This study investigated the formation mechanisms and gelation properties of soybean hull polysaccharides (SHPs)-soybean protein isolate (SPI) composite gels under varying SHP concentrations (0–2 %, w/v) and pH conditions (2.0–11.0). Key parameters analyzed included conformational changes, intermolecular forces, microstructure, water holding capacity (WHC), texture, and moisture migration. The results demonstrated that hydrophobic interactions, disulfide bonds, and hydrogen bonds were the primary forces stabilizing SHPs-SPI gels, while ionic bonds contributed the least, regardless of SHPs concentration and pHs. The addition of SHPs led to a decrease in surface hydrophobicity and intrinsic fluorescence, whereas WHC, texture properties, and zeta potential increased correspondingly. Electrophoresis revealed the formation of macromolecular aggregates with molecular weights exceeding 245 kDa upon SHPs addition. At pH 2.0, gels exhibited a positive surface charge with the lowest zeta potential (1.08 ± 0.12 mV) and the most dispersed water distribution. However, negative zeta potential was found at pH 7.0 and pH 11.0. Gels at pH 7.0 exhibited the lowest WHC (69.66 % ± 2.53 %) and hardness (114.79 ± 3.72 g), while pH 11.0 resulted in the lowest surface hydrophobicity (100.8 ± 9.21). These findings provide valuable insights into the pH and polysaccharide concentration-dependent mechanisms governing the formation of SHPs-SPI composite gels, supporting the potential application of SHPs as functional gelling agents in food systems.

The efficient utilization of soybean by-products, such as soybean hull and wet okara, has significant potential in enhancing their economic value in the food industry. In this study, extruded soybean by-products (ESBP) particles were processed using dynamic high-pressure microfluidization (DHPM) to produce microfluidized ESBP (MESBP) particles. The physicochemical properties and structural characteristics of MESBP particles and the emulsions they stabilize were comprehensively evaluated. The results showed that DHPM treatment did not alter the chemical bonds and crystalline structure of MESBP particles but induced a rougher and more porous microstructure. While ESBP particles alone were unable to form stable emulsions, MESBP particles exhibited improved emulsifying properties with increasing DHPM intensity, including smaller particle sizes, higher absolute ζ-potential values, and larger contact angles. Correspondingly, the droplet sizes of emulsions stabilized by MESBP particles decreased, while their absolute ζ-potential, apparent viscosity, viscoelastic (G') and viscous (G′') moduli increased with increasing DHPM intensity. Emulsions stabilized by MESBP particles treated at high DHPM intensity demonstrated superior storage and physical stability, attributed to the formation of a gel-like network structure via strong particle adsorption at the oil–water interface. The findings present a promising strategy for valorizing soybean by-products as effective particulate emulsifiers, thereby broadening their application in the food sector.

This study investigated effects of ripening on physicochemical, aroma profiles, and microbial succession in Italian-style dry-cured ham (ISDCH). Results showed that moisture content and pH decreased significantly during ripening, while the proteolytic index, cohesiveness, and hardness increased. Seventeen key volatile compounds were identified, with aldehydes dominating early ripening and esters becoming enriched in later stages. High-throughput sequencing showed dynamic microbial shifts, with Staphylococcus and Tetragenococcus emerging as dominant genera at the mid-to-late ripening stages. Sixteen potential biomarkers were identified through random forest analysis. Correlation analysis further indicated that Tetragenococcus was closely associated with ester formation, contributing to enhanced aroma complexity. These results provide new insights into microbial contributions to flavor development in ISDCH and offer guidance for selecting potential starter cultures to improve product quality.

This study aimed to clarify the effect of different emulsifiers on the structural and functional properties of
ethylcellulose (EC) based oleogels prepared with sunflower oil. Oleogels were formulated with 4 wt% EC as the
oleogelator and 1 wt% emulsifier, including glyceryl monostearate (GMS), sorbitan monooleate (SMO), sorbitan
monostearate (SMS), soybean lecithin (SBL), glyceryl monolaurate (GML), and sorbitan monolaurate (Span20).
The incorporation of emulsifiers significantly influenced oleogel appearance, transparency, and color: EC-Span20
exhibited the highest clarity, EC-GMS appeared opaque and whitish, and EC-SBL showed a distinctive orange-red
hue. Microscopic analysis showed emulsifiers induced distinct crystalline morphologies, while FTIR analysis
indicated that emulsifier-EC interactions mainly relied on van der Waals forces. Small-angle X-ray scattering
revealed that GMS and SBL promoted highly ordered lamellae, whereas Span20 and SMO formed short-range
lamellar clusters. Despite these structural modifications, X-ray diffraction confirmed that all oleogels retained
the β-crystalline form of EC. Functionally, emulsifiers enhanced performance: GMS, GML, SBL, and SMO
significantly increased hardness, and all improved oil-binding capacity (OBC), among which EC-GMS had the
highest OBC (55.25 %), over twice of the control’s (26.17 %). These findings show emulsifiers can effectively
modulate EC based oleogels’ structural and functional properties, supporting their use in tailored food system
design.