Food Hydrocolloids最新文献

{"title":"Modulation of textural properties in microwave treated gluten-free quinoa sponge cake by alkaline amino acids","authors":"Hongwei Cao ,&nbsp;Xiaoxue Wang ,&nbsp;Weibin Wu ,&nbsp;Nabil Grimi ,&nbsp;Jun Lu ,&nbsp;Xiao Guan","doi":"10.1016/j.foodhyd.2024.110727","DOIUrl":"10.1016/j.foodhyd.2024.110727","url":null,"abstract":"<div><div>Lysine (Lys) and Arginine (Arg) (0.6%) was added to the quinoa flour to improve the textural quality and physical properties of gluten-free sponge cake treated with different heating methods. The gluten-free sponge cake fortified Lys and Arg increased cell density and surface area fraction, compared to water bath (WB) treatment, with the microwave (MW) treatment further enhancing these effects. Furthermore, MW combined Lys treatment showed the best texture characteristics of sponge cake. The water distribution determined by ¹H NMR presented that water molecules are bound by the protein network structure. FTIR spectrum proved MW combined with Lys promoted the transition from disordered structure to ordered structure of protein in quinoa sponge cake, which enhanced the expansion of protein molecules and the exposure of hydrophobic regions, thus promoting protein aggregation. SDS-PAGE revealed when alkaline amino acids were present, they can regulate the ordered aggregation of protein molecules under MW alternating electric field, leading to enhanced intermolecular interactions. Finally, microstructure evaluations by SEM demonstrated MW combined with alkaline amino acids formed a stable three-dimensional gel network structure, thus improving the quality of gluten-free quinoa sponge cake. Therefore, the study findings pointed to the feasibility of using MW to improve the physical and textual quality of quinoa gluten-free food.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110727"},"PeriodicalIF":11.0,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528160","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":"Biosafe Cu-MOF loaded chitosan/gelatin-based multifunctional packaging film for monitoring shrimp freshness","authors":"Peini Li ,&nbsp;Yiqing Deng ,&nbsp;Wangcai Zou ,&nbsp;Zhenqiao Ma ,&nbsp;Xiandi Yang ,&nbsp;Qiang Zhao","doi":"10.1016/j.foodhyd.2024.110721","DOIUrl":"10.1016/j.foodhyd.2024.110721","url":null,"abstract":"<div><div>As living standards improve, the demand for food freshness has gradually increased. Multifunctional packaging materials that monitor food freshness in real-time, delay spoilage, and are environmentally friendly have emerged as ideal solutions. This study synthesized an ammonia-sensitive copper-based metal-organic framework (Cu-MOF) and incorporated it into a matrix composed of chitosan (CS) and gelatin (Gel). The resulting film exhibits ammonia-sensitive color-changing properties, antibacterial activity, and excellent biodegradability. The effects of Cu-MOF incorporation on the structural, physical, and functional properties of the CS/Gel films were systematically evaluated. Results demonstrated that the Cu-MOF was uniformly distributed within the CS/Gel matrix, significantly enhancing the mechanical properties (tensile strength increased by 68.49%), oxygen/water vapor barrier properties, and UV-blocking capability of the films. Notably, the CS/Gel@Cu-MOF films exhibited excellent antibacterial performance, with sterilization rates of 94.2% against <em>Escherichia coli</em> and 99.6% against <em>Staphylococcus aureus</em>. Additionally, the films showed good biocompatibility, biodegradability, and a sensitive color response to ammonia. The films were successfully used to monitor shrimp freshness through color change, transitioning from light green to brown as spoilage occurred. These findings indicate that CS/Gel@Cu-MOF films have significant potential for real-time visual freshness monitoring in food packaging, contributing to reduced food safety risks and waste.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110721"},"PeriodicalIF":11.0,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142442462","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":"Role of protein-lipid interactions for food and food-based applications","authors":"Umamaheshweri Aruchunan,&nbsp;Christiani Jeyakumar Henry,&nbsp;Shaun Yong Jie Sim","doi":"10.1016/j.foodhyd.2024.110715","DOIUrl":"10.1016/j.foodhyd.2024.110715","url":null,"abstract":"<div><div>Food structure is governed by the assembly and interactions between macromolecules such as carbohydrates, proteins, and lipids. A deeper understanding on the science governing food structure is integral for manufacturers seeking opportunities to develop food and food-based products with enhanced performance, safety, sustainability, and nutritional profiles. While interactions between protein and polysaccharides are generally well characterised for a range of applications, much less is known of the factors governing protein-lipid interactions (PLI) for food and food-based applications. This review examines the factors and mechanism of PLI for food and food-based applications. The influence of factors such as processing method, type of lipids and type of proteins on PLI and/or protein-lipid structures are summarised. In addition, we report a link between PLI and protein-lipid structures on techno-functional properties in food and food-based applications. Based on the analytical data on protein and lipid structures, we postulate a mechanism involved in PLI at the emulsion interfacial region. The findings from this study provides a starting point on understanding PLI and highlights the potential of PLI to influence techno-functional properties in food and food-based applications.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110715"},"PeriodicalIF":11.0,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142432850","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":"The fabrication of gastrointestinal pH-responsive sodium alginate surface-modified protein vehicles to improve limonin digestive stability, bioaccessibility and trans-intestinal mucus barrier capacity","authors":"Liyuan Ma,&nbsp;Weiyi Long,&nbsp;Yixiang Liu","doi":"10.1016/j.foodhyd.2024.110719","DOIUrl":"10.1016/j.foodhyd.2024.110719","url":null,"abstract":"<div><div>Protein-based delivery systems tend to degrade too quickly in the gastrointestinal tract. Applying polysaccharide-based surface coatings on protein carriers is an effective strategy to prevent interference from gastric acid and proteases during the digestive process. This study prepared gastrointestinal pH-responsive bovine serum albumin (BSA)-myristic acid (MA) carriers using sodium alginate (SA)-based surface coating technology to improve the digestive properties and intestinal mucus penetration of limonin (LM). The results showed that ultrasonication caused uniform hydrophilic BSA and MA particle formation in optimal conditions. Fourier-transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) observations confirmed that SA adhered to the BSA-MA particle surfaces via electrostatic interaction at pH 4, causing the controlled gastrointestinal release of the self-assembled BSA-MA complexes. The subsequent SA-BSA-MA complexes displayed an LM encapsulation yield (EY) of &gt;84%. In vitro, simulated gastrointestinal digestion indicated that compared with free LM, the SA-BSA-MA particles significantly increased the intestinal LM retention rate, bioaccessibility, and micellization rate by 45.49%, 155.48%, and 102.14%, respectively. The results of the artificial intestinal mucus experiments demonstrated that the trans-intestinal mucus barrier capacity of SA-BSA-MA particle-loaded LM was significantly enhanced. Its apparent permeability coefficient (Papp) (6.53 × 10⁻⁶ cm/s for free LM) and intestinal mucus permeability (17.56% for free LM) increased substantially to 14.22 × 10⁻⁶ cm/s and 38.22%. This study presents a gastrointestinal pH-responsive delivery system that effectively improves the ability of hydrophobic nutrients to cross the intestinal mucus barrier.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"160 ","pages":"Article 110719"},"PeriodicalIF":11.0,"publicationDate":"2024-10-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142442373","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":"Utilization of black cumin (Nigella sativa L.) cake proteins as a sustainable food ingredient: A comparative study with commercial proteins for antioxidant, techno-functional and vegan cheese properties","authors":"Elif Çavdaroğlu,&nbsp;Hilal Kayı,&nbsp;Yaren Buse Budak,&nbsp;Berkay Berk,&nbsp;Ahmet Yemenicioğlu","doi":"10.1016/j.foodhyd.2024.110712","DOIUrl":"10.1016/j.foodhyd.2024.110712","url":null,"abstract":"<div><div>This study aimed to compare the antioxidant, techno-functional and vegan cheese properties of black cumin cake protein concentrate (BPC) with those of commercial proteins. The BPC (63% protein, w/w) showed greater antioxidant potential (TEAC: 247 μmol Trolox/g; ORAC: 211 μmol Trolox/g; iron chelation capacity: 35.5 μmol Trolox/g) than potato protein isolate (PPI), but comparable antioxidant potential with soy protein isolate (SPI). The BPC had slightly lower water binding capacity (7 g/g) than SPI (8.8 g/g), but 1.7 and 1.9-fold higher oil binding capacity (5.4 g/g) than PPI and SPI, respectively. All proteins showed similar emulsion capacity (EC) and stability (ES) at high protein concentrations (≥1%), but BPC showed the highest EC and ES at low protein concentrations (≤0.5%). BPC showed higher least gelling concentration (LGC: 14%) than PPI and SPI (LGCs for both 10%). However, the texture profile analysis showed that the heat-induced gels of BPC were firm but easily chewable. Moreover, BPC gels showed the highest springiness and resilience. The BPC-based spreadable vegan cheese was softer (firmness: 5.52 N), more easily spreadable (spreadability value: 6.23 N s), but less adhesive and sticky than SPI- and PPI-based spreadable vegan cheeses. SPI-based cheese showed the highest viscoelastic moduli followed by PPI and BPC with similar viscoelastic moduli. SPI-based cheese demonstrated the most favorable sensory properties, but BPC showed acceptable overall sensory properties. This work proved that black cumin proteins could be utilized to novel spreadable black vegan cheese. Further studies are needed to develop novel black-colored vegan food such as black milk, ice-cream, sausage, cake, crackers etc.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"159 ","pages":"Article 110712"},"PeriodicalIF":11.0,"publicationDate":"2024-10-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142423072","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":"Chitosan/pre-gelatinized waxy corn starch composite edible orally disintegrating film for taurine delivery","authors":"Yuhang Li ,&nbsp;Chao Yuan ,&nbsp;Bo Cui ,&nbsp;Pengfei Liu ,&nbsp;Yishan Fang ,&nbsp;Zhengzong Wu ,&nbsp;Haibo Zhao ,&nbsp;Jiawen Liu","doi":"10.1016/j.foodhyd.2024.110710","DOIUrl":"10.1016/j.foodhyd.2024.110710","url":null,"abstract":"<div><div>In this study, chitosan/per-gelatinized waxy corn starch composite edible orally disintegrating films (ODFs) incorporated with taurine were prepared and the morphology, release behavior and storage stability of the ODFs were investigated. The XRD, ATR-FTIR and microscopic investigation results revealed that taurine could be uniformly dispersed in the film matrix. The optimal level of taurine addition was 1.0% (w/w). The incorporation of taurine improved the apparent morphology, mechanical properties and water holding capacity while slightly increased the film thickness, disintegration time and contact angle of the composite films. In addition, taurine exhibited a rapid release behavior in the films. The fitted results of the Ritger-Peppas model indicated that the release mechanism of taurine in the composite films was mainly Fickian diffusion with minor skeleton erosion. As a delivery carrier, the composite film had a positive effect on the preservation of taurine, increasing the retention of taurine by 8.34% ± 1.48% during storage. The study confirmed the feasibility for the development of taurine ODF carriers and provided a basis for the development of functional packaging materials.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"159 ","pages":"Article 110710"},"PeriodicalIF":11.0,"publicationDate":"2024-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142423070","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect of concentration and electrical charge of maltodextrin, and packing factor on electrospinning processing","authors":"Juan de Dios Figueroa-Cárdenas ,&nbsp;Fátima Canelo Álvarez ,&nbsp;Carlos García Pérez ,&nbsp;Lilia Vargas Campos ,&nbsp;Zorba Josué Hernández Estrada ,&nbsp;Eduardo Morales Sánchez","doi":"10.1016/j.foodhyd.2024.110702","DOIUrl":"10.1016/j.foodhyd.2024.110702","url":null,"abstract":"<div><div>The power law <em>η</em>_rel ∼ <em>C</em>^<em>a</em> of maltodextrins with higher entanglement concentrations (<em>C</em>_e) of dextrose equivalent (DE) 4, 10, and 18 exhibits an unusually high exponent <em>a,</em> ranging from 10.34 to 14.38 in congested solutions where particles occupy significant space. This contrasts with the dilute exponents (<em>a</em> ∼2) typically observed in polymer–solvent systems. To address this issue, several viscosity factors were evaluated using the Einstein–Roscoe and Mooney equations, which demonstrated viscosity dependence due to volume fraction (<em>ϕ</em>) &gt; 0.35, shape, crowding factor (<em>k</em>) packing factor (1/<em>k</em>∼0.5) and centered cubic cell (CC), particularly for larger chain sizes (&gt;20 glucoses) in DE-4. Chain electrical charges significantly stiffen the chain and increase its length beyond the theoretically predicted Kuhn persistent length (<em>L</em>_<em>p</em>), which seems to be responsible for the exponential increase in viscosity. Normalizing the viscosity/charge data revealed a log–log plot consistent with the exponent <em>a</em> of the general power law theory. In addition to concentration, electrospinning processing is influenced by strong particle–particle charge interactions, (<em>ϕ</em>), packing factor (1/<em>k</em>), CC, and chain sizes. The Maxwell model demonstrated poor interaction for DE-4 (modulus ∼286 Pa at maximum <em>ϕ</em> due to loose packing of CC, in contrast to DE-18, which exhibited a modulus of 994 Pa for a solution with maximum <em>ϕ</em> <em>&gt;</em> 0.5 and a congested solution of 52% w/v, packing factor of 0.68, and high particle–particle interaction of the body-centered cubic (BCC) cell, favoring electrospun fiber formation. The packing factor, ϕ, and cell type, are highly sensitive and have potential applications in food systems, 3D bioprinting, among many other scientific domains.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"159 ","pages":"Article 110702"},"PeriodicalIF":11.0,"publicationDate":"2024-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142423165","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":"Improving the bactericidal activity of carvacrol against Bacillus cereus by the formation of sodium casein-stabilized nanoemulsion and its application in milk preservation","authors":"Jun Li,&nbsp;Fu-Yu Liu,&nbsp;Bao-Lin He,&nbsp;Rui Cui,&nbsp;Hong Wu","doi":"10.1016/j.foodhyd.2024.110697","DOIUrl":"10.1016/j.foodhyd.2024.110697","url":null,"abstract":"<div><div>Carvacrol has great antibacterial activity against <em>Bacillus cereus</em>, and its action mechanism was comprehensively studied in this work. It could not only control the growth of <em>B. cereus</em> by affecting the integrality of cellular structure and physiological metabolism, but also inhibit the swarming motility, biofilm formation, and toxins production. To increase the stability of carvacrol during the application, the sodium casein (SC)/hydroxypropyl-<em>β</em>-cyclodextrin (HPCD)/carvacrol nanoemulsion was fabricated. The mean particle size and polydispersity index of the nanoemulsions were 113.8 nm and 0.23, respectively, at SC and HPCD concentrations of 2% and 1%. FTIR analysis demonstrated that carvacrol was successfully encapsulated into the nanoemulsions. The MIC and MBC of nanoemulsions against <em>B. cereus</em> were 0.15 and 0.30 mg/mL, respectively, which were lower than those of free carvacrol (0.19 and 0.38 mg/mL). Carvacrol in nanoemulsions showed a slow and sustained release behavior. Furthermore, the nanoemulsions had good stability (particle size &lt;200 nm) after storage at 4 °C and 25 °C for 15 days. Notably, the nanoemulsions were effective in controlling the growth of <em>B. cereus</em> in whole, low-fat, and skim milk and had better antimicrobial activity than free carvacrol. The results indicated that carvacrol nanoemulsions have potential in the antibacterial application of the food industry.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"159 ","pages":"Article 110697"},"PeriodicalIF":11.0,"publicationDate":"2024-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142423071","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":"Elucidating the gas cell stabilization mechanism of buckwheat-wheat steamed bread induced by transglutaminase: A focus on the foaming and air-water interfacial properties of dough liquor","authors":"Meng-Kun Song ,&nbsp;Xiao-Na Guo ,&nbsp;Ke-Xue Zhu","doi":"10.1016/j.foodhyd.2024.110701","DOIUrl":"10.1016/j.foodhyd.2024.110701","url":null,"abstract":"<div><div>This work investigated the improvement mechanism of transglutaminase (TG) on the buckwheat-wheat steamed bread qualities from the view of protein structural, foaming and air-water interfacial properties of dough liquor (DL). TG reduced the hardness, ameliorated the crumb structure and enhanced the specific volume of buckwheat-wheat steamed bread by up to 9.0%. The DL yield, protein and water recovery were notably increased as the TG concentration increased to 0.2 U/g, then decreased with the higher TG concentrations. The low TG concentrations (&lt;0.2 U/g) increased the protein molecular weight, and decreased the protein hydrophobicity, free amino and sulfhydryl groups content of DL. The high TG concentrations (&gt;0.2 U/g) tended to induce both protein intermolecular and intramolecular cross-linking, which reduced the average particle size from 9.6 to 4.3 μm as the TG concentration increased from 0.2 to 1.0 U/g. TG markedly improved the foaming capacity and foam stability, decreased the surface tension and strengthened the interfacial films by enhancing the viscoelasticity modulus of buckwheat-wheat DL interfacial protein films. The topography of the air-water interfacial layer revealed that the TG-induced protein cross-linking led to a more homogeneous and denser topographical structure. This work will provide fresh insight into the effects of TG-induced protein cross-linking on gas cell stabilization and relate them to the buckwheat-wheat steamed bread quality properties.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"159 ","pages":"Article 110701"},"PeriodicalIF":11.0,"publicationDate":"2024-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142423162","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":"High hydrostatic pressure processing of whole buckwheat grains to obtain functional gluten-free ingredients: Effect of pressure and holding time","authors":"Ángel L. Gutiérrez ,&nbsp;Daniel Rico ,&nbsp;Felicidad Ronda ,&nbsp;Ana Belén Martín-Diana ,&nbsp;Pedro A. Caballero","doi":"10.1016/j.foodhyd.2024.110698","DOIUrl":"10.1016/j.foodhyd.2024.110698","url":null,"abstract":"<div><div>High Hydrostatic pressure (HHP) represents an environmental-friendly and efficient non-thermal technology capable of inducing changes that can lead to functional improvements on starchy materials preserving the nutritional value of the original flours. The development of gluten-free (GF) flours and ingredients remain a challenge due to the need to improve the nutritional and techno-functional aspects of these commodities. Pre-soaked whole buckwheat (BW) grains were subjected to HHP treatment under different processing conditions: two pressure levels (300–600 MPa) and three holding times (0-5-15 min) to evaluate the techno-functional and nutritional response of the resulting flours. Significant (p &lt; 0.05) increases in water absorption capacity and swelling capacity were observed in the flours resulting from longer treatment times (5–15 min) and the highest-pressure level (600 MPa). Higher thermal stability was also observed in the pasting profiles obtained for these flours. Flours resulting from HHP treatments at 600 MPa for 15 min also showed higher antioxidant capacity (DPPH and ORAC). The resulting flour from these processing conditions was used at different concentrations (15, 30, 50, and 70 %) in a GF bread formulation. An increase in the elastic modulus values of the doughs, the specific volume of the resulting bread and a reduction in the crumb firmness were observed in the formulations containing the BW-modified flour compared to the counterparts made with a native flour. Therefore, it can be concluded that the HHP treatment of whole buckwheat grains represents an interesting alternative for the development of ingredients with suitable technological and nutritional properties for gluten-free bakery formulations.</div></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":"159 ","pages":"Article 110698"},"PeriodicalIF":11.0,"publicationDate":"2024-10-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142444963","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}