Journal of Food Engineering最新文献

{"title":"Advancing sustainable food processing: molecular-scale understanding of incipient protein fouling in falling-film evaporators","authors":"Mütesir Temel ,&nbsp;Sadiye Velioğlu ,&nbsp;Anders Hellman ,&nbsp;Jia Wei Chew","doi":"10.1016/j.jfoodeng.2025.112816","DOIUrl":"10.1016/j.jfoodeng.2025.112816","url":null,"abstract":"<div><div>Aligned with the green transition of the food industry, this study addresses the downstream processing of food protein ingredients from novel sources and enhanced production methods. As with current liquid foods (e.g., milk), reducing the water content to create concentrates or powders is necessary for longer shelf-life and ease of transport. A dominant unit operation for this purpose is the falling-film evaporator (FFE). This study focuses on the inevitable protein-fouling issue of FFEs that limits energy efficiency. To understand the incipient adsorption behavior (i.e., fouling behavior at the initial stages) of a model protein (namely, lysozyme) onto the chromium (III) oxide (Cr₂O₃) surface of the stainless-steel heat-transfer surface of FFEs, molecular dynamics simulations were performed. Six lysozyme orientations were initialized at four temperatures each. Results indicate adsorption is primarily governed by attractive electrostatic interactions by basic amino acid residues, whereas acidic amino acids tend to be repulsive due to the negative charges. Temperature effects are secondary to local interactions, with no clear correlation with adsorption tendencies, suggesting the onset of fouling is temperature independent. The adsorption tendencies of amino acid residues onto Cr₂O₃ revealed here are expected to be valuable for providing insights into FFE-fouling by emerging food protein formulations.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112816"},"PeriodicalIF":5.8,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145106570","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Study on adaptive fuzzy force control based on food rheology properties","authors":"Yuhe Fan ,&nbsp;Lixun Zhang ,&nbsp;Canxing Zheng ,&nbsp;Zhenhan Wang ,&nbsp;Huaiyu Che ,&nbsp;Xingyuan Wang","doi":"10.1016/j.jfoodeng.2025.112818","DOIUrl":"10.1016/j.jfoodeng.2025.112818","url":null,"abstract":"<div><div>With the wide application of service robots in daily life assistance scenarios, the force sensing feedback mechanism that imitates human fine operation through multi-dimensional force perception technology has become an important technology to improve robot grasping performance. However, the existing meal-assisting robots, when gripping meals with complex geometries, nonlinear viscoelastic mechanical properties, and variable friction coefficients, often suffer from a single dimension of force sensing of gripping mechanisms and insufficient robustness of the force tracking control strategy. These limitations result in excessive gripping force or insufficient contact force in the dynamic grasping process, leading to fracture, breakage, or falling off of foods, and ultimately seriously affecting the success rate and the fetching rate. Aiming at the above problems, this paper proposes a gripping mechanism module for the compact integration of multi-dimensional force sensing in meal-assisting robots and an adaptive fuzzy force tracking control strategy based on mechanical properties of foods. Firstly, by analyzing the mounting coupling relationship between the compact gripping force sensor and the three-dimensional wrist force sensor, the mechanical models between the sensors and the end effector of the gripping mechanism are established. Secondly, for the underdrive gripping mechanism of the meal-assisting robotics, the kinematic model is established by the closed-loop vector method and the dynamic model of the gripping mechanism is constructed by combining the Lagrange equation, which provide the theoretical basis for the subsequent control method. Finally, based on the nonlinear mechanical properties of meals and the mechanical model of the gripping mechanism, fuzzy control and proportional integration (PI) are combined to propose the force tracking control strategy based on the combination of fuzzy proportional integration (F-PI) algorithm and gripping motion of solid meals. To verify the performance of the proposed method, the food gripping motion experiments and food fetching-delivering experiments were carried out for bread, sausage, fried chicken nuggets, fried meatballs, rice, scrambled eggs with fungus, stewed pork with potatoes, and broccoli, which have complex physical properties, respectively. The experimental results verify the effectiveness and robustness of the proposed method. This work can provide technical reference value for intelligent robots grasping target objects with complex physical properties and can provide theoretical reference value for the development of automated grasping robots in fields of food engineering.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112818"},"PeriodicalIF":5.8,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145106574","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Multi-wavelength laser texturization with 3D-printed foods","authors":"Jonathan David Blutinger ,&nbsp;Evan Lloyd Omo ,&nbsp;Pol Bernat ,&nbsp;Hod Lipson","doi":"10.1016/j.jfoodeng.2025.112798","DOIUrl":"10.1016/j.jfoodeng.2025.112798","url":null,"abstract":"<div><div>Organoleptic evaluation plays a crucial role in our perception of food. Our sensory experiences are not solely determined by taste, but rather by the integrated inputs from all of our senses—taste, sight, smell, hearing, and touch. Multi-ingredient food printing is an emerging technology that enables the creation of novel flavors and unique food combinations. While this technology shows potential for developing customized, nutritious meals and plant-based meat analogues, it faces challenges in replicating textures that are perceived as ‘crunchy’ or firm, which are key factors influencing consumer acceptance. This study investigates the use of blue (<span><math><mi>λ</mi></math></span> = 445 nm), near-infrared (<span><math><mi>λ</mi></math></span> = 980 nm), and mid-infrared (<span><math><mi>λ</mi></math></span> = <span><math><mrow><mn>10</mn><mo>.</mo><mn>6</mn><mspace></mspace><mi>μ</mi><mi>m</mi></mrow></math></span>) lasers as thermal processing tools for texturizing 3D-printed foods <em>in situ</em>. We found that modulating the frequency of laser exposure across printed layers allows for precise control over elasticity and chewiness throughout the printed product. Firmer textures were achieved with more frequent laser exposure, and compression testing validated that laser-cooked samples exhibited peak elasticity at mid strain (5%–10%), while oven-baked samples were firmer at high strain (20%–30%). Additionally, we demonstrate <em>in situ</em> cooking of a complex, multi-ingredient 3D-printed three course meal (14 ingredients). Our findings highlight the importance of controlling food texture to enhance the sensory experience of 3D-printed foods, which remains a critical challenge for broad consumer adoption.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112798"},"PeriodicalIF":5.8,"publicationDate":"2025-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145106569","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Temperature-moisture gradients during kilning introduce heterogeneity in malt starch properties and α-amylase activity","authors":"D.R.S. Gielens ,&nbsp;C.F. De Schepper ,&nbsp;N.A. Langenaeken ,&nbsp;A.L. Galant ,&nbsp;C.M. Courtin","doi":"10.1016/j.jfoodeng.2025.112813","DOIUrl":"10.1016/j.jfoodeng.2025.112813","url":null,"abstract":"<div><div>In industrial malting, kilning inevitably results in temperature-moisture gradients over the grain bed. These gradients can introduce heterogeneity in malt quality parameters across the bed, adversely affecting brewing. The impact of such gradients on starch properties and α-amylase activity is not understood, despite being essential for malt quality. In this work, the temperature-moisture gradient during the first 13 h of withering was quantified, and its impact on the starch gelatinisation characteristics, starch content and α-amylase activity of the green malt undergoing kilning at different locations and depths in the kiln bed was assessed. During the first 13 h of kilning, the upper layer retained a high moisture content (41.2 ± 0.1 %) and low temperature (26.4 ± 0.1 °C). No significant changes were observed in starch properties and α-amylase activity. The middle layer started to heat up to 41.5 ± 3.1 °C and started to dry slightly to a moisture content of 39.4 ± 2.1 %. In contrast, the bottom layer heated up to 58.0 ± 1.3 °C, and the moisture content was reduced to 25.5 ± 0.8 %. This resulted in an accelerated germination process in the bottom layer, leading to a decrease from 48.6 ± 0.5 to 46.1 ± 0.8 dw% in starch content and a simultaneous increase in α-amylase activity from 121.1 ± 4.7 to 176.0 ± 0.4 CU/g dw. An increase of 1.5 °C in the onset temperature of starch gelatinisation was observed after malting, of which 0.6 °C could possibly be attributed to kilning in the bottom layer.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112813"},"PeriodicalIF":5.8,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145106568","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"AI-driven modelling and experimental analysis of oil concentration impact on mayonnaise rheology for innovative food design","authors":"Kadeejathul Kubra,&nbsp;Suryamol Nambyaruveettil,&nbsp;Malaz Suliman,&nbsp;Hajra Maqsood,&nbsp;Muhammad Waseem,&nbsp;Hareth Alraeesi,&nbsp;Arafat Husain,&nbsp;Mohammad Sayem Mozumder","doi":"10.1016/j.jfoodeng.2025.112814","DOIUrl":"10.1016/j.jfoodeng.2025.112814","url":null,"abstract":"<div><div>This study investigates the influence of oil concentration on the rheological behavior of mayonnaise by integrating experimental methods with machine learning-based predictive modelling. Self-made mayonnaise samples prepared with varying oil content and a commercial sample were analyzed through comprehensive rheological testing. Results demonstrated that increased oil content enhanced viscosity, yield stress, and viscoelastic structure. A sample with 70 % oil content exhibited rheological properties and optimal thixotropic recovery (∼70 %) most comparable to the commercial product. The Herschel-Bulkley model provided a better fit than the Power Law for flow behavior characterization. Machine learning models were trained to predict viscosity from rheological parameters, with XGBoost algorithm achieving the highest prediction accuracy (R² = 0.966), outperforming Gradient Boosting, Random Forest, and other models. Feature sensitivity and SHAP analysis identified shear rate and oil concentration as the dominant factors influencing viscosity. Overall, the study presents a novel, data-driven methodology for characterizing and modelling emulsified food rheology. The findings offer valuable insights for formulation, process optimization, and demonstrate the potential of machine learning to support efficient, scalable food product development.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112814"},"PeriodicalIF":5.8,"publicationDate":"2025-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145060948","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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 formation mechanism of self-assembly composite gels","authors":"Dingyang Lv ,&nbsp;Fusheng Chen ,&nbsp;Lijun Yin ,&nbsp;Xi Yang ,&nbsp;Xingfeng Guo ,&nbsp;Fengyan Lin","doi":"10.1016/j.jfoodeng.2025.112815","DOIUrl":"10.1016/j.jfoodeng.2025.112815","url":null,"abstract":"<div><div>This study constructed a self-assembled Soy protein isolate-<em>Ficus awkeotsang</em> Makino pectin (SPI-JFSP) composite gel and elucidated its gelation mechanism. Results demonstrated that increasing the JFSP mass ratio (SPI/JFSP from 4:0 to 3.4:0.6) led to increased aggregate sizes in the pre-gel solution (from 367.05 ± 5.42 nm to 2088.90 ± 21.46 nm), accompanied by a conformational transition of SPI from β-sheet to α-helix and β-turn. Atomic force microscopy (AFM) revealed that JFSP bridged SPI aggregates through flexible pectin chains at low concentrations (&lt;0.2 %, <em>w/v</em>), while forming a continuous polysaccharide network encapsulating protein aggregates at high concentrations (&gt;0.2 %, <em>w/v</em>). Dynamic rheological and texture analyses indicated a transition from viscous fluid (G'' &gt; G′) to elastic gel (G′ up to 706 Pa) upon JFSP incorporation. Isothermal titration calorimetry (ITC) confirmed that hydrophobic interactions dominated the gelation process (ΔH 1141 kJ/mol, ΔS = 46680 kJ/mol), eliminating the need for traditional chemical modification or thermal stimulation. This work provides a novel strategy for constructing self-assembled polysaccharide-protein composite hydrogels.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112815"},"PeriodicalIF":5.8,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145060845","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Carbon black-integrated tungsten disulfide nanohybrid for the electrochemical quantification of propyl gallate in food safety monitoring","authors":"Aravindhkumar Krishnamoorthy ,&nbsp;Gopika Meenakumari Gopakumar ,&nbsp;Beena Saraswathyamma ,&nbsp;Ali Akremi ,&nbsp;Thamraa Alshahrani ,&nbsp;Mani Govindasamy","doi":"10.1016/j.jfoodeng.2025.112817","DOIUrl":"10.1016/j.jfoodeng.2025.112817","url":null,"abstract":"<div><div>The use of food-grade antioxidants remains characteristically challenging owing to their potential adverse effects and substandard quantification practices. In addition, detection and quantification of propyl gallate in food matrices poses significant risks to human health and environment are adequately adhered to. This novel study implements a new approach on using tungsten disulfide (WS₂) and carbon black (CB) nanocomposite to develop an electrochemical sensor for detecting propyl gallate at low concentration levels. The sensor's functionality was assessed using cyclic voltammetry and differential pulse voltammetry. Its performance was assessed for sensitivity, stability, repeatability, and practical application on real samples. The WS₂@CB-coated glassy carbon electrode (WS₂@CB/GCE) demonstrates excellent performance with broad linear detection range of 0.02–550 μM and a very low limit of detection at 7 nM. Moreover, the sensor was found to maintain 95.64 % of initial current response after 1 month, showcasing remarkable stability, repeatability (RSD: 1.08 %), reproducibility (RSD: 0.8 %), and overall stability (RSD: 2.5 %) when evaluated using standard repeated measurements. Analysis of real samples from food matrices, which are cooking oils and peanut butter, were found to have notable recovery percentages of 95.0 %–98.0 % and 96.0 %–99.0 % respectively, verifying the sensors' reliability for practical use.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112817"},"PeriodicalIF":5.8,"publicationDate":"2025-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145046365","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Mechanistic evaluation of pea-soy protein isolate and concentrate based high moisture meat analogues: Evaluation of protein blends and extrudate quality","authors":"Raouf Aslam ,&nbsp;Shirin Sheikhi Zadeh ,&nbsp;Sajid Alavi ,&nbsp;Weibiao Zhou ,&nbsp;Sajid Maqsood","doi":"10.1016/j.jfoodeng.2025.112802","DOIUrl":"10.1016/j.jfoodeng.2025.112802","url":null,"abstract":"<div><div>Growing interest in plant-based high-moisture meat analogues (HMMAs) has driven research into how formulation choices shape their structure–texture relationships. This study presents a mechanistic investigation into the interactions among protein composites (isolates and concentrates) of pea and soy along with minor proportions of corn starch and date press cake (DPC) for HMMA formulation via twin screw extrusion process (60 % moisture, highest barrel temperature of 140 °C and a screw speed of 300 rpm). Comprehensive characterization of the raw materials was conducted to elucidate how their physicochemical properties influence final extrudate quality. Results indicated that soy protein composites produced harder and denser extrudates, with soy protein isolate (SPI)-based HMMAs exhibiting the highest hardness (85.53 N). Pea protein composites provided a softer structure to the HMMAs and can thus be used as a substitute for the dense textured SPI-based HMMAs. Pea protein concentrates (PPCs) displayed lower viscosity, denaturation temperature, and water/oil holding capacities, suggesting a limited role in fibrous texture development. Flow visualization revealed parabolic lamellar structures within the extrudates, with flow profiles well-described by second-order polynomial curves. Flow-profile characterizations suggested that extrudates containing 60 % SPI had slightly narrower parabolic flows compared to pea protein-based HMMAs. Overall, the study demonstrates that parabolic lamellae contribute significantly to HMMA texturization and highlights the potential of incorporating protein concentrates alongside isolates to reduce reliance on highly processed ingredients while achieving desirable meat-like textures.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112802"},"PeriodicalIF":5.8,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145046363","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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 mussel adhesive protein as a natural Pickering emulsion stabilizer for 3D food printing applications","authors":"Zinuo An,&nbsp;Liangbin Hu,&nbsp;Xiaoyue Gong,&nbsp;Wenjing Wang,&nbsp;Jianli Zhang,&nbsp;Haizhen Mo,&nbsp;Dan Xu,&nbsp;Zhenbin Liu","doi":"10.1016/j.jfoodeng.2025.112811","DOIUrl":"10.1016/j.jfoodeng.2025.112811","url":null,"abstract":"<div><div>Mussel adhesive protein (MAP), a natural biopolymer rich in 3,4-dihydroxyphenylalanine (DOPA), has inspired extensive research into bioinspired materials, primarily targeting challenges in regenerative medicine and tissue engineering; however, its application in sustainable food formulations remains underexplored. In this study, MAP was combined with xanthan gum (XG) to stabilize Pickering emulsion gels with improved stability and 3D printability. Structural analyses confirmed that MAP and XG interacted mainly through hydrogen bonding and physical entanglement, enhancing network porosity and thermal stability. Accelerated aging tests showed that MAPXG1.6 maintained stability for 30 days without phase separation, while MAPXG0.8 exhibited Ostwald ripening. Rheological tests revealed shear-thinning behavior across all formulations. Notably, yield stress increased from 1.44 Pa (0 % XG) to 60.91 Pa (1.6 % w/v XG), accompanied by markedly enhanced thixotropic recovery, confirming the formation of a robust MAPXG network essential for extrusion fidelity. Water loss assays indicated that formulations with ≥1.2 % w/v XG retained significantly more moisture, supporting gel integrity. Extrusion-based 3D printing further demonstrated that emulsions with 1.2–1.6 % w/v XG produced high-fidelity cubes and hollow cylinders, maintaining structural stability for at least 5 days, whereas ≤0.8 % w/v XG samples collapsed rapidly. These findings highlight that rational tuning of XG concentration confers MAP-stabilized emulsions with long-term stability and reliable printability, offering a promising marine protein-based platform for sustainable 3D food inks.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112811"},"PeriodicalIF":5.8,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145046364","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Ultra-stable β-carotene emulsion stabilized by polyglycerol esters","authors":"Xiaoyong Zhu ,&nbsp;Fei Liu ,&nbsp;Lige Qian ,&nbsp;Xiaoli Liang ,&nbsp;Liyuan Cui ,&nbsp;Ling Chen ,&nbsp;Fang Zhong","doi":"10.1016/j.jfoodeng.2025.112812","DOIUrl":"10.1016/j.jfoodeng.2025.112812","url":null,"abstract":"<div><div>Ultra-stable <em>β</em>-carotene emulsion enhances the stability of related products. In this paper, thermally stable β-carotene emulsions were developed by adjusting the types and proportions of polyglycerol esters (PGEs). The phase separation of the emulsion could be strongly inhibited by compounding polyglycerol-10 laurate (10-1-L, high hydrophile-lipophile balance (HLB) value, 14.7) and polyglycerol-10 decaoleate (10-10-O, low HLB value, 3.3). Importantly, the thermal stability of the prepared emulsion could be enhanced by adding polyglycerol-10 myristate (10-1-M, high HLB value, 15.7) significantly. With the increase of 10-1-M, the variation in droplet size decreased after heating for 3 h at 120 °C. Emulsions with higher 10-1-M content exhibited superior stability during accelerated aging (4,37,and 55 °C, for 4 weeks), showing minimal particle size variation (Δ<em>D</em>[4,3] &lt;9 nm) and color retention (Δ<em>E</em> &lt;1.0 CIELAB units) at 55 °C. The ultra-stable mechanism derives from the created composite interfacial architectures through the rapid emulsification of 10-1-L (interfacial tension: 2.72 mN/m at 1 %) and the thermo-induced formation of robust interfacial film (∼3.7 nm) of 10-1-M. The emulsion stabilized by mixed PGEs also had a great bioaccessibility of β-carotene (21.95 %–24.88 %). This work provides mechanistic insights for designing functional stable emulsions to protect heat-labile bio-actives in thermo-processed foods.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"406 ","pages":"Article 112812"},"PeriodicalIF":5.8,"publicationDate":"2025-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145106571","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}