Optimized hot-air drying enhances gastrodin content and antioxidant activity in Gastrodia elata: insights from chemical and microstructural analyses [0.03%]
Jianduo Shen,Long Zhang,Qingxing Dong et al.
Jianduo Shen et al.
Optimizing the drying process for Gastrodia elata (G. elata) increases the content of its key bioactive compound, gastrodin (GAS). This study primarily investigated how hot-air drying conditions (90-160 °C for 4 h and 150 °C for 1-5 h) af...
Subunit-specific interfacial adaptability of x-type HMW-GS revealed by molecular dynamics and linked to dough fermentation performance [0.03%]
分子动力学揭示的X型高分子量谷蛋白亚基界面适应性及其与面团发酵性能的关系
Chuan Zhong,Tao Yang,Pei Wang et al.
Chuan Zhong et al.
Gas-cell stability during dough fermentation depends on the ability of dough liquor (DL) proteins to adsorb and stabilize the air-water interface. However, the subunit-specific contributions of x-type high-molecular-weight glutenin subunits...
Microencapsulation of probiotics using crosslinked lotus seed starch and alginate: protection and structural evolution during digestion [0.03%]
交联莲子淀粉和海藻酸盐包埋益生菌的微囊化：消化过程中的保护及结构演变
Lanxin Li,Shuyi You,Xiangfu Jiang et al.
Lanxin Li et al.
Probiotics are vulnerable to simulated gastrointestinal environments, necessitating effective encapsulation carriers. This study prepared microcapsules with low/medium/high-crosslinked lotus seed crosslinked resistant starch (LS-2/6/12CS) a...
Antioxidant peptides from lupin hydrolysates identified by integrated peptidomic analysis, molecular docking and in vitro assays [0.03%]
基于整合肽组学分析、分子对接和体外试验鉴定出鹰嘴豆水解物中的抗氧化肽
María López-Pedrouso,José M Lorenzo,Rubén Domínguez-Valencia et al.
María López-Pedrouso et al.
Oxidative stress, associated with cardiovascular, neurodegenerative, and cancer-related disorders, may be mitigated by dietary intake of plant-derived antioxidants. In this study, lupin protein hydrolysates were generated using Proteinase K...
Transglutaminase-mediated cross-linking in Torreya grandis protein bigels: Optimization of oleogel-to-hydrogel ratios for enhanced gel properties [0.03%]
硬质脂肪-水凝胶比率优化对红豆杉蛋白大凝胶性质的影响
Ningxiang Yu,Jiali Yu,Kaili Gao et al.
Ningxiang Yu et al.
Bigels, as versatile soft matter systems, hold significant potential in food and related fields. This study developed bigels from Torreya grandis nut protein (TGNP) by combining its oleogels and hydrogels in varying ratios (3:7-7:3) with tr...
Hemp seed protein: a promising meat protein substitute with high nutritional value, high safety, and high meat like aroma characteristics [0.03%]
大麻籽蛋白：一种营养价值高、安全性高、肉味浓郁的肉类蛋白质替代品
Yuan Cui,Yanling Sun,Yang Li et al.
Yuan Cui et al.
Despite advances in alternative proteins, it remains unclear whether novel plant proteins can achieve high nutritional digestibility, safety, and meat-like flavor. Therefore, this study evaluates hemp seed protein as a meat substitute throu...
Effect of packaging-induced oxygen microenvironments on the viability and metabolism of Lactobacillus paracasei in yogurt [0.03%]
包装诱导的氧微环境对酸奶中植物乳杆菌存活和代谢的影响
Tao Sun,Siying Ren,Jiaqi Ouyang et al.
Tao Sun et al.
This study developed stirred probiotic yogurt co-fermented with Lactobacillus paracasei MBH3-2 and evaluated the protective effects of packaging materials with different oxygen transmission rates (OTR) on yogurt during storage. The addition...
Nanomaterials for active and intelligent food packaging: Shelf-life extension, real-time sensing, and security applications [0.03%]
纳米材料在活性和智能食品包装中的应用：延长保质期、实时监测及安全性能
Thangarasu Sasikumar,Ajahar Khan,Parya Ezati et al.
Thangarasu Sasikumar et al.
Nanotechnology offers innovative strategies for developing advanced active and intelligent food packaging systems to address these multifaceted issues. This review explores the critical role of nanomaterials (NMs) in food packaging innovati...
Complex coacervation of dealkaline lignin with three different skin gelatins to encapsulate fish oil [0.03%]
脱碱木质素与三种不同皮肤明胶复杂共聚包封鱼油
Xin Chen,Guangyi Kan,Jingqi Zhang et al.
Xin Chen et al.
The gelatin-anionic polysaccharide complex coacervation system represents a promising platform for developing oil powders. Herein, the complex coacervation of dealkaline lignin (DAL) with three types of skin gelatins (Bovine skin gelatin, B...
Changes in the nutritional profile, anti-nutrients, microstructure, and in vitro digestibility of faba bean-oat tempeh during pre-treatment and fermentation [0.03%]
发酵前后蚕豆燕麦天贝的营养成分、抗营养因子、微观结构及体外消化性变化
Laura Alejandra Fernandez Castaneda,Jing Lu,Jaqueline Auer et al.
Laura Alejandra Fernandez Castaneda et al.
We explored how fermentation can enhance the nutritional value of faba bean and oats from Sweden. The effects of pre-treatments (soaking with Lactiplantibacillus plantarum and boiling) and subsequent solid-state fermentation (SSF) with Rhiz...