The interaction mechanism between piperine and myofibrillar protein was investigated using multi-spectral analysis, molecular docking, and molecular dynamics simulations [0.03%]
采用多光谱分析、分子对接和分子动力学模拟研究胡椒碱与肌原纤维蛋白的相互作用机制
Chuan Liu,Huijuan Xu,Xin Luo et al.
Chuan Liu et al.
Sichuan-style meat products are typical representatives of traditional and characteristic meat products in China. Piper longum L. is one of the commonly used spices in its processing, and piperine (PIP) is one of its main alkaloid component...
Edible 3D printed emulsion gels: Effects of inulin on sensory characteristics and mechanical properties [0.03%]
低聚果糖对3D打印乳状凝胶结构特性和感官特性的影响
Junjie Liu,Guiying Huang,Run Li et al.
Junjie Liu et al.
Inulin is a prebiotic and an effective texture modifier for emulsion gels, offering considerable commercial value for consumers whose chewing ability changes. This study evaluated the influence of inulin on print precision, structural integ...
Combining rapid evaporative ionization mass spectrometry and chemometrics for the differentiation of cocoa bean quality [0.03%]
结合快速蒸发电离质谱与化学计量学鉴别鉴定可可豆品质属性
Julie Lestang,Susanne Miescher Schwenninger,Laura Nyström
Julie Lestang
Ensuring the high and consistent quality of cocoa beans presents a significant challenge, driven by concerns related to food safety, economic profitability, and overall quality. Recently, functional microbial cultures have been developed by...
Industrial-scale fractionation of fava bean, chickpea, and red lentil: A comparative analysis of composition, antinutrients, nutrition, structure, and functionality [0.03%]
工业化规模分离豌豆、鹰嘴豆和红小扁豆的比较分析：组成、抗营养成分、营养、结构和功能性
Ruixian Han,Yan Wang,Zhanming Yang et al.
Ruixian Han et al.
Legumes are emerging as sustainable protein sources that can replace animal proteins and help meet global dietary needs. This study systemically compared the compositional profiles, antinutritional factors, amino acid profiles, protein qual...
Plant-based protein extrusion optimization: Comparison between machine learning and conventional experimental design [0.03%]
植物基蛋白挤压优化：机器学习与传统实验设计的比较
Yingfen Jiang,Noor Irsyad Bin Noor Azlee,Wing Shan Ko et al.
Yingfen Jiang et al.
High-moisture extrusion (HME) is a promising technique for developing fibrous plant-based meat analogues. In HME, protein-water formulations are passed through a heated twin-screw barrel before solidifying in a cooling die, where complex ph...
Exploring whey and faba bean protein interactions at the oil-water interface: A combined drop tensiometry and microfluidicsstudy [0.03%]
基于油水界面的乳清和豌豆蛋白相互作用研究：滴定 tension 和微流控方法联合应用
Dionysios D Neofytos,Katherine F Grasberger,Anders Holste et al.
Dionysios D Neofytos et al.
The interfacial properties of model oil-water interfaces stabilized by faba bean protein isolate (FPI), whey protein isolate (WPI), and their mixtures were investigated. Two complementary techniques, microfluidics-based analysis and drop te...
Development of pea protein-derived 3D foam scaffolds cross-linked with heat and tannic acid for cellular agriculture applications [0.03%]
一种用于细胞农业的从豌豆蛋白衍生的三维泡沫支架的开发：用热和单宁酸交联
Woo-Ju Kim,Yoonbin Kim,Begum Koysuren et al.
Woo-Ju Kim et al.
Plant protein-based, 3D-structured scaffolds that mimic the mechanical properties of conventional meat products while supporting cytocompatibility and cellular growth are essential for developing alternative meat products. This study evalua...
Deoxynucleosides as promising antimicrobial agents against foodborne pathogens and their applications in food and contact material surfaces [0.03%]
脱氧核糖核酸苷作为针对食源性致病菌的抗菌剂及其在食品和接触材料表面的应用研究进展
Olajide Sunday Faleye,Jin-Hyung Lee,Jintae Lee
Olajide Sunday Faleye
V. parahaemolyticus biofilms accumulate on various seafoods and contact surfaces where they induce cross-contamination, spoilage and persistence in the food industry. Recently, nucleosides are being repurposed for antibacterial and technolo...
A comprehensive review on the formation and mitigation of polycyclic aromatic hydrocarbons (PAH4) in edible oils: From oilseeds to oils [0.03%]
从油料到植物油中多环芳烃的形成及控制研究综述
Jiao-Jiao Yin,Xiao-Ming Jiang,Yi Nie et al.
Jiao-Jiao Yin et al.
Edible oils are susceptible to contamination by polycyclic aromatic hydrocarbons (PAHs), particularly PAH4 compounds, which include Benz [a]anthracene, Chrysene, Benzo [b]fluoranthene, and Benzo [a]pyrene, all of which are recognized for th...
Potential of edible insects as alternative protein source for the older adults [0.03%]
昆虫作为老年群体蛋白质来源的潜在作用
Yu Ke,Zhiqiang Dai,Yan Zhao et al.
Yu Ke et al.
With global population growth and aging, the demand for high-quality protein continues to increase. It is therefore important to find new and sustainable sources of protein. Compared to traditional animal-derived proteins, insect-derived pr...