A dual-probe system for autofluorescence-free determination of trace-level polystyrene nanoplastics [0.03%]
一种用于痕量聚苯乙烯纳米塑料无自荧光测定的双探针体系
Bei-Bei Wang,Ling Sun,Kai Liu et al.
Bei-Bei Wang et al.
Nanoplastics (NPs) are new types of pollutants that have emerged in food which has attracted widespread attention. However, due to the small size and low concentration, and the complexity of food matrices, the selective and sensitive determ...
A dual-probe system for autofluorescence-free determination of trace-level polystyrene nanoplastics [0.03%]
一种双探针系统，用于痕量聚苯乙烯纳米塑料的无自身荧光测定
Bei-Bei Wang,Ling Sun,Kai Liu et al.
Bei-Bei Wang et al.
Nanoplastics (NPs) are new types of pollutants that have emerged in food which has attracted widespread attention. However, due to the small size and low concentration, and the complexity of food matrices, the selective and sensitive determ...
Proanthocyanidins inhibit methicillin-resistant Staphylococcus aureus by disrupting membrane integrity and reprogramming transcriptional pathways [0.03%]
原花青素通过破坏膜完整性和重新编程转录途径来抑制耐甲氧西林金黄色葡萄球菌
Jingge Wang,Xiaohui Chen,Junpeng Huang et al.
Jingge Wang et al.
Proanthocyanidins (PACs) are promising antimicrobial agents due to their broad-spectrum biological activities and confirmed safety profile. However, their mechanisms of action against methicillin-resistant Staphylococcus aureus (MRSA) remai...
Roles of polysaccharide charge and viscosity in soy protein-polysaccharide stabilized high internal phase emulsions for plant-based patties [0.03%]
植物基素肉饼用大豆蛋白-多糖高强度内相乳液稳定剂中多糖电荷和黏度的作用规律研究
Ying Chen,Jiamei Yu,Lin Zhang et al.
Ying Chen et al.
Soy protein isolate (SPI)-polysaccharide-stabilized high internal phase emulsions (HIPEs) are promising fat alternatives for meat analogs. However, the distinct contributions of polysaccharide charge and viscosity to emulsion formation, sta...
Computational optimization of food formulation and extrusion conditions for nutritional quality and antioxidant capacity [0.03%]
食品配方和挤压条件的计算优化以改善营养品质和抗氧化能力
Xu Zhou,Keer Ni,Pranav Gupta et al.
Xu Zhou et al.
Processed foods are important to modern dietary patterns, yet current classification systems are qualitative and provide limited guidance for designing healthier products. Here, we present a computational framework integrating an ingredient...
A novel strategy for controlled release of sialic acid based on W1/O/W2 emulsion microencapsulation for gut microbiota modulation [0.03%]
一种基于W1/O/W2型复乳微胶囊化技术调控唾液酸胃肠道释药的新策略以实现人体肠道菌群的调节作用
Donglei Zheng,Mengle Li,Ying Qian et al.
Donglei Zheng et al.
Sialic acid (Neu5Ac) possesses a wide range of bioactivities; however, its instability under acidic conditions prevents it from effectively reaching the intestine. This underscores the urgent need to develop a stable delivery system capable...
Polyethylene microplastics exposure reduces flesh quality and disturbs muscle fiber characteristics in freshwater fish (Paramisgurnus dabryanus): associations with gut microbiota alterations [0.03%]
微塑料暴露影响淡水鱼肉质及肌肉纤维特征：与肠道菌群改变相关性研究
Weiran Huo,Mengzhen Wang,Yunfan Han et al.
Weiran Huo et al.
Microplastics (MPs) pose a significant risk to fish health, yet their effects on meat quality in fish remain poorly understood. To investigate the effects of MPs on meat quality, large-scale loach (Paramisgurnus dabryanus) were exposed to p...
Dual roles of polyphenols in modulating red wine aroma: From yeast-derived aroma accumulation to matrix effects on aroma release [0.03%]
多酚类化合物在调节红酒香气中的双重作用：从调控酵母衍生香气积累到调控香气释放的基质效应
Xiaoyu Xu,You Liu,Dongsheng Cui et al.
Xiaoyu Xu et al.
Polyphenols are well recognized for their roles in wine color and mouthfeel, yet their comprehensive influence on aroma modulation remains poorly understood. Here, a dual-system approach was employed, combining a synthetic grape must fermen...
Transient high temperature treatment: Impacts on taste-aroma formation and mechanisms in dried tuna [0.03%]
高温处理对干制金枪鱼风味形成的影响及机制研究
Long Xu,Haixia Yu,Xiaojun Zhang et al.
Long Xu et al.
Roasting is critical for flavor development in dried fish. This study investigated the influence of Transient High Temperature Technology (THTT) on the flavor profile of dried tuna products. Findings observed through electronic nose, Gas Ch...
An integrated biomass-to-algae pathway for producing emergency food components from lignocellulosic waste [0.03%]
一种集成的生物质到藻类途径，用于从木质纤维素废物中生产应急食品成分
Niroshan Siva,Tara Mather,Charles T Anderson
Niroshan Siva
Global food systems are highly vulnerable to catastrophic disruptions, highlighting the need for alternative food sources that do not rely on conventional crop production. Lignocellulosic biomass is an abundant non-food resource with substa...