FOOD HYDROCOLLOIDS食品亲水胶体
FOOD HYDROCOLLOIDS(英文缩写 FOOD HYDROCOLLOID),ISSN 0268-005X,eISSN 1873-7137,中文译名:食品亲水胶体 是一本学术期刊。本页汇总该期刊的最新影响因子、分区信息以及最新收录于 PubMed 的文献,帮助您快速了解期刊全貌。
发文量统计区间：2025-11-01 至 2026-10-31，按本站收录文献的发表日期统计。
期刊介绍
历年影响因子趋势
| JCR 数据年份 | 影响因子 | JCR 分区 |
|---|---|---|
| 2021 | 11.504 | Q1 |
| 2022 | 10.700 | Q1 |
| 2023 | 11.000 | Q1 |
| 2024 | 12.400 | Q1 |
| 2025 | 13.800 | Q1 |
FOOD HYDROCOLLOIDS 最新收录文献
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1. Effect of barium sulfate, thickener type, and saline solution on the rheological properties of liquids used for instrumental swallowing assessment.
1. 硫酸钡、增稠剂类型和生理盐水对用于仪器吞咽评估的液体流变学特性的影响PMID:日期:2026-01-20Thickened liquids are often recommended for people with swallowing dysfunction (dysphagia). During instrumental swallowing assessment, barium sulfate and saline are added to these liquids for radiopacity and signal conductivity. Although assumed to mimic everyday nutritional beverages, the addition of such agents may change their rheology, challenging this assumption. This study aimed to determine the effect of barium sulfate, thickener type, and saline on the rheological properties of liquids used for instrumental swallowing assessment. Liquids were prepared with combinations of barium sulfate, thickeners, and saline. Shear viscosity, extensional viscosity, yield stress, and surface tension were measured. Optical light microscopy was used to analyze the internal structure of all liquids. A 2 factorial design was developed, and statistical analyses included multivariate linear regression, three-way ANOVA, and Pearson's correlation coefficients. Shear viscosity at 50 s increased when barium and starch thickener were present. Extensional viscosity increased when the combination of barium, starch, and saline was present. All added ingredients affected the breakup time. Yield stress and surface tension both decreased when the combination of barium and saline was present. Shear viscosity correlated negatively with extensional viscosity and surface tension, while extensional viscosity and breakup time were positively correlated with yield stress. In conclusion, barium sulfate and thickener type modified all rheological parameters. While barium is mandatory for videofluoroscopy, the flow properties of thickened liquids may be affected, thereby influencing the validity of findings obtained during videofluoroscopy. Future work will examine how changes in these rheological parameters influence swallowing function in adults.
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2. AI-assisted screening of soybean varieties: Linking protein composition to tofu quality.
PMID:日期:2025-10-14Precise control of soy-protein gelation is essential for consistent tofu manufacture, yet current cultivar-selection methods remain slow, empirical, and prone to batch-to-batch variability. This study introduces the first AI-assisted platform specifically designed to translate SDS-PAGE protein fingerprints from a diverse panel of 170 soybean lines into rapid, objective tofu quality predictions. Leveraging computer vision for the digitization of protein subunits, coupled with an optimized support vector machine (SVM) classifier, our workflow bridges a critical gap between biochemical analysis and functional food quality. The model classified seeds into three tofu-quality classes-firm, high-yield, and high-moisture-through hierarchical clustering of multiple quality metrics (firmness, yield, moisture content, protein content, and textural attributes). These labels reflected the predominant characteristics of each class, and the approach achieved 82 % accuracy, outperforming k-nearest neighbor, decision-tree, random-forest, and gradient-boosting algorithms. A feature-weight analysis revealed that 11S A and B subunits are strong determinants of tofu gelation and texture, whereas 7S α' subunits favored water retention and softer textures. Collectively, the workflow compresses months of benchtop tofu trials into minutes of image analysis, offering breeders an objective metric for genotype ranking and processors a chemistry-based specification tool. We consider this framework as a pilot-scale predictive model, establishing a foundation for future large-scale applications. Beyond tofu, the platform provides a transferable blueprint for data-guided design of plant-protein hydrocolloids, enabling rapid, clean-label texture engineering in the expanding plant-based sector.
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3. Impact of Whey Protein on the Physico-Mechanical Properties of Alginate Dialdehyde Scaffolds and Cell Adhesion for Cultivated Meat Applications.
3. 乳清蛋白对海藻酸钠二醛支架的物理力学性能及细胞黏附的影响及其在培养肉中的应用PMID:日期:2025-07-14This article highlights the advantages of incorporating whey protein conjugation into polysaccharide hydrogels to enhance cell adhesion for cultivated meat applications. Here we show, for the first time, that controlling Schiff-base bond formation between whey protein isolate (WPI) and alginate dialdehyde (AlgDA) created hydrogel materials with significant differences in physico-mechanical properties including equilibrium swell ratio, hydrolytic weight loss, axial stiffness, and strength. The newly formed bonds retain WPI within the hydrogel network and limit leaching of non-bound protein. In addition, AlgDA went through a secondary crosslinking step via the introduction of divalent cations. Immortalized bovine satellite cells (iBSCs) cultured on WPI-modified materials indicated higher metabolic activity and adhesion. The results show significant advantages of WPI to encourage cell adhesion and warrant further investigation for cultivated meat research and production.
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4. Pectin-Cellulose Nanofiber Composites: Biodegradable Materials for Modified Atmosphere Packaging.
4. 果胶-纤维素纳米纤维复合材料：用于气调包装的可生物降解材料PMID:日期:2024-12-10Pectin blended with cellulose nanofiber (CNF) sourced from wood pulp has excellent potential for modified atmosphere packaging (MAP), as demonstrated with refrigerated or sliced fruits enclosed in parchment coated with pectin-CNF composites. Addition of sodium borate (NaB) augments the antioxidant capacity of the composite, most likely through the generation of unsaturated pectic acid units. Packaging materials coated with pectin-CNF-NaB composites demonstrate better humidity regulation in refrigerated spaces over a 3-week period relative to uncoated controls (50% less variation), with improved preservation of strawberries as well as a reduction in the oxidative browning of sliced apples. Pectin-CNF films are both biorenewable and biodegradable as confirmed by their extensive decomposition in soil over several weeks, establishing their potential as a sustainable MAP material. Lastly, self-standing films are mechanically robust at 80% RH with tensile strength and toughness as high as 150 MPa and 8.5 MJ/m respectively. These values are on par with other bioplastic composites and support the practical utility of pectin-CNF composites in functional packaging applications.
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5. Colloidal Nanoparticles of a β-Cyclodextrin/L-Tryptophan Inclusion Complex for Use as Pickering Emulsion Stabilizers.
5. 一种β-环糊精/L-色氨酸包合物的胶体纳米颗粒用作皮克林乳液稳定剂PMID:日期:2024-08-30Inclusion complexes of β-cyclodextrin (β-CD) and tryptophan (Trp) were synthesized using an antisolvent approach, and fully characterized. Scanning electron microscope images proved the formation of the β-CD/Trp NPs and the powder X-ray diffraction pattern indicated the formation of a crystalline channel-like structure for the β-CD/Trp nanoparticles (NPs). The NPs of a β-CD/Trp inclusion complex were used as a natural stabilizer at the oil/water interface of a Pickering emulsion. Pickering emulsions with an oil to water ratio of 1:1 (v:v) were obtained under high-speed homogenization and different mass ratios of the β-CD to Trp (1:0, 1:0.1, 1:0.25, 1:0.5, 1:1), and at different pH levels (3, 5, 7, 9). At pH 9, when the β-CD:Trp mass ratio was 1:0.1, the β-CD/Trp NPs were hydrophilic, and the oil-in-water Pickering emulsions stabilized by those nanoparticles showed the highest storage stability: 180 days at room temperature. In contrast, when the emulsions were prepared at pH 5 with the weight ratios of either 1:0.1 or 1:1, β-CD:Trp, the nanoparticles were hydrophobic and could be used to stabilize water-in-oil Pickering emulsions.
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6. Encapsulation and stabilization of lactoferrin in polyelectrolyte ternary complexes.
6. 乳铁蛋白在聚电解质三元复合物中的封装与稳定化PMID:日期:2023-07-11Effective delivery of the bioactive protein, lactoferrin (LF), remains a challenge as it is sensitive to environmental changes and easily denatured during heating, restricting its application in functional food products. To overcome these challenges, we formulated novel polyelectrolyte ternary complexes of LF with gelatin (G) and negatively charged polysaccharides, to improve the thermal stability of LF with retained antibacterial activity. Linear, highly charged polysaccharides were able to form interpolymeric complexes with LF and G, while coacervates were formed with branched polysaccharides. A unique multiphase coacervate was observed in the gum Arabic GA-LF-G complex, where a special coacervate-in-coacervate structure was found. The ternary complexes made with GA, soy soluble polysaccharide (SSP), or high methoxyl pectin (HMP) preserved the protein structures and demonstrated enhanced thermal stability of LF. The GA-LF-G complex was especially stable with >90% retention of the native LF after treatment at 90 °C for 2 min in a water bath or at 145 °C for 30 s, while the LF control had only ~ 7% undenatured LF under both conditions. In comparison to untreated LF, LF in ternary complex retained significant antibacterial activity on both Gram-positive and Gram-negative bacteria, even after heat treatment. These ternary complexes of LF maintain the desired functionality of LF, thermal stability and antibacterial activity, in the final products. The ternary complex structure, particularly the multiphase coacervate, may serve as a template for the encapsulation and stabilization of other bioactives and peptides.
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7. Thermal Degradation of Thaumatin at Low pH and Its Prevention Using Alkyl Gallates.
7. Thaumatin在低pH下的热降解及其使用烷基没食子酸酯的预防PMID:日期:2023-02-01Thaumatin, a potent sweet tasting protein extracted from the Katemfe Plant, is emerging as a natural alternative to synthetic non-nutritive sweeteners and flavor enhancer. As a food additive, its stability within the food matrix during thermal processing is of great interest to the food industry. When heated under neutral or basic conditions, thaumatin was found to lose its sweetness due to protein aggregation caused by sulfhydryl catalyzed disulfide bond interchange. At lower pH, while thaumatin was also found to lose sweetness after heating, it does so at a slower rate and shows more resistance to sweetness loss. SDS-PAGE indicated that thaumatin fragmented into multiple smaller pieces under heating in acidic pH. Using BEMPO-3, a lipophilic spin trap, we were able to detect the presence of a free-radical within the hydrophobic region of the protein during heating. Protein carbonyl content, a byproduct of protein oxidation, also increased upon heating, providing additional evidence for protein cleavage by a radical pathway. Hexyl gallate successfully inhibited the radical generation as well as protein carbonyl formation of thaumatin during heating.
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8. The impact of replacing wheat flour with cellular legume powder on starch bioaccessibility, glycaemic response and bread roll quality: A double-blind randomised controlled trial in healthy participants.
8. 用细胞豆类粉代替小麦粉对淀粉生物可利用性、血糖反应和面包卷质量的影响：一项针对健康参与者的双盲随机对照试验PMID:日期:2021-05The global rise in obesity and type 2 diabetes has generated significant interest in regulating the glycaemic impact of staple foods. Wheat breads (white or wholemeal) are popular staples, but have a high-glycaemic index, due to the highly digestible wheat starch. Reducing the glycaemic potency of white bread is challenging because the bread-making conditions are mostly conducive to starch gelatinisation. Cellular legume powders are a new source of type 1 resistant starch, where the starch is encapsulated by dietary fibre in the form of intact plant cell walls. The starch in these cell powders is less susceptible to gelatinisation and digestion than starch in conventional legume flours. However, legume cell resilience to baking conditions and the effects of this ingredient on glycaemic responses and product quality are unknown. Here we show that the integrity of cell wall fibre in chickpea powder was preserved on baking and this led to a ~40% reduction in glycaemic responses (iAUC) to white bread rolls (~50 g available carbohydrate and 12 g wheat protein per serving) when 30% or 60% (w/w) of the wheat flour was replaced with intact cell powder. Significant reductions in glycaemic responses were achieved without adverse effects on bread texture, appearance or palatability. Starch digestibility analysis and microscopy confirmed the importance of cell integrity in attenuating glycaemic responses. Alternative processing methods that preserve cell integrity are a new, promising way to provide healthier low glycaemic staple foods; we anticipate that this will improve dietary options for diabetes care.
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9. Flavour distribution and release from gelatine-starch matrices.
9. 明胶-淀粉基质中的风味分布与释放PMID:日期:2021-03Microstructure design of protein-polysaccharide phase separated gels has been suggested as a strategy to nutritionally improve food products. Varying the phase volumes of a phase separated matrix may affect texture and overall flavour balance of the final product, which are both important for consumer acceptance. The aims of this study were to investigate how modifying the phase volumes of a gelatine-starch biphasic mixture affected aroma release, and how addition of sucrose affects phase separation, flavour distribution and aroma release. Biphasic gels of different microstructures with the same effective concentration of gelatine and starch in each phase were developed. Microstructure significantly affected aroma release but not when panellists (n = 5) chewed and swallowed the sample. Addition of sucrose (0-60%) to the biphasic mixture significantly reduced water activity, affected the microstructure and affected aroma distribution in each phase and subsequent release rates depending on the physicochemical properties of the aroma volatile. In general, affinity for the gelatine phase for the less hydrophobic, more volatile compounds was not significantly affected by sucrose concentration. Whereas an increased affinity for the starch phase for the more hydrophobic, less volatile compounds was observed with increased sucrose as the starch phase becomes more dispersed at sucrose concentrations between 40 and 60%. The results of this study may be of interest to researchers and industry to enable prediction of how reformulation, such as reduction of sucrose, to meet nutritional guidelines may affect the overall aroma balance of a phase separated food matrix.
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10. Surface adsorption and lubrication properties of plant and dairy proteins: A comparative study.
10. 植物蛋白与乳蛋白的表面吸附和润滑特性：一项比较研究PMID:日期:2021-02The aim of this work was to compare the surface adsorption and lubrication properties of plant and dairy proteins. Whey protein isolate (WPI) and pea protein isolate (PPI) were chosen as model animal and plant proteins, respectively, and various protein concentrations (0.1-100 mg/mL) were studied with/without heat treatment (90 °C/60 min). Quartz crystal microbalance with dissipation monitoring (QCM-D) experiments were performed on hydrophilic (gold) and hydrophobic polydimethylsiloxane (PDMS) sensors, with or without a mucin coating, latter was used to mimic the oral surface. Soft tribology using PDMS tribopairs in addition to wettability measurements, physicochemical characterization (size, charge, solubility) and gel electrophoresis were performed. Soluble fractions of PPI adsorbed to significantly larger extent on PDMS surfaces, forming more viscous films as compared to WPI regardless of heat treatment. Introducing a mucin coating on a PDMS surface led to a decrease in binding of the subsequent dietary protein layers, with PPI still adsorbing to a larger extent than WPI. Such large hydrated mass of PPI resulted in superior lubrication performance at lower protein concentration (≤10 mg/mL) as compared to WPI. However, at 100 mg/mL, WPI was a better lubricant than PPI, with the former showing the onset of elastohydrodynamic lubrication. Enhanced lubricity upon heat treatment was attributed to the increase in apparent viscosity. Fundamental insights from this study reveal that pea protein at higher concentrations demonstrates inferior lubricity than whey protein and could result in unpleasant mouthfeel, and thus may inform future replacement strategies when designing sustainable food products.