Incorporation of nanoscale fishbone enhances frozen snakehead fish slice quality via synergistic mechanisms: Pickering emulsion oxygen barrier and TGase-mediated protein crosslinking [0.03%]
纳米鱼骨结构通过协同机制增强冻煮斑鳞鱼片品质：Pickering乳化阻氧及转谷氨酰胺酶介导的蛋白交联作用
Ziaur Rahman,Liangzi Zhang,Yajin Zhang et al.
Ziaur Rahman et al.
This study elucidated the mechanism of nanoscale fishbone (NFB) enhancing quality of the marinated fish slices. Compared to control (without NFB), peroxide value, malonaldehyde content, and proportion of saturated fatty acids extracted from...
Synergistic enhancement in electrochemical detection of chlorogenic acid using the accordion-like N-doped carbon nanoplate supported NiFe2O4 nanocomposite [0.03%]
一种用于电化学检测绿原酸的accordion状N掺杂碳纳米片负载NiFe2O4纳米复合材料及其协同增强效应
Jiejun Li,Yurou Zhang,Caiyu Ge et al.
Jiejun Li et al.
Chlorogenic acid (CGA), a core antioxidant in functional foods, requires accurate and rapid monitoring to ensure food quality, safety and production standardization, which is the practical and theoretical basis for developing its dedicated ...
Designing sustained-release sodium carriers: Oil-modified starch gels enhance the texture and delay sodium release in low-sodium shrimp protein gels [0.03%]
设计具有缓释钠功能的载体：油改性淀粉凝胶可改善低钠虾蛋白凝胶的质构并延缓其内部钠离子的释放
Menghan Wang,Yang Li,Xuening Yu et al.
Menghan Wang et al.
This study developed an oil-modified starch gel (OMSGs) as delivery system to modulate texture and control sodium release in low-sodium shrimp myofibrillar protein (SMP) gels. OMSGs prepared with 1% oil and 100 mg/mL starch formed a dense n...
Broad-specificity antibody profiled by hapten prediction for immunoassay development of anilinopyrimidine fungicides [0.03%]
基于苦味酸类似物预测的广谱抗体筛选及氨基吡啶类杀菌剂免疫分析方法建立
Shiqi Lin,Liqiang Liu,Yingyue Zhu et al.
Shiqi Lin et al.
Improper application of anilinopyrimidine (AP) fungicides on fruits and vegetables may lead to residues that threaten human health through the food chain. Developing rapid detection methods for AP fungicides is therefore critical for food s...
Unraveling the saltiness-enhancing effect of aroma compounds in soy sauce via integrated sensomics and molecular docking approaches [0.03%]
基于感官组学和分子对接方法解构酱油增咸感呈味物质
Peilin Yang,Qian Zhao,Cong Lyu et al.
Peilin Yang et al.
This study combined sensomics strategies and molecular docking to systematically identify and validate key compounds enhancing saltiness in soy sauce, elucidating their binding mechanisms with saltiness receptors. Gas Chromatography-Olfacto...
Metabolic diversity and antioxidant activities: A comparative analysis of cultivated Juniperus communis clones [0.03%]
代谢多样性与抗氧化活性：金雀花栽培系的比较分析
Antim K Maurya,Kanika Devi,Vijai K Agnihotri
Antim K Maurya
This study implements nuclear magnetic resonance (NMR), ultra-performance liquid chromatography (UPLC) and gas chromatography-mass spectrometry (GC-MS) based metabolomics of six cultivated clones (C1-C6) of Juniperus communis L. and to asse...
Reconstituted soybean protein isolate emulsion gel induced by transglutaminase: structure, stability, and application in quercetin delivery [0.03%]
转谷氨酰胺酶诱导重组大豆蛋白隔离物乳胶凝胶的结构、稳定性及其递送芦丁性能研究
Jiannan Yan,Fangxiao Xing,Pan Liu et al.
Jiannan Yan et al.
The reconstituted soybean protein isolate (SPI) was constructed by adjusting the ratios of its main components, namely lipophilic protein (LP), glycinin (11S), and β-conglycinin (7S). The effects of different LP/11S/7S ratios on stability ...
Design strategies of lipid nanovehicles for controlled functional component release in food systems [0.03%]
脂质纳米载体在食品体系中可控释放功能成分的设计策略
Qiyuan Jing,Hongbin Pu,Da-Wen Sun
Qiyuan Jing
The oral bioavailability of food bioactives is often limited by poor stability, poor solubility, and limited control over release, restricting their use in functional foods. Lipid nanovehicles (LNVs) present a promising strategy to overcome...
Gelation mechanism of Antrodia cinnamomea polysaccharide-polymerized whey protein hydrogel and its application in set-type yogurt [0.03%]
月桂醇修饰裸紫珠多糖-酪蛋白酸钙复合凝胶化机制及其在新型酸奶中的应用研究
Jiping Fan,Huiyu Xiang,Jiafu Wu et al.
Jiping Fan et al.
The study developed a novel heat-induced composite hydrogel (10% PWP + 0-6% ACP) by integrating polymerized whey protein (PWP, 10% w/v) with Antrodia cinnamomea polysaccharide (ACP, 0-6% w/v) as a texture modifier for set-type yogurt, and t...
Investigation into the impact of aldehyde dehydrogenase on pig liver proteins and its catalytic degradation of E,E-2,4-heptadienal [0.03%]
醛脱氢酶对猪肝蛋白质影响的研究及其降解E,E-2,4庚二烯醛的催化性能研究
Jin Luo,Kaina Qiao,Shihao Sun et al.
Jin Luo et al.
Yeast fermentation has been shown to reduce the concentration of aldehydes, characteristic off-flavors in animal livers, although the underlying mechanisms of deodorization remain unclear. This study investigated the oxidative catalytic deg...