Glycerol-Regulated Water Content in DHA Algal Oil Emulsions: Effects on Emulsion Stability and Oxidative Stability of DHA Algal Oil [0.03%]
甘油调节的DHA微藻油脂乳液中的水分含量：对乳状液稳定性和DHA微藻油脂氧化稳定性的影响
Li Ma,Dian Liu,Xiaoqing Li et al.
Li Ma et al.
This study constructed DHA algae oil emulsions using sodium caseinate (NaCS) as an emulsifier and by controlling the mass fraction of glycerol in the aqueous phase (0-90 wt%). The differences of physicochemical properties, oxidative stabili...
Effect of High-Pressure Microjet on the Digestion Characteristics of Penaeus vannamei Myofibrillar Protein [0.03%]
高压微射流对南美白对虾肌原纤维蛋白消化特性的影响
Jialing Li,Shanshan Guo,Haoran Zhao et al.
Jialing Li et al.
This study investigated the impact of HPM (high-pressure microjet) on the physical properties and digestibility of Penaeus vannamei myofibrillar protein (MP). With an increased HPM cycle from 0 to 8, the gastric and intestinal digestibility...
Dominic Rovai,Saloni Gupta,Megan Watson et al.
Dominic Rovai et al.
Oat milk is a popular nondairy milk with high sensory appeal. The objective of this study was to understand trial and repeat purchase motivations, and the extrinsic attributes that influence consumer preference for oat milks. An online surv...
Investigation of the Antioxidant, Antibiofilm, and Endocrine-disrupting Potential of Amaranthus retroflexus Methanol Extract Used as Food: Network and Molecular Docking Analyses [0.03%]
抗氧化、抗生物膜及干扰内分泌潜力的研究：网络和分子对接分析
Mehmet Aytar,Emine İncilay Torunoğlu,Erdi Can Aytar et al.
Mehmet Aytar et al.
This study aims to investigate the antioxidant and iron chelating activities; phytochemical composition; and profile, antibiofilm activity, in silico molecular docking, and network analysis of the methanol extract of Amaranthus retroflexus....
Spicy or Not? Exploring Kimchi's Spiciness Perception Across Spicy Food Tolerant and Sensitive Groups [0.03%]
辛辣或不辛辣？探究泡菜的辛辣感知度在喜辣与不喜辣人群中的差异性
Seo-Yeong Chon,Mina K Kim
Seo-Yeong Chon
This study investigated the perception of spiciness in kimchi among individuals classified as either the spicy food-tolerant group (ST) or the spicy food-sensitive group (SS). Four types of commercially available kimchi with varying levels ...
Suitability of Whole-Wheat Flours Milled Using Different Mills and Conditions for Dough- and Batter-Based Sweet Goods [0.03%]
不同磨粉设备及工艺条件下全麦粉在甜食中的适用性研究
Eunji Lee,Hyeonsu Han,Meera Kweon
Eunji Lee
The present study investigated the effects of milling conditions, particle size, and wheat variety on the properties of whole-wheat flour (WWF) and its performance in baking dough- and batter-based sweet goods. Two milling methods, ultra-ce...
Grape-Derived Exosome-Like Nanovesicles Effectively Ameliorate Skin Photoaging by Protecting Epithelial Cells [0.03%]
葡萄来源的外泌体类似纳米囊泡通过保护上皮细胞有效改善皮肤光老化
Min Wang,Jiakang Chen,Weixing Chen et al.
Min Wang et al.
Photoaging accounts for 80% of facial skin aging. Existing anti-photoaging strategies suffer from adverse effects such as toxicity and intolerance, and thus still lack a better treatment. Therefore, the present study investigated the effica...
Structural Changes and Molecular Mechanisms of Myosin Induced by Oxidative Modification With Malondialdehyde [0.03%]
甲醛脱氢酶引起的肌球蛋白结构变化及分子机制研究
Yingying Cao,Fubing Wang,Huaiyu Li et al.
Yingying Cao et al.
This study investigated the structural changes and molecular mechanisms induced by the oxidation of pork myosin by malondialdehyde (MDA). The effects of varying MDA concentrations on carbonyl content, sulfhydryl content, disulfide bond cont...
Effect of Transglutaminase Combined With Chitosan Composite Film on the Quality of Goat Milk Halloumi Type Cheese During Refrigeration [0.03%]
复合转谷氨酰胺酶和壳聚糖膜对山羊halloumi型奶酪冷藏品质的影响
Diandian Zhang,Qingqing Liu,Xinyu Ren et al.
Diandian Zhang et al.
This study aimed to develop a novel approach for cheese preservation by leveraging the synergistic effects of enzyme-mediated modification and active packaging technologies. The impacts of combining transglutaminase (TG) treatment with chit...
Impact of Short-Term Germination on the Nutritional, Physicochemical, and Techno-Functional Properties of Black Turtle Beans [0.03%]
短期发芽对黑 turtle 豆营养价值、理化和加工特性的影响
Chiemela Enyinnaya Chinma,Vanessa Chinelo Ezeocha,Ayomipo Megbuwawon Shadrach et al.
Chiemela Enyinnaya Chinma et al.
Short-term germination has been applied to different conventional and unconventional legume seeds to increase nutritional values, beneficial health effects, and techno-functional characteristics for diverse food applications. Nonetheless, t...