Plant-based proteins as functional egg replacers in pound cake: A comparative study of legume and oat ingredients [0.03%]
植物基蛋白作为磅蛋糕中功能性鸡蛋替代品的比较研究：豆类和燕麦原料的影响
Juliane Halm,Laura Nyhan,Emanuele Zannini et al.
Juliane Halm et al.
Rising demand for plant-based egg alternatives is caused by the need for sustainable, ethical and allergen-free solutions to conventional egg use in food systems. A systematic comparison was conducted on fourteen plant protein ingredients, ...
Genotypic and phenotypic strategies to detect antibiotic resistance in foodborne pathogens along the food processing chain [0.03%]
基于基因型和表型的抗生素抗性检测方法在食物链加工过程中鉴定食源性致病菌中的应用
Yinglong He,Jiaqi Zhao,Xiaowei Xu et al.
Yinglong He et al.
The overuse of antibiotics in food production systems has exacerbated antibiotic resistance in foodborne pathogens, creating significant risks to public health and food safety. This situation makes it imperative to develop practical monitor...
A glycosylated protein-polysaccharide-polyphenol complex provides Pickering emulsion effects increasing freeze-thaw stability and encapsulation of vitamin D3 in ice cream [0.03%]
一种糖基化蛋白-多糖-多酚复合物可提供Pickering乳状液效应，提高冰激凌中维生素D3的冻融稳定性和负载量
Qingyue Zhu,Jiabao Gong,Changqing Zhang et al.
Qingyue Zhu et al.
An enzymatically glycosylated protein-polysaccharide polyphenol terpolymer was synthesized based on transglutaminase (TGase) catalyzed glucosamination of ovalbumin (TGaseOVA) combined with chitosan oligosaccharides (COS) and tea polyphenols...
A novel rapid non-contact detection method for frozen and thawed foods : Based on bio-impedance spectroscopy analysis and neural network (FCNN) recognition model [0.03%]
基于生物阻抗谱分析和神经网络(FCNN)识别模型的冷冻解冻食品快速无损检测新方法研究
Degang Xu,Qixiong Wen,Yuedong Xie et al.
Degang Xu et al.
This paper proposed a novel rapid non-contact detection method for measuring frozen and thawed foods based on an innovative "data + neural network model" strategy. The purpose of the study is to develop a fast and effective detection method...
Focus on the role of mixed micelles and lipid droplets in the oxidative stability of oil-in-water emulsions using size distribution Taylor dispersion analysis [0.03%]
利用大小分布泰勒分散分析研究油包水型乳液中混合微团和脂滴在氧化稳定性中的作用
Erwann Durand,Théo Troncho,Hiteshree Koli et al.
Erwann Durand et al.
This study investigates the role of mixed micelles and lipid droplets in the oxidative stability of oil-in-water emulsions using Size Distribution - Taylor Dispersion Analysis. Tween surfactant facilitates the formation of mixed micelles co...
First co-emergence of plasmid-borne tigecycline resistance genes tet(X4) and tmexCD1-toprJ1 in Raoultella ornithinolytica isolated from retail pork: insights from global genomic analysis [0.03%]
全球基因组分析揭示零售猪肉中鸟氨酸葡萄球菌来源的携带质粒介导的tet(X4)和tmexCD1-toprJ1基因的替加环素耐药性首次共出现现象
Muhammad Shoaib,Asim Munir,Muhammad Fazal Hameed et al.
Muhammad Shoaib et al.
The emergence and spread of resistance to last-resort antibiotics such as tigecycline is of great concern globally which can pose a potential threat to public health due to limited treatment options. In this study, we first identified and c...
Activity-specificity balanced Au@Pt nanozyme immunoassay via Dual-Au deposition for enhanced mycotoxin detection [0.03%]
基于Dual-Au沉积的活性平衡型Au@Pt纳米酶免疫分析法用于增强霉菌毒素检测
Rentang Huang,Yuxin Huang,Jinrong Yao et al.
Rentang Huang et al.
Mycotoxins persistently threaten global food and herbal medicine safety, demanding the urgent development of detection methods that integrate high sensitivity with strong specificity. Conventional nanozyme-based immunoassays, however, are c...
Revealing the influence of top-brewing and bottom-brewing methods on the flavor of green tea based on the interaction between EGCG and aroma compounds [0.03%]
基于EGCG与香气物质的相互作用阐释上投法和下投法对绿茶风味的影响规律
Mengke Zheng,Zhongyi Mao,Yinan Yang et al.
Mengke Zheng et al.
The brewing process is a crucial step in determining the flavor profile of green tea infusions. However, the flavor differences arising from top-brewing and bottom-brewing methods remain poorly understood, and the underlying mechanisms are ...
Development of highly robust selenium nanoparticles in food matrix based on polysaccharide stabilization mechanism [0.03%]
基于多糖稳定机制的食品基质中高稳定性硒纳米粒子的发展研究
Jianwei Dong,Jiayue Ma,Yuchen Li et al.
Jianwei Dong et al.
The rational selection of stabilizers for selenium nanoparticles (SeNPs) is hindered by a lack of mechanistic understanding. Accordingly, this study investigated the deeper polysaccharide-based stabilization mechanism by comparing the effec...
Factors influencing gut microbial colonization: A host-microbe-environment interaction perspective [0.03%]
影响肠道微生物定植的因素：一种宿主-病原体-环境的交互作用视角
Yan Zhao,Zhangheng Ren,Qinyu Xu et al.
Yan Zhao et al.
Gut microbial colonization is a dynamic balance shaped by host genetics and immunity, microbial ecology, and environmental exposures. This review synthesizes evidence on host barriers and immunity-mucus architecture, antimicrobial peptides,...