Glucose-mediated Maillard crosslinking of pea protein scaffolds to enhance mechanical properties and myoblast proliferation [0.03%]
葡萄糖介导的豌豆蛋白支架中的美拉德交联作用可增强其机械性能和肌细胞增殖能力
Inyoung Choi,Yoonbin Kim,Nitin Nitin
Inyoung Choi
Plant protein-based scaffolds often lack sufficient hydration and mechanical stability to support animal cell attachment and proliferation. This study presents a food-grade crosslinking strategy using the Maillard reaction (MR). In this rea...
Improving the thermal fluidity of pasteurized egg white through lactic acid Bacteria fermentation: Rheological, structural, and functional characterizations [0.03%]
热酸菌发酵改善巴氏杀菌蛋清的热流变性：流变学、结构和功能表征
Zhuoer Tian,Wenqi Ge,Jiajing Liu et al.
Zhuoer Tian et al.
Liquid egg white (LEW) offers transportation and storage advantages. However, the thermal denaturation of LEW proteins during pasteurization increases its viscosity, causing pipeline clogging and deterioration of product quality. In this st...
Biocompatible silk nanofibers with excellent antimicrobial and preservation properties by ε-polylysine grafting [0.03%]
ε-聚赖氨酸接枝制备优良抗菌和保藏性能的丝素纳米纤维及其生物相容性研究
Leiting Xin,Zhiyuan Hu,Ying Mao et al.
Leiting Xin et al.
Bacterial infections pose a major global threat to human health, which has been further exacerbated by the rise of antimicrobial resistance. In this study, we developed a novel strategy for producing non-antibiotic antimicrobial materials b...
Role of smoke withering process in the bitterness amelioration effect on smoked Lapsang Souchong tea [0.03%]
薰制小种红茶滋味改良中熏烟工序的作用研究
Weiying Su,Li Ni,Daoliang Wang et al.
Weiying Su et al.
Smoked Lapsang Souchong tea (SLST) is renowned for its unique smoky aroma and relatively low bitterness, attributed to the pinewood smoke withering (SW) process. This study investigated the role of SW in reducing SLST bitterness through an ...
Molecular mechanism of interaction between mannoprotein and proanthocyanidin [0.03%]
mannoprotein与原花青素相互作用的分子机制研究
Weidong Zhang,Jianxia Sun,Jia Kong et al.
Weidong Zhang et al.
This study investigates the interaction between mannoproteins (MP) and proanthocyanidins (PA) to enhance the stability of mulberry juice and wine. MP addition significantly reduced UV-induced PA degradation, altered MP's apparent color, and...
FTIR spectroscopy coupled with chemometrics for evaluating functional food efficacy in an in vitro model of iron deficiency anemia [0.03%]
基于体外铁缺乏性贫血模型评价功能性食品效果的 FTIR 光谱化学计量学方法研究
Eda Dalyan,Çağrı Çavdaroğlu,Banu Özen et al.
Eda Dalyan et al.
Vibrational spectroscopy offers a rapid, cost-effective approach for studying biological systems. This study employs Fourier Transform Infrared (FTIR) spectroscopy, combined with Soft Independent Modeling of Class Analogy (SIMCA), to evalua...
Unveiling umami peptides in Gannan morels: Dual-processing extraction and flavor-enhancing mechanisms [0.03%]
赣南松茸鲜味肽的双重提取及增香机制研究
Xiaoqian Zhou,Yanmei Zhang,Hengchao E et al.
Xiaoqian Zhou et al.
Gannan morels (Morchella spp.) are increasingly cultivated in China. This study shows that they have high crude protein content (34.12 ± 3.30 g/100 g), with umami amino acids making up 13.26% of total amino acids, suggesting they are a pro...
Decoding regional and temporal drivers on raw Anhua dark tea odorants for traceability [0.03%]
基于追踪溯源的安化黑茶地域和时间因素解析及其对风味的影响规律研究
Jing Wang,Yixiong Wang,Jiaqi He et al.
Jing Wang et al.
This study comprehensively characterized the 122 odorants of raw Anhua dark teas (RADTs) from seven core production regions between 2015 and 2024. Among them, 16 compounds with aroma character impact (ACI) ≥1% constituted the crucial aroma...
Design and characterization of β-cyclodextrin-encapsulated walnut peptide-calcium-zinc chelates: physical characteristics, bitterness masking, stability, and sustained release [0.03%]
β-环糊精包合核桃肽-钙-锌螯合物的设计与表征：物理性质、苦味掩蔽、稳定性和缓释性能研究
Rongrong Jin,Hao Yu,Zhe Liu et al.
Rongrong Jin et al.
To overcome the application bottlenecks of low solubility, strong bitterness, and poor stability of walnut peptide‑calcium‑zinc chelates, this study developed a green microencapsulation method based on β-cyclodextrin(β-CD). By optimizin...
Functionalized carbon nanotube-based affinity chromatography for polyphenol oxidase purification from different sources and evaluation of kinetic properties [0.03%]
基于功能化碳纳米管的亲和色谱法纯化不同来源的多酚氧化酶及动力学性质研究
Mehmet Doğan,Fatma Nur Yalçinkaya,Zeynep Bicil et al.
Mehmet Doğan et al.
In this study, functionalized multi-walled carbon nanotubes (MWCNT) were firstly synthesized and applied to purify polyphenol oxidase (PPO). Structural characterization of matrix was confirmed via different techniques. BET surface area decr...