Aspergillus flavus and subsequently produced carcinogenic aflatoxins frequently contaminate postharvest food crops, resulting in a threat to global food safety. Chemical preservatives are currently the main antifungal agents. However, fungal resistance effect, biological toxicity, and environmental ...

A simple reverse solvent co-precipitation method was designed to prepare zein/debranched oxidized starch core-shell composite nanoparticles . Studies have shown that the composite nanoparticles have good stability and the ability to protect resveratrol from chemical degradation during long-term...

Phycocyanin is prone to degradation under acidic conditions and unstable at high temperatures, which is a key scientific issue limiting its application in food. Many methods have been used to maintain the stability of phycocyanin, but no excellent method has emerged. In order to achieve the...

Compiling hydrophobic and hydrophilic proteins to form mechanically reliable bilayer film with improved water barrier properties and hydrophobicity to replace petroleum-based standards is challenging because fabricating compatible surfaces and flexible film with interlinked interfaces is complex....

One of the possible advantages of protein fibers in composites is that they can interact with the continuous gel matrix as active fillers at neutral pH. This study aimed to investigate the impacts of short (SAF) and long amyloid fibrils (LAF) and ionic strength (0-150 mM NaCl) on the whey protein...

Protein-polysaccharide conjugates formed via Maillard reaction have the potential as a new type of encapsulation system. However, understanding the effects of the Maillard conjugates as carriers for anthocyanins (ANTs) is limited. The objectives of this study were to develop conjugation of sesame ...

The inhibitory mechanism of gallic acid (GA) on α-amylase was investigated through enzymatic inhibition assays, multi-spectroscopy, Job plot analysis and in-silico molecular docking. The results reveal that GA competitively binds to the active site of α-amylase in a 1:1 stoichiometry, dominantly ...

Soft composite gels were prepared with ultrasound-treated rice protein (URP, 4%) and rice starch (RS, 6%). The compositional and physical attributes of URP were elucidated, and the textural, rheological and structural properties of the composite gels were characterized. URP showed a reduced...

Electrostatic complex coacervation between chia seed gum (CSG) and whey protein isolate (WPI) under different pH values (8-1), WPI/CSG mass ratios (16:1-1:1, w/w), and NaCl concentrations (0-400 mM) was investigated. Stronger complexation occurred at relatively high mass ratios (16:1, 8:1, and 4:1) ...

This aim of this study was to investigate the effects of limited enzymatic hydrolysis (H), glycation (G), and amyloid fibril (F) modification on the emulsifying and antioxidant activities of β-Lactoglobulin (β-Lg). Changes in the physicochemical properties of limited enzymatic hydrolysis-modified...