Strategies to improve the emulsification properties of rice proteins as a promising source of plant-based emulsifiers: An updated mini-review

Chen, Wenqing; Ding, Yanheng; Zhao, Yannan; Ma, Haile

doi:10.1016/j.fbio.2023.102697

Cited by 3 publications

(2 citation statements)

References 54 publications

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“…In recent decades, ultrasound (US) technology has been used in various food applications as a green technology [11][12][13][14][15]. Ultrasound has a shorter processing time, cost, solvent, and energy efficiency.…”

Section: Introductionmentioning

confidence: 99%

Effect of Multi-mode Divergent Ultrasound Pretreatment on Hardness, Microstructure and Digestion of Acid-Induced Whey Protein Gels

Cheng,

Shi,

Yeboah

et al. 2024

Preprint

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Whey protein was pretreated with multi-frequency ultrasound in mono, dual, and tri-frequency modes. The effect of multi-frequency ultrasound pretreatment on the hardness, chemical forces, and microstructure of acid-induced whey protein gel was investigated. Whey protein gels pretreated with dual and tri-frequency ultrasound showed higher hardness (p3.35 mm) in those samples were resisted to gastric digestion. Moreover, the tri-frequency ultrasound pretreatment of whey protein gel released the least free amino group during gastric digestion. In contrast, whey protein gel with the mono-frequency ultrasound pretreatment released the highest amount of free amino acid group during intestinal digestion. Findings from this study suggested that gel hardness and network density could modulate the digestion behaviors of protein gels.

show abstract

Section: Introductionmentioning

confidence: 99%

Effect of Multi-mode Divergent Ultrasound Pretreatment on Hardness, Microstructure and Digestion of Acid-Induced Whey Protein Gels

Cheng,

Shi,

Yeboah

et al. 2024

Preprint

View full text Add to dashboard Cite

show abstract

“…In recent decades, ultrasound (US) technology has been used in various food applications as a green technology [ 11 , 12 , 13 , 14 , 15 ]. It is environmentally friendly, with improved food quality in extractions, fruit drying, freezing and thawing, fermentation, and protein modification.…”

Section: Introductionmentioning

confidence: 99%

Effect of Multi-Mode Divergent Ultrasound Pretreatment on Hardness, Microstructure and Digestion of Acid-Induced Whey Protein Gels

Cheng,

Shi,

Yeboah

et al. 2024

Foods

View full text Add to dashboard Cite

Whey protein was pretreated with multi-frequency ultrasound in mono-, dual-, and tri-frequency modes. The effect of multi-frequency ultrasound pretreatment on the hardness, chemical forces, and microstructure of acid-induced whey protein gel was investigated. Whey protein gels pretreated with dual- and tri-frequency ultrasound showed higher hardness (p < 0.05) and a denser network than mono-frequency ultrasound and control. Moreover, they had higher hydrophobic interaction and lower disulfide bonds than the control (p < 0.05). The effect of gel properties on digestion was evaluated using an in vitro static model. Whey protein gels pretreated with dual- and tri-frequency ultrasound had a higher proportion of large fragments in the oral boluses than in the control. Large fragments (>3.35 mm) in those samples were resistant to gastric digestion. Moreover, the tri-frequency ultrasound pretreatment of whey protein gel released the least free amino group during gastric digestion. In contrast, whey protein gel with the mono-frequency ultrasound pretreatment released the highest amount of free amino acid group during intestinal digestion. Findings from this study suggests that gel hardness and network density could modulate the digestion behaviors of protein gels.

show abstract

Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application

Cen,

Li,

Meng

2024

Food Research International

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Strategies to improve the emulsification properties of rice proteins as a promising source of plant-based emulsifiers: An updated mini-review

Cited by 3 publications

References 54 publications

Effect of Multi-mode Divergent Ultrasound Pretreatment on Hardness, Microstructure and Digestion of Acid-Induced Whey Protein Gels

Effect of Multi-mode Divergent Ultrasound Pretreatment on Hardness, Microstructure and Digestion of Acid-Induced Whey Protein Gels

Effect of Multi-Mode Divergent Ultrasound Pretreatment on Hardness, Microstructure and Digestion of Acid-Induced Whey Protein Gels

Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application

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