Advances in Starch-Lipid-Protein Interactions in Starch-Based Food Systems: Bridging Structural Complexity With Functional Design [0.03%]
基于淀粉的食品体系中的淀粉-脂质-蛋白相互作用研究进展：从结构复杂性到功能设计
Xu Chen,Zhili Liang,Siman Li et al.
Xu Chen et al.
The interactions among starch, lipids, and proteins during food processing have a significant impact on the digestibility and nutritional value of starch-based diets. Optimizing these interactions presents a promising approach to enhancing ...
Recent Advances in Polyvinyl Alcohol-Based Biodegradable Packaging: Preparation, Modification, and Applications in Food Packaging [0.03%]
基于聚乙烯醇的可生物降解包装最新进展：制备、改性及食品包装应用
Yiting Fan,Jiahao Ren,Yifang Cao et al.
Yiting Fan et al.
With the rapid expansion of the food industry, the extensive use of nondegradable plastic packaging has caused severe environmental pollution and widespread microplastic contamination, posing critical challenges to sustainable development a...
Mary Ellen Camire
Mary Ellen Camire
Salt-Tolerant Yeasts in Soy Sauce Fermentation: Community Dynamics, Flavor Contribution, and Microbial Interactions [0.03%]
耐盐酵母在酱油发酵中的群落动态、风味贡献及微生物互作机制研究
Jiaman Ma,Jingwen Wang,Xiaoxia Huang et al.
Jiaman Ma et al.
Soy sauce is a time-honored fermented condiment, the quality of which is primarily influenced by the growth and metabolism of microorganisms during fermentation. Among these, salt-tolerant yeasts play a particularly important role in flavor...
Value Adding to Barley Byproducts: A Perspective of Bran and Husk in the Food Industry [0.03%]
barley副产物的增值：食品工业中麸皮和谷壳的前景
Xiang Hu,Robert G Gilbert
Xiang Hu
Barley bran (BB) and barley husk (BH) are major byproducts of conventional barley grain processing, but they currently have limited value-added applications due to structural complexity, low nutritional bioavailability, processing challenge...
Innovations in Biopolymer-Based Anti-Fog Food Packaging: From Surface Engineering to Sustainable Food Preservation [0.03%]
基于生物聚合物的防雾食品包装创新：从表面工程到可持续食品保鲜
Jinhe Li,Jong-Whan Rhim,Wanli Zhang et al.
Jinhe Li et al.
Anti-fog food packaging is defined as packaging that has undergone surface modification (e.g., superhydrophobic or superhydrophilic coatings) or is composed of special materials, the primary function of which is to regulate the wettability ...
Engineering Processes for Plant-Based Meat Analogs: Current Status and Future Outlook [0.03%]
植物基肉类制品的工程加工技术：现状与未来展望
Saqib Gulzar,Abdul Fateh Hosseini,Olga Martín-Belloso et al.
Saqib Gulzar et al.
Plant-based meat analogs (PBMAs) have emerged as a promising alternative to conventional meat, driven by growing consumer interest in sustainability, ethical considerations, and health-conscious diets. However, despite initial market enthus...
Egg Freshness Safety and Detection Techniques: A Comprehensive Review and Future Perspective [0.03%]
蛋新鲜度安全与检测技术：全面综述及未来展望
Shuo Yang,Zihong Ma,Yujie Chi et al.
Shuo Yang et al.
Globally, annual egg production has steadily increased, and liquid eggs are gradually replacing shell eggs, with the potential to become the dominant form of future egg consumption. However, current freshness evaluation systems mainly focus...
Experimental Validation of Modeling Approaches Describing the Crystallization of Pure Triacylglycerides and Their Mixtures: A Review [0.03%]
纯三酰基甘油及其混合物结晶化建模方法的实验验证(综述)
Michele Lessona,Antoine Cros,Laurent Sagalowicz et al.
Michele Lessona et al.
Lipids are essential macronutrients, with the ability to solubilize and enhance the uptake of specific micronutrients (e.g., vitamins A, D, E, and K). Solid fats provide desirable texture and palatability to food products, making them a key...
Gut Microbiota and Lipid Metabolism: Impacts on Lamb Flavor Precursors [0.03%]
肠道微生物与脂质代谢：对羊肉风味前体的影响
Xiao Chang,Hai Xiang,Shengru Wu et al.
Xiao Chang et al.
Lamb's unique flavor comes from the accumulation of various flavor precursors. These precursors are formed through interactions between the gastrointestinal microbiota and lipid metabolism. They include both volatile and non-volatile compou...