Flaxseed possesses exceptional nutritional density yet presents processing challenges including hull rigidity and lipid oxidation susceptibility. A hydration-mediated co-assembly strategy was developed to enable wholecomponent utilization while preserving nutritional quality. Co-assembled flaxseed powders (CAFPs) with distinct hierarchical structures were fabricated by controlled wet grinding at solid-to-liquid ratios of 1:4-1:6 (w/ w), followed by freeze-drying. Relative to conventional dry-ground powders (RF and OF), CAFPs demonstrated four-fold reduction in particle size, a 2.5-fold improvement in encapsulation efficiency (47.7-52.5%), and superior rehydration properties. Rheological characterization revealed that reconstituted CAFPs formed viscoelastic networks with interfacial gel-like behavior, in contrast to the weak, unstable structures of control samples. Molecular docking revealed hydrogen bonding and hydrophobic interactions between flaxseed globulin and gum monosaccharides, providing mechanistic rationale for the observed co-assembly phenomenon. Although oxidative stability remained comparable to roasted controls rather than approaching raw flaxseed levels, the substantial improvements in physical stability, solubility, and colloidal functionality position CAFPs as versatile ingredients for expanded food applications. This study establishes "disrupt-then-reassemble" as a superior paradigm for multi-component oilseed processing, transforming flaxseed from a problematic ingredient into a functional emulsion precursor.

Interfacial crystallization is critical for stabilizing highly unsaturated whipped emulsions, but conventional emulsifier-mediated crystallization often yields poorly controlled microstructure and insufficient mechanical strength. This study developed a synergistic emulsifier strategy to precisely direct the interfacial crystallization of palm stearin (POS) using hydrophilic polyglycerol fatty acid ester (M-7D) and sucrose ester (P170). This approach effectively regulated crystallization kinetics and crystal morphology, leading to a remarkably stable crystalline network at the oil-water interface. Experimental results demonstrated that the M-7D/P170 combination significantly enhances nucleation behavior, reducing induction time by 75 % and increasing crystallization rate by 2.2 times. At an optimal 1:1 mass ratio, the system promoted the formation of stable beta-form crystals, yielding a denser network characterized by a 27 % reduction in crystal thickness, an 18 % increase in crystal domain size, and a 10 % improvement in homogeneity. The synergistic effect between emulsifiers elevated the dimensionless parameter Na x Ja (nucleation number x nucleation rate) at the interface by 2-3 orders of magnitude. This enhancement facilitated the formation of continuous ring-like crystalline domains, which in turn promoted partial coalescence. Mechanistic insight from molecular simulations indicated that M-7D promoted the aggregation of P170's head groups, driving its aqueous partitioning and interfacial accumulation. This molecular reorganization directed POS crystallization into a denser, thinner layer, minimizing interfacial free energy. Consequently, the optimized interfacial architecture enabled the stabilization of aerated emulsions with only 5 % fat content. This work provides a fundamental understanding of emulsifier-mediated interfacial crystallization and presents a scalable, principles-guided strategy for designing high-performance, low-fat aerated products.

Regulating the coalescence behavior of fat globules is essential for enhancing foam stability in aerated dairy systems. In this study, two precooling strategies with significantly different heat transfer efficiencies-rapid freezing in an ice-water bath (RF) and slow freezing in a refrigerator (SF)-were applied to raw milk-oil mixtures to examine their effects on protein structure, interfacial properties, and macroscopic foam characteristics. The results revealed that RF treatment, characterized by intense heat transfer, induced irreversible structural changes in proteins, increasing α-helix content and promoting hydrophobic aggregation. These alterations substantially modified interfacial properties: both the amount of adsorbed protein at the interface and the thickness of the interfacial membrane decreased (from 4.0 nm to 1.0 nm). As a result, RF treatment facilitated controllable partial coalescence of fat globules, leading to a stable foam system with fine bubble size, high firmness, and excellent shape retention. The RF-45 condition was identified as optimal. This study demonstrates that precooling based on heat transfer efficiency can impart a structural "memory effect" on proteins, offering an efficient physical strategy for the targeted regulation of fat globule coalescence and customization of foam properties.

Non-dairy whipped cream, a frozen aerated emulsion, inevitably undergoes several partial or complete freeze-thaw cycles during storage, transportation and use, which affects its quality. This study investigated the effects of fat crystal shape and size on the stability of whipped emulsions containing hydrogenated palm kernel oil (22.5 % solid fat content) under freeze-thaw cycles at 10, 20 and 30 degrees C subjected to 1, 3 and 5 cycles. Thermodynamic analysis revealed that the melting and crystallization enthalpy of both oil phase and emulsion significantly increased with increasing temperature. The crystallization enthalpy of the emulsion increased from 52.96 J/g to 56.83 J/g at 30 degrees C, while decreased from 28.11 J/g to 17.89 J/g at 20 degrees C with increasing freeze-thaw cycles. Higher crystallization enthalpy facilitated forming larger and thicker fat crystals, thereby reducing interfacial protein content and accelerating fat globules coalescence. Consequently, higher apparent viscosity and larger particle size were observed. This phenomenon ultimately resulted in an unstable structure with decreased overrun and increased firmness. The obtained result provides a conclusive indication of how fat crystals destabilize emulsions during freeze-thaw processes.

This research investigates the impact of the synergy between raw milk protein (RW) and sodium caseinate (SC) on the stability and quality of whipped cream made from raw milk with 20% fat, a key determinant of product performance and consumer satisfaction. At an RW to SC ratio below 4:1 in the aqueous phase, spectral shifts around 3000 cm-1 signaled stronger hydrogen bonding; the mixed proteins with alpha-helices content decreased by approximately 11.3%, while beta-sheet content increased by 10%. This interaction diminished the adsorption of the RW-SC protein at the emulsion interface, increasing interfacial tension and reducing the elasticity of the water-oil interface, promoting greater partial coalescence among droplets. These mixed proteins distributed in the aqueous phase further adsorb onto the partially coalesced droplets, promoting the formation of a stable aerated network structure. This research offers important guidance for precisely managing and adjusting the stability of whipped cream made from raw milk.

This study investigates the impact of different hydrophilic polyglycerol fatty acid esters (SWA-10D, M-7D and M -10D) on the stability of aerated emulsions containing palm oil stearin (solid fat content of 6% w/w) under varying pressures. The study encompasses a comparative analysis of the microstructure of droplets, distribution of fat crystals, and protein at the interface within these distinct emulsions. In addition, the study evaluates the stability of the emulsions after a whipping process. The microstructure of emulsions prepared with M-7D showed discernible evident bright rings that become more pronounced as pressure increased. Furthermore, the droplet size of M-7D emulsion was consistently smaller in comparison to M-10D and SWA-10D emulsions at different pressure levels. The M-7D emulsion exhibited a higher nucleation rate, featuring a greater count of crystal nuclei at the interface. Simultaneously, the interfacial protein content in the M-7D emulsion was lower compared to the other samples, diminishing from 2.5 mg/mL to 0.6 mg/mL as pressure increased. Consequently, the interface accommodated a higher concentration of interfacial fat crystals, while the protein content decreased, resulting in increased partial coalescence. This phenomenon, in turn, promoted the formation of a sharp rosette-shaped aerated structure, leading to a diminutive reduction of less than 10% in height over 6 h. This outcome serves as a clear indicator of the formation of a stable aerated structure.

Hemp protein is an important dietary source rich in cannabinoid (CBD) and comprehensive amino acids, but its application in food is limited due to its poor emulsibility and solubility. In this study, hemp seed proteins were used to produce hemp protein nanoparticles (HPNs) by anti-solvent precipitation for the first time using formic acid as solvent. During anti-solvent precipitation, the supersaturation can control the number and size of the nanoparticles produced. Three important factors, including the solvent-antisolvent ratio, the dropping rate and the stirring rate were used to adjust the supersaturation. At moderate supersaturation, such as 1:10 (v/v) solvent-antisolvent ratio, a dropping rate of 15 mL min-1 or a stirring rate of 1000 rpm, HPNs exhibited smaller particle size (-130 nm), greater zeta-potential (-50 mV) and stronger wettability to water compared to HPNs prepared under high or low supersaturation. HPNs prepared under moderate supersaturation exhibited more random coil (24.83%) and beta-sheet (61.75%), exposing more hydrophobic amino acid residues. All O/W Pickering emulsions were able to remain stable during 3 weeks storage at 20 degrees C. In the presence of HPNs prepared under moderate supersaturation, the emulsions exhibited larger droplet size than HPNs prepared under low or high supersatu-ration, increasing from-300 nm to-450 nm. Because many HPNs were separated from the interface, Pickering emulsions prepared with these HPNs exhibited higher apparent viscosity than HPNs prepared under low or high supersaturation. This research will expand the way of hemp proteins utilization, and also broaden the prepa-ration method and regulation means of protein-based Pickering emulsions.

The effect of different types of monoglycerides, including monopalmitin, capryl monoglyceride (GMB), and succinylated monoglyceride (GMSA) in combination with palm kernel stearin (PKS) and beeswax (BW), on the formation, crystal network structure, and partial coalescence properties of aerated emulsions (20 % w/w fat) was investigated. The stability of BW and PKS crystals with a 1 % concentration of GMSA and GMB, respectively, in the oil phase was lower than the other crystals. BW-GMSA and PKS-GMB crystals exhibited a lower crystallization rate, higher contact angles and no significant peak shift in the small-angle X-ray scattering results. The BW-GMSA and PKS-GMB emulsions had a lower nucleation rate in the bulk and a higher nucleation rate at the interface, resulting in a higher fraction of crystals adsorbed at the oil/water interface. This reduced the number of interfacial proteins and led to a high degree of partial coalescence and the formation of stable aerated networks.

This study investigates the impact of various chain lengths of hydrophilic polyglycerol fatty acid esters (HPGEs), namely SWA-10D, M-7D and M-10D on protein interactions and their influence on the surface morphology and interfacial properties of low-fat aerated emulsions under different pressures conditions. M-7D and M-10D samples exhibited larger particle sizes, higher ζ-potential and rougher surface compared to SWA-10D sample at 1 % concentration of HPGEs. Consequently, M-7D and M-10D samples demonstrated lower values of G', G'', and higher values tan δ at the oil-water interface as pressure increased, thereby promoting the formation of less viscoelastic structures. M-7D sample, characterized by lower content of α-helix structures, resulted in an observable redshift in the NH and CO groups of the protein. Molecular docking analysis affirmed that M-7D sample exhibited a lower absolute binding energy value, indicating stronger interaction with the protein compared to other samples, ultimately contributing to the unstable interfacial membrane formed.

Beeswax (BW) is widely used in structured oil to mimic fat crystals, due to its needle-like crystal structure and effective gelling ability. In this study, the crystallization behavior of BW in liquid oil was analyzed at different cooling temperatures and BW concentrations. Results showed that temperature and BW concentrations played a role in reaching the supersaturation state for the system of BW in linseed oil, with 40%BW at 20 C and 20%BW at 5 C, respectively. Short nuclear induction time and higher crystallinity of BW were found at lower cooling temperatures, promoting formation of supersaturation state. In addition, the apparent activation energy of the crystallization process indicates that crystallization is inhibited at high BW concentrations. Furthermore, higher supersaturation levels and lower cooling temperatures affected the droplet size and crystal structure of the O/W emulsions; these conditions accelerated the penetration of crystals through the interfacial membrane and led to droplet aggregation and coalescence. High supersaturation level and low cooling temperature promoted emulsion instability and had a remarkable impact on food quality.

The effect of different types of oils including camellia oil (CLO), sunflower oil (SFO), corn oil (CO) and linseed oil (LO) on the formation, crystal network structure and mechanical properties of 4%wt beeswax (BW) in oleogel was investigated. BW oleogels containing oils with higher contents of polyunsaturated fatty acids gelled first (1%wt), especially LO with higher contents of linolenic acid rather than CLO with higher contents of monounsaturated fatty acids. In comparison, oils with higher polyunsaturated fatty acid contents exhibited higher Db with more extensive microstructure at different cooling rates, which was related to shorter nucleation induction time of crystal and higher crystallinity. Stronger van der Waals forces were observed in oleogels with higher polyunsaturated fatty acid contents especially for LO oleogel. Rheology also showed that LO oleogel with higher content of linolenic acid had higher crystallinity and lower crystal melting interfacial tension, resulting in the formation of a more stable network structure.

Wax-based oleogels attract considerable attention for their perfect gelation properties, but the waxy mouthfeel severely limits their implementation in food. Herein, we developed a novel strategy via designing the crystal network to produce wax-based oleogels with a suitable mouthfeel. Four natural waxes with different melting points were selected as oleogelators to investigate the gelation behavior. All waxes at 5 wt% concentrations could form stable oleogels with low-frequency dependence. Especially, rice bran wax (RBW) and beeswax (BW) with high oil-binding capacity indicated that the ordered crystal network with fiber or needle-like morphology is more suitable for trapping liquid oil. Interestingly, China lacquer wax (ZLW) presented satisfactory oral melting characteristics according to the melting properties. Subsequently, to enhance the structure of ZLW-oleogel, RBW and BW with desirable crystal networks were added at varying mass ratios (100:0, 75:25, 50:50, 25:75, and 0:100). The binary oleogels exhibited monotectic behavior from thermodynamic phase diagrams. The polarization microscope indicated that similar needle-like crystals in BW/ZLW system enhanced the order of network structure, while long fiber-like crystals by RBW dominated the crystallization of RBW/ZLW binary oleogels. Finally, the BW/ZLW binary oleogels with ratios of 25:75 and 50:50 showed no-waxy mouthfeels in sensory analysis. These findings provide strong theoretical support for the application of wax-based oleogels in plastic fats replacement. PRACTICAL APPLICATION: Natural wax-based oleogel has been widely investigated due to the high oil binding capacity and perfect gelation properties. But its waxy mouthfeel severely limits the application in the food industry. In this study, oleogels with no-waxy an mouthfeel were obtained by designing wax-blend crystalline network. These findings provide strong theoretical support for the application of wax-based oleogels in plastic fats replacement.