Molecular sensory science elucidates the contribution of methyl ketones to the creamy aroma of Monascus-fermented cheese [0.03%]
分子感官科学阐明了甲基酮对红曲乳酪奶油香气的贡献
Yadong Wang,Ying Wang,Ting Meng et al.
Yadong Wang et al.
Monascus-fermented cheese (MC) is a novel Chinese delicacy characterized by distinctive fruity, creamy, and fermented aromas. This study systematically characterized, using integrated sensory-directed analytical approaches, the aroma compou...
Colloidal and membrane stabilization of nanoproliposomes coated with chitosan-alginate polymers: Thermal properties, gastrointestinal release and reconstitutability [0.03%]
壳聚糖-海藻酸盐聚合物包被的纳米固态胶粒的胶体和膜稳定性：热性能，肠道释放和可重构性
Zahra Akbarbaglu,Fardin Tamjidi,Khashayar Sarabandi et al.
Zahra Akbarbaglu et al.
Instability, leakage and unwanted release of bioactive compounds loaded into nanoliposomes (NLs) are among the key challenges during storage, formulation, or various tensions (mechanical, thermal, shear, etc.). In this study, lipid membrane...
Formulation of pea-based inks with different starches to produce customized 3D printed and baked snacks [0.03%]
基于不同淀粉的豌豆基墨水的制备以生产定制化的3D打印和烘烤零食
Aaditya Venkatachalam,Patrick F C Wilms,Júlia Patón Baeza et al.
Aaditya Venkatachalam et al.
The technique of 3D food printing offers the exciting potential to create customized foods. The study aimed to examine how varying composition (using different starch types) affects the 3D printability of formulations and the texture of cus...
Sulfur dioxide and glutathione promote acetaldehyde accumulation under aerobic conditions in a model wine system: Impacts on hydroxyl radical formation [0.03%]
二氧化硫和谷胱甘肽促进模型葡萄酒体系在有氧条件下的乙醛积累：对羟基自由基形成的影响
Jiaqi Wang,Heqiang Chang,Junzhe Wang et al.
Jiaqi Wang et al.
The addition of antioxidants is essential in red wine aging, as it influences chemical oxidation processes. This study investigated the effects of free sulfur dioxide (SO2) and glutathione (GSH), both individually and combined, on oxidative...
Rice bran wax-structured macadamia oleogels and temperature-responsive water-in-oil emulsions: Fabrication, characterization and astaxanthin delivery [0.03%]
用于制作、表征和虾青素递送的澳洲坚果油凝胶和温度响应型油包水乳液：rice bran wax结构制作、表征和虾青素递送
Xixiang Shuai,Ming Zhang,Changbin Wei et al.
Xixiang Shuai et al.
Oil structuring has been considered as a promising design for fat replacement due to its high content of unsaturated fatty acids and solid fat-like texture. In this study, rice bran wax (RBW) was used as an oleogelator to construct astaxant...
Characterization of the interaction between tartrazine and β-lactoglobulin under different pH conditions: multispectral analysis and computer simulation [0.03%]
tartazine与β-乳球蛋白在不同PH条件下的相互作用表征：多光谱分析和计算机模拟
Yating Liu,Na Gan,Peiran Liu et al.
Yating Liu et al.
Unraveling the interaction mechanism between the food azo dye tartrazine (Tz) and β-lactoglobulin (β-LG) under varying pH conditions is crucial for understanding their safe application in food systems. Molecular docking indicated that Tz ...
Eco-friendly fabrication of propolis-derived silver nanocomposites on graphene oxide for advanced chitosan-based food packaging [0.03%]
一种用于高级食品包装的壳聚糖基底材料的绿色制备方法：以氧化石墨烯为载体，从蜂胶中提取银纳米复合物
Xiangxin Li,Jun Yang,Hualei Chen et al.
Xiangxin Li et al.
This study presents a sustainable approach for developing multifunctional chitosan (CS) food packaging films by incorporating propolis-mediated silver nanoparticles (AgNPs) anchored onto graphene oxide (GO). The biosynthesized AgNPs (≈51 n...
The carbon quantum dots: Preparation, antibacterial mechanisms, and application in food packaging [0.03%]
碳量子点的制备、抗菌机制及其在食品包装中的应用研究进展
Hongkun Xue,Jiacheng Yang,Hao Yu et al.
Hongkun Xue et al.
In recent years, food spoilage and deterioration caused by microbial contamination have become increasingly serious. Traditional food packaging materials can inhibit the growth and reproduction of microorganisms, thereby extending the shelf...
Personalized, digitally designed 3D-Printed protein substitutes: Advancing medical food for PKU patients [0.03%]
个性化数字设计的蛋白质替代品的3D打印技术：推进PKU患者的医用食品的发展
Fidaleo Marcello,Zohreh Baratian Ghorghi,Giovanni Luca Russo et al.
Fidaleo Marcello et al.
Phenylketonuria (PKU) is a rare inherited metabolic disorder requiring lifelong restriction of phenylalanine (Phe) intake. This study aimed to develop and characterize 3D-printed protein substitute medical foods based on glycomacropeptide (...
A multiphase and multiscale mechanistic model for hot air drying of shiitake mushroom [0.03%]
一种用于秀珍菇热空气干燥的多阶段和多尺度力学模型
Lina Hu,Xin Jin,Yitong Xie et al.
Lina Hu et al.
A mechanistic multiphase, multiscale model is proposed to simulate mushroom drying, incorporating shrinkage, Flory-Huggins theory for water activity, viscoelasticity, alongside the heat and mass transfer. The model describes moisture and te...