Rapid and non-targeted screening of multiple antibiotic fermentation residues in single-cell protein feed using HS-GC-IMS and chemometrics [0.03%]
Shouxue Li,Decheng Suo,Wenxin Zheng et al.
Shouxue Li et al.
Single-cell protein (SCP) feed is a sustainable protein source, yet its safety is threatened by adulteration with antibiotic fermentation residues (AFR). This study developed a rapid, non-destructive method using headspace gas chromatograph...
Cold plasma treatment induces protein oxidation and nitration, but enhances protein digestibility [0.03%]
Mohammad Bayati,Shivani Karalia,Nour M H Awad et al.
Mohammad Bayati et al.
Cold plasma is a promising non-thermal processing technology, however, its effects on protein oxidation and digestibility remain insufficiently understood. This study quantified oxidation, nitration, and ᴅ-amino acid formation in milk prot...
Glycine-amidated pectin-mediated network formation in wheat noodle dough: From molecular pre-structuring to cooking performance [0.03%]
Min Zhang,Meng Yang,Yiya Li et al.
Min Zhang et al.
Noodle cooking often results in uncontrolled structural changes, while traditional pectin modification faces limitations due to high hydrophilicity. This study investigated glycine-amidated pectin (GP) effects on noodle quality. GP signific...
The physicochemical and simulated digestive characteristics of yam flours processed by different thermal processing methods [0.03%]
Ya Huang,Mei Deng,Xuchao Jia et al.
Ya Huang et al.
This study investigated the digestibility and colonic fermentation characteristics of Dioscorea fordii flours processed by steaming-refrigeration (SRY), extrusion-refrigeration (ERY), and baking (BY). SRY and ERY exhibited 31.19% and 18.52%...
Effects of high-temperature treatment on in vitro protein digestibility and protein profiles of pea ingredients obtained from wet and dry fractionation [0.03%]
Patrícia Duque-Estrada,Bo Markussen,Maarten Schutyser et al.
Patrícia Duque-Estrada et al.
Thermal treatment can improve plant protein digestibility by inactivating antinutrients and partially denaturing proteins, but depending on the conditions applied, heating may also promote aggregation and amino acid modifications that hinde...
Cryoprotective effect of natural deep eutectic solvent combined with sous-vide cooking treatment on the pre-maturation and freeze-thaw cycle of Penaeus vannamei [0.03%]
Jing-Jing Fu,Jie Deng,Bo-Yang Tan et al.
Jing-Jing Fu et al.
This study investigated the effects of combining natural deep eutectic solvents (NADES) with sous-vide cooking (SVC) on the freeze-thaw (F-T) stability of Penaeus vannamei. Four NADES were prepared using different molar ratios of proline (P...
Corrigendum to "Development of analytical "aroma wheels" for Oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during "Chinese tea ceremony" with machine learning" [Food Chem. 464 (2025) 141537] [0.03%]
Ni Yang,Juliette Simon,Wanping Fang et al.
Ni Yang et al.
Published Erratum
Food chemistry. 2026 May 15:511:149043. DOI:10.1016/j.foodchem.2026.149043 2026
Characterization of key aromas in different breeds of pork based on molecular sensory science and computational chemistry [0.03%]
Zhiqing Tian,Wusun Li,Jialin Li et al.
Zhiqing Tian et al.
Thermal processing profoundly reshapes food aroma, yet the characterization of key aromas in different breeds of pork is still limited. In this study, five pork breeds, including Bama Xiang pig (BM), Shenxian×Landrace (SX), Rongchang pig (...
Nutrient management modulates lignin accumulation in pomelo fruits: insights from metabolic pathways of guaiacyl lignin and p-hydroxyphenyl lignin [0.03%]
Changhong Lai,Yujia Xu,Yichen Hu et al.
Changhong Lai et al.
Lignification is a critical factor contributing to quality deterioration in pomelo (Citrus grandis) fruits. This study investigated the impact of nutrient management on fruit lignification using 'Sanhong' pomelo as the model system. Compreh...
Multi-modal detection methods based on vortex fluid device mediated red-emitting carbon dots for sensitive vitamin B6 detection in food [0.03%]
Yanan Yan,Hongping Zhang,Youhong Tang et al.
Yanan Yan et al.
Accurate VB6 quantification in food analysis is hindered by conventional single-signal, short-wavelength methods with poor anti-interference capability and unreliable outcomes. Thus, we develop a long-wavelength, multi-modal, and portable s...