The art and science of porous starch: understanding the preparation method and structure-function relationship [0.03%]
多孔淀粉的制备方法及结构功能关系研究的艺术与科学
Mohan Kavya,Reshma Krishnan,Abhijith Suvachan et al.
Mohan Kavya et al.
Porous starch (PS), a modified form of starch with unique properties, is attracting substantial attention for its diverse advantages and applications. Its intricate porous structure, crystalline and amorphous characteristics, and hydrophili...
Volatile phenols in wine: overview of origin, formation, analysis, and sensory expression [0.03%]
葡萄酒中的挥发性酚类化合物：来源、形成、分析及感官特征概述
Weixi Yang,Ziang Zheng,Ying Shi et al.
Weixi Yang et al.
Volatile phenols impart particular aromas to wine. Due to their distinctive aroma characteristics and low sensory thresholds, volatile phenols can easily influence and modify the aroma of wine. Since these compounds can be formed in wines i...
From wheat grain to flour: a review of potential sources of enteric pathogen contamination in wheat milled products [0.03%]
从麦粒到面粉：小麦碾磨产品中肠道病原污染潜在来源综述
Shivaprasad Doddabematti Prakash,Jared Rivera,Luis Sabillón et al.
Shivaprasad Doddabematti Prakash et al.
The number of food safety issues linked to wheat milled products have increased in the past decade. These incidents were mainly caused by the contamination of wheat-based products by enteric pathogens. This manuscript is the first of a two-...
Encapsulation of phenolic acids within food-grade carriers systems: a systematic review [0.03%]
食品级载体系统封装酚酸的系统性研究综述
Chao Chen,Xiao Wang,Wenqi Chen et al.
Chao Chen et al.
Phenolic acids are natural compounds with potential therapeutic effects against various diseases. However, their incorporation into food and pharmaceutical products is limited by challenges such as instability, low solubility, and reduced b...
D-allose, a typical rare sugar: properties, applications, and biosynthetic advances and challenges [0.03%]
D-阿洛糖：一种典型的稀有糖——性质、应用及生物合成进展和挑战
Xinrui Tang,Yuvaraj Ravikumar,Guoyan Zhang et al.
Xinrui Tang et al.
D-allose, a C-3 epimer of D-glucose and an aldose-ketose isomer of D-allulose, exhibits 80% of sucrose's sweetness while being remarkably low in calories and nontoxic, making it an appealing sucrose substitute. Its diverse physiological fun...
Analysis of current technology status for the industrialization of cultured meat [0.03%]
培养肉工业化生产技术分析及展望
Da Young Lee,Jinmo Park,Dahee Han et al.
Da Young Lee et al.
Cultured meat is expected to become an important material for future food production; however, contrary to initial expectations, the full-scale industrialization of cultured meat is slow and the actual level and opened technology amount is ...
Decoding food reactions: a detailed exploration of food allergies vs. intolerances and sensitivities [0.03%]
解码食物反应：详细探究食物过敏、不耐受和敏感的区别
Amin Mousavi Khaneghah,Parisa Mostashari
Amin Mousavi Khaneghah
The food matrix is a complex system encompassing all constituent elements in food production. It influences the digestibility of these elements through direct interactions and affects the digestive environment. Furthermore, the gastrointest...
The present state and future outlook of pectin-based nanoparticles in the stabilization of Pickering emulsions [0.03%]
果胶基纳米粒子在Pickering乳状液稳定化方面的现状和未来展望
Shengxue Zhou,Wei Zhang,Xiao Han et al.
Shengxue Zhou et al.
The stabilization of Pickering emulsions using micro/nanoparticles has gained significant attention due to their wide range of potential applications in industries such as cosmetics, food, catalysis, tissue engineering, and drug delivery. T...
Effects of dietary nitrate supplementation on oral health and associated markers of systemic health: a systematic review [0.03%]
膳食硝酸盐补充剂对口腔健康和全身健康相关标志物的影响：系统性综述
Shatha S Alhulaefi,Anthony W Watson,Sheena E Ramsay et al.
Shatha S Alhulaefi et al.
Poor oral health can impact an individual's ability to eat and has been associated with an increased risk of non-communicable diseases. While the benefits of nitrate consumption on oral health were first proposed more than 20 years ago, no ...
Considerations for cultivated crustacean meat: potential cell sources, potential differentiation and immortalization strategies, and lessons from crustacean and other animal models [0.03%]
关于培养甲壳类肉的考虑因素：潜在的细胞来源、潜在的分化和永生化策略以及甲壳类和其他动物模型的经验教训
Lisa Musgrove,Fraser D Russell,Tomer Ventura
Lisa Musgrove
Cultivated crustacean meat (CCM) is a means to create highly valued shrimp, lobster, and crab products directly from stem cells, thus removing the need to farm or fish live animals. Conventional crustacean enterprises face increasing pressu...