Enhancing the solubility of daidzein in soybean oil via ultrasound-assisted magnetic stirring: Impacts on oil storage stability and thermal loss during French fries preparation [0.03%]
超声波辅助磁力搅拌法提高大豆油中大豆异黄酮溶解度：对油脂储存稳定性和炸薯条加工过程中热损的影响
Tan Wang,Siwei Chen,Wenxi Li et al.
Tan Wang et al.
Daidzein's extremely low solubility in edible oils limits its application. This study developed a green, solvent-free ultrasound-assisted magnetic stirring strategy to enhance daidzein dissolution in soybean oil. The optimized process incre...
Controlled release of chlorine dioxide from α-cyclodextrin complexes embedded in poly(lactic acid)/poly(butylene adipate- co-butylene terephthalate) films for sustainable food packaging [0.03%]
聚乳酸/聚丁二酸丁二醇酯薄膜中包埋的α-环糊精包合物控制释放二氧化氯用于可持续食品包装
Xiaoyan He,Lisheng Tang,Weiwei Ding et al.
Xiaoyan He et al.
In this study, chlorine dioxide (ClO₂) was encapsulated within α-cyclodextrin (α-CD) via two approaches: in situ ClO₂ generation (EC) and effervescent tablets (ET). FTIR, XRD, TG-DTG, SEM, and water contact angle (WCA) analyses verified...
Aqueous enzymatic extraction of macadamia oil: Effects on physicochemical properties, composition and antioxidant activity [0.03%]
澳洲坚果的水酶法提取及其对理化性质、组成和抗氧化活性的影响
Xiuhua Lan,Wenting Xu,Fujun Miao et al.
Xiuhua Lan et al.
This study optimized aqueous enzymatic extraction (AEE) for macadamia oil (MO), achieving a yield of 61.80 g/100 g under optimized conditions. AEE-produced oil (MAEO) showed superior quality with lower peroxide and acid values, and higher i...
Effects of high-pressure homogenization and enzymatic hydrolysis on the physicochemical properties of gelatin-stabilized tuna oil-based emulsion [0.03%]
高压均质和酶水解对金枪鱼油基明胶稳定乳液的理化性质的影响
Junyong Xuan,Imad Khan,Huilan Zeng et al.
Junyong Xuan et al.
This study investigated the modification effects of high-pressure homogenization (HPH) combined with enzymatic hydrolysis of fish oil on gelatin-stabilized emulsions. Emulsions were prepared using tuna oil and acylglycerol (CALA-ACY) derive...
Preparation and characterization of zeolite imidazole framework-8@quercetin nanoparticle/sodium alginate/L-cysteine/calcium ion hydrogel films for fruit preservation [0.03%]
用于水果保鲜的咪唑框架-8@杨梅素纳 nanoparticles/海藻酸钠/L-半胱氨酸/钙离子水凝胶膜的制备及表征
Xiangjun Yang,Sheng Jiang,Shuwen Wang et al.
Xiangjun Yang et al.
This study incorporated quercetin into the zeolite imidazole framework-8 (ZIF-8) to form ZIF-8@Quercetin nanoparticles (ZIF-8@Que), which were subsequently integrated into a matrix comprising sodium alginate (SA), L-cysteine (Cys). Hydrogel...
An intelligent delivery system for apricot preservation: pH-responsive hollow ZIF-8 loaded with lavender essential oil and its preservation efficacy [0.03%]
一种智能投递系统用于杏保鲜：含薰衣草精油的空心ZIF-8及保鲜效率
Xinyu She,Qian Zhou,Jingjing Song et al.
Xinyu She et al.
Lavender essential oil (LEO) has strong antibacterial and antioxidant properties, but its volatility limits practical use in fruit preservation. To address this limitation, we developed a pH-responsive delivery system (LEO@HZIF-8) using tan...
Effects of different lipids on the freeze-thaw stability and subsequent gelling properties of emulsified myofibrillar protein sols: perspective on interfacial behavior [0.03%]
不同脂质对肌原纤维蛋白溶胶冻融稳定性和凝胶特性的影响：基于界面行为的观点研究
Yujie Ding,Yuxin Ding,Yuan Qi et al.
Yujie Ding et al.
The quality deterioration of Chinese-style fish paste products (e.g., fish-hua) during freeze-thaw (F-T) cycles is a critical issue in frozen food processing. We investigated the F-T stability of emulsified myofibrillar protein (MP) sols, a...
Juice turbidity and fermentation method: key drivers of aroma complexity in Italian Riesling grape spirit production [0.03%]
意大利雷司令葡萄蒸馏酒生产的香气复杂性的关键驱动因素：果汁混浊度和发酵方法的影响
Huiyan Wang,Jingying Bi,Guantong Liu et al.
Huiyan Wang et al.
Juice turbidity and fermentation mode are key factors affecting aroma formation in grape spirit production, but their combined effects remain unclear. In this study, Italian Riesling juice under two turbidity conditions (clear and turbid) w...
Glycerophospholipid metabolism as a central hub: Sublancin and oregano essential oil differentially reprogram goat meat quality and flavor [0.03%]
甘油磷脂代谢作为中心节点：sublancin和百里香精油通过不同的机制重塑肉质和风味
Ruixin Yang,Lei Xu,Xiao Zhang et al.
Ruixin Yang et al.
Sublancin (SUB) and oregano essential oil (OEO) differentially affect goat meat quality. SUB increased carcass weight, cooked meat rate, polyunsaturated fatty acids (PUFA), and antioxidants, reduced L*/b*, and remodeled glycerophospholipid,...
X-ray irradiation simultaneously mitigates chlorfenapyr and azoxystrobin residues and preserves postharvest quality of cowpea [0.03%]
X射线照射同时减轻氯苯嘧啶和肟菌酯残留并保持大豆收获后的品质
Kai Guo,Meng Wang,Chang Chen et al.
Kai Guo et al.
Cowpea faces a residue-quality trade off during postharvest storage, requiring effective pesticide dissipation without accelerating quality deterioration. This study evaluated the potential of X ray irradiation (0-350 Gy) to simultaneously ...