Sulfate ester motifs of carrageenan govern the assembly and functional properties of tea protein carriers [0.03%]
硫酸盐酯基序决定了茶树蛋白载体的组装及其功能性质
Xinran Liu,Jinhua Song,Zongwei Hao et al.
Xinran Liu et al.
Incorporation of carrageenan (Car) offers an effective approach to modulate the assembly and functionality of protein-based nanocomplexes; however, the role of Car sulfate ester motifs has not been fully clarified. Here, κ-Car, ι-Car, and...
Drying methods differentially affect the lipidome of the edible halophytes sea asparagus Salicornia ramosissima and sea purslane Atriplex portulacoides [0.03%]
干燥方法对可食用盐生植物海芦笋Salicornia ramosissima和海马齿Atriplex portulacoides脂质组的差异化影响
Marisa Pinho,Ana S P Moreira,Felisa Rey et al.
Marisa Pinho et al.
Halophytes have gained recognition as a nutritional and functional food, but detailed evidence regarding how post-harvest drying affects their lipidomic integrity remains limited. This study compared the effect of freeze-drying(-55 °C), ov...
Amino-functionalized chitosan-polyethyleneimine porous material for iodide removal: Adsorption performance, synergistic mechanism and application [0.03%]
氨基功能化壳聚糖-聚乙烯亚胺多孔材料去除碘化物：吸附性能，协同作用机制及应用研究
Yu Liu,Zhipeng Wang,Bangfeng Yin et al.
Yu Liu et al.
A lightweight, compressible amino-functionalized porous adsorbent, prepared through glutaraldehyde (GA)-mediated crosslinking of chitosan (CS) and polyethyleneimine (PEI), was denoted as CS-PEI-GA for efficient iodide (I-) removal. The stru...
Eckol-rich phlorotannins and fucoidan from brown seaweeds promote lactic acid Bacteria growth and postbiotic production [0.03%]
富含 Eckol 的褐藻岩茸素和褐藻糖胶促进乳酸菌生长及次生代谢产物生成
M Ajanth Praveen,Long Yu,Caterina Selva et al.
M Ajanth Praveen et al.
Emerging evidence shows that gut microbiota-derived metabolites regulate enteric and central nervous systems, and patients with Parkinson's disease (PD) exhibit reduced levels of lactic acid bacteria (LAB)-derived postbiotics, particularly ...
Insights into plant-based whipped cream stabilized by pea protein aggregates via enzymatic-heat treatment: material modification, interfacial regulation and mechanism analysis [0.03%]
基于豌豆蛋白凝集体稳定的植物基搅打稀奶油的研究：材料改性、界面调控及机制分析
Kaidong Wei,Zhen Yang,Ke Li et al.
Kaidong Wei et al.
In this study, pea protein multi-form aggregates were obtained by enzymatic hydrolysis, heat treatment, and enzymatic hydrolysis combined with heat treatment (PPEH) to elucidate its influence on the performance of plant-based cream. Results...
From molecular assembly to biological function: an ovalbumin-fucoidan complex stabilized emulsion for enhancing the antioxidant efficacy of galangin [0.03%]
从分子组装到生物功能：一种卵清蛋白-褐藻胶复合物稳定乳液，用于增强姜黄素的抗氧化功效
Yitong Wang,Rui Wang,Qiaoying Guo et al.
Yitong Wang et al.
The effective delivery of hydrophobic bioactive compounds remains a major challenge in functional food and nutraceutical applications because of their poor aqueous solubility, limited physicochemical stability, and insufficient bioavailabil...
Emulsion foams from structural perspectives: foaming mechanisms, in-situ imaging characterizations, sensory evaluations, and food applications [0.03%]
从结构角度理解的乳状泡沫：起泡机理、原位表征、感官评价及食品应用
Kangyu Li,Jiaqi Jian,Asliddin Fayzullaev et al.
Kangyu Li et al.
Saturated fat crystals are key to stabilizing emulsion foams but contradict healthy dietary trends. Unlike conventional formulation-centered reviews, this work establishes a unified structural perspective to systematically sort out foaming ...
Processing of watermelon seed shells nanocellulose with electron beam irradiation and esterification modification: Consequences on fundamental characteristics, molecular structure, physicochemical properties, functional performance, and associated mechanisms [0.03%]
电子束辐射和酯化修饰制备西瓜籽壳纳米纤维素及其对纳米纤维素基质特性、分子结构、理化性质、功能性能及关联机制的影响研究
Hanlin Guan,Li Niu,Qian Lin et al.
Hanlin Guan et al.
This study developed an electron beam irradiation (EBI)-assisted esterification strategy to convert underutilized watermelon seed shells into amphiphilic esterified nanocellulose (ENC). The multiscale structural evolution associated with EB...
Interpenetrating network emulsion gels prepared from polysaccharides and pea proteins: effect of polysaccharide charge on rheology, freeze-thaw stability, and dysphagia characteristics [0.03%]
从多糖和豌豆蛋白制备互穿网络型乳状胶凝物：多糖电荷对流变学、冻融稳定性和吞咽特性的影响
Yuehan Shan,Qianxun Kong,Hongying Tong et al.
Yuehan Shan et al.
Interpenetrating network emulsion gels were fabricated from pea protein isolate (PPI) and polysaccharides with different charges: anionic Artemisia sphaerocephala Krasch gum (ASKG) or neutral curdlan (CURD). Microstructure, molecular intera...
Novel transformation products of synthetic antioxidants in serum samples from general population [0.03%]
人群血清样本中合成抗氧化剂的新转化产物
Weifang Chen,Hongrui Zhang,Runmin Yuan et al.
Weifang Chen et al.
As extensively used additives in food industries, synthetic antioxidants (SAOs) and their transformation products (TPs) always expose to humans through multiple pathways. Here, we established a suspected screening strategy based on segmenta...