Cryoprotective effects of grape seed protein hydrolysates in golden trevally (Gnathanodon speciosus) during freeze-thaw cycles [0.03%]
葡萄籽蛋白水解物对金线鱼(Gnathanodon speciosus)冻融过程中 cryoprotective效应的影响
Nasibeh Firoozi,Mostafa Ghaffari,Mehdi Nikoo
Nasibeh Firoozi
This study investigated the cryoprotective effects of grape seed protein hydrolysates (GSPH) as a novel plant-based cryoprotectant in golden trevally mince subjected to 6 freeze-thaw cycles. The incorporation of GSPH at 8 % (GSPH8) signific...
Study on the effects of different melting processes on the quality and oxidative stability of milk powder oil raw materials [0.03%]
不同融化工艺对乳粉油基材品质及氧化稳定性的影响研究
Wen Tu,Longyu Wan,Jiaxin Zhang et al.
Wen Tu et al.
Infant formula milk powder processing technology is complex; the melting treatment of milk powder oil raw materials is also crucial to its quality. It was experimentally concluded that oil needs 29 h, 24 h, 20 h, and 18 h to be completely o...
Preparation and functional characterization of buckwheat protein glycosylation products [0.03%]
甜菜蛋白糖基化产物的制备及功能性质研究
Qian Luo,Yan Cui,Weifan Gao et al.
Qian Luo et al.
Buckwheat protein (BP) exhibits a nutritionally balanced amino acid profile and demonstrates multiple bioactive properties, although certain functional limitations restrict its broader application. This study systematically optimized the re...
Characterization of off-flavor compounds in ready-to-heat roasted catfish after reheating by sensomics approach [0.03%]
感官组学方法表征二次加热后即食烤罗非鱼的风味物质
Mingzhu Zhou,Yiting Lu,Jinyu Yu et al.
Mingzhu Zhou et al.
Gas chromatography-electronic nose (GC-E-Nose), gc-ion mobility spectrometry (GC-IMS), and gc-olfactory-mass spectrometry (GC-O-MS) techniques, along with odor recombination and omission experiments, were employed to characterize the off-fl...
Fanhua Meng,Licai Wang,Zejun Huang et al.
Fanhua Meng et al.
Phenolics are key components for plant survival and have important medicinal uses for human beings. Nevertheless, the approach for identifying all four types of phenolics is still in need by now. In this study, we developed an approach to e...
Ultrasonic-boosted succinylation of walnut protein isolate: Unlocking enhanced functionalities and structural insights [0.03%]
超声波增强型胡桃蛋白分离物辛尼基化：功能和结构研究
Weizhuo Zhu,Liping Sun,Ying Gu et al.
Weizhuo Zhu et al.
This study aims to improve the functional properties of walnut protein isolate (WPI), particularly its solubility and interfacial activity, through ultrasound-assisted succinylation. WPI was treated with succinic anhydride at concentrations...
Modulating the functional properties of pea protein isolate: The impact of gellan gum and sodium chloride [0.03%]
瓜尔胶和氯化钠对豌豆蛋白功能性质的影响
Xin Qi,Yulin Li,Jinzhou Xiao et al.
Xin Qi et al.
This study aimed to investigate the impact of gellan gum (GG) and sodium chloride (NaCl) on the physicochemical and functional attributes of pea protein isolate (PPI) within colloidal and gel systems. Results showed that GG reduced the solu...
The profiling of phenolic compounds in archive Tokaj wines using liquid chromatography and antioxidant activity analysis [0.03%]
液相色谱法和抗氧化活性分析测定档案托卡伊葡萄酒中酚类化合物的特征分布图
Pavlína Moravcová,Ivan Špánik,Jan Škop et al.
Pavlína Moravcová et al.
Archive Tokaj wines from the vineyards in the Slovak part of the Tokaj region have been characterized in terms of the content of phenolic compounds specific to that type of botrytized wine. More than 60 archive samples (1959-2017) were eval...
Revealing the dynamic changes in the metabolites and sensory quality of Citri Reticulatae Pericarpium during aging using feature-based molecular networks and metabolomics [0.03%]
基于特征分子网络和代谢组学研究橘皮陈化过程中的动态变化规律
Kunli Xu,Sen Mei,Jiahuan Liu et al.
Kunli Xu et al.
The contribution of non-volatile metabolites to the unique flavor formation in Citri Reticulatae Pericarpium (CRP) during aging remains poorly characterized. This study employed sensory evaluation, electronic tongue (E-tongue) assessment, u...
Comparison of the physical properties and microstructure of bigels prepared from ethyl cellulose oleogels and konjac glucomannan hydrogels containing casein or whey protein isolate [0.03%]
以酪蛋白或乳清分离蛋白为原料制备的大凝胶的物理性质及微结构比较研究
Lijuan Han,Shiqi Zhang,Yingxin Chen et al.
Lijuan Han et al.
Bigels were prepared from ethyl cellulose oleogels and binary hydrogels containing konjac glucomannan (KGM) and two homologous proteins: casein (CS) and whey protein isolate (WPI). An increase in CS concentration led to an initial enhanceme...