文献类型：期刊文献

英文题名：Fabrication of dysphagia-friendly emulsion gels using tilapia protein: Synergistic effects of high-density ultrasonic modification and flaxseed gum interfacial complexation

作者：Zhao, Qiaoli[1]; Deng, Hairong[1]; Luo, An[1]; Tu, Xinghao[2]; Ma, Jiaxi[1]; Li, Rui[1]; Wang, Zhuo[1]; Wang, Hongwei[3]; Zhong, Saiyi[1]

机构：[1] College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, Zhanjiang, 524088, China; [2] Key Laboratory of Tropical Fruit Biology, Ministry of Agriculture and Rural Affairs, South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang, 524091, China; [3] Zhengzhou University of Light Industry, Zhengzhou, 450000, China

年份：2026

卷号：509

外文期刊名：Food Chemistry

收录：EI(收录号：20260920181287)、Scopus(收录号：2-s2.0-105031382471)

语种：英文

外文关键词：Complex networks - Emulsification - Emulsions - Flax - Gels - Particle size - Ultrasonic testing

外文摘要：Protein-based emulsion gels hold considerable potential for mitigating dysphagia in elderly populations owing to their tunable mesostructure and swallowing adaptability. This study explored the feasibility of employing ultrasonicated tilapia protein (UTP) complexed with flaxseed gum (FG) as composite stabilizers to prepare emulsion gels for dysphagia individuals. Results demonstrated that ultrasonication reduced the particle size of TP and modified its spatial conformation, thereby strengthening molecular interactions between UTP and FG and promoting the formation of stable complexes with improved solubility and emulsifying capacity. Compared to TP-stabilized emulsion gels, the dense interface layer formed by UTP-FG complexes provided steric barrier and strong electrostatic repulsion, effectively preventing droplet aggregation. Increasing FG concentration further facilitated the formation of a denser gel network within the emulsion matrix. IDDSI testing indicated that emulsion gels stabilized by UTP-0.3%FG and UTP-0.4%FG complexes exhibited safe-swallowing properties. These findings provide a theoretical basis for designing gel-based foods for dysphagia management. Copyright ? 2024. Published by Elsevier Ltd.