Effects of ohmic heating-modified okara on the structural characteristics and quality properties of heat-induced myofibrillar protein gels [0.03%]
欧姆加热改性豆渣对热诱导肌原纤维蛋白凝胶结构特性及品质属性的影响
Zhongwen Cao,Chengcheng Xie,Xingyu Liu et al.
Zhongwen Cao et al.
This study investigated the effects of ohmic-heated and untreated okara, incorporated at different concentrations, on the physicochemical properties, structural characteristics, and functional performance of myofibrillar protein (MP) gels. ...
Nutritional and techno-functional enhancement of noodles through cricket powder incorporation: Implications for starch digestibility and flavor [0.03%]
通过添加昆虫粉改善面条的营养和功能性：对淀粉消化率和风味的影响
Yu Liu,Yang-Ran Lu,Rui-Xin Liu et al.
Yu Liu et al.
Cricket powder (CP) offers a high-protein and sustainable alternative to more traditional animal-based protein sources. In this study, CP was incorporated into noodles at 3%, 6%, and 9% replacement levels to evaluate its effects on dough rh...
Effect of soybean protein isolate- Aronia melanocarpa extract interaction on the bioaccessibility of anthocyanins after low-pressure cold plasma treatment [0.03%]
低气压冷等离子处理对大豆蛋白分离物-沙果提取物复合作用下花色苷释放的影响
Büşra Yusufoğlu,Rukiye Gundogan,Yeşim Ayık et al.
Büşra Yusufoğlu et al.
This study evaluated the impact of cold plasma (CP) treatment on the structural and digestive properties of soybean protein isolate (SPI)-Aronia melanocarpa extract (AME) complexes. CP treatment significantly modified the secondary structur...
Integrated analysis of physicochemical properties, microbiome, and flavor profiles for differentiating two aroma grades of sauce-flavor Daqu [0.03%]
基于理化性质、微生态及风味轮廓的酱香型大曲酒两大香型的综合判别分析研究
Yuanmin Huang,Fan Chen,Zhihai Yu et al.
Yuanmin Huang et al.
Aroma characteristics are critical indicators for evaluating sauce-flavor Daqu quality. This study systematically compared physicochemical properties, enzyme activities, microbiomes, and flavor profiles of first-grade (GF) and second-grade ...
Multi-omics study on traditional Xiaoqu of Fangxian Huangjiu: Unveiling interactions among physicochemical factors, microbiome and volatile flavor compounds [0.03%]
方县黄酒小曲多组学研究：物理化学因素、微生态和风味化合物的相互作用解析
Xuanjing Ren,Qingya Wen,Lulu Cui et al.
Xuanjing Ren et al.
Xiaoqu is the key fermentation starter of Huangjiu, with its microbial profile closely linking to the flavor quality. This study investigated Fangxian Xiaoqu (FXXQ) and corresponding Fangxian Huangjiu (FXHJ) by physicochemical analysis, mic...
Integrating metabolomics and microbiome analysis to unravel the plum blossom signature of premium Jiuqu Hongmei tea [0.03%]
整合代谢组学和微生物组分析解码优质九曲红梅茶的梅花香指纹特征分子标志物
Jiang Cao,Yiwei Jin,Lei Zhang
Jiang Cao
Jiuqu Hongmei (JQHM), a Chinese tea, features plum blossom aroma. However, its quality is often compromised by raw material and processing variability, and the chemical and microbial basis of this aroma remains unclear. To address this gap,...
Ultrasound-assisted enzymatic extraction and properties of polysaccharide from Nostoc commune [0.03%]
超声波辅助酶法提取念珠藻多糖及其性质研究
Jinhua Shao,Chenxu Wu,Quan Li et al.
Jinhua Shao et al.
This study used Nostoc commune as the raw material to extract polysaccharides through ultrasound-assisted enzymatic extraction (UAE). A combined enzyme system consisting of pectinase, cellulase, and papain at a ratio of 1:1:1 was applied. S...
Regulation of texture properties, water distribution, and starch retrogradation by Artemisia sphaerocephala Krasch gum in refrigerated precooked alkaline noodles [0.03%]
一种虫实胶对冷藏热烫型方便碱面质地特性、水分分布及淀粉老化的影响研究
Zhili Ji,Man Li,Xinyan Chai et al.
Zhili Ji et al.
This study investigated the effects of 0.5% Artemisia sphaerocephala Krasch gum (ASKG) on precooked alkaline noodles during refrigeration and reheating. Results showed ASKG significantly reduced recooking loss, suppressed hardness increases...
Synergistic effects of ultrasound and stirring on crystallization behavior of coconut oil: Physicochemical properties, crystallinity and potential mechanism [0.03%]
超声和搅拌对椰油结晶行为的协同作用：物理化学性质、结晶度及潜在机制
Huiting Yang,Yuting Fu,Siyuan Xu et al.
Huiting Yang et al.
Precise control of coconut oil crystallization is essential for tailoring its structural and functional attributes. However, chemical modification often encounters constraints, and mechanisms of physical modulation, such as ultrasound and s...
Nonlinear and intensity-dependent enhancement of sweetness perception as a function of redness: Behavioral and EEG evidence for visual-gustatory cross-modal integration [0.03%]
甜味感知的非线性和强度依赖性增强作为红色功能的行为和EEG视觉-味觉跨模式整合证据
Yifei Sun,Yihan Wang,Yang Li et al.
Yifei Sun et al.
Reducing sugar while maintaining perceived sweetness is a major challenge in beverage reformulation. This study systematically quantified the relationship between red color intensity and sweetness perception and evaluated its potential as a...