The 17^th International
Hydrocolloids Conference
Nov 12-15, 2024, Palmerston North, New Zealand

Program Wednesday -updated Oct. 17

Lecture Hall SSLB1 | SSLB3 | SSLB4

Time	SSLB1	SSLB3
	Session Chair: David Everett
8:20- 8:50	Welcome Steve Cui, David Everett, Giselle Byrnes, Paul Moughan
8:50- 9:30	P1-245 Osvaldo Campanella, Manufacture and characterization of texturized foods using plant-based ingredients
9:30-10:10	P2-240 Bo Jiang, Bio-processing of alginate: a marine-derived bioactive oligosaccharide
10:10-10:40	Break	Break	Break
	Session Chair: Katsuyoshi Nishinari	Session Chair: Aiqian Ye
10:40-11:10	*I1-101 Qingbin Guo, China* Polysaccharide based emulsifiers: research and product development**	I4-250 Yong-Cheng Shi, Strategies for controlling digestibility of starch in foods
11:10-11:40	*I2-249 Shingo Matsukawa, Japan* Evaluation of physical properties of hydrocolloids by measurements from macro- to microscopic aspects**	*I5-239 Sushil Dhital, Australia* Interplay of Dietary Fibre Architecture on Gut Microbiota Dynamics**
11:40-12:10	*I3-238 D. Wade Abbott, Canada* Advanced polysaccharide analysis of seaweeds cultivated in the Pacific Northwest to guide new agricultural applications**	*I6-251 Fang Zhong, China* Regulation of glycemic response and appetite sensation with Konjac glucomannan of varied hydration and viscosity development behavior**
12:10-13:40	Lunch/Poster	Lunch/Poster	Lunch/Poster
Time	SSLB1	SSLB3	SSLB4
	Session chair: Bo Jiang	Session chair: Osvaldo Campanella	Session chair: Lingyun Chen
13:40-14:00	C1-223 Red kidney bean polysaccharide alleviative DSS-induce colitis via regulating the gut microbiota	C11-210 Exploring Functional Hydrocolloids from New Zealand Ferns	C21-195 - Texturization of Plant-Based Products: Strengthening Pea Protein Gels with Collagen and Enzymatic Crosslinking
14:00-14:20	C2-226. Gut microbiota modulation by guar gum: Potential prebiotic effects and structural correlations	C12-187. Structural Insights into Plant Proteins: Composition, Function, and Product Development	C22-254. Functional and molecular characteristics of aqueous extracts from seaweed particle fractions
14:20-14:40	*C3-163. Different modulatory effects of polysaccharides from mango, red seaweed, and Wolffia* on gut microbiota and metabolite production**	C13-120. Exploring Environmental Impact on High Molecular Weight Polysaccharides in Ganoderma lucidum Submerged Fermentation for Industrial Applications	C23-138. Inhibitory mechanism of tamarind seed polysaccharide on ice recrystallization: Ice-binding and water-perturbating behaviors
14:40-15:00	C4-110. Understanding relationships between particle size/concentration of food gels and gut fermentation in vitro	C14-222. Comparison of structural characterization of Morchella sextelata from different origins: based on their relative ordered structure	C24-172. The Impact of Plant Proteins and Their Non-Protein Components in Structure Formation with Starches During Hydrothermal Processing
15:00-15:20	C5-217. Cell wall polysaccharides from taewa (Maori potatoes) for feeding the infant microbiota	C15-111. Valorisation of pomelo (Citrus maxima) peels as innovative aerogel template: application of fat replacers for meat product	C25-125. Tuning pea protein gelling properties by modification with phenolic compounds
15:20-15:40	C6-118. Effects of steam explosion on the structural characterization and regulating gut microbiota of polysaccharides from Hericium erinaceus	C16-213. Dietary Fiber from chia and basil Seeds: Interventions against metabolic syndrome	C26-146. Modification of pectin structure and improvement of pectin gelling capacity by high-pressure processing treatment of fresh orange peel prior to pectin extraction
15:40-16:00	Break	Break	Break
	Session chair: Sushil Dhital	Session chair: Brad Forrest	Session chair: D. Wade Abbott
16:00-16:20	C7-117. Rational design of suitable emulsion-based system for protection and delivery of probiotics	C17-160. Wood hemicelluloses as sustainable, natural and effective hydrocolloids for production of functional food products	C27-170. Interaction and association behavior of electrolyte polysaccharide and whey protein
16:20-16:40	C8-224. Comprehensive evaluation of the prebiotic properties of konjac glucomannan during in vitro fermentation via multi-omics analysis	C18-219. The glucolipid metabolism effects of three sources of β-glucan on metabolic syndrome mice	C28-175. Polyvinyl alcohol-based electrospun mat as an on-package smart freshness indicator of an Indian traditional milk-based confection
16:40-17:00	C9-186. Intact Pulse Cells: a Potential Prebiotics for the Gut	C19-220. Effects of three HG-type pectins on mice with metabolic syndrome	C29-154. Modelling the impact of receptor - bioactive interactions on bioactive diffusion in novel liquid delivery systems
17:00-17:20	C10-158. Exploring and Modulating the Prebiotic Potential of Plant Cell Wall Fibers by non-covalently bound Polyphenols	C20-153. Understanding the effect of exogenous pectin and arabinoxylans on the chemical stability of apple plant cell wall-bound polyphenols during baking	C30-119. Structure identification and bioactivity studies of polysaccharides from Ganoderma lucidum

Click the button to clear Wednesday's bookmarks:

¹⁵⁴Modelling the impact of receptor - bioactive interactions on bioactive diffusion in novel liquid delivery systems

Lloyd Condict & Stefan Kasapis
School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, VIC, 3083, Australia
The ability to predict the diffusional release parameters of therapeutic/bioactive compounds is critical in the development of novel pharmaceuticals/functional foods with controlled delivery mechanisms. Current mathematical modelling of diffusive behaviour in semi to high solid, network forming systems, makes an excellent account of variables such as the geometry, volume, surface area pore size, boundary conditions, excipient-bioactive coupling/decoupling etc., to effectively predict diffusive release [1,2,3]. However, in liquid like systems, i.e., in the absence of a three dimensional structure, there is a gap in the understanding of how interactions between a receptor and a diffusant may be exploited to control the diffusive release of a bioactive. Recent work, using a combined in silico and benchtop approach, has effectively demonstrated that receptor - bioactive interactions may have a non-negligible effect on diffusive behaviour in dilute systems, with diffusion rate being impeded by a factor relative to the protein-bioactive interaction strength [4].
The present work expands on these findings, proposing that this effect is likely due to the smaller ligand, taking on an effective radius of the combined host – ligand complex for the duration of a binding interaction, hence reducing its diffusion rate in accordance with the Stokes – Einstein equation. Given this, effective modelling of ligand diffusion rate must take into account the reduced diffusion rate of the molecules which are bound to the host. To do so a modified version of the Stokes – Einstein equation is developed and tested on a model bovine lactoferrin – polysaccharide system. Dynamic analysis of the system is performed using guided pulling simulations and umbrella sampling techniques in the presence of multiple protein molecules. Binding constants derived from these in silico techniques are in good agreement with benchtop results obtained via intrinsic fluorescence quenching.
Incorporation of the binding constants into the modified Stokes – Einstein equation demonstrates an improved fit to the experimentally determined diffusive release of the ligand. This work provides a model to account for molecular interactions in relation to bioactive diffusion kinetics that may be applied to a range of pharmaceutically relevant excipient protein systems. Thus, helping to address some of the complex issues faced by the pharmaceutical and nutraceutical industry, who require more robust predictive models for the development of novel, therapeutics.
References
¹Siepmann, J., & Siepmann, F. (2012). Modeling of diffusion controlled drug delivery. Journal of Controlled Release, 161(2), 351–362. https://doi.org/10.1016/j.jconrel.2011.10.006
²Panyoyai, N., & Kasapis, S. (2016). A free-volume interpretation of the decoupling parameter in bioactive-compound diffusion from a glassy polymer. Food Hydrocolloids, 54, 338–341. https://doi.org/10.1016/j.foodhyd.2015.10.019
³Teimouri, S., & Kasapis, S. (2022). Mechanistic interpretation of vitamin B6 transport from swelling matrices of genipin-crosslinked gelatin, BSA and WPI. Food Hydrocolloids, 123, 107195. https://doi.org/10.1016/j.foodhyd.2021.107195
⁴Condict, L., Elliott, S., Hung, A., Ashton, J., & Kasapis, S. (2024). Interfacing β-casein – Phenolic compound interactions via molecular dynamics simulations with diffusion kinetics in delivery vehicles. Food Chemistry, 435, 137595. https://doi.org/10.1016/j.foodchem.2023.137595

¹⁵⁸Exploring and Modulating the Prebiotic Potential of Plant Cell Wall Fibers by non-covalently bound Polyphenols

Julia D. Bechtner¹, Ivan M. Lopez-Rodulfo¹, Pablo Gallego-Lobillo¹, Jiri Hosek², Clarissa Schwab², Mario M. Martinez^1,3
¹Centre for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, Agro Food Park 48, Aarhus N 8200, Denmark
²Department of Biological and Chemical Engineering - Industrial Biotechnology, Aarhus University, Gustav Wieds Vej 10 A, Aarhus C 8000, Denmark
³ Department of Agricultural Engineering, University of Valladolid, Avda. Madrid 50, Palencia 34004, Spain
Polyphenols (PPs) can interact with Plant Cell Wall (PCW) polysaccharides, with most PPs in fruits and vegetables being bound to the PCW when plant cells rupture either during consumption or processing. Thus, PCWs play an important role in transporting PPs to various sites of action during gastrointestinal digestion, as well as to the proximal colon, where microorganisms can release and metabolize PCW polysaccharides and PPs. Yet, it is still elusive whether PP-PCW interactions cause sustained changes in microbiota composition and activity and affect the prebiotic potential of dietary fibers. Due to the high diversity of PPs and PCWs, studies on the three-way interaction among PPs, PCW polysaccharides and gut microorganisms are often highly reduced in complexity. In this work, we synthesized multicomponent cellulose hydrogels using Komagataeibacter xylinus, incorporating both pectin and xyloglucan to improve our understanding of PP-PCW interactions by imitating the real food system apple. The dynamics and partitioning profiles of PP binding during soaking in a PP extract from apple were studied via UHPLC-ESI-QTOF-MS/MS, identifying 42 PPs. Flavonol glycosides were overall most strongly retained by the PCWs. In vitro fermentations using fecal slurries as inoculum were performed on selected three-component PCWs, with and without bound PPs. Microbiota composition and fermentation activity were monitored by 16S rRNA gene sequencing and short chain fatty acid (SCFA) analysis. We detected a decrease in bound PPs during the early phase of fermentation with complete depletion after 5 h. The formation of SCFAs was only slightly influenced by both fiber and PPs in comparison to control fermentations. Moreover, the presence of PCW polysaccharides and PPs impacted the abundance of various microbial families. Whether these compositional changes were facilitated more by PCW polysaccharides than PPs and vice versa was shown to be highly dependent on the initial microbial community before treatment. This work not only provides novel insights into the microbial response to PPs non-covalently bound to food polysaccharide matrices, but also gives new insights into the role of food structural composition in transporting dietary PPs to the colon, laying the basis for finetuning prebiotic formulations with PPs non-covalently bound to dietary fibers.

¹⁵³Understanding the effect of exogenous pectin and arabinoxylans on the chemical stability of apple plant cell wall-bound polyphenols during baking

Maria Franco^1,2, Ivan M. Lopez-Rodulfo¹, Federico Bianchi¹, Manuel Gomez², Mario M. Martinez^1,2*
¹Center for Innovative Food (CiFOOD), Department of Food Science, Aarhus University, AgroFood Park 48, Aarhus N 8200, Denmark.
²Food Technology Area, College of Agricultural Engineering, University of Valladolid, Avda. Madrid, 34004, Palencia, Spain.
The well-known health-promoting effects of polyphenols (PPs) are determined by their interactions with major macromolecules within the food matrix, which can impact both their release along the gastrointestinal tract (i.e., bioaccesibility) and their chemical stability during food processing events, such as baking. PPs can interact with Plant Cell Wall (PCW) polysaccharides, with most PPs in fruits and vegetables being bound to the PCW when it is ruptured either during mastication or processing. This positions fruit pomaces as unique hydrocolloids comprising PCW material impregnated with vacuolar PPs. Despite the abundance of fruit pomaces, the challenges associated with their disposal, and their unique PP content and profiles, the chemical stability pomace PPs during conventional food processing remains poorly understood. Bread represents a staple food whose ingredients have undergone a history of unit operations, such as kneading, oxygenation, proofing and hydrothermal events, all potentially impacting PP stability and jeopardizing the upcycling of fruit pomaces for their PP-associated benefits. This study aims to provide mechanistic insights of the chemical stability of PPs bound to PCW material, as occurs in apple pomace, at individual PP and subclass levels during baking using a non-targeted screening and semi-quantification of PP via LC-ESI-QTOF-MS/MS. Moreover, considering the potential of polysaccharides to bind PPs, breads were also formulated with pectin (consisting of a negatively charged polyuronide backbone) or psyllium arabinoxylan (consisting of a comb-like highly branched structure made from ? -1,4-linked D-Xyl p backbone with side chains nearly exclusively comprising arabinose and xylose residues), to understand their potential to stabilize pomace-bound PPs in bread formulations. Additionally, changes in texture, moisture content, and water distribution caused by the addition of PPs and exogenous fibers were studied. Dough and bread formulations were prepared using 100% wheat bread (W), or with 5% psyllium arabinoxylan (PSY) or 5% pectin (P) substitutions, all with and without 5% apple pomace. 47 different polyphenols were identified, consisting of hydroxybenzoic acids (HBAs) and hydroxycinnamic acids (HCAs), flavanols (DP1-4) and (DP5-7), flavonols, and dihydrochalcones. Results show that in formulations without PSY or P, all PPs subclasses were degraded after baking, with flavanols (DP1-4), flavonols, and dihydrochalcones being the most labile. In formulations containing PSY, flavonols (DP1-4) and dihydrochalcones showed greater contents after baking, indicating a protecting effect from PSY only on those PP subclasses. On the contrary, all PPs displayed greater contents after baking when P was present, indicating a protecting effect of pectin on all PP subclasses. Specially, pectin resulted in 50% protection of HBAs and more than 20% protection of flavonols and flavanols (DP1-4), such as, quercetin-3-O-rhamnoside and quercetin 3-O-xyloside. Moreover, crumb softness and moisture content were restored with the incorporation of exogenous P and PSY.

¹¹⁹Structure identification and bioactivity studies of polysaccharides from Ganoderma lucidum

Jingsong Zhang, Yanfang Liu, Liping Liu, Jie Feng, Xiaofan Shi, Jing Liu
Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
The medicinal mushroom Ganoderma lucidum (G. lucidum) has been widely used in the development of functional foods and pharmaceuticals due to its bioactivities. Recent studies demonstrate that polysaccharides from G. lucidum play an important role in immunomodulating and anti-tumor activities. However, the differences on the material sources and purification methods led to the complexity and diversity of polysaccharide structures. The molecular size, side chain glucosyl units, backbone linkage and degree of branching of polysaccharides were found to be related to their biological activities. In the present study, the molecular weight distribution characteristics of water-extracted crude polysaccharides from the fruiting bodies of 112 G. lucidum strains were systematically analyzed. HPSEC-MALLS-RI analysis showed that GLP1 (2.97×106 ~ 5.47×106 g/mol), GLP2 (2.15×106 ~ 5.73×106 g/mol) and GLP3 (1.75×103 ~ 1.14×104 g/mol) were the main polysaccharides in the fruiting bodies of different strains, and GLP3 was the common fraction of all strains, while GLP2 and GLP1 were distributed differently in samples. The cultivar of ‘Hunong No. 4’ rich in polysaccharides were used to separate polysaccharide fractions. Six homogeneous polysaccharides were purified by ethanol precipitation, DEAE-Sepharose Fast Flow ion column chromatography and Sephacryl S-300 gel column chromatography. GLP20 was a glucan with β-1,3-Glcp residues as the main chain, which was substituted at O-6 by β-1-Glcp residue, and the ratio of main chain to branch chain was 3:1. GLP40 and GLP70-5-a were galactoglucans. The main chain of GLP40 was composed of α-1,4-Glcp and α-1,6-Galp residues, and α-1-Galp residue was connected at the O-6 position of α-1,4-Glcp residue. GLP70-5-a possessed β-1,3-Glcp, β-1,4-Glcp, β-1,6-Glcp and α-1,6-Galp residues, and the branched chain was connected to β-1-Glcp residue at the O-6 position of β-1,3-Glcp residue. GLP70-1-50s, GLP70-2-a and GLP70-4-50s belonged to fucose-galactoglucan with a backbone of α-1,2-Fucp, α-1,6-Galp, α-1,3-Galp and β-1,6-Glcp residues and a branch of α-1,6-Galp and β-1-Glcp residues. In addition, the backbone of GLP70-1-50s and GLP70-2-a also contained α-1,4-Glcp residue and GLP70-1-50s branched chain contained α-1-Manp residue. Six homogeneous polysaccharide fractions showed the immunoregulation effects and the activity of different fractions was different. The results provided supports for further study and application of G. lucidum polysaccharides.

¹¹⁰Understanding relationships between particle size/concentration of food gels and gut fermentation in vitro

Anqi Li¹, Heather Shewan², Bernadine M Flanagan¹, Deirdre Mikkelsen³, Barbara A Williams¹ and Michael J Gidley¹*
¹Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland
²School of Chemical Engineering, The University of Queensland
³School of Agriculture and Food Sustainability, The University of Queensland
Dietary fibre polysaccharides are often consumed as structured assemblies, either in the form of plant cell walls or as gel particles. As they are not enzymically digested in the stomach and small intestine, these particles serve as substrates for the gut microbiota in the large intestine, leading to nutritionally beneficial end products such as short-chain fatty acids (SCFA) and modulation of gut microbiota populations. While numerous studies have investigated the effects of polysaccharide chemical structure on gut fermentation, less attention has been paid to factors such as particle size or polysaccharide concentration. Polysaccharide gels exhibit relatively uniform structures that can be tailored to produce distinct properties by adjusting gelation conditions. Therefore, polysaccharide gel particles present an ideal model for exploring the interplay between physicochemical characteristics and dietary fibre fermentation in vitro.
Calcium-induced gelling polysaccharides alginate and pectin were selected to prepare gel particles by both dripping (> 1 mm) and emulsion-based (< 1 mm) methods. Gel particles were introduced directly into an in vitro fermentation system with a human faecal inoculum to mimic their interaction with the human gut microflora. Compared to polysaccharide solutions, the gelled form decreased the fermentation of both alginate and pectin. Among dripped alginate gel particles, particle fermentation detected via gas production and total SCFA production was not obviously affected by particle size (2-4mm) or concentration (dry matter 3-6%)ranges studied. However, a distinct effect of particle size was observed for smaller (emulsion-based) particles, and pectin gel particles smaller than 0.5 mm showed similar fermentation to the corresponding solution, suggesting that fermentation kinetics can be modulated based on particle size. This work demonstrates gel particle size effects on gut fermentation in vitro and forms a basis for guiding food gel design for desired fermentation properties.

¹⁷⁵Polyvinyl alcohol-based electrospun mat as an on-package smart freshness indicator of an Indian traditional milk-based confection

Harish Ganeshrao Tawde, Narender Raju Panjagari*, Sangita Ganguly.
Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal-132001, Haryana, India.
With the growing demand for safe and attractively packaged food products, smart packaging tools such as colorimetric freshness indicators are becoming increasingly popular. The objective of this research was to develop an on-package colorimetric smart freshness indicator for burfi, a khoa-based confection popular in the Indian subcontinent, using the electrospinning technique. To achieve this, polyvinyl alcohol (PVOH) was used as the polymer base, and smart ink components were selected and optimized in concentration to prepare a smart electrospun mat. The developed smart electrospun mat was analyzed for its microstructure, crystallinity, polymeric functional groups, mechanical strength, and overall migration. It was also exposed to key volatile markers of burfi at different concentrations to test its sensitivity. Subsequently, it was applied to packaged burfi as a smart, colorimetric freshness indicator for real-time, non-destructive quality evaluation. The fabricated indicator mat exhibited a nonwoven structure with micro-sized fibers (294±23 µm). Fourier transform infrared spectroscopy revealed functional groups sensitive to the exposed key volatile markers, while XRD analysis showed a decrease in the semicrystalline nature of the PVOH mat after the addition of smart components. The tensile strength and percentage elongation of the smart mat were found to be 0.0019 MPa and 134.15%, respectively. Global migration into food simulants was within the prescribed limits. The real-time performance of the freshness indicator was then studied, and the color change of the smart mat during storage was correlated with the quality attributes of burfi. Burfi was found to degrade, and a corresponding color transition of the smart mat from yellow on the first day to red on the fifteenth day was observed. It can be concluded that the electrospun freshness indicator effectively depicted the real-time freshness state of the burfi during storage.

²⁵⁴Functional and molecular characteristics of aqueous extracts from seaweed particle fractions

Leyla Covacevich^1*, José Migue^l Aguilera^1,3, Marco Morgenstern^2,3, Esther Kim^2,3
¹Pontifical Catholic University of Chile (Santiago, Chile)
²Plant and Food Research Institute (Lincoln, New Zealand)
³Riddet Institute (Palmerston North, New Zealand
Seaweed-derived polysaccharides, such as alginates, agar-agar, and carrageenans, are commercially valued for their functionalities as food thickeners and biological properties. However, using solvents during extraction and purification is energy-demanding and generates residual wastes. Aqueous extraction of soluble solids (SS) from fine particles of seaweed powders, results in suspensions with tribo-rheological properties as demonstrated in our previous studies. This work aimed to investigate the functional properties of SS from Durvillaea antarctica brown seaweed powders (SP) in an aqueous suspension (4.8% w/v) through molecular characterization. Seaweed powders and crude extracts were characterized by particle size distribution, size exclusion chromatography, FT-IR spectroscopy, microstructural aspects by confocal laser scanning microscopy, and antioxidant activity by spectrophotometric methods. The yield of SS was determined for four seaweed particle (SP) fractions obtained by sieving: less than 75 µm (SP1), 75-125 µm (SP2), 125-180 µm (SP3), and 180-425 µm (SP4); extraction temperatures (25, 40, 60, and 80 °C), and pH conditions (3, 6, and 9). The mean particle sizes D [4,3] of dry SP fractions ranges were: SP1: 30 µm, SP2: 57 µm, SP3: 138 µm, SP4: 345 µm. Surface specific area (m2/g) decreased from 1.00 SP1 to 0.09 SP4 m2/g. A 35% w/w (db) SS was achieved for smaller particle fractions (SP1) which decreased up to 15% w/w (db) for the large particles (SP4), indicating a strong relationship between particle size and SS yield. As was expected, the %SS increased with the higher extraction temperatures. SEC chromatography revealed the presence of alginates, laminarin, and fucoidans in SS of seaweed fractions, which were also confirmed by FT-IR spectra with absorption bands estimated at 930-725 cm-1 for alginates and 1260 cm-1 for sulfated polysaccharides (e.g., fucoidans). These results are consistent with the known composition of brown seaweed. The microstructure of the residual pellet suggested the presence of dietary fibers, possibly cellulose and pectin compounds. Furthermore, the highest antioxidant activity and total polyphenols were found in extracts of SP4 dispersions, which decreased by about 60% in smaller SP fractions. We conclude that minimally-processed aqueous dispersions of the seaweed D. antarctica contain soluble solids with natural polysaccharides which may perform as a thickener in the treatment of swallowing difficulties and have potential antioxidant, while the sediment may be used as a dietary supplement. D. antarctica, native brown seaweed to the Southern Hemisphere, may offer a sustainable alternative to refined ingredients and their commercial products.

The 17^th International
Hydrocolloids Conference
Nov 12-15, 2024, Palmerston North, New Zealand

Program Wednesday -updated Oct. 17

²⁴⁰Bio-processing of alginate: a marine-derived bioactive oligosaccharide

²⁴⁵Manufacture and characterization of texturized foods using plant-based ingredients

¹⁰¹Polysaccharide based emulsifiers: research and product development

²⁵⁰Strategies for improving starch stability in foods

²⁴⁹Evaluation of physical properties of hydrocolloids by measurements from macro- to microscopic aspects

²³⁹Interplay of Dietary Fibre Architecture on Gut Microbiota Dynamics

²³⁸Advanced polysaccharide analysis of seaweeds cultivated in the Pacific Northwest to guide new agricultural applications

²⁵¹Regulation of glycemic response and appetite sensation with Konjac glucomannan of varied hydration and viscosity development behavior

²²³Red kidney bean polysaccharide alleviative DSS-induce colitis via regulating the gut microbiota

²¹⁰Exploring Functional Hydrocolloids from New Zealand Ferns

¹⁹⁵Texturization of Plant-Based Products: Strengthening Pea Protein Gels with Collagen and Enzymatic Crosslinking

²²⁶Gut microbiota modulation by guar gum: Potential prebiotic effects and structural correlations

¹⁸⁷Structural insights into plant proteins: composition, function, and product development

¹²⁰Exploring Environmental Impact on High Molecular Weight Polysaccharides in Ganoderma lucidum Submerged Fermentation for Industrial Applications

¹³⁸Inhibitory mechanism of tamarind seed polysaccharide on ice recrystallization: Ice-binding and water-perturbating behaviors

¹⁶³Different modulatory effects of polysaccharides from mango, red seaweed, and Wolffia on gut microbiota and metabolite production

²²²Comparison of structural characterization of Morchella sextelata from different origins: based on their relative ordered structure

¹⁷²The Impact of Plant Proteins and Their Non-Protein Components in Structure Formation with Starches During Hydrothermal Processing

¹¹¹Valorisation of pomelo (Citrus maxima) peels as innovative aerogel template: application of fat replacers for meat product

¹²⁵Tuning pea protein gelling properties by modification with phenolic compounds

²¹⁷Cell wall polysaccharides from taewa (Māori potatoes) for feeding the infant microbiota

¹⁴⁶Modification of pectin structure and improvement of pectin gelling capacity by high-pressure processing treatment of fresh orange peel prior to pectin extraction

¹¹⁸Effects of steam explosion on the structural characterization and regulating gut microbiota of polysaccharides from Hericium erinaceus

²¹³Dietary Fiber from chia and basil Seeds: Interventions against metabolic syndrome

¹¹⁷Rational design of suitable emulsion-based system for protection and delivery of probiotics

¹⁶⁰Wood hemicelluloses as sustainable, natural and effective hydrocolloids for production of functional food products

¹⁷⁰Interaction and association behavior of electrolyte polysaccharide and whey protein

²²⁴Comprehensive evaluation of the prebiotic properties of konjac glucomannan during in vitro fermentation via multi-omics analysis

²¹⁹The glucolipid metabolism effects of three sources of β-glucan on metabolic syndrome mice

¹⁸⁶Intact Pulse Cells: a Potential Prebiotics for the Gut

²²⁰Effects of three HG-type pectins on mice with metabolic syndrome

¹⁵⁴Modelling the impact of receptor - bioactive interactions on bioactive diffusion in novel liquid delivery systems

¹⁵⁸Exploring and Modulating the Prebiotic Potential of Plant Cell Wall Fibers by non-covalently bound Polyphenols

¹⁵³Understanding the effect of exogenous pectin and arabinoxylans on the chemical stability of apple plant cell wall-bound polyphenols during baking

¹¹⁹Structure identification and bioactivity studies of polysaccharides from Ganoderma lucidum

¹¹⁰Understanding relationships between particle size/concentration of food gels and gut fermentation in vitro

¹⁷⁵Polyvinyl alcohol-based electrospun mat as an on-package smart freshness indicator of an Indian traditional milk-based confection

²⁵⁴Functional and molecular characteristics of aqueous extracts from seaweed particle fractions