Variations in the lipid of dry-cured mutton ham during storage: UPLC-MS-MS-based lipidomic analysis [0.03%]
风干羊肉火腿贮藏过程中脂质变化：UPLC-MS-MS脂质组学分析
Huabo Fu,Xinyu Chen,Siqi Qiu et al.
Huabo Fu et al.
Dry-cured mutton ham is prone to quality deterioration during storage due to excessive lipid oxidation. Therefore, to control the ham quality, it is essential to comprehensively understand the lipid changes occurring in the storage. In this...
Combining quantitative lipidomics with meat quality traits to identify key lipids involved in intramuscular fat deposition in geese [0.03%]
结合肉质性状进行定量脂质组学分析以鉴定参与鹅肌间脂肪沉积的关键脂质
Yang Zhang,Zhi Cao,Laidi Wang et al.
Yang Zhang et al.
This study utilized the O2PLS model to successfully integrate multidimensional data from meat quality traits and quantitative lipidomics, identifying key lipids involved in lipid deposition in goose meat. Meat quality analysis showed higher...
Study on the physicochemical properties and gelation characteristics of pea protein isolate modified by ultrasonic-assisted succinylation [0.03%]
超声辅助琥珀酸酯化对豌豆蛋白分离物理化性质及凝胶特性影响的研究
Junliang Chen,Xia Ding,Weiwei Cao et al.
Junliang Chen et al.
Ultrasound could facilitate the succinylation of protein and improve the function of succinylated protein. However, the effects of ultrasound-assisted succinylation on the physicochemical property and gelation characteristics of PPI were sc...
Physicochemical characteristics of cost-effective and high-quality plant-based meat analogues prepared from soybean meal and soybean powder [0.03%]
基于豆粕和大豆粉的经济实惠且高品质植物基肉类特性研究
Zhongjiang Wang,Yachao Tian,Chunfang Ma et al.
Zhongjiang Wang et al.
The limited market adoption of plant-based meat analogues (PBMA) stems from high costs and suboptimal texture. Low-moisture extrusion, the dominant industrial-scale production method for PBMA, offers advantages in cost-efficiency and versat...
Effects of drying techniques on cowpea albumin as an egg replacement for meringue cookie applications [0.03%]
干燥技术对作为天使蛋糕替代品的非洲大豆球蛋白的影响
Hyun Woo Choi,Youngsang You,Jungwoo Hahn
Hyun Woo Choi
In this study, we evaluated the effects of freeze-drying, spray-drying, and vacuum-drying on upcycled cowpea albumin powder and its functional performance in meringue cookie applications. Freeze-drying most effectively preserved protein str...
Integrated pH-responsive three-phase system: Time- and solvent-efficient biorefining of Camellia oleifera waste into multifunctional saponins [0.03%]
集成的pH响应三相系统：有效利用油茶果废弃物中的皂苷类化合物
Zhihong Chen,Jinlin Fan,Chao Zhao et al.
Zhihong Chen et al.
Camellia oleifera seed cake (COSC), an agricultural byproduct, offers untapped potential as a biosurfactant source but suffers from inefficient extraction. We developed a pH-responsive platform integrating ultrasound-assisted alkaline three...
Integrated alkaline pretreatment and surfactant-assisted hydrolysis for high-yield Manno-oligosaccharides production from spent coffee grounds [0.03%]
基于废弃咖啡残渣高得率生产曼诺低聚糖的集成强碱预处理及表面活性剂辅助水解工艺
Donglin Xin,Hong Yin,Zhenni Jiao et al.
Donglin Xin et al.
In this study, a process optimization strategy was established to enhance the efficiency of manno-oligosaccharides (MOS) production from spent coffee grounds (SCG), using a sequential approach of aqueous ammonia pretreatment and surfactant-...
Volatile metabolomics reveals mechanisms of aroma enhancement in green tea via combination drying [0.03%]
基于挥发性代谢组学的组合干燥绿茶增香机制研究
Zhibin Ye,Wenjing Huang,Zhenbin Chen et al.
Zhibin Ye et al.
Drying is key to green tea aroma. Solvent-assisted flavor evaporation-gas chromatography-mass spectrometry and quantitative descriptive analysis were used to characterize the aroma profiles of sun-dried (SD), hot-air-dried (HD), and combina...
Effect of porphyrin structure on aroma sensing response based on DFT: A case study of black tea fermentation [0.03%]
基于DFT的黑茶发酵香气传感响应的卟啉结构效应研究以实例探讨
Yifan Zuo,Shuai Dong,Jingfei Shen et al.
Yifan Zuo et al.
Porphyrin-based colorimetric sensing arrays (CSA) are frequently used to evaluate the black tea quality, but the mechanisms behind the interaction between porphyrin structures and volatile organic compounds (VOCs) remain unclear. Six VOCs t...
NaCl-thermal synergy mediates structural transitions in hsian-tsao polysaccharide-myosin complexes to influence flavor-binding selectivity [0.03%]
盐热协同调控下藓苔多糖-肌球蛋白复合物的结构转变及其对风味分子结合的选择性影响机制研究
Gaigai Niu,Xinyi Zhou,Gang You et al.
Gaigai Niu et al.
Hsian-tsao polysaccharide (HTP) with preferable gel-enhancing and bioactive properties improved surimi quality. This study elucidated how NaCl concentration (0.2-1.0 mol/L) and heating protocols (setting: 40 °C/30 min; two-step heating: 40...