Construction of novel porous starch microparticles loaded with curcumin oleogel: Improving colon-targeted delivery potential of curcumin [0.03%]
一种新型纳米多孔淀粉微粒递送姜黄素载油凝胶体系的构建及结肠靶向传递性能研究
Li Ma,Dian Liu,Yujia Xu et al.
Li Ma et al.
Curcumin, a natural polyphenol with antioxidant and anti-inflammatory properties, benefits from colon-targeted delivery in its amorphous form. In this study, porous starch (PS) was used to adsorb curcumin oleogel, forming novel porous starc...
Linkage-resolved profiling of isomalto-oligosaccharides using porous graphitic carbon liquid chromatography-orbitrap tandem mass spectrometry [0.03%]
用于异麦芽寡糖链接解析的多孔石墨化碳液相色谱-轨道阱质谱法
Chih-Chieh Lin,Meng-Jui Lin,Ju-Hua Chou et al.
Chih-Chieh Lin et al.
The digestibility and glycemic response of isomalto-oligosaccharides are determined by their glycosidic linkage and chain length. However, linkage-resolved profiling beyond tetrasaccharides remains limited. Herein, forty structures from dis...
Integrated HS-GC-IMS and E-nose analysis reveals aroma differentiation in representative Chinese high-quality rice varieties [0.03%]
集成HS-GC-IMS和E鼻子分析揭示了中国优质水稻品种的香气差异性
Dawei Zhu,Yafang Shao,Mingxue Chen et al.
Dawei Zhu et al.
Aroma is a key determinant of rice quality. This study systematically examined the divergence in aroma profiles between high-quality indica and japonica rice varieties grown across distinct ecological regions of China. We employed an integr...
L-phenylalanine induces cutin and wax biosynthesis in muskmelon fruit epidermis via fatty acid and triterpenoid pathways [0.03%]
L-苯丙氨酸通过脂肪酸和三萜途径诱导香瓜果皮的角质层和蜡质生物合成
Yang Li,Pengdong Xie,Botao Bai et al.
Yang Li et al.
This study explored the effects of preharvest L-Phenylalanine (L-Phe) sprays on cuticle development and associated lipid metabolism in muskmelon (Cucumis melo L.) fruit. Spraying 8 mM L-Phe during fruit growth increased cuticle thickness an...
Lichen Parmotrema perlatum derived constituents as natural metabolic interveners: mechanistic insights based on integration of bioactivities, molecular docking and fuzzy logic to develop a functional green tea beverage [0.03%]
基于生物活性、分子对接和模糊逻辑的机制研究将地衣Parmotremaperlatum成分开发为天然代谢调节剂以制备功能性绿茶饮料
Rupsa Roychowdhury,Rekha S Singhal
Rupsa Roychowdhury
The rising prevalence of obesity necessitates natural metabolic interventions targeting key digestive enzymes. This study investigated functional properties of an extract from lichen Parmotrema perlatum, obtained via methanolic extraction (...
Multi-omics reveals the mechanism of delayed lipid oxidation and proteolysis in fish fillets preserved by high-voltage electrostatic field and grape pomace-chitosan coating [0.03%]
多组学揭示了高压静电场结合葡萄籽渣壳聚糖涂膜复合技术延缓鱼片氧化和蛋白降解的机制
Bingqiang Xie,Xia Li,Wenbo Kang et al.
Bingqiang Xie et al.
In this paper, high-voltage electrostatic field (HVEF) combined with grape pomace polyphenol-chitosan composite coating film technology was used to study the quality, microbial community, and metabolite profile of refrigerated fish fillets ...
Electrolyzed water technologies in agri-food fields: From pesticide reduction to shelf-life extension and bioactive preservation [0.03%]
电化水在农业食品领域中的技术：从减少农药到延长保质期和生物活性保鲜
Özcan Bulantekin,Ayhan Çiğdem,Tunahan Engin et al.
Özcan Bulantekin et al.
In recent years, the food industry has focused on sustainable and environmentally friendly technologies to improve food safety, quality, and efficiency while exploring innovative solutions. One such solution is electrolyzed water (EW). EW, ...
Antifungal mechanism and mycotoxin control of Ligusticum jeholense essential oil against Alternaria alternata in postharvest tomato [0.03%]
防己黄连油对采后番茄Alternaria alternata的抗真菌机制及霉菌毒素控制作用研究
Quan-Shui Wang,Sen Pang,Xiao-Yi Tong et al.
Quan-Shui Wang et al.
Alternaria alternata causes serious postharvest diseases in tomatoes, threatening shelf life and food safety. In this study, a natural and eco-friendly strategy was developed using Ligusticum jeholense essential oil (LEO), extracted via opt...
Heating-cooling bidirectional gelation mechanism for synergistic enhancement of performance in acylated ovalbumin/gellan gum double-network gel [0.03%]
酰化卵清蛋白/角叉菜胶双网络凝胶的加热-冷却双向交联机制及其协同增效作用研究
Jiao Wu,Yunfei Zou,Keshan Wang et al.
Jiao Wu et al.
This study developed an in-situ co-entangled double-network gel by integrating the heating-induced gelation of acylated ovalbumin (AOVA) with the cooling condensation response of gellan gum (GG), overcoming the structural and responsiveness...
Physicochemical and flavor profile characterization of sesame oils from different processing methods: Implications for quality control and market regulation [0.03%]
不同加工方法的芝麻油的理化和风味特征分析及其对品质控制和市场监督的意义
Yong Yang,Timothy J Tse,Jinglun Zhou et al.
Yong Yang et al.
Sesame oil represents a high-risk commodity due to its susceptibility to adulteration and safety concerns. The physicochemical properties and flavor profiles of oils produced via hot water extraction, cold pressing, and blending were analyz...