The DOI matches its Crossref record; 61 of the 62 references it cites were found in a registry or an index.
Effect of soluble dietary fiber on soy protein isolate emulsion gel properties, stability and delivery of vitamin D3
Abstract
Emulsion gels with denser network microstructure and stronger mechanical properties have attracted increasing attentions for delivering lipophilic compounds. In this study, the effect of three distinct soluble dietary fiber (inulin (IN), resistant dextrin (RD) and stachyose (ST)) on the rheological, mechanical and microstructural properties of soy protein isolate (SPI) emulsion gel were firstly investigated. Compared with RD and IN, ST significantly accelerated water holding capacity and thermal stability, which exhibited more compact microstructure and more uniform emulsified oil droplets. Subsequently, the stability and bioavailability of vitamin D 3 (VD 3) in different delivery systems (medium chain triglycerides (MCT) embedding, SPI-ST emulsion embedding, SPI emulsion gel embedding and SPI-ST emulsion gel embedding) were continue evaluated. In vitro simulated digestion experiment demonstrated that the bioaccessibility of encapsulated VD 3 in SPI-ST emulsion gel (69.95 %) was much higher than that of free embedding (48.99 %). In vivo pharmacokinetic experiment revealed that the bioavailability of VD 3 was significantly enhanced in SPI-ST gel (p < 0.05), with the AUC 0-24h value of 25-OH VD 3 (the main circulating form of VD 3) were 1.34-fold, 1.23-fold higher than that of free embedding, MCT embedding, respectively. These findings provide a possible approach for the development of high protein/fiber functional foods containing enhanced hydrophobic bioactives.
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“This superior performance is primarily attributed to the ability of gel matrix to strengthen vitamin stability and controlled release during gastrointestinal digestion, thereby optimizing their absorption efficiency”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as B. Li, Luan, et al. 2024
In the citing paper
“Compared to the free form or emulsion‐based delivery system, gel matrices could improve the bioaccessibility and bioavailability of vitamins.”
From Designing Protein Gels for Nutrient Delivery: From Formulation to Digestion (2026) · cites this paper as B. Li, Luan, et al. 2024
Citations
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1 of the 62 references couldn’t be matched to a known paper.
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- Liang, 2019, Structure, rheology and functionality of whey protein emulsion gels: effects of double cross-linking with transglutaminase and calcium, Food Hydrocoll., 102
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Chen, Q., Wu, Y., Cao, L., Zhao, Y., Xiang, H., Lin, H., & Wang, Y. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.140742 · Cited by 53
Sustainable approaches to boost soluble dietary fibre in foods: A path to healthier foods
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β-Cyclodextrin/resistant dextrin induced disparate gelling behaviors of high-protein liquid systems
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Metadata
- Authors
- Li, B., Luan, H., Qin, J., Zong, A., Liu, L., Xu, Z., Du, F., & Xu, T.
- Affiliations
- Shandong Academy of Agricultural Sciences (CN)
- Shandong Agricultural University (CN)
- Corresponding author
- Du, Fangling
- Xu, Tongcheng
- Venue
- International Journal of Biological Macromolecules
- Publisher
- Elsevier BV
- Published
- 2024-03
- Volume
- 262
- Issue
- Pt 1
- Pages
- 129806
- ISSN
- 0141-8130 (ISSN-L)
- OpenAlex
- W4391538589
- Cited by
- 41
- References
- 62
- Citations by year
- 2026: 11 · 2025: 24 · 2024: 6
- FWCI
- 8.82
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- Locations
- International Journal of Biological Macromolecules (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Key Technology Research and Development Program of Shandong Province (2022CXGC010602)
- Key Technologies Research and Development Program (2022YFF1100603)
- National Key Research and Development Program of China
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Keywords
- soluble dietary fiber, soy protein isolate, emulgel, stachyose, inulin, resistant dextrin, water holding capacity, emulsion stability, emulsion microstructure, bioaccessibility, bioavailability, 25-hydroxyvitamin D3, medium-chain triglycerides, encapsulation, functional foods
- MeSH terms
- Cholecalciferol, Dietary Fiber, Emulsions, Gels, Inulin, Soybean Proteins
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