Encapsulation of bioactive peptides derived from Sargassum angustifolium algae using calcium alginate and chia gum [0.03%]
使用钙藻酸盐和奇亚胶封装源自Sargassum angustifolium海带的生物活性肽
Sara Jafarirad,Leila Nateghi,Masoumeh Moslemi et al.
Sara Jafarirad et al.
This study aimed to encapsulate bioactive peptides derived from Sargassum angustifolium protein isolate within calcium alginate and chia seed gum matrices using freeze-drying. The encapsulated microbeads and microcapsules were evaluated bas...
Advances in emulsion stability: A review on mechanisms, role of emulsifiers, and applications in food [0.03%]
乳状液稳定性的研究进展：机理、乳化剂的作用及在食品中的应用综述
Tianlong Xiao,Xiaojie Ma,Hui Hu et al.
Tianlong Xiao et al.
Emulsions, as thermodynamically unstable systems with multiscale and multiphase structures, naturally destabilize over time. Their stability plays a vital role in industries like food, cosmetics, and chemical materials. For emulsion-based f...
Amino acids and related polymers-mediated versatile noble metal nanomaterials: Engineered design, antibacterial mechanisms and food preservation [0.03%]
氨基酸和相关聚合物介导的贵金属纳米材料：工程设计、抗菌机理及食品保鲜
Jiangxia Xu,Tongpan Liu,Zongda Li et al.
Jiangxia Xu et al.
Amino acids, peptides, and proteins with reducing groups (-NH2, -SH, indole ring) have been employed as reducing and stabilizing agents to synthesize versatile noble metal nanomaterials (NM NMs). Meanwhile, side chains of amino acids, flexi...
Untargeted lipidomics profiling for halal authentication of meatball products from mixed meat sources [0.03%]
基于未靶向脂质组学的肉丸清真认证研究
Putri Widyanti Harlina,Asad Nawaz,Raheel Shahzad et al.
Putri Widyanti Harlina et al.
Food adulteration with non-halal components, particularly in thermally processed meat products like meatballs, presents significant challenges for conventional DNA and protein-based detection methods. This study applies untargeted lipidomic...
Lipid and volatile dynamics shape sweet potato and honey aroma in 'Baiye 1' black tea [0.03%]
脂质和挥发物的变化塑造了“白叶1号”黑茶中的红薯和蜂蜜香气
Lin Chen,Yuxuan Shi,Jingyi Pan et al.
Lin Chen et al.
The albino tea cultivars represented by 'Baiye 1', characterized by their naturally enriched amino acid content and reduced polyphenol levels, exhibit distinctive sweet and umami flavors along with honey-like aromas, characteristics that ar...
Aroma preserving analysis of Saperavi dry red wine by adding exogenous yeast derivatives [0.03%]
外源酵母衍生物对萨佩维干红葡萄酒香气特征的分析研究
Qianxin Liu,Rui Xue,Xinlong Chen et al.
Qianxin Liu et al.
Fruity and floral aromas in wine predominantly originate from esters, with higher alcohols as crucial precursors; however, both compound classes are susceptible to degradation during aging. This study investigated the efficacy of yeast mann...
Comparative analysis of metabolite signatures and hypoglycemic effects in Toona sinensis leaves processed by two distinct methods [0.03%]
两种不同处理方式的鸡蛋花叶代谢标志物差异及降糖效应比较分析
Guohuo Wu,Shuolei Xu,Zhaoyun Chen et al.
Guohuo Wu et al.
The tender buds of "Heiyouchun" (Toona sinensis), a traditional Chinese specialty variety, are highly favored as a unique woody vegetable. However, the mature leaves exhibit distinct bitterness and lack aromatic compounds, resulting in low ...
Yu Zheng,Wuhong Xu,Yao Xiao et al.
Yu Zheng et al.
Chebulae Fructus (CF) is commonly used to make juice, porridge, and also as dietary supplements owing to anti-inflammatory and antioxidant activities. However, astringency affects the palatability and compliance. During taste masking, it is...
Microwave-driven lipid remodeling coordinates flavor genesis in Idesia polycarpa: a multi-omics interrogation [0.03%]
微波驱动的脂质重塑协调了Idesia polycarpa风味的产生：多组学解读
Wenxuan Liu,JinHua Wang,Hongrui Ping et al.
Wenxuan Liu et al.
Flavoromics and metabolomics were used to analyze flavor and metabolic changes of Idesia polycarpa during microwave vacuum drying. 21 alcohols, 28 aldehydes and other volatile compounds were identified. Volatile compound diversity and conce...
Effects of steaming practices on the cadmium distribution in edible tissues of the swimming crabs (Portunus trituberculatus) and its health risk assessment [0.03%]
蒸煮处理条件下青蟹（Portunus trituberculatus）可食用组织中镉分布特征及其对人体健康风险评估
Di Wu,Xiao Mo,Xiaoying Zhang et al.
Di Wu et al.
This study investigated the redistribution of cadmium (Cd) in edible tissues of swimming crabs (Portunus trituberculatus) during steaming and evaluated associated human health risks. Experimental results demonstrated that Cd was significant...