Exploration of the differences in aroma characteristics and chemical basis of Jingshan green tea from different tea cultivars [0.03%]
景山绿茶不同茶树品种间香气特征及化学基础差异研究
Zhiwei Hou,Qiyue Song,Le Li et al.
Zhiwei Hou et al.
Tea varieties play a crucial role in shaping the quality of Jingshan green tea (JSGT). Nevertheless, how the tea cultivars influence the quality of JSGT is still unknown. This study aimed to investigate the flavor substance profiles and the...
The regulatory effect of homogeneous and spherical nanocrystal seeds on long-term retrogradation of corn starch [0.03%]
均一球形淀粉纳米晶体种子对玉米淀粉长期回生作用的调控效果研究
Zijun Yu,Zhijie Zhu,Wenjing Li et al.
Zijun Yu et al.
The addition of nanocrystal seeds to promote retrogradation is a key strategy for producing resistant starch, However, the underlying mechanism remains unclear. In this study, spherical nanocrystal seeds (102 nm) were prepared through combi...
Low-molecular-weight polysaccharide and polyol impregnation enhances the rehydration recovery capacity of freeze-dried potato slices [0.03%]
低分子量多糖和多元醇的浸渍可增强冻干马铃薯片的复水回弹力
Xueqian Wan,Xuemei Gao,Hongwei Xiao et al.
Xueqian Wan et al.
Fresh fruits and vegetables often undergo irreversible cellular damage during freeze-drying and subsequent rehydration, preventing recovery of their original moisture status, microstructure, and texture. This study investigated the effects ...
Corrigendum to "Moisture-dependent modulation of powder, structural, pasting, and gel properties of whole acorn flour (Quercus wutaishanica Blume) by heat-moisture treatment" [Food Chem.: X 36 (2026) 103994] [0.03%]
关于“热湿处理对全橡子粉（_QUERCUS WUTAISHANICA_ BLUME）粉末、结构、糊化和凝胶特性的影响的修正案”[食品化学：X 36 （2026） 103994]
Meiling Ren,Jie Yang,Cailin Niu et al.
Meiling Ren et al.
[This corrects the article DOI: 10.1016/j.fochx.2026.103994.]. © 2026 The Author(s).
Published Erratum
Food chemistry: X. 2026 Jun 1:36:104042. DOI:10.1016/j.fochx.2026.104042 2026
Corrigendum to "Effects of different low-phosphate formulations on the quality of prepared pork patties under repeated freeze-thaw cycles: Water retention, texture, and sensory properties" [Food Chem.: X 35 (2026) 103752] [0.03%]
关于“不同低磷酸盐制剂对重复冻融循环中预制猪肉饼品质的影响：持水性、质地和感官特性”的勘误修正[食品化学:X 35 (2026) 103752]
Chengju Zhang,Yi Yang,Ke Chen et al.
Chengju Zhang et al.
[This corrects the article DOI: 10.1016/j.fochx.2026.103752.]. © 2026 The Author(s).
Published Erratum
Food chemistry: X. 2026 May 16:36:103963. DOI:10.1016/j.fochx.2026.103963 2026
Decoding and reconstructing yeast protein flavor based on an integrated sensory-omics approach [0.03%]
基于感官组学整合方法的酵母蛋白风味解码与重构
Jiahui Chen,Boya Cao,Zikang Xu et al.
Jiahui Chen et al.
To enhance the sensory quality of yeast proteins and facilitate their broader application in food products, its key aroma compounds were systematically characterized through sensory evaluation and GC × GC-TOF-MS. The combined use of three ...
From complexity to simplicity: a traditional-inspired roasting-sealing process enhances jujube aroma and antioxidant properties [0.03%]
从复杂到简单：一种传统灵感的烘焙-密封工艺提升枣香气和抗氧化特性
Shan Tian,Yudie Yao,Changlai Liu et al.
Shan Tian et al.
Smoked jujube ("Wu Zao"), a time-honored Chinese delicacy crafted through generations of drying and smoking, is a laborious process. This study simplified the process into a two-step method: dry-heat roasting (190 °C, 2 min) followed by se...
Para- phenylenediamines and their oxidative derivatives in infant formulas in China: Occurrence and health implications [0.03%]
中国婴儿配方食品中的对苯二胺及其氧化衍生物的检出及健康风险评估
Zifu Shao,Chunyan Gao,Zhixiong Shi
Zifu Shao
Para-phenylenediamines (PPDs) and their quinone derivatives (PPD-Qs) are ubiquitous in the environment, while data on their occurrence in foods are scarce. In this study, twelve PPDs and PPD-Qs were measured in infant formula, and their dai...
Plant-protein non-dairy creamers: A comprehensive review of structural modifications and processing innovations for improved performance [0.03%]
植物蛋白非 dairy whipping cream 创新加工及结构改性研究进展综述
Xuteng Wang,Bingyu Chen,Chao Yan et al.
Xuteng Wang et al.
Non-dairy creamers are spray-dried oil-in-water emulsion powders that must provide rapid wetting, whitening, emulsion stability, oxidative protection, reconstitution and acceptable flavor. Replacing sodium caseinate with plant proteins is a...
Effects of thermal processing on protein quality and bioactivity of tilapia: Explored by in vitro and computer simulated digestion [0.03%]
热处理对鱼蛋白质质量和生物活性的影响：体外及计算机模拟消化探究
Zirui Fu,Ya Wei,Chunsheng Li et al.
Zirui Fu et al.
Thermal processing plays a crucial role in tilapia consumption. To investigate the effects of heat treatment on tilapia protein quality and biological activity, this study employed three methods-steaming, microwaving, and baking to process ...