D. Mcclements

Transforming food systems with artificial intelligence and machine learning: innovations, challenges and future directions in food safety, quality, and nutrition

Structurally stable zein-xanthan-starch Pickering emulsions enable quercetin protection and fat replacement in processed meat.

Although Pickering emulsions show great potential as fat substitutes, achieving low formulation cost and high bioactive retention under complex processing stresses remains a major challenge. In this study, quercetin-loaded zein/xanthan/corn starch (QZXC) particles were developed to fabricate food-grade Pickering emulsi...

Emulsion-templated oleogel based on an OSA starch-gelatin-tannic acid ternary complex for algal oil delivery.

In this study, ternary complexes composed of octenyl succinate acetylated starch (OS), gelatin (GE), and tannic acid (TA) were used to fabricate oleogels via an emulsion-template method combined with freeze-drying for algal oil delivery. The results indicated that electrostatic interactions and hydrogen bonding drove t...

High internal phase Pickering emulsions as edible inks for 3D food printing: impact of Hofmeister series ions on their functionality.

This study systematically examined the effects of Hofmeister series anions (CO32-, SO42-, H2PO4-, Cl-, and Br-) on the stability, rheology, and printability of soybean protein microgel-stabilized high-internal-phase Pickering emulsions (HIPPEs). Through multimodal characterization, including light scattering, rheologic...

Interpenetrating network emulsion gels prepared from polysaccharides and pea proteins: effect of polysaccharide charge on rheology, freeze-thaw stability, and dysphagia characteristics.

Interpenetrating network emulsion gels were fabricated from pea protein isolate (PPI) and polysaccharides with different charges: anionic Artemisia sphaerocephala Krasch gum (ASKG) or neutral curdlan (CURD). Microstructure, molecular interactions, rheology, texture, water holding capacity (WHC), cooking properties, and...