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Pre-rigor salting improves gel strength and water-holding of surimi gel made from snakehead fish (Channa argus): The role of protein oxidation Food Chem. (IF 8.8) Pub Date : 2024-04-10 Dan Yan, Wanjun Xu, Qingqing Yu, Juan You, Ruichang Gao, Yulong Bao
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Identification and quantification of flavor compounds in smoked tuna fish based on GC-Orbitrap volatolomics approach Food Chem. (IF 8.8) Pub Date : 2024-04-10 Samia Mokh, Leticia Lacalle-Bergeron, David Izquierdo-Sandoval, M. Carmen Corell, Joaquim Beltran, Juan Vicente Sancho, Tania Portolés
Cold smoking enhances the appeal of fish products, offering consumers a smooth texture and a delicate smoky flavor. This study aims to explore variations in the volatile profile from different exposure times during cold smoking processing (light, moderate, and full-cure) in tune samples. An innovative untargeted analytical approach, headspace solid-phase microextraction combined with gas chromatography
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Modification of hordein by gallic acid in ethanol-free environments: Impact of covalent and non-covalent interactions on structure, physicochemical properties and self-assembly Food Chem. (IF 8.8) Pub Date : 2024-04-10 Yuanjing Sun, Zihao Wei
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One-pot green synthesis of ZIF-8/IgG composite for the precise orientation and protection of antibody and its application in purification and detection of aflatoxins in peanut oil Food Chem. (IF 8.8) Pub Date : 2024-04-10 Zhihong Xuan, Wenjie Shen, Hongmei Liu, Baoxia Ni, Ziye Lian, Li Li, Jinnan Chen, Baoyuan Guo, Songxue Wang, Jin Ye
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Sugar detection in adulterated honey using hyper-spectral imaging with stacking generalization method Food Chem. (IF 8.8) Pub Date : 2024-04-09 Madhusudan G. Lanjewar, Kamini G. Panchbhai, Lalchand B. Patle
This paper develops a new hybrid, automated, and non-invasive approach by combining hyper-spectral imaging, Savitzky–Golay (SG) Filter, Principal Components Analysis (PCA), Machine Learning (ML) classifiers/regressors, and stacking generalization methods to detect sugar in honey. First, the 32 different sugar concentration levels in honey were predicted using various ML regressors. Second, the six
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Mulberry (Morus alba L.) leaf powder modified the processing of meat alternatives: Principal component analysis from apparent properties to chemical bonds Food Chem. (IF 8.8) Pub Date : 2024-04-09 Zhi-Ang Zhang, Xiao-Meng Xun, Richard Ansah Herman, Zhan-Peng Zhang, Cheng-Hai Yan, Lu-Chan Gong, Jun Wang
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The dynamic changes in olive fruit phenolic metabolism and its contribution to the activation of quiescent Colletotrichum infection Food Chem. (IF 8.8) Pub Date : 2024-04-09 H. Miho, A. Expósito-Díaz, M.I. Marquez-Perez, C. Ledesma-Escobar, C.M. Diez, D. Prusky, F. Priego-Capote, J. Moral
Anthracnose, the most critical disease affecting olive fruits, is caused by species. While developing olive fruits are immune to the pathogen regardless of the cultivar, the resistance level varies once the fruit ripens. The defense mechanisms responsible for this difference in resistance are not well understood. To explore this, we analyzed the phenolic metabolic pathways occurring in olive fruits
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Enhancing the emulsion properties and bioavailability of loaded astaxanthin by selecting the reaction sequence of ternary conjugate emulsifiers in nanoemulsions Food Chem. (IF 8.8) Pub Date : 2024-04-09 Kaixi Zhang, Yuanyuan Xiang, Lingyun Zhong, Yuyang He, Keling Chen, Yuntao Liu, Zhengfeng Fang, Zhen Zeng, Shanshan Li, Hong Chen
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Effects of high voltage pulsed electric field on structural properties and immune reactivity of arginine kinase in Fenneropenaeus chinensis Food Chem. (IF 8.8) Pub Date : 2024-04-09 Chenyu Yang, Xiaomin Li, Yun Deng, Weiqiang Qiu, Lanming Chen, Li Li, Ashily Liang Wang, Yuhui Feng, Yingshan Jin, Ningping Tao, Feng Li, Yinzhe Jin
To evaluate the effect of high voltage pulsed electric field (PEF) treatment (10–20 kV/cm, 5–15 min) on the structural characteristics and sensitization of crude extracts of arginine kinase from . By simulated in vitro gastric juice digestion (SGF), intestinal juice digestion (SIF) and enzyme-linked immunosorbent assay (ELISA), AK sensitization was reduced by 42.5% when treated for 10 min at an electric
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Impact of thermal ultrasound on enzyme inactivation and flavor improvement of sea cucumber hydrolysates Food Chem. (IF 8.8) Pub Date : 2024-04-09 Yi-chao Cheng, Dan-li Jin, Wen-tao Yu, Bo-yang Tan, Jing-jing Fu, Yue-wen Chen
In this study, the effects of the thermal ultrasonic enzyme inactivation process on flavor enhancement in sea cucumber hydrolysates (SCHs) and its impact on the inactivation of neutral proteases (NPs) were investigated. The body wall of the sea cucumber was enzymatically hydrolyzed with NPs. On the one hand, the structure of NPs subjected to different enzyme inactivation methods was analyzed using
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Mobile phone-assisted imprinted nanozyme for bicolor colorimetric visual detection of erythromycin in river water and milk samples Food Chem. (IF 8.8) Pub Date : 2024-04-09 Tianhao Li, Liuyue Xiao, Hui Ling, Yanjing Yang, Shian Zhong
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A two-step method of cyclolinopeptide (linusorb) preparation from flaxseed cake via dry-screening Food Chem. (IF 8.8) Pub Date : 2024-04-09 Zi-zhe Cai, Chen-xin Xu, Zi-liang Song, Jun-le Li, Ning Zhang, Jian-hao Zhao, Yee-Ying Lee, Martin J.T. Reaney, Fu-rong Huang, Yong Wang
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Dynamic changes in the non-volatile and flavour compounds in withered tea leaves of three different colour cultivars based on multi-omics Food Chem. (IF 8.8) Pub Date : 2024-04-07 Yulong Ye, Yiyun Gong, Ping Huang, Fan Luo, Renyou Gan, Chunyan Fang
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Recent advancements in mogrosides: A review on biological activities, synthetic biology, and applications in the food industry Food Chem. (IF 8.8) Pub Date : 2024-04-07 Nuo Chen, Weichao Cao, Yuying Yuan, Yuhang Wang, Xijia Zhang, Yujie Chen, Mst Nushrat Yiasmin, Nerissa Arviana Tristanto, Xiao Hua
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Epigallocatechin gallate modification of physicochemical, structural and functional properties of egg yolk granules Food Chem. (IF 8.8) Pub Date : 2024-04-06 Xin Li, Yue Wu, Wenle Guan, Jianrong Yang, Yuemeng Wang
The aim of this study was to prepare protein-polyphenol covalent complexes by treating egg yolk granules (EYG) with alkali in the presence of epigallocatechin gallate (EGCG) and characterize the physicochemical, structural, and functional properties of these covalent complexes. Results revealed that the optimal covalent binding occurred when the concentration of EGCG reached 0.15% (/w), resulting in
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Recent advancements in the sensors for food analysis to detect gluten: A mini-review [2019–2023] Food Chem. (IF 8.8) Pub Date : 2024-04-06 Sapna Jain, Bhawna Yadav Lamba, Sanjeev Kumar Dubey
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Interaction of pepper numbing substances with myofibrillar proteins and numbness perception under thermal conditions: A structural mechanism analysis Food Chem. (IF 8.8) Pub Date : 2024-04-06 Shuaiqian Wang, Yu Chen, Yan Lu, Diandian Jiang, Hongbin Lin, Zhenju Jiang, Jie Tang, Wei Dong, Jie Zhao
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Effects of the dose of administration, co-antioxidants, food matrix, and digestion-related factors on the in vitro bioaccessibility of rosmarinic acid – A model study Food Chem. (IF 8.8) Pub Date : 2024-04-06 Łukasz Sęczyk, Elvyra Jariene, Danuta Sugier, Barbara Kołodziej
This study aimed to determine the effect of the administration dose, combinations with co-antioxidants (vitamin C, caffeic acid, chlorogenic acid, catechin, rutin), and different food matrices (cooked and lyophilized hen eggs, chicken breast, soybean seeds, potatoes) on the potential bioaccessibility of rosmarinic acid (RA) in simulated digestion conditions, depending on the digestion stage (gastric
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Spectral intelligent detection for aflatoxin B1 via contrastive learning based on Siamese network Food Chem. (IF 8.8) Pub Date : 2024-04-06 Hongfei Zhu, Yifan Zhao, Qingping Gu, Longgang Zhao, Ranbing Yang, Zhongzhi Han
Aflatoxins, harmful substances found in peanuts, corn, and their derivatives, pose significant health risks. Addressing this, the presented research introduces an innovative MSGhostDNN model, merging contrastive learning with multi-scale convolutional networks for precise aflatoxin detection. The method significantly enhances feature discrimination, achieving an impressive 97.87% detection accuracy
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Effect of dehulling and germination on the functional properties of grass pea (Lathyrus sativus) flour Food Chem. (IF 8.8) Pub Date : 2024-04-04 Kavitha Lakshmipathy, Malini Buvaneswaran, Ashish Rawson, D.V. Chidanand
The compositional, bioactive, functional, pasting, and thermal characteristics of native, dehulled, and germinated grass pea flour were examined. Germination significantly improved the protein content and bioactive properties while simultaneously reducing total carbohydrate and fat levels. However, dehulling increased the fat content, foaming, and emulsion properties. Dehulling and germination significantly
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Electrochemical needle sensor based on a B, N co-doped graphene microelectrode array for the on-site detection of salicylic acid in fruits and vegetables Food Chem. (IF 8.8) Pub Date : 2024-04-04 Jie Zhang, Mingji Li, Cuiping Li, Mingjie Lyu, Xiuwei Xuan, Hongji Li
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Key phytochemicals contributing to the bitterness of quinoa Food Chem. (IF 8.8) Pub Date : 2024-04-04 Huimin Guo, Siyu Wang, Chenghong Liu, Hongwei Xu, Yuying Bao, Guixing Ren, Xiushi Yang
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Effect of high acyl gellan gum and pH on the structural and foaming properties of heated whey protein suspensions Food Chem. (IF 8.8) Pub Date : 2024-04-04 Rui Zhu, Owen Griffith Jones
Effects of association between high-acyl gellan gum and whey protein on heat-induced aggregation and foaming properties of aggregates were assessed in aqueous suspensions. Associative complexes were identified by turbidity and colloidal charge below pH 6, and a balance of charge in the complexes was achieved at pH 5 with a 5:1 protein:polysaccharide ratio. As gellan gum content increased, size of aggregates
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Enhancement of oleanolic acid concentration through acid hydrolysis of saponin-rich extracts from Chenopodium berlandieri Food Chem. (IF 8.8) Pub Date : 2024-04-04 Daniel Mejía-Valdez, Marilena Antunes-Ricardo, Mariana Martínez-Ávila, Daniel Guajardo-Flores
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Effect of guar gum, gelatin, and pectin on moisture changes in freeze-dried restructured strawberry blocks Food Chem. (IF 8.8) Pub Date : 2024-04-04 Jiaqi Hu, Xiyun Sun, Hongwei Xiao, Chunju Liu, Feifei Yang, Wuyi Liu, Yulong Wu, Yaoyao Wang, Ru Zhao, Haiou Wang
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Nanofabrication of citronellal with chitosan biopolymer to boost its efficacy against aflatoxin B1 and Aspergillus flavus mediated biodeterioration of active ingredient of Piper longum Food Chem. (IF 8.8) Pub Date : 2024-04-04 Akshay Kumar, Tanya Singh Raghuvanshi, Surya Pratap, Horesh Kumar, Bhanu Prakash
The study reports the efficacy of nanofabricated citronellal inside the chitosan biopolymer (NeCn) against growth, aflatoxin B (AFB) production, and active ingredient biodeterioration (Piperine) in L. The prepared NeCn was characterized by Scanning Electron Microscopy (SEM), Dynamic Light Scattering (DLS), and Fourier Transform Infrared Spectroscopy (FTIR). The results revealed that the NeCn exhibited
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Dynamic simulation and experimental studies of molecularly imprinted label-free sensor for determination of milk quality marker Food Chem. (IF 8.8) Pub Date : 2024-04-04 Axin Liang, Tianjian Lv, Bingchen Pan, Ziyu Zhu, Ruilin Haotian, Yao Xie, Liquan Sun, Jiangjiang Zhang, Aiqin Luo
Bovine serum albumin (BSA) has emerged as a biomarker for mammary gland health and cow quality, being recognized as a significant allergenic protein. In this study, a novel flexible molecular imprinted electrochemical sensor by surface electropolymerization using pyrrole (Py) as functional monomer, which can be better applied to the detection of milk quality marker BSA. Based on computational results
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Cuticle properties, wax composition, and crystal morphology of Hami melon cultivars (Cucumis melo L.) with differential resistance to fruit softening Food Chem. (IF 8.8) Pub Date : 2024-04-04 Weida Zhang, Minrui Guo, Huijing Guo, Wanting Yang, Zhouping Wang, Shaobo Cheng, Guogang Chen
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How do in vitro digestion and cell metabolism affect the biological activity and phenolic profile of grape juice and wine Food Chem. (IF 8.8) Pub Date : 2024-04-04 Diandra Pintać Šarac, Martina Tremmel, Jelena Vujetić, Ljilja Torović, Dejan Orčić, Ljiljana Popović, Neda Mimica-Dukić, Marija Lesjak
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Metabolomics applications for plant-based foods origin tracing, cultivars identification and processing: Feasibility and future aspects Food Chem. (IF 8.8) Pub Date : 2024-04-04 Lu Liang, Yuhao Li, Xuejin Mao, Yuanxing Wang
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Dynamic variation in the aroma characteristics of Rhus chinensis honey at different stages after capping Food Chem. (IF 8.8) Pub Date : 2024-04-04 Hongxia Li, Yaning Lang, Zhaolong Liu, Mei Song, Ao Jiang, Na Li, Lanzhen Chen
The ripening characteristics after capping of honey are favourable for improving its quality. However, research on the variation and formation of aroma characteristics of honey in this process is lacking. Therefore, the present study was carried out with different stages of honeys (RCHs) after capping and identified 192 volatiles with varying levels of concentration. “Fruity” was the main aroma characteristic
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Defective UiO-66/cellulose nanocomposite aerogel for the adsorption of heterocyclic aromatic amines Food Chem. (IF 8.8) Pub Date : 2024-04-04 Qiyue Zhao, Hong-Man Hou, Gong-Liang Zhang, Hongshun Hao, Bei-wei Zhu, Jingran Bi
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Quantitative proteomic analysis to identify potential biomarkers linked to quality traits of beef tripe from different sources Food Chem. (IF 8.8) Pub Date : 2024-04-04 Xuelian Sun, Zhifei He, Li Yang, Han Wu, Hongjun Li
In this work, the 4D data-independent acquisition (DIA) quantitative strategy was used for differential proteomic analysis of four beef tripe samples from different sources to explore the associations between differentially expressed proteins (DEPs) and meat quality traits. A total of 68 shared DEPs were identified in all comparison groups, which were mainly involved in phosphorylation signaling pathway
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Optimization and validation of high throughput methods for the determination of 132 organic contaminants in green and roasted coffee using GC-QqQ-MS/MS and LC-QqQ-MS/MS Food Chem. (IF 8.8) Pub Date : 2024-04-04 Abdulrhman Gamal, Mostafa Soliman, Mohamed S. Al-Anany, Fawzy Eissa
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A comparative study on the structure, physical property and halochromic ability of shrimp freshness indicators produced from nine varieties of steamed purple sweet potato Food Chem. (IF 8.8) Pub Date : 2024-04-04 Dawei Yun, Chenchen Li, Jian Sun, Fengfeng Xu, Chao Tang, Jun Liu
Nine varieties of purple sweet potato were steamed and used for the production of shrimp freshness indicators. The impact of purple sweet potato's variety on the structure, physical property and halochromic ability of indicators was determined. Results showed different varieties of purple sweet potato had different starch, crude fiber, pectin, protein, fat and total anthocyanin contents. The microstructure
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Mechanisms of flavonoid inhibition of Maillard reaction product formation in relation to whole grains processing Food Chem. (IF 8.8) Pub Date : 2024-04-04 Cyprian Syeunda, Joseph M. Awika
Whole grains (WG) are beneficial to health but have reduced sensory quality, partly attributable to inhibition of Maillard reaction products (MRP) by WG phenolics. The study investigated how major flavonoid classes in cereals affect Maillard reaction pathways. Flavonoids were reacted with xylose-lysine aqueous system at 160 °C/12 min. Additionally, breads were made with catechin, and wheat and sorghum
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Changes in health-promoting metabolites associated with high-altitude adaptation in honey Food Chem. (IF 8.8) Pub Date : 2024-04-03 Ziyuan Wang, Yuxia Du, Jingjing Li, Weikang Zheng, Bo Gong, Xiue Jin, Xianyan Zhou, Hongxia Yang, Fan Yang, Jun Guo, Hangxiu Liu, Meng Wang, Lu Yan, Yi Zhu, Xinxin Li, Jiahao Xu, Jun Wang, Zhaocheng Ma
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Real-time monitoring of pork freshness using polyvinyl alcohol/modified agar multilayer gas-sensitive labels Food Chem. (IF 8.8) Pub Date : 2024-04-03 Puli Hu, Hongzhi Liang, Beier Kong, Jinjiang Lv, Aori Qileng, Hongshuai Zhu, Yingju Liu
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Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei: Quantization of microbial contribution through influence of genus Food Chem. (IF 8.8) Pub Date : 2024-04-03 Chunsheng Li, Shengjun Chen, Hui Huang, Jun Li, Yongqiang Zhao
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Effect of (multi pin) atmospheric cold plasma treatment on curcumin extraction and investigating phytochemicals, antioxidants, physical and morphological properties of turmeric (Curcuma longa L.) powder Food Chem. (IF 8.8) Pub Date : 2024-04-03 Jawaharlal Nehru Garimella, Rama Chandra Pradhan
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Influences of superfine-grinding and enzymolysis separately assisted with carboxymethylation and acetylation on the in vitro hypoglycemic and antioxidant activities of oil palm kernel expeller fibre Food Chem. (IF 8.8) Pub Date : 2024-04-03 Bufan Xu, Anyu Zhang, Yajun Zheng, Hui Wang, Xinyu Zheng, Ziqing Jin, Danhong Liu, Nan Wang, Yu Kan
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Elucidating the influence and mechanism of different phenols on the properties, food quality and function of maize starch Food Chem. (IF 8.8) Pub Date : 2024-04-03 Nan Chen, Zi-Jian Feng, Hao-Xiang Gao, Qiang He, Wei-Cai Zeng
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Antibacterial activity of lysozyme after association with carboxymethyl konjac glucomannan Food Chem. (IF 8.8) Pub Date : 2024-04-03 Xin-Yue Jia, Wen-Yu Liu, Guo-Qing Huang, Jun-Xia Xiao
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Formation, physicochemical properties, and biological activities of theabrownins Food Chem. (IF 8.8) Pub Date : 2024-04-03 Xiujuan Chen, Yongyong Wang, Yue Chen, Jun Dai, Shuiyuan Cheng, Xiaoqiang Chen
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Comparative transcriptome and metabolome reveal the role of acidic electrolyzed oxidizing water in improving postharvest disease resistance of longan fruit Food Chem. (IF 8.8) Pub Date : 2024-04-02 Zhongqi Fan, Ling Fang, Qingqing Liu, Hetong Lin, Mengshi Lin, Yifen Lin, Hui Wang, Yen-Con Hung, Yihui Chen
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Retrogradation inhibition of starches in staple foods with maltotetraose-forming amylase Food Chem. (IF 8.8) Pub Date : 2024-04-02 Yunlong Cui, Xueting Li, Dengyue Sun, Li Guo, Bo Cui, Feixue Zou, Jinpeng Wang, Chunrui Sun
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Characteristics of saltiness-enhancing peptides derived from yeast proteins and elucidation of their mechanism of action by molecular docking Food Chem. (IF 8.8) Pub Date : 2024-04-02 Yajie Niu, Yuxiang Gu, Jingcheng Zhang, Baoguo Sun, Lina Wu, Xiangzhao Mao, Zunying Liu, Yan Zhang, Ku Li, Yuyu Zhang
This study aimed to identify saltiness-enhancing peptides from yeast protein and elucidate their mechanisms by molecular docking. Yeast protein hydrolysates with optimal saltiness-enhancing effects were prepared under conditions determined using an orthogonal test. Ten saltiness-enhancing peptide candidates were screened using an integrated virtual screening strategy. Sensory evaluation demonstrated
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Detection and quantification of cocoa powder adulteration using Vis-NIR spectroscopy with chemometrics approach Food Chem. (IF 8.8) Pub Date : 2024-04-02 Nela Rifda Nur Millatina, José Luis Pérez Calle, Marta Barea-Sepúlveda, Widiastuti Setyaningsih, Miguel Palma
The rising demand for cocoa powder has resulted in an upsurge in market prices, leading to the emergence of adulteration practices aimed at achieving economic benefits. This study aimed to detect and quantify cocoa powder adulteration using visible and near-infrared spectroscopy (Vis-NIRS). The adulterants used in this study were powdered carob, cocoa shell, foxtail millet, soybean, and whole wheat
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Long-range infrared absorption spectroscopy and fast mass spectrometry for rapid online measurements of volatile organic compounds from black tea fermentation Food Chem. (IF 8.8) Pub Date : 2024-04-02 Chongshan Yang, Leizi Jiao, Chunwang Dong, Xuelin Wen, Peng Lin, Dandan Duan, Guanglin Li, Chunjiang Zhao, Xinglan Fu, Daming Dong
Fermentation is the key process to determine the quality of black tea. Traditional physical and chemical analyses are time consuming, it cannot meet the needs of online monitoring. The existing rapid testing techniques cannot determine the specific volatile organic compounds (VOCs) produced at different stages of fermentation, resulting in poor model transferability; therefore, the current degree of
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Browning reactions of hydroxycinnamic acids and heterocyclic Maillard reaction intermediates – Formation of phenol-containing colorants Food Chem. (IF 8.8) Pub Date : 2024-04-02 Leon V. Bork, Tobias Stobernack, Sascha Rohn, Clemens Kanzler
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Effect of baking conditions on resistant starch: Model systems and cake formulations Food Chem. (IF 8.8) Pub Date : 2024-04-02 Katherine Gutiérrez-Luna, Diana Ansorena, Iciar Astiasaran
Five ingredients rich in RS (resistant starch) were assessed in a model system simulating baking process (water addition 30–50%, 180 °C/35 min) and in reformulated cakes (50% replacement of wheat flour). Moreover, two enzymatic methods used for RS determination (official and rapid) were compared. The combined effect of heating and water addition (50%) significantly decreased the RS content in all ingredients
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Innovative detection mechanism for deltamethrin based on a dual-emitting Fluoroprobe and its application in a smartphone-based photoelectric conversion device Food Chem. (IF 8.8) Pub Date : 2024-04-02 Zhongjie Li, Longtian Chen, Yuemao Dou, Huili Wang, Chunyang Chen, Xuedong Wang
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Colorimetry/fluorescence dual-mode detection of Salmonella typhimurium based on a “three-in-one” nanohybrid with high oxidase-like activity for AIEgen Food Chem. (IF 8.8) Pub Date : 2024-04-02 Hang Li, Hui Xu, Xuening Shi, Chao Zhao, Juan Li, Juan Wang
A colorimetry/fluorescence dual-mode assay based on the aptamer-functionalized magnetic covalent organic framework-supported CuO and Au NPs (MCOF-CuO/Au@apt) was developed for () biosensing. The nanohybrid combined three functions in one: good magnetic separation characteristic, excellent oxidase-mimic activity for tetrap-aminophenylethylene (TPE-4A), and target recognition capability. The attachment
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Development of ultra-thin poly(L-lactic acid)-based films integrating toughness, barrier properties, and gas selectivity: Towards gas-permeation controllable green food packaging Food Chem. (IF 8.8) Pub Date : 2024-04-02 Jian Hu, Xueyan Yun, Yan Zheng, Tao Sun, Lijun Song, Pengju Pan, Tungalag Dong
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A biodegradable pH-response packaging film with blueberry extract: Blown-extrusion fabrication, multifunctional activity, and kinetic investigation Food Chem. (IF 8.8) Pub Date : 2024-04-02 Shan Gao, Shenglin Sun, Jiajun Zhao, Wentao Wang, Hanxue Hou
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The gelling properties of fish gelatin as improved by ultrasound-assisted phosphorylation Food Chem. (IF 8.8) Pub Date : 2024-04-02 Yong Wang, Qinan Cui, Xiuqin Wang, Caiyun Wu, Xianbing Xu, Xiuping Dong, Jinfeng Pan
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Solvent-tuned perovskite heterostructures enable visual linoleic acid assay and edible oil species discrimination via wavelength shift Food Chem. (IF 8.8) Pub Date : 2024-04-02 Shuo Wang, Wenbin Zhou, Zhongyu Wei, Hang Li, Yuxiu Xiao
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Antifungal mechanism of Lactiplantibacillus plantarum P10 against Aspergillus niger and its in-situ biopreservative application in Chinese steamed bread Food Chem. (IF 8.8) Pub Date : 2024-04-02 Mengge Ma, Ao Li, Jin Feng, Zhixin Wang, Yingmin Jia, Xinying Ma, Yawei Ning
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Production of prebiotic enriched maple syrup through enzymatic conversion of sucrose into fructo-oligosaccharides Food Chem. (IF 8.8) Pub Date : 2024-04-02 Milica Veljković, Katarina Banjanac, Ana Milivojević, Marija Ćorović, Milica Simović, Dejan Bezbradica
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Enhancing the functionality of pea proteins by conjugation with propylene glycol alginate via transacylation reaction assisted with ultrasonication Food Chem. (IF 8.8) Pub Date : 2024-04-02 Surangna Jain, Qixin Zhong
Pea proteins lack the desirable functional characteristics for food and beverage applications. In this study, transacylation reaction assisted with ultrasonication was used to glycate pea proteins with propylene glycol alginate to enhance their functional properties. The reaction was carried out at pH 11.0 for different pea protein isolate: propylene glycol alginate mass ratios and time durations in