Investigating the crystalline structure and structural heterogeneity of starch granules using polarization-based quantitative phase microscopy [0.03%]
Samira Ebrahimi,Yu Tian,Andreas Blennow et al.
Samira Ebrahimi et al.
A thorough understanding of starch structure from crystal distribution level is crucial for production, processing, and application of starch. In this study, we utilized a custom-built polarization-based quantitative phase microscopy based ...
Mechanisms of low-level pressure coupled heat treatment enhancing the quality stability of Nemipterus virgatus surimi gel during refrigerated storage [0.03%]
Zhiqin Wu,Zhuoguan Pan,Yiqian Zou et al.
Zhiqin Wu et al.
This study compared different processing methods to investigate the mechanism by which optimal low-level pressure coupled heat (OPH) treatment improves the gel properties of surimi and maintains its quality during refrigerated storage (0-60...
Sunhyun Park,Keono Kim,Jeehye Sung et al.
Sunhyun Park et al.
Vinegar is a traditional fermented food whose aroma diversity arises from volatile metabolites formed during alcoholic and acetic acid fermentation. However, analyses of volatile profiles across vinegar types remain limited. Here, four vine...
Synergistic enhancement of gelling properties of low-salt shrimp surimi via ultra-high pressure and egg white protein integration: A multiscale structural approach [0.03%]
Yefan Wang,Yantong Li,Yang Liu et al.
Yefan Wang et al.
This study evaluates the synergistic effects of ultra-high pressure (UHP, 290 MPa) and egg white protein (EWP, 37.5%) on Litopenaeus vannamei myofibrillar protein (MP) gelation under low-salt (1.5% NaCl) conditions. The combined treatment (...
Development of chemical digestion methods for the microplastics identification and quantification in various food matrices [0.03%]
Iseline Chaïb,Périne Doyen,Guillaume Duflos et al.
Iseline Chaïb et al.
Microplastic pollution being ubiquitous, studies on food contamination are becoming more numerous. However, certain food categories, such as dairy products, fruits, vegetables, legumes, cereals and their derivatives, and sugary products, ha...
Unveiling the fate of lipid crystalline structures in engineered emulsions during in vitro digestion [0.03%]
Tiago C Pinto,Luisa Barba,Christos Papadogiannakis et al.
Tiago C Pinto et al.
This study investigates how lipid crystalline structures in emulsions evolve during digestion, aiming to inform functional food design and potentially modulate lipid digestion. Using synchrotron-based X-ray diffraction, we monitored real-ti...
Human oral mastication and in vitro digestive behaviour of tofu supplemented with soybean residue (okara) [0.03%]
Tengyue Zhang,Qi Meng,Christos Ritzoulis et al.
Tengyue Zhang et al.
The in vivo chewing behaviour and in vitro gastrointestinal digestive characteristics of tofu supplemented with soybean residue (okara) are not well understood. In this study, in vivo mastication showed that okara-containing tofu (15% and 5...
Resveratrol-modified cashew allergens for reduced allergenic potency and enhanced anti-inflammatory potential [0.03%]
Hoi Ka Ng,Mahila Namasivayam,Brynn Kevin Wainstein et al.
Hoi Ka Ng et al.
Cashew allergy presents a significant challenge for oral immunotherapy (OIT), as current treatment approaches often rely on unmodified allergens that carry a high risk of triggering severe immune responses. To address this challenge, this s...
Study on the structure, allergenicity, gelation and flavor properties of shrimp muscle myofibrillar protein under the Action of Limosilactobacillus fermentum 6b [0.03%]
Qingping Gu,Futeng Song,Huabin Dong et al.
Qingping Gu et al.
In this study, Limosilactobacillus fermentum and Staphylococcus debuckii, selected for their exceptional fermentation performance and aroma production, were employed to aseptically ferment shrimp myofibrillar proteins. Scanning electron mic...
LC-HRMS profiling of processing-induced formation of carcinogenic N-nitrosamines in Areca nut products [0.03%]
Yuan-Jhe Chang,Hsueh-Ju Lu,Yet-Ran Chen et al.
Yuan-Jhe Chang et al.
Areca nut (AN) chewing is a major risk factor for oral cancer, partly due to carcinogenic areca nut-specific N-nitrosamines (ASNAs). While ASNAs are thought to form via nitrosation of areca nut-specific alkaloids (ASAs) by oral nitrite, the...