estradiol (Estreva oral / Estreva / Estreva gel)

The rheological behavior, particle properties and supramolecular structure of low acyl gellan gum fluid gels: impact of the calcium concentration before fluid gel formation.

D'Oria Gabriele G, Zhu Yanshen Y, Limbach Hans Joerg HJ, Hartmann Christoph C et al.

Fluid gels are jammed microgel suspensions obtained by shearing a gelling hydrocolloid during its sol-gel transition. This study focused on calcium-induced low acyl gellan gum (LAGG) fluid gels and investigated the impact of calcium concentration before fluid gel formation on the resulting rheological behavior, fluid gel particle properties, and supramolecular structure. The elasticity and yield stress of fluid gels and quiescently cooled gels reached a maximum when the calcium concentration was increased from 0.78 to (approx.) 30 mmol/kg. Small angle X-ray scattering (SAXS) of fluid gels revealed a progressive increase in gel network connectivity up to the calcium concentration where the peak in rheological properties was observed followed by a less interconnected network at calcium concentrations above the peak. Furthermore, rheological measurements supplemented with free calcium and zeta-potential measurements, support that the decrease after the peak in rheological response is due to the combination of fluid gel particle softening with a decrease in surface charge. The results of this study enable to establish clearer links between rheological behavior, particle properties and supramolecular structure of calcium-induced LAGG fluid gels. This work enables a more effective design of fluid gel properties for different applications from food to pharma and biomaterials.

Designing soy protein amyloid fibrils-high methoxyl pectin composite gel as a potential dysphagia food: Focus on interaction exploration and delivery properties.

Feng Jianling J, Yang Bowen B, Han Xu X, Tong Xiaohong X et al.

In this study, a composite gel system oriented by dysphagia diet was constructed by soy protein amyloid fibrils (SAF) crosslinking high methoxyl pectin (HMP). The interaction mode, structure and properties of composite gels at different pH values and composite ratios were investigated. Results showed that HMP enhanced the gel properties of SAF through non-covalent interaction and steric hindrance of its own polysaccharide chain. Among them, the network pores of the pH 7.0 group gel were smaller, and the structure was more uniform than those of pH 2.0 group gel. Moreover, the composite gel changed from protein-based to polysaccharide-based as the volume ratio of SAF and HMP decreased, and the size of the intermolecular interaction force and the three-dimensional network structure changed. In particular, pH 7.0-SAF-HMP-1:1 had the optimal water holding capacity (91.37 ± 2.14%), rheology, textural properties, and lubricating performance. pH 7.0-SAF-HMP-1:1 was classified as Level 5 according to the International Dysphagia Diet Standardization Initiative and can be considered as potential transition foods. Furthermore, when the curcumin was 3 mg/mL, it had the highest embedding rate (83.62 ± 1.27%), bioaccessibility (74.87 ± 0.82%), and stability. These studies provided a theoretical basis for the ideal gels for dysphagia and functional foods.

Ultrasound gel: an overlooked sustainability challenge.

Ip Vivian H Y VHY, Bloc Sébastien S, Sondekoppam Rakesh V RV

Effects of sodium hyaluronate with different molecular weights on whey protein-sodium hyaluronate complexes and emulsion gels, and their application in yogurt.

Zhang Herui H, Tao Ran R, Liu Meitong M, Li Yang Y

Whey protein is widely used in yogurt, fermented milk, and other formulated dairy products, but its applications are often limited by phase separation, weak gel structure, and insufficient stability during processing and storage. This study evaluated the effects of sodium hyaluronate with different molecular weights and concentrations on whey protein-sodium hyaluronate complexes, emulsion gels, and their application in yogurt. Sodium hyaluronate interacted with whey protein through noncovalent forces, including electrostatic interactions and hydrogen bonding, and altered protein conformation and interfacial characteristics. Among the tested concentrations, 0.8% sodium hyaluronate provided the best interfacial performance and was selected for subsequent emulsion-gel and yogurt experiments. The resulting emulsion gels showed predominantly elastic behavior and shear-thinning properties, and their viscosity, gel strength, and network-forming capacity increased with sodium hyaluronate molecular weight. When incorporated into yogurt, these emulsion gels improved texture and water-holding capacity, with the greatest improvement obtained from sodium hyaluronate with a molecular weight of 800 to 1,500 kDa. Under the formulation and processing conditions tested, these results demonstrate that regulating sodium hyaluronate molecular weight can improve the structure, gel functionality, and yogurt application performance of whey protein-based dairy systems.