Progress in using cross-linking technologies to increase the thermal stability of colloidal delivery systems [0.03%]
交联技术在提高胶体递送系统热稳定性方面取得的进展
Wen Xu,Kuang He,Ziqiang Lin et al.
Wen Xu et al.
In recent years, crosslinking technology has been found and widely used in food, textile, pharmaceutical, bioengineering and other fields. Crosslinking is a reaction in which two or more molecules bond to each other to form a stable three-d...
Recent advancements in curcumin extraction, chemical/bio-synthesis, purification, and food applications [0.03%]
近年姜黄素提取、化学/生物合成、纯化及食品应用研究进展
Tolulope Joshua Ashaolu,Aslı Can Karaça,Ali Rashidinejad et al.
Tolulope Joshua Ashaolu et al.
The ubiquity and versatility of curcumin (CUR) as a bioactive compound found in foods, cosmetics, and pharmaceuticals create the need for its obtainment in the purest forms from the parent plants, especially Curcuma longa. To have efficient...
The application of starch-based edible film in food preservation: a comprehensive review [0.03%]
基于淀粉的食用膜在食品保鲜中的应用：综述性研究
Yihui Wang,Jian Ju,Yuduan Diao et al.
Yihui Wang et al.
Using renewable resources for food packaging not only helps reduce our dependence on fossil fuels but also minimizes the environmental impact associated with traditional plastics. Starch has been a hot topic in the field of current research...
Recent advances in enzymatic modification techniques to improve the quality of flour-based fried foods [0.03%]
近年来酶技术改良 flour-based油炸食品品质研究进展
Guifang Huang,David Julian McClements,Kuang He et al.
Guifang Huang et al.
Flour-based fried foods are among the most commonly consumed foods worldwide. However, the sensory attributes and nutritional value of fried foods are inconsistent and unstable. Therefore, the creation of fried foods with desirable sensory ...
A comprehensive review on pulse protein fractionation and extraction: processes, functionality, and food applications [0.03%]
脉冲蛋白分级和提取的综合评述：过程、功能和食品应用
Jared Rivera,Kaliramesh Siliveru,Yonghui Li
Jared Rivera
The increasing world population requires the production of nutrient-rich foods. Protein is an essential macronutrient for healthy individuals. Interest in using plant proteins in foods has increased in recent years due to their sustainabili...
Advancements in lipid-based delivery systems for functional foods: a comprehensive review of literature and patent trends [0.03%]
基于脂质的功能食品递送系统研究进展：文献和专利趋势综合述评
Xidong Liu,Zengliu Song,Wenni Tian et al.
Xidong Liu et al.
Lipid-based delivery systems (LDS) have emerged as cornerstone techniques for bolstering the bioavailability of lipophilic bioactive compounds, addressing challenges related to solubility, stability, and absorption. This critical review exa...
Advances, challenges, and opportunities for food safety analysis in the isothermal nucleic acid amplification/CRISPR-Cas12a era [0.03%]
等温核酸扩增/CRISPR-Cas12a时代的食品安全分析的发展、挑战与机遇
Pengpeng Xue,Yubo Peng,Renjing Wang et al.
Pengpeng Xue et al.
Global food safety stands out as a prominent public concern, affecting populations worldwide. The recurrent challenge of food safety incidents reveals the need for a robust inspection framework. In recent years, the integration of isotherma...
Recent advances in the contribution of glucosinolates degradation products to cruciferous foods odor: factors that influence degradation pathways and odor attributes [0.03%]
十字花科蔬菜风味活性物质芥子硫苷的 recent advances 及其降解途径的影响因素和呈香属性研究进展
Xiao Jia,Qi An,Nawei Zhang et al.
Xiao Jia et al.
As one of the most important vegetables and oils consumed globally, cruciferous foods are appreciated for their high nutritional value. However, there is no comprehensive knowledge to sufficiently unravel the "flavor mystery" of cruciferous...
The nutritional profile of chia seeds and sprouts: tailoring germination practices for enhancing health benefits-a comprehensive review [0.03%]
奇亚籽和发芽奇亚的营养概况：定制发芽方法以增强其健康效益——全面综述
Manting Huang,Hui Xu,Qian Zhou et al.
Manting Huang et al.
Chia seeds have gained significant attention due to their unique composition and potential health benefits, including high dietary fibers, omega-3 fatty acids, proteins, and phenolic compounds. These components contribute to their antioxida...
Inhibitory effect of food-functioned phytochemicals on dysregulated inflammatory pathways triggered by SARS-CoV-2: a mechanistic review [0.03%]
食物功能植物化学物质对SARS-CoV-2触发的失调炎症途径的抑制作用：机制综述
Ibrahim Jantan,Nor Azrina Norahmad,Yuandani et al.
Ibrahim Jantan et al.
Inflammatory cascades of the dysregulated inflammatory pathways in COVID-19 can cause excessive production of pro-inflammatory cytokines and chemokines leading to cytokine storm syndrome (CSS). The molecular cascades involved in the pathway...