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Exploring cellulolytic secretome is a promising strategy to produce a cost-effective enzyme preparation for biorefinery of lignocellulosic waste. In this study, a fungal secretome from Talaromyces sp. BRG1 was produced with pretreated sugarcane bagasse (SCB) as the inductive substrate. Hydrolysis capacity of BRG1 secretome and commercial enzyme Cellic® Ctec2 were compared on SCB and then applied to paper pulp (PP). Normalised activity profile of cocktails based on filter paper unit activity (FPU) indicated that BRG1 secretome exhibited a higher endo-glucanase (CMCU, × 4.4) and endo-xylanase activities (EnXU, × 1.6) but lower avicelase (AVCU, /8.4) and cellobiase (CBU, /3.4) activities. Lignocellulolytic cocktails were examined on SCB as reference before applied on PP at 3% w/v solid loading in batch mode for 24 h. For both substrates and enzyme loading ratio (0.3 and 3.0 FPU/g cellulose), the glucose yield by BRG1 secretome was 2 times higher than Cellic® Ctec2. In-situ viscometry confirmed the quicker liquefaction efficiency of secretome over Ctec2. At 0.3 FPU/g cellulose, the suspension viscosity of PP collapsed completely after 12 h with BRG1 secretome whereas a limited reduction to 44% was observed with Ctec2. Ex-situ particle size distribution revealed a stronger reduction of coarse and fine particles with BRG1 secretome compared to Ctec2. • Production of a substrate-specific cellulolytic secretome from Talaromyces sp. BRG1. • Comparison of secretome efficiency by normalizing activities based on FPU. • Combining morphological, rheological, and biochemical methods to assess hydrolysis. • Observation of high hydrolysis and liquefaction rates at low enzyme loading. • Validation of BRG1 secretome with paper pulp and pretreated sugarcane bagasse. [ABSTRACT FROM AUTHOR]

In the restoration of ancient Chinese books, handmade starch paste serves as a paper adhesive, distinguished from traditional starch paste preparation methods. It involves special processes such as starch washing and aging, relying entirely on the artisanal expertise throughout the entire process. The study recreates the process of making handmade starch paste for the restoration of traditional ancient books and investigates the effects of aging time on the apparent viscosity, rheological properties, and adhesive performance of the paste. The results indicate that during aging, the pH of the starch paste decreases significantly, but it has a minimal impact on its apparent viscosity, rheological properties, and paper softness. However, it notably enhances the adhesive performance, with the optimal results observed after 3 days of aging. This is attributed to the decrease in residual protein content in the starch, as well as the significant improvement in swelling power and solubility of the starch. The results of infrared spectroscopy and XRD testing reveal that there are no significant changes in the molecular and crystalline structures of starch during the aging process. The acidic environment produced by starch fermentation promotes protein hydrolysis, emerging as the primary reason for the improved adhesive performance of the paste. [ABSTRACT FROM AUTHOR]

Simple Summary: Blood clots are formed when blood vessels are injured. They help stop bleeding and heal wounds, but can also cause serious problems if they block blood flow or break off and travel to other organs. This study investigates how blood clots differ in people with cancer compared to healthy or non-cancerous individuals. This study found that cancer patients have higher levels of histones in their blood, which make their clots stiffer and resistant to lysis. Further, clots formed in cancer patients have higher viscoelastic properties, and hence are harder to break down. These findings suggest that cancer patients have abnormal clotting properties that may increase their risk of developing thrombosis, and evaluating these properties can be helpful in detecting cancer. Background: Blood viscoelasticity and plasma protein levels can play an important role in the diagnosis and prognosis of cancer. However, the role of histones and DNA in modulating blood clot properties remains to be investigated. This study investigates the differences in blood viscoelasticity and plasma protein levels among cancer patients, individuals with other diseases, and healthy individuals. Methods: Blood samples were collected from 101 participants, including 45 cancer patients, 22 healthy individuals, and 34 individuals with other diseases. Rheological properties of clots formed in vitro by reconstituted elements of fibrinogen or plasma were analyzed with an Anton Paar Rheometer, USA. Plasma protein levels of D-dimer, TPA, EPCR, fibrinogen, and histone H3 were measured through ELISA. Blood clots were formed with or without DNA and histones (H3) by adding thrombin and calcium to plasma samples, and were evaluated for viscoelasticity, permeability, and degradation. Results: Cancer patients show higher blood viscoelasticity and plasma D-dimer levels compared to healthy individuals and individuals with other diseases. Our in vitro analysis showed that the addition of histone to the plasma results in a significant decrease in viscoelasticity and mean fiber thickness of the clot formed thereafter. In parallel studies, using plasma from patients, DNA and histones were detected in fibrin clots and were associated with less degradation by t-PA. Moreover, our results show that the presence of DNA and histones not only increases clots' permeability, but also makes them more prone to degradation. Conclusions: Plasma histones and DNA affect the structure of the clot formed and induce defective fibrinolysis. Moreover, the increased viscoelastic properties of plasma from cancer patients can be used as potential biomarkers in cancer prognosis. [ABSTRACT FROM AUTHOR]

Chemical upcycling of plastic waste from landfills to value-added products offers both economic and environmental benefits. Reported here is a simple method to convert high-density polyethylene (HDPE) into upcycled waxes in a very high yield (up to 93%). This selectivity is achieved by reducing the degradation temperature of HDPE via the addition of an inexpensive and reusable sodium chloride. These upcycled waxes had performance comparable to those of commercial rheology modifiers. In addition, kraft paper coated with these upcycled waxes exhibited excellent water- and oil resistance. A preliminary revenue analysis showed that this innovation allows plastic-to-wax to conversion with a three-fold revenue benefit over traditional ways of producing pyrolysis waxes from plastics. Also, sodium chloride reduces the pyrolysis temperature, thus reducing energy consumption and greenhouse gas emissions, supporting cleaner production, a circular economy, and generating less environmental pollution. The underlying concept reported herein can be extended to major plastics by reducing the degradation temperatures of plastics, thereby obtaining even better control over the pyrolysis products. Thus, these findings have the potential to enhance the circular economy of plastics and protect our environment from plastic waste. SYNOPSIS. Chemical upcycling of post-consumer polyethylene via a sodium chloride-catalyzed process. [Display omitted] • Demonstrated table salt-assisted pyrolysis of high-density polyethylene. • Converted polyethylene into upcycled waxes at mild temperatures and in high-yield. • Used upcycled waxes as rheology modifiers and water-proof coating material. • Performed preliminary revenue analysis. [ABSTRACT FROM AUTHOR]

The oil-separation properties of lubricating greases are responsible for transporting base oil to the bearing contacts. Therefore, a good understanding of these properties is necessary to predict grease life based on physical grease properties. Currently, oil separation for small, aged grease samples collected from bearings, is studied using so-called maintenance tools. These tools give qualitative insight into the grease properties, e.g., increases or decreases in oil separation after ageing of the grease. In this work, a quantitative, lab-scale method to study oil separation is presented. Using this method, the amount of base oil transferred from a grease sample to a piece of blotting paper is measured based on the difference in light transmission through the oil stain and the dry paper. Translation of transmitted light intensity to oil concentration is accomplished using a modified Lambert-Beer’s law. This enables the determination of the instantaneous bleed rate and oil content. In combination with a physical model, this method can help to improve the understanding of the driving forces behind oil separation, e.g., the affinity pressure and permeability. [ABSTRACT FROM AUTHOR]

Digital printing is affected by several parameters therefore, Process changes aimed at improving printer engine performance must take into consideration not only the process variables, but also the melt rheological variables. The thermo-mechanical properties of Konica Minolta BizHub C350 toners (in four colors) have been investigated with TGA, DSC and rheometer, as well as the physical and optical properties that have been evaluated using optical microscope, laser scattering particle size analyzer and spectrophotometer. The thermo-rheological evolution of the electrophotographic printing toners in the fusing stage of the image development has been investigated thoroughly. It was found that by increasing the temperature, the toner particles undergo initial surface fusing at around 70 °C which is followed by reduction in viscosity. However, the melting of the particles takes place at 155-172 °C which is resulted in completely merged particles. The melting temperature of the fur colors are occurred at a specific order that matches the standard printing sequence of four-color printing. [ABSTRACT FROM AUTHOR]

To conduct a more in-depth study of the flow mechanism of power-law fluids within sewage pumps, this paper focuses on self-priming sewage pumps, with typical power-law fluid (Carboxymethyl Cellulose, CMC) as the conveying medium. The constitutive equations for sewage and typical power-law fluid (CMC solution) were established using the power-law model. Through numerical calculation methods, the non-steady flow field inside the pump of different concentration power-law fluids was analyzed from various aspects such as velocity, pressure, vorticity, and wall shear stress. The pressure pulsations at key locations in the pump flow field were monitored and analyzed. At the rated flow rate, when the concentration of CMC solution increased from 0.5% to 2.0%, the channel pressure and tongue pressure decreased by 16.5% and 3.5%, respectively. This indicates that the pressure on the impeller blades, within the flow passages, and at the tongue of the volute all decrease with the increase in concentration of CMC solution. This may alter the fluid flow pattern, leading to more vortex motion and shear deformation, while also reducing the pump's pressure boosting capability, thereby affecting the pump's performance stability. It can be inferred from quantitative comparisons that changes in rheological properties had a significant impact on the flow characteristics of sewage pumps. This paper reveals that some flow characteristics of power-law fluids in sewage pumps, providing a theoretical and reference basis for the performance optimization and flow mechanism research of sewage pumps. [ABSTRACT FROM AUTHOR]

In this paper, with the application of a MARS 60 high-pressure rheometer, experimental tests are conducted on Shengli crude oil to test its gel point, viscosity and thixotropy under different static pressures. Consequently, the effect of static pressure on the rheological parameters of waxy crude oil is revealed. It is proven that with the increase in the static pressure, the gel point of Shengli crude oil increases linearly, and the viscosity also gradually increases. The power law equation is employed to describe the relationship between the apparent viscosity and shear rate of Shengli crude oil under different static pressures. With the increase in the static pressure, the consistency coefficient (K) increases linearly, and the rheological index (n) decreases linearly. The relationship between the viscosity of Shengli crude oil and the static pressure and shear rate can be obtained. The Cross thixotropic model is used to describe the thixotropic curve of Shengli crude oil under different static pressures. With the increase in the static pressure, the thixotropic coefficient of consistency (ΔK) and the structure fracture constant (b) increase linearly. This is because a high pressure results in high structure strength and strong non-Newton rheological behavior in gelled crude oil and also causes remarkable structure fracture in crude oil. The results in this paper can provide an important theoretical basis for crude oil production and transportation. [ABSTRACT FROM AUTHOR]

The current paradigm of polymer flow assumes that (i) the effect of the molecular weight of the macromolecules, M, and of the temperature, T, on the expression of the viscosity of polymer melts separate; (ii) the molecular weight for entanglement, Mc, is independent of T; and (iii) the determination of Mc by the break in the log viscosity curve against log M unequivocally differentiates un-entangled melts from entangled melts. We use reliable rheological data on monodispersed polystyrene samples from very low molecular weight (M/Mc = 0.015) to relatively high molecular weight (M/Mc = 34) to test the separation of M and T in the expression of the viscosity; we reveal that an overall illusion of the validity of the separation of T and M is mathematically comprehensible, especially at high temperature and for M > 2Mc, but that, strictly speaking, the separation of M and T is not valid, except for certain periodic values of M equal to Mc, 2Mc, 4Mc, 8Mc, 16Mc, etc. (period doubling) organized around a "pole reference" value MR = 4Mc. We also reveal, for M < Mc, the existence of a lower molecular weight limit, M'c = Mc/8 for the onset of the macromolecular behavior (macro-coil). The discrete and periodic values of M that validate the separation of the effect of M and T on the viscosity generate the fragmentation of the molecular range into three rheological ranges. Likewise, we show that the effect of temperature is also fragmented into three rheological ranges for T > Tg: Tg < T< (Tg + 23°), (Tg + 23°) < T < TLL and T > TLL' where TLL is the liquid-liquid temperature. Our conclusion is that the classical formulation of the viscosity of polymer melts is so overly simplified that it is missing important experimental facts, such as period doubling for the separation of T and M, TLL, M'c, and Mc, resulting in its inability to understand the true nature of entanglements. We present in the discussion of the paper the alternative approach to the viscoelastic behavior, "the duality and cross-duality" of the Dual-conformers, showing how this model formalism was used to test mathematically and invalidate the separation of T and M in the classical formulation of viscosity. [ABSTRACT FROM AUTHOR]

This paper explores the new potential strategy of using fine recycled aggregates (fRA) derived from waste 3D printed concrete (3DPC) as a substitute for cement in additive manufacturing. This study hypothesizes that fRA can optimize mixture design, reduce cement content, and contribute to sustainable construction practices. Experimental programs were conducted to evaluate the fresh and hardened properties, printability window, and buildability of 3DPC mixes containing fRA. Mixes with replacement rates of cement with fRA by 10 vol%, 20 vol%, 30 vol%, 40 vol%, and 50 vol% were produced. A comprehensive experimental protocol consisting of rheological studies (static and dynamic yield stress), dynamic elastic modulus determination (first 24 h of hydration), flexural and compressive strengths (2 d and 28 d), and an open porosity test was performed. The obtained results were verified by printing tests. In addition, an economic and environmental life cycle assessment (LCA) of the mixes was performed. The results indicate that up to 50 vol% cement replacement with fRA is feasible, albeit with some technical drawbacks. While fRA incorporation enhances sustainability by reducing CO2 emissions and material costs, it adversely affects the printability window, green strength, setting time, and mechanical properties, particularly in the initial curing stages. Therefore, with higher replacement rates (above 20 vol%), potential optimization efforts are needed to mitigate drawbacks such as reduced green strength and buildability. Notably, replacement rates of up to 20 vol% can be successfully used without compromising the overall material properties or altering the mixture design. The LCA analysis shows that reducing the cement content and increasing the fRA addition results in a significant reduction in mix cost (up to 24%) and a substantial decrease in equivalent CO2 emissions (up to 48%). In conclusion, this study underscores the potential of fRA as a sustainable alternative to cement in 3D printed concrete. [ABSTRACT FROM AUTHOR]

Hot melt extrusion (HME) has been widely used as a continuous and highly flexible pharmaceutical manufacturing process for the production of a variety of dosage forms. In particular, HME enables preparation of amorphous solid dispersions (ASDs) which can improve bioavailability of poorly water-soluble drugs. The rheological properties of drug-polymer mixtures can significantly influence the processability of drug formulations via HME and eventually the end-use product properties such as physical stability and drug release. The objective of this review is to provide an overview of various rheological techniques and properties that can be used to evaluate the flow behavior and processability of the drug-polymer mixtures as well as formulation characteristics such as drug-polymer interactions, miscibility/solubility, and plasticization to improve the HME processability. An overview of the thermodynamics and kinetics of ASD processing by HME is also provided, as well as aspects of scale-up and process modeling, highlighting rheological properties on formulation design and process development. Overall, this review provides valuable insights into critical rheological properties which can be used as a predictive tool to optimize the HME processing conditions., 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.)

High-pressure homogenization modified quinoa protein (HQP) was added to porcine myofibrillar proteins (MP) to study its the influence on protein conformation, water distribution and dynamical rheological characteristics of low-salt porcine MP (0.3 M NaCl). Based on these results, the WHC, gel strength, and G' value of the low-salt MP gel were significantly improved with an increase in the added amount of HQP. A moderate amount of HQP (6%) increased the surface hydrophobicity and active sulfhydryl content of MP (P < 0.05). Moreover, the addition of HQP decreased particle size and endogenous fluorescence intensity. FT-IR results indicated that the conformation of α-helix gradually converted to β-sheet by HQP addition. The incorporation of HQP also shortened the T 2 relaxation time and enhanced the proportion of immobile water, contributing to the formation of a compact and homogeneous gel structure. In conclusion, the moderate addition of HQP can effectively enhance the structural stability and functionality of low-salt MP., Competing Interests: Declaration of competing interest The authors (Shengming Zhao, Liu Yang, Xiang Chen, Yanyan Zhao, Hanjun Ma, Hui Wang, Anxiang Su) declare that there are no financial interests or personal relationships that will influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

The system of polysaccharides from Schizymenia dubyi (Nemastomatales) was investigated. It contains a mixture of hybrid dl galactans (SH-S) and carrageenan-like polysaccharides, which were separated by means of precipitation with KCl at high concentrations. The structural features of the carrageenan-like fraction (SH-I) were investigated by methylation analysis, desulfation, uronic acid reduction, and NMR spectroscopy. It was concluded that the structure has the typical alternance α-(1 → 3), β-(1 → 4) of d-galactose units, with most of the 3-linked units sulfated in O-2 (and some in O-4), and most of the 4-linked units sulfated in O-3, and substituted in O-2 by single stubs of β-d-glucuronic acid (partly sulfated in each of the three available positions). This substituent has been only seldom found in red seaweed galactans. Rheological studies of 5 % and 10 % w/v SH, SH-S and SH-I aqueous systems, either without ions, or in KCl or CaCl 2 solution gave thickening behaviors. Their random coil conformations justify the pseudoplastic behavior observed in the viscosity versus shear rate curves. As SH-S and SH-I are both contained in SH, an interpenetrating network could form in SH between the glucurono-carrageenan and the agaran, as inferred from the mechanical spectra recorded in water, especially with potassium ion., Competing Interests: Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Carlos Stortz reports financial support and administrative support were provided by University of Buenos Aires. Carlos A. Stortz reports a relationship with University of Buenos Aires that includes: employment, funding grants, and non-financial support. No conflict of interest If there are other authors, they 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 Ltd. All rights reserved.)

This comprehensive research explores the starch isolated from four browntop millet cultivars to determine physicochemical, thermal, morphological, powder flow, pasting, and rheological properties. Significant variations (p ≤ 0.05) were observed among the cultivars. Aerated bulk density (ABD) and Tapped bulk density (TBD) values ranged from 0.476 g/mL (BTM4) to 0.591 g/mL (BTM1), and 0.591 g/mL (BTM1) to 0.476 g/mL (BTM4). Amylose content varied from 22.55% (BTM4) to 25.86% (BTM3), influencing gelling strength and film-forming properties. Water absorption capacity ranged from 1.78 g/g to 1.92 g/g, while oil absorption capacity varied from 2.20 g/g to 2.47 g/g. DSC analysis showed gelatinization temperatures (Tp, and Tc) ranging from 85.44-91.61 °C, and 147.08-154.21 °C, respectively. X-ray diffraction (XRD) patterns revealed A-type crystalline patterns, with relative crystallinity ranging from 22.66% (BTM3) to 27.81% (BTM2). Pasting properties exhibited variations among cultivars, with peak viscosity ranging from 2480 c P to 3119 cP, and pasting temperature from 77.50 °C to 82.35 °C. Rheological analysis indicated shear-thinning behavior. The findings offer insights into the diverse properties of browntop millet starch, contributing to its potential applications in various industries and potentially guiding future studies on browntop millet starch modifications and novel utilization., 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.)

Twin-screw extrusion pretreatment has great potential for the development of three-dimensional (3D) printed food as dysphagia diets. This study aimed to investigate the effect of twin-screw extrusion pretreatment on starch structure, rheological properties and 3D printing accuracy of whole potato flour and its application in dysphagia diets. The results indicated that twin-screw extrusion pretreatment was found to change chain length distributions, short-range ordered structure and relative crystallinity of whole potato flour (WPF), thereby improving its 3D printing performance. With the increasing proportion of long linear chains (DP > 12), the intensity of hydrogen bonds, linear viscoelastic region, storage modulus (G'), loss modulus (G″), viscosity and n of whole potato flour paste were increased, enhancing high printing accuracy and shape retention of 3D printed samples with a denser microstructure and smaller pore diameter distribution. The whole potato flour paste extruded with a peristaltic pump speed at 5.25 mL/min (WPF-4) displayed the highest printing accuracy with excellent rheological properties, good water distribution state and dense network structure, which classified as class 5 level dysphagia diets. This research provides an effective guidance for the modification of whole potato flour using twin-screw extrusion pretreatment as 3D printed food inks for dysphagia patients., 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. Published by Elsevier B.V.)

In this study, we irradiated amorphous (A) and semi-crystalline (SC) poly(lactic acid) (PLA) with different UV-C doses up to 2214 kJ/m 2 . We achieved an average crystallinity of 43 % by heat treatment, which was unaffected by UV-C irradiation. Modulated differential scanning calorimetry showed that crystal polymorphs and the ratio of rigid amorphous and mobile amorphous phases were also unaffected. Using gel permeation chromatography analysis, we showed that the degradation mechanism was noncatalytic random scission, and the initial molar mass was reduced by >90 % at a dose of 2214 kJ/m 2 for both A- and SC-PLA samples. Our Raman spectroscopy results indicated that the probability of the formation of oxygen-containing groups increases with increasing UV-C doses. Since we found that the mechanical properties of PLA films can be tailored with UV-C light, we proposed a method to predict the overall tensile curve as a function of the UV-C dose. We also proposed a modified Cross-WLF model to describe the effect of UV-C irradiation on viscosity up to 55 % molar mass reduction. The models allow us to estimate the limits of recyclability and reusability of sterilised PLA products., 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 The Authors. Published by Elsevier B.V. All rights reserved.)

This study evaluated the physical and rheological properties of whole rice flour treated for different sonication times (0-15 min). Ultrasonication reduces the particle size of rice flour and improves its solubility. Viscosity tests using RVA and steady shear showed a notable decrease in the viscosity of the rehydrated pregelatinized rice flour. Although no unusual patterns were observed in the XRD analysis, the FT-IR and microstructure morphology findings suggest that ultrasonication led to structural changes in the rice flour. Overall, the study indicates that ultrasonication is a practical and clean method for producing plant-based drinks from rice flour, which could expand its limited applications in the beverage industry., 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 The Authors. Published by Elsevier B.V. All rights reserved.)

The synergistic interaction gels (SIGs) can be created by blending konjac glucomannan (KGM) and κ-carrageenan, and have been applied to modify and improve the rheological and texture properties of food system. However, the assembly behaviors between them are still unclear. This work revealed that the presence of KGM promoted phase transition of nearby κ-carrageenan molecules probably by contributing to entropy increment. Subsequently, the rest of κ-carrageenan transformed into helical structure, assembled into a series of laterally arranged trigonal units and formed a three-dimensional network. In KGM/κ-carrageenan SIGs, the size of high density domains (Ξ) in aggregates and the distance of these high density domains (ξ) were narrowed firstly and then enlarged as increasing of KGM content. These nano-scale structure features were responsible for the relative higher gel strength for KGM/κ-carrageenan SIGs with proportion ratios of 1:9 (K1C9) and 3:7 (K3C7). This study serves to facilitate the design and production of SIGs with the requisite performance characteristics., 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 design and development of wound-dressing hydrogels with desirable therapeutic effects and proper mechanical and self-healing properties are crucial in the healthcare sector. This research aims to prepare a new self-healing hydrogel based on Tragacanth, polyvinyl alcohol, and borax to be used as a wound dressing, the hydrogel was first prepared through a simple and one-pot reaction. The efficiency of the resulting product was then assessed based on the rheological and self-healing tests as well as cellular tests on a mouse fibroblast cell line (L929) including toxicity and scratch tests as well as the investigation of the expression of TGFβ1, TGFβ2, and VEGF-A gens (using Real-time PCR). The synthesized hydrogel exhibited proper mechanical strength, high self-healing features, and no toxicity (cell viability >100 %). Rheological studies indicate that hydrogels with a higher borax content (PVA: B ratio of 5:1) exhibit a higher storage modulus across all frequencies. The presence of hydrogel improved the migration of the L929 cells and scratch healing. The hydrogel also caused a significant improvement in the expression of the growth factors of the genes (P < 0.001). Therefore, it can be concluded that the prepared wound dressing can actively contribute to wound healing, opening promising potentials in medical applications., 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 oil fraction will affect the aggregation behavior and structural strength of emulsion gels. In this study, the effect of the camellia oil (CO) fraction on the properties of emulsion gels stabilized by regenerated silk fibroin (RSF) was studied. The results showed that CO was essential for gel formation, with oil droplets incorporated into the RSF matrix as anchors to achieve rapid gelation of RSF. The gel hardness significantly increased from 20.03 to 53.35 g as the fraction of CO increased from 5 % to 25 %. The oxidation stability of the emulsion gels was also improved, and the peroxide value (POV) decreased from 2419.3 to 839.9 μmol/kg. As the oil fraction rose from 5 % to 25 %, the percentage of released free fatty acids decreased from 73.24 % to 59.49 % due to forming a more compact gel structure. In addition, the rheological results revealed that all emulsion gels had a shear-thinning behavior and good temperature stability in the range of 5 to 90 °C. This study provided a theoretical basis for preparing RSF-based emulsion gels, helps in the recycling of silk protein resources, and promotes the development of emulsion gel applications in the food industry., 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.)

This study investigated the effect of different hydrocolloids on the improvement of the printability and post-processing stability of minced chicken meat, each hydrocolloid was prepared with 1 % formulation and compared with the control. The effects of these hydrocolloids on the rheological properties of chicken mince and complex model printing capability were explored separately, while the cooking loss and microstructure changes of the samples before and after heating were analyzed. The results showed that the chicken mince gel containing carrageenan was more suitable for printing, increased the yield stress and apparent viscosity of the samples, and the printing process was easier to mold. In addition, carrageenan increased the hardness of the samples, and the microstructures were compact and changed little during the heating process, and the water was locked in the gel matrix, reducing shape changes during the heating process. The use of hydrocolloids improves the stability of post-processing of chicken 3D printing., 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 SHP on the texture, rheological properties, starch crystallinity and microstructure of frozen dough were investigated. The efficacy of SHP in enhancing dough quality is concentration-dependent, with frozen dough containing 1.5% SHP exhibiting hardness comparable to fresh dough without SHP (221.31 vs. 221.42 g). Even at 0.5% SHP, there is a noticeable improvement in frozen dough quality. The rheological results showed that the viscoelasticity of dough increased with higher SHP concentration. What's more, XRD and SEM results indicated that the SHP's hydrophilicity reduces the degree of starch hydrolysis, slows down the damage of starch particles during freezing, and consequently lowers the crystallinity of starch. Additionally, CLSM observations revealed that SHP enhances the gluten network structure, diminishing the appearance of holes. Therefore, the physical, chemical properties, and microstructure of frozen dough with SHP demonstrate significant enhancement, suggesting SHP's promising antifreeze properties and potential as a food antifreeze agent., 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 © 2023. Published by Elsevier Ltd.)

Bacteria can synthesize a broad spectrum of multifunctional polysaccharides including extracellular polysaccharides (EPS). Bacterial EPS can be utilized in the food, pharmaceutical, and biomedical areas owing to their physical and rheological properties in addition to generally presenting low toxicity. From an ecological viewpoint, EPS are biodegradable and environment compatible, offering several advantages over synthetic compounds. This study investigated the EPS produced by Klebsiella oxytoca (KO-EPS) by chemically characterizing and evaluating its properties. The monosaccharide components of the KO-EPS were determined by HPLC coupled with a refractive index detector and GC-MS. The KO-EPS was then analyzed by methylation analysis, FT-IR and NMR spectroscopy to give a potential primary structure. KO-EPS demonstrated the ability to stabilize hydrophilic emulsions with various hydrophobic compounds, including hydrocarbons and vegetable and mineral oils. In terms of iron chelation capacity, the KO-EPS could sequester 41.9 % and 34.1 % of the most common iron states, Fe 2+ and Fe 3+ , respectively. Moreover, KO-EPS exhibited an improvement in the viscosity of aqueous dispersion, being proportional to the increase in its concentration and presenting a non-Newtonian pseudoplastic flow behavior. KO-EPS also did not present a cytotoxic effect indicating that the KO-EPS could have potential applications as a natural thickener, bioemulsifier, and bioremediation agent., 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.)

In this study, the study on physicochemical, rheological properties and water-holding capacity of gelatin of chicken lungs was investigated to replace bovine and porcine gelatin. The extraction rates of chicken, bovine and porcine lung gelatin by ultrasound assisted alkaline protease were 52.12 %, 69.06 % and 70 %, respectively. Three lung gelatins had similar molecular weight distribution in SDS-PAGE with low content of high molecular weight subunits. The amino acid content of bovine lung gelatin (18.03 %) was higher than in chicken (16.62 %) and porcine lung (15.30 %). The highest intensity of 2θ = 7.5° diffraction peak in bovine lung gelatin was observed, which indicated that the triple helix content of bovine lung gelatin was higher than that of chicken and porcine lung gelatin. The lowest apparent viscosity of chicken lung gelatin was 0.253 mPa·s, but the highest water holding capacity of chicken lung gelatin was 331.72 %. Therefore, chicken lung gelatin can be used as a substitute for bovine and porcine gelatin in some functional properties., 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 The Authors. Published by Elsevier B.V. All rights reserved.)

Althaea officinalis L. root mucilage holds promise for food industries due to its functional properties. Despite various extraction techniques, ohmic systems remain underexplored for mucilage extraction. This study aimed to compare the efficacy of mucilage extraction using ohmic systems with maceration and investigate their physicochemical properties. The mucilage extraction was carried out utilizing maceration (M), ohmic-assisted extraction (OAE), and ohmic-assisted vacuum extraction (OAVE). Various parameters were evaluated, such as densities and specific energy consumption. The mucilage obtained by OAE had the highest yield (8.9 %). The highest solubility corresponded to the mucilage obtained by the OAE system (85.18 % at 65 °C). OAVE mucilage had 76.16 % swelling and 82.5 g water/g dry sample binding capacity, while OAE mucilage had 19.6 g water/g dry sample binding capacity. The OAVE mucilage oil absorption (12.3 g oil/g dry sample) was almost twice that of the OAE system. Rheological analysis characterized them as a pseudoplastic behavior. DSC thermogram of mucilage samples exhibited a singular endothermic peak (92.05 to 108.3 °C). FTIR analysis highlighted that the primary constituents of mucilage samples predominantly consisted of polysaccharides. This study concluded that ohmic-assisted extraction was the most efficient method for obtaining mucilage. Further research could explore the potential applications of this mucilage., 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. Published by Elsevier B.V.)

In this study, a carboxymethylated Anemarrhena asphodeloides polysaccharide (CM-AARP) with an molecular weight (M w ) of 7.8 × 10 4  Da was obtained. CM-AARP was composed of four monosaccharides including d-mannose, d-glucose, d-galactose, and l-arabinose. Nuclear magnetic resonance (NMR) spectra revealed that the skeleton of CM-AARP was identical to that of AARP. Compared with AARP, CM-AARP had a superior inhibition effect on the gelatinization of wheat starch (WS) under the same condition. The addition of CM-AARP and AARP at 12 % enhanced the gelatinization temperature (60.47 ± 1.30 °C) of WS to 73.88 ± 0.49 °C and 69.75 ± 0.52 °C, respectively. CM-AARP could maintain the crystal structure of WS during gelatinization, the relative crystallinity with the 12 % CM-AARP addition was determined as 29.18 % ± 1.49 %, exceeding that of pure WS at 21.96 % ± 0.66 %. Moreover, CM-AARP influenced the rheological behavior of the gelatinized WS by reducing the viscosity and improving the fluidity. The results suggested that CM-AARP played an essential role in starch gelatinization and was a potential stabilizer in the starch-based food industry., 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. Published by Elsevier B.V.)

Native lotus (Nelumbo nucifera G.) seed starch (LSS) was single- and dual-modified by heat-moisture treatment (HMT), ultrasonication (US), HMT followed by the US (HMT-US), and the US followed by HMT (US-HMT). The modified lotus seed starch (LSS) was evaluated for its physicochemical, pasting, thermal, and rheological properties and in vitro digestibility. All treatments decreased the swelling power (10.52-14.0 g/g), solubility (12.20-15.95 %), and amylose content (23.71-25.67 %) except for ultrasonication (17.67 g/g, 17.90 %, 29.09 %, respectively) when compared with native LSS (15.05 g/g, 16.12 %, 27.12 %, respectively). According to the rheological study, G' (1665-4004 Pa) was greater than G″ (119-308 Pa) for all LSS gel samples demonstrating their elastic character. Moreover, gelatinization enthalpy (17.56-16.05 J/g) increased in all treatments compared to native LSS (15.38 J/g). Ultrasonication treatment improved the thermal stability of LSS. The digestibility results showed that dual modification using HMT and US significantly enhanced resistant starch (RS) and reduced slowly digestible starch (SDS) in LSS. Cracks were observed on the surface of the modified LSS granules. Peak viscosity decreased in all modified starches except for ultrasonication, suggesting their resistance to shear-thinning during cooking, making them ideal weaning food components. The results obtained after different modifications in this study could be a useful ready reference to select appropriate modification treatments to produce modified LSS with desired properties depending on their end-use., 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.)

This study investigated the influence of curdlan on the gel properties of whey protein isolate (WPI). Results demonstrated that curdlan significantly improved the water-holding capacity, gel strength and rheological properties of the WPI gels. Moreover, it promoted the unfolding of the molecular structures of WPI, which was manifested by the transition from α-helix to β-sheet, an increase in free sulfhydryl content and a decrease in surface hydrophobicity. Furthermore, 4 % curdlan promoted the formation of WPI with uniform and compact elastic gel network structures, primarily attributed to disulphide bonds, hydrogen bonds and hydrophobic interactions. However, when the addition of curdlan exceeds 4 %, excessive entanglement of curdlan chains and steric hindrance effects hinder the unfolding and folding of protein structures, weaken their interaction, result in a loose network structure and affect the gel properties. In conclusion, this study demonstrates that curdlan can effectively improve the gelling properties of WPI, suggesting its potential application in low-calorie gel-based dairy products., 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.)

In the present study, non-conventional and green technology (ultrasonication) was utilized to recover bioactive compounds from the small, medium and large sized defatted date seed powder (DDSP) particles. Bioactive compounds recovered from DDSP and the remaining fiber-rich residue were incorporated as functional ingredient in the biscuit dough to enhance the functionality and the quality characteristics of the dough and biscuit. The polyphenolic extract and 2.5 %, 5 % and 7.5 % substitution levels of fiber-rich extraction residue were incorporated in formulations followed by investigating the effect on rheological, physical and microstructural properties of dough and biscuit. Loss and storage moduli, G'' and G', respectively, of dough increased with decreasing particle size and increasing substitution level while tan δ decreased with increasing substitution level of fiber-rich extraction residue. The smallest particles at 7.5 % substitution level resulted in the lowest creep strain value in dough. Hardness of the dough and biscuit increased with decreasing particle size and increasing substitution level of the residue. The 7.5 % substitution level of the smallest particle size resulted in the darkest dough and biscuit. Spread ratio and diameter of the biscuit decreased with increasing substitution level of the residue. The smallest diameter of 50.61 mm and spread ratio of 8.36 was observed in the biscuits substituted with the largest particle size with 7.5 % substitution level. Microstructural images of dough and biscuit revealed that the continuity of the gluten network was disrupted by the incorporation of the fiber-rich extraction residue. This study provided valuable insights into extracting bioactive components from date by-products using green ultrasonication technique and utilizing such compounds to improve functional attributes of bakery products, as a sustainable approach for valorizing date by-products., 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 The Authors. Published by Elsevier B.V. All rights reserved.)

In this study, oxidized deacetylated konjac glucomannans with different degrees of oxidation were prepared by a combination of deacetylation and ozone oxidation. Carboxyl groups were found to be introduced into the modified konjac glucomannan while acetyl groups were removed. The backbone, branched chains, and crystal structure of modified konjac glucomannan were not significantly affected. The whiteness was enhanced to 97-99 % and the thermal degradation temperature was up to 250 °C after modification. The solubility of the modified konjac glucomannan (oxidized for 60 min) was significantly increased to 84.56 % (p < 0.05), while its viscosity and swelling power were notably decreased owing to the changes in molecular weight (from 10 6 to 10 4 ) and functional groups. Rheological analysis showed that oxidized deacetylated konjac glucomannan has the ability to form soft-textured gels and the potential to develop dysphagia foods. Future studies should focus on the gelation mechanisms of oxidized deacetylated konjac glucomannan., 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 Ltd. All rights reserved.)

Semi-solid extrusion (SSE), an additive manufacturing technique, is gaining significant attention for the printing of thermosensitive drugs. Hydrogels, one of the materials used in SSE, have emerged as a focus in pharmaceutical applications due to their ability to control the release of therapeutic agents spatially and temporally. Understanding the non-Newtonian flow and evaluating the mechanical properties of hydrogel-based materials during extrusion is, however, essential for successful 3D printing. Thus, users often find themselves conducting both rheological and texture profile analyses to characterize the hydrogel. While texturometers are primarily used to evaluate mechanical or sensory properties, viscosity measurements are typically performed using rotational rheometers or viscometers. In this study, we demonstrated how comparable rheological information can be obtained using a texturometer as a capillary rheometer. By preparing similar formulations to a previous study, we compared the rheological data obtained from a rotational rheometer to the data obtained from the texturometer. The means of the parameters obtained by fitting the data from both techniques to the power law model showed insignificant differences. In addition, three clusters were formed based on the flow behaviour and printability of the samples using principal component analysis. Furthermore, the printability was predicted using the samples' consistency and flow indexes, and the regression coefficient was 96.62 and 60.03% for capillary and rotational flow parameters, respectively. This approach thus holds the potential to streamline the time, expertise and equipment required for the rheological characterization of hydrogels for applications in semi-solid extrusion., Competing Interests: Declaration of competing interest The authors declare the following financial interests/personal relationships which may be considered as potential competing interests: Martial Sauceau reports financial support was provided by French National Research Agency. Martial Sauceau reports financial support was provided by Occitanie Region. If there are other authors, they 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 The Author(s). Published by Elsevier B.V. All rights reserved.)

Peanut protein isolate (PPI) has high nutritional value, but its poor function limits its application in the food industry. In this study, peanut protein isolate was modified by enzymatic hydrolysis combined with glycation. The structure, emulsification and interface properties of peanut protein isolate hydrolysate (HPPI) and dextran (Dex) conjugate (HPPI-Dex) were studied. In addition, the physicochemical properties, rheological properties, and stability of the emulsion were also investigated. The results showed that the graft degree increased with the increase of Dex ratio. Fourier transform infrared spectroscopy (FTIR) confirmed that the glycation of HPPI and Dex occurred. The microstructure showed that the structure of HPPI-Dex was expanded, and the molecular flexibility was enhanced. When the ratio of HPPI to Dex was 1:3, the emulsifying activity and the interface pressure of glycated HPPI reached the highest value, and the emulsifying activity (61.08 m 2 /g) of HPPI-Dex was 5.28 times that of PPI. The HPPI-Dex stabilized emulsions had good physicochemical properties and rheological properties. In addition, HPPI-Dex stabilized emulsions had high stability under heat treatment, salt ion treatment and freeze-thaw cycle. According to confocal laser scanning microscopy (CLSM), the dispersion of HPPI-Dex stabilized emulsions was better after 28 days of storage. This study provides a theoretical basis for developing peanut protein emulsifier and further expanding the application of peanut protein in food industry., 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 Ltd. All rights reserved.)

Tissue adhesion of hydrogels plays an important role in wound healing, which can improve the efficiency of wound treatment, stop bleeding, facilitate tissue growth and wound closure. However, most non-covalent crosslinked hydrogels have weak tissue adhesion and rheological properties. Furthermore, it remains a challenge to synthesize a fully physically crosslinked hydrogel with good rheological properties without compromising its tissue adhesion strength. In this paper, a physically crosslinked hydrogel was developed from a mixture of chitosan and pullulan in different polymer volume ratios using aqueous NaOH. Fourier transform infrared spectroscopy, scanning electron microscopy, thermal analysis, rheological and lap shear tests were used to evaluate the influence of polymer volume ratios on the rheological, and tissue adhesive properties of the hydrogels. It was found that the hydrogels possessed high tissue adhesive strength ranging from 18.0 ± 0.90 to 49.0 ± 2.45 kPa and good storage moduli up to 5.157 ± 1.062 kPa. Gentamicin was incorporated into this polymer matrix and the release profile was investigated. The ratio of chitosan and pullulan to obtain hydrogels with optimum viscoelastic and tissue adhesive properties was identified to be CS/PUL 2:1. These results indicated that the synthesized hydrogels can be potential materials for biomedical applications such as medical adhesives and wound dressings., 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.)

Protein emulsion gels, as potential novel application ingredients in the food industry, are very unstable in their formation. However, the incorporation of sour substances (phosphoric acid, lactic acid, acetic acid, malic acid, glutamic acid, tartaric acid and citric acid) would potentially contribute to the stable formation of whey protein isolate (WPI) emulsion as well as its gel. Thus, in this work, physical stability of seven acid-treated WPI emulsions, and microstructures, rheological properties, water distribution of its emulsion gels were characterized and compared. Initially, the absolute zeta-potential, interfacial protein adsorption, and emulsifying characteristics of acid-induced WPI emulsions were higher in contrast to acid-untreated WPI emulsions. Moreover, acid-induced WPI emulsions were thermally induced (95 ℃, 30 min) to form its emulsion gel networks via disulfide bonds as the main force (acid-untreated WPI emulsions were unable to form gels). High-resolution microscopic observation revealed that acid-induced WPI in emulsion gel network showed the morphology of aggregates. Dynamic oscillatory rheology results indicated that acid-induced emulsion gel exhibited highly elastic behavior and its viscoelasticity was associated with the generation of protein gel networks and aggregates. In addition, PCA and heatmap results further illustrated that malic acid-induced WPI emulsion gels had the best water holding capacity and gel characteristics. Therefore, this study could provide an effective way for the foodstuffs industry to open up new texture and healthy emulsion gels as fat replaces and loading systems of bioactive substances., 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 Ltd. All rights reserved.)

Plant-based meat analogs are being developed to address environmental, sustainability, health, and animal welfare concerns associated with real meat products. However, it is challenging to mimic the desirable physicochemical, functional, and sensory properties of real meat products using plant-based ingredients. Emulsion gels consisting of lipid droplets embedded in biopolymer matrices are commonly used to create products with appearances, textures, and sensory attributes like meat products. In this study, the impact of soybean oil droplet characteristics (concentration, size, and charge) on the physicochemical properties of potato protein gels was studied. The oil droplets were either coated by a non-ionic surfactant (Tween 20) or a plant protein (patatin) to obtain different surface properties. The introduction of the oil droplets caused the protein gels to change from mauve to off-white, which was attributed to increased light scattering. Increasing the oil droplet concentration in the emulsion gels decreased their shear modulus and Young's modulus, which was mainly attributed to the fact that the oil droplets were less rigid than the surrounding protein network. Moreover, increasing the oil droplet size made this effect more pronounced, which was attributed to their greater deformability. Competitive adsorption of proteins and surfactants at the oi-water interface in the Tween emulsion promoted emulsion instability. This research highlights the complexity of the interactions between oil droplets and protein networks in emulsion gels. These insights are important for the utilization of emulsion gels in the formulation of plant-based foods with improved quality attributes., 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 Ltd. All rights reserved.)

Understanding sludge rheology and optimizing equipment performance is crucial for energy efficiency in wastewater treatment plants (WWTPs). This study examined sludge rheology after thermal hydrolysis pre-treatment (THP) at 60, 80, and 120 °C for 2 h, followed by anaerobic digestion (AD) at 37 °C for 20 days, and assessed impacts on pump and agitator performance. Post-treatment, sludge showed reduced viscosity and improved flowability, indicated by changes in Herschel-Bulkley parameters, enhancing pump and agitator efficiency, particularly at 120 °C. These rheological improvements were correlated to the solubilization of sludge components after THP and solids reduction after AD, highlighting the interconnectedness of rheology and treatment outcomes. Despite high heat demands, an energy balance showed that THP scenarios, especially at 120 °C, had lower energy requirements for pumps and agitators, leading to energy savings without increased heat consumption. These findings underscore the influence of rheological changes in improving energy efficiency in WWTPs., 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 The Author(s). Published by Elsevier Ltd.. All rights reserved.)

Hydroxyl groups on the surface of cellulose nanocrystals (CNC) are modified by chemical methods, CNC and the modified CNC are used as fillers to prepare PHB/cellulose nanocomposites. The absorption peak of carbonyl group of the modified CNC (CNC-CL and CNC-LA) appears in the FT-IR spectra, which proves that the modifications are successful. Thermal stability of CNC-CL and CNC-LA is better than that of pure CNC. Pure CNC is beneficial to the nucleation of PHB, while CNC-CL and CNC-LA inhibit the nucleation of PHB. The spherulite size of PHB and its nanocomposites increases linearly over time, and the maximum growth rate of PHB spherulite exists at 90 °C. Rheological analysis shows that viscous deformation plays the dominant role in PHB, PHBC and PHBC-CL samples, while the elastic deformation is dominant in PHBC-LA. According to the rheological data, the dispersion of CNC-CL and CNC-LA in PHB is better than that of CNC. This work demonstrates the impact of modified CNC on the crystallization and viscoelastic properties of PHB. Moreover, the interface enhancement effect of modified CNC on PHB/CNC nanomaterials is revealed from the crystallization and rheology perspectives., 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.)

This study investigated the effect of ultrasound (US) combined with pre- and post-addition of κ-carrageenan (KC) on the gelling properties, structural characteristics and rheological behavior of myofibrillar proteins (MP) under low-salt conditions. The results showed that US combined with either pre- or post-addition of KC rendered higher gel strength and water holding capacity (WHC) of MP gels than those treated with US alone and added with KC alone (P < 0.05). US combined with pre-addition of KC facilitated the binding between MP and KC, which enhanced the gel strength and WHC of the mixed MP gels and significantly improved the rheological behavior of MP. This was also confirmed by the highest surface hydrophobicity, disulfide bonds and β-sheet content of the MP gels with US combined with pre-addition of KC. Moreover, microstructural results reflected a denser structure for the pre-addition of KC in combination with US. However, US combined with post-addition of KC resulted in limited MP unfolding and relatively weak hydrophobic interactions in the composite gels, which were less effective in improving the gel properties of the MP gels. This study provides potential strategies for enhancing the gelling properties of low-salt meat products via application of US and KC., 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 Ltd. All rights reserved.)

Selenium (Se) biofortification during the growth process of mung bean is an effective method to improve the Se content and quality. However, the effect of Se biofortification on the physicochemical properties of mung bean protein is unclear. The objective of this study was to clarify the changes in the composition, Se forms, particle structure, functional properties, thermal stability, and gel properties of mung bean protein at four Se application levels. The results showed that the Se content of mung bean protein increased in a dose-dependent manner, with 7.96-fold (P1) and 8.52-fold (P2) enhancement at the highest concentration. Exogenous Se application promotes the conversion of inorganic Se to organic Se. Among them, selenomethionine (SeMet) and methyl selenocysteine (MeSeCys) replaced Met and Cys through the S metabolic pathway and became the dominant organic Se forms in Se-enriched mung bean protein, accounting for more than 80 % of the total Se content. Exogenous Se at 30 g/hm 2 significantly up-regulated protein content and promoted the synthesis of sulfur-containing protein components and hydrophobic amino acids in the presence of increased levels of SeMet and MeSeCys. Meanwhile, Cys and Met substitution altered the sulfhydryl groups (SH), β-sheets, and β-turns of protein. The particle size and microstructural characteristics depend on the protein itself and were not affected by exogenous Se. The Se-induced increase in the content of hydrophobic amino acids and β-sheets synergistically increases the thermal stability of the protein. Moderate Se application altered the functional properties of mung bean protein, which was mainly reflected in the significant increase in oil holding capacity (OHC) and foaming capacity (FC). In addition, the increase in SH and β-sheets induced by exogenous Se could alter the protein intermolecular network, contributing to the increase in storage modulus (G') and loss modulus (G″), which resulted in the formation of more highly elastic gels. This study further promotes the application of mung bean protein in the field of food processing and provides a theoretical basis for the extensive development of Se-enriched mung bean protein., 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 Ltd. All rights reserved.)

The functional properties of protein are affected by their aggregation behavior and morphology. In this study, the self-assembled coconut protein aggregates with specific morphology, including small amorphous aggregates (WLA), spherical-like aggregates (SLA) and rod-like aggregates (RLA), were regulated to form. The self-assembled process resulted in a decrease in fluorescence intensity and an increase in the surface hydrophobicity of coconut protein. Fucoidan was added to improve the stability of protein solutions, and the interfacial adsorption behavior was evaluated by dilatational rheology analysis. The results showed that the aggregation state of coconut protein affected its ability to reduce surface tension, and the interfacial layers mainly exhibited elastic property at oil-water interface (tanφ < 0.5). For macroscale analysis, the emulsions based on self-assembled coconut protein exhibited smaller droplet size, better rheological properties and centrifugal stability, especially WLA and RLA. This study may provide a reference to inspire the utilization of self-assembled coconut protein in the food industry., 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.)

This study explored the effect of stirred media mill (SMM) processing on the acid-induced gelling properties of pea protein. Results showed that SMM treatment enhanced the gel strength from 75.06 g to 183.89 g and increased the water holding capacity from 46.64 % to 73.50 %. The minimum gelation concentration achieved for SMM-treated pea protein was 4 %, significantly lower than that of heat-pretreated pea protein (9 %). SMM decreased protein aggregate size from 104 μm to 180 nm. Microscopy analysis revealed that the small aggregates facilitated the formation of uniform gel networks with tight connections. Linear rheology indicated that small protein aggregates resulted in slower gelation rates with a higher G' for the formed gels. The SMM-pretreated protein gel showed strain hardening, shear thinning behaviors, and satisfactory stability to withstand large-amplitude oscillatory shear. Overall, SMM emerges as a promising technology for producing protein gel products with strong mechanical attributes and customizable rheological properties., 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 Ltd. All rights reserved.)

There are numerous studies on the application of soybean whey protein in three-dimensional (3D) printing. In this study, the effects of soybean meal particles (5%, 6%, 7%, 8%, 9%, and 10%) and oil-phase concentrations (70%, 72%, 74%, 76%, and 78%) on the stability and 3D-printing performance of a soybean-meal-based high-internal-phase emulsion were investigated. The results showed that the particle size of the emulsion decreased with increasing soybean meal particle concentration, and that increasing the concentration of the oil phase improved the viscoelasticity of the emulsion. Rheological tests further showed that the higher storage modulus of the emulsion indicated better support and stability. The emulsion with 8% soybean meal-particles and 76% oil-phase concentration exhibited the best printing effect. This study provides an effective solution for the preparation of stabilized high-internal-phase emulsions of soybean meal particles suitable for 3D printing., 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 Ltd. All rights reserved.)