Antioxidant and antibacterial nanofiber films via electrospinning of ZIF-8-encapsulated nisin in PCL/chitosan matrices [0.03%]
基于PCL/壳聚糖基质中封装有Nisin的ZIF-8的抗氧化和抗菌纳纤维膜的静电纺丝技术
Zhi Wang,Chen Yang,Ruya Zhang et al.
Zhi Wang et al.
To enhance fruit preservation efficacy, nisin (NIS) was encapsulated within zeolitic imidazolate framework-8 (ZIF-8) to form a ZIF-8/NIS composite. This composite was integrated into polycaprolactone/chitosan (PCL/CS) nanofibers via electro...
Survey of volatile organic compounds released at different temperatures from tea by direct analysis in real time mass spectrometry [0.03%]
不同温度下茶叶中挥发性有机化合物的直接分析离子化质谱检测调查研究
Xin Geng,Zhichen Qiu,Chunyu Zhang et al.
Xin Geng et al.
Thermal processing significantly influences tea quality and volatile organic compound (VOC) profiles. This study established an online system combining a controlled heating apparatus with Direct Analysis in Real Time Mass Spectrometry (DART...
Mechanism of synergistic astringency enhancement by organic acids in model wine: Insights from organic acid-phenols-protein triadic interaction [0.03%]
模型酒中有机酸协同收敛性的机制：来自有机酸-酚类物质-蛋白质三元相互作用的见解
Yan Liu,Xiang Jie Jiang,Shi Qing Zhang et al.
Yan Liu et al.
Organic acids (OAs), important matrix components in wine, are widely considered indispensable to its astringency perception. This work employed a simulated wine system to investigate the synergistic effects between four OAs (tartaric acid, ...
Chemical changes in the volatile composition associated to the anoxic and oxidative storages of red wines [0.03%]
红葡萄酒无氧和有氧储存过程中挥发性物质化学成分的变化研究
A Manuel Aragón-Capone,Mónica Bueno,Vicente Ferreira
A Manuel Aragón-Capone
Sixteen red wines were stored for one month at 35 °C under anoxic conditions and with 35 mg/L of O₂ (over the stoichiometric to total SO₂). Major and minor volatile compounds, including Strecker aldehydes, total acetaldehyde, and acetals...
Selenium bioenrichment and functional enhancement with antioxidants in Actinidia arguta juice by fermentation with selenium-enriched Tibetan kefir grains [0.03%]
富硒西藏开菲尔粒发酵增强软枣猕猴桃汁的硒富集和功能改善
Jiadi Zhang,Xing Guo,Qinqing Wu et al.
Jiadi Zhang et al.
Selenium is an essential trace element with critical roles in antioxidant defense, immune regulation, and metabolic health, yet its intake is insufficient in many populations. This study investigated the effects of fermenting Actinidia argu...
A chemometrics approach to characterise styles of premium Chardonnay wines based on chemical and sensory attributes: a focus on drivers of positive reduction [0.03%]
基于化学和感官属性的优质霞多丽葡萄酒风格特征的化学生物信息学方法：重点关注正向还原属性的影响因素
Gillean C Miller,Xiaoying Zhang,Jennifer R Muhl et al.
Gillean C Miller et al.
In Chardonnay, several sulfur-containing compounds have been linked to descriptors associated with positive reduction, including 'flinty' and 'mineral'; however, the contribution of other volatiles, and the differentiation between 'flinty' ...
Corosolic acid as a dual-function stabilizer in W/O Pickering emulsions enhances its bioaccessibility and α-glucosidase inhibition [0.03%]
作为W/O皮克林乳化剂的苦瓜皂苷酸增强其生物可及性和α-葡萄糖苷酶抑制作用并具有双重功能稳定剂
Baozhu Shi,Yueran Ma,Dong Li et al.
Baozhu Shi et al.
Corosolic acid (CA) is a potent α-glucosidase inhibitor, but its application is limited by poor aqueous solubility and low bioaccessibility. In this study, a CA-stabilized water-in-oil (W/O) Pickering emulsion was proposed as a self-assemb...
Xanthan gum-stabilized cocoa butter emulsion: characterization, molecular interactions, physicochemical stability, and bioaccessibility of α-mangostin [0.03%]
黄原胶稳定可可脂乳化液的性质、分子相互作用、物理化学稳定性及α-芒果酮生物可获得性研究
Naymul Karim,Ke Zhang,Mohammad Rezaul Islam Shishir et al.
Naymul Karim et al.
α-mangostin (αM), a poorly soluble xanthone, was encapsulated in cocoa butter emulsions stabilized by xanthan gum (XG; 0-0.5%) to enhance its stability and control its gastrointestinal release. The emulsions exhibited high encapsulation e...
Regulation of solubility and thermal stability for egg white proteins via alkaline heat treatment: A new insight into protein conformation and interactions at the nanoscale [0.03%]
碱热处理对蛋清蛋白溶解度和热稳定性的调控：蛋白质纳米尺度构象及相互作用的新认识
Xiaomeng Li,Wei Hu,Lingzhuo Li et al.
Xiaomeng Li et al.
Thermal aggregation limits the use of egg white proteins in heat processed, high protein systems. A microenvironment reconstruction strategy was developed by adjusting pH (9.5-10.5) and protein concentration (1-3%, w/v) during preheating. A...
Multi-scale analysis of thermal processing-induced textural changes in fish muscle with distinct ecological characteristics: Integration of structural and proteomic perspectives [0.03%]
基于结构和蛋白质组学视角的热加工诱导下具有不同生态特征鱼类肌肉质地变化的多尺度分析
Xiaoqing Yang,Zhifeng Tan,Siqi Ling et al.
Xiaoqing Yang et al.
This study compared three fish species with distinct ecological habits-freshwater silver carp (HM), skipjack tuna (KP), and Pacific mackerel (SJ) to elucidate species-specific mechanisms of texture change during thermal processing. Multi-sc...