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Food Hydrocolloids: Structure, Properties and Application—Volume II
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Food Hydrocolloids: Structure, Properties and Application—Volume II

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

Deadline for manuscript submissions: 25 June 2024 | Viewed by 1416

Special Issue Editors

Prof. Dr. Ru Liu

E-Mail Website
Guest Editor
1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
2. National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
Interests: protein; microstructure; rheological properties; physicochemical and chemical characterization; food quality; food safety
Special Issues, Collections and Topics in MDPI journals
Dr. Hongshan Liang

E-Mail Website
Guest Editor
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
Interests: carbohydrate polymers; colloidal properties; structured design; multicomponent interaction
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This Special Issue follows on from the extraordinary success of Volume I (https://www.mdpi.com/journal/foods/special_issues/food_hydrocolloid).

Hydrocolloids are widely used in the food industry to perform several functions, such as gelling, thickening, stabilizing foams, emulsions and dispersions, inhibiting ice and sugar crystal formation, and the controlled release of flavors. Even though they are often present in small amounts, i.e., at concentrations of less than 1%, they can have a remarkable influence on the rheological and textural properties of food products. Additionally, their properties are closely related to the hydrocolloid structure and intermolecular interactions, and the role of hydrocolloids as dietary fiber is an area of increasing importance due to the associated nutritional benefits. The relationship between physicochemical properties and health outcomes has been highlighted in recent years, and the related field of study has become a research hotspot in academic circles. Therefore, this Special Issue focuses on structure, chemical, and physicochemical characterization, rheological properties, interfacial properties, film-forming properties, health, and the application of food hydrocolloids.

Prof. Dr. Ru Liu
Dr. Hongshan Liang
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

  • structure
  • rheological properties
  • self-assembly
  • interactions
  • chemical and physicochemical characterization
  • interfacial properties
  • film-forming properties
  • stabilization
  • health

Published Papers (1 paper)

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Research

15 pages, 6732 KiB  
Article
Effect of Ultrasound and Salt on Structural and Physical Properties of Sodium Alginate/Soy Protein Isolates Composite Fiber
by Xinyue Zeng, Bing Cui, Bin Zhou, Hongshan Liang, Di Wu, Jing Li and Bin Li
Foods 2023, 12(23), 4275; https://doi.org/10.3390/foods12234275 - 27 Nov 2023
Viewed by 1067
Abstract
Recently, there has been a growing interest in advancing plant-based or cultured meat substitutes as environmentally and ethically superior alternatives to traditional animal-derived meat. In pursuit of simulating the authentic meat structure, a composite fiber composed primarily of soy protein isolates (SPIs) was [...] Read more.
Recently, there has been a growing interest in advancing plant-based or cultured meat substitutes as environmentally and ethically superior alternatives to traditional animal-derived meat. In pursuit of simulating the authentic meat structure, a composite fiber composed primarily of soy protein isolates (SPIs) was fashioned, employing a fiber-based plant-based analog meat construct. To refine the spinning process and enhance fiber quality, we employed ultrasound treatment, a physical modification technique, to scrutinize its influence on SPI protein structure. This inquiry extended to the examination of the interplay between sodium alginate (SA) and SPI, as well as the impact of salt ions on the SA and ultrasound soy protein isolates (USPI) interaction. A comprehensive exploration encompassing ultrasound treatments and salt concentrations within the composite solution, along with their repercussions on composite fiber characterization, with a rise in negative zeta potential value, states the ultrasound treatment fosters protein aggregation. Moreover, the introduction of salt augments protein aggregation as salt content escalates, ultimately resulting in a reduced structural viscosity index and improved spinnability. The presence of Ca2+ ions during the coagulation process leads to interactions with SA. The involvement of ultrasound prompts the exposure of hydrophilic amino acid segments in the protein to water, leading to the development of a more porous structure. Solely under the influence of ultrasound, the fiber exhibits 5% higher water-holding capacity and superior mechanical properties while maintaining comparable thermal stability. Full article
(This article belongs to the Special Issue Food Hydrocolloids: Structure, Properties and Application—Volume II)
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