment of specific taxa. This knowledge can inform rational design of customized prebiotics through precision nutrition. This work provides novel insights into tailoring cereal biomass fermentation and microbiome structure-function relationships. It establishes a platform for developing optimized feruloylated prebiotics to deliberately modulate gut ecology and address intestinal dysbiosis.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110818"},"PeriodicalIF":11.0,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142697953","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":"Analysis of serum phase proteins and emulsifiers on the whipping capabilities of aerated emulsions: From the perspective of air-liquid interface rheology","authors":"Pengkai Xie ,&nbsp;Junqi Lai ,&nbsp;Rui Xie ,&nbsp;Shuo Zou ,&nbsp;Yee-Ying Lee ,&nbsp;Chin-Ping Tan ,&nbsp;Yong Wang ,&nbsp;Zhen Zhang","doi":"10.1016/j.foodhyd.2024.110810","DOIUrl":"10.1016/j.foodhyd.2024.110810","url":null,"abstract":"<div><div>In aerated emulsions, the serum phase plays a crucial role in determining whipping capabilities. However, the effects of serum phase components on emulsion properties remain largely unexplored and continue to be a mystery. This study takes a micro-level approach, focusing on the air-liquid interfacial rheology by incorporating different types of surfactants (proteins and emulsifiers) into the serum phase. It systematically explores the effects on the serum phase interface, emulsion properties, whipping capabilities, and foam stability in a stepwise manner. Proteins only slightly affect the strength of the air-liquid interface, primarily improving the capacity to trap bubbles at the initial whipping stage, thereby boosting the overrun of the aerated emulsion. The high viscoelastic modulus of the interface membrane is greatly influenced by the presence of solid lipid nanoparticles of glycerol monostearate (GMS SLN), leading to a reduction in whipping time and improved surface-mediated partial coalescence. This ultimately enhances the quality and stability of the foam system. Tween 80, due to its hydrophilic properties, is able to quickly adsorb at the air-liquid interface using the Gibbs-Marangoni mechanism. This helps to expedite the end of the whipping process and ultimately improves the foam quality. On the contrary, glycerol monooleate (GMO), a lipophilic emulsifier for liquids, struggles to effectively adsorb at the interface, leading to decreased stability of the air-liquid interface in the system and resulting in poor whipping capabilities. This paper delves into the mechanism by which different surfactants affect the whipping capabilities of aerated emulsions through an analysis of serum phase composition, laying the groundwork for enhancing formulation design.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110810"},"PeriodicalIF":11.0,"publicationDate":"2024-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142586114","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":"Amelioration of extremely acidic environment of soy protein amyloid fibrils to enhance gelation performance by dialysis strategy: Effects of pH and ions","authors":"Xiangyu Liang ,&nbsp;Xiaoshuai Wang ,&nbsp;Zichen Cao ,&nbsp;Jingwen Zhao ,&nbsp;Yidan Fu ,&nbsp;Lianzhou Jiang ,&nbsp;Yan Zhang ,&nbsp;Zejian Xu ,&nbsp;Xiaonan Sui","doi":"10.1016/j.foodhyd.2024.110796","DOIUrl":"10.1016/j.foodhyd.2024.110796","url":null,"abstract":"<div><div>The application of soy protein amyloid fibrils (SAFs) to food industrialization field has received focused attention because of their advantages such as ordered supramolecular structure and anti-proteolytic properties. However, the comparatively weak gelation properties of SAFs make it difficult to form self-supporting hydrogels, limiting its potential for future applications. Additionally, the extremely acidic environment (pH 2) of SAFs hinders their practical application in the food pH range (4–7). To address this issue, a dialysis strategy was utilized to enhance the gel structure of SAFs in this paper. The SAFs were dialyzed by deionized water and zinc ions solutions with four different pHs (2, 4, 7, and 9), and the impact of various dialysates on rheological properties, water distribution, and microstructure was investigated. The results demonstrated the method significantly improved gelation properties and modified the extremely acidic environment of SAFs. Various samples were continuously deacidified during dialysis in solutions of different pHs (4, 7, and 9), transforming from pH 2 to a higher pH value. Visual images exhibited that self-supporting hydrogels can be formed by SAFs just at a low concentration of 3% (wt). SAFs-Zn²⁺-9 hydrogel exhibited the highest storage modulus with a 500-fold compared to SAFs-2. Notably, the SAFs-H₂O hydrogels were fabricated without any exogenous substances, in which the storage modulus of SAFs-H₂O-9 increased by over 300 times. AFM images demonstrated that the shift from long rigid fibrils to short flexible fibrils induced tightly entanglement among fibrils, which improved gelation performance. Moreover, the transform in pH and the incorporation of ions caused the hydrogels to show dense network structure and strong water retention capacity. The ingenious insights were provided for improving the gelation performance of SAFs and modifying the polar acidic environment in the study, fully exploiting the potential of SAFs as edible ingredients for food applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110796"},"PeriodicalIF":11.0,"publicationDate":"2024-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142697666","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}