The impact of fish oil oxidation on interfacial properties and system stability of cod protein [0.03%]
鱼油氧化对鳕鱼蛋白界面性质及体系稳定性的影响
Ting-Qi Yang,Kaiyu Jiang,Sheng-Hai Liu et al.
Ting-Qi Yang et al.
In aquatic food multiphase interface systems, proteins and lipids coexist concurrently. Among them, lipids, particularly fish oil rich in polyunsaturated fatty acids, are susceptible to oxidation, resulting in oxidized products exhibiting s...
Enhanced interfacial stabilization of high internal phase emulsion using goose liver protein via ultrasonication fortified interfacial curcumin complexation [0.03%]
超声波强化的界面姜黄素络合物对高内相乳状液中鹅肝蛋白界面稳定性的增强作用
Yangyang Hu,Yangying Sun,Xiaoqun Zeng et al.
Yangyang Hu et al.
The interfacial complexation between goose liver protein (GLP) and oily dispersed curcumin in impacting the protein interfacial dynamics and high internal phase emulsions (HIPEs) stabilization was validated. Results from surface hydrophobic...
Corrigendum to "EPA-rich Nannochloropsis oceanica biomass regulates gut microbiota, alleviates inflammation and ameliorates liver fibrosis in rats" [Food Res. Int. 202 (2025) 115733] [0.03%]
对“富含EPA的Nannochloropsis oceanica生物量调节肠道微生物群、缓解炎症和改善大鼠肝纤维化”[食品研究国际，202（2025）：115733]的勘误
Nethravathy Malachira Uthaiah,Sreedhar Reddampalli Venkataramareddy,Seema Mudhol et al.
Nethravathy Malachira Uthaiah et al.
Flavor characteristics and formation mechanisms in spirits: A case study in whisky [0.03%]
蒸馏酒的风味特征和形成机制：以威士忌为例
Qiuyu Zhang,Dan Wang,Xiaogang Liu et al.
Qiuyu Zhang et al.
Alcoholic beverages are a crucial segment of the global food industry, with water and ethanol serving as their foundational components. Trace compounds, though present in minute quantities, significantly influence the flavor complexity and ...
Lipid peroxidation inhibition by icaritin and its glycosides as a strategy to combat iron overload-induced osteoporosis in zebrafish [0.03%]
伊卡瑞素及其糖苷通过抑制脂质过氧化作用来对抗铁超载诱导的斑马鱼骨质疏松症的研究策略
Chang-Yu Yan,Xiao-Yuan Gu,Shuo-Yan Tan et al.
Chang-Yu Yan et al.
This study provides a comprehensive evaluation of the anti-osteoporotic effects of flavonoids derived from Epimedium, including icaritin and its six glycosides-icariside I, icariside II, icariin, epimedin A, epimedin B, and epimedin C-using...
Lactic acid fermentation improves nutritional and functional properties of chickpea flours [0.03%]
乳酸发酵改善鹰嘴豆面粉的营养和功能特性
M F Chiacchio,S Tagliamonte,A Pazzanese et al.
M F Chiacchio et al.
Consumption of healthy diets with low environmental impact is crucial for improving global health. Legumes, like chickpeas, serve as valuable meat alternatives due to their nutritional profile, which may be improved through fermentation. Th...
Effects of dietary fiber on the quality of fried oysters and oil Permeation mechanism [0.03%]
膳食纤维对油炸牡蛎品质的影响及油脂渗透机制
Junbo Chu,Songyi Lin,Yuxin Xie et al.
Junbo Chu et al.
Fried oysters are a traditional dish in coastal regions; however, concerns have been raised regarding the potential nutritional loss drawbacks due to the high temperatures in the frying process, which can lead to oil oxidation. This study i...
Profiling of FAHFAs in edible oils by chemical isotope labeling-assisted LC-MS: Impact of refining on FAHFA levels in rice bran oil [0.03%]
化学同位素标记辅助的LC-MS法分析食用油中的长链脂肪酸亲水基团：精炼对米糠油中长链脂肪酸亲水基团单位水平的影响
Tosin Michael Olajide,Zhennan Zhu,Tong Li et al.
Tosin Michael Olajide et al.
Fatty acid esters of hydroxy fatty acids (FAHFAs) are bioactive lipids with promising health benefits, including anti-inflammatory, anti-diabetic, antioxidant, anti-cancer, hepatoprotective, and cardio-protective effects. Herein, the divers...
Metabolomics combined with network pharmacology reveals the effects of ripening stages and edible parts on bioactive ingredients of Luohan Guo (Siraitia grosvenorii) [0.03%]
代谢组学和网络药理学相结合揭示罗汉果（妈蚁/Siraitia grosvenorii）成熟阶段和可食用部位对其生物活性物质的影响
Huahong Liu,Zhenni Lan,Yun Zhang et al.
Huahong Liu et al.
Luohan Guo (Siraitia grosvenorii) is a traditional food homologous fruit in China, which is famous owing to its rich natural antioxidant secondary metabolites. However, the impacts of ripening stages and edible parts on high-resolution meta...
Comprehensive characterization of biodegradable edible films activated with rose and marigold extracts and application of active edible coatings to extend the postharvest storage life of guava [0.03%]
玫瑰和万寿菊提取物活化的可生物降解可食用膜的全面特性及活性可食涂层在延长番石榴储藏寿命中的应用
Lekshmi S G,Shruti Sethi,Ram Asrey et al.
Lekshmi S G et al.
This study investigated the physical, mechanical, optical, thermal, and biochemical characters of carboxy methyl cellulose (CMC) and gum arabic (GA) based active edible films activated with rose leaf (RL) and marigold petal (MP) extracts, t...