Corrigendum to "Visualizing the spatial distribution of metabolites in tomato fruit at different maturity stages by matrix-assisted laser desorption/ionization mass spectrometry imaging" [Food Res. Int. 206 (2025) 115973] [0.03%]
关于“矩阵辅助激光解析离子化质谱成像技术在不同成熟阶段番茄果实代谢物空间分布可视化研究”(Food Res. Int. 206 (2025) 115973) 的勘误通知
Sihui Guan,Chaochao Liu,Zhuping Yao et al.
Sihui Guan et al.
Corrigendum to "Insoluble-bound phenolics from calafate byproducts: Impact on redox status and oxidative protection in Caco-2 cells" [Food Res. Int. 218 (2025) 116878] [0.03%]
关于“卡拉法副产物中结合的难溶性苯酚：对Caco-2细胞氧化保护和红ox状态的影响”[Food Res. Int. 218 (2025) 116878]的勘误notice
Alina Concepción-Alvarez,María Fernanda Arias-Santé,Miltha Hidalgo et al.
Alina Concepción-Alvarez et al.
Influence of gelation methods on the physicochemical properties and release behavior of whey protein isolate/κ-carrageenan gels [0.03%]
凝胶化方法对乳清分离蛋白/κ- carrageenan复合凝胶的理化性质及释放行为的影响
Ruike Wu,Liurong Huang,Lihong Chen et al.
Ruike Wu et al.
This study investigates the impact of different gelation methods on the physicochemical properties and release behavior of whey protein isolate (WPI)/κ-carrageenan gels loaded with curcumin. Various gelation methods, including enzymatic me...
Comprehensive characterization of cold plasma/nanoparticles-functionalized gelatin active film and its application in tilapia fillets [0.03%]
冷等离子体/纳米粒子功能化明胶活性膜的综合表征及其在 Tilapia 鱼片中的应用研究
Tingting Yang,Xinming Zhang,Chenhan Huang et al.
Tingting Yang et al.
With the increasing demand of consumers for food preservation materials, the development of high-performance active packaging films has become a research hotspot. This study constructed a novel chondroitin sulfate-zein nanoparticles system ...
Oral processing of meat-flavour textured soy proteins - Part II: Influence on taste compounds release and sensory perception [0.03%]
肉味质感大豆蛋白的口腔处理（第二部分）：对风味物质释放和感官感知的影响
Ana Carolina Conti,Chantal Septier,Karine Gourrat et al.
Ana Carolina Conti et al.
The study of food oral processing is crucial for understanding the release of volatile and nonvolatile compounds and sensory perception during mastication. Thus, we studied the effects of oral processing on sensory perception and compound r...
Fabrication and characterization of epigallocatechin gallate and β-carotene co-encapsulated Pickering double emulsions stabilized by xanthan gum/lysozyme nanoparticles and konjac glucomannan [0.03%]
壳聚糖/溶菌酶纳米粒子和黄原胶稳定的大豆磷脂Pickering双乳剂的制备及表征
Wei Xu,Yongpeng Yin,Lala Li et al.
Wei Xu et al.
In this paper, the effects of konjac glucomannan (KGM) on the stability, microstructure, water distribution, rheological properties, and co-loading capacity of Pickering double emulsions (PDEs) stabilized by polyglycerol polyricinoleate (PG...
Fermented dairy products as sources of bioactive peptides with potential benefits to older adults' health [0.03%]
老年人健康有益的活性肽来源——发酵乳制品及其应用展望
Brenda Alessandra Munhóz,Débora Parra Baptista
Brenda Alessandra Munhóz
Aging is a natural process that involves various physiological changes, including increased susceptibility to diseases. With aging, the immune system weakens, and the body becomes more vulnerable to infections and inflammation. Moreover, co...
Improved cooking quality and reduced in vitro digestibility in germinated highland barley noodles through synergistic modification with guar gum and Na2CO3 [0.03%]
碳酸钠和瓜尔胶协同改性提高裸燕麦面条的煮食品质和体外消化率
Wentao Pan,Sheng Huang,Huiliang Wen et al.
Wentao Pan et al.
This study investigated the synergistic effects of hydrocolloids (guar gum, GG; xanthan gum, XG; and carboxymethyl chitosan, CMC) and alkaline salts (Na2CO3 and NaHCO3) on germinated highland barley noodles. Hydrocolloids reduced cooking lo...
Discovery of dietary beneficial compounds for healthy aging: From worm to human [0.03%]
膳食有益化合物可促进健康老龄化：从线虫到人类
Xianjiang Ye,Hao Wang,Yuxuan Han et al.
Xianjiang Ye et al.
Aging is marked by a decline in physiological functions and an increased susceptibility to neurodegenerative disorders. As the aging population rapidly expands, optimizing dietary nutrients has become a crucial strategy for promoting health...
Rapid evaluation of Farinograph and Extensograph characteristics in bread wheat using near-infrared spectroscopy and chemometrics [0.03%]
利用近红外光谱和化学计量学快速评估面包小麦的Farinograph和Extensograph特性
Zihui Zhao,Lei Li,Wenduan Li et al.
Zihui Zhao et al.
Bread wheat (Triticum aestivum L.) plays a vital role in global food security and processing. Understanding the rheological properties of dough is crucial in the food industry and wheat breeding programs to select high-quality varieties. Tr...