The formation of soy protein fibrils-chitin nanowhisker complex coacervates: Relationship to mixed foam stability

Li, Xiaoyin; Li, Guoyan; Zeng, Qingxuan; Su, Dongxiao; He, Shan; Yang, Xinquan; Nag, Anindya; Li, Jian; Yuan, Yang

doi:10.1016/j.colsurfa.2022.129783

Colloids and Surfaces A: Physicochemical and Engineering Aspect

2022

DOI: 10.1016/j.colsurfa.2022.129783

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The formation of soy protein fibrils-chitin nanowhisker complex coacervates: Relationship to mixed foam stability

Xiaoyin Li

Guoyan Li

Qingxuan Zeng

et al.

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Cited by 5 publications

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Influence of Modified Cassava Starches on the Rheological and Structural Properties of a Fermented Soy Beverage During Storage

Rodriguez‐Ruiz,

Rodriguez‐Sandoval,

Hernández

2024

Starch Stärke

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Traditionally, intensive thermal treatments are applied to process soy beverages, negatively impacting product quality by reducing solubility, and viscosity, while promoting syneresis. Modified cassava starches can prevent these effects. This study evaluates the influence of adding modified cassava starches on syneresis, apparent viscosity, particle size, microstructure, and sensory acceptance of a fermented soy beverage. A commercial culture of starter microorganisms and probiotics is used in the fermentation. Four beverages are produced: one with native cassava starch, one with octenyl succinic anhydride (OSA)‐modified cassava starch, one with crosslinked acetylated distarch adipate (ADA), and one with crosslinked‐substituted cassava starch (mixed); the starch concentration is 1% in each beverage. Samples are stored for 3 weeks at 4 °C. Modified cassava starches significantly alters syneresis compared to the native starch beverage, with no difference among the other treatments. Viscosity shows significant differences among treatments. During storage, the native starch beverage shows an increase in syneresis and a reduction in viscosity, whereas the OSA‐modified starch beverage has higher viscosity but presents significant variation by the end of the 3‐week storage period. The mixed starch beverage has intermediate characteristics with high viscosity and stability during storage. In the sensory evaluation, the consumers prefer the OSA‐modified starch beverage.

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Influence of Modified Cassava Starches on the Rheological and Structural Properties of a Fermented Soy Beverage During Storage

Rodriguez‐Ruiz,

Rodriguez‐Sandoval,

Hernández

2024

Starch Stärke

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show abstract

Recent progress of plant protein-based amyloid-like nanofibrils

Liu,

Chen,

et al. 2025

Food Hydrocolloids

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Precise control of aggregation morphology: Effective strategy to tune the properties of ovotransferrin particles

Zhou,

Xu,

Wei

2023

International Journal of Biological Macromolecules

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The formation of soy protein fibrils-chitin nanowhisker complex coacervates: Relationship to mixed foam stability

Cited by 5 publications

References 36 publications

Influence of Modified Cassava Starches on the Rheological and Structural Properties of a Fermented Soy Beverage During Storage

Influence of Modified Cassava Starches on the Rheological and Structural Properties of a Fermented Soy Beverage During Storage

Recent progress of plant protein-based amyloid-like nanofibrils

Precise control of aggregation morphology: Effective strategy to tune the properties of ovotransferrin particles

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