Structure-property relationship of pea protein microgels as fat analogues in Pickering oil-in-water emulsions: effect of salt addition.

BACKGROUND: The design of plant-based microgels provides a platform for food ingredients to enhance palatability and functionality. This work aimed to explore the modifying effect of salt addition (KCl) on the structure of pea protein microgel particles (PPI MPs), on the interfacial adsorption and characteristics of formed emulsions as fat analogues. RESULTS: Salt addition (0-200 mmol L-1) promoted a structural transformation from α-helix to ß-sheet, increased the surface hydrophobicity (from 1160.8 to 2280.7), and increased the contact angle (from 56.73° to 96.47°) of PPI MPs. The electrostatic shielding effect led to the tighter packing of MPs with irregular structures and lowered the adsorption energy barrier. Notably, salt-treated PPI MPs could adjust their adsorption state at the interface. The discernible adsorption of PPI MPs with 200 mmol L-1 salt addition that possessed enhanced anti-deformation ability dominated the interfacial stabilization, whereas a relatively rougher stretched continuous interfacial film formed after spreading and deformation of 0 mmol L-1 MPs. A tribological test suggested that emulsion stabilized by MPs at 0 (0.0053) and 80 mmol L-1 (0.0068) had similar friction coefficients to commercial mayonnaise (0.0058), whereas a higher salt concentration (200 mmol L-1) lowered its oral sensation due to the adsorption layer and enhanced the resistance to droplet coalescence during oral processing. CONCLUSION: Salt could be a modifier to tune the structure of microgels, and further promote the formation and attributes of emulsions. This study would improve application attributes of PPI MPs in the design of realistic fat analogues. © 2024 Society of Chemical Industry.

Rolling bearings fault diagnosis based on two-stage signal fusion and deep multi-scale multi-sensor network.

In order to realize high-precision diagnosis of bearings faults in a multi-sensor detection environment, a fault diagnosis method based on two-stage signal fusion and deep multi-scale multi-sensor networks is proposed. Firstly, the signals are decomposed and fused using weighted empirical wavelet transform to enhance weak features and reduce noise. Secondly, an improved random weighting algorithm is proposed to perform a second weighted fusion of the signals to reduce the total mean square error. The fused signals are input into the deep multi-scale residual network, the feature information of different convolutional layers is extracted through dilated convolution, and the features are fused using pyramid theory. Finally, the bearings states are classified according to the fusion features. Experiment results show the effectiveness and superiority of this method.

Engineering surfactant-free pickering double emulsions gels with different structures as low-calorie fat analogues: Tunable oral perception, inhibiting lipid digestion, and potent co-delivery for lycopene and epigallocatechin gallate.

Structural design has been as a transformative strategy to create clean-label and well-nourished fat-based foods. Herin, surfactant-free, plant-based oil-in-water-in-oil (O/W/O) and water-in-oil-in-water (W/O/W) emulsions gels (EGs) were designed using protein microgels and fat crystals formed in situ, which achieved dual-interface Pickering stabilization. The suitability and difference of O/W/O and W/O/W EGs as fat analogues in maintaining fat texture, inhibiting lipid digestion, target release and bioactivity of co-loading epigallocatechin gallate (EGCG) and lycopene were examined. O/W/O and W/O/W EGs displayed own unique characteristics, and could be tailored to optimize their performance. O/W/O EGs provided smoother oral perception similar to butter. The multi-structure and interface modulation for double EGs achieved inhibiting lipid digestion, fat phase position mainly controlled the digestive process. Co-delivery systems exhibited synchronous release profiles, allowing a more obvious in-time sustained release of lycopene in O/W/O and EGCG in W/O/W EGs. Both co-delivery O/W/O and W/O/W showed anti-inflammatory bioactivity.

Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application.

Fat plays a pivotal role in the appearance, flavor, texture, and palatability of food. However, excessive fat consumption poses a significant risk for chronic ailments such as obesity, hypercholesterolemia, and cardiovascular disease. Therefore, the development of green, healthy, and stable protein-based emulsion gel as an alternative to traditional fats represents a novel approach to designing low-fat food. This paper reviews the emulsification behavior of proteins from different sources to gain a comprehensive understanding of their potential in the development of emulsion gels with fat-analog properties. It further investigates the emulsifying potential of protein combined with diverse substances. Then, the mechanisms of protein-stabilized emulsion gels with fat-analog properties are discussed, mainly involving single proteins, proteins-polysaccharides, as well as proteins-polyphenols. Moreover, the potential applications of protein emulsion gels as fat analogues in the food industry are also encompassed. By combining natural proteins with other components such as polysaccharides, polyphenols, or biopolymers, it is possible to enhance the stability of the emulsion gels and improve its fat-analog texture properties. In addition to their advantages in protecting oil oxidation, limiting hydrogenated oil intake, and delivering bioactive substances, protein-based emulsion gels have potential in food 3D printing and the development of specialty fats for plant-based meat.

Natural shellac-based microcapsules as lipase carriers for recyclable efficient Pickering interfacial biocatalysis.

Enzyme is an important class of catalyst. However, the efficiency of enzyme-catalyzed reactions is constrained by the limited contact between the enzyme and its substrate. In this study, to overcome this challenge, lipase-loaded microcapsules were prepared from natural shellac and nanoparticles using the emulsion template method. These microcapsules can perform dual roles as stabilizers and enzyme carriers to construct a water-in-oil Pickering interfacial biocatalytic system. The results showed that the hydrolytic conversion of the microcapsules could reach 90% within 20 min, which was significantly higher than that of the traditional biphasic system. The catalytic activity was influenced by the oil-to-water volume ratio and the microcapsule content. The microcapsules remained highly catalytic efficiency even after storage for three months or seven cycles of reuse. These microcapsules were prepared without the use of any cross-linkers or harsh solvents. This green and efficient catalytic system has great application prospects in the food industry.

Carrageenan-induced conjugated oat protein isolate microgel particles as structure modulators in fat analogues and their digestion behaviors.

HYPOTHESIS: Engineering plant-based microgel particles (MPs) at a molecular scale is meaningful to prepare functional fat analogues. We hypothesize that oat protein isolate (OPI) and κ-carrageenan (CA) have synergy in MPs formation, using MPs with controllable structure, and further to fabricate fat analogues with adjustable characteristics is feasible. Their digestion fate will also be possibly modulated by interfacial coatings. EXPERIMENTS: OPI-based conjugated MPs with tunable rigidities by changing crosslinking densities were designed. The relationship between microgel structures, and emulsion gel properties was explored through spectroscopy, microstructure, rheology and tribology. The delivery to lycopene, as well as inhibiting digestion behaviors of fat analogues was evaluated in a simulated gastro-intestinal tract. FINDINGS: The rigidity of conjugated MPs could be tailored to optimize the performance of fat analogues. OPI-1 %CA MPs could stabilize emulsions up to 95 % oil fraction with fine texture. Tribological behaviors had a dependence on microgel elasticity and interfacial coatings, medium hard MP-stabilized emulsion was less disrupted without coalescence after oral processing. Digestion was delayed by denser and harder MPs by softening the interfacial particle layer or limiting lipase accessibility. Softer conjugated MPs possessed better flexibility and were broken down more easily leading to a higher rate of lipid digestion.

What Exactly Can Bionic Strategies Achieve for Flexible Sensors?

Flexible sensors have attracted great attention in the field of wearable electronic devices due to their deformability, lightness, and versatility. However, property improvement remains a key challenge. Fortunately, natural organisms exhibit many unique response mechanisms to various stimuli, and the corresponding structures and compositions provide advanced design ideas for the development of flexible sensors. Therefore, this Review highlights recent advances in sensing performance and functional characteristics of flexible sensors from the perspective of bionics for the first time. First, the "twins" of bionics and flexible sensors are introduced. Second, the enhancements in electrical and mechanical performance through bionic strategies are summarized according to the prototypes of humans, plants, and animals. Third, the functional characteristics of bionic strategies for flexible sensors are discussed in detail, including self-healing, color-changing, tangential force, strain redistribution, and interfacial resistance. Finally, we summarize the challenges and development trends of bioinspired flexible sensors. This Review aims to deepen the understanding of bionic strategies and provide innovative ideas and references for the design and manufacture of next-generation flexible sensors.

Longitudinal Relationships Among Child School Engagement, Parental Monitoring, and Child Prosocial Behavior: A Child-Parent Synergistic Mechanism.

Numerous contextual factors have been identified that impact the development of children's prosocial behavior, yet the influence of child-initiated factors on prosocial behavior and its underlying mechanism remains unclear. This study employed three longitudinal models to examine in depth how children's school engagement may promote the development of their own prosocial behavior. Three-wave longitudinal data from 4691 children (M age = 9.480, SD = 0.507; 48.2% female) with 2-year intervals were used. Sequentially, a cross-lagged panel model, a random intercept cross-lagged panel model, and a parallel process latent growth model were constructed. The findings indicated that children's school engagement consistently predicted the future level, dynamic changes at within-person level, and long-term trends in their prosocial behavior, and these longitudinal relationships were partially mediated by parental monitoring. These results reveal a child-parent synergistic mechanism for the development of prosocial behavior, wherein children's school engagement both directly promotes their own prosocial behavior and simultaneously enhances prosocial behavior through eliciting increased parental monitoring.

Decoding the task specificity of post-error adjustments: Features and determinants.

Errors typically trigger post-error adjustments aimed at improving subsequent reactions within a single task, but little work has focused on whether these adjustments are task-general or task-specific across different tasks. We collected behavioral and electrophysiological (EEG) data when participants performed a psychological refractory period paradigm. This paradigm required them to complete Task 1 and Task 2 separated by a variable stimulus onset asynchrony (SOA). Behaviorally, post-error slowing and post-error accuracy exhibited task-general features at short SOAs but some task-specific features at long SOAs. EEG results manifest that task-general adjustments had a short-lived effect, whereas task-specific adjustments were long-lasting. Moreover, error awareness specifically conduced to the improvement of subsequent sensory processing and behavior performance in Task 1 (the task where errors occurred). These findings demonstrate that post-error adjustments rely on both transient, task-general interference and longer-lasting, task-specific control mechanisms simultaneously, with error awareness playing a crucial role in determining these mechanisms. We further discuss the contribution of central resources to the task specificity of post-error adjustments.

Droplet Bottom Expansion and Its Wettability Control Mechanism Based on Macroscopic Defects.

Biomimetic surfaces with special wettability have received much attention due to their promising prospects in droplet manipulation. Although some progress has been made, the manipulation of droplets by macroscopic defects of the millimeter structure and the wetting-state transition mechanism have rarely been reported. Herein, inspired by lotus leaves and desert beetles, biomimetic surfaces with macroscopic defects are prepared by laser processing and chemical modification. Various functions of droplet manipulation are achieved by controlling the millimeter-scale macroscopic defects, such as droplet capture, motion trajectory changing, and liquid well. And a droplet bottom expansion phenomenon is proposed: wetting-state transition in superhydrophobic regions around defects. The "edge failure effect" is proposed to explain the force analysis of droplet capture and the droplet bottom expansion to distinguish it from the adhesion phenomenon presented by the droplet sliding. 53.28° is defined as the expanded saturated angle of the as-prepared surface, which is used to distinguish whether the defect could cause the droplet bottom expansion. An enhanced edge failure effect experiment is designed to make the droplet bottom expansion more intuitive. This work provides a mechanistic explanation of the surfaces that utilize macroscopic defects for droplet manipulation. It can be applied to the monitoring of droplet storage limits, providing a perspective on the design and optimization of superhydrophobic surfaces with droplet manipulation.

Multi-biomimetic Double Interlaced Wetting Janus Surface for Efficient Fog Collection.

Various methods to solve water scarcity have attracted increasing attention. However, most existing water harvesting schemes have a high demand for preparation methods and costs. Here, a multi-biomimetic double interlaced wetting Janus surface (DIWJS) was prepared by laser for effective fog collection. The as-prepared surfaces are composed of superhydrophilic points/hydrophobic substrates on the A-side and superhydrophilic stripes/hydrophobic substrates on the B-side. The interlaced wettability and superhydrophilic points on the A side are conducive to capture and permeation of droplets. The superhydrophilic stripes and interlaced wettability on the B-side are conducive to transportation and shedding of droplets. Therefore, the overall fog collection process is accelerated. The proposal of smart farm model validates broad application prospects of DIWJS. This work provides an advanced and multi-biomimetic surface and provides important insights for green, low-cost, and versatile strategies to solve water scarcity issues.

Regulation of fat crystals in water-in-oil emulsions by high-intensity ultrasound: Crystal size and tracing of droplet distribution.

In this paper, two emulsion systems with high and low solid fat contents were prepared from 20 % water phase and 80 % oil phase by adjusting the palm oil/palm stearin/soybean oil ratio. Different ultrasonic power and time were used for the pretreatment of emulsion with different solid fat content, and the application characteristics of ultrasonic in W/O emulsions were explored and evaluated. Directly using high-intensity ultrasound to prepare fatty emulsions would weaken the hardness and storage modulus G' of the samples. Although ultrasound reduced the size of fat crystals in emulsions, the interaction between water droplets and fat crystals needs to be considered. After ultrasonic treatment, water droplets were difficult to immobilize on the crystal surface and thus acted as an active filler to stabilize the emulsion together with the fat crystal network. In high solid fat emulsion systems, an increase in ultrasound power (from 100 W to 200 W) could more affect the crystallization behavior of fats than an increase in ultrasound duration (from 30 s to 60 s), and the distribution of crystals and droplets was more uniform. In the low solid fat emulsion system, the texture of the sample after ultrasonic treatment was softer, and the surface was more delicate and smoother. However, the higher ultrasonic intensity (200 W) was not conducive to the preparation of the spread. Although the ultrasound with excessive intensity promoted the formation of small crystals, it would also lead to the aggregation of small crystals. These small crystals cannot form a uniform crystal network, which increases the fluidity of emulsions.

Bioinspired Photoelectronic Synergy Coating with Antifogging and Antibacterial Properties.

Optically transparent glass with antifogging and antibacterial properties is in high demand for endoscopes, goggles, and medical display equipment. However, many of the previously reported coatings have limitations in terms of long-term antifogging and efficient antibacterial properties, environmental friendliness, and versatility. In this study, inspired by catfish and sphagnum moss, a novel photoelectronic synergy antifogging and antibacterial coating was prepared by cross-linking polyethylenimine-modified titanium dioxide (PEI-TiO2), polyvinylpyrrolidone (PVP), and poly(acrylic acid) (PAA). The as-prepared coating could remain fog-free under hot steam for more than 40 min. The experimental results indicate that the long-term antifogging properties are due to the water absorption and spreading characteristics. Moreover, the organic-inorganic hybrid of PEI and TiO2 was first applied to enhance the antibacterial performance. The Staphylococcus aureus and the Escherichia coli growth inhibition rates of the as-prepared coating reached 97 and 96% respectively. A photoelectronic synergy antifogging and antibacterial mechanism based on the positive electrical and photocatalytic properties of PEI-TiO2 was proposed. This investigation provides insight into designing multifunctional bioinspired surface materials to realize antifogging and antibacterial that can be applied to medicine and daily lives.

IL-6 significantly correlated with the prognosis in low-grade glioma and the mediating effect of immune microenvironment.

To screen immune-related prognostic biomarkers in low-grade glioma (LGG), and reveal the potential regulatory mechanism. The differential expressed genes (DEGs) between alive and dead patients were initially identified, then the key common genes between DEGs and immune-related genes were obtained. Regarding the key DEGs associated with the overall survival (OS), their clinical value was assessed by Kaplan-Meier, RCS, logistic regression, ROC, and decision curve analysis methods. We also assessed the role of immune infiltration on the association between key DEGs and OS. All the analyses were based on the TGCA-LGG data. Finally, we conducted the molecular docking analysis to explore the targeting binding of key DEGs with the therapeutic agents in LGG. Among 146 DEGs, only interleukin-6 (IL-6) was finally screened as an immune-related biomarker. High expression of IL-6 significantly correlated with poor OS time (all P < .05), showing a linear relationship. The combination of IL-6 with IDH1 mutation had the most favorable prediction performance on survival status and they achieved a good clinical net benefit. Next, we found a significant relationship between IL-6 and immune microenvironment score, and the immune microenvironment played a mediating effect on the association of IL-6 with survival (all P < .05). Detailly, IL-6 was positively related to M1 macrophage infiltration abundance and its biomarkers (all P < .05). Finally, we obtained 4 therapeutic agents in LGG targeting IL-6, and their targeting binding relationships were all verified. IL6, as an immune-related biomarker, was associated with the prognosis in LGG, and it can be a therapeutic target in LGG.

Orienting role of the putative human posterior infero-temporal area in visual attention.

The dorsal attention network (DAN) is a network of brain regions essential for attentional orienting, which includes the lateral intraparietal area (LIP) and frontal eye field (FEF). Recently, the putative human dorsal posterior infero-temporal area (phPITd) has been identified as a new node of the DAN. However, its functional relationship with other areas of the DAN and its specific role in visual attention remained unclear. In this study, we analyzed a large publicly available neuroimaging dataset to investigate the intrinsic functional connectivities (FCs) of the phPITd with other brain areas. The results showed that the intrinsic FCs of the phPITd with the areas of the visual network and the DAN were significantly stronger than those with the ventral attention network (VAN) areas and areas of other networks. We further conducted individual difference analyses with a sample size of 295 participants and a series of attentional tasks to investigate which attentional components each phPITd-based DAN edge predicts. Our findings revealed that the intrinsic FC of the left phPITd with the LIPv could predict individual ability in attentional orienting, but not in alerting, executive control, and distractor suppression. Our results not only provide direct evidence of the phPITd's functional relationship with the LIPv, but also offer a comprehensive understanding of its specific role in visual attention.

Multi-source domain adaptive network based on local kernelized higher-order moment matching for rotating machinery fault diagnosis.

Unsupervised domain adaptation has been extensively researched in rotating-machinery cross-domain fault diagnosis. A multi-source domain adaptive network based on local kernelized higher-order moment matching is constructed in this research for rotating-machinery fault diagnosis. Firstly, a multi-branch network is designed to map each source-target pair to a domain-specific shared space and to extract domain-invariant features using domain adversarial thought. Then, a local kernelized higher-order moment matching algorithm is proposed to perform fine-grained matching in shared category subspace. Finally, a feature fusion strategy based on the local domain distribution deviation is applied to synthesize the output features of multiple classifiers to obtain diagnostic results. The experimental validation of two-branch and three-branch networks on two public datasets is carried out and average diagnostic accuracies both exceed 99%. The results demonstrate the effectiveness and superiority of the approach.

The relationship between nonlinear viscoelasticity and baking performance in low-saturated puff pastry margarine.

The oil phase obtained by blending and oleogel methods has potential for the production of non­hydrogenated and low-saturated puff pastry margarine, thereby reducing intakes of both types of dietary fat. The crystal form, microstructure, rheology, and baking applications of puff pastry margarines prepared with anhydrous milk fat (AMF)/palm stearin (POs), POs/palm oil (PO), beef tallow (BT)/PO, or AMF/POs/diacetyl tartaric acid ester of mono(di)glycerides (DATEM) oleogels were investigated using X-ray scattering, polarized light microscope, and rheometer, respectively. All margarines exhibited ß'-form crystal and strongly viscoelastic at low strain. With the addition of DATEM oleogel, their crystal microstructure became more uniform and finer, and the croissants were less hard (1690) and chewiness (160). The chewiness of croissants produced using the margarines was significantly improved with POs content. The theoretical basis for preparation and application in non­hydrogenated and low-saturated puff pastry margarine was provided in the present study.

Choice overload interferes with early processing and necessitates late compensation: Evidence from electroencephalogram.

Having a multitude of choices can be advantageous, yet an abundance of options can be detrimental to the decision-making process. Based on existing research, the present study combined electroencephalogram and self-reported methodologies to investigate the neural mechanisms underlying the phenomenon of choice overload. Behavioural data suggested that an increase in the number of options led to negative evaluations and avoidance of choice tendencies, even in the absence of time pressure. Event-related potential results indicated that the large choice set interfered with the early visual process, as evidenced by the small P1 amplitude, and failed to attract more attentional resources in the early stage, as evidenced by the small amplitude of P2 and N2. However, the LPC amplitude was increased in the late stage, suggesting greater investment of attentional resources and higher emotional arousal. Multivariate pattern analysis revealed that the difference between small and large choice set began at around 120 ms, and the early and late stages were characterised by opposite activation patterns. This suggested that too many options interfered with early processing and necessitate continued processing at a later stage. In summary, both behavioural and event-related potential (ERP) results confirm the choice overload effect, and it was observed that individuals tend to subjectively exaggerate the choice overload effect.

Fat analogue emulsions stabilized by peanut protein microgel particles: microscale and nanoscale structure and stabilization process analysis.

BACKGROUND: Biopolymer-based microgels are being regarded increasingly as promising building blocks in food applications. This study aimed to clarify the evolution process of the network for fat analogue emulsions stabilized by peanut protein isolate (PPI) microgel particles. It also investigated the interfacial structure and characteristics of emulsions (50% oil phase, w/w) stabilized by microgels under different pH conditions. RESULTS: There was an increasing interfacial adsorption capacity for PPI microgels over time (from 85.26% to the maximum of 89.78% at 24 h of storage) due to the aggregation of microgels around droplets and the development of cross-linking microgel chains between adjacent interfaces. The increased ß-sheet content (from 35.51% to 41.12%) of adsorbed microgels indicated unfolding and the enhanced aggregation of microgels, which led to stronger droplet interaction. The network evolution observed with different microscopes clarified the transition to a self-supporting emulsion. The uneven adsorption of large microgel aggregates at the oil-water interface promoted larger and deformed droplets, so more fat-like medium internal phase emulsion stabilized by PPI microgel could be obtained by adjusting the microgel pH to 4.5. The interfacial membranes observed by scanning electron microscopy were thicker and coarser at pH 3.0 and 4.5 than those at pH 7.0 and 9.0. The adsorption of PPI microgel aggregates enhanced the structural strength and improved emulsion stability. CONCLUSION: This work could form a basis for further studies relating physical properties to the design of plant protein-based fat analogues. © 2024 Society of Chemical Industry.

An overview of edible foams in food and modern cuisine: Destabilization and stabilization mechanisms and applications.

Foam, as a structured multi-scale colloidal system, is becoming increasingly popular in food because it gives a series of unique textures, structures, and appearances to foods while maintaining clean labels. Recently, developing green and healthy food-grade foaming agents, improving the stability of edible foams, and exploring the application of foam structures and new foaming agents have been the focus of foam systems. This review comprehensively introduces the destabilization mechanisms of foam and summarizes the main mechanisms controlling the foam stability and progress of different food-grade materials (small-molecular surfactants, biopolymers, and edible Pickering particles). Furthermore, the classic foam systems in food and modern cuisine, their applications, developments, and challenges are also underlined. Natural small-molecular surfactants, novel plant/microalgae proteins, and edible colloidal particles are the research hotspots of high-efficiency food-grade foam stabilizers. They have apparent differences in foam stability mechanisms, and each exerts its advantages. However, the development of foam stabilizers remains to be enriched compared with emulsions. Food foams are diverse and widely used, bringing unique enjoyment and benefit to consumers regarding sense, innovation, and health attributes. In addition to industrial inflatable foods, the foam foods in molecular gastronomy are also worthy of exploration. Moreover, edible foams may have greater potential in structured food design, 3D/4D printing, and controlled flavor release in the future. This review will provide a reference for the efficient development of functional inflatable foods and the advancement of foam technologies in modern cuisine.