Demystifying the impact of green soybean composition on soybean oil turbidity: concentration-dependent effects of endogenous minor components [0.03%]
揭秘大豆组成对豆油浑浊度影响：内源微量组分的浓度依赖效应分析
Linshang Zhang,Jiangfeng Ni,Tianming Xi et al.
Linshang Zhang et al.
Turbidity in soybean oil poses a significant challenge to the edible oil processing industry. This study hypothesizes that endogenous minor components in green soybean may promote turbidity development in soybean oil. The results revealed a...
Combined effects of glycerol monostearate and surface-applied lipids on noodle quality [0.03%]
甘油单硬脂酸酯与表面施加的脂类物质对 noodles 质量的复合影响
Zehua Zhang,Yiyuan Zou,Zhiling Tang et al.
Zehua Zhang et al.
Previous studies have focused on the effects of lipids and monoglycerides on wheat dough or wheat products, but their combined effects on noodles remain unclear. This study investigated the combined effects of glycerol monostearate (GMS) an...
Boosting kynurenic acid in kombucha via substrate selection: metagenomic and biochemical insights [0.03%]
通过底物选择增强 kombucha 中犬尿酸的含量：元基因组和生化见解
Ilona Sadok,Ilona Jonik,Kamila Rachwał et al.
Ilona Sadok et al.
Kombucha is gaining global popularity for its health benefits. This study explored the use of chestnut honey, a rich source of kynurenic acid (KYNA), to produce kombucha enriched with this metabolite. Five variants were prepared using diffe...
Emulsion-templated oleogel based on an OSA starch-gelatin-tannic acid ternary complex for algal oil delivery [0.03%]
基于OSA淀粉-明胶-单宁酸三元复合物的用于海藻油输送的 Pickering型油凝胶体系研究
Wenbo Miao,Junqing Han,Siew Young Quek et al.
Wenbo Miao et al.
In this study, ternary complexes composed of octenyl succinate acetylated starch (OS), gelatin (GE), and tannic acid (TA) were used to fabricate oleogels via an emulsion-template method combined with freeze-drying for algal oil delivery. Th...
Bayesian optimization of natural antifungal blends reveals metabolomic remodeling in Aspergillus niger [0.03%]
基于贝叶斯优化的天然抗真菌混合物可重构黑曲霉代谢轮廓
Carla Pino,Matthew Sujanto,Camila Covarrubias et al.
Carla Pino et al.
The demand for clean-label preservation has heightened interest in natural antifungal alternatives for bakery products. Here, Bayesian optimization and untargeted metabolomics were combined to design and evaluate food-grade botanical blends...
The vigor of recalcitrant seeds regulates the aril aroma release via phytohormones jasmonic acid and salicylic acid in litchi fruits [0.03%]
荔枝果实中顽拗种子的生命力通过植物激素茉莉酸和水杨酸调控果皮香气的释放
Liyu Fu,Yawen Li,Ruihao Zhong et al.
Liyu Fu et al.
Litchi is a popular fruit for its unique flavor and distinctive aroma, but the mechanisms responsible for cultivar variation in aroma release remain unclear. In this study, normal-seeded fruits exhibit more abundant and diverse volatile pro...
Online monitoring of Maillard reaction dynamics using a custom reaction-transfer device and direct analysis in real time mass spectrometry [0.03%]
利用自定义反应转移装置和直接分析实时质谱在线监测美拉德反应动力学
Zhichen Qiu,Liping Xu,Xin Geng et al.
Zhichen Qiu et al.
Controlling the Maillard reaction (MR) is critical for producing food flavor and color, yet real-time monitoring of its dynamics remains challenging. We developed an online monitoring system by integrating a custom reaction-transfer device ...
Combined effects of Trametes hirsuta AH28-2-derived laccase and Bacillus-derived α-amylase on the rheology and quality of modified Rye bread [0.03%]
一种真菌漆酶和一种芽孢杆菌淀粉酶对改良黑麦面包流变学性质及品质的联合作用研究
Jingjing Wang,Yue Hu,Mengyuan Li et al.
Jingjing Wang et al.
Rye bread attracts increasing attention for its rich nutrients and various health benefits. However, its commercialization is limited by the low gluten content, which impairs the formation of a continuous elastic gluten network. Laccase (st...
Regulation of composite particle structure by soy isolate protein-citrus pectin mass ratio and its mechanism of influence on interfacial activity and stabilizing properties [0.03%]
大豆分离蛋白-果胶复合颗粒结构的调控及其对界面性质和体系稳定性影响机制的研究
Yang Yang,Xiao-Ning Wang,Yue Xu et al.
Yang Yang et al.
Despite the advantageous functional properties of soybean protein isolate (SPI), its inherent conformation is susceptible to environmental influences, thereby limiting its utility in food systems. This work investigated the effect of mass r...
Claudio Lombardelli,Ilaria Benucci,Riccardo Giordano et al.
Claudio Lombardelli et al.
Traditional-method sparkling wines undergo a slow aromatic evolution during bottle aging, typically from 12 months to over 10 years, developing toasted, nutty, and mineral notes. This review examines the biochemical, physicochemical, and se...