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Food-Grade Colloids: Preparation, Characterization and Functional Properties
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Food-Grade Colloids: Preparation, Characterization and Functional Properties

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (31 January 2024) | Viewed by 2099

Special Issue Editors

Dr. Chengrong Wen

E-Mail Website
Guest Editor
School of Food Science and Technology, Dalian Polytechnic University, Dalian, China
Interests: development and utilization of marine active polysaccharides; food colloid chemistry and its application
Dr. Chunhua Wu

E-Mail Website
Guest Editor
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Interests: structure and function of polysaccharides; polysaccharides-based delivery system for bioactive food components; development and utilization of food hydrocolloids
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Food colloids such as proteins, carbohydrates, lipids and their derivatives are widely used in the food industry to perform several functions, such as gelling, thickening, stabilizing, emulsifying and dispersing, inhibiting ice and sugar crystal formation, and the controlled release of flavors. The colloidal structures and intermolecular interactions determine their properties and the role of colloids in food. Additionally, these colloidal structures are complex and closely related to the preparation methods and intermolecular interactions, which leads to the difficulty of characterizing their structures. Therefore, this Special Issue aims to collect original/innovative research papers and review papers that highlight the current outcomes regarding the processing methods, structures, chemical and physicochemical characterization, rheological properties, interfacial properties, gelling properties, and applications of all kinds of food colloids.

Dr. Chengrong Wen
Dr. Chunhua Wu
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food colloid
  • interaction
  • processing method
  • structure
  • interactions
  • stabilization
  • rheology
  • gelling properties

Published Papers (2 papers)

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Research

12 pages, 6570 KiB  
Article
Investigation on 3D Printing of Shrimp Surimi Adding Three Edible Oils
by Yanmo Pan, Qinxiu Sun, Yang Liu, Shuai Wei, Zongyuan Han, Ouyang Zheng, Hongwu Ji, Bin Zhang and Shucheng Liu
Foods 2024, 13(3), 429; https://0-doi-org.brum.beds.ac.uk/10.3390/foods13030429 - 29 Jan 2024
Cited by 2 | Viewed by 941
Abstract
Three-dimensional (3D) printing provides a new method for innovative processing of shrimp surimi. However, there still exists a problem of uneven discharge during the 3D printing of surimi. The effects of different amounts of lard oil (LO), soybean oil (SO), and olive oil [...] Read more.
Three-dimensional (3D) printing provides a new method for innovative processing of shrimp surimi. However, there still exists a problem of uneven discharge during the 3D printing of surimi. The effects of different amounts of lard oil (LO), soybean oil (SO), and olive oil (OO) (0%, 2%, 4%, and 6%, respectively) added to shrimp surimi on the 3D printability of surimi were evaluated. The findings showed that with the increase in the added oil, the rheological properties, texture properties, water-holding capacity (WHC), and water distribution of surimi with the same kind of oil were significantly improved; the printing accuracy first increased and then decreased; and the printing stability showed an increasing trend (p < 0.05). The surimi with 4% oil had the highest printing adaptability (accuracy and stability). Different kinds of oil have different degrees of impact on the physical properties of surimi, thereby improving 3D-printing adaptability. Among all kinds of oil, LO had the best printing adaptability. In addition, according to various indicators and principal component analysis, adding 4% LO to shrimp surimi gave the best 3D-printing adaptability. But from the aspects of 3D printing properties and nutrition, adding 4% SO was more in line with the nutritional needs of contemporary people. Full article
(This article belongs to the Special Issue Food-Grade Colloids: Preparation, Characterization and Functional Properties)
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15 pages, 3854 KiB  
Article
Effect and Mechanism of Soluble Starch on Bovine Serum Albumin Cold-Set Gel Induced by Microbial Transglutaminase: A Significantly Improved Carrier for Active Substances
by Haoting Shi, Changsheng Ding and Jianglan Yuan
Foods 2023, 12(23), 4313; https://0-doi-org.brum.beds.ac.uk/10.3390/foods12234313 - 29 Nov 2023
Viewed by 820
Abstract
Soluble starch (SS) could significantly accelerate the process of bovine serum albumin (BSA) cold-set gelation by glucono-δ-lactone (GDL) and microbial transglutaminase (MTGase) coupling inducers, and enhance the mechanical properties. Hardness, WHC, loss modulus (G″) and storage modulus (G′) of the gel increased significantly, [...] Read more.
Soluble starch (SS) could significantly accelerate the process of bovine serum albumin (BSA) cold-set gelation by glucono-δ-lactone (GDL) and microbial transglutaminase (MTGase) coupling inducers, and enhance the mechanical properties. Hardness, WHC, loss modulus (G″) and storage modulus (G′) of the gel increased significantly, along with the addition of SS, and gelation time was also shortened from 41 min (SS free) to 9 min (containing 4.0% SS); the microstructure also became more and more dense. The results from FTIR, fluorescence quenching and circular dichroism (CD) suggested that SS could bind to BSA to form their composites, and the hydrogen bond was probably the dominant force. Moreover, the ability of SS to bind the original free water in BSA gel was relatively strong, thereby indirectly increasing the concentration of BSA and improving the texture properties of the gel. The acceleration of gelling could also be attributed to the fact that SS reduced the negative charge of BSA aggregates and further promoted the rapid formation of the gel. The embedding efficiency (EE) of quercetin in BSA-SS cold-set gel increased from 68.3% (SS free) to 87.45% (containing 4.0% SS), and a controlled-released effect was detected by simulated gastrointestinal digestion tests. The work could put forward new insights into protein gelation accelerated by polysaccharide, and provide a candidate for the structural design of new products in the food and pharmaceutical fields. Full article
(This article belongs to the Special Issue Food-Grade Colloids: Preparation, Characterization and Functional Properties)
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