FOOD CHEMISTRY
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2026
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IF 10.4
Fengjuan Chen,Mingyue Shen,Jieqiong Lin,Zihang Fu,Jianhua Xie
Black bean -whey dual protein cross-linked complex (T-B-W) prepared by transglutaminase. • The structure change and crosslinking mechanism of T-B-W was explored. • Oleogel-based emulsion (OTE) prepared by T-B-W demonstrated enhanced stability. • OTE serve as fat substitutes used in low-fat salad dressing. This study developed novel protein complexes (T-B-W) by transglutaminase (TGase)-mediated cross-linking of black bean protein isolate (BBPI) and whey protein isolate (WPI). Based on this, oleogel-based emulsions (OGEs) as fat substitutes in low-fat salad dressings were developed. Optimal cross-linking conditions were identified as 20 U/g TGase, a BBPI:WPI ratio of 4:1 ( w /w) and incubated at 40 °C for 4 h. These conditions produced T-B-W with higher molecular weight, dense fibrous structures and the surface hydrophobicity decreased by 32.75%. The formed emulsions with T-B-W have smaller and more uniform droplets, with enhanced emulsion stability and improved rheological strength. Importantly, salad dressings formulated with 100% fat replacement using T-B-W-stabilized OGEs exhibited rheological and textural characteristics comparable to commercial full-fat products. This study elucidates the mechanism by which TGase-induced BBPI–WPI complexes function and demonstrates their potential for use in developing healthier and higher-quality food fat substitutes. Download: Download high-res image (118KB) Download: Download full-size image
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PubMed
高影响因子
JOURNAL OF FOOD ENGINEERING
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2026
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IF 5.8
Yan Li,Wanlinhao Wei,Yingying Sui,Olayemi Eyituoyo Dudu,Wentao Liu,Mingrui Zhang,Jinju Cheng,Yujun Jiang
s To investigate the effects of glycosylated covalent complexes and 12-hydroxystearic acid (12-HSA) on the properties of oleogel-structured high internal phase emulsions (OGHEs), this study prepared OGHEs with varying 12-HSA concentrations (0%, 1%, 3%, 5%, and 7%) using 1.5% sodium caseinate (SC) or conjugates of SC and carboxymethyl chitosan (SC-CMCS) as emulsifiers. A systematic evaluation was conducted on their droplet size, zeta potential, interfacial adsorbed protein content, rheological properties, stability, curcumin encapsulation efficiency, and in vitro digestion performance. Results showed that SC-CMCS-stabilized OGHEs exhibited significantly superior apparent viscosity and elastic modulus (with G' consistently greater than G'') compared to SC-stabilized OGHEs. The elastic modulus (G') reached its maximum at 7% 12-HSA, accompanied by a smaller initial droplet size (8.02 ± 0.17 μm) and more uniform distribution. Confocal laser scanning microscopy (CLSM) revealed a dual-stabilization structure consisting of oil droplets and a fibrous network, while differential scanning calorimetry (DSC) confirmed enhanced thermodynamic stability. Meanwhile, SC-CMCS-stabilized OGHEs with high 12-HSA concentrations demonstrated markedly improved thermal stability, freeze-thaw stability, and lipid oxidation stability. After 28 d of storage, their particle size increased only to 11.88 ± 0.79 μm, and the curcumin encapsulation efficiency significantly rose to 95.85 ± 0.31%, with a retention rate of 96.32 ± 0.38% after 12 d of storage. These results indicate that the synergistic interaction between SC-CMCS and 12-HSA comprehensively enhances the functionality of OGHEs, providing theoretical support for the development of carriers for active ingredients in functional foods.
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FOOD HYDROCOLLOIDS
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2024
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IF 11
Na Yu,Wenbao Zuo,Linyu Ma,Jianhong Yang,Haliza Katas
Dysphagia-affected populations are facing crucial challenges on oral administration of medicines and health products because of swallowing malfunction with a high risk of aspiration. The current countermeasures that relied mainly on modification of existing formulations with thickened liquids comes with potential hazards, e.g., bioavailability alterations and unsatisfactory safety. Thus, dysphagia-specific oral delivery system is in critical need of development. Herein, a swallowing dynamics-inspired, oleogel-in-hydrogel Pickering emulsion fluid gel was proposed as a versatile oral delivery system for patients with dysphagia. With the dual structure of high acyl gellan gum (HAG) fluid gel and whey protein isolate (WPI) stabilized oleogel-in-hydrogel Pickering emulsion gel, the novel system demonstrated the potential to tackle both swallowing and drug encapsulation challenges. Specifically, it displayed good shear flowability during shearing and appropriate extensional capabilities after shearing which are well-matched with swallowing dynamics to facilitate ease and safe swallowing. Moreover, the oleogel-in-hydrogel Pickering emulsion gel structure enables its versatile loading potential for both hydrophilic and lipophilic substances. Remarkably, the microstructure and the related rheological properties of this novel system could be tailored by controlling critical determinants in the formation of fluid gels, namely HAG content and process mixing rate. By adjusting these two parameters, the fluid gels could be customized as preparations with different thickness level for mild, moderate and severe dysphagia, respectively. In conclusion, this proposed approach offers a promising rheologically-tunable oral delivery system for administering bioactives to patients with different levels of dysphagia.
研究领域:
药剂学
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食品科学
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生物医学工程
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高影响因子
Foods
·
2025
·Vol. 14
·期 7
·1206
·
IF 5.1
Jingwen Li,Yujuan Hu,Qing Ma,Dongkun Zhao,Xinjing Dou,Baocheng Xu,Lili Liu
This study prepared palm stearin/linseed oil-based margarines (PST/LO-BMs) and palm stearin/linseed oil oleogel-based margarines (PST/LO-OBM) by incorporating varying proportions (20–60% oil phase) of linseed oil (LO) and LO-based oleogel, respectively. By comparing PST/LO-OBMs and PST/LO-BMs, it was found that the introduction of phytosterol–γ-oryzanol (PO) complexes and glycerol monostearate (GMS) to PST/LO-OBM induced three distinct crystalline morphologies: needle-like crystals, spherical crystals, and cluster-type crystals. These crystal assemblies synergistically constructed a robust three-dimensional network, effectively entrapping both aqueous droplets and liquid oil fractions while substantially reinforcing the structural integrity of PST/LO-OBM. Notably, the incorporated gelators modified the crystallization behavior, where GMS likely served as a nucleating site promoting triglyceride crystallization. This structural modulation yielded favorable β’-form crystal polymorphism, which is critically associated with enhanced textural properties. Comparative analysis with commercial margarine revealed that the PST45/LO40-OBM formulation exhibited comparable rheological performance, crystalline type, and thermal properties, while demonstrating superior nutritional characteristics, containing elevated levels of α-linolenic acid (23.54%), phytosterol (1410 mg/100 g), and γ-oryzanol (2110 mg/100 g). These findings provide fundamental insights for margarine alternatives with nutritional attributes.
研究领域:
食品科学
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营养学
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油脂化学
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PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2023
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IF 10.7
Dengke Xie,Hong Hu,Qingrong Huang,Xuanxuan Lu
Bigels are system with great potential in 3D printing and bioactive compound delivery. In this study, 3D printed bigels based on candelilla wax oleogel and gelatin hydrogel were developed as delivery system for hydrophilic and lipophilic bioactives (namely, quercetin and catechin). Bigels with monoglyceride or lecithin formed stable gel system with 3D printing ability. Microstructural study found that changing of oleogel/hydrogel ratios (3:7, 5:5, and 7:3) under the presence of different emulsifiers (monoglyceride and lecithin) led to structural transformation of bigels from oleogel-in-hydrogel structure to hydrogel-in-oleogel or bicontinuous status. Low frequency-NMR analysis indicated that the signals of typical T 2 relaxation peak were changed accordingly with variations of oleogel/hydrogel ratio and using of different emulsifiers. XRD patterns of bigels revealed their crystalline peaks grew with increase of oleogel content. In vitro digestion study found that both oleogel/hydrogel ratio and emulsifiers used exhibited large influence on the lipolysis extent, release rate of quercetin and catechin from bigels. The highest release rate for catechin (53.37%) and quercetin (11.08%) were observed in bigels containing monoglyceride with 70% oleogel and lecithin with 30% oleogel after simulated digestion, respectively. This study provided valuable guidance for developing bigels as 3D printed food with potential in co-delivery of hydrophilic and lipophilic bioactives by adjusting oleogel/hydrogel ratios and emulsifiers used.
研究领域:
食品科学
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生物工程
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高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
·
IF 7.7
Yueyue Yang,Liangyun Xu,Qi Zhang,Yihui Wang,Aiquan Jiao,Zhengyu Jin
In this study, a novel pea protein (PP)-based bigel was developed, featuring a high internal phase emulsion. The impact of gelling agent concentration on the gel properties and freeze-thaw stability of the bigel was investigated. The bigel was comprised of two distinct gel phases: an aqueous-phase gel with a covalent network formed by PP and transglutaminase (TGase), and an oil-phase gel with a crystal network structure of rice bran wax (RBW). Microstructural analysis revealed a bi-continuous network structure in the bigel, with network density increasing as TGase and RBW concentrations rose. Rheological analysis showed that storage modulus (G′), apparent viscosity, and structural recovery of the bigel increased with higher TGase and RBW concentrations. Temperature scanning experiments confirmed that the bigel maintained its elastic solid behavior even at elevated temperatures. Optimal sensory properties and low coefficient of friction were achieved at 0.4 % TGase and 7 % RBW concentrations. Additionally, the bigel exhibited notable freeze-thaw stability at TGase and RBW concentrations exceeding 0.2 % and 5 %, respectively. These findings highlight the excellent gelation properties and stability of the PP-RBW-based bigel, suggesting its potential as a fat substitute in the food industry.
研究领域:
食品科学
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材料科学
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PubMed
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Zhaohua Huang,Baozhong Guo,Deming Gong,Guowen Zhang
This study systematically investigated the effects of aqueous-phase content (Φ = 0–0.60) on the microstructure, rheological properties, and stability of carnauba wax-based water-in-oleogel emulsions, and evaluated their potential as shortening substitutes in croissants. Microscopic analyses confirmed the formation of W/O emulsion structures and wax crystal networks. Droplet size increased from 13.32 μm to 37.46 μm as Φ increased. Rheological measurements showed that the emulsion with Φ = 0.30 exhibited the highest elastic modulus and strongest resistance to deformation, with a creep recovery rate of 59.82%. Stability tests further demonstrated that this formulation possessed the greatest storage stability, with an oil-binding capacity of 98.1% after 21 days of storage. When applied to croissants, the Φ = 0.30 emulsion produced products showed no significant differences from the shortening control in appearance or textural attributes.
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高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Mengjing Zhou,Bin Li,Aolin Wu,Zhigang Hu,Li Zhou,Hao Hu,Dandan Fu
In the preparation of bigels, wax is commonly used to create oleogels. However, oleogels made with wax typically have high melting points, which restrict their applicability and performance in practical applications. This study investigates the eutectic phase behavior of beeswax (BW) and rice bran wax (RBW) in bigels after ultrasonic treatment by varying their ratio. A bigel with a lower melting point was also prepared. The results indicated that eutectic phase behavior occurred between beeswax (BW) and rice bran wax (RBW) at a 6:4 ratio, reducing the gel's melting point to 53.4 °C. This was approximately 13.07 °C lower than that of wax mixtures with other ratios. X-ray diffraction (XRD) results showed that the β′-type crystal structure in the oleogels was often used in the food field. Fourier transform infrared spectroscopy (FTIR) analysis showed that the eutectic phase behavior enhanced the formation of intermolecular hydrogen bonds. Rheological analysis revealed that the bigel exhibited shear thinning behavior and gel network characteristics during the frequency sweep. Notably, the eutectic phase behavior significantly enhanced the gel strength and stability.
研究领域:
食品科学
·
材料科学
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高影响因子
危险品化学品经营许可证（带存储）