Corrigendum to "Dynamic changes in volatile organic compounds of cherry tomato fruits during storage at different temperatures using HS-GC-IMS" [Food Res. Int. 218 (2025) 116790] [0.03%]
关于“不同温度下樱桃番茄果实贮藏期间挥发性有机化合物动态变化HS-GC-IMS分析”的勘误注释
Sihui Guan,Fei Yang,Jinxiao Yao et al.
Sihui Guan et al.
Corrigendum to "Synbioticsof encapsulated Limosilactobacillus fermentum K73 promotes in vitro favorable gut microbiota shifts and enhances short-chain fatty acid production in fecal samples of children with autism spectrum disorder" [Food Res. Int. 209 (2025) 116227] [0.03%]
关于“包封型Limosilactobacillus fermentum K73合生元体在自闭症儿童粪便样本中促进肠道菌群向有利方向转变并增强短链脂肪酸产生的体外研究”一文的勘误[食品研究国际杂志209卷(2025)116227页]
Katherine Bauer Estrada,Natalia Conde-Martínez,Alejandro Acosta-González et al.
Katherine Bauer Estrada et al.
Advances in synthesis of synbiotic microcapsules with oligosaccharides and polysaccharides and their biomedical applications [0.03%]
含寡糖和多糖的合生元微胶囊制备及其生物医学应用进展
An-Yu Zhu,Hong-Fang Ji,Liang Shen
An-Yu Zhu
Probiotics are widely recognized for their extensive health benefits, but they are extremely vulnerable to environmental factors throughout processing, preservation, and digestion. Microencapsulation technology serves as an effective protec...
Endophytic bacterium V4 from albino tea plant enhances umami taste as well as flowery and roasted aromas in dried tea [0.03%]
茶树内生细菌V4改善茶叶鲜味及花香和炒香风味的研究
Huiyan Jia,Jixin Zhang,Yafei Guo et al.
Huiyan Jia et al.
The application of microbial fertilizers in tea cultivation has emerged a promising strategy to enhance tea quality and promote sustainable agricultural practices. However, the underlying mechanism remains unclear. In this study, the impact...
The effects of soy protein isolate-based composite gels as pork back fat substitutes in low-fat emulsified sausage [0.03%]
以大豆分离蛋白凝胶替代猪肉背膘制备低脂腊香肠的特性研究
Jianxi Zhang,Danjie Li,Yixin Zhang et al.
Jianxi Zhang et al.
This study developed a soy protein isolate (SPI)-based composite gel system, incorporating oxidized chitin nanowhiskers, konjac glucomannan, and corn oil, functionally mimics porcine back fat in emulsified sausages formulations. Through sys...
Advancing antioxidant testing: Standardisation of a human plasma oxidation assay and its integration with chemical and cellular protocols [0.03%]
抗氧化研究的进步：人类血浆氧化检测的标准化及与化学和细胞水平方法的整合
Marcelo Franchin,Bruno Toribio de Lima Xavier,Yuyang Guo et al.
Marcelo Franchin et al.
Chemical antioxidant methods (CAM) are highly reproducible, but they fail to capture the dynamic nature of biological systems. In contrast, cellular antioxidant assays (CAA) offer a more comprehensive evaluation of antioxidant activity by a...
Comparative evaluation of stability and interfacial characteristics of Pickering emulsions co-stabilized by zein and hydrocolloids: Role of charge profile, emulsifying ability, and rheological properties [0.03%]
玉米醇溶蛋白与多糖复合Pickering乳状液的稳定性及界面特性研究：电荷性质、表面活性和流变性能的影响
Parham Joolaei Ahranjani,Andrea Polo,Raffaella Di Cagno et al.
Parham Joolaei Ahranjani et al.
This study provides the first systematic investigation of guar gum (GG) alongside xanthan gum (XG) and gum arabic (GA) in zein nanoparticle (ZNP)-stabilized Pickering emulsions, highlighting the critical role of each hydrocolloid's charge p...
A multifunctional nanozyme hydrogel film with antibacterial and antioxidant activity for fruit packaging and freshness preservation [0.03%]
一种用于水果包装和保鲜的具有抗菌抗氧化性能的多功能纳米酶水凝胶膜
Zhenchun Li,Lina Yang,Bingzhen Wang et al.
Zhenchun Li et al.
Hydrogel films have emerged as a significant focus in the field of food preservation, particularly those with multifunctional properties that show considerable promise in both protecting food and monitoring its condition. This research deta...
Rapid detection of aspartame in beverages using a molecularly imprinted polymer-based fluorescence sensor [0.03%]
基于分子印迹聚合物的荧光传感器在饮料中快速检测安赛蜜的一种新方法
Haoqi Jia,Shuqing Xiong,Xinping Yu et al.
Haoqi Jia et al.
With growing concerns about aspartame safety in beverages, we present a novel fluorescent molecularly imprinted polymer (FMIP) sensor designed for rapid, low-cost aspartame detection. By strategically selecting functional monomers and cross...
Confectionery spreads formulations using W/O emulsions of cocoa butter-vegetable oil blends structured by candelilla wax [0.03%]
使用奇亚蜡结构的巧克力酱制品的O/W型复合可可脂-植物油基乳化剂体系研究
J I Contreras-Ramírez,A De la Peña-Gil,M E Charó-Alvarado et al.
J I Contreras-Ramírez et al.
We evaluated the gelling and emulsifying properties of candelilla wax (CW) in blends with cocoa butter (CB) and vegetable oil (VO). CB:VO blends with CB proportions ≤10 % and in 1.5 % or 2 % CW oleogels, allowed the incorporation of the CB...