Development of zein-soy protein isolate-rutin supramolecular nanoparticles via pH-ultrasound-shifting method: Structural characterization, stability, and gastrointestinal bioaccessibility [0.03%]
pH-超声-转变法制备玉米醇溶蛋白-大豆分离蛋白-芦丁超分子纳米颗粒：结构特征、稳定性及胃肠道可利用性
Furong Jin,Zhixin Xie,Huaijie Zhang et al.
Furong Jin et al.
Rutin, a natural flavonoid, has limited applications in functional foods due to its low aqueous solubility. To address this, this study fabricated zein-soy protein isolate-rutin supramolecular nanoparticles using the pH-ultrasound-shifting ...
Grape seed extract incorporated into konjac glucomannan-based batter inhibits acrylamide and advanced glycation end products in fried fish nuggets [0.03%]
葡萄籽提取物掺入魔芋葡甘聚糖基涂层可抑制油炸鱼排中的丙烯酰胺和晚期糖基化终产物的生成
Runlin Wu,Jingwen Sun,Xia Mou et al.
Runlin Wu et al.
The popularity of fried battered fish nuggets is tempered by the formation of food hazard factors during high-temperature processing. To mitigate the formation of acrylamide and advanced glycation end products (AGEs) during frying, konjac g...
An optimized in vitro digestion protocol for evaluating zero-valent iron nanoparticles in plant-based food matrices [0.03%]
一种优化的体外消化方案，用于评估植物基食品体系中零价铁纳米颗粒的影响
Julita Nowosadko,Zuzanna Szymańska,Monika Kupiec et al.
Julita Nowosadko et al.
Zero-valent iron nanoparticles (Fe(0) NPs) are increasingly used in agriculture and food systems, raising concerns about their stability and bioaccessibility upon ingestion. This study investigated Fe(0) NP transformations during simulated ...
Mining allergens in Cryptotympana atrata nymphs: integrating proteomics and homology-based bioinformatics [0.03%]
基于蛋白质组学和同源性生物信息学的拟步甲若虫过敏原挖掘研究
Yuan He,Shu-Tao Sun,Jian-Bo Xiao et al.
Yuan He et al.
The consumption of novel edible insects carries potential allergenicity risks. Cryptotympana atrata (C. atrata), a common East Asian cicada species, is traditionally consumed in China. Although allergic reactions to C. atrata nymphs have be...
Interfacial reorganization of egg yolk granules by ultrasound-assisted pH-shifting: concentration-dependent lecithin functionality from emulsion stabilizer to competitive displacer [0.03%]
超声辅助pH变化条件下蛋黄颗粒界面重组：浓度依赖的磷脂功能从乳化稳定剂到竞争置换剂作用
Shuangshuang Li,Yaqin Yang,Yi Sun et al.
Shuangshuang Li et al.
The dense structure of egg yolk granules (EYG) limits their emulsification functionality. This study investigated interactions between EYG (1%) and egg lecithin (EL, 0-1%) under ultrasound-assisted pH-shifting. Results showed EL significant...
Synergistic oxygen vacancy and multivalence in Co/Cu-ZIF/V₂O₅ nanozyme enable ultrasensitive colorimetric detection of ascorbic acid and epigallocatechin gallate [0.03%]
协同作用的氧空位和多价态使Co / Cu-ZIF / V₂O₅纳米酶能用于抗坏血酸和表没食子儿茶素没食子酸酯的超灵敏比色检测
Mingxuan Liu,Yuanjuan Bai,Jianming Tan et al.
Mingxuan Liu et al.
Sensitive detection of antioxidants like ascorbic acid (AA) and epigallocatechin gallate (EGCG) in tea is crucial for quality control. To overcome the limitations of natural peroxidases, we designed a Co/Cu-ZIF/V₂O₅ nanozyme via vanadium-...
Designing an enzymatic glycosidic bond rearrangement of corn starch to improve its freeze-thaw stability for tailored application in crystal dumpling wrappers [0.03%]
通过酶法甘苷键重排设计改良玉米淀粉冻融稳定性以适应水晶饺子皮应用的要求
Haocun Kong,Kunrong Wu,Zhaofeng Li et al.
Haocun Kong et al.
Crystal dumplings, a beloved delicacy in Chinese restaurants and communities, require freezing for transport and storage, thus necessitating wrappers with exceptional freeze-thaw stability. The 1,4-α-glucan branching enzyme from Geobacillu...
Fatty acid distribution in human milk triacylglycerols regulates lipid absorption through calcium-mediated mucus phase transition [0.03%]
人类乳脂肪酸的分布通过钙介导的黏液相变调节脂质吸收
Xinggang Ni,Zeyuan Deng,Caihua Jia et al.
Xinggang Ni et al.
Calcium ions (Ca2+) and intestinal mucus act as dynamic barriers regulating lipid transport. This study reveals that the sn-2 positional distribution of palmitic acid in triacylglycerols (TAGs) modulates mucin gelation and lipid diffusion v...
Research advances and outlook of bioactive peptides: integrating artificial intelligence, molecular simulation, and instrumental analysis techniques [0.03%]
活性肽研究进展与展望：融合人工智能、分子模拟和仪器分析技術
Mingshuo Cao,Xiaobo Yang,Lixian Chen et al.
Mingshuo Cao et al.
Due to their diverse physiological functions, bioactive peptides have attracted widespread attention in the fields of functional food development and biomedical applications. However, traditional methods for predicting and screening these p...
Effects of Lactiplantibacillus plantarum and Staphylococcus simulans fermentation on Maillard reaction and flavor characteristics in a myofibrillar protein-glucose reaction system [0.03%]
植物乳杆菌和表皮葡萄球菌发酵对肌原纤维蛋白-葡萄糖美拉德反应及风味特性的影响
Xuefei Shao,Huhu Wang,Xiangyu Song et al.
Xuefei Shao et al.
The Maillard reaction is one of the key pathways for flavor formation during the thermal processing of fermented sausages. This study used a myofibrillar protein-glucose model system mimicking fermented sausages to investigate the effects o...