LWT - Food Science and Technology最新文献

{"title":"Influence of potato starch on the 3D printing of senior-friendly foods enriched with oyster powder","authors":"Na-Ra Han ,&nbsp;Ji-Eun Bae ,&nbsp;Hyun Woo An ,&nbsp;Hyun-Jung Yun ,&nbsp;Bambang Retnoaji ,&nbsp;Songyi Lee ,&nbsp;Sang Gil Lee","doi":"10.1016/j.lwt.2025.117886","DOIUrl":"10.1016/j.lwt.2025.117886","url":null,"abstract":"<div><div>Oysters provide essential amino acids that are required for muscle synthesis. However, their consumption is often limited due to undesirable textures. This study explored the use of oyster powder (OP) in 3D printing ink to increase accessibility and develop senior-friendly food. Oyster printing inks (OPIs) were formulated by mixing OP with varying concentrations of potato starch (PS; 0, 5, 10, and 20 g/hg ink; OPI0, OPI5, OPI10, and OPI20) and heating at 80 °C for 30 min. OPIs exhibited shear-thinning behavior, making them suitable for extrusion-based 3D printing. OP particles were distributed within a continuous structure formed by starch molecules leached from PS granules without chemical bonds. As PS content increased, swollen PS granules enhanced structural rigidity and improved printability owing to higher G'. However, excessive PS led to increased viscosity, which reduced the flowability. OPI10, identified as the optimal formulation for printability, was used to print oyster hash browns (OHBs) with 40, 60, and 80 % infill densities. OHBs were then evaluated for senior-friendly food suitability, focusing on texture properties such as hardness, cohesiveness, and adhesiveness. This study highlights the potential of 3D printing for high-protein texture-modified foods tailored to seniors, providing innovative solutions for personalized nutrition and food customization.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117886"},"PeriodicalIF":6.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143931831","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":"Supercooling and stepwise algorithmic strategies for prolonged freshness and quality preservation in mustard leaf (Brassica juncea) kimchi","authors":"Dong Hyeon Park ,&nbsp;Mi-Jung Choi ,&nbsp;Mi-Ai Lee ,&nbsp;Sung Jin Park ,&nbsp;MinJi Kim ,&nbsp;Sung Hee Park","doi":"10.1016/j.lwt.2025.117891","DOIUrl":"10.1016/j.lwt.2025.117891","url":null,"abstract":"<div><div>Kimchi, a traditional Korean fermented dish, is rich in nutrients and probiotics. Its quality can be compromised by over-fermentation due to temperature fluctuations. Supercooling has been proposed as a method to preserve kimchi, but maintaining this state is challenging. This study used a stepwise cooling system to keep mustard leaf kimchi in a supercooled condition for up to 5 months. Analysis of CO₂ levels, pH, and titratable acidity showed slower fermentation in the supercooled samples compared to refrigerated ones. Notably, the pH of refrigerated samples decreased rapidly to about 4.5 and the titratable acidity increased to about 0.83 % at 5 months of storage. However, there were no significant differences in moisture content and texture between the supercooled and refrigerated samples. Microbial profiles and metabolic compounds revealed that supercooling preservation delayed fermentation by about 3 months. These results suggest that supercooling is an effective method for preserving mustard leaf kimchi, preventing quality degradation during long-term storage.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117891"},"PeriodicalIF":6.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143924877","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":"Dendrobium officinale polysaccharide-EGCG complexes: Covalent and non-covalent interactions for enhanced antioxidant properties","authors":"Xiaoke Peng ,&nbsp;Xiaojia Yan ,&nbsp;David Julian McClements ,&nbsp;Shuai Chen ,&nbsp;Cuicui Ma ,&nbsp;Xuebo Liu ,&nbsp;Guoqiang Zhang ,&nbsp;Fuguo Liu","doi":"10.1016/j.lwt.2025.117887","DOIUrl":"10.1016/j.lwt.2025.117887","url":null,"abstract":"<div><div>The objective of this study was to prepare <em>Dendrobium officinale</em> polysaccharide-epigallocatechin-3-gallate (DOP-EGCG) covalent complexes (COV) and non-covalent complexes (NON) to enhance the antioxidant properties of the polysaccharide. The COV samples were synthesized via free radical induction, whereas the NON samples were formed through physical mixing. The structure and properties of the complexes were then characterized. C-H bonds and hydrogen bonds were found to play a crucial role in the formation of the COV samples. The combination of DOP and EGCG reduced the crystallinity of the polysaccharide and altered the crystal morphology of the polyphenol. The thermal stability of the NON samples (99.2 °C) was lower than that of free DOP (103.0 °C), whereas that of the COV samples was higher (113.7 °C). Covalent binding increased the EGCG content of the complexes (112.9 ± 1.8 g/kg), thus improving its antioxidant properties. Indeed, the COV samples exhibited stronger antioxidant activities, as seen by an increase in free radical scavenging, reactive oxygen species quenching, and reducing ability, than the NON samples. The present study demonstrated that the formation of polysaccharide-polyphenol complexes could enhance the antioxidant properties of DOP, thereby expanding its range of application as a functional ingredient in foods and beverages.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"226 ","pages":"Article 117887"},"PeriodicalIF":6.0,"publicationDate":"2025-05-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144170743","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":"Ultrasound pretreatment on soluble dietary fiber-polyphenol from lotus root: Preparation, interaction, and characterization","authors":"Li Li ,&nbsp;Zhan Zheng ,&nbsp;Haiqi Zhong ,&nbsp;Juan Xiao ,&nbsp;Shuyi Li ,&nbsp;Zhenzhou Zhu","doi":"10.1016/j.lwt.2025.117883","DOIUrl":"10.1016/j.lwt.2025.117883","url":null,"abstract":"<div><div>Complexation with phenolic compounds affects the composition and functionality of soluble dietary fiber (SDF) in lotus root, so the specific ultrasound pretreatment was carried out in this study to investigate its impact on the interaction between these polysaccharides and polyphenols (PP). The SDF-PP complex, ultrasound-treated SDF-PP complex (UT/SDF-PP), and their physical mixture (SDF&amp;PP) were respectively prepared and identified. It was found that PP was primarily bound to SDF via hydrogen bonds, the ultrasonication increased the phenolic content in complex by 78.95 % but without altering their combination mode. Even though the apparent structure of dietary fibers was changed by ultrasound indicating smoother and flatter, it slightly reduced the molecular weight and the thermal stability of SDF complex. Moreover, <em>in vitro</em> adsorption experiments have demonstrated that ultrasound significantly enhanced the abilities of SDF complex to adsorb lipid and cholesterol. Therefore, it can be conjectured that suitable ultrasound pretreatment has the potent to promote the combination of naturally active compounds in food ingredients and improve their functional properties.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"225 ","pages":"Article 117883"},"PeriodicalIF":6.0,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143943631","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":"Preparation, characterization of amides from Piper wallichii (Miq.) Hand.-Mazz. and key compounds including pellitorine screened by fingerprint-efficacy correlation of antioxidant activity","authors":"Dezhi Shi ,&nbsp;Jing Ji ,&nbsp;Yue Wang ,&nbsp;Lirong Lu ,&nbsp;Shaohui Zhong ,&nbsp;Zhifeng Tang ,&nbsp;Yunyu Zhang ,&nbsp;Wufeng Gao ,&nbsp;Meng Cao ,&nbsp;Yang Hu ,&nbsp;Yunfeng Zheng ,&nbsp;Shiwen Huang ,&nbsp;Jianming Cheng","doi":"10.1016/j.lwt.2025.117665","DOIUrl":"10.1016/j.lwt.2025.117665","url":null,"abstract":"<div><div>The industrial enrichment of fat-soluble compounds is a common challenge, which is also present in <em>Piper wallichii</em> (Miq.) Hand.-Mazz. (PWH). The stem of PWH is rich in amide alkaloid substances, although enrichment methods have been available for total amide alkaloids, their water-insoluble character has not yet been addressed by a green and efficient method. We have elaborated the adsorption characteristics of pellitorine and futoamide on macroporous resins. Synchronization of concentration and adsorption was used to solve the critical problem of enrichment on macroporous resins with lipid-soluble compounds that tend to clog the resin columns during the enrichment process. Fifteen batches of PSA (amide alkaloids of PWH) were prepared from PWH collected from multiple origins, and multidimensional fingerprints were established in combination with multivariate statistical analysis to evaluate the consistency and variability of the compounds in multiple batches. Then, the fingerprints were correlated with their corresponding antioxidant activities to identify the pharmacodynamic compounds, thus clarifying the key compounds. Finally, compound separation was performed to verify the accuracy of the antioxidant activity of the key compounds and fingerprint-efficacy correlation model. HP-20 macroporous adsorbent resin has optimal adsorption and desorption which was selected for the enrichment of PSA. The adsorption of PSA, including futoamide and pellitorine, on the HP-20 resin was consistent with the Pseudo-second order kinetic model and Langmuir isotherm model, and this adsorption was a spontaneous exothermic entropy increase mechanism. The on-column adsorption process was optimized to solve the phenomenon that the precipitation of fat-soluble amides were easy to block the glass column during the enrichment process of the macroporous adsorption resin, and the effective enrichment of PSA was achieved. The content of pellitorine and futoamide was 13.95 g/100 g and 3.11 g/100 g in prepared samples respectively. The percentage of PSA was more than 50 g/100 g. Seventeen differentiated compounds were screened by multivariate statistical analysis, antioxidant activity of 4 individual compounds isolated by fingerprint-efficacy correlation such as pellitorine were validated. The present study provided a more effective method for the enrichment of PSA, and initially elucidated the active compounds of the antioxidant activity of PWH, which will establish the basis for the industrialization of PSA in the future.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"225 ","pages":"Article 117665"},"PeriodicalIF":6.0,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143937286","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":"Comparison of ST19 Salmonella Typhimurium and ST34 Salmonella I,4,[5],12:i:-: a trade-off between plasmid-mediated antibiotic resistance and virulence","authors":"Dong Wang ,&nbsp;Yuting Su ,&nbsp;Fei Gao ,&nbsp;Siqi Guo ,&nbsp;Jintao Yang ,&nbsp;Deshu Wu ,&nbsp;Qi Jiang ,&nbsp;Jiaxi Chen ,&nbsp;Jian Sun ,&nbsp;Liangxing Fang ,&nbsp;Xiaoping Liao","doi":"10.1016/j.lwt.2025.117868","DOIUrl":"10.1016/j.lwt.2025.117868","url":null,"abstract":"<div><div>The increasing emergence of multidrug-resistant (MDR) <em>Salmonella</em>, especially ST34 <em>S</em>. I,4,[5],12:i:-, poses a great challenge to the prevention and control of salmonellosis. However, the reason for the global spread of ST34 <em>S.</em> I,4,[5],12:i: is still largely unknown. Whole-genome sequencing (WGS) on 502 <em>Salmonella</em> isolates collected from animals in China to investigate the virulence profiles. And then, compared the difference of population structure, virulence/antibiotic resistance gene distribution, and pathogenicity between <em>S.</em> Typhimurium and <em>S</em>. I,4,[5],12:i:-. WGS analysis revealed that the distribution and prevalence of virulence genes was correlated with the serovars and STs of <em>Salmonella</em> isolated from animals. Of note, the number of virulence genes among ST19-Typhimurium-b, ST34 <em>S.</em> Typhimurium and ST34 <em>S.</em> I,4,[5],12:i:- strains were similar but lower than for ST19-Typhimurium-a. Phylogenomic analysis indicated ST34 <em>S.</em> Typhimurium/<em>S.</em> I,4,[5],12:i:- strains clustered together and this group were primarily from in pigs. In comparison, most ST19 <em>S.</em> Typhimurium strains clustered together and this group mainly originate from chickens and ducks. Meanwhile, most ST19 <em>S.</em> Typhimurium strains carried a greater number of virulence genes including the marker genes of the pSLT2-like virulence plasmids and fewer ARGs than that of ST34 <em>S.</em> I,4,[5],12:i:-/<em>S.</em> Typhimurium strains, which lacked all of the corresponding marker genes. Similar scenario was also found based on 15,289 publicly available genomes of <em>S.</em> Typhimurium and <em>S.</em> I,4,[5],12:i:- isolates from both animal and humans. The mouse infection model showed that ST19 S. Typhimurium strains bearing the pSLT2-like virulence plasmids exhibited higher pathogenicity than <em>S.</em> Typhimurium and <em>S.</em> I,4,[5],12:i:-. The high-level pathogenicity was strongly associated with the presence of the marker genes of the pSLT2-like virulence plasmids. Our findings revealed a trade-off between plasmid-mediated antibiotic resistance and virulence by comparison of ST19 S. Typhimurium and ST34 <em>S.</em> I,4,[5],12:i:- based on large WGS analysis. These findings could help to understand the genetic evolution of MDR <em>S.</em> I,4,[5],12:i:-, and possible help to curb the widespread spread of MDR <em>Salmonella</em> and bacterial drug resistance.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"225 ","pages":"Article 117868"},"PeriodicalIF":6.0,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143943630","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":"Investigation on the formation mechanism and antibacterial activity of novel citric acid-based ionic liquids applied in the food field","authors":"Xiaoping Fang,&nbsp;Renhuan Ma,&nbsp;Yongxin Xu,&nbsp;Shixia Guan","doi":"10.1016/j.lwt.2025.117884","DOIUrl":"10.1016/j.lwt.2025.117884","url":null,"abstract":"<div><div>As a novel green solvent, ionic liquids (ILs) have broad application prospects in natural product separation and the food industry. Although the research on ILs is extensive, the formation mechanism of oxymatrine (OMT)-citric acid (CA) IL remains unclear. This study aimed to explore the formation mechanism of IL between OMT and CA and evaluate its antibacterial activity. Through spectroscopy, theoretical calculations, and relevant formula derivations, it was found that the primary ionization of CA mainly formed OMT-CA IL to produce anions. Subsequently, OMT accepted protons to form cations, and then IL was generated through ionic bond interactions. In addition, antibacterial tests showed that IL significantly inhibited various bacteria, indicating its potential to become a novel antibacterial agent. Cell experiments further confirmed its good biocompatibility. In conclusion, this study explored the formation mechanism of IL, providing valuable insights into the synthesis of novel ILs and their potential applications in the food industry.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117884"},"PeriodicalIF":6.0,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143932119","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":"Physicochemical and functional properties of whey protein-Yeast beta-glucan conjugates formed by glycosylation","authors":"Zhengji Liang ,&nbsp;Mengjiao Yang ,&nbsp;Yidan Wang ,&nbsp;Jian Zheng ,&nbsp;Si Tian ,&nbsp;Yonglin Zhou ,&nbsp;Lei Xu ,&nbsp;Tingting Wang ,&nbsp;Dan Ma ,&nbsp;Liang Li ,&nbsp;Na Guo ,&nbsp;Tianqi Fang ,&nbsp;Zhibing Wang","doi":"10.1016/j.lwt.2025.117842","DOIUrl":"10.1016/j.lwt.2025.117842","url":null,"abstract":"<div><div>There is a growing interest in the development of digestive protein-stabilized emulsions due to their potential applications in the field of functional foods. Glycosylation is a biochemical process that enhances protein functionality through the covalent attachment of sugar moieties. This study aims to synthesize whey protein-Yeast beta-glucan (YG) conjugates via the dry heat method, examine the effects of various glycosylation reaction conditions on the functional properties of whey protein isolate (WPI), and characterize the properties and structures of the resulting conjugates. The results demonstrated that under different water activity conditions (0.49, 0.63, 0.74), the degree of glycosylation for WPI-YG conjugates with ratios of 1:1, 2.5:1, and 1:1, and reaction times of 24 h, 72 h, and 96 h were 7.78 % ± 0.19 %, 9.6 % ± 0.1 %, and 7.63 % ± 0.38 %, respectively. Fourier-transform infrared (FT-IR) and SDS-PAGE spectroscopy confirmed the formation of conjugates. Scanning electron microscopy (SEM) revealed that WPI can covalently bind with glucan, resulting in smoother and denser surfaces of the conjugates. Circular dichroism and X-ray analysis indicated that glycosylation altered the secondary structure of WPI. In conclusion, this study provides valuable insights into developing functional properties of glycosylated products for food ingredients.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117842"},"PeriodicalIF":6.0,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143934818","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 umami mechanisms of peptides in chicken breast enzymatic hydrolysate through the integration of peptidomics, sensomics, and cell biology","authors":"Wei He ,&nbsp;Yan Huang ,&nbsp;Ziwen Kang ,&nbsp;Ruiyi Zheng ,&nbsp;Li Liang ,&nbsp;Baoguo Sun ,&nbsp;Shihao Sun ,&nbsp;Jianping Xie ,&nbsp;Yuyu Zhang","doi":"10.1016/j.lwt.2025.117882","DOIUrl":"10.1016/j.lwt.2025.117882","url":null,"abstract":"<div><div>This study aimed to quantitatively identify and characterize umami peptides from chicken breast enzymatic hydrolysatean integrated peptidomics-sensomics-cell biology approach. Through ultrafiltration and nano LC-Q-Exactive HF/MS and sensory analysis, peptides with molecular weights of less than 1 kDa were screened. Molecular docking revealed peptides GFAGDDAPR and DDHFL with strong binding affinities to T1R1/T1R3 receptors (docking energies: 8.8 to −9.8 kcal/mol), which showed substantial umami enhancement effects in sensory evaluations. Furthermore, cellular assays confirmed these peptides triggered calcium responses (ΔF/F₀ = 0.12 ± 0.02) comparable to 200 mmol/L MSG, with synergistic combinations reaching ΔF/F₀ = 0.20 ± 0.03. The findings provide a scientific basis for developing novel umami enhancers, aiding in the reduction of sodium content in foods while meeting consumer demands for healthier food options.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"224 ","pages":"Article 117882"},"PeriodicalIF":6.0,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143907649","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":"From thermodenatured intermediate state aggregates to gel network formation: Thermodynamic and kinetic analysis of the reaction process of soybean protein fraction","authors":"Xinran Liu ,&nbsp;Linyi Huang ,&nbsp;Xiong Zhang,&nbsp;Jingting Xu,&nbsp;Xingyun Peng,&nbsp;Shuntang Guo","doi":"10.1016/j.lwt.2025.117879","DOIUrl":"10.1016/j.lwt.2025.117879","url":null,"abstract":"<div><div>This study focused on protein fluorescence structure, particle size distribution, rheological changes, and the free energy of gelation reactions to investigate the thermal aggregation of β-conglycinin (7S) and globulin (11S) soybean proteins, as well as their thermodynamic and kinetic behavior during gelation induced by glucono-δ-lactone (GDL). The results indicate that the thermal denaturation of soybean protein 11S differs from that of 7S, exhibiting a variety of intermediate states and leading to the formation of multiple aggregates. When 7S and 11S coexist, their interactions lead to the formation of 11S-7S aggregates. Similar to aggregates formed by 11S or 7S alone, the gelation process of 11S-7S aggregates follows the time-temperature superposition principle. However, the gelation of 11S-7S aggregates consistently occurs earlier than that of mixtures of 11S and 7S aggregates. The 11S-7S aggregates exhibit a gelation pattern closer to that of 11S gels, where entropy plays a dominant role (ΔH∗&lt;-T_avΔS∗), while the gelation of systems containing mixtures of 7S or 11S aggregates is primarily enthalpy-driven. These findings provide an energy-based explanation for the roles and mechanisms of different aggregates during the gelation of soybean protein systems, offering insights for regulating the processing quality of soy protein products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"225 ","pages":"Article 117879"},"PeriodicalIF":6.0,"publicationDate":"2025-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144070226","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}