High internal phase emulsion system for curcumin delivery co-constructed by wheat gluten amyloid fibrils and Lycium barbarum polysaccharide [0.03%]
一种由小麦醇溶蛋白淀粉样原纤维和枸杞多糖协同构建的高内相乳化体系递送姜黄素
Ren Li,Rui Kang,Rumeng Li et al.
Ren Li et al.
Although various curcumin (Cur) delivery systems have been developed, developing efficient and stable high internal phase emulsions (HIPEs) for Cur delivery systems remains a huge challenge. Here, wheat gluten amyloid fibrils (AF) and Lyciu...
Effects of airborne ultrasonic coupled microwave vacuum drying on moisture-heat migration and quality characteristics of shiitake mushrooms [0.03%]
基于空气耦合的超声波微波真空干燥对冬虫夏草水分及品质特性的影响研究
Dongkun Tu,Lujie Cheng,Ye Xu et al.
Dongkun Tu et al.
Ultrasound can enhance the efficiency of moisture migration during drying and processing, and improve the quality characteristics of samples. This paper aims to investigate the effects of ultrasonic-assisted drying on the moisture-heat migr...
Bioaccessibility of pomegranate seed oil using INFOGEST in vitro digestion model [0.03%]
基于INFOGEST体外消化模型的石榴籽油生物可及性研究
Sarah Vellemans,Antoine Ide,Marion Duchatelet et al.
Sarah Vellemans et al.
Pomegranate seed oil has been widely studied for its health-promoting properties. However, the bioavailability of its conjugated linolenic acids, an essential factor for assessing their impact on health, remains poorly understood. This stud...
Curcumin-mediated photodynamic treatment efficiently inhibits Bacillus cereus and extends the shelf-life of flat rice noodles [0.03%]
姜黄素介导的光动力治疗可有效抑制枯草芽孢杆菌并延长扁平米线的保质期
Hao-Ran Ji,Jia-Jun Yan,Zi-Hui Chen et al.
Hao-Ran Ji et al.
The complicated challenges posed by the high prevalence of Bacillus cereus (B. cereus) and the shortened shelf life of flat rice noodles (FRN) are still not effectively solved. In this study, we explored a promising alternative of curcumin-...
The composition, functionality, and application of special oilseed proteins: A review [0.03%]
特殊油料种子蛋白的组成、功能及其应用研究进展
Sirui Yin,Xiaoyu Yang,Liang Li
Sirui Yin
Special oilseeds are those with lower yields than bulk ones, richer in oil nutrients, and mainly used for producing nutritious and functional edible oils. Special oilseed proteins are extracted from these special oilseeds and feature high d...
A systematic review on indigenous starter cultures that have been applied in traditional fermentation of dairy products in sub Saharan Africa [0.03%]
东非乳制品传统发酵中应用的土著起始菌种系统性综述
Tafadzwa Rukwishuro,Amos Musengi,Melody Ndemera et al.
Tafadzwa Rukwishuro et al.
This systematic review focuses on the role of indigenous starter cultures in the traditional fermentation of dairy products in Sub-Saharan Africa, emphasizing their importance in local food systems and cultural activities. Fermented dairy p...
Optimizing epigallocatechin gallate-gluten covalent gels through controlled disulfide bond cleavage: Structural tailoring for enhanced functional properties [0.03%]
通过可控二硫键裂解优化表没食子儿茶素没食子酸酯- gluten共价凝胶：结构修饰以增强功能性质
Qiu-Yue Ma,Qian-Da Xu,Nan Chen et al.
Qiu-Yue Ma et al.
The spatial architecture of cross-linked protein networks plays a critical role in modulating gel formation and functionality. Given that the functional properties of gluten are highly dependent on disulfide bonds, this study investigated h...
Faba bean and pea protein ingredients: Endogenous lipid accumulation and lipid oxidative state [0.03%]
蚕豆和豌豆蛋白原料中的内源性脂质积累及其氧化状态
Jolijn S A Koomen,Lucie Ribourg-Birault,Alice Kermarrec et al.
Jolijn S A Koomen et al.
Pulses such as faba bean and pea are a promising source of proteins in the current protein transition. For their use in food products, they are processed into protein ingredients through dry or wet fractionation routes. The use of these ing...
Corrigendum to "Butyrate: A potential mediator of obesity and microbiome via different mechanisms of actions" [Food Res. Int. 199 (2025) 115420] [0.03%]
关于“丁酸盐：通过不同的作用机制潜在地介导肥胖和微生物群的物质”一文的勘误(食品研究与技术 vol 199 (2025) 115420)
M Saban Güler,S Arslan,D Ağagündüz et al.
M Saban Güler et al.
Chiara Maria Calvanese,Francesco Villani,Danilo Ercolini et al.
Chiara Maria Calvanese et al.
Postbiotics, defined as "preparations of inanimate microorganisms and/or their components that confer a health benefit to the host," are emerging as a new frontier in nutritional and clinical research. This review aims to summarize the curr...