Author

Xiaomeng Li

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Open access Sep 2026

Concentration-Dependent Modulation of Fibrillated Egg White Protein by γ-Cyclodextrin: Structural, Emulsifying, and Rheological Properties of Oil-in-Water Emulsions

Fibrillated egg white protein (FEWP) has promising emulsifying functionality, whereas excessive association may restrict the organization of freshly prepared emulsions. This study examined the concentration-dependent effects of γ-cyclodextrin (γ-CD; 0.5%, 1%, and 2%, w/v) on 3% (w/v) FEWP dispersions and the resulting...

Xiao-Meng Li, Mohamed Salama, T. El-Messery · Foods · 0 citations

#protein folding Oct 2026

Deep eutectic solvent plasticization of chitosan/distiller's grains prolamin films: Hydrogen bond-driven structural regulation and enhanced food preservation performance.

Developing sustainable, high-performance hydrocolloid packaging remains challenging because polysaccharide films are typically brittle and provide limited barrier protection. Here, we present a synergistic strategy combining distiller's grains prolamin (DGSP) and deep eutectic solvents (DES) to tailor the structure and...

Lin Deng, Haoyang Sun, Xiao-Meng Li et al. · Food Research International · 0 citations