Bioaccessibility and bioavailability of phytochemicals: Influencing factors, improvements, and evaluations
Many phytochemicals with beneficial physiological activities have limited bioavailability due
to their poor solubility and stability characteristics. The bioactivities of phytochemicals could …
to their poor solubility and stability characteristics. The bioactivities of phytochemicals could …
Design of protein-polysaccharide multi-scale composite interfaces to modify lipid digestion
C Sun, M Zhang, X Zhang, Z Li, Y Guo, H He… - Trends in Food Science …, 2022 - Elsevier
Background Excessive lipid intake is related to the increasing risk of several human chronic
diseases. Simple lipid reduction leads to poor taste of food, which cannot be accepted by …
diseases. Simple lipid reduction leads to poor taste of food, which cannot be accepted by …
High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application
Food-grade high internal phase Pickering emulsions (HIPPEs) stabilized by protein-based
particles have received widespread attention because of their potential applications in the …
particles have received widespread attention because of their potential applications in the …
Pea protein-xanthan gum interaction driving the development of 3D printed dysphagia diet
Z Liu, X Chen, Q Dai, D Xu, L Hu, H Li, S Hati… - Food …, 2023 - Elsevier
With a rapid ageing population, there is an increasing need for the dysphagia diet because
of the chewing/swallowing difficulty suffered by the elderly. 3D printing is able to create …
of the chewing/swallowing difficulty suffered by the elderly. 3D printing is able to create …
Sea bass protein-polyphenol complex stabilized high internal phase of algal oil Pickering emulsions to stabilize astaxanthin for 3D food printing
The protective effect of sea bass protein (SBP)-(−)-epigallocatechin-3-gallate (EGCG)
covalent complex-stabilized high internal phase (algal oil) Pickering emulsions (HIPPEs) on …
covalent complex-stabilized high internal phase (algal oil) Pickering emulsions (HIPPEs) on …
Preparation of Pickering emulsion gel stabilized by tea residue protein/xanthan gum particles and its application in 3D printing
Z An, Z Liu, H Mo, L Hu, H Li, D Xu… - Journal of Food …, 2023 - Elsevier
Gel-like Pickering emulsion (PE) stabilized by the complexes of tea protein (TP) and xanthan
gum (XG)(0.0%–2.5%) was fabricated as ink for 3D printing. The TP/XG complex was firstly …
gum (XG)(0.0%–2.5%) was fabricated as ink for 3D printing. The TP/XG complex was firstly …
Fabrication and digestive characteristics of high internal phase Pickering emulsions stabilized by ovalbumin-pectin complexes for improving the stability and …
L Wang, H Zhang, H Li, H Zhang, Y Chi, N **a, Z Li… - Food chemistry, 2022 - Elsevier
In this study, ovalbumin (OVA) interacted with pectin (PE) to form soluble electrostatic
complexes to improve the functional properties of high internal phase Pickering emulsions …
complexes to improve the functional properties of high internal phase Pickering emulsions …
[HTML][HTML] Texture-modified soy protein foods: 3D printing design and red cabbage effect
Abstract 3D printing can be used to develop texture-modified foodstuffs that are nutritious
and appealing to meet the demands of special consumer needs such as those of the elderly …
and appealing to meet the demands of special consumer needs such as those of the elderly …
Incorporation of probiotics into 3D printed Pickering emulsion gel stabilized by tea protein/xanthan gum
D Xu, Z Liu, Z An, L Hu, H Li, H Mo, S Hati - Food Chemistry, 2023 - Elsevier
Different xanthan gum (XG) concentrations on the rheological/texture properties of Pickering
emulsion (PE) gel stabilized by tea protein/xanthan gum (TP/XG) were studied to achieve an …
emulsion (PE) gel stabilized by tea protein/xanthan gum (TP/XG) were studied to achieve an …
Effects of the interaction between bacterial cellulose and soy protein isolate on the oil-water interface on the digestion of the Pickering emulsions
This work was aimed at engineering and modulating oil-in-water (O/W) composite interfaces
by controlling the interaction between cellulose and protein to delay the lipid digestion. The …
by controlling the interaction between cellulose and protein to delay the lipid digestion. The …