Decoding Tocopherol-Polyphenol interactions in oil-in-water emulsions through combined WIM-CAT and CV assays [0.03%]
基于WIM-CAT和CV联用技术解析油包水型乳液中生育酚与多酚的相互作用关系
Camille Robichon,Erwann Durand,Jayaruwan G Gamaethiralalage et al.
Camille Robichon et al.
The antioxidant interactions of α- and γ-tocopherol with curcumin and quercetin were assessed in an oil-in-water emulsion using the WIM-CAT assay, a method integrating Weibull interaction modeling with the conjugated autoxidizable triene ...
Multi-omics reveals microbial community characteristics and flavonoid biotransformation mechanisms during mung bean sour fermentation [0.03%]
多组学揭示绿豆酸发酵过程中微生物群落特征及黄酮类化合物生物转化机制
Xunda Wang,Yuxia Yang,Yue Li et al.
Xunda Wang et al.
Fermented foods are gaining popularity for their health benefits, and fermented mung bean products are recognized for their nutritional value. To investigate microbial community succession and abundance dynamics of bioactive compounds like ...
Enhanced gelling properties in fish gelatin by refined and semi-refined κ-carrageenan [0.03%]
精制和半精制的κ- carrageenan改善鱼胶原凝胶性质
Dong-Zhen Ma,Zi-Zi Hu,Peng Zhang et al.
Dong-Zhen Ma et al.
This study investigated the effects of semi-refined κ-carrageenan (SC) and refined κ-carrageenan (RC) on the gelling properties of fish gelatin (FG) and revealed the critical role of sulfate content in the modification process of FG. RC, ...
Corrigendum to "Home-made vs industry-made: nutrient composition and content of potentially harmful compounds of different food products" [Curr. Res. Food Sci. 10 (2025) 100958] [0.03%]
关于“自制与工业制造：不同食品产品的营养成分和潜在有害化合物的含量比较”一文的勘误[现化食品科学研究 10 (2025) 100958]
Beatrice Pellegrini,Lin Xin Strootman,Christos Fryganas et al.
Beatrice Pellegrini et al.
[This corrects the article DOI: 10.1016/j.crfs.2024.100958.]. © 2025 The Author(s).
Published Erratum
Current research in food science. 2026 Jan 3:12:101297. DOI:10.1016/j.crfs.2025.101297 2026
Microstructural and rheological properties of camellia oil emulsion stabilized by sodium caseinate and konjac glucomannan with different concentration of ethanol [0.03%]
不同浓度乙醇的酪蛋白酸钠和 Konjac甘露聚糖稳定茶树油乳状液的微结构与流变性质
Xiaofan Zhang,Hongtao Du,Yin Jia et al.
Xiaofan Zhang et al.
In this study, effects of ethanol on camellia oil emulsions stabilized by sodium caseinate (CAS) and konjac glucomannan (KGM) were investigated through rheological and microstructural properties. For camellia oil emulsions stabilized by CAS...
Preserving fermented-foods microbial diversity through systematic culturomics for the discovery of multi-strain probiotic candidates [0.03%]
通过系统的培养组学保护发酵食品的微生物多样性以发现多菌株益生菌候选菌
Eskindir Getachew Fentie,Kyeongmo Lim,Yohannes Ebabuye Andargie et al.
Eskindir Getachew Fentie et al.
Fermented foods (FFs) represent complex living ecosystems that deliver viable microbes and bioactive metabolites linked to human health benefits. However, many probiotic strains isolated from FFs fail to reproduce these effects in vivo, lik...
Characterization of the aroma profile of fermented chickpea (Cicer arietinum L.) aquafaba by GC-MS and sensory analysis [0.03%]
采用气质联用和感官分析表征发酵鹰嘴豆（Cicer arietinum L.）水的香气特征
Lea Mehren,Rabea Hondrich,Fabian Maretzky et al.
Lea Mehren et al.
The utilization of aquafaba, the cooking water of chickpeas, as a vegan egg-replacer is limited by its beany aroma. To improve its sensory properties, aquafaba was subjected to fermentation with the basidiomycetes Antrodia xantha and Lentin...
Structural modification of egg white proteins enhances electrostatic complexation with sodium alginate and hydrogel particle formation: mechanistic insights and functional applications [0.03%]
蛋白结构的改变可增强与海藻酸钠的静电复合并形成颗粒凝胶：机制及功能性质上的研究进展
Fan Zhang,Hangxin Zhu,Fangfang Li et al.
Fan Zhang et al.
Many bioactive compounds, such as fish oil, are prone to oxidation, which limits their incorporation into functional foods. Egg white proteins (EWP) have notable antioxidant properties, making them promising candidates for stabilizing such ...
From farm to fork: Microplastic contamination in the meat and dairy supply chain [0.03%]
从农场到餐桌：肉类和乳制品供应链中的微塑料污染
Saydur Rahman,Promit Sarker,Tonni Rani Datta et al.
Saydur Rahman et al.
Microplastics (MPs) are now widespread contaminants in both terrestrial and aquatic ecosystems, leading to increasing worries about food safety and public health. This review offers an in-depth evaluation of the prevalence, pathways, and ri...
Network dynamics of international food waste trade: Evidence from the COVID-19 disruption [0.03%]
新冠疫情扰动下的全球食物浪费贸易网络动态
Navid Mohammadi,Mehrdad Maghsoudi
Navid Mohammadi
This paper presents a comprehensive network analysis of global food waste management trade patterns before and after the COVID-19 pandemic. Using World Bank export data from 2015 to 2024, we construct directed, weighted networks to examine ...