Stabilization of double emulsions with anthocyanins using a plant protein-inositol hexaphosphate complex [0.03%]
花色苷稳定植物蛋白-植酸复合双乳剂的研究
Marcin A Kurek,Patryk Pokorski,Jorge Custodio-Mendoza et al.
Marcin A Kurek et al.
Background: Double emulsions (water-in-oil-in-water - W/O/W) offer a promising strategy for encapsulating sensitive bioactive compounds like anthocyanins. Their performance depends on the choice of stabilizing agents and ...
Optimizing nitrogen fertilizer application protocol to minimize the risk of nitrogen loss while maintaining high yields of direct-seeded rice [0.03%]
优化氮肥施用方案以在保证直播水稻高产的同时降低氮素损失风险
Zhida Shen,Shihao Ma,Siyuan Huang et al.
Zhida Shen et al.
Background: Direct-seeded rice is popular for saving labor, simplifying cultivation, and reducing costs, but it involves new challenges of shallow root systems and short growth periods that require optimizing the time, fr...
Production, purification and identification of novel antioxidant peptides from Piaractus brachypomus (red-bellied pacu) using Pediococcus pentosaceus fermentation [0.03%]
用植物乳酸杆菌发酵提取新型抗氧化多肽并进行纯化和鉴定（红腹鱼为原料）
Neelu Suresh Babu,Prakash Motiram Halami,Tanaji Ganptgonda Kudre
Neelu Suresh Babu
Background: Fish proteins are considered as noteworthy sources of bioactive peptides and their preparation using Lactobacillus fermentation has gained more importance because of health benefits. The present research focus...
In-depth analysis of dynamic binding of sardine-derived functional tripeptide with serum albumin in diverse buffers [0.03%]
源自沙丁鱼的功能三肽与血清白蛋白动态结合的深入分析
Lei Wang,Dankui Liao,Qian Zhou et al.
Lei Wang et al.
Background: Food-derived angiotensin-converting enzyme inhibitory peptides (ACEIPs) are commonly utilized in functional food development. In-depth research on their interactions with serum albumin can enhance their bioava...
Enhancing dry-fermented sausages: Meyerozyma guilliermondii as a flavor-boosting yeast in co-inoculation with Latilactobacillus sakei [0.03%]
用于与干酪乳杆菌联合作发酵香肠的风味增强型毕赤酵母菌株筛选及鉴定
Yining Ding,Yueqian Chen,Chunbo Ge et al.
Yining Ding et al.
Background: Dry-fermented sausages are traditional meat products, and their quality and flavor largely depend on the complex microbial interactions during the fermentation process. Lactic acid bacteria (LAB) are widely us...
Stabilization mechanism and rheological properties of low pH-induced high internal phase emulsions by soy hull polysaccharides [0.03%]
大豆果皮多糖诱导低pH高内部相乳化凝胶的稳定机理及流变性质研究
Liwen Xin,Shengnan Wang,Xinhong Liu et al.
Liwen Xin et al.
Background: Adjusting pH can modify the internal structure of polysaccharides, molecular entanglement and intermolecular interactions in soy hull polysaccharide (SHP), thereby influencing the microstructure and storage st...
Ameliorated effects of nattokinase on high-fat diet and carrageenan-induced tail-thrombosis mice [0.03%]
纳豆激酶改善高脂饮食和琼胶诱导的尾部血栓模型小鼠的效果研究
Xiaoyu Chen,Gang Cao,Fanqiang Meng et al.
Xiaoyu Chen et al.
Background: Thrombosis is the main cause of death as a result of cardiovascular diseases. However, the amelioration of thrombus by reshaping intestinal flora is rarely reported at present. In the present study, the activi...
The sulfated modification of polysaccharide from Poria cocos and its prebiotic effects on gut microbiota [0.03%]
茯苓多糖硫酸化修饰及其对肠道菌群的益生调节作用
Linhua Ma,Qifan Zhang,Yong Lai et al.
Linhua Ma et al.
Background: Poria cocos is a renowned medicinal and edible macrofungus in China. Alkali-soluble polysaccharide from Poria cocos (PCY) is one of its main active components. However, the biological activity and utilization ...
Bioactive component shifts in flowering Chinese cabbage treated by three processing methods [0.03%]
三种烹调方式处理的开花抱子甘蓝中的活性成分变化规律研究
Xuewei Xia,Guo Li,Wenshen Lin et al.
Xuewei Xia et al.
Background: Flowering Chinese cabbage is a popular Brassica vegetable valued for its nutritional properties. However, the impact of common processing methods on its bioactive components and their associated biological act...
Incorporation of hazelnut skin green extract in pork burgers delays lipid oxidation during cooking and in vitro digestion [0.03%]
核桃青皮提取物在猪肉饼中的应用可延缓烹饪及体外消化过程中的脂质氧化
Roberta Trovato,Alice Cattivelli,Melissa Zannini et al.
Roberta Trovato et al.
Background: Lipid oxidation occurring during meat cooking and especially digestion has been recently linked with an increased risk of the onset of some chronic diseases. Incorporation of natural antioxidants directly in b...