@article{amin_lin_zuo_zheng_2024, title={Soft matter approach for creating novel protein hydrogels using fractal whey protein assemblies as building blocks}, volume={151}, ISSN={["1873-7137"]}, url={https://doi.org/10.1016/j.foodhyd.2024.109828}, DOI={10.1016/j.foodhyd.2024.109828}, abstractNote={In this study, mesoscopic sized fractal assemblies (FA) were prepared using whey protein isolate; the cold-set gelation properties of FA particles were investigated in-depth. Two types of FA particles (FA62 and FA90) with different mean sizes were synthesized through controlled thermal treatment of whey protein solutions at two concentrations (62 g/L and 90 g/L). Particle characteristics e.g. hydrodynamic radius, ζ-potential and surface hydrophobicity were dependent on pH and structure of FA. Transmission electron microscopy (TEM) observation confirmed the fractal morphology and small-angle X-ray scattering (SAXS) analysis suggested an internal fractal structure for the obtained FA particles. Eight cold-set FA protein gels (2 % w/v) were manufactured by controlling two gelling factors at two levels: pH (5.8 and 7.0) and Ca2+ content (5 mM and 10 mM). Rheological characteristics in the large amplitude oscillatory shear regime revealed that pH 7.0 gels were softer and elastic while pH 5.8 gels were harder and brittle. Rheology Pipkin diagrams demonstrated that the strain softening/stiffening and the shear-thinning/thickening behaviors may be fine-tuned by manipulating the key gelation factors: e.g. FA structure, pH, and Ca2+. The entrainment speed-dependent friction coefficient curves showed that at an intermediate velocity regime (6–250 mm s−1), FA90 particles induced hydrogels had superior lubrication effect compared to FA62 gels. This work demonstrated a food structure design approach regarding tuning texture and lubrication properties of protein gels without changing protein content and protein composition. The optimized protein hydrogels may be used as texturizer for “cleaner label” food formulas and/or as delivery system for carrying micronutrients.}, journal={FOOD HYDROCOLLOIDS}, author={Amin, Usman and Lin, Yufeng and Zuo, Xiaobing and Zheng, Haotian}, year={2024}, month={Jun} }
 @article{amin_khan_maan_nazir_riaz_khan_sultan_munekata_lorenzo_2022, title={Biodegradable active, intelligent, and smart packaging materials for food applications}, volume={33}, ISSN={["2214-2894"]}, DOI={10.1016/j.fpsl.2022.100903}, abstractNote={This review aims to provide an overview of the developments in biodegradable intelligent, active, and smart packaging for food application by highlighting their challenges and limitations. Essential oils and plant extracts has been successfully used in the development of intelligent and active biodegradable packages for foods. Polyphenols (especially anthocyanins) play a central role in the main application of intelligent and active packaging by indicating changes in food characteristics or improving shelf life, respectively. Smart biodegradable packaging is an emerging and promising area of research that has been receiving increasing attention in the last years as a major development from its two predecessors’ strategies. Improvements are necessary to reduce the dependency on pH change in intelligent packaging, improve the controlled release of bioactive compounds in active packaging, and develop strategies to preserve film integrity in smart packaging.}, journal={FOOD PACKAGING AND SHELF LIFE}, author={Amin, Usman and Khan, Muhammad Kashif Iqbal and Maan, Abid Aslam and Nazir, Akmal and Riaz, Sana and Khan, Muhammad Usman and Sultan, Muhammad and Munekata, Paulo E. S. and Lorenzo, Jose M.}, year={2022}, month={Sep} }
 @article{hameed_maan_nazir_amin_khan_khan_shariati_rebezov_lorenzo_2022, title={Microwave-Vacuum Extraction Technique as a Green and Clean Label Technology: Kinetics, Efficiency Analysis, and Effect on Bioactive Compounds}, ISSN={["1936-976X"]}, DOI={10.1007/s12161-022-02437-6}, abstractNote={AbstractGrape pomace is a rich source of bioactive compounds and dietary fiber. This study aims to valorize the grape pomace by microwave-vacuum-assisted drying and extraction, which is a novel, green, and clean label technology. The drying and extraction of bioactive compounds from the grape pomace was optimized using response surface methodology. Box-Behnken design was used for three process variables, i.e., time, power, and vacuum levels. The highest drying rate was observed (5.53 g/100 g min after 10 min of drying) at the combination of 80 W and 20 inHg. This combination significantly reduced the drying time (25%) and resulted in the highest yield (64.5%) of bioactive compounds. Equally, changes in moisture ratio behavior were rapid under these processing conditions. Furthermore, Midilli model (R2 = 0.999, RMSE = 0.002, SSE = 3.71 × 10−6) was the best to justify the fitness of experimental values with predicted values. In addition, the diffusion coefficient, activation energy, and extraction yield were increased with increase in power and pressure. The concentration of bioactive components was higher in dried pomace compared to the extract. The extraction was successfully achieved without the use of solvent and the characteristics of extracted phenolics remained unaltered. Based on these findings, the microwave-vacuum-assisted drying and extraction process can be claimed as a sustainable approach.
}, journal={FOOD ANALYTICAL METHODS}, author={Hameed, Abdul and Maan, Abid Aslam and Nazir, Akmal and Amin, Usman and Khan, Muhammad Kashif Iqbal and Khan, Muhammad Usman and Shariati, Mohammad Ali and Rebezov, Maksim and Lorenzo, Jose M.}, year={2022}, month={Dec} }