Temporal evolution and molecular mechanism of umami peptides in Daweishan Mini chicken: synergistic analysis by peptidomics, molecular docking and molecular dynamics simulation [0.03%]
基于肽组学、分子对接及分子动力学的模拟探究大围山小鸡鲜味肽的动态演化及其作用机理
Shuangmin Liang,Min Yang,Xuehai Ge et al.
Shuangmin Liang et al.
The method by which umami peptides are formed in Daweishan Mini chicken (DMC) during slaughter and their interaction with umami receptors T1R1/T1R3 were the main topics of this investigation. A temporal gradient umami peptide profile from 0...
Linking chemical profiles to sensory quality: Insights into color and taste formation in purple leaf tea infusions [0.03%]
化学特征与感官品质的关系：紫叶茶茶汤色泽和滋味形成机制的探索
Gaozhong Yang,Mengxue Zhou,Yanan Li et al.
Gaozhong Yang et al.
Purple leaf tea (PLT) infusions typically exhibit a distinctive purplish-red hue and bitter taste, yet their chemical-sensory links remain underexplored. We profiled 177 metabolites from sixteen green to deep purple tea accessions, with par...
Effect of transglutaminase-mediated pre-crosslinking on the thermally induced gelation properties of soy protein and deaminated egg white protein [0.03%]
谷氨酰胺转肽酶介导的预交联对大豆蛋白和脱氨基蛋清蛋白热致凝胶特性的影响
Guijiang Liang,Wenpu Chen,Zhaojun Wang et al.
Guijiang Liang et al.
This study investigated the improvement of soy protein-based gels through transglutaminase (TGase)-mediated crosslinking between soy protein isolate (SPI) and deamidated egg white protein (DEWP). Protein complexes were prepared with varying...
Alternating magnetic field-assisted freezing enhances the freeze-thaw stability of Pacific white shrimp (Litopenaeus vannamei): Evidence from physicochemical and metabolomic analyses [0.03%]
交变磁场辅助冻结提高了南美白对虾的冻藏稳定性：物理化学和代谢组学分析证据
Xiaoqing Guan,Jiaxin Wang,Zilan Feng et al.
Xiaoqing Guan et al.
Repeated freeze-thaw cycles often cause severe quality deterioration in frozen aquatic products. To mitigate these adverse effects, this study examined the impact of alternating magnetic field-assisted freezing (AMF) compared with conventio...
Changes in composition and flavor of non-centrifugal sugar after traditional Pan and vacuum evaporation processes [0.03%]
传统蒸锅和真空蒸发工艺对非 centrifugal糖组成和风味的影响
Qiuxiao Li,Zelong Wang,Haoyang Gu et al.
Qiuxiao Li et al.
This study elucidates the thermodynamic-driven flavor transformation mechanisms in non-centrifugal sugar processed via Traditional Pan (TP) and Vacuum Evaporation (VE) systems. Dynamic analysis revealed that 73 volatiles were detected in tw...
Fluorescent molecularly imprinted sensor for rapid detection of gentamicin in Milk [0.03%]
用于牛奶中庆大霉素快速检测的荧光分子印迹传感器
Hui Guo,Jing Ding,Jiaxin Li et al.
Hui Guo et al.
Gentamicin, a widely used veterinary antibiotic in animal husbandry, poses significant food safety risks due to its persistence in livestock products, soil, and water systems. Chronic exposure to gentamicin residues is associated with sever...
Unraveling the synergy of wheat-based probiotic- fermented modified dietary Fibers, resistant starch, and gluten in constructing high-quality, low Glycemic index noodles [0.03%]
基于小麦的益生菌发酵改性膳食纤维、抗性淀粉和面筋的协同作用在构建高品质低血糖指数 noodles 中的研究
Ai-Mei Liao,Xiao-Ge Liu,Qiao-Qiao Lai et al.
Ai-Mei Liao et al.
This study aimed to develop low glycemic index (GI) noodles by incorporating probiotic-fermented modified wheat bran dietary fiber (DF), resistant starch (RS), and gluten (G), further investigate their collaborative effects on construction,...
Seven neonicotinoids and twenty-two metabolites in seven food matrices by optimized QuEChERS-HPLC-MS/MS and dietary risk assessment [0.03%]
七种新烟碱类杀虫剂及其二十种代谢物的优化QuEChERS-HPLC-MS/MS测定及膳食风险评估方法研究
Zhenzhen Zhou,Xueyan Zhao,Junfeng Lu et al.
Zhenzhen Zhou et al.
In this study, a modified QuEChERS method coupled with high-performance liquid chromatography/tandem mass spectrometry (HPLC-MS/MS) was developed to analyze the residues of seven neonicotinoid insecticides (NEOs) and twenty-two metabolites ...
Pickering emulsion of ginger essential oil stabilized by zein-tannic acid-gum Arabic ternary nanoparticles: Application in the development of active films based on xylan/sodium alginate/ polyvinyl alcohol [0.03%]
白豆蔻油的 pickering 乳液及其在基于木聚糖/海藻酸钠/聚乙烯醇活性膜开发中的应用
Junhan Liu,Marie-Laure Fauconnier,Aurore Richel et al.
Junhan Liu et al.
In this study, ternary biopolymer nanoparticles comprising zein, tannic acid, and gum Arabic (ZTGs) were synthesized to stabilize ginger essential oil Pickering emulsion (GOPE). The stabilized GOPE was blended with a xylan/sodium alginate/p...
Eucommia ulmoides leaf as an alternative substrate for kombucha fermentation: the role of microbial communities in dynamics and metabolic profile [0.03%]
杜仲叶作为 kombucha 发酵的替代基质：微生物群在动态和代谢谱中的作用
Linfeng Wang,Erfeng Wang,Weipeng Wang et al.
Linfeng Wang et al.
Eucommia ulmoides leaf (EUL) was introduced as a novel fermentation substrate to replace traditional tea in kombucha. High-performance liquid chromatography, untargeted metabolomics, and high-throughput sequencing were applied to understand...