Research advance of non-thermal processing technologies on ovalbumin properties: The gelation, foaming, emulsification, allergenicity, immunoregulation and its delivery system application [0.03%]
非热处理技术调控卵清蛋白性质的研究进展：凝胶化、发泡性、乳化性、致敏性、免疫调节及递送系统应用
Qin Chen,Lezhen Dong,Ying Li et al.
Qin Chen et al.
Ovalbumin (OVA) is the most abundant protein in egg white, with excellent functional properties (e.g., gelling, foaming, emulsifying properties). Nevertheless, OVA has strong allergenicity, which is usually mediated by specific IgE thus res...
Chen Wang,Junying Bai,Xiaoyong Chen et al.
Chen Wang et al.
Host health and disease are influenced by changes in the abundance and structure of intestinal flora. Current strategies are focused on regulating the structure of intestinal flora to ensure host health by alleviating disease. However, thes...
Steam explosion pretreatment to enhance extraction of active ingredients: current progress and future prospects [0.03%]
蒸汽爆破预处理技术促进活性成分浸提的研究进展与未来展望
Chenyue Li,Xinyi Huang,Jun Xi
Chenyue Li
The active ingredients extracted from plant materials play an important role in human life and health, and the extraction is a critical step in the preparation of them. It is necessary to develop a sustainable and green extraction. Steam ex...
Interactions between plant-derived antioxidants and cyclodextrins and their application for improving separation, detection, and food quality issues [0.03%]
植物源抗氧化剂与环糊精的相互作用及其在改善分离、检测和食品质量问题方面的应用
Wenbo Miao,Mengyun Yue,Chao Qiu et al.
Wenbo Miao et al.
Plant-derived antioxidants (PD-AOs) are important for food preservation, as well as for human health and nutrition. However, the poor chemical stability and water solubility of many PD-AOs currently limit their application as functional ing...
The biological role of prolyl oligopeptidase and the procognitive potential of its peptidic inhibitors from food proteins [0.03%]
来自食物蛋白的寡肽类前认知型脯氨酰氨基肽酶抑制剂的生物学作用及潜在价值研究
Antoni Taraszkiewicz,Izabela Sinkiewicz,Agata Sommer et al.
Antoni Taraszkiewicz et al.
Prolyl oligopeptidase (POP) is a conserved serine protease belonging to proline-specific peptidases. It has both enzymatic and non-enzymatic activity and is involved in numerous biological processes in the human body, playing a role in e.g....
Multi-emitter metal-organic frameworks as ratiometric luminescent sensors for food contamination and spoilage detection [0.03%]
多发射金属有机框架比率型发光传感器用于食品污染及腐败检测
Shanghua Xing,Shasha Cheng,Mingqian Tan
Shanghua Xing
Food contamination and spoilage is a worldwide concern considering its adverse effect on public health and food security. Real time monitoring food quality can reduce the risk of foodborne disease to consumers. Particularly, the emergence o...
Effects of fungal based bioactive compounds on human health: Review paper [0.03%]
fungali来源的生物活性化合物对人类健康的影响：综述论文
Neda Rousta,Melissa Aslan,Meltem Yesilcimen Akbas et al.
Neda Rousta et al.
Since the first years of history, microbial fermentation products such as bread, wine, yogurt and vinegar have always been noteworthy regarding their nutritional and health effects. Similarly, mushrooms have been a valuable food product in ...
Micronutrient perspective on COVID-19: Umbrella review and reanalysis of meta-analyses [0.03%]
COVID-19的微量元素角度：伞式综述和meta分析的再分析
Yafei Xie,Jianguo Xu,Dan Zhou et al.
Yafei Xie et al.
Introduction: Micronutrients are clinically important in managing COVID-19, and numerous studies have been conducted, but inconsistent findings exist. Obj...
Nanoemulsion-based approach to preserve muscle food: A review with current knowledge [0.03%]
基于纳米乳液的肌肉食品保鲜方法的研究现状综述
Nikheel Bhojraj Rathod,Raciye Meral,Shahida Anusha Siddiqui et al.
Nikheel Bhojraj Rathod et al.
Muscle foods are regarded as nutritionally dense foods while they are prone to spoilage by action of microorganism and oxidation. Recently, the consumer's preference is mostly toward minimally processed foods as well as preserved with natur...
Insights into phytonutrient profile and postharvest quality management of jackfruit: A review [0.03%]
巴西杰克果酚营养成分和采后质量管理的研究进展综述
Jashanpreet Kaur,Zora Singh,Hafiz Muhammad Shoaib Shah et al.
Jashanpreet Kaur et al.
Jackfruit (Artocarpus heterophyllus Lam.), also known as 'vegetarian's meat', is an excellent source of carbohydrates, protein, fiber, vitamins, minerals, and several phytochemicals. It is a climacteric fruit that exhibits an increase in et...