Food Hydrocolloids最新文献

{"title":"Maltodextrin as sucrose replacer: Effect of dextrose equivalence and sucrose/maltodextrin ratio on physical and sensory properties of non-fat whipped cream analogue","authors":"Jing Yang,&nbsp;Yameng Han","doi":"10.1016/j.foodhyd.2026.112462","DOIUrl":"10.1016/j.foodhyd.2026.112462","url":null,"abstract":"<div><div>The development of non-fat whipped cream analogue (NFWCA) addresses the demand for low-fat and reduced-sucrose foods. This study systematically evaluated how the dextrose equivalent (DE) value of maltodextrin (MD) and the sucrose/MD ratio influence the physical and sensory characteristics of NFWCA. Two commercial whipped creams were employed as controls. NFWCA containing MD with low DE (≤6) was almost impossible to form a foam structure. As DE value increased, a significant improvement in physical properties was observed. As a DE of 19, NFWCA demonstrated optimal performance, achieving the maximum overrun (341.72 %), hardness (1.48 N), and storage modulus (334.35 Pa). By regulating sucrose/DE19 ratio to 15/15, the overrun, hardness and storage modulus further significantly improved, reaching 426.91 %, 1.84 N and 432.15 Pa, respectively. Concurrently, NFWCA showed lowest friction coefficient (0.0369) and satisfying sensory properties. In particular, the scores for creaminess and overall acceptability reached 4.25 and 3.875, respectively, showing no significant difference compared with controls. Therefore, these findings demonstrated that MD has excellent potential to replace sucrose as foam structural building block in NFWCA. Future research should explore the long-term stability of these analogues and their application in complex food matrices to facilitate industrial adoption.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112462"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035995","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":"Enhancement of composite film properties by sweeping-frequency ultrasound modified xanthan gum and nano ZnO: structural and functional characterization","authors":"Lei Zhang ,&nbsp;Haiyang Zhang ,&nbsp;Shanshan Zhou ,&nbsp;Binglin Fu ,&nbsp;Jilong Deng ,&nbsp;Yan Shen ,&nbsp;Hafida Wahia ,&nbsp;Xiaojie Yu ,&nbsp;Haile Ma ,&nbsp;Cunshan Zhou","doi":"10.1016/j.foodhyd.2026.112449","DOIUrl":"10.1016/j.foodhyd.2026.112449","url":null,"abstract":"<div><div>Xanthan gum (XG) with different structures was prepared by being subjected to sweeping-frequency ultrasound (SFU) modification, and then incorporated with nano ZnO to fabricate composite films for active food packaging applications. Effects of SFU power density (0、6.25、25, 100 W⋅L⁻¹) on the molecular weight, monosaccharide composition, and structure of XG were systematically investigated. XG/ZnO composite films were prepared using the solution casting method. Physical properties of composite films were characterized by mechanical properties, color, UV absorption, thermal stability, and gas transmission rate. The interaction between XG and nano ZnO was elucidated through rheological properties and microscopic morphology. Furthermore, the antioxidant and antibacterial activities of composite films were evaluated. Results indicated that SFU effectively reduced the molecular weight of XG, with the weight-average molecular weight (Mw) decreasing to 7.92 × 10⁴ Da after 25 W⋅L⁻¹ SFU treatment. Side-chain glycosidic bonds were disrupted, leading to a 31.58 % reduction in glucuronic acid (GluA) content. By loading 10 % nano ZnO (relative to XG dry weight), the composite film exhibited enhanced tensile strength (TS) of 32.43 MPa, excellent UV shielding properties, reduced gas transmission rate, and improved thermal stability. Rheological and microstructure analysis revealed strong interfacial bonding between SFU modified XG and ZnO nanoparticles. Consequently, composite films exhibited significant antioxidant and antibacterial activities, inhibiting <em>E. coli</em> by 85.90 % and <em>S. aureus</em> by 88.16 %. It was demonstrated that SFU modified XG/ZnO composite films can be promising for functional food packaging.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112449"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035994","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 ageing and heat treatment on the colloidal state of oat protein dispersions","authors":"Ines Pynket ,&nbsp;Frederik Janssen ,&nbsp;Christophe M. Courtin ,&nbsp;Christophe Chassenieux ,&nbsp;Taco Nicolai ,&nbsp;Arno G.B. Wouters","doi":"10.1016/j.foodhyd.2026.112455","DOIUrl":"10.1016/j.foodhyd.2026.112455","url":null,"abstract":"<div><div>Oats are increasingly being used for the production of liquid and semi-solid foods, such as dairy alternatives. Studying the colloidal state of oat proteins in aqueous systems is crucial for understanding their stability and functionality in these types of foods. Here, a stock solution containing mostly unaggregated oat proteins was prepared starting from an in-house produced oat protein isolate (OPI) derived from non-heat-treated oat groats. Then, the impact of ageing (0–72 h) and heat treatment (30–90 °C) on the colloidal state of OPI dispersions as a function of pH (7.0–9.0) was investigated. It was observed that OPI dispersions (2.0% w_protein/v) were unstable at 20 °C, gradually aggregating over time. Such aggregation at 20 °C occurred more rapidly at lower than at higher pH. Heating these OPI dispersions at 90 °C (10 min) induced dissociation of aggregates and formation of stable protein structures. This effect was reversible upon cooling as larger protein structures were re-formed. Interestingly, after extended ageing of OPI dispersions (20 °C, 72 h), heating at 90 °C (10 min) resulted in the formation of gel-like structures, an effect that could not be reversed upon cooling. It is thus clear that the colloidal state of oat proteins depends strongly on the interplay of ageing time and heat treatment. Our findings contribute to understanding the stability and functionality of oat proteins in liquid and semi-solid foods.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112455"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035998","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 particle cohort study (ParCS) of the impact of glucose and sucrose solutions on the kinetics of starch gelatinization","authors":"Lily M.A. Santos O’Keefe ,&nbsp;Yash Mali ,&nbsp;John M. Frostad","doi":"10.1016/j.foodhyd.2026.112459","DOIUrl":"10.1016/j.foodhyd.2026.112459","url":null,"abstract":"<div><div>Using a Particle Cohort Study (ParCS) apparatus, the swelling kinetics of individual granules for sweet potato, corn, tapioca, and A-type wheat starches were investigated in water, glucose, and sucrose solutions. Building on previous work that introduced an empirical swelling function for four pulse starches, and previous modeling efforts, we extended the analysis to a broader range of starch types and solute environments to explore gelatinization at the single-granule level. For the first time, we found that while the swelling curves can be collapsed onto a master curve with only four model parameters (as shown previously) the shape of the resulting master curves are starch-type dependent and insensitive to these solution conditions. We further showed that swelling rate and intra-sample variability to be intrinsic to starch type and also insensitive to these solution conditions. Also for the first time, we made measurements of the diffusion of water into individual starch granules and found it to be three orders of magnitude lower than what was assumed in previous modeling. Finally, we showed that a previously proposed prediction of the correlation between swelling time and swelling ratio is not born out by our data. Altogether, these insights provide a major advance in our understanding of starch behavior in complex environments, and provide a foundation for improved predictive models in food processing where control over gelatinization is essential.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112459"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146035946","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":"Sustainable starch engineering: Precise shaping of structural, characteristic and functional properties by ozonation and enzymatic hydrolysis","authors":"Zeynep Tuğba Özaslan,&nbsp;Şenol İbanoğlu,&nbsp;Esra İbanoğlu","doi":"10.1016/j.foodhyd.2026.112509","DOIUrl":"10.1016/j.foodhyd.2026.112509","url":null,"abstract":"<div><div>This study introduces sustainable synergetic-modification strategy for corn starch, integrating ozone oxidation and α-amylase hydrolysis to engineer functional, characteristic, and structural attributes relevant to advanced polysaccharide applications. Three-factor central composite design within response surface methodology framework was employed to assess interactive influence of ozonation time (0–60 min), incubation temperature (50–60 °C), and enzyme concentration (0–1% db) on physicochemical, rheological, thermal, and morphological properties. Comprehensive analyses-including viscosity profiling, dynamic rheology, DSC-based gelatinization/retrogradation assessments, FTIR spectroscopy, polarized light microscopy, water holding capacity, particle size distribution, reducing sugar amount, and carbonyl/carboxyl content-revealed distinct synergistic effects. The highest factor level chosen (60 min ozonation time, 60 °C incubation temperature, 1% enzyme concentration) resulted in a starch with significantly reduced viscosity (9.05 Pa s) and gel strength (265.4 kPa), increased reducing sugar levels (4.91 g/mL), enlarged granule size, and increased carbonyl (0.964/100 GU) and carboxyl (0.863/100 GU) content without altering main chemical framework. Thermal profiling indicated increased gelatinization temperatures and reduced retrogradation tendencies, while microscopy confirmed granule disruption and amorphous region expansion. These findings underscore capacity of combining green technologies to precisely tailor starch functionalities, offering residue-free, low-cost, and scalable alternative to conventional modification methods. RSM-based modelling without optimization further enables selection of process conditions to achieve application-specific performance in products such as instant soups, frozen sauces, and low-viscosity beverage systems, aligning with goals of eco-conscious manufacturing and innovation in polysaccharide science.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112509"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184758","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":"Harnessing apple pomace as a bioactive bread ingredient: Influence of exogenous soluble polysaccharides on water dynamics and structure-dependent polyphenol stability","authors":"Maria Franco ,&nbsp;Ivan M. Lopez-Rodulfo ,&nbsp;Federico Bianchi ,&nbsp;Manuel Gomez ,&nbsp;Mario M. Martinez","doi":"10.1016/j.foodhyd.2026.112444","DOIUrl":"10.1016/j.foodhyd.2026.112444","url":null,"abstract":"<div><div>Apple pomace is composed predominantly of cell walls enriched with polyphenols. Its incorporation as a fortifying hydrocolloid in bread-making poses two principal challenges: its elevated water-binding capacity, which interferes with the hydration dynamics of gluten and starch, thereby impairing dough structure and bread quality; and the susceptibility of pomace-derived polyphenols to degradation under the thermal and oxidative stresses encountered during bread-making, potentially diminishing their bioactivity. This study investigates the chemical stability of pomace polyphenols (at subclass and compound levels via UPLC-ESI-QTOF-MS/MS) during bread-making and evaluates the efficacy of co-formulated soluble polysaccharides for modulating plasticizing water availability and protecting polyphenols against degradation. Wheat breads were prepared with 5 % pomace (W:POM), with and without the co-addition of psyllium (W:POM:PSY) or pectin (W:POM:P). W:POM showed lower volume, double the hardness and reduced proportion of available water compared to wheat bread (W). Adding psyllium or pectin to W:POM improved dough/crumb hydration, balanced water dynamics and resulted in similar volume and texture to W. Incorporating 5 % apple pomace into dough doubled the total polyphenol content, with bread-making primarily affecting dihydrochalcones and monomeric flavanols, while HBAs, HCAs, and oligomeric flavanols showed minimal changes. Significant variability in the degradation patterns of individual flavonols suggested that discrete polyphenol structures, rather than core subclass structures, influence their stability during baking. Psyllium and pectin generally prevented the loss of dihydrochalcones and flavanols, with pectin enhancing HBAs, HCAs, and oligomeric flavanol recovery. Hierarchical clustering indicated that polyphenol stability is influenced by both their chemical makeup and the molecular structure of the polysaccharides.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112444"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145975802","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":"Characterisation of a novel hydrocolloid from gelatinous Naematelia aurantialba","authors":"Wenyuan Li ,&nbsp;Wenhuan Xu ,&nbsp;Bodun Zhao ,&nbsp;Wenting Yang ,&nbsp;Bowen Han ,&nbsp;Xiaoju Tian ,&nbsp;Weigang Chang ,&nbsp;Xiaxia Zhang ,&nbsp;Xiaobo Dong","doi":"10.1016/j.foodhyd.2026.112421","DOIUrl":"10.1016/j.foodhyd.2026.112421","url":null,"abstract":"<div><div>Natural sourced hydrocolloids have always gained increasing attention, particularly microbial-derived polysaccharide. <em>Naematelia aurantialba</em> is a gelatinous edible mushroom rich in polysaccharides, however, colloidal properties of its polysaccharides (NAP) remain unclear. In this study, functional properties, rheological behavior, structural characteristic and aggregation behavior of NAP were investigated. The results showed that the functional properties of NAP, including thickening, solubility, swelling power, water retention, and emulsification properties, were comparable or superior to those of most of the 12 commercial polysaccharides. The rheological behavior demonstrated that NAP solution was a typical non-Newtonian fluid, pH adjustment and the presence of salt ions reduced the viscoelasticity, and its rheological property was stable at 4–50 °C. NAP, predominantly composed of mannose (47.51 %), was a homogeneous acidic heteropolysaccharide with high molecular weight (7.98 × 10⁶ Da) and rigid chain conformation. NAP could be aggregated in solution via physical cross-linking of rigid chains and various molecular interactions predominated by hydrophobic interactions. This study provides valuable insights for the potential development and utilization of NAP as a promising hydrocolloid in the food industry.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112421"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145947904","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 regulation of composite films by starch chain-length distribution and chitosan molecular weight","authors":"Yilin Dong ,&nbsp;Zhaofeng Li ,&nbsp;Xiaofeng Ban ,&nbsp;Zhengbiao Gu ,&nbsp;Li Cheng ,&nbsp;Yan Hong ,&nbsp;Danyang Li ,&nbsp;Caiming Li","doi":"10.1016/j.foodhyd.2026.112434","DOIUrl":"10.1016/j.foodhyd.2026.112434","url":null,"abstract":"<div><div>Starch–chitosan composite films demonstrate excellent biodegradability and film-forming ability. However, their application is limited by poor transparency, a trade-off between strength and flexibility, and an incomplete understanding of how molecular structure affects film performance. In this study, starch chain-length distribution was modified using 1,4-α-glucan branching enzyme (0, 6, and 24 h) and combined with chitosan of varying molecular weights (50, 150, and 300 kDa) to prepare composite films. Molecular analysis, including amylose content, chain-length distribution, X-ray diffraction, and Fourier transform infrared spectroscopy, along with Pearson correlation analysis, showed that these molecular parameters worked concertedly to influence the films' mechanical, optical, and thermal properties. The results indicated that amylose content (r = 0.733∗, −0.780∗) and short branch chains B1 (r = 0.690∗, −0.497) and B3 (r = 0.670∗, −0.447) were positively correlated with transparency and negatively correlated with flexibility. In contrast, chitosan's molecular weight was negatively correlated with transparency (r = −0.713∗) and positively correlated with extensibility (r = 0.566). These findings suggest that the simultaneous adjustment of starch molecular structure and chitosan molecular weight can optimize transparency and flexibility. Notably, the film made with 24-h-modified starch and 150 kDa chitosan showed balanced performance, with a tensile strength of 29.53 MPa and transparency of 86.40 %, representing 31 % and 10 % improvements over native starch film (22.49 MPa, 78.40 %). This study highlights how the molecular structures of starch and chitosan together determine film properties, offering insights into the design and eco-friendly modification of food-packaging films with biodegradation potential.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112434"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145947906","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":"Heat induced structural transitions of PA1 and PA2 albumins from pea","authors":"Ruifen Li ,&nbsp;Gökhan Uğur Atıl ,&nbsp;Antara Pal ,&nbsp;Nykola C. Jones ,&nbsp;Henrik Vinther Sørensen ,&nbsp;Søren Vrønning Hoffmann ,&nbsp;Jan Skov Pedersen ,&nbsp;Milena Corredig","doi":"10.1016/j.foodhyd.2026.112498","DOIUrl":"10.1016/j.foodhyd.2026.112498","url":null,"abstract":"<div><div>Pea albumins are the soluble fraction of pea proteins, recovered as a side stream of the isoelectric precipitation. The time-resolved heat-induced structural transitions of the whole fraction of pea albumin (PA) were studied by evaluating the structure of the two main fractions, PA1 and PA2. Synchrotron radiation circular dichroism (SR-CD) spectroscopy showed that the secondary structure signature for PA1 remained unchanged at temperatures up to 85 °C. In contrast, PA2 underwent a change in secondary structure between 45 and 70 °C. These thermal transitions were also confirmed by Nano Differential Scanning Calorimetry (Nano-DSC). Small-angle X-ray scattering (SAXS) <em>in situ</em> experiments were also carried out, and high-resolution structural models of PA1 and PA2, derived from the AlphaFold Protein Structure Database, were used for data analysis. PA1 maintained a consistent local structure with a radius of gyration ∼17 Å across all temperatures, but formed small soluble aggregates above 60 °C, as evidenced by an upturn at low <em>q</em>. PA2 scattering resulted from its dimeric structures and transitioned to unfolded structures after 60 °C. The unfractionated PA scattering showed good agreement with a linear combination of PA1 and PA2 scattering. This was also confirmed by the structural behavior of the purified PA1+PA2 mixture, which closely resembled that of PA2, though the PA2 component remained partially folded even after heating above 70 °C. This study brings new knowledge on the contribution of the two main components of pea albumins in the thermal behavior of this novel extract, with great potential to be used as a functional food ingredient.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112498"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146074503","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 characterization of a novel polysaccharide from adlay (Coix lachryma-jobi L. var. ma-yuen Stapf.) seed hulls and its cryoprotective effects on non-fermented frozen dough","authors":"Xiuping Wan ,&nbsp;Xuemei Zhang ,&nbsp;Meiwen Sun ,&nbsp;Lisha Wang ,&nbsp;Renshuai Huang ,&nbsp;Yan Hu ,&nbsp;Guangjing Chen","doi":"10.1016/j.foodhyd.2026.112524","DOIUrl":"10.1016/j.foodhyd.2026.112524","url":null,"abstract":"<div><div>Cryodamage resulting from ice crystal formation and protein depolymerization significantly compromises the quality and structural integrity of frozen dough products. In this study, a novel 12.72 kDa acidic polysaccharide (AHP-SE-3) was isolated from adlay seed hulls. Structural elucidation revealed a backbone composed of →4)-β-D-Xyl<em>p</em>-(1 → 4)-β-D-Xyl<em>p</em>-(1 → 6)-β-D-Gal<em>p</em>-(1 → 4)-α-D-GlcA<em>p</em>-(1→ linkages, three distinct branches, and a triple-helical conformation. To evaluate its cryoprotective potential, AHP-SE-3 was incorporated into non-fermented frozen dough formulations at concentrations of 0, 0.5, 0.75, and 1.0% (<em>w</em>/<em>w</em>) and assessed over 60 days of storage at −18 °C. Improvements in textural properties (hardness, springiness, cohesiveness), viscoelastic moduli (<em>G′</em> and <em>G″</em>), and gluten network stability were observed, even at 0.5% AHP-SE-3, along with reductions in protein depolymerization. Low-field nuclear magnetic resonance (LF-NMR) demonstrated that AHP-SE-3 restricted water mobility and reduced the proportion of freezable water in frozen dough, mitigating ice crystal-induced damage during storage. Sulfhydryl group quantification and Fourier-transform infrared (FT-IR) spectroscopy confirmed the preservation of disulfide bonds and secondary protein structures, indicating structural stabilization of gluten proteins. These protective effects were attributed to the hydrophilic nature of AHP-SE-3, which immobilizes water within the dough matrix, along with extensive hydrogen-bonding interactions with macromolecular constituents of the dough. Overall, AHP-SE-3 improved the textural, rheological, and microstructural properties of non-fermented frozen dough, highlighting its potential as a plant-derived cryoprotectant that stabilizes the dough matrix through hydrogen bonding and hydrophobic interactions. This study not only elucidates the structure–function relationship of AHP-SE-3 but also supports the valorization of adlay hulls—an underutilized agro-industrial by-product—into a functional ingredient for clean-label, high-quality frozen applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"175 ","pages":"Article 112524"},"PeriodicalIF":11.0,"publicationDate":"2026-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146184838","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}