Underlying mechanisms of Antarctic krill peptide in enhancing frozen dough quality: From gluten protein aggregation and microstructure to corresponding steamed bread quality [0.03%]
南极磷虾肽改善冷冻面团品质的机理研究：从面筋蛋白聚集、微结构到相应蒸制面包品质的研究
Jie Guo,Gege Zhang,Jiaxin Duan et al.
Jie Guo et al.
This study systematically evaluated the effects of Antarctic krill peptide (AKP) at varying concentrations (0-2.0%, w/w) and different freezing times (0, 1, 2, 4, and 6 weeks) on the rheological properties of dough, gluten protein aggregati...
Elucidating the effects of E-beam pre-irradiation on the Chinese safflower (Carthamus tinctorius L.): From a structure, active components, and antioxidant capacity perspective [0.03%]
电子束辐照对中国红花(Carthamus tinctorius L.)影响的解析：从结构、活性成分及抗氧化能力角度
Wenqing Zhao,Xiangrui Ren,Wei Niu et al.
Wenqing Zhao et al.
This study investigated the structural and functional effects of electron beam irradiation on safflower and its regulatory mechanisms. Results showed that energy deposition from electron beam irradiation induced molecular-level changes, dis...
Modulation of postmortem glycolysis in pork by electrostatic field: Roles of pyruvate kinase and myofibrillar protein phosphorylation [0.03%]
静电场调控猪肉宰后糖酵解的作用机制研究：丙酮酸激酶和肌原纤维蛋白磷酸化的影响
Yuqian Xu,Dequan Zhang,Martine Schroyen et al.
Yuqian Xu et al.
Controlled freezing point storage, while effective in regulating postmortem glycolysis, faces practical limitations due to its narrow and unstable temperature range. This study therefore investigated the regulatory effects of electrostatic ...
Structure, physicochemical and functional properties of glycosylation-induced highland barley glutenin-inulin complexes [0.03%]
糖基化高land barley glutenin-菊粉复合物的结构、理化和功能性属性研究
Yulin Ding,Fang Li,Wangyang Shen et al.
Yulin Ding et al.
Highland barley glutenin (HBG) was glycosylated with inulin (INU) under hygrothermal conditions to produce highland barley glutenin-inulin (HBG-INU) complexes, and the effects of different glycosylation ratios on the structural, physicochem...
Solid-phase extraction of organophosphorus pesticides from fruit juices using biomass-derived lignin-doped electrospun composite fibers [0.03%]
利用生物基木质素改性电纺复合纤维固相萃取水果汁中的有机磷农药
Shaymaa A Mohamed,Sherwin Hugo T Lu,Waleed Alahmad et al.
Shaymaa A Mohamed et al.
Monitoring organophosphorus pesticides (OPPs) in food requires sensitive and reliable analytical methods. In this study, electrospun poly (acrylonitrile-co-maleic acid) composite fibers doped with lignin derived from coconut biomass were de...
Metabolomic, nutritional, and sensory insights into hydroponic vs. substrate-cultivated lettuce (Lactuca sativa L.) [0.03%]
营养和感官角度浅析水培和基质栽培生菜（Lactuca sativa L.）的区别及代谢组学研究
Xiaobei Li,Fei Yu,Shiwei Wei et al.
Xiaobei Li et al.
This study aimed to compare the nutritional and sensory profiles of hydroponic and substrate-cultivated lettuce across four cultivars using metabolomics and targeted quantitative analyses. Results showed that hydroponic enhanced protein, po...
Impact of sonication and sodium chloride on the interaction and gelation behavior of soy protein isolate/κ-carrageenan mixtures [0.03%]
超声和氯化钠对大豆蛋白浓缩物/κ- carrageenan体系相互作用及凝胶行为的影响
Lihong Chen,Hui Lu,Lulu Qu et al.
Lihong Chen et al.
This study focused on the impact of sonication and sodium chloride (NaCl) on the interactions and gelation behavior of soy protein isolate (SPI)/κ-carrageenan (κ-Car) mixtures. The results revealed that exposure to ultrasonic power of 525...
LC-MS/MS method for detecting eight unauthorized synthetic dyes in confectionery and breakfast cereals [0.03%]
采用LC-MS/MS方法检测糖果及早餐谷物食品中八种非法合成着色剂
Stephanie D Nauth,Britney Hitt,Andres D Campiglia
Stephanie D Nauth
Effective analytical methods are critical for assessing the risk posed by synthetic dyes in food products, particularly those marketed to children, who represent a vulnerable population. Synthetic dyes encompass diverse chromophore classes ...
Developing machine learning-driven QSAR models for predicting bitter activity and bitterness thresholds of oligopeptides [0.03%]
开发用于预测寡肽苦味活性和苦味阈值的机器学习驱动的QSAR模型
Fuxiang Ren,Lu Yang,Minjie Zhang et al.
Fuxiang Ren et al.
To improve bitter peptide (BP) prediction, two complementary computational models were developed. The XGBoost-BP classifier achieved strong performance in identifying bitter activity (AUC = 0.992 in cross-validation and 0.930 in the test se...
Effects of different thermal processing methods on the nutritional components of whole highland barley and its hypoglycemic and hypolipidemic effects: β-glucan and polyphenols [0.03%]
不同热加工方法对青稞营养成分的影响及其降糖降脂作用：β-葡聚糖和多酚的作用
Fan Xie,Huajia Dai,Yuting Yan et al.
Fan Xie et al.
Highland barley has health benefits in managing metabolic disorders. The effects of steaming, baking, and extrusion on the nutritional components of whole highland barley, as well as its hypoglycemic and hypolipidemic effects, were investig...