Ultrasound-assisted phosphorylation cantaloupe seed protein isolate-curcumin complexes prepared by pH shift treatment: Structural and functional properties [0.03%]
超声波辅助磷酸化ph值变化处理的哈密瓜种子蛋白提取物-姜黄素复合物的结构和功能性质研究
Jiankang Lu,Ruihua Zhang,Mingyan Ai et al.
Jiankang Lu et al.
The efficient loading of proteins on bioactive substances had been a research hotspot in the fields of food science and industry in recent years. The complex of ultrasound-assisted phosphorylated cantaloupe seed protein isolate (UP-CSPI) an...
Contamination, molecular characterization and virulence of Staphylococcus aureus isolated from pork at cold storage in Hangzhou, China [0.03%]
中国杭州市冷鲜猪肉中分离的耐甲氧西林金黄色葡萄球菌污染、分子特征及毒力研究
Lei Lei,Yilun Liang,Ruidong Zhai et al.
Lei Lei et al.
Staphylococcus aureus has emerged as a growing concern in food safety due to its high environment adaptability in low temperature. While cold-chain storage makes food last longer and slows down growth of most microorganisms, it simultaneous...
Exploring dynamic changes in nutritional profile, flavor dissipation, and antioxidant activity during the cooking process of marinade [0.03%]
腌制肉制品在烹饪过程中的营养成分、风味和抗氧化活性的变化规律研究
Shi Nie,Qingfeng Ding,Hui Hong et al.
Shi Nie et al.
Marinating is a traditional cooking medium primarily used in preparing braised dishes, with its flavor profile largely determined by the characteristics and processing properties of the spices involved. This study investigated the effects o...
Formation mechanism and characterization of hesperidin-stabilized Pickering emulsion gels [0.03%]
hesperidin稳定Pickering乳化凝胶的形成机制及特征研究
Sheng Geng,Guoyang Liu,Yuxiang Wang et al.
Sheng Geng et al.
This study systematically compared the Pickering emulsifying capacity of four citrus flavonoids (hesperetin, Hpt; hesperidin, Hpd; neohesperidin, Neohpd; neohesperidin dihydrochalcone, Neohpddic) using combined experimental and molecular dy...
Flavour chemistry and metabolic engineering of microbial synthetic pyrazines: decoding the path to green manufacturing of food aroma components [0.03%]
微生物合成吡嗪的风味化学与代谢工程：解析食品香气成分绿色制造之路
Wenhua Tong,Yan Wang,Ying Yang et al.
Wenhua Tong et al.
Pyrazines impart a pronounced burnt flavour and are essential components in many processed foods. While certain microorganisms, notably bacteria within the genera Bacillus and Corynebacterium, as well as some fungi, can synthesize pyrazines...
Cultivar selection and processing methods are crucial tools for tailoring the physico-chemical properties and functionality of pea (Pisum sativum L.) protein ingredients [0.03%]
品种选择和加工方法是定制豌豆(Pisum sativum L。)蛋白质成分的理化性质和功能性的关键工具
Jason D Foley,Tomasz P Czaja,Maria M Rieckmann et al.
Jason D Foley et al.
Ten cultivars of pea (Akooma, Astronaute, Bagoo, Greenway, Ingrid, Kaplan, Karacter, Manager, Orchestra, and Skol) were grown to advance the understanding of the functional diversity, sensory quality, and applicability of pea proteins. The ...
From genetic constraints to process hurdles: A review of Kluyveromyces marxianus for efficient bio-manufacturing and bio-processing in food industry [0.03%]
从基因限制到过程障碍：Kluyveromyces marxianus在食品工业中高效生物制造和生物处理的综述研究
Huan Wang,Zhongke Sun,Zifu Ni et al.
Huan Wang et al.
Kluyveromyces marxianus (K. marxianus) has emerged as a prominent microbial platform owing to its exceptional intrinsic properties, demonstrating significant potential for biomanufacturing. A literature search with the keyword 'Kluyveromyce...
Schiff base crosslinking in biopolymeric food packaging films: Dynamic covalent chemistry for advanced food preservation systems [0.03%]
Schiff碱交联的生物聚合物食品包装膜：先进的食品保存系统的动态共价化学反应
Guihong Fang,Bangdi Liu,Wanli Zhang et al.
Guihong Fang et al.
Biopolymeric films (BFs) offer sustainable packaging alternatives but face limitations in mechanical strength and moisture resistance. This review explores dynamic covalent chemistry via Schiff base reactions (SBRs) as a transformative stra...
Interpretable multitask deep learning models for odor perception based on molecular structure [0.03%]
基于分子结构的可解释多任务深度学习模型在气味感知中的应用
Hiroaki Iwata
Hiroaki Iwata
Understanding the relationship between molecular structure and odor perception is essential for applications in fragrance formulation, food product development, and pharmaceutical design. Traditional approaches often rely on sensory evaluat...
Multi-omics analysis of lipids and aroma compounds in beef under grain-fed and grass-fed production methods [0.03%]
粮饲和草饲生产方式下牛肉脂质及风味物质的多组学分析
Pingyang Li,Yiyu Yin,Shijie Fan et al.
Pingyang Li et al.
Different production methods for grain-fed and grass-fed cattle affect beef quality and flavor, yet systematic studies on aroma profile differences and the reasons underlying these variations remain limited. This study employed multi-omics ...