Starch-based intelligent indicator membranes with triple antioxidant activity for fruit preservation via self-assembled berberine-oligomeric proanthocyanidins nanoparticles encapsulating tea tree oil [0.03%]
基于淀粉的智能指示膜通过自组装小檗碱低聚原花青素纳米颗粒封装茶树油具有三重抗氧化活性以保存水果
Kang Zhang,Hefeng Zhu,Panliang Zhang et al.
Kang Zhang et al.
A multifunctional starch-based composite membrane was developed by incorporating self-assembled berberine-oligomeric procyanidins nanoparticles (SBO) loaded with tea tree oil (TTO) into a thermoplastic starch (TPS) matrix. Characterization ...
Effects of supercooling, sub-freezing, and deep-freezing pre-cooling on freshness, flavor, water-holding capacity, and microstructure of beef during EPS-based distribution [0.03%]
预冷方法对基于涂被保鲜的牛肉贮藏期间鲜度、风味、持水性及微结构的影响研究
Yuqing Tang,Baide Mu,Depeng Sun et al.
Yuqing Tang et al.
This study examined how pre-cooling temperature affects beef quality and temperature fluctuations during expanded polystyrene (EPS)-based distribution, simulated as 48 h at 25 °C followed by chilled storage at 4 °C. Beef steaks were pre-c...
Graded selenium supplementation restructures yak colostrum composition and metabolomic organization under high-altitude conditions [0.03%]
分级补充硒可重构高海拔条件下牦牛初乳组成和代谢物构型
Qiman Yang,Lianyu Qiu,Shunyang Liu et al.
Qiman Yang et al.
Selenium (Se) plays crucial roles in redox regulation and metabolic homeostasis, yet its effects on yak colostrum remain poorly understood. This study evaluated graded dietary Se supplementation during the periparturient period on colostrum...
Optimizing the rice wine process of P olygonatum sibiricum Red. using response surface methodology (RSM) and back-propagation (BP) neural network to enhance biological activity and reduce 5-hydroxymethylfurfural (5-HMF) [0.03%]
响应曲面法和反向传播神经网络优化Polygonatum sibiricum红葡萄酒工艺以增强生物活性并减少5-羟甲基糠醛生成
Shuo Li,Jiatai Yang,Xinru Wei et al.
Shuo Li et al.
Traditional processing of Polygonatum sibiricum Red. (PSR), which is rich in polysaccharides, involves prolonged heating at high temperatures and is prone to produce the harmful substance 5-hydroxymethylfurfural (5-HMF). To reduce its gener...
Construction of an efficient delivery system for raspberry anthocyanins: preparation and stability evaluation of whey protein isolate-gum Arabic nanoparticles [0.03%]
黑果越桔花青素高效递送体系的构建及乳清分离蛋白-阿拉伯胶纳米颗粒的制备与稳定性评价
Chang Tan,Xue Zhang,Hanchi Ma et al.
Chang Tan et al.
Raspberry anthocyanins (ACNs) show strong antioxidant and anti-inflammatory activities, but their practical application is restricted by the poor stability and low bioaccessibility. In this work, whey protein isolate and gum arabic were emp...
Compositional profiling of volatile and non-volatile compounds in Australian cocoa nibs: Insights into origin-dependent variability [0.03%]
澳大利亚可可豆挥发性和非挥发性化合物的组成分析：基于产地差异性的见解
Jia Wang,Marlize Zaretha Bekker
Jia Wang
Chemical composition plays a central role in determining flavour potential and provenance-based differentiation of cocoa, however, compositional data for emerging production regions such as Australia remain scarce. This study provides a com...
Rigid nanofibril network reinforced Konjac glucomannan-based intelligent pH-responsive film: enhancement of mechanical and barrier properties [0.03%]
刚性纳米纤维素网络增强的魔芋葡甘聚糖智能pH响应膜：机械性能和阻隔性能的提升
Zhen Wang,Xinyu Hu,Dandan Zhu et al.
Zhen Wang et al.
Biodegradable, intelligent pH-responsive films were prepared by casting using konjac glucomannan (KGM), roselle anthocyanin (RA), and TEMPO-oxidized cellulose nanofibrils (TOCNF). The effects of TOCNF content (0-0.2 wt%) on the nano-microst...
Accurate quantification and antioxidant evaluation of avenanthramides in oat products using authentic reference standards [0.03%]
采用权威参考标准精确量化并评估燕麦产品中的avenanthramides抗氧化能力
Min-Ho Song,Ji-Woo Yu,Jung-Hoon Lee et al.
Min-Ho Song et al.
Avenanthramides are oat-derived phenolic amides. However, prior studies have predominantly focused on C-type avenanthramides. This study aimed to enable accurate determination of A-type avenanthramides in oat products using authentic refere...
Microwave-glycated pea protein isolate high internal phase Pickering emulsions as fat substitutes improve quality of emulsified sausages [0.03%]
微波糖化的豌豆蛋白隔离物高内相Pickering乳液作为脂肪替代品可改善乳化香肠的品质
Jiannan Yan,Fangxiao Xing,Jiayi Jin et al.
Jiannan Yan et al.
Low-fat emulsified sausages were prepared using microwave-pretreated pea protein isolate (PPI)-guar gum (GG) glycation conjugate high internal phase Pickering emulsions (HIPPEs) as fat substitutes. The effects of partial or complete substit...
Kanwa and Niky induced partial saponified emulsions in highly concentrated ionic medium: Mechanism of emulsion formation and stability for food applications [0.03%]
kanwa和niky部分皂化的高浓度离子体系诱导型乳状液的形成及稳定机制研究
Stève Djiazet,Laurette Blandine Mezajoug Kenfack,Digambar Kavitake et al.
Stève Djiazet et al.
This study elucidates the formation mechanism and stability of a non-conventional alkaline colloidal system termed partially saponified emulsion (PSE), prepared using two alkaline salts, Kanwa and Niky, as emulsifying agents. The mechanism ...