Encapsulation of Pomegranate Polyphenols in Plant-Based Proteins and Bioactivity of Resulting Microparticles [0.03%]
基于植物的蛋白质封装石榴多酚及其微粒产品的生物活性
Mirela Kopjar,Mary Ann Lila,Anureet K Thind et al.
Mirela Kopjar et al.
The main objective of this study was to generate protein-polyphenol microparticles on the basis of pea and rice proteins in combination with pomegranate juice. Protein microparticles were prepared as a freeze-dried powder and evaluated for ...
GMFNet: A GADF-Mamba Fusion Network for Soybean Seed Hyperspectral Classification [0.03%]
基于GADF-Mamba融合网络的 soybean seed高光谱分类方法研究（GMFNet）
Chu Zhang,Kai Gao,Xiaoyu Fu et al.
Chu Zhang et al.
Soybean is an important food and oil crop, and rapid nondestructive identification of seed cultivars is crucial for seed purity inspection, varietal certification, breeding management and food-quality control. However, the global spectral p...
Structural Modification and Enhanced Gel Properties of Peanut Protein via Co-Precipitation with Egg White Protein [0.03%]
蛋清蛋白协同沉淀改性提高花生蛋白凝胶性质
Xiaoyu Liu,Ming Zhang,Manqi Yang et al.
Xiaoyu Liu et al.
Peanut protein (PP) is an abundant plant protein resource with limited gelation performance. In this study, the effects of co-precipitation with egg white protein (EWP) on the structural and gelation properties of PP were investigated. Stru...
Production and Characterization of Potentially Symbiotic Acerola Ice Cream with Partially Hydrolyzed Guar Gum and Added Lacticaseibacillus rhamnosus GG [0.03%]
部分水解瓜尔胶和添加鼠李糖乳杆菌GG的可能具有共生作用的冰粒果冰淇淋的制备及特性分析
Mariana Estrela de Andrade,Isabela Soares Magalhães,Maurilio Lopes Martins et al.
Mariana Estrela de Andrade et al.
This study aimed to develop low-fat acerola ice creams enriched with partially hydrolyzed guar gum (PHGG) at concentrations of 6% and 12% and supplemented with Lacticaseibacillus rhamnosus GG. Three formulations were prepared by partially o...
Fixed Oil from Caryocar coriaceum: Chemical Composition, Nutritional Relevance, Biological Activities, and Current Translational Challenges-A Scoping Review [0.03%]
卡里奥卡尔果油的化学成分、营养价值、生物活性及当前转化挑战-系统综述
Joice Barbosa do Nascimento,Natália Kelly Gomes de Carvalho,José Galberto Martins da Costa
Joice Barbosa do Nascimento
Caryocar coriaceum Wittm. (Caryocaraceae) is a native Brazilian species predominantly distributed in Cerrado areas and transitional regions with the Caatinga in Northeastern Brazil, whose fruits exhibit significant nutritional, technologica...
Rheological and Physicochemical Properties of Mayonnaise Enriched with Functional Vegetable Oils: A Comparative Screening Study [0.03%]
富含功能植物油的美乃滋的流变和理化性质：一种比较筛选研究
Shakhnozakhon Gaipova,Umrbek Mavlanov,Tomasz Pawel Czaja
Shakhnozakhon Gaipova
Sixteen functional vegetable oils were incorporated at a 20% substitution level into a standard mayonnaise formulation to assess the impact of fatty acid composition on physicochemical, textural, rheological, and microstructural properties....
Growth Month-Associated Variation in Volatile Profiles, Anti-Glycation Capacity, and Antioxidant Activity of Cyclocarya paliurus Leaves: A Pilot Study [0.03%]
苦糖果叶挥发物成分、抗glycation能力和抗氧化活性的生长周期性变化：一项初步研究
Yanmeng Fu,Qiyue Shao,Liang Chen et al.
Yanmeng Fu et al.
Cyclocarya paliurus leaves, commonly consumed as "sweet tea", remain underutilized after spring harvest. This pilot study investigated harvest month-associated changes in bioactivity-related properties and volatile profiles of mature leaves...
Structural and Functional Effects of Traditional Chuño Processing on Potato Starch (Solanum spp.) [0.03%]
传统 chuño 加工对马铃薯淀粉（Solanum spp.）结构和功能的影响
Fabiola Valdivieso,José Luis Vila,Patricia Mollinedo et al.
Fabiola Valdivieso et al.
Potato starch (Solanum spp.) undergoes structural and functional modifications during traditional Andean chuño production; however, the integrated effects of processing history, cultivar-associated characteristics, and field-based environm...
Comparative Analysis of Microbial Community Structure and Functional Traits of Baijiu Daqu Across Diverse Geographical Regions in China [0.03%]
中国白酒大曲的地域多样性及其功能特征の比较分析
Feirong Bai,Chengshan Cai,Tianci Zhang et al.
Feirong Bai et al.
Daqu is a key starter used in Baijiu production, and its microbial composition and associated metabolic functions play critical roles in fermentation performance and flavor development. This work aimed to reveal how Daqu-making temperature ...
Integrated Metaproteomics and Untargeted Metabolomics Reveal Season-Specific Enzyme Expression and Non-Volatile Metabolite Profiles in Medium-High-Temperature Daqu [0.03%]
整合元蛋白质组学和非靶向代谢组学揭示中高温大曲发酵过程中的季节特异性酶表达及非挥发性小分子代谢谱特征
Qimai Wang,Xing Zheng,Xiaoli Gu et al.
Qimai Wang et al.
Seasonal fluctuations in open solid-state fermentation drive batch-to-batch variability in Chinese Baijiu Daqu; however, how environmental shifts reshape microbial functional expression and non-volatile flavour precursors in medium-high-tem...