Dietary supplementation with Codonopsis pilosula agro-waste improves yak meat quality by enhancing oxidative stability and balancing energy metabolism efficiency during postmortem [0.03%]
北五味子农业废弃物通过增强氧化稳定性和平衡宰后的能量代谢效率来改善牦牛肉品质
Xue Yang,Yiheng Li,Ruheng Shen et al.
Xue Yang et al.
Although yak meat is increasingly recognized as a high-quality protein source, its sudden postmortem pH drop and susceptibility to oxidative deterioration remain a serious challenge for the meat industry. This study aimed to evaluate the ef...
Utilizing Leuconostoc mesenteroides C6 as a starter culture to improve flatfish-Sikhae fermentation stability and quality [0.03%]
利用Leuconostoc mesenteroides C6菌株作为发酵剂提高真平鱼시카（ sikhae）发酵稳定性和品质的效果研究
Du-Min Jo,Dong-Hoon Won,Sohyun Yeo et al.
Du-Min Jo et al.
Sikhae is a traditional Korean fermented fish product rich in microbial diversity and flavor. The fermentation process of Sikhae often yields unstable and variable quality. To address this, this study aimed to evaluate the potential of lact...
Enzymatic deamidation soy protein isolate stabilized high internal phase emulsion as a new fat substitute in meat patties [0.03%]
酶解脱氨大豆蛋白隔离高内相乳液作为肉饼中新的脂肪替代品
Ziyuan Li,Kangning Wang,Mengyao Li et al.
Ziyuan Li et al.
Plant-based proteins are being explored as structuring agents to mimic the texture of animal fat in meat alternatives, contributing to the development of lipid-like structural matrices in plant-based meat products. Plant-based proteins are ...
Yeast β-glucan as a surfactant for selenium nanoparticles: Synthesis, characterization, bioavailability, and regulation of muscle Fiber type transformation [0.03%]
β-葡聚糖作为硒纳米颗粒的表面活性剂：合成、表征、生物可利用性及其对肌肉纤维类型转化的调控作用
Weiguang Yang,Chengkun Fang,Jiamin Liu et al.
Weiguang Yang et al.
Selenium nanoparticles (SeNPs) have garnered considerable attention due to their remarkable properties and diverse applications. However, their inherent instability remains a major challenge. In this study, yeast β-glucan was employed as a...
From waste to flavor enhancer: differential pressure explosion puffing modifies spent coffee grounds for microbial consortia-driven flavor synthesis in craft beer systems [0.03%]
由废变宝：差压爆炸膨化结合微生物菌群在精酿啤酒体系中对咖啡残渣的风味重塑
Jingchuan Zheng,Shunqi Luo,Muhammad Aaqil et al.
Jingchuan Zheng et al.
The high lignocellulosic encapsulation of spent coffee grounds (SCG) severely restricts their substrate accessibility and microbial responsiveness. This study elucidated the regulatory mechanism by which differential pressure explosion puff...
Engineering gel-like W/O/W systems via soy lipophilic protein-sodium alginate Maillard conjugates and beeswax: Assessment of molecular mechanisms and physicochemical properties [0.03%]
通过大豆亲脂蛋白-海藻酸钠美拉德共轭和蜂蜡工程凝胶状W/O/W体系：分子机制及理化性质评估
Lijia Li,Xumei Feng,Yiting Gao et al.
Lijia Li et al.
Maillard conjugates of proteins and polysaccharides show excellent potential for gelation in W/O/W systems. Meanwhile, co-gelation strategies of the oil and external aqueous phases have received sustained attention in the study of W/O/W sys...
Screening of salty peptides from enzymatic hydrolysates of Meretrix lyrata based on interaction with the TMC4 receptor [0.03%]
基于TMC4受体相互作用的招潮蟹酶解物咸味肽筛选研究
Chunyong Song,Zhihang Zhao,Mingtang Tan et al.
Chunyong Song et al.
To elucidate the salty mechanism of salty peptides, 152 salty peptides were rapidly screened from enzymatic hydrolysates of Meretrix lyrata based on interaction with the TMC4 receptor. The results revealed that these salty peptides are enri...
Oxidation alters bioactivity of myofibrillar proteins digests: Evidence from ROS generation and inflammatory response in Caco-2 cells, and peptide transport in Caco-2 monolayer model [0.03%]
氧化作用改变肌原纤维蛋白消化物的生物活性：来自ROS生成和炎症反应于Caco-2细胞以及Caco-2单层模型中肽类转运的证据
Yueyue Liu,Zixin Fu,Huawei Ma et al.
Yueyue Liu et al.
Protein oxidation during storage of fish is inevitable and irreversible. While consumption of oxidized myofibrillar proteins (MPs) may cause cellular damage, direct evidence remains lacking. This study investigated the effects of digests fr...
Insights into structure-rheology relationships in Pickering emulsions stabilized by gliadin-citrus pectin complex particles [0.03%]
基于麦胶蛋白-柑橘果胶复合粒子稳定Pickering乳状液的结构流变关系研究
Yanan Wang,Xiang Yu,Luping Zhao et al.
Yanan Wang et al.
In this study, citrus pectin was used to modify gliadin to prepare complex particles (GCP), and GCP roles in influencing emulsion formation by adjusting pH (3-7) and gliadin/citrus pectin ratio (1:0-1:0.1) was explored. Compared with gliadi...
The development of chicken meat flavor from the interaction between Maillard reaction intermediates and enzymatically hydrolyzed-oxidized chicken fat [0.03%]
美拉德反应中间体与酶解氧化鸡肉脂肪相互作用生成鸡肉风味物质的研究
Huan Zhan,Yanfang Jiang,Maosen Xu et al.
Huan Zhan et al.
Meat flavor production faces challenges of flavor instability from volatile Maillard reaction products (MRPs) and off-flavors from excessive high-temperature lipid oxidation (>140 °C). To address this, Maillard-lipid interaction system was...