Facing the Texture Challenge of Pulses From a Cell Wall Point of View: Science, Strategies, and Perspectives [0.03%]
从细胞壁角度审视豆类作物的加工特性难题：科学、策略与展望
Dongyan Chen,Kai Hu,Xiumin Chen et al.
Dongyan Chen et al.
The full benefit of pulses, an economic, highly nutritional, and environment-friendly ingredient, can be greatly hampered by the hard texture (poor cooking quality) of the beans, resulting in long preparation time, energy waste, reduced nut...
An Overview of West African Traditional Soft Cheese: Processing, Safety, and Quality Characteristics [0.03%]
西非传统软奶酪的研究进展：生产加工、安全性和品质特征
Mahounakpon Wilfried Tossou,Matthew Atongbiik Achaglinkame,Linda Dari et al.
Mahounakpon Wilfried Tossou et al.
West African soft cheese (WASC) is widely consumed and nutritionally valuable across West Africa. It also sustains livelihoods, particularly among Fulani households, by providing regular income for women and strengthens household food secur...
Interfacial Effects Induced by Nanobubbles: Characteristics, Consequences, and Applications in Sustainable Food Processing, Commercial Quality, and Human Health [0.03%]
纳米气泡引起的界面效应：在可持续食品加工、商业质量和人类健康方面的特征、后果及应用
Congyi Xu,Hao Wang,Tiange Pan et al.
Congyi Xu et al.
Nanobubbles (NBs) are gas bubbles with diameters less than 1 µm in liquids, creating spherical gas-liquid interfaces at the nanoscopic scale; meanwhile, their preparation techniques and detection methods have been extensively studied. It i...
Functionalized Gelatin-Based Materials: Advancing Bio-Fabrication Applications for Cell-Cultured Meat [0.03%]
功能化明胶基材料：细胞培养肉生物制造应用的进展
Yuan Xu,Dongyin Liu,Xin Zhang et al.
Yuan Xu et al.
Cell-cultured meat is an essential alternative source of animal meat. In in vitro cell culture, extracellular matrix (ECM) proteins are commonly used for cell adhesion and proliferation. However, using pure ECM proteins is challenging regar...
Basidiomycete Yeasts of Wine Grapes and Their Potential Applications in Winemaking [0.03%]
葡萄酒葡萄中的担子菌门酵母及其在酿酒中的潜在应用
Adele Bunbury-Blanchette,Lihua Fan,Allison Walker et al.
Adele Bunbury-Blanchette et al.
Vineyards support highly diverse communities of native yeasts, but only a small proportion are fermentative ascomycetes capable of alcoholic fermentation. Many non-fermentative species are also present, including a range of metabolically ac...
Surface-Enhanced Raman Scattering Enables Recognition and Classification of Multidimensional Foodborne Volatile Organic Compounds: A Review [0.03%]
表面增强拉曼散射技术在食品中挥发性有机化合物多组分识别与分类中的应用研究进展
Cheng Qu,Xin Feng,Sheng Li et al.
Cheng Qu et al.
Surface-enhanced Raman scattering (SERS) has gained considerable attention for the analysis of foodborne volatile organic compounds (VOCs) due to its non-destructive, rapid, and ultrasensitive detection capabilities. However, the intrinsic ...
A Comprehensive Review of Germination Impact on Moringa Seeds and Sprouts: Physiological and Biochemical Changes, Bioactive Compounds, Health Benefits, and Food Applications [0.03%]
全面综述辣木种子和芽苗萌发的影响：生理生化变化、生物活性成分、健康效益及食品应用
Yi Liu,Yi Kai,Dejian Huang et al.
Yi Liu et al.
Germination is emerging as a promising bioprocess to produce edible moringa sprouts with enhanced nutritional value and health benefits. Germinated moringa seeds could be marketed as a novel food ingredient for functional food formulations....
Influence of Nonenzymatic Browning Reactions on the Digestibility and Gut Microbiota Fermentation of Starch and Protein [0.03%]
非酶褐变反应对淀粉和蛋白质消化性及肠道菌群发酵特性的影响
Wensheng Ding,Yichen Bai,Devin J Rose
Wensheng Ding
Cooking has dramatic effects on the digestion and fermentation of food components. The changes that occur to starch and protein during nonenzymatic browning (NEB) have garnered attention due to health concerns. Among these changes, Maillard...
Heterologous Expression, Digestive Stability, and Emerging Trends of Lactoferrin [0.03%]
异种乳铁蛋白的表达、消化稳定性和最新研究趋势
Jun Feng,Zhenyu Wang,Xiaoyu Xia et al.
Jun Feng et al.
Lactoferrin is an iron-binding glycoprotein with a wide range of biological functions. Due to its extensive utilization, lactoferrin is extensively used in newborn formula, specialized medical food, and functional food. However, the separat...
Structural and Functional Properties of Fiber From Psyllium (Plantago ovata) Husk: Current Knowledge and Strategies to Expand Its Application in Food and Beyond [0.03%]
植物ainsica种子壳纤维的结构和功能特性：现有知识及其在食品等领域的应用策略展望
Lucija Strkalj,Gleb E Yakubov,Rachel A Burton et al.
Lucija Strkalj et al.
Psyllium husk fiber, from the milled surface of Plantago ovata seeds, is known for its high viscosity and gelling capacity, making it a widespread health supplement with benefits for satiety, glycemic control, gastrointestinal and cardiovas...