Search Results (190)

Amid growing global concerns about environmental sustainability and food security, plant-based meat substitutes have emerged as a promising alternative to conventional meat. However, current formulations, especially those based on soy protein isolate (SPI) often fail to replicate the desired texture and structural integrity. To address this limitation, this study aimed to evaluate the use of whole yeast powder (WYP) combined with SPI for producing plant-based meat analogues via high-moisture extrusion. Seven groups were designed: a control group with 0% WYP, five treatment groups with 5%, 10%, 20%, 30%, and 40% WYP, and one reference group containing 20% yeast protein powder (YPP). Although lower in protein content than yeast protein powder (YPP), whole yeast powder exhibits superior water-binding capacity and network-forming ability owing to its complex matrix and fiber content. At a 20% inclusion level, whole yeast powder demonstrated a higher fibrous degree (1.84 ± 0.02 vs. 1.81 ± 0.04), greater hardness (574.93 ± 5.84 N vs. 531.18 ± 17.34 N), and increased disulfide bonding (95.33 ± 0.92 mg/mL vs. 78.41 ± 0.78 mg/mL) compared to 20% YPP. Scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR) revealed that whole yeast powder facilitated the formation of aligned fibrous networks and enhanced water binding. Fourier transform infrared spectroscopy (FTIR) confirmed an increase in β-sheet content (0.267 ± 0.003 vs. 0.260 ± 0.003), which contributed to improved protein aggregation. Increasing the WYP content to 30–40% led to a decline in these parameters, including a reduced fibrous degree (1.69 ± 0.06 at 40% WYP) and weakened molecular interactions (p < 0.05). The findings highlight 20% WYP as the optimal substitution level, offering superior textural enhancement and fibrous structure formation compared to YPP. These results suggest that WYP is not only a cost-effective and processing-friendly alternative to YPP but also holds great promise for scalable industrial application in the plant-based meat sector. Its compatibility with extrusion processes and ability to improve sensory and structural attributes supports its relevance for sustainable meat analogue production. Full article

This study explored the effects of adding a newly developed type of polydextrose on the appearance, sensory score, and textural parameters of steamed bread and the microstructure of dough, as well as the pasting, thermal, and thermal mechanical properties of high-gluten wheat flours. The results revealed that, compared with a control sample, 3–10% of polydextrose addition significantly increased the hardness, adhesiveness, gumminess, and chewiness of steamed bread, but other textural parameters like springiness, cohesiveness, and resilience remained basically the same. Further, in contrast to the control sample, 3–10% polydextrose addition significantly reduced the specific volume and width/height ratio of steamed bread but increased the brightness index, yellowish color, and color difference; improved the internal structure; and maintained the other sensory parameters and total score. Polydextrose addition decreased the peak, trough, final, breakdown, and setback viscosity of the pasting of wheat flour suspension solutions but increased the pasting temperature. Polydextrose additions significantly reduced the enthalpy of gelatinization and the aging rate of flour paste but increased the peak temperature of gelatinization. A Mixolab revealed that, with increases in the amount of added polydextrose, the dough’s development time and heating rate increased, but the proteins weakened, and the peak torque of gelatinization, starch breakdown, and starch setback torque all decreased. Polydextrose additions increased the crystalline regions of starch, the interaction between proteins and starch, and the β-sheet percentage of wheat dough without yeast and of steamed bread. The amorphous regions of starch were increased in dough through adding polydextrose, but they were decreased in steamed bread. Further, 3–10%of polydextrose addition decreased the random coils, α-helixes, and β-turns in dough, but the 3–7% polydextrose addition maintained or increased these conformations in steamed bread, while 10% polydextrose decreased them. In unfermented dough, as a hydrogel, the 5–7% polydextrose addition resulted in the formation of a continuous three-dimensional network structure with certain adhesiveness and elasticity, with increases in the porosity and gas-holding capacity of the product. Moreover, the 10% polydextrose addition further increased the viscosity, freshness, and looseness of the dough, with smaller and more numerous holes and indistinct boundaries between starch granules. These results indicate that the 3–10% polydextrose addition increases the chewiness and freshness of steamed bread by improving the gluten network structure. This study will promote the addition of polydextrose in steamed bread to improve shelf-life and dietary fiber contents. Full article

Aging leads to a decline in skin function due to intrinsic factors (genetics, hormones) and extrinsic factors (sun exposure, pollutants). Type I collagen plays a vital role in maintaining skin integrity and elasticity. As aging progresses, collagen synthesis diminishes, resulting in weakened skin structure and wrinkle formation. This systematic review explores the role of type I collagen in skin aging by summarizing key clinical findings. A systematic search was conducted using PubMed and ScienceDirect as the primary databases, including studies published between 2014 and 2025 that addressed type I collagen and skin aging. Eleven clinical studies were selected following PRISMA guidelines. The results consistently show the decline of type I collagen as a central contributor to dermal thinning, loss of elasticity, and the appearance of wrinkles and sagging. Clinical trials demonstrate that collagen supplementation, particularly from hydrolyzed fish cartilage and low-molecular-weight peptides, enhances collagen production, improves skin hydration and texture, and reduces signs of photoaging. Overall, the evidence emphasizes the critical role of type I collagen in skin aging and suggests that targeted collagen supplementation may serve as an effective strategy to maintain skin structure and combat visible signs of aging. Full article

Inadequate vitamin D and dietary fibre intake are growing public health concerns in Western countries, especially in regions with limited sunlight and diets rich in processed foods. Bakery products, widely consumed, offer a promising opportunity for nutritional fortification. This study explored the possibility of fortifying white wheat bread—a staple food but low in fibre—with vitamin D₃ and various dietary fibres (oat fibre, pectin, cellulose, and beta-glucan). The goal was to enhance its nutritional profile while maintaining desirable bread qualities. Using Response Surface Methodology (RSM), an empirical model, optimised the fibre combination. A range of dough and bread analyses were conducted—including assessments of gluten structure, starch pasting, fermentation activity, crumb hardness, specific volume, and colourimetry. The results showed fibre addition weakened the gluten network and altered starch properties (reduced peak, final and breakdown viscosities)—reducing loaf volume (4.2 ± 0.4 mL/g vs. 4.8 ± 0.1 mL/g for the control)—though to a lesser extent than in wholemeal bread (2.4 ± 0.1 mL/g), while vitamin D₃ inclusion had a minimal impact (4.0 ± 0.4 mL/g for white bread, 2.1 ± 0.0 mL/g for wholemeal bread). The study identified an optimal mix of soluble and insoluble fibres with vitamin D₃ that preserved the texture, crumb structure, and appearance of standard white bread. The final product offered fibre levels (Total Dietary Fibre, TDF = 10.72 ± 0.31 g/100 g bread, vs. 3.81 ± 0.06 g/100 g for the control) comparable to those of wholemeal bread (TDF = 9.54 ± 0.67 g/100 g), with improved texture and volume. This approach presents an effective strategy to enhance staple foods, potentially improving public health through better nutrient intake without compromising consumer acceptance. Full article

Mg alloys are highly attractive for biodegradable surgical clips because of their low density and good biocompatibility; however, their limited strength and ductility restrict their widespread application. To overcome this limitation, this study employed screw rolling (SR) to produce a Mg–3Zn–0.2Ca alloy with a fine microstructure and an average grain size of 1.6 µm. Experimental results showed that the SR process improved the comprehensive tensile properties of the alloy, increasing the yield strength, ultimate tensile strength, and elongation from 192.6, 234.4 MPa, and 21.7% for the pre-extruded alloy to 252.3, 289 MPa, and 39.5%, respectively. Quantitative analysis of the strengthening behaviour identified grain refinement as the primary strengthening mechanism, along with considerable contributions from Orowan and dislocation strengthening. The ultra-high-tensile ductility was primarily attributed to the low internal stress, nano-sized precipitates, texture weakening, and activation of multiple slip systems. These findings provide a strategy for simultaneously increasing the ductility and strength of Mg alloys and lay a foundation for applying them as biodegradable clips. Full article

The torsional behavior during the deformation process of the axial closed die rolling the axial closed rolling (ACDR) forming is studied in this paper using a numerical simulation technique on TC11 titanium alloy. The axial and radial pinch angles, as well as the degree of specimen torsion, increased with the amount of deformation. The orientation distribution function (ODF) maps of the α-phase and β-phase were obtained by Electron Back Scatter Diffraction (EBSD) treatment of the TC11 titanium alloy. It can be noticed that there were different types of texture with different strengths in the ACDR samples, and in the xz and yz planes, textures in the direction of the column were predominantly of {0001} <2$\overline{1}\overline{1}$0> and {01$\overline{1}$0} <2$\overline{1}\overline{1}$0>; the weaker the texture was, the closer to the edge of the sample. In the xy plane, the texture structure was mainly distributed along the cone direction, and the textures were {$\overline{1}$2$\overline{1}$0} <10$\overline{1}$0> and {01$\overline{1}$0} <2$\overline{1}\overline{1}$0>. However, the closer to the edge position of the specimen, the higher the intensity of the texture, and the texture was {1$\overline{2}$1$\overline{2}$} <1$\overline{2}$16>. The β-phase is mainly distributed as {001} <100>, {110} <1$\overline{1}$0>, and {110} <001> textures within the specimen, and the texture strength is about 8.5 times. However, owing to the small proportion of the β-phase content in the specimen, the distribution pattern of its texture has a weak impact on the texture distribution of the overall specimen. A high degree of isotropy in the radial and tangential tensile properties, with a strength isotropy of over 99 percent and a plasticity isotropy of over 95 percent, resulted from the distribution of texture types with varying strengths and orientations within the ACDR specimens, which weakened the TC11 discs’ overall orientation. Full article

High-purity tantalum plates form inhomogeneous microstructures and texture gradients along the thickness through conventional rolling, which seriously affects the sputtering performance of the target. In this work, tantalum plates with a random microstructure were used on different rolling paths, such as those in unidirectional rolling (UR) and cross rolling (CR). The microstructure of the rolled tantalum plates was characterized using electron backscatter diffraction (EBSD), X-ray diffraction (XRD), and Vickers hardness (HV). The results indicated that the UR specimen exhibited the highest hardness values, with a gradual increase in hardness across the entire thickness layer from the surface to the center. Furthermore, specimens with different rolling directions demonstrated distinct texture gradient distributions throughout the thickness. The unidirectional rolling (UR) sample had a {110} (<110>//ND) texture on the surface and a {111} (<111>//ND) texture on the rest of its thickness. Compared with UR, cross rolling introduces more shear deformation, increases the content of the {100} (<100>//ND) texture, and weakens the {111} texture intensity everywhere except the center region. An increase in the rolling direction is beneficial for weakening the inhomogeneity between microstructures. Full article

Supposing that polydextrose molecules could improve the hard texture of cooked rice based on intermolecular interactions and forming a hydrogel-like network structure, this study added polydextrose (moisture content 1%) at 0%, 3%, 5%, 7%, and 10% concentrations to rice (cv. Super Qianhao, SQ) milled from a 3-year-stored paddy and compared their cooking properties, their cooked rice texture, the pasting and thermal properties of their flours, the thermo-mechanical characteristics of their flour dough, and the microstructure of their cooked rice grains with a newly harvested japonica rice cv. Nanjing 5 (NJ5). With an increase in polydextrose addition, a General Linear Model (GLM) analysis showed that the cooking times of two japonica rice varieties was significantly (p < 0.05) reduced, and their gruel solid loss increased. Adding polydextrose significantly reduced the hardness, springiness, gumminess, and chewiness of cooked rice and increased the cohesiveness and resilience. By increasing polydextrose addition in rice flours, the peak, breakdown, and setback viscosities of pasting were significantly decreased, but the pasting temperature and peak time increased. Adding polydextrose reduced the gelatinization enthalpy and increased gelatinization peak temperature of the rice flour and significantly decreased the ageing of the retrograded rice flour paste stored at 4 °C when measured at 21 days. A Mixolab test showed that the stability time of the rice flour dough increased, and the protein weakening, gelatinization peak torque, and starch breakdown, as well as the starch setback and the speeds of heating, gelatinization, and enzymatic degradation all decreased. The addition of 5–10% polydextrose significantly reduced the amorphous and crystalline regions of starch and relative percent of β-sheet in cooked rice grains, with an increase in the relative percent of α-helix, random coil, and β-turn. Observing the microstructure, we confirmed that polydextrose addition facilitated the formation of a soft and evenly swollen honeycomb structure of the cooked rice. These results suggest that polydextrose might decrease the cooked rice hardness and improve the eating quality of sea rice through intermolecular interactions. Full article

The addition of Chinese yam powder (CYP) to wheat flour (WF) can compromise the elasticity of noodles due to weakening of the gluten network. To address this, we investigated the effects of TGase, vital wheat gluten (VWG), and egg white powder + sodium alginate (EWP + SA) on the quality of wheat yam composite flour noodles (color, cooking, textural, thermal properties, and in vitro starch digestibility). Our findings demonstrated that VWG, TGase, and EWP + SA exert distinct yet complementary effects on the quality of composite flour noodles. Combining TGase and VWG yielded the densest microstructure and better textural properties, including hardness, adhesiveness, and springiness. TGase and EWP + SA addition significantly increased slow digestible starch (SDS) content (G6: 33.81%) while reducing starch digestibility. These findings demonstrate that synergetic combinations of improvers, particularly TGase with VWG or EWP + SA, improve both the processing characteristics and nutritional quality of yam-based products. Full article

Embryo rice, as a product of processing rice, improves palatability and retains the nutritional characteristics of brown rice. However, the storage period of embryo rice is only 30 d at room temperature. To delay the deterioration in the quality of embryo rice during storage, this study used polyethylene terephthalate/aluminum foil/polyethylene (PET/AL/PE) to vacuum-package embryo rice, and analyzed the quality changes under 25 or 4 °C storage conditions. At the same time, volatile compound analysis and transcriptomic analysis were integrated to explore the quality deterioration mechanism of embryo rice during storage. The electronic nose results showed that the odor of embryo rice changed significantly during different storage periods (p < 0.05). A total of 72 volatile compounds were identified by Headspace–Solid-Phase Micro-Extraction–Gas Chromatography–Mass Spectrometry (HS-SPME-GC-MS), with 2-pentylfuran, naphthalene, and styrene contributing the most in the early stage, and 2-hexenal, nonanal, trans-2-nonenal, and ethanol contributing more in the later stage. Correlation analysis showed that fatty acids, malondialdehyde (MDA), lipase, and ferric-reducing antioxidant power (FRAP) were positively correlated with aldehydes and acids (p < 0.05), while catalase (CAT) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) were negatively correlated (p < 0.05). This was mainly because the oxidative decomposition of lipids and the weakening of antioxidant capacity would lead to the accumulation of aldehydes. In the Mantel test analysis, color had the strongest correlation with volatile compounds, followed by taste value, and finally texture. In transcriptomic analysis, lipid synthesis and metabolism were key pathways for the storage deterioration of embryo rice, and the LOX gene played an important regulatory role. These results can provide a theoretical basis for the evaluation of quality and selection of storage method of embryo rice. Full article

This study aims to reduce pores, cracks, and other defects on the surface of laser powder bed fusion (LPBF)-fabricated 18Ni300 steel and improve its surface quality. Remelting was carried out on the surface with an argon arc as the heat source. Then, the surface layer was characterized using SEM, EDS, XRD, EBSD, and hardness testing. The results showed the following: When the pulse current $I$ increased from 16 A to 20 A, the surface hardness of LPBF 18Ni300 increased due to a decrease in defects and an increase in the martensite phase. The driving forces of convection in the molten pool (such as buoyancy, Lorentz magnetic force, surface tension, and plasma flow force) rose with an increase in current. When the current $I$ exceeded 20 A, the convection became more intense, making it easier for gas to be entrained into the melt pool, forming pores and introducing new defects, resulting in a decrease in surface hardness. The primary factors affecting the hardness of LPBF 18Ni300 after surface argon arc remelting were pore (defect) weakening and phase transformation strengthening, while the secondary factors included grain refinement strengthening and texture strengthening. The solidification mode of the remelted layer was: L → A → M + A′. The phase transition mode of the heat-affected zone was: M + A′ → A_reverse → M_temper. Compared with the base material and heat-affected zone, the grains in the remelted layer formed a stronger <001> texture with a larger average size (2.51 μm) and a lower misorientation angle. The content of the residual austenite A′ was relatively high in the remelted layer. It was distributed in the form of strips along grain boundaries, and it always maintained a shear–coherent relationship with martensite. Full article

The Mg-8Li-3Al-0.3Si dual-phase alloy (LA83-0.3Si) was subjected to six multi-directional forging (MDF) passes in the present work, then its microstructure, mechanical properties, and work hardening and work softening effects were examined and analyzed. The results indicate that the continuous dynamic recrystallization (CDRX) mechanism of the LA83-0.3Si dual-phase alloy gradually transitioned to a discontinuous dynamic recrystallization (DDRX) mechanism as the temperature increased after MDF. This temperature change induced a transition in the basal texture from bimodal to multimodal, significantly reducing the texture intensity and weakening the alloy’s anisotropy. At 310 °C, the AlLi phase nucleated into coated particles to stabilize the structure. Additionally, the increase in the forging temperature weakened the synergistic deformation capability of the α/β phases, while the hardening behavior of the β-Li phase provided a nucleation pathway for dynamic recrystallization (DRX). MDF significantly enhanced the strength and ductility of the LA83-0.3Si alloy. The alloy’s strength continued to rise, while elongation decreased as the forging temperature increased. The ultimate tensile strength (UTS) and elongation (EL) reached 267.8 MPa and 11.9%, respectively. The work hardening effect increased with the forging temperature, whereas the work softening effect continuously diminished, attributed to the enhanced hardening behavior of the β phase and the reduced ability to transfer dislocations. Full article

The effect of oil incorporation (soybean oil [SO] and coconut oil [CO] at 0, 1, 3, and 5 g/100 g) on the rheological, structural, and 3D printing properties of fish myofibrillar protein (MP, also known as surimi) paste and gel was investigated. Small-amplitude oscillatory shear (SAOS) tests showed that increasing oil concentration reduced the storage modulus (G′), weakening the gel network. Large-amplitude oscillatory shear (LAOS) analysis revealed strain-stiffening shifts and nonlinearity at γ = 5%. CO-containing gels exhibited higher hardness and gumminess, particularly at lower concentrations, due to enhanced protein–lipid interactions. In contrast, SO-containing gels showed reduced strength at higher concentrations, indicating phase separation. SEM confirmed that CO promoted a denser network, while SO led to a more porous structure, especially at 5% oil. Three-dimensional printing analysis demonstrated that both oils improved extrusion flowability by reducing nozzle friction. However, CO-containing samples maintained post-extrusion stability at 85% moisture, whereas SO-containing samples collapsed after multiple layers due to excessive softening. These findings highlight oil’s dual role in MP gels, enhancing lubrication and flowability while compromising rigidity. The results offer valuable insights for developing soft, texture-controlled foods using 3D printing, especially for personalized nutrition applications such as elderly care or dysphagia-friendly diets. Full article

Low-grade tea, often underutilized due to its coarse texture and limited bioavailability, represents a significant resource waste. This study systematically investigated the synergistic effects of steam explosion (SE) and superfine grinding on enhancing the structural deconstruction, powder property, instant solubility, and diffusivity of low-grade. SE treatment induced critical physicochemical modifications, including hemicellulose degradation, lignin recondensation, and cellulose crystalline reorganization, which significantly weakened the lignocellulosic matrix. Subsequent superfine grinding via ball milling achieved ultrafine particles, with median diameter D₅₀ = 10.4 ± 0.17 μm, and almost completely destroyed the cell wall by 99.9%. Extraction kinetics revealed that SE-ball milling synergistically accelerated the diffusion behavior of bioactive compounds, reducing equilibrium time by 2~4 times and increasing maximum yields of polysaccharides, polyphenols, caffeine, and water-soluble solids by 9~25% compared to untreated samples. Homogenization combined with 0.08 mg/mL CMC-Na further improved the suspension stability of tea powder and reduced its centrifugal sedimentation to 9.85%. These findings demonstrate a scalable strategy to transform low-grade tea into high-value ingredients with enhanced accessibility and solubility of bioactive compounds, offering promising applications in instant beverages, fortified foods, and nutraceuticals. Full article

Mixed extrusion of animal and plant proteins has great potential in meat substitution studies. In this study, we analyzed the mechanism of change in the reorganization of animal and plant proteins during extrusion by exploring the changes in physicochemical properties with different percentages of silkworm chrysalis protein (SCP) additions (3%, 6%, 9%, 12%, 15%) mixed with pea protein isolate (PPI). The results showed that the moderate addition of SCP (12%) reduced the stiffness and denseness of the protein structure of the extrudates, and increased the total amino acid content of the extrudates, up to 74.83. Meanwhile, the addition of SCP changed the rearrangement of the proteins to form new chemical cross-linking bonds with higher bonding energies. Enthalpy of the sample up to 252.6 J/g, enhancing the denaturation energy requirement of the sample. Notably, the addition of SCP weakened the textural properties of the product, resulting in a minimum fibrous degree of 0.88, and improved the overall color of the sample, resulting in an L* value of up to 114.61. Such a change makes the product more suitable for further processing. Scanning electron microscopy (SEM) revealed that the addition of SCP changed the microstructure of the product, resulting in a looser, more porous sample overall. These results systematically elucidate the microscopic mechanisms of SCP and PPI restructuring during high-moisture extrusion. Full article