Comparative analysis of physicochemical properties and functional characteristics of dielectric barrier discharge plasma-treated chestnut short amylose and animal/plant proteins hybrid nanoparticles

No abstract is available for this paper.

• Publication year

  2025

• Venue

  Innovative Food Science & Emerging Technologies

• Publication date

  2025-11-01

• Fields of study

  Not labeled

• Identifiers
  DOI 10.1016/j.ifset.2025.104342
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

• Fabrication and characterization of algal oil-loaded Pickering emulsion gels stabilized by whey protein isolate/starch complex as an emergency food.

  2025cited by this paper
• Starch nanoparticles regulate the steric conformation of soy protein isolate to stabilize high internal phase Pickering emulsions for curcumin encapsulation.

  2025cited by this paper
• New insights into rice starch-gallic acid-whey protein isolate interactions: Effects of multiscale structural evolution and enzyme activity on starch digestibility.

  2024cited by this paper
• The interfacial behaviors of ball-milled gorgon euryale starch - quinoa protein complex and its stabilizing effect on Pickering emulsions

  2024cited by this paper
• Effect of ultrasound combined with exogenous protein treatment on the flushing characteristics of puffed corn flour

  2024cited by this paper
• Development of Zanthoxylum bungeanum essential oil Pickering emulsions using potato protein-chitosan nanoparticles and its application in mandarin preservation.

  2024cited by this paper
• Cold plasma-assisted pretreatment for fabrication and characterization of rice starch-stearic acid complexes

  2024cited by this paper
• Effect of dielectric barrier discharge (DBD) plasma treatment on physicochemical and 3D printing properties of wheat starch.

  2024cited by this paper
• General approaches to biopolymer-based Pickering emulsions.

  2024cited by this paper
• Influence of starch-protein interactions on the digestibility and chemical properties of a 3D-printed food matrix based on salmon by-product proteins.

  2024cited by this paper
• Dielectric barrier discharge cold plasma modifies the multiscale structure and functional properties of banana starch.

  2024cited by this paper
• Elucidating the Modulation of Oat Starch-Protein Complex Molecular Structure and Starch Digestion under Microwave Field Treatment

  2024cited by this paper
• Comparative studies of structural and thermal gelation behaviours of soy, lentil and whey protein: A pH-dependency evaluation

  2023cited by this paper
• Effects of starch-fatty acid complexes with different fatty acid chain lengths and degrees of saturation on the rheological and 3D printing properties of corn starch.

  2023cited by this paper
• Modulation of pea protein isolate nanoparticles by interaction with OSA-corn starch: Enhancing the stability of the constructed Pickering emulsions.

  2023cited by this paper
• Study on the mechanism of various exogenous proteins with different inhibitions on wheat starch digestion: From the distribution behaviors of protein in the starch matrix.

  2023cited by this paper
• Comparison Study of DBD Plasma Combined with E-Beam Pre- and Post-treatment on the Structural-Property Improvement of Chinese Yam Starch

  2023cited by this paper
• Effect of protein-starch interactions on starch retrogradation and implications for food product quality.

  2023cited by this paper
• Effects of pH during dry-heat preparation on the physicochemical and emulsifying properties of rice starch and whey protein isolate mixtures

  2023cited by this paper
• Structure, thermal stability, and in vitro digestibility of rice starch-protein hydrolysate complexes prepared using different hydrothermal treatments.

  2023cited by this paper
• Changes in structural and functional properties of whey protein cross-linked by polyphenol oxidase.

  2022cited by this paper
• Textural properties, microstructure and digestibility of mungbean starch–flaxseed protein composite gels

  2022cited by this paper
• Understanding how electron beam irradiation doses and frequencies modify the multiscale structure, physicochemical properties, and in vitro digestibility of potato starch.

  2022cited by this paper
• Research Progress in Energy Based on Polyphosphazene Materials in the Past Ten Years

  2022cited by this paper
• Pickering water in oil emulsions prepared from biocompatible gliadin/ethyl cellulose complex particles

  2022cited by this paper
• The effect of chitosan nanoparticles on the rheo-viscoelastic properties and lipid digestibility of oil/vinegar mixtures (vinaigrettes)

  2022cited by this paper
• Cold plasma technologies: Their effect on starch properties and industrial scale-up for starch modification

  2022cited by this paper
• Pickering Emulsions Simultaneously Stabilized by Starch Nanocrystals and Zein Nanoparticles: Fabrication, Characterization, and Application.

  2021cited by this paper
• Soluble starch/whey protein isolate complex-stabilized high internal phase emulsion: Interaction and stability

  2021cited by this paper
• Physicochemical properties and in vitro starch digestibility of wheat starch/rice protein hydrolysate complexes

  2021cited by this paper
• Multi-scale stabilization mechanism of pickering emulsion gels based on dihydromyricetin/high-amylose corn starch composite particles.

  2021cited by this paper
• The centenary of the Stern-Volmer equation of fluorescence quenching: From the single line plot to the SV quenching map

  2020cited by this paper
• Novel edible pickering high-internal-phase-emulsion gels efficiently stabilized by unique polysaccharide-protein hybrid nanoparticles from Okara

  2020cited by this paper
• Physicochemical and microstructural properties of composite edible film obtained by complex coacervation between chitosan and whey protein isolate

  2020cited by this paper
• Protein-stabilized Pickering emulsions: Formation, stability, properties, and applications in foods

  2020cited by this paper
• Changes in thermoviscoelastic and biochemical properties of Atroncau blancu and roxu Afuega'l Pitu cheese (PDO) during ripening.

  2020cited by this paper
• Effect of adding zein, soy protein isolate and whey protein isolate on the physicochemical and in vitro digestion of proso millet starch

  2020cited by this paper
• Evaluation studies on effects of quercetin with different concentrations on the physicochemical properties and in vitro digestibility of Tartary buckwheat starch.

  2020cited by this paper
• Interactions of Surface-Functionalized Starch Nanoparticles with Pepsin and Trypsin in Simulated Gastrointestinal Fluids.

  2020cited by this paper
• Emulsion-based delivery systems for curcumin: Encapsulation and interaction mechanism between debranched starch and curcumin.

  2020cited by this paper
• Improving ordered arrangement of the short-chain amylose-lipid complex by narrowing molecular weight distribution of short-chain amylose.

  2020cited by this paper
• Formation of soy protein isolate (SPI)-citrus pectin (CP) electrostatic complexes under a high-intensity ultrasonic field: Linking the enhanced emulsifying properties to physicochemical and structural properties.

  2019cited by this paper
• Starch Granules Size Distribution of Sweet Potato and Their Relationship with Quality of Dried and Fried Products

  2019cited by this paper
• Preparation of octenyl succinic anhydride-modified debranched starch vesicles for loading of hydrophilic functional ingredients

  2019cited by this paper
• The effects of dielectric barrier discharge plasma on physicochemical and digestion properties of starch.

  2019cited by this paper
• Reducing digestibility and viscoelasticity of oat starch after hydrolysis by pullulanase from Bacillus acidopullulyticus

  2018cited by this paper
• The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests.

  2018cited by this paper
• Functional and rheological properties of cold plasma treated rice starch.

  2017cited by this paper
• Functional colloids from proteins and polysaccharides for food applications

  2017cited by this paper
• Properties and Food Uses of Chestnut Flour and Starch

  2017cited by this paper
• Cold Plasma: an Alternative Technology for the Starch Modification

  2017cited by this paper
• Effects of plant extract aurantio-obtusin on pepsin structure: Spectroscopic characterization and docking simulation

  2017cited by this paper
• Spectrofluorimetric and molecular docking studies on the interaction of cyanidin-3-O-glucoside with whey protein, β-lactoglobulin.

  2017cited by this paper
• Biopolymer-based particles as stabilizing agents for emulsions and foams

  2017cited by this paper
• Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility

  2017cited by this paper
• Recent advances on food-grade particles stabilized Pickering emulsions: Fabrication, characterization and research trends

  2016cited by this paper
• Shear rheology of micro-fibrillar cellulose aqueous suspensions

  2016cited by this paper
• Physical stability, flow properties and droplets characteristics of Balangu(Lallemantia royleana) seed gum / whey protein stabilized submicron emulsions

  2016cited by this paper
• Interaction of cyanidin-3-O-glucoside with three proteins.

  2016cited by this paper
• Structural and physicochemical properties of lotus seed starch treated with ultra-high pressure.

  2015cited by this paper
• Exploring the interaction of naringenin with bovine beta-casein nanoparticles using spectroscopy

  2015cited by this paper
• Inactivation, aggregation, secondary and tertiary structural changes of germin-like protein in Satsuma mandarine with high polyphenol oxidase activity induced by ultrasonic processing.

  2015cited by this paper
• Binding interaction between rice glutelin and amylose: Hydrophobic interaction and conformational changes.

  2015cited by this paper
• Fluorescence quenching study of resveratrol binding to zein and gliadin: Towards a more rational approach to resveratrol encapsulation using water-insoluble proteins.

  2015cited by this paper
• Stimuli-responsive Pickering emulsions: recent advances and potential applications.

  2015cited by this paper
• Isolation of micro- and nano-crystalline cellulose particles and fabrication of crystalline particles-loaded whey protein cold-set gel.

  2015cited by this paper
• Pickering Emulsion Gels Prepared by Hydrogen-Bonded Zein/Tannic Acid Complex Colloidal Particles.

  2015cited by this paper
• Study on the interaction between bovine serum albumin and starch nanoparticles prepared by isoamylolysis and recrystallization.

  2015cited by this paper
• Facile synthesis of multilayered polysaccharidic vesicles.

  2014cited by this paper
• Nanoparticle size matters in the formation of plasma protein coronas on Fe3O4 nanoparticles.

  2014cited by this paper
• Effect of high-pressure and/or microbial transglutaminase on physicochemical, rheological and microstructural properties of flying fish surimi

  2013cited by this paper
• Characterization of Modified Tapioca Starch in Atmospheric Argon Plasma under Diverse Humidity by FTIR Spectroscopy

  2013cited by this paper
• Pea Starch Annealing: New Insights

  2013cited by this paper
• Starch isolation from chestnut and acorn flours through alkaline and enzymatic methods

  2012cited by this paper
• Structural changes imposed on whey proteins by UV irradiation in a continuous UV light reactor.

  2012cited by this paper
• Magnetic Pickering emulsions stabilized by Fe3O4 nanoparticles.

  2011cited by this paper
• Study on the interaction between 3 flavonoid compounds and alpha-amylase by fluorescence spectroscopy and enzymatic kinetics.

  2009cited by this paper
• Structural and emulsifying properties of soy protein isolate subjected to acid and alkaline pH-shifting processes.

  2009cited by this paper
• Critical Review of Techniques and Methodologies for Characterization of Emulsion Stability

  2007cited by this paper
• Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type

  2007cited by this paper
• Color measurement in L ¿ a ¿ b ¿ units from RGB digital images

  2006cited by this paper
• Modification of starch by glow discharge plasma

  2004cited by this paper
• Characterization of irradiated starches by using FT-Raman and FTIR spectroscopy.

  2002cited by this paper
• Polyols, High Pressure, and Refractive Indices Equalization for Improved Stability of W/O Emulsions for Food Applications

  2001cited by this paper
• Retinol and retinoic acid bind to a surface cleft in bovine beta-lactoglobulin: a method of binding site determination using fluorescence resonance energy transfer.

  1998cited by this paper

• No citing papers are available for this paper.