Novel Pickering bigels stabilized by whey protein microgels: Interfacial properties, oral sensation and gastrointestinal digestive profiles
文献类型：期刊论文
| 作者 | Liu, Lang4; Wang, Wenbo3; Duan, Shenglin2; Liu, Jia2; Mo, Jiamei1; Cao, Yong4; Xiao, Jie4 |
| 刊名 | FOOD RESEARCH INTERNATIONAL
 |
| 出版日期 | 2024-07-01 |
| 卷号 | 188页码:13 |
| 关键词 | Pickering bigel Whey protein microgel Oral sensation Tribology Gastrointestinal digestion |
| ISSN号 | 0963-9969 |
| DOI | 10.1016/j.foodres.2024.114352 |
| 通讯作者 | Xiao, Jie(xiaojieacademic@163.com) |
| 英文摘要 | In the ongoing quest to formulate sensory-rich, low-fat products that maintain structural integrity, this work investigated the potential of bigels, especially those created using innovative Pickering techniques. By harnessing the unique properties of whey protein isolate (WPI) and whey protein microgel (WPM) as interfacial stabilizers, WPM-based Pickering bigels exhibited a remarkable particle localization at the interface due to specific intermolecular interactions. The rise in protein concentration not only intensified particle coverage and interface stabilization but also amplified attributes like storage modulus, yield stress, and adhesiveness, owing to enhanced intermolecular forces and a compact gel matrix. Impressively, WPM-based Pickering bigels outshone in practical applications, showcasing exceptional oil retention during freeze-thaw cycles and extended flavor release-a promising indication for frozen food product applications. Furthermore, these bigels underwent a sensory evolution from a lubricious texture at lower concentrations to a stable plateau at higher ones, offering an enriched consumer experience. In a comparative digestibility assessment, WPM-based Pickering bigels demonstrated superior prowess in decelerating the release of free fatty acids, indicating slowed lipid digestion. This study demonstrates the potential to fine-tune oral sensations and digestive profiles in bigels by modulating Pickering particle concentrations. |
| WOS关键词 | CRYSTALLIZABLE EMULSIFIERS ; SENSORY PERCEPTION ; EMULSIONS ; DELIVERY ; MICROSTRUCTURE ; NANOPARTICLES ; FABRICATION ; MODULATION ; CHOCOLATE ; HYDROGEL |
| 资助项目 | Program for Guangdong Introducing Innovative and Entrepreneurial Teams[2019ZT08N291] ; National Natural Science Foundation of China[31701556] ; Chinese Institute of Food Science and Technology Food Science and Technology Fund- Mengniu Nutrition and Health Science and Technology Young Scholar Fund[2023-M07] ; Guangzhou Science and Technology 'Elite' Pilot Project[SL2024A04J02270] |
| WOS研究方向 | Food Science & Technology |
| 语种 | 英语 |
| WOS记录号 | WOS:001240963500001 |
| 出版者 | ELSEVIER |
| 资助机构 | Program for Guangdong Introducing Innovative and Entrepreneurial Teams ; National Natural Science Foundation of China ; Chinese Institute of Food Science and Technology Food Science and Technology Fund- Mengniu Nutrition and Health Science and Technology Young Scholar Fund ; Guangzhou Science and Technology 'Elite' Pilot Project |
| 源URL | [http://ir.giec.ac.cn/handle/344007/42045]  |
| 专题 | 中国科学院广州能源研究所 |
| 通讯作者 | Xiao, Jie |
| 作者单位 | 1.Chinese Acad Sci, Guangzhou Inst Energy Convers, Guangzhou, Guangdong, Peoples R China 2.China Natl Res Inst Food & Fermentat Ind, Beijing Key Lab Innovat Dev Funct Staple & Nutr In, Beijing, Peoples R China 3.South China Agr Univ, Coll Elect Engn, Guangzhou 510642, Peoples R China 4.South China Agr Univ, Coll Food Sci, Guangdong Prov Key Lab Nutraceut & Funct Foods, Guangzhou, Guangdong, Peoples R China |
| 推荐引用方式 GB/T 7714 | Liu, Lang,Wang, Wenbo,Duan, Shenglin,et al. Novel Pickering bigels stabilized by whey protein microgels: Interfacial properties, oral sensation and gastrointestinal digestive profiles[J]. FOOD RESEARCH INTERNATIONAL,2024,188:13. |
| APA | Liu, Lang.,Wang, Wenbo.,Duan, Shenglin.,Liu, Jia.,Mo, Jiamei.,...&Xiao, Jie.(2024).Novel Pickering bigels stabilized by whey protein microgels: Interfacial properties, oral sensation and gastrointestinal digestive profiles.FOOD RESEARCH INTERNATIONAL,188,13. |
| MLA | Liu, Lang,et al."Novel Pickering bigels stabilized by whey protein microgels: Interfacial properties, oral sensation and gastrointestinal digestive profiles".FOOD RESEARCH INTERNATIONAL 188(2024):13. |
入库方式： OAI收割
来源：广州能源研究所
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