Food Hydrocolloids最新文献

{"title":"Rheology and NMR studies of true gel formation and gelation mechanism for lentinan","authors":"Ikumi Yamashita ,&nbsp;Tomoe Yaguchi ,&nbsp;Yuiko Kobayashi ,&nbsp;Hideyuki Ito ,&nbsp;Hirofumi Komori ,&nbsp;Kyoko Noda ,&nbsp;Yoko Sato ,&nbsp;Katsuyoshi Nishinari ,&nbsp;Yoko Nitta","doi":"10.1016/j.foodhyd.2025.111415","DOIUrl":"10.1016/j.foodhyd.2025.111415","url":null,"abstract":"<div><div>True gel formation for lentinan, a β-glucan obtained from shiitake mushrooms, was investigated and the mechanism for gel formation was discussed. The extraction method presented in this study yielded lentinan with the same rheological properties regardless of which part of the shiitake mushroom was used. True gel formation was confirmed by the frequency dependence of the storage shear modulus <em>G</em>′ and loss shear modulus <em>G</em>″ in dynamic viscoelasticity measurements, and by gel fracture tests at 4 °C. <em>G</em>′ and <em>G</em>″ increased steeply around 6 °C upon cooling, and the mechanical loss tangent was below 0.1 at 4 °C, suggesting that gelation started at around 6 °C. This characteristic temperature was consistent with the conformational transition temperatures observed for lentinan and schizophyllan. This conformational transition has been considered to be a change from the triple helix, Helix II, to the more ordered Helix I. The NMR data obtained in this study suggested that the conformation of the side groups changed with the change from Helix II to Helix I. It was thought that Helix I with less steric hindrance of the side group partially associates with other Helix I molecules to form lentinan gels.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111415"},"PeriodicalIF":11.0,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143823875","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":"Fundamental understanding of Quararibea funebris flowers mucilage: an evaluation of chemical composition, rheological properties, and cytotoxic estimation","authors":"Alexander Dueñas-Deyá ,&nbsp;Gloria Melisa González-Anduaga ,&nbsp;Luis Medina-Torres ,&nbsp;José Luis Balderas-López ,&nbsp;Sharon Daniela Sandoval-Flores ,&nbsp;Citlaly Gutiérrez-Rodelo ,&nbsp;Octavio Manero ,&nbsp;Andrés Navarrete","doi":"10.1016/j.foodhyd.2025.111431","DOIUrl":"10.1016/j.foodhyd.2025.111431","url":null,"abstract":"<div><div>Ongoing research aims to identify innovative or underutilized biopolymers with valuable properties, such as thickeners, foaming agents, or emulsifiers, to enhance the functionality of foods, reduce toxicity, and lower processing costs in pharmaceutical preparations. <em>Quararibea funebris</em>, a Mexican plant used to prepare the pre-Hispanic drink \"tejate\", contains mucilage in its flowers, contributing to its fragrance and slight thickening effect. However, there is limited information on the characteristics and safety threshold of this mucilaginous material. This study investigated the chemical composition, rheological properties, and viability effects of <em>Quararibea funebris</em> flower mucilage. Gas chromatography-mass spectrometry analysis revealed its primary constituents: rhamnose, xylose, galactose, glucose, and galacturonic acid. Rheological testing indicated a concentration and temperature-dependent behavior, with the viscosity showing non-Newtonian shear-thinning characteristics in solutions with contents of 0.5–3.0 % (w/v). Dynamic mechanical analysis showed the evolution of dynamic moduli (G′ and G″) within the temperature range of 15–45 °C. At low concentrations (&lt; 3.0 % w/v), the mucilage exhibited predominantly viscous behavior (G″), transitioning to a weak gel-like behavior with increasing concentration. Viability testing on Human embryonic kidney (HEK) 293 cells revealed concentration-dependent effects, with a safe concentration threshold at ≤ 0.63 mg/mL. However, mucilage treatment did not affect cell viability in human cervical cancer (HeLa) cells at 24 or 48 h. This study represents the first characterization of mucilage from flowers of <em>Quararibea funebris</em>, offering valuable insights for potential applications in biomedicine, pharmaceuticals, and the food industry.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111431"},"PeriodicalIF":11.0,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143823877","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 enzyme treatment on structural characteristics of egg yolk, plasma and granule and their correlation with flavor components","authors":"Tingting Tang,&nbsp;Wen Yu,&nbsp;Junhua Li,&nbsp;Luping Gu,&nbsp;Cuihua Chang,&nbsp;Yujie Su,&nbsp;Yanjun Yang","doi":"10.1016/j.foodhyd.2025.111432","DOIUrl":"10.1016/j.foodhyd.2025.111432","url":null,"abstract":"<div><div>The effects of egg yolk granule and plasma on the flavor and functional properties of whole egg yolk were studied. Enzymatic hydrolysis decreased the off-flavor (1-octen-3-ol and benzaldehyde) of heat-treated egg yolk without damaging its functional properties. This improvement was due to the reduced secondary structures (β-sheets, random coils, α-helices, β-turns) in the egg yolk components, leading to increased protein flexibility and better emulsification activity. The altered secondary structure also increased hydrophobic and electrostatic interactions, shifting zeta potential and enhancing binding affinity with flavor components, thus improving flavor profiles. Amino acid analysis showed that different enzymes produced varied free amino acids, which served as precursors for flavor components, further enhancing flavor during enzymatic hydrolysis. The flavor and functional properties of whole egg yolk, yolk plasma, and yolk granule exhibited significant variations based on enzymolysis. This variation could be attributed to the distinct secondary structures and spatial arrangements of these three components.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111432"},"PeriodicalIF":11.0,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143837937","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":"Exploring different food-grade bigel systems for delivering bioactive carotenoids: Part 2 - Potential for extrusion-based 3D printing","authors":"Bruna Vitória Neves ,&nbsp;Andrêssa Silva Fernandes ,&nbsp;Fabiana Perrechil Bonsanto ,&nbsp;Vanessa Dias Capriles ,&nbsp;Anna Rafaela Cavalcante Braga ,&nbsp;Veridiana Vera de Rosso","doi":"10.1016/j.foodhyd.2025.111428","DOIUrl":"10.1016/j.foodhyd.2025.111428","url":null,"abstract":"<div><div>The application of 3D printing technology in the food sector shows enormous potential for developing customized functional foods. Like this, novel materials are continuously being designed, allowing custom management of foods' composition, quantity, taste, color, structure, and texture in innovative shapes, offering novel product ideas to the food industry. The bigels appear as new ink for 3D-printed food models. They can potentially encapsulate bioactive components, protect, and release labile molecules in a complex matrix, and thus improve these foods' functional and nutritional properties. In this way, we develop different types of bigels, employing two hydrogels, varying H:O ratios, and concentrations of pitanga carotenoid extracts to obtain an ideal material for 3D foods printing with bioactivities and attractive color. Likewise, we seek to understand the effect of different proportions of bigels constituents on their structural and printability properties. The results were quite promising. All bigel formulations demonstrated good extrusion-based 3D printing capability, handling shear forces well and showing smooth, continuous extrusion. Print accuracy varied with bigel composition; Agar-based bigels (ABs) showed smaller dimensional deviations and better fidelity to designed models than gelatin-based bigels (GBs). Saponified carotenoid extracts resulted in higher hardness in ABs than non-saponified extracts, particularly noticeable at lower oleogel concentrations. GBs provided denser, mechanically stronger structures than ABs, influencing the texture and mechanical properties of 3D printed products. In conclusion, we highlight the impact of bigel composition, type of carotenoid extract, and H:O ratio on the printability and texture properties of 3D-printed bigels.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111428"},"PeriodicalIF":11.0,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143823878","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":"Texture, microstructure, and in vitro digestion of hybrid meat gel-type sausages formulated with functionalized pea protein","authors":"Yunqing Nie ,&nbsp;Youling L. Xiong ,&nbsp;Jiang Jiang","doi":"10.1016/j.foodhyd.2025.111422","DOIUrl":"10.1016/j.foodhyd.2025.111422","url":null,"abstract":"<div><div>This study investigated the effects of complex formulations on the textural and microstructural properties of prototype reduced-salt (0.3 M NaCl as opposed to regular 0.6 M NaCl) hybrid meat sausages and compared the <em>in vitro</em> digestion behavior and oxidation stability. Plant-based ingredients, including functionalized (ultrasound) pea protein isolate and pea flour, were incorporated to substitute lean meat at three levels (ratios 100:0, 75:25, and 50:50 w/w). Cooked hybrid emulsion sausages (4.5 % canola oil) exhibited a slightly pink cured color, but the chromatic <em>a</em>∗ value decreased 16–39 % with pea protein substitution. Hardness and breaking force declined with increasing substitution levels, whereas deformability displayed an upward trend. In contrast to regular-salt (0.6 M) sausage, where pea protein substitution decreased texture uniformity, the substitution in reduced-salt (0.3 M) hybrid sausages resulted in a denser protein network. In corroboration, reduced-salt sausage with pea protein substitution demonstrated restricted bulk water mobility, as evidenced by ¹H NMR, leading to significantly less cooking loss (28–31 %, <em>P</em> &lt; 0.05) compared with non-substitution control. During simulated <em>in vitro</em> digestion (1 h pepsin followed by 2 h trypsin), approximately 90–95 % protein in hybrid sausages was hydrolyzed into short peptides and amino acids, leaving a small fraction of oligopeptide remnants (&lt;17 kDa). Nevertheless, hybrid sausages were susceptible to lipid oxidation, with TBARS rising to 2.0–2.7 mg malonaldehyde/kg from all-meat control (0.24 mg/kg), underscoring the necessity for antioxidant protection. These findings contribute to the knowledge base for the development of sustainable hybrid meat alternatives.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111422"},"PeriodicalIF":11.0,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143838441","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":"pH-responsive microgels constructed from soy protein coacervates: Structure and rheology at the oil-water interface","authors":"Jiyang Cai ,&nbsp;Shumin Zhang ,&nbsp;Sili Liu ,&nbsp;Xiang Li ,&nbsp;Zhili Wan ,&nbsp;Boris A. Noskov ,&nbsp;Xiaoquan Yang","doi":"10.1016/j.foodhyd.2025.111433","DOIUrl":"10.1016/j.foodhyd.2025.111433","url":null,"abstract":"<div><div>Microgels serve as versatile colloidal building blocks and stabilizers in multiphase systems due to their deformability, surface activity, and environmental responsiveness. Among them, microgels constructed from protein coacervates hold promise for high-protein colloidal ingredients and food emulsion products. However, their interfacial properties, particularly in relation to their swelling behavior induced by environmental stimuli, remain largely unexplored but are critical for their successful application. In this study, soy protein (SPI) coacervates, formed via self-coacervation, were thermally transformed into microgels, and their interfacial behavior including adsorption kinetics, interfacial structure and rheological properties at the oil-water interface, was investigated in relation to pH-induced swelling. SPI microgels remain unswollen under neutral pH conditions (pH 7) but swell in acidic (pH 3) or alkaline (pH 10) conditions. Unswollen SPI microgels exhibit faster diffusion and adsorption due to their smaller particle size and lower electrostatic barrier. Upon adsorption to the interface, swollen SPI microgels assemble into an interfacial network more rapidly, whereas unswollen microgels form denser interfacial structures. The adsorption dynamics and interfacial structure are primarily governed by size and charge variations rather than microgel softness or deformability, as SPI microgels exhibit relatively high stiffness. Nevertheless, microgel softness influences the mechanical properties of the interfacial layer; swollen softer microgels form stretchable gel-like networks, while unswollen microgels form glassy-like layers exhibiting higher brittleness and yielding more readily under nonlinear deformations. These findings highlight the unique interfacial properties of soy protein microgels derived from protein coacervates, which provide valuable insights for the design of plant-based multiphase food formulations.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111433"},"PeriodicalIF":11.0,"publicationDate":"2025-04-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143823879","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 calcium citrate on the stability of rice starch in a Level 3 liquid system","authors":"Xiaodong Tian,&nbsp;Junrong Huang,&nbsp;Hongliang Li,&nbsp;Chong Zhang,&nbsp;Tao Li,&nbsp;Yue Pan","doi":"10.1016/j.foodhyd.2025.111420","DOIUrl":"10.1016/j.foodhyd.2025.111420","url":null,"abstract":"<div><div>Among the 8 levels classified by the International Dysphagia Diet Standardization Initiative (IDDSI), Level 3 is the thickest level of liquid. Due to the poor stability of rice starch on Level 3 (3.5 %), calcium citrate was applied to improve stability. Hydrogen bonding networks was explored through molecular dynamics simulations. The stabilizing effects of calcium citrate on rice starch were evaluated using a combination of analytical techniques: a textural analyzer, a rapid visco analyzer, and a scanning electron microscopy. After adding calcium citrate (0.1 %–0.5 %), the strain rate of the secondary ring structure was increased from 150 % to 200 %, and the rearrangement rate of the starch molecules was accelerated. The changes in viscosity and micropore size were closely related to the number of hydrogen bonds. Compared with the control sample, the addition of 0.5 % calcium citrate increased the viscosity of rice starch by 1.91 times and the hydrogen bonding between amylose and water by 1.99 times. The micropore area of rice starch was decreased by 2.17 times, and the total hydrogen bonds was increased by 2.28 times. Furthermore, when the concentration of calcium citrate was increased from 0.1 %-0.3 % to 0.4 %–0.5 %, the fluctuation range of rice starch radius of gyration was decreased from 0.5 nm to 0.1 nm, greatly improving stability. In summary, calcium citrate (0.4 %–0.5 %) could enhance molecular interactions by increasing hydrogen bonds among amylose, amylopectin and with water, resulting in higher stability of the liquid system. These findings provide a basis for the formula design of a Level 3 rice starch liquid system.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111420"},"PeriodicalIF":11.0,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143816957","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 xanthan gum/locust bean gum complex and oil types on rheological properties and sensory attributes of gel-in-oil-in-water (G/O/W) double emulsion","authors":"Jaehyun Jeong ,&nbsp;Jiwon Kwon ,&nbsp;Jiseon Lee ,&nbsp;Jochen Weiss ,&nbsp;Mi-Jung Choi","doi":"10.1016/j.foodhyd.2025.111414","DOIUrl":"10.1016/j.foodhyd.2025.111414","url":null,"abstract":"<div><div>This study investigated the impact of incorporating a xanthan gum (XG)/locust bean gum (LBG) complex into the inner water phase and varying oil types, such as canola and medium-chain triglyceride (MCT) oils, on the physicochemical, rheological, digestive, and sensory properties of water-in-oil-in-water (W₁/O/W₂) and gel-in-oil-in-water (G/O/W) double emulsions designed to modulate saltiness and bitterness perception. Systematic variation of the XG/LBG concentration and oil type led to a more uniform particle structure with decreased droplet size as the gum concentration increased, while all emulsions exhibited encapsulation efficiencies above 80 % and ζ-potentials approaching 30 mV, confirming their stability. Rheological properties indicated that increasing the gum complex concentration enhanced both viscosity and the storage modulus, with canola oil-based formulations generally exhibiting higher viscosity compared to those prepared with MCT oil. In vitro digestion studies revealed that MCT oil-based emulsions promoted a more rapid release of potassium ions, whereas canola oil-based systems provided a more gradual release. Sensory analysis further demonstrated that both the gelled inner phase and the oil type significantly influenced sensory perception, with G/O/W emulsions yielding a prolonged perception of saltiness and reduced bitterness relative to conventional W₁/O/W₂ systems. Collectively, these results highlight the key role of the XG/LBG complex and oil type in modulating texture, release kinetics, and sensory attributes, providing insights for developing functional foods with balanced taste.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111414"},"PeriodicalIF":11.0,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143806909","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":"Seed-induced gelation of whey protein via fibril elongation amplification","authors":"Rodrigo Sanches Pires ,&nbsp;Antonio J. Capezza ,&nbsp;Mathias Johansson ,&nbsp;Maud Langton ,&nbsp;Christofer Lendel","doi":"10.1016/j.foodhyd.2025.111424","DOIUrl":"10.1016/j.foodhyd.2025.111424","url":null,"abstract":"<div><div>Protein nanofibrils (PNFs), especially those from the whey protein β-lactoglobulin, hold the promise for applications in food technology, medicine, and sustainable materials. In this work, we explore the mechanisms underlying the sol-gel transition of whey protein isolate triggered by pre-fragmented whey fibrils (seeds) at low pH and high temperature. We show that, under these conditions, the formed hydrogels are constructed from PNFs. The presented results suggest that the seeds amplify the fibril growth process by providing active ends that capture peptide monomers produced via acid hydrolysis. This changes the fibrils' length distribution (up to 10-fold increase of their average contour length), and the samples reach the percolation threshold at a much lower mass concentration of fibrils. We also note that seeding has a strong impact on morphology and catalyzes a conversion of short, curved fibrils into long straight ones, which also contribute to the lower percolation limit. Rheological measurements indicate that attractive inter-fibrillar forces stabilize the PNF network. This is further evidenced by the gels’ resistance to disassembly across a wide pH range, implying that other forces than electrostatics are important for stabilizing the fibrillar network. Finally, we discuss the nature of the sol-gel transition based on continuum percolation theory, which corroborates the observed relationship between PNF length distribution and the sol-gel transition.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111424"},"PeriodicalIF":11.0,"publicationDate":"2025-04-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143842459","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":"Unlocking sesame protein potential: Production and functional characteristics of sesame protein via cold plasma-assisted extraction","authors":"Ying Hou ,&nbsp;Xuan Wang ,&nbsp;Xuechao Zheng ,&nbsp;Jianxiong Hao ,&nbsp;Yu Peng ,&nbsp;Dandan Zhao","doi":"10.1016/j.foodhyd.2025.111419","DOIUrl":"10.1016/j.foodhyd.2025.111419","url":null,"abstract":"<div><div>Sesame seeds are among the oldest oilseed crops in the food industry; however, the by-product of sesame oil production, known as sesame cake, has limited applications. Enhancing protein extraction from sesame cake is crucial for fully exploiting the potential of sesame proteins. This research studied the effects of dielectric barrier discharge atmospheric cold plasma (DBD-ACP) treatment at different voltages on the extraction efficacy, structural characteristics, and functional properties of sesame protein fractions (SPFs). Notably, treatment at DBD-ACP 45 V resulted in a maximum extraction rate of approximately 16.92 %, whereas the highest protein content, approximately 85.40 %, was attained at 35 V. At this voltage, structural analysis revealed increased porosity and significant structural refolding of SPFs, accompanied by reduced surface hydrophobicity and sulfhydryl contents. Additionally, treatment at 35 V led to a decrease in average particle size and an increase in intermolecular electrostatic repulsion among SPFs. While solubility improved under these conditions, there were concomitant reductions in oil-holding capacity, emulsifying properties, and foaming ability. These findings indicated that moderate DBD-ACP treatment enhanced the interaction between protein particles and water molecules by promoting structural refolding that buries hydrophobic groups within the core of the protein structure. In conclusion, this study provided novel insights into how varying intensities of DBD-ACP treatment influence SPF extraction efficiency, structure, and functional properties.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"167 ","pages":"Article 111419"},"PeriodicalIF":11.0,"publicationDate":"2025-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143842527","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}