Food Structure-Netherlands最新文献_第2页

Capillary flow-MRI of micronized fat crystal dispersions: Effect of shear history on microstructure and flow 微粉化脂肪晶体分散体的毛细管流-MRI：剪切历史对微观结构和流动的影响

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2024-10-01 DOI: 10.1016/j.foostr.2024.100392

Klaudia W. Milc , Joshua A. Dijksman , Ruud den Adel , John P.M. van Duynhoven , Camilla Terenzi

{"title":"Capillary flow-MRI of micronized fat crystal dispersions: Effect of shear history on microstructure and flow","authors":"Klaudia W. Milc , Joshua A. Dijksman , Ruud den Adel , John P.M. van Duynhoven , Camilla Terenzi","doi":"10.1016/j.foostr.2024.100392","DOIUrl":"10.1016/j.foostr.2024.100392","url":null,"abstract":"<div><div>Micronized fat crystal (MFC) dispersions are a novel food ingredient enabling more efficient manufacturing of fat-based products as compared to established melt-cool processing. Yet, predicting rheological properties of MFC dispersions, remains a challenge. Here, we demonstrate how a capillary-flow Magnetic Resonance Imaging (MRI) platform provides quantitative measurements of local flow of MFC dispersions, inaccessible by global rheology. The measured 2D <sup>1</sup>H MRI velocity maps unveiled a 5-fold velocity enhancement, and corresponding increase in wall slip, upon increasing the pre-shear time within 0–5 h, due to the 14 % increase in thickness of the crystalline nanoplatelets via recrystallization and aggregation of nanoplatelets. In the absence of pre-shearing, MFC dispersions exhibit an unsheared band at the walls of the capillary, likely arising from fouling and migration of thin nanoplatelets. In contrast to FCDs, flow cooperativity could not be observed for MFC dispersions due to the non-fractality of the fat crystal network. These results demonstrate that, by varying the pre-shear duration, the flow-microstructure properties of the MFC dispersions can be altered in a controlled manner. The approach presented here will allow for rapid assessment of shear-history dependence of flow properties of MFC dispersions under industrially relevant flow conditions.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"42 ","pages":"Article 100392"},"PeriodicalIF":5.6,"publicationDate":"2024-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142420585","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Effectiveness of supercooled freezing in suppressing ice recrystallization during frozen storage 过冷冷冻对抑制冷冻储存过程中冰再结晶的效果

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2024-09-23 DOI: 10.1016/j.foostr.2024.100391

Rajib Lochan Poudyal , Mark Anthony Redo , Yasuho Ishikawa , Tsukasa Miyake , Toru Suzuki , Manabu Watanabe

{"title":"Effectiveness of supercooled freezing in suppressing ice recrystallization during frozen storage","authors":"Rajib Lochan Poudyal , Mark Anthony Redo , Yasuho Ishikawa , Tsukasa Miyake , Toru Suzuki , Manabu Watanabe","doi":"10.1016/j.foostr.2024.100391","DOIUrl":"10.1016/j.foostr.2024.100391","url":null,"abstract":"<div><div>Ice recrystallization often occurs during frozen food storage, an undesirable occurrence that can cause further damage to food cells and tissues. One factor that triggers its occurrence is the initial structure of the ice crystals formed during the freezing phase. During frozen storage, small ice crystals may recrystallize due to their high surface-to-volume ratio and excess free energy. In this study, the ice recrystallization of supercooled frozen tofu was evaluated during a 12-week frozen storage period and compared with that of slowly and rapidly frozen tofu. The storage temperature was at − 10 ± 2 ℃. Slow freezing at − 10 ℃ static air has produced large crystals up to 0.6 mm before storage and tended not to grow further. Rapid freezing at − 80 ℃ static air with elongated ice crystals exhibits the highest recrystallization rate, especially on the surface of the sample, where the maximum ice crystals grew from 0.23 mm before storage to 0.45 mm after 12 weeks. Supercooled freezing has produced small and homogeneous ice crystals, the largest being 0.15 mm, but their spherical shape tends to have a low affinity for recrystallization, which has allowed the crystals to maintain their size and structure during the frozen storage.</div></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"42 ","pages":"Article 100391"},"PeriodicalIF":5.6,"publicationDate":"2024-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142327268","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Microstructural analysis of network formation in milk protein-polysaccharide mixtures by timelapse confocal laser scanning microscopy 利用定时共焦激光扫描显微镜分析牛奶蛋白-多糖混合物中网络形成的微观结构

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2024-09-16 DOI: 10.1016/j.foostr.2024.100390

Mariska Brüls-Gill , Sanam Foroutanparsa , Théo Merland , C. Elizabeth P. Maljaars , Maurien Olsthoorn , Roderick P. Tas , Ilja K. Voets

{"title":"Microstructural analysis of network formation in milk protein-polysaccharide mixtures by timelapse confocal laser scanning microscopy","authors":"Mariska Brüls-Gill , Sanam Foroutanparsa , Théo Merland , C. Elizabeth P. Maljaars , Maurien Olsthoorn , Roderick P. Tas , Ilja K. Voets","doi":"10.1016/j.foostr.2024.100390","DOIUrl":"10.1016/j.foostr.2024.100390","url":null,"abstract":"<div><p>To improve the firmness and viscosity of yogurt, a widely consumed dairy product, polysaccharides are frequently utilized. Polysaccharides can modify the formation of the protein networks that make up yogurt by interacting with the milk proteins via electrostatic forces and depletion mechanisms. The interactions between milk proteins and polysaccharides during yogurt fermentation are difficult to study, because they evolve over time due to the decrease in pH. To overcome this, we examine the impact of five different types of polysaccharides (low acyl gellan, high acyl gellan, xanthan, guar gum, ι-Carrageenan) during acid-induced milk gelation using Confocal Laser-Scanning Microscopy. Additionally, we employ Fourier space analysis, time-dependent oscillatory rheology, and cross-correlation image analysis to quantitatively understand how the different polysaccharides affect yogurt microstructure and properties. Our results show that addition of xanthan, guar gum, and ι-carrageenan results in faster structure formation, at pH values above the onset of gelation. Furthermore, while having identical charge density, low acyl gellan associates faster with the protein network compared to more acetylated high acyl gellan or highly branched xanthan. In summary, this study highlights the benefits of integrating timelapse imaging with quantitative image analysis to gain insights into the influence of polysaccharides during milk gelation.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"42 ","pages":"Article 100390"},"PeriodicalIF":5.6,"publicationDate":"2024-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S2213329124000261/pdfft?md5=a46028b1467b01aedd75659fb2b776bc&pid=1-s2.0-S2213329124000261-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142274806","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Modification of soybean protein isolate by pH-shifting combined with ultrasonic treatment: Structural, viscosity, and functional properties 通过改变 pH 值和超声波处理改变大豆分离蛋白：结构、粘度和功能特性

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2024-08-25 DOI: 10.1016/j.foostr.2024.100383

Zimeng Kang, Shuang Zhang , Yue Kong, Zenan Wu, Yanhui Li, Tianyi Liu, Fengying Xie

{"title":"Modification of soybean protein isolate by pH-shifting combined with ultrasonic treatment: Structural, viscosity, and functional properties","authors":"Zimeng Kang, Shuang Zhang , Yue Kong, Zenan Wu, Yanhui Li, Tianyi Liu, Fengying Xie","doi":"10.1016/j.foostr.2024.100383","DOIUrl":"10.1016/j.foostr.2024.100383","url":null,"abstract":"<div><p>In order to reduce the viscosity of soybean protein isolate (SPI) and improve its processing suitability, this study investigated the impact of pH-shifting and ultrasonic treatments on the structure, viscosity and functional properties of SPI. The results indicated that both without and with ultrasonication, the pH-shifting, especially the treatment of alkaline pH-shifting decreased α-helix and β-sheet contents and particle size of SPI, while increased its β-turn and random coil contents, fluorescence intensity, surface hydrophobicity and free sulfhydryl content. The alkaline pH-shifting combined with ultrasonic treatments reduced the viscosity of SPI from 98.97 mPa.s to 22.83 mPa.s. These structural changes endowed SPI with higher solubility (from 81.13 % to 91.53 %), and better emulsifying and foaming properties. Moreover, principal component analysis (PCA) was employed to visualise the influences of pH-shifting and ultrasonic treatments on SPI, confirmed that the structural changes of SPI were correlated with its viscosity and functional properties. These results have important implications for promoting the application of SPI in fluid food.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"42 ","pages":"Article 100383"},"PeriodicalIF":5.6,"publicationDate":"2024-08-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142097426","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Alginate-millet starch composite matrices as novel carriers for controlled delivery of grape seed polyphenols: Preparation, characterization, and in vitro release behaviour 海藻酸盐-小米淀粉复合基质作为控制葡萄籽多酚释放的新型载体：制备、表征和体外释放行为

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2024-08-24 DOI: 10.1016/j.foostr.2024.100385

Saima Nigar, Kadavakollu Subrahmanyam, Debojit Baidya Choudhury, Khalid Gul, Rachna Sehrawat

{"title":"Alginate-millet starch composite matrices as novel carriers for controlled delivery of grape seed polyphenols: Preparation, characterization, and in vitro release behaviour","authors":"Saima Nigar, Kadavakollu Subrahmanyam, Debojit Baidya Choudhury, Khalid Gul, Rachna Sehrawat","doi":"10.1016/j.foostr.2024.100385","DOIUrl":"10.1016/j.foostr.2024.100385","url":null,"abstract":"<div><p>Grape seed polyphenols (GSP) were encapsulated in alginate-modified millet starch composite matrix using internal gelation. Millet starch was modified using ultrasound (US) for 10, 20, 30, and 40 min. The application of US reduced the long-range order and increased the short-range order of starch, consequently increasing its solubility. FESEM analysis revealed that US-treatment induced fissures and grooves on the surface of starch granules and disintegrated the starch particles. Particle size distribution analysis confirmed a significant reduction in mean particle size. US-treatment facilitated enhanced alginate-starch interactions owing to an increased surface area and improved hydrogen bonding, as corroborated by FTIR, XRD, and DSC results. The composite microencapsulates prepared from 40 min US-treated starch demonstrated the highest encapsulation efficiency (89.20 ± 1.10 %), heat and UV-light stability, and delayed GSP release in simulated gastrointestinal fluids. The best fit for the release behaviour of GSP from the composite microencapsulates was observed with Peppas-Sahlin model.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"42 ","pages":"Article 100385"},"PeriodicalIF":5.6,"publicationDate":"2024-08-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142136964","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nanogel particles formed from ethanol-treated whey proteins: Effect of heating, pH and NaCl on their stability. 乙醇处理乳清蛋白形成的纳米凝胶颗粒：加热、pH 值和 NaCl 对其稳定性的影响

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2024-08-22 DOI: 10.1016/j.foostr.2024.100384

Garoufalia Charitou, Thomas Moschakis

{"title":"Nanogel particles formed from ethanol-treated whey proteins: Effect of heating, pH and NaCl on their stability.","authors":"Garoufalia Charitou, Thomas Moschakis","doi":"10.1016/j.foostr.2024.100384","DOIUrl":"10.1016/j.foostr.2024.100384","url":null,"abstract":"<div><p>Whey protein particles have gained significant attention for their ability to enhance the functional properties of foods as they can be used for emulsions and foams stabilization or fat substitution. This study explores the ability of whey protein nanogel particles formed in the presence of ethanol (30–70 % w/w) by controlling pH and ionic strength, to retain their morphological properties after ethanol removal. The stability of the produced nanogel particles after the removal of ethanol was investigated under various conditions, including heat treatment (90 °C, 20 min), pH modification (4−7), and the addition of NaCl (50–300 mM). Morphological analysis was conducted using confocal laser scanning microscopy, laser diffraction analysis, and scanning electron microscopy. The results showed that the exclusion of ethanol resulted in the formation of spherical-like nanogel particles with different sizes ranging from 100 to 200 nm in diameter. The pH of the solution affected the stability of the ethanol-free particles, leading to aggregation when the net charge of the protein approached zero. However, no aggregation phenomena were observed away from the isoelectric point. High concentrations of NaCl led to extensive aggregation, but no substantial changes were found upon heating. The production of nanogel particles is a promising advance with potential for a wide range of food applications.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"42 ","pages":"Article 100384"},"PeriodicalIF":5.6,"publicationDate":"2024-08-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142121900","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Cell wall permeability in relation to in vitro starch digestion of pea cotyledon cells 细胞壁渗透性与豌豆子叶细胞体外淀粉消化的关系

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2024-07-01 DOI: 10.1016/j.foostr.2024.100381

Abayomi Ajala , Lovedeep Kaur , Sung Je Lee , Patrick J.B. Edwards , Jaspreet Singh

{"title":"Cell wall permeability in relation to in vitro starch digestion of pea cotyledon cells","authors":"Abayomi Ajala , Lovedeep Kaur , Sung Je Lee , Patrick J.B. Edwards , Jaspreet Singh","doi":"10.1016/j.foostr.2024.100381","DOIUrl":"10.1016/j.foostr.2024.100381","url":null,"abstract":"<div><p>The role of cell wall permeability and rate of starch digestibility in intact cotyledon cells from four different varieties of pea seeds was studied. Pulsed-field gradient nuclear magnetic resonance (PFG NMR) coupled with light and confocal microscopy were employed to evaluate the cotyledon cells' diffusion coefficients and cell wall permeability. The cotyledon cells' diffusion coefficients and cell wall permeability followed a decreasing trend: White/yellow pea > Marrowfat pea > Maple pea > Blue pea. The varying size of internal cavities in the microstructure in the cotyledon cells, as observed by the light and confocal micrographs, may be responsible for this trend. The extent of starch hydrolysis recorded from the cotyledon cells followed the same trend of the cell wall permeability except for Blue pea cotyledon cells. Thus, indicating that the more permeable the cotyledon cell to the starch-degrading enzymes, the higher the extent of intracellular starch hydrolysis. The microstructure changes in the cotyledon cells during digestion also confirmed this observation.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"41 ","pages":"Article 100381"},"PeriodicalIF":5.6,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141932447","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Fabrication of stable spherical soybean lipophilic protein nanogel for curcumin delivery: Carbony oxygen and aromatic ring flexibility binding to the beta−barrel 用于姜黄素递送的稳定球形大豆亲脂蛋白纳米凝胶的制备：碳氧和芳香环与β-管的柔性结合

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2024-07-01 DOI: 10.1016/j.foostr.2024.100386

Jianhua Zeng , Junzhe Zou , Lanwei Zhang , Jinlong Zhao , Linlin Liu , Gen Lu , Bingyu Sun , Yanguo Shi , Xiuqing Zhu , Pimin Gong

{"title":"Fabrication of stable spherical soybean lipophilic protein nanogel for curcumin delivery: Carbony oxygen and aromatic ring flexibility binding to the beta−barrel","authors":"Jianhua Zeng , Junzhe Zou , Lanwei Zhang , Jinlong Zhao , Linlin Liu , Gen Lu , Bingyu Sun , Yanguo Shi , Xiuqing Zhu , Pimin Gong","doi":"10.1016/j.foostr.2024.100386","DOIUrl":"10.1016/j.foostr.2024.100386","url":null,"abstract":"<div><p>Soybean lipophilic protein (SLP), which comprises approximately 10 % polar lipids (especially phosphatidylcholine (PC)) in glycinin (11S) and β-conglycinin (7S), is a potentially effective delivery for nutraceuticals. Herein, we successfully engineered a stable spherical soybean lipophilic protein nanogel through a pH−shift treatment at its isoelectric point, designed for the efficient delivery of curcumin (Cur) to enhance its bioavailability. The analysis of the physicochemical and structural properties of the SLP−nanogel revealed its exceptional encapsulation efficiency, achieving 93.52 %, surpassing that of soybean isolated protein at 83.67 %. Moreover, the loading ability experienced a remarkable 8.7−fold increase, reaching 13.02 μg/mg. Fluorescence kinetics analysis reveals that Cur selectively binds to a single site on 7SPC/11SPC, predominantly through van der Waals forces and hydrogen bonds. Molecular dynamics results revealed that the pH−shifted treatment expanded the beta−barrel volume of 7SPC/11SPC, enhancing the binding affinity between 7SPC/11SPC and Cur by forming H−bonds and pi−H interaction in the beta−barrel regions of K232−Y388 (7SPC) and D300−I410 (11SPC). Our findings provided a novel and effective way to prepare stable spherical nanogels for delivering Cur and a novel insight into the binding mechanism between Cur and 11SPC/7SPC.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"41 ","pages":"Article 100386"},"PeriodicalIF":5.6,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142075810","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Bigels a versatile gel composite for tailored application in food industries: A review Bigels 一种多功能凝胶复合材料，可用于食品行业的定制应用：综述

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2024-07-01 DOI: 10.1016/j.foostr.2024.100380

Saumya Sonam Sinha , Ashutosh Upadhyay , Anurag Singh , Shivangi Mishra , Neha Pandey

引用次数: 0

Digestion of mixed protein gels using elderly static in vitro digestion model: Impact of microstructure on bioaccessibility of vitamins B12 and D3 利用老年静态体外消化模型消化混合蛋白质凝胶：微观结构对维生素 B12 和 D3 生物可及性的影响

IF 5.6 3区农林科学

Food Structure-Netherlands Pub Date : 2024-07-01 DOI: 10.1016/j.foostr.2024.100379

Marluci Ghiraldi , Álvaro G.F. da Silva , Marcelo Thomazini , Ana A.O. Xavier , Letícia S. Ferreira , Ivana M. Geremias-Andrade , Milena Martelli-Tosi , Guilherme M. Tavares , Samantha C. Pinho

{"title":"Digestion of mixed protein gels using elderly static in vitro digestion model: Impact of microstructure on bioaccessibility of vitamins B12 and D3","authors":"Marluci Ghiraldi , Álvaro G.F. da Silva , Marcelo Thomazini , Ana A.O. Xavier , Letícia S. Ferreira , Ivana M. Geremias-Andrade , Milena Martelli-Tosi , Guilherme M. Tavares , Samantha C. Pinho","doi":"10.1016/j.foostr.2024.100379","DOIUrl":"https://doi.org/10.1016/j.foostr.2024.100379","url":null,"abstract":"<div><p>The intake of food products that provide adequate amounts of nutrients is a strategy to deal with the changes in physiological functions that occur during aging that can lead to malnutrition. In this work heat-set mixed protein gels (MPG) composed of soy protein isolate (SPI) and whey protein isolate (WPI) are developed, with different SPI:WPI ratios (15 g protein isolate/100 g gel) and enriched with vitamins D<sub>3</sub> and B<sub>12</sub>. Different protein ratios formed gels with different microstructures and rheological properties. The gel containing 70 % of WPI had a more homogeneous microstructure. The influence of the MPG microstructure on the digestion and bioaccessibility of proteins and vitamins using elderly static in vitro digestion was evaluated. An important result is that mixing SPI and WPI increased the proteolysis. Regarding vitamins bioaccessibility, vitamin D<sub>3</sub> became more bioaccessible after the intestinal phase, and there was no difference in vitamin B<sub>12</sub> concentration in the intestinal and gastric phases. Therefore, mixing SPI and WPI to produce MPG resulted in improved digestion of proteins, as well as higher bioaccessibility of the vitamins. The results indicated the MPG are promising protein matrices to be used in food products for the elderly.</p></div>","PeriodicalId":48640,"journal":{"name":"Food Structure-Netherlands","volume":"41 ","pages":"Article 100379"},"PeriodicalIF":5.6,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141479994","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0