Modified Okara improves Noodle Properties: Effects on digestibility, structure, and functionality [0.03%]
改良 okara(黄豆渣)对面条品质的影响：对消化性、结构和功能特性的影响
Guohong Tian,Meidan Li,Shuqi Xing et al.
Guohong Tian et al.
This study developed a modified okara (the product of co-fermentation with Pleurotus ostreatus and Saccharomyces cerevisiae followed by cellulase treatment), evaluating its effects on noodle quality. Incorporation of 40 % modified okara sig...
Manipulation of the structure of type 4 resistant starch using cross-linking and acylation treatment and its diverse influence on digestion and in vitro fermentation characteristics [0.03%]
交联和酯化处理对第四类抗性淀粉结构的影响及其对消化特性及体外发酵特性的多样影响
Jie Liu,Zihang Wang,Chenchen Hu et al.
Jie Liu et al.
To enhance the digestion resistibility and short-chain fatty acid contents of corn starch, type 4 resistant starch was obtained by chemical cross-linking with sodium phytate and acylation with acetic, propionic, and butyric anhydride, respe...
Effects of galloyl group on the astringency perception of epigallocatechin gallate and epigallocatechin [0.03%]
没食子酸酯基团对表儿茶素没食子酸酯和表没食子儿茶素没食子酸酯收敛性的贡献
Zhenyu Zhou,Qian Huang,Wangyang Shen et al.
Zhenyu Zhou et al.
The astringency in green tea primarily originates from gallate-type and non-gallate-type catechins. Epigallocatechin gallate (EGCG) is a gallate-type catechin, which has a strong astringency and is the most abundant catechin in tea. Unlike ...
Enhancing the functional properties of chitosan-alginate edible films using spent coffee ground extract for fresh-cut fruit preservation [0.03%]
利用咖啡渣提取物增强壳聚糖-海藻酸盐可食用膜的功能性质以保鲜切片水果
Oghenetega Lois Orhotohwo,Paolo Lucci,Amit K Jaiswal et al.
Oghenetega Lois Orhotohwo et al.
The developed edible film, formulated using sodium alginate, mushroom-derived chitosan, and bioactive-rich coffee ground extract, offers an environmentally friendly approach to food preservation. By utilizing agro-industrial byproducts, the...
Foodomics insights into refining effects on noni seed oil: Chemical parameters, phytochemicals, lipid profile, volatile compounds, and anti-inflammatory activity [0.03%]
非诺尼籽油精炼效果的食品组学研究：化学参数、植物化学成分、脂质谱型、挥发性化合物和抗炎活性
Jingtao Cui,Wentao Huang,Canyan Chen et al.
Jingtao Cui et al.
Noni seed oil (NSO), a potentially edible oil rich in bioactive compounds, requires refining before consumption. However, this process may alter its chemical composition and functional properties. This study employed foodomics analysis and ...
Snack Confusion: Parents perceive baby, child and adult snacks as more similar than they actually are [0.03%]
零食困惑：父母认为婴幼儿、儿童和成人零食之间的相似度高于实际的相似度
Alenica Hässig-Wegmann,Sergio Román,Luisma Sanchez-Siles et al.
Alenica Hässig-Wegmann et al.
The consumption of commercial snacks for infants and toddlers has risen significantly, yet limited research has explored how parents evaluate these products across age groups. This study examined parental perceptions of snacks marketed for ...
Controllable liquid metal boundaries to improve microwave heating efficiency and uniformity in food processing [0.03%]
可控的液态金属边界在食品加工中的微波加热效率和均匀性提升研究
Junwei Wang,Bin Yao,Rui Gong et al.
Junwei Wang et al.
This study proposes an innovative microwave reaction cavity (MRC) design incorporating height-controllable liquid metal boundaries (HCLMBs) to address the persistent challenges of low heating efficiency and poor heating uniformity associate...
Lacticaseibacillus rhamnosus HF01 postbiotics reprogram gut microbial tryptophan metabolism to coordinate enterohepatic barrier-insulin signaling axis [0.03%]
肠屏障-胰岛素信号轴的再编程以协调肠肝色氨酸代谢
Yue Sun,Xiaolin Liu,Le Zhao et al.
Yue Sun et al.
High-fat diet (HFD) disrupts gut microbiota homeostasis, induces intestinal barrier damage and systemic inflammation, ultimately leading to insulin resistance and hepatic glucose metabolism disorders. This study investigated the therapeutic...
Corrigendum to " Amaranth and buckwheat grains: Nutritional profile, development of functional foods, their pre-clinical cum clinical aspects and enrichment in feed" [Current Research in Food Science, (9), 2024, 100836] [0.03%]
对“鸭跖草和荞麦粒：营养概况、功能性食品开发、其前临床及临床方面以及在饲料中的富集”[当前食品科学最新研究，(9)，2024，100836]的勘误通知
Harsh Kumar,Shivani Guleria,Neetika Kimta et al.
Harsh Kumar et al.
[This corrects the article DOI: 10.1016/j.crfs.2024.100836.]. © 2025 Published by Elsevier B.V.
Published Erratum
Current research in food science. 2025 Mar 5:10:101011. DOI:10.1016/j.crfs.2025.101011 2025
Consumer perceptions of plant-based and mushroom-based jerky: A focus on texture, main ingredient and protein information, and willingness to pay [0.03%]
消费者对植物基和菌类基杰里产品的感知：重点关注质地、主要成分和蛋白质信息以及支付意愿
Olivia Chaffee,Ryan Ardoin
Olivia Chaffee
The expanding meat alternative market includes plant-based and fungus-based products which aim to mimic properties of animal meat. However, sensory and price parity have not been realized. This study characterized consumers' (N = 152) perce...