Author

Aihua Lou

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Oct 2026

A comparative study of emulsifiers for curcumin-loaded emulsion coatings: Enhancing delivery and stability to inhibit heterocyclic amines in air-fried chicken wings.

To overcome the poor solubility and instability of curcumin, an oil-in-water emulsions were prepared using four food-grade emulsifiers (MSP, SC, SSOS, SE). Their physicochemical properties, stability, and antioxidant capacity were characterized. And their inhibition efficacy in heterocyclic amines (HAs) was evaluated b...

Hui Xin, Diao-Diao Yang, Chao-Yi Xue et al. · Food Chemistry · 0 citations

Oct 2026

Mechanistic modulation of macromolecular interactions between modified cellulose and myofibrillar protein under low salt conditions: effects on gel properties.

The effects and mechanisms of methylcellulose (MC), carboxymethylcellulose (CMC), hydroxypropyl methylcellulose (HPMC), and microcrystalline cellulose (MCC) on myofibrillar protein (MP) gelation at 0.3 M NaCl were investigated. Results showed that all celluloses enhanced the hardness, springiness, and water-holding cap...

Zhi Huang, Can Deng, Xiang Cao et al. · Food Research International · 0 citations