Katsuyoshi Nishinari

Mixed gels based on fresh white cheese (twaróg) and type A gelatin were prepared to investigate their rheological, microstructural, surface, and storage-related properties and to examine possible interactions between casein and gelatin. Selected gels underwent a blending/aeration treatment that simultaneously reduced particle/cluster size and incorporated air. Increasing gelatin concentration was associated with stronger viscoelastic and textural responses. Because total solids were held constant, increasing the gelatin concentration also decreased the casein fraction; therefore, the observed changes reflect changes in the relative proportions of the two protein components as well as the addition of gelatin. ATR-FTIR spectra showed band shifts consistent with changes in the local molecular environment, but these shifts do not establish specific casein–gelatin interactions or changes in casein secondary structure. The blending/aeration treatment was associated with changes in gel microstructure, lower surface roughness, and a lower water contact angle. Turbiscan profiles showed optical changes during 14 days of refrigerated storage. The milled gel containing 2% gelatin had the lowest final TSI among the measured profiles; because only one independently prepared sample per formulation was measured, these comparisons are descriptive and do not establish statistically significant differences in stability or product shelf life. The mixed gels may have potential for refrigerated curd-cheese snack products, although further product-scale validation is required.

Emulsions serve vital roles in the food industry, including structural design and delivery of functional components. As thermodynamically unstable systems, emulsions undergo various destabilization processes over time. Therefore, understanding the instability mechanisms of emulsions and how to combat them have been long‐term research topics. Although extensive research has focused on the impacts of the aqueous phase and emulsifiers on emulsion stability, the regulatory role of the oil phase has long been undervalued, and the underlying mechanisms remain to be fully elucidated. This review mainly summarizes the influence of the oil phase on the formation and stability of food emulsions based on reported research, aiming to provide useful principles and rational references for future research. We focus on destabilization phenomena and mechanisms, as well as the effects of the physicochemical properties of the oil phase, including polarity, carbon chain length, degree of unsaturation, oxidation state, and other physical attributes such as density, viscosity, and water solubility. From a multi‐scale perspective, we discuss the mechanisms by which the oil phase regulates emulsion formation and stability, including the adsorption kinetics, interfacial thickness, and interfacial rheological properties of emulsifiers, as well as the droplet size distribution and zeta potential of emulsions. In addition, the adaptability of various emulsifiers with specific oil phases is discussed, with emphasis on challenging systems including volatile essential oils, oxidation‐prone polyunsaturated lipids, and aerated emulsions. This review highlights the pivotal role of the oil phase and provides a theoretical basis for the rational design and quality control of food emulsions.

Food has been categorized as solid, molecular dispersion, colloidal (e.g., emulsions, gels, sols), and coarse dispersion that exhibit unique rheological behavior driven by polysaccharides, proteins, and lipids. These compounds exhibit various functional attributes such as texture, stability, and sensory quality. During processing, starch gelatinize, proteins denature and coagulate, and fat droplets interact with biopolymers to form viscoelastic or structured networks. These molecular and microstructural changes directly influence rheological behavior. Small‐amplitude oscillatory shear (SAOS) rheology has been used as an effective tool in analyzing the microstructure and component interactions within diverse food systems. By probing linear viscoelastic properties under small deformations, SAOS enabled the characterization of structural transitions without disrupting the internal structure. Additionally, variations in viscoelasticity, viscosity, and friction control microstructural breakdown, bolus cohesion, and swallowing, thereby linking rheological responses across oral time scales with sensory perception. These measurements provided insights into the viscoelastic balance of storage and loss moduli, which reflected molecular interactions, network formation, and stability of food matrices. Additionally, the present study explored the application of SAOS that characterizes the viscoelastic behavior of food, which closely linked to their microstructure and component interactions. This review discussed how microstructure influences food rheology, particularly under SAOS conditions, and explored the integration of computational fluid dynamics (CFD), mathematical modeling, and advanced microstructure analysis techniques (e.g., microscopy) to enhance our understanding of food systems. Practical Application : SAOS plays a significant role in dairy, bakery, and starch industries. It provides valuable insight into structure–function relationship of food linking viscoelastic properties with microstructure and molecular interaction. It enables dairy technologist in understanding and optimizing the texture, gel formation, and stability in products like yogurts and cheese, ensuring proper gel structure, preventing syneresis, and achieving consumer‐preferred textures. For the bakery industry, rheological insights into dough properties are essential for controlling gluten development, starch gelatinization, and protein coagulation, which directly impact the crumb structure, texture, and rise of bread and cakes. Additionally, it aids in formulating gluten‐free and reduced‐fat baked goods by identifying suitable substitutes to replicate desired viscoelastic properties. In the starch industry, dynamic rheology is crucial for assessing gelatinization/retrogradation behavior and stability of native and modified starches, optimizing their use in applications like thickened sauces, weaning food, and confectionery. It also facilitates processing optimization during heating, cooling, and extrusion, ensuring consistent product quality. Additionally, rheological study provides a powerful framework for designing foods that perform reliably during oral processing in the presence of saliva. This approach is particularly valuable for developing texture‐modified and dysphagia‐oriented foods that retain consumer‐acceptable mouthfeel while ensuring safe swallowing, thereby supporting healthy aging and improving quality of life.

Acute wounds exhibit complex diversity, necessitating immediate hemostasis and tailored wound care strategies. To address these challenges, we developed protein- and polysaccharide-based hydrogel and aerogel dressings designed to adapt to the therapeutic demands of diverse clinical injury scenarios. Herein, a double cross-linked hydrogel based on type B gelatin (Gel), oxidized konjac glucomannan (OKGM), and borax was synthesized. We also fabricated an oriented network-structured aerogel composed of silk fibroin (SF), xanthan gum (XG), and poly(vinyl alcohol) (PVA) by ice templating. It has been demonstrated that the Gel-OKGM-Borax hydrogel possessed adjustable self-healing capabilities, injectability, biodegradability, and microstructural and physicochemical attributes, showing its potential for treating deep and irregular wounds. The SF-XG-PVA aerogel (unidirectional freezing, -20 °C) exhibited favorable flexibility, rapid water absorption rate (achieving equilibrium within 112 s), and slower degradation rate, indicating its suitability for the treatment of superficial and flat wounds. When applied in a hemostatic ability assay, the Gel-OKGM-Borax hydrogel elicited a hemostatic effect (32.87 ± 2.51 mg, 88 ± 13 s, P < 0.05), compared with the SF-XG-PVA aerogel (79.02 ± 6.31 mg, 126 ± 11 s, P < 0.05) and gauze group (123.94 ± 20.62 mg, 173 ± 4 s, P < 0.05). Notably, the Gel-OKGM-Borax hydrogel and SF-XG-PVA aerogel possessed good biocompatible, anti-inflammatory properties, and can promote skin wound healing. Overall, this study highlights the potential of the Gel-OKGM-Borax hydrogel and SF-XG-PVA aerogel as promising biomaterials in wound management.