Lipopeptide-mediated inhibition of Aflatoxin biosynthesis in Aspergillus flavus revealed by DESI-MSI and transcriptomics [0.03%]
基于DESI-MSI和转录组学揭示的寡肽抑制黄曲霉毒素生物合成作用机制研究
Lingxia Peng,Guohong Zeng,Ashun Yin et al.
Lingxia Peng et al.
Aflatoxin contamination caused by Aspergillus flavus represents a critical threat to global food safety and agricultural sustainability, yet the mechanisms underlying its effective biological control remain poorly understood, particularly a...
Structured bigel-based foams with tailored textural properties: a bigel-based strategy for cream replacement [0.03%]
一种基于大胶的结构化泡沫及其质地特性定制：一种替代乳脂的新策略
Mengke Li,Mengle Li,Ying Qian et al.
Mengke Li et al.
This study developed bigels using beeswax/soybean oil-based oleogels and gelatin hydrogels, which were then converted into bigel-based foams via whipping and aeration as alternatives to natural cream. The effects of different oleogel ratios...
Innovative discovery and validation of ACE-inhibitory peptides from eggshell membrane keratin byproducts: An integrated computational and in vitro approach [0.03%]
基于计算和体外方法的新型蛋壳膜角蛋白副产物抑酶肽的研究与验证
Teng Xu,Jing Yang,Langlang Gong et al.
Teng Xu et al.
To advance high-value utilization of egg-processing byproducts, we systematically characterized eggshell membrane (ESM) keratin as a novel source of angiotensin-converting enzyme (ACE)-inhibitory peptides. LC-MS/MS coupled with in silico an...
Modeling of enzyme inactivation and quality changes during blanching of green beans [0.03%]
热烫对青刀豆酶失活及品质变化的影响研究
Ruud G M van der Sman,Sophie M Delbaere,Rian A H Timmermans
Ruud G M van der Sman
Blanching is a critical step in the industrial production of frozen vegetables, primarily intended to inactivate enzymes and preserve quality during storage. Residual enzyme activity can cause undesirable changes in texture, flavor, and app...
Improved FTIR-based classification for food authentication using a topological ensemble framework [0.03%]
基于拓扑集成框架的食品真实性傅里叶变换红外光谱分类方法改进
Hsin-Chun Yu,Yu-Kai Chen
Hsin-Chun Yu
Ensuring the authenticity and quality of food products is a critical challenge in food science and technology, particularly when compositional differences are subtle and not visually distinguishable. Fourier-transform infrared (FTIR) spectr...
Coumaric acid-induced spontaneous gelation of apple pectin with controllable structure and multifunctional properties [0.03%]
一种含香豆酸苹果果胶的自凝胶及其可控结构和多功能性质研究
Lanlan Hu,Yifei Bai,Guanglei Li et al.
Lanlan Hu et al.
This study investigates the ability of p-coumaric acid (CA) to induce spontaneous gelation of low-methoxyl apple pectin (AP, DM 30%-40%) under sucrose-free, calcium-free, and heat-free conditions at pH 3.0, and characterize the structural, ...
Stability of potato glycoalkaloids under heating conditions - Reactions with fatty acids [0.03%]
加热条件下土豆生物碱的稳定性及与脂肪酸的反应性研究
Keven Mittau,Christina Meyers,Harshadrai M Rawel et al.
Keven Mittau et al.
Glycoalkaloids (GA) are endogenous metabolites of the plant family Solanaceae and considered as contaminants. However, their stability and reactivity during high-temperature food processing such as frying and deep-frying of potatoes has not...
A unified mechanistic perspective on protein-polysaccharide interactions underlying hybrid gel formation: A mini review [0.03%]
蛋白-多糖相互作用促进杂化凝胶形成机制的统一视角：简评
Zahra Khoshdouni Farahani
Zahra Khoshdouni Farahani
Hybrid protein-polysaccharide gels are an emerging class of soft materials with versatile applications in food science, pharmaceuticals, and biomedical engineering. By combining the functional attributes of proteins with the structural and ...
Ruud van der Sman
Ruud van der Sman
In this study, we assess the fracture phase field method for simulating freezing damage in frozen foods. Inspired by Griffith's theory of fracture, this method enables explicit modelling of the nucleation and growth of cracks in brittle mat...
Mechanisms of Bifidobacterium animalis J12 in reshaping yogurt flavor homeostasis and alleviating constipation via the "metabolite-nerve-endocrine" framework [0.03%]
通过“代谢物-神经-内分泌”框架重塑酸奶风味平衡及缓解便秘的动物益生菌J12机制研究
Yajie Zhang,Yu Deng,Xiaodong Song et al.
Yajie Zhang et al.
The application of bifidobacteria in fermented dairy products is often limited by insufficient storage stability and unclear mechanistic links between microbial metabolism and host benefits. Here, we investigated the technological performan...