D. Mcclements

Phospholipids as natural emulsifiers in foods and beverages: Structure, interfacial properties, and applications.

Lecithin is widely used in the food industry as a natural emulsifier, but its functional performance in foods and beverages is highly variable and strongly food-matrix dependent. This variability is mainly a result of the intrinsic molecular heterogeneity of industrial lecithin ingredients, and limited understanding of...

Characterization and Application of a Novel Gellan Carbohydrate Binding Module from the CBM96 Family

Gellan gum exhibits excellent gelation properties and is a valuable hydrocolloid in the food industry. Carbohydrate-binding modules (CBMs) are important tools for polysaccharide research, particularly as probes for in situ analysis. However, no gellan gum CBM has been reported. Herein, a CBM96 domain from a putative...

Fabrication and characterization of walnut protein-polyphenol conjugates from hickory by-products: Structure and interaction mechanism analysis

The protein-polyphenol interaction mechanisms are affected by component chemical structures, environmental conditions, and processing methods. In this study, walnut protein (WP)-polyphenol complexes or conjugates were prepared using five approaches: physical mixing, heat treatment, alkali treatment, free radical grafti...

Electron beam-induced structural modification enhances pea protein emulsion gels formed by transglutaminase‑calcium dual crosslinking.

Pea protein isolate (PPI) has limited use in the food industry due to its poor solubility and gelation. This study used electron beam irradiation (EBI, 5-30 kGy) to treat PPI, followed by dual crosslinking with transglutaminase (TG) and/or CaCl2 to prepare oil-in-water emulsion gels, aiming to optimize processing condi...

Transforming food systems with artificial intelligence and machine learning: innovations, challenges and future directions in food safety, quality, and nutrition

Structurally stable zein-xanthan-starch Pickering emulsions enable quercetin protection and fat replacement in processed meat.

Although Pickering emulsions show great potential as fat substitutes, achieving low formulation cost and high bioactive retention under complex processing stresses remains a major challenge. In this study, quercetin-loaded zein/xanthan/corn starch (QZXC) particles were developed to fabricate food-grade Pickering emulsi...

Emulsion-templated oleogel based on an OSA starch-gelatin-tannic acid ternary complex for algal oil delivery.

In this study, ternary complexes composed of octenyl succinate acetylated starch (OS), gelatin (GE), and tannic acid (TA) were used to fabricate oleogels via an emulsion-template method combined with freeze-drying for algal oil delivery. The results indicated that electrostatic interactions and hydrogen bonding drove t...

High internal phase Pickering emulsions as edible inks for 3D food printing: impact of Hofmeister series ions on their functionality.

This study systematically examined the effects of Hofmeister series anions (CO32-, SO42-, H2PO4-, Cl-, and Br-) on the stability, rheology, and printability of soybean protein microgel-stabilized high-internal-phase Pickering emulsions (HIPPEs). Through multimodal characterization, including light scattering, rheologic...

Interpenetrating network emulsion gels prepared from polysaccharides and pea proteins: effect of polysaccharide charge on rheology, freeze-thaw stability, and dysphagia characteristics.

Interpenetrating network emulsion gels were fabricated from pea protein isolate (PPI) and polysaccharides with different charges: anionic Artemisia sphaerocephala Krasch gum (ASKG) or neutral curdlan (CURD). Microstructure, molecular interactions, rheology, texture, water holding capacity (WHC), cooking properties, and...