Comprehensive analysis of phospholipid in milk and their biological roles as nutrients and biomarkers [0.03%]
乳脂磷脂的分析及其作为营养素和生物标志物的作用研究综述
Jing-Yi Gu,Xia-Bing Li,Guang-Qin Liao et al.
Jing-Yi Gu et al.
Phospholipids (PL) have garnered significant attention due to their physiological activities. Milk and other dairy products are important dietary sources for humans and have been extensively used to analyze the presence of PL by various ana...
A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods [0.03%]
发酵对粮食淀粉结构、性质及食品加工特性影响的研究进展
Xudong Yan,David Julian McClements,Shunjing Luo et al.
Xudong Yan et al.
Fermentation is one of the oldest food processing techniques known to humans and cereal fermentation is still widely used to create many types of foods and beverages. Starch is a major component of cereals and the changes in its structure a...
Raman spectroscopy coupled with chemometrics for identification of adulteration and fraud in muscle foods: a review [0.03%]
用于肉类食品掺假识别的拉曼光谱与化学计量学结合法综述
Haiyang Ma,Jiajun Guo,Guishan Liu et al.
Haiyang Ma et al.
Muscle foods, valued for their significant nutrient content such as high-quality protein, vitamins, and minerals, are vulnerable to adulteration and fraud, stemming from dishonest vendor practices and insufficient market oversight. Traditio...
Recent developments in the fabrication of food microparticles and nanoparticles using microfluidic systems [0.03%]
基于微流控系统的食品微粒和纳米粒子的最新制备技术
Xiao Xu,Qi Tang,Yating Gao et al.
Xiao Xu et al.
Microfluidics is revolutionizing the production of microparticles and nanoparticles, offering precise control over dimensions and internal structure. This technology facilitates the creation of colloidal delivery systems capable of encapsul...
Xiaoke Peng,David Julian McClements,Xuebo Liu et al.
Xiaoke Peng et al.
(-)-Epigallocatechin-3-gallate (EGCG) is a natural phenolic substance found in foods and beverages (especially tea) that exhibits a broad spectrum of biological activities, including antioxidant, antimicrobial, anti-obesity, anti-inflammato...
Plant protein-based edible films and the effect of phenolic additives [0.03%]
基于植物蛋白的可食用薄膜及其酚类添加剂的影响
Deniz Günal-Köroğlu,Esra Capanoglu
Deniz Günal-Köroğlu
The use of protein-based films in food preservation has been investigated as an alternative to synthetic plastics in recent years. Being biodegradable, edible, natural, and upcycling from food waste/by-products are the benefits of protein-b...
Recent advancements with loop-mediated isothermal amplification (LAMP) in assessment of the species authenticity with meat and seafood products [0.03%]
环介导等温扩增(LAMP)技术在肉类和水产品种真实性评估方面的最新进展
Shihui Wang,Hongwei Song,Tianlong Wang et al.
Shihui Wang et al.
Species adulteration or mislabeling with meat and seafood products could negatively affect the fair trade, wildlife conservation, food safety, religion aspect, and even the public health. While PCR-based methods remain the gold standard for...
Unlocking the health potential of anthocyanins: a structural insight into their varied biological effects [0.03%]
解锁花青素的健康潜力：对其多种生物效应的结构洞察
Fangfang Li,Quancai Sun,Long Chen et al.
Fangfang Li et al.
Anthocyanins have become increasingly important to the food industry due to their colorant features and many health-promoting activities. Numerous studies have linked anthocyanins to antioxidant, anti-inflammatory, anticarcinogenic properti...
A review on natural sweeteners, sweet taste modulators and bitter masking compounds: structure-activity strategies for the discovery of novel taste molecules [0.03%]
天然甜味剂、增甜剂和苦味抑制化合物的综述：发现新型味觉分子的结构活性策略
Jin-Pyo An,Yu Wang,Steven D Munger et al.
Jin-Pyo An et al.
Growing demand for the tasty and healthy food has driven the development of low-calorie sweeteners, sweet taste modulators, and bitter masking compounds originated from natural sources. With the discovery of human taste receptors, increasin...
Pectic oligosaccharides: enzymatic preparation, structure, bioactivities and application [0.03%]
果胶寡糖：酶法制备、结构、生物活性及应用
Wei Tang,Tiao Han,Weilin Liu et al.
Wei Tang et al.
Pectic oligosaccharides have become novel bioactive components. However, the comprehensive preparation methods, structural features, bioactivities and application of them lack a systematic review. Here, we focused on the enzymatic preparati...