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Emulsion micro-gels exhibit significant potential as functional ingredients for modifying food texture, replacing saturated fats, or serving as templates for the controlled release of bioactive compounds. Structural design principles are being applied more frequently to develop innovative emulsion micro-gels. In this paper, whey protein concentrate (WPC), κ-carrageenan and sodium alginate (SA) were utilized for preparing emulsion micro-gels. To reveal the regulation mechanism of the structural and physicochemical properties of emulsion micro-gels on lipid digestion, the influence of SA additions on the structural, physicochemical properties and in vitro digestion behavior of κ-carrageenan/WPC-based emulsion micro-gel were explored. The FTIR results suggest that the emulsion micro-gels are formed through non-covalent interactions. With the increase of SA addition (from 0.7 g/100 mL to 1.0 g/100 mL), the decreased mean droplet size, the increased hardness, elasticity indexes, and water holding capacity, the reduced the related peak times all indicated that the emulsion micro-gels exhibit enhanced rheological, stability, and mechanical properties. It can be concluded from the microstructure, particle size distribution of the emulsion micro-gels during simulated digestion and free fatty acid release that both κ-carrageenan/WPC-based emulsion micro-gel and κ-carrageenan/WPC/SA-based emulsion micro-gel can inhibit lipid digestion due to the ability to maintain structural stability and hindering the penetration of bile salts and lipase through the hydrogel networks. And the ability is regulated by the binding properties the gel matrix and oil droplets, which determine the structure and physicochemical properties of emulsion micro-gels. The research suggested that the structure of emulsion micro-gels can be modified to produce various lipid digestion profiles. It may be significant for certain practical application in the design of low-fat food and controlled release of bioactive agents., Competing Interests: Declaration of competing interest All authors disclosed no relevant relationships., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Using the optimal extraction conditions determined by response surface optimisation, the yield of soluble dietary fibre (SDF) modified by superfine grinding combined with enzymatic modification (SE-SDF) was significantly increased from 4.45 % ± 0.21 % (natural pea dietary fibre) to 16.24 % ± 0.09 %. To further analyse the modification mechanism, the effects of three modification methods-superfine grinding (S), enzymatic modification (E), and superfine grinding combined with enzymatic modification (SE)-on the structural, physicochemical, and functional properties of pea SDF were studied. Nuclear magnetic resonance spectroscopy results showed that all four SDFs had α- and β-glycosidic bonds. Fourier transform infrared spectroscopy and X-ray diffraction spectroscopy results showed that the crystal structure of SE-SDF was most severely damaged. The Congo red experimental results showed that none of the four SDFs had a triple-helical structure. Scanning electron microscopy showed that SE-SDF had a looser structure and an obvious honeycomb structure than other SDFs. Thermogravimetric analysis, particle size, and zeta potential results showed that SE-SDF had the highest thermal stability, smallest particle size, and excellent solution stability compared with the other samples. The hydration properties showed that SE-SDF had the best water solubility capacity and water-holding capacity. All three modification methods (S, E, and SE) enhanced the sodium cholate adsorption capacity, cholesterol adsorption capacity, cation exchange capacity, and nitrite ion adsorption capacity of pea SDF. Among them, the SE modification had the greatest effect. This study showed that superfine grinding combined with enzymatic modification can effectively improve the SDF content and the physicochemical and functional properties of pea dietary fibre, which gives pea dietary fibre great application potential in functional foods., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

The effects of various physical state lipids (rapeseed oil (RO), shortening (ST), beeswax (BW)), on the physicochemical properties of starch (S) (hydroxypropyl distarch phosphate (HP), oxidized hydroxypropyl starch (OS))/gelatin (G) blown films were studied. S/G-lipid blends showed decreased storage modulus and complex viscosity. The formation of hydrogen bonds was inhibited by the ST and BW, but facilitated by the RO. Compared with BW and ST, RO was more effective to promote the melted and fractured of starch. Lipids addition promoted the compatibility of starch and gelatin. The presence of the lipids significantly improved the surface hydrophobicity, mechanical, water vapor barrier and water resistance properties of S/G films. S/G-RO films exhibited the strongest surface hydrophobicity and tensile strength, while HP/G-BW film showed the strongest water resistance and water vapor barrier properties. These results revealed that the appropriate lipids could be used to produce S/G-lipid films with desirable physicochemical properties., (Copyright © 2021. Published by Elsevier B.V.)

In this article, oil-in-water (O/W) emulsions stabilized by natural whey protein concentrate (WPC) and microparticulated whey protein (MWP) and their mixtures with xanthan gum (XG) were prepared to investigate the lipid oxidative stability of O/W emulsions with the same interfacial composition but different interfacial structures. High-performance size exclusion chromatography, Fourier transform infrared spectrometry, X-ray diffraction analysis and steady-state fluorescence spectroscopy were used to reveal the differences in the structures of natural whey protein and the microparticulated whey proteins (MWP, pH 3.5-8.5). Dispersions of the proteins (70% w/w) and XG (30% w/w) were mixed to prepare the mixtures (protein-XG). Emulsions of 60% peanut oil that were stabilized by the proteins and the protein-XG mixtures were subjected to oxidation. In addition, the peroxide values (PVs) were measured to evaluate the oxidative stability of each emulsion. The MWP(pH 4.5)-XG and MWP(pH 6.5)-XG-stabilized emulsions showed high oxidative stabilities that were not significantly different from each other. The results indicated that a single complex layer formed by the spherical protein microparticles and XG can better inhibit the lipid oxidation of O/W emulsions than a double layer. This study has significant implications for the development of novel structures containing lipid phases that are susceptible to oxidation., (Copyright © 2018. Published by Elsevier B.V.)