Formation of characteristic aroma compounds in walnut kernels during thermal processing and their potential recognition by human olfactory receptors [0.03%]
热加工过程中核桃仁特征香气化合物的形成及其潜在的人体嗅觉受体识别效应
Yishen Cheng,Shanxing Gao,Lei Zhang et al.
Yishen Cheng et al.
Walnut (Juglans regia L.) is an oil-rich nut valued for its nutritional quality and characteristic flavor. Different thermal processing methods, including roasting, microwave treatment, and stir-frying, may shape walnut sensory perception b...
Impact of microwave- and far-infrared-assisted acid modification on the structure and functional properties of zein-corn dough [0.03%]
微波和远红外辅助酸改性对玉米醇溶蛋白-玉米面团结构及功能性质的影响
Yanjia Liu,Zhuang Liu,Bin Song et al.
Yanjia Liu et al.
Gluten-free corn dough suffers from a significant imbalance between mechanical strength and ductility, a fundamental limitation stemming from the lack of a continuous gluten network. In this study, zein was modified through synergistic micr...
Enzymatic modulation of hulless barley starch: Unraveling structural origins of altered digestibility and functional properties [0.03%]
脱壳大麦淀粉的酶法修饰：改变消化性和功能性质的结构起源解析
Xinzhe Gu,Zufei Cao,Yu Wang et al.
Xinzhe Gu et al.
This study investigated the effects of pullulanase and amyloglucosidase modification on the in vitro digestibility, multi-scale structure, and processing characteristics of hulless barley starch. Both enzymatic treatments reduced the rapidl...
Oxidative pre-stress of Debaryomyces hansenii HRB1: A novel approach to enhancing antioxidant capacity and quality characteristics of fermented dry sausage [0.03%]
汉逊德巴利酵母氧化预胁迫处理增强发酵香肠抗氧化能力及品质属性的新方法研究
Yuan Tian,Gengxuan Yan,Chong Yu et al.
Yuan Tian et al.
This study employed an oxidative pre-stress treatment (2 mM H₂O₂ for 40 min) as a cross-protection strategy to enhance the antioxidant capacity of Debaryomyces hansenii HRB1. The pre-treatment significantly increased the scavenging activi...
Covalent immobilization of anthocyanins onto cellulose nanofibrils for intelligent food packaging films [0.03%]
用于智能食品包装膜的花色苷共价固定到纤维素纳米纤维上
Jiawei Zheng,Yang Zhang,Xidong Li et al.
Jiawei Zheng et al.
To address the instability and moisture-induced leaching of anthocyanins (ACNs), an intelligent packaging film was fabricated by covalently grafting ACNs onto dialdehyde cellulose nanofibrils (DACNFs) to produce a stable anthocyanin-DACNF (...
Sustained release of Eugenol from MCM-41 mesoporous silica for preservation of Agaricus bisporus [0.03%]
负载肉桂油的MCM-41介孔材料控制释放保鲜白蘑菇研究
Kangqing Yuan,Fangxuan Yi,Jiawei Wang et al.
Kangqing Yuan et al.
The postharvest quality of Agaricus bisporus declines rapidly during refrigerated storage. A controlled-release system (Eugenol@MCM-41) was prepared by loading eugenol into MCM-41, with a loading capacity of 51%. Physicochemical characteriz...
Construction and property characterization of PNIPAAm-grafted chitosan/sodium alginate composite Thermo-responsive hydrogel films [0.03%]
聚N-异丙基丙烯酰胺接枝壳聚糖/藻酸钠温敏性复合水凝胶薄膜的制备及其性质表征
Xiaoxue Lu,Jingna Liu,Yuanhong Zhuang et al.
Xiaoxue Lu et al.
A series of thermo-responsive PNIPAAm-CS/SA composite hydrogel films were synthesized via radical polymerization and ionic cross-linking. FTIR, XPS, and NMR confirmed the successful covalent grafting of PNIPAAm onto the chitosan (CS) backbo...
pH-driven interfacial selective assembly of gliadin nanoparticles enables high-performance clean-label whipping creams [0.03%]
pH驱动的gliadin纳米粒子界面选择性组装制备高性能清洁标签型打发奶油
Wenxin Chen,Zhichang Deng,Zhengzhuo Zhao et al.
Wenxin Chen et al.
Developing clean-label, plant-based whipping creams without low-molecular-weight emulsifiers requires balancing overrun and stability. Herein, we deciphered the pH-dependent multiscale structure-function relationship of gliadin nanoparticle...
Integrating sensory analysis and voltammetry to explore oxidative susceptibility in red wines [0.03%]
感官分析与伏安法结合探索红葡萄酒的氧化敏感性
Mónica Bueno,María-Pilar Sáenz-Navajas,Cristina Peña et al.
Mónica Bueno et al.
Wine longevity is a key determinant of quality in premium wines, yet reliable tools to predict susceptibility to deterioration remain limited. This study evaluated longevity using two accelerated ageing models: controlled oxidation (COx) an...
Linking enzymatic hydrolysis to structural, volumetric, and hydrodynamic evolution of β-lactoglobulin in solution [0.03%]
β-乳球蛋白溶液结构、体积及流体动力学变化与其酶水解反应的关联性研究
Mark Dizon
Mark Dizon
This paper presents an integrated real-time framework linking α-chymotrypsin hydrolysis of β-lactoglobulin to simultaneous changes in structural, volumetric and hydrodynamic properties in buffered media. High-resolution ultrasonic spectro...