ArticleFood chemistry: X2024
High-pressure homogenization to improve the stability of liquid diabetes formula food for special medical purposes: Structural characteristics of casein
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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2 citing papers in PubMed.
- Dextran chain length dictates the interfacial properties of Maillard-conjugated 11S globulin: a molecular mechanism study.Food chemistry: X · 2026Article
- Formulation-Process Screening of a High-Oil-Fraction Ovotransferrin-Lysozyme Concentrated Dispersion Stabilized by Flaxseed Gum/Xanthan Gum Blends and High-Pressure Homogenization.Foods (Basel, Switzerland) · 2026Article
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7 authors.
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Abstract
The stability of diabetes formula food for special medical purposes (D-FSMP) was improved by high-pressure homogenization (HPH) at different homogenization pressures (up to 70 MPa) and number of passes (up to 6 times). The process at 60 MPa/4 times was the best. Casein had the highest surface hydrophobicity in this condition. The casein-polysaccharide complexes were endowed with the smallest size (transmission electron microscopy images). The complex particles exhibited nearly neutral wettability (the three-phase contact angle was 90.89°), lower interfacial tension, and the highest emulsifying activity index (EAI) and emulsifying stability index (ESI). The prepared D-FSMP system exhibited the narrowest particle size distribution range, the strongest interfacial deformation resistance and the best storage stability. Therefore, an appropriate intensity of HPH could enhance the stability of D-FSMP by improving the interfacial and emulsifying properties of casein-polysaccharide complexes. This study provides practical guidance on the productions of stable D-FSMP.
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