Astringency of Whey Protein Drinks: Origin, Exercise-Induced Modulation, and Strategies of Sensory Optimization [0.03%]
乳清蛋白饮料的苦澀感：来源、运动诱导调节和感官优化策略
Wenbin Zhu,David Julian McClements,Kun Yang et al.
Wenbin Zhu et al.
Whey protein drinks are an important segment of the functional beverages market, which are commonly consumed as sports drinks due to their high nutritional value and convenience. However, their astringency limits consumer acceptance. This r...
Selenium Biofortification: A Dual-Edged Sword of Nutrition and Contamination Risk [0.03%]
硒的生物强化：营养与污染风险的双刃剑
Zizhen Xi,Chengqun Chen,Dazhou Zhu et al.
Zizhen Xi et al.
Selenium is an indispensable trace element for the vital activities of humans and animals and plays a significant role in immunity, anticancer, and anti-oxidation. Selenium is closely related to soil, plants, animals, and human beings in na...
Pretreatment Technologies for Feedstock in Melt Extrusion-Based Food Additive Manufacturing: Advances and Perspectives [0.03%]
基于熔融挤出的食品增材制造的原料预处理技术：进展与展望
Shu Ma,Satoru Tsuchikawa,Tetsuya Inagaki et al.
Shu Ma et al.
Although additive manufacturing (AM) has found widespread applications in the food industry, there are still very few food materials that can be directly printed, resulting in a scarcity of finished printed products available on the market....
Starch-Based Scaffolds for Cultivated Meat Production: Challenges and Perspectives [0.03%]
基于淀粉的培养肉支架：挑战与前景
Cristiane Silvano Wensing,German Ayala Valencia,Edna Regina Amante et al.
Cristiane Silvano Wensing et al.
The advancement of cultured meat depends on the development of structures that combine biological compatibility, edibility, sensory acceptance, and large-scale feasibility. In this context, starch emerges as an abundant, low-cost, and food-...
Sustainable Algal Lipids: A Paradigm Shift Towards Nutritional Security and SDG-2 [0.03%]
可持续藻类脂质：向营养安全和SDG-2转型的范式转变
Mehvish Habib,Sakshi Singh,Shumaila Jan et al.
Mehvish Habib et al.
Algal lipids are increasingly recognized as a promising alternative to conventional lipid sources, offering a sustainable and efficient means to meet global nutritional demands. Their cultivation requires substantially less water and arable...
Rohit Thirumdas,Priti Mudgil
Rohit Thirumdas
Postbiotics, defined as nonliving microbial cells and their components that confer health benefits to the host, represent a significant advancement in functional foods and dietary supplements. Compared to probiotics and prebiotics, postbiot...
Multiscale Evaluation of Protein-Based Emulsion Gels: Impact of Gel Network Structure [0.03%]
基于蛋白质的乳状液凝胶多尺度评估：凝胶网络结构的影响
Lei Zhou,Marzena Zając,Ye Tao et al.
Lei Zhou et al.
Proteins are widely used as emulsifiers and gelling agents in emulsion gels to form a three-dimensional (3D) network structure, providing increased physical and chemical stability. Protein-based emulsion gels have versatile applications in ...
Emerging Technologies for Investigating Food Consumer Behavior: A Systematic Review [0.03%]
探究食品消费行为的新兴技术：系统性综述
Kyriaki Kechri,Christina Kleisiari,Leonidas Sotirios Kyrgiakos et al.
Kyriaki Kechri et al.
The evolving nature of food preferences and consumption patterns highlights the need for ongoing research in food consumer behavior. Most existing research relies on traditional methods, like questionnaires, which are often costly, time-con...
Effect of High-Pressure Processing Operating Parameters on Microbial Inactivation and Bioactive Protein Preservation in Bovine Milk: A Systematic Review [0.03%]
高压处理参数对牛乳中微生物失活和生物活性蛋白保存的影响：系统性综述
Rudy Sykora,Caleb Mark,Marie Biondi Ryan et al.
Rudy Sykora et al.
In the U.S., bovine milk is processed using thermal pasteurization to ensure microbial safety. However, this process alters the structure of heat-sensitive bioactive proteins associated with the functional benefits of raw milk, including an...
Exploring the Potential of Lactic Acid Bacteria as Biotechnological Tools for the Control of Phytopathogenic Fungi in Fruits and Vegetables: A Review of Preliminary Evidence [0.03%]
乳酸菌作为控制果蔬植物病原真菌的生物技术工具的潜力探索：初步证据的综述
Kataryne Árabe Rimá de Oliveira,Karina Felix Dias Fernandes,Maiara da Costa Lima et al.
Kataryne Árabe Rimá de Oliveira et al.
Fruits and vegetables exist in a dynamic environment and are constantly exposed to biotic threats. Fungi are important phytopathogens that can infect different tissues at any stage of plant development. The development of fungal infections ...