AI-assisted screening of soybean varieties: Linking protein composition to tofu quality [0.03%]
基于人工智能的大豆品种筛选：蛋白质组分与豆腐品质的关系
Menglin Han,Basanta Dhungana,Changhui Yan et al.
Menglin Han et al.
Precise control of soy-protein gelation is essential for consistent tofu manufacture, yet current cultivar-selection methods remain slow, empirical, and prone to batch-to-batch variability. This study introduces the first AI-assisted platfo...
Effect of barium sulfate, thickener type, and saline solution on the rheological properties of liquids used for instrumental swallowing assessment [0.03%]
硫酸钡、增稠剂类型和盐水溶液对仪器吞咽评估液流变性质的影响
Rodolfo Peña-Chávez,Dieyckson O Freire,Mark Nicosia et al.
Rodolfo Peña-Chávez et al.
Thickened liquids are often recommended for people with swallowing dysfunction (dysphagia). During instrumental swallowing assessment, barium sulfate and saline are added to these liquids for radiopacity and signal conductivity. Although as...
Impact of Whey Protein on the Physico-Mechanical Properties of Alginate Dialdehyde Scaffolds and Cell Adhesion for Cultivated Meat Applications [0.03%]
酪蛋白对褐藻酸二醛支架的理化性质及细胞黏附的影响用于培养肉领域
Chris Foley,Rachael A Floreani
Chris Foley
This article highlights the advantages of incorporating whey protein conjugation into polysaccharide hydrogels to enhance cell adhesion for cultivated meat applications. Here we show, for the first time, that controlling Schiff-base bond fo...
Pectin-Cellulose Nanofiber Composites: Biodegradable Materials for Modified Atmosphere Packaging [0.03%]
基于修饰气氛包装的果胶-纤维素纳米复合材料生物降解材料
Nosa B Idahagbon,Robert J Nicholas,Alexander Wei
Nosa B Idahagbon
Pectin blended with cellulose nanofiber (CNF) sourced from wood pulp has excellent potential for modified atmosphere packaging (MAP), as demonstrated with refrigerated or sliced fruits enclosed in parchment coated with pectin-CNF composites...
Colloidal Nanoparticles of a β-Cyclodextrin/L-Tryptophan Inclusion Complex for Use as Pickering Emulsion Stabilizers [0.03%]
用作皮克林乳化稳定剂的β-环糊精/L-色氨酸包合物胶体纳米粒子
Junyi Wang,Amin Zarei,Leila Khazdooz et al.
Junyi Wang et al.
Inclusion complexes of β-cyclodextrin (β-CD) and tryptophan (Trp) were synthesized using an antisolvent approach, and fully characterized. Scanning electron microscope images proved the formation of the β-CD/Trp NPs and the powder X-ray ...
Thermal Degradation of Thaumatin at Low pH and Its Prevention Using Alkyl Gallates [0.03%]
低pH值下甜菊蛋白的热降解及其用单宁酸酯预防的研究
Benjamin Pomon,Yu Zhao,Alex L Lai et al.
Benjamin Pomon et al.
Thaumatin, a potent sweet tasting protein extracted from the Katemfe Plant, is emerging as a natural alternative to synthetic non-nutritive sweeteners and flavor enhancer. As a food additive, its stability within the food matrix during ther...
Encapsulation and stabilization of lactoferrin in polyelectrolyte ternary complexes [0.03%]
聚电解质三元复合物中乳铁蛋白的包封与稳定化研究
Tiantian Lin,Yufeng Zhou,Younas Dadmohammadi et al.
Tiantian Lin et al.
Effective delivery of the bioactive protein, lactoferrin (LF), remains a challenge as it is sensitive to environmental changes and easily denatured during heating, restricting its application in functional food products. To overcome these c...
The impact of replacing wheat flour with cellular legume powder on starch bioaccessibility, glycaemic response and bread roll quality: A double-blind randomised controlled trial in healthy participants [0.03%]
以细胞状豆粉替代小麦面粉对淀粉可及性、血糖反应和面包卷品质的影响：健康受试者的双盲随机对照试验
Balazs H Bajka,Ana M Pinto,Jennifer Ahn-Jarvis et al.
Balazs H Bajka et al.
The global rise in obesity and type 2 diabetes has generated significant interest in regulating the glycaemic impact of staple foods. Wheat breads (white or wholemeal) are popular staples, but have a high-glycaemic index, due to the highly ...
Katy Su,Marine Brunet,Daniel Festring et al.
Katy Su et al.
Microstructure design of protein-polysaccharide phase separated gels has been suggested as a strategy to nutritionally improve food products. Varying the phase volumes of a phase separated matrix may affect texture and overall flavour balan...
Surface adsorption and lubrication properties of plant and dairy proteins: A comparative study [0.03%]
植物蛋白和奶类蛋白的表面吸附及润滑性能的比较研究
Morfo Zembyla,Evangelos Liamas,Efren Andablo-Reyes et al.
Morfo Zembyla et al.
The aim of this work was to compare the surface adsorption and lubrication properties of plant and dairy proteins. Whey protein isolate (WPI) and pea protein isolate (PPI) were chosen as model animal and plant proteins, respectively, and va...