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Proteomics and metabolomics elucidate the biosynthetic pathway of acid stress-induced exopolysaccharides and its impact on growth phenotypes in Lactiplantibacillus plantarum HMX2 Food Chem. (IF 8.5) Pub Date : 2025-02-17 Xinyu Yang, Zhijie Yang, Yanbo Wang, Hong Zeng, Bei Wang
Lactiplantibacillus plantarum has been well acknowledged to produce exopolysaccharides (EPS) as a defense mechanism against acid stress. However, the complete biosynthetic pathway of EPS in L. plantarum and its impact on the cell growth and primary metabolism were still unclear. To fill these gaps, we carried out phenotypic, proteomic and metabolomics analysis of L. plantarum HMX2 cultured under different
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Effect and mechanism of calcium ions on the astringency in green tea infusion and epigallocatechin gallate solution: An in vitro oral soft tribology study Food Chem. (IF 8.5) Pub Date : 2025-02-17 Long-Jie Xu, Qing-Qing Cao, Si-Han Deng, Wen-Jiang Dong, Qian Zou, Yong-Quan Xu, Xing-Hui Li
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Corrigendum to “Fabrication of emulsion microparticles to improve the physicochemical stability of vitamin A acetate” [Food Chem. 469 (2025) 142620] Food Chem. (IF 8.5) Pub Date : 2025-02-17 Kaiyi Zou, Fengru Zhang, Wenwen Lv, Wei Chen, Jian He, Ikram Alouk, Zhanqun Hou, Shuai Ren, Guangyi Gong, Yanbo Wang, Duoxia Xu
The authors regret that due to oversights in the proofreading of the manuscript, two identical images were inadvertently used in Fig. 3B. The corrected Fig. 3B is provided in this corrigendum. Download: Download high-res image (901KB) Download: Download full-size image Fig. 3B. Effect of the different concentrations of sodium alginate (0–3 wt%) on the SEM images of VA emulsion microparticles, the first
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Extraction, compositional analysis, in vitro antioxidant and antiproliferative activities of dandelion (Taraxacum officinale) seed oil Food Chem. (IF 8.5) Pub Date : 2025-02-16 Jiawei Wu, Yufei Xiao, Chuanjin Wang
Dandelion is a well-known wild vegetable and traditional medicine herb widely distributed in nature. Extraction, compositional analysis, in vitro antioxidant and antiproliferative activities of dandelion seed oil (DSO) from dandelion seeds (DS) was investigated in this paper. The extraction rate of DSO was 13.46 % using petroleum ether reflux method. 66 compounds and their relative contents were identified
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A three-in-one strategy of molecularly imprinted polymers-based electrochemical SERS for sensitive detection of acetamiprid in vegetables Food Chem. (IF 8.5) Pub Date : 2025-02-16 Xuemei Tang, Ting Wu, Caiying Wang, Wei Zeng, Chengzhen Ji, Jing Wei, Long Wu
Selectively trapping analytes in complex matrices to hotspots and performing sensitive detection is an extremely important topic in surface-enhanced Raman spectroscopy (SERS) detection. Herein, a molecularly imprinted polymers-based electrochemical SERS (MIP-EC-SERS) sensor was proposed for detecting acetamiprid (AAP) residue. A polydopamine layer rich in imprinted cavities was fabricated on the surface
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Investigating the role of adsorbent type and ratio in mitigating 3-MCPD and GE formation during the inhibition of palm oil chemical interesterification via earth treatment Food Chem. (IF 8.5) Pub Date : 2025-02-16 Kıvılcım Yıldız, Onur Özdikicierler, Pelin Günç Ergönül
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Binding mechanism and safety assessment of BADGE from epoxy-coated cans and protein Food Chem. (IF 8.5) Pub Date : 2025-02-13 Yu-Jie Shi, Fan- Gong, Chang-Ying Hu, Zhi-Wei Wang, Jun-Peng Hu, Yan-Ping Xian
Bisphenol A diglycidyl ether (BADGE) from the epoxy coating can migrate to food and react with the protein, but the safety of these adducts formed is unknown, besides, after being consumed in large quantities, BADGE may also combine with other proteins supplemented, posing a potential hazard to human health. The binding mechanism and the possible binding products of BADGE and protein were explored
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Beetroot peel flour: Characterization, betalains profile, in silico ADMET properties and in vitro biological activity Food Chem. (IF 8.5) Pub Date : 2025-02-14 Pedro Paulo Saldanha Coimbra, Adrielli de Carvalho Teixeira, Maria Eduarda Flores Trindade, Gabriel Oliveira Brito, Ananda da Silva Antonio, Lays Souza, Anna Carolina Alves Gomes da Silva-e-Silva, Henrique Marcelo Gualberto Pereira, Valdir Florêncio da Veiga-Junior, Israel Felzenszwalb, Anderson Junger Teodoro, Carlos Fernando Araujo-Lima
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Analysis of the mechanism of difference in umami peptides from oysters (Crassostrea ariakensis) prepared by trypsin hydrolysis and boiling through hydrogen bond interactions Food Chem. (IF 8.5) Pub Date : 2025-02-13 Yikun Fang, Min Lv, Chuanyan Pan, Xu Lo, Shiya Ya, Ermeng Yu, Huawei Ma
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Purification, characterization, and functional validation of a novel casein complex enzyme hydrolysate-binding calcium Food Chem. (IF 8.5) Pub Date : 2025-02-16 Xin Wang, Xianwei Yuan, Ruyu Yan, Jianchen Song, Chuan Ren, Hongbo Li, Hongjuan Li, Jinghua Yu
Food Peptide Calcium Chelate was an excellent calcium supplement. The aim of this study was to isolate peptides with high calcium binding activity from a mixture of casein hydrolyzed peptides, to determine their structural characteristics and to verify their function. Firstly, micellar casein was hydrolyzed by a combination of flavor protease and trypsin. Casein hydrolysate peptides (CHP) with high
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Transformation effects of Bacillus subtilis BSNK-5 on okara: Insights into its component transformation, structural characteristics, and functional properties Food Chem. (IF 8.5) Pub Date : 2025-02-16 Weimin Meng, Miao Hu, Yaxin Gao, Pengfei Zhang, Jiao Wang, Zifan Yuan, Shuying Li, Fengzhong Wang
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Compounds from sea buckthorn and their application in food: A review Food Chem. (IF 8.5) Pub Date : 2025-02-16 Peiyi Zhu, Yanming Ren, Changqing Wei, Jingjing Luo, Dan Wu, Xingqian Ye, Natthawuddhi Donlao, Jinhu Tian
Sea buckthorn is a fruit rich in many bioactive compounds and shows the benefits of antioxidant, anti-inflammatory, anti-obesity, hepatoprotective, anti-tumor, and immunomodulatory properties, etc. The main bioactive compounds extracted and characterized in sea buckthorn are polyphenols, carotenoids, and functional lipids, which could provide health benefits by scavenging free radicals, regulating
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Enhanced stability and rheological properties of Myofibrillar proteins emulsions conferred by oat β-glucan: Insights into structural and interfacial interactions Food Chem. (IF 8.5) Pub Date : 2025-02-16 Yanyan Wu, Yamei Wu, Yongqiang Zhao, Huan Xiang, Zhiming Hao, Qing Wang, Yueqi Wang
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Maillard reaction products derived from xylose-phosphatidylethanolamine: Potential anti-oxidative substances from hot-pressed flaxseed oil Food Chem. (IF 8.5) Pub Date : 2025-02-15 Yi-kang Zhang, Ke-yao Li, Yue Du, Lin Wang, Qian Xiong, Ning Zhang, Xin Yue, Jia-zi Chen, Martin J.T. Reaney, Yong Wang, Zi-zhe Cai
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Green synthesis of gold nanoparticles from pomegranate juice ascertained by a combined approach based on MALDI FT-ICR MS and LC-ESI-MS/MS Food Chem. (IF 8.5) Pub Date : 2025-02-15 Maria Assunta Acquavia, Jennifer Gubitosa, Vito Rizzi, Pinalysa Cosma, Carmine Gaeta, Patrizia Iannece, Paolo Della Sala, Antonio Guerrieri, Carmen Tesoro, Rosanna Ciriello, Filomena Lelario, Emanuela Gregori, Paola Montoro, Angela Di Capua, Giuliana Bianco
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Revealing key aroma compounds and the potential metabolic pathways in sea buckthorn berries Food Chem. (IF 8.5) Pub Date : 2025-02-15 Dehao Meng, Dongbo Zhao, Zhichao Zhao, Xiaoxue Wang, Yi Wu, Yonghui Li, Zhaolin Lv, Qilin Zhong
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Facile preparation of W/O Pickering emulsion gels stabilized with oleanolic acid for the co-delivery of curcumin and epigallocatechin gallate Food Chem. (IF 8.5) Pub Date : 2025-02-15 Shiqi Liu, Yuhui Wang, Qianqian Li, Shuaijia Zhang, Ting Xu, Lulu Zhang, Chao Ma
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Effect of hydrogen-producing magnesium-incorporated edible coating on Metabolomic and Volatilomic of beef meatballs Food Chem. (IF 8.5) Pub Date : 2025-02-15 Enes Kavrut, Menekşe Bulut, Yasemin Çelebi, Ali Tekin, Yunus Çetintaş, Ali Adnan Hayaloğlu, Duried Alwazeer
Meat products are highly perishable and have a short shelf life. The effects of using a molecular hydrogen-producing magnesium-incorporated coating (H2-P-Mg) on the color, pHysicochemical properties, deterioration, biogenic amines, free amino acid profile, and volatilomic profile of beef meatballs were evaluated. The meatballs were coated with different films as follows: group A (uncoated), group B
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Evaluation of the stability of the β-carotene and xylan complexes under different environmental and long-term conditions Food Chem. (IF 8.5) Pub Date : 2025-02-15 Antanas Straksys, Ruta Gruskiene, Tatjana Kavleiskaja
The present study aimed to investigate the stability of a novel complex formed from β-carotene and xylan. The stability of the CX complex was analyzed in various environments, including long-term exposure to darkness at 4 °C and 25 °C across different pH ranges, colour changes, UV irradiation and temperature. The antioxidant activity of the complex was evaluated using DPPH and FRAP methods. The results
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Intelligent double-layer pads containing blueberry anthocyanins/citric acid/tricolor lake for chilled pork real-time freshness monitoring Food Chem. (IF 8.5) Pub Date : 2025-02-15 Junna Sun, Ye Zhang, Rui Liu, Jian Du, Qingdai Liu, Tianxin Wang, Yuan Wang, Hao Wang
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Brazil nut (Bertholletia excelsa Bonpl.) in health and disease: A narrative review Food Chem. (IF 8.5) Pub Date : 2025-02-15 Larissa Naomi Takeda, Amanda Omine, Lucas Fornari Laurindo, Adriano Cressoni Araújo, Nathália Machado Mendes, Jefferson A. Dias, Joachim Kavalakatt, Sabyasachi Banerjee, Ricardo de Alvares Goulart, Atanas G. Atanasov, Anupam Bishayee, Sandra Maria Barbalho
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Unveiling novel antioxidant peptides from silk fibroin proteins: An integrated in silico and in vitro study Food Chem. (IF 8.5) Pub Date : 2025-02-15 Ruihao Zhang, Yonghui Li, Usman Ali, Yang Li, Hui Zhang
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Effects of three hydrophilic colloids on gelatinization, retrogradation properties, microstructure of highland barley starch and the quality of highland barley noodles Food Chem. (IF 8.5) Pub Date : 2025-02-15 Mingze Fu, Yi Zhang, Huijing Chen, Xiaowei Peng, Jianquan Kan
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Release of protein-bound adducts of cysteine residues with caffeic acid by a modified enzymatic hydrolysis method using Pronase E Food Chem. (IF 8.5) Pub Date : 2025-02-14 Raphaela Krax, Leon Schulte, Annik Fischer, Michael Hellwig
Polyphenols can be widely found in plants and plant-based food. Polyphenols with an ortho-dihydroxy structure, such as caffeic acid (CA), can easily be oxidized to their ortho-quinones. These quinones can react with nucleophilic side chains of proteins, such as the thiol group in cysteine (Cys), and form adducts that can affect the structure and function of these proteins. Individual adducts have been
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Sensomics and chemometrics approaches of differential brewed and roasted coffee (Coffea arabica) from Ethiopia using biomimetic sensory-based machine perception techniques: Effects of caffeine on bitter taste and the generation of volatiles Food Chem. (IF 8.5) Pub Date : 2025-02-14 Younglan Ban, Hyeonjin Park, Seong Jun Hong, Se Young Yu, Hee Sung Moon, Eui-Cheol Shin
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A molecularly imprinted near-infrared electrochemiluminescence sensor based on copper nanowires and signal dual-amplification strategy for sensitive enrofloxacin detection Food Chem. (IF 8.5) Pub Date : 2025-02-14 Jie Wu, Ling Wu, Mengmeng Guo, Wen Hao, Lin Cai, Guozhen Fang, Shuo Wang
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Hierarchical structure of pyramid Si-ZnO NRs as reliable SALDI-MS platform for trace detection of pesticide Food Chem. (IF 8.5) Pub Date : 2025-02-14 Chunning Chen, Yalei Wang, Jiaxin Lu, Jingtong Zhai, Rui Li, Nan Lu
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Atomevo-odor: A database for understanding olfactory receptor-odorant pairs with multi-artificial intelligence methods Food Chem. (IF 8.5) Pub Date : 2025-02-14 Heng-Yun Zhao, Si-Min Xu, Si-Nuo Xie, Wan-Lin Ye, Jian Li, Lang-Hong Wang, Shi-Lin Cao, Jun-Hu Cheng, Xin-An Zeng, Ji Ma
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Insight into the principles and advanced construction strategies of nanoprobe based multi-targets sensing in food safety Food Chem. (IF 8.5) Pub Date : 2025-02-14 Xiaohui Wang, Guoyong Jiang, Yuqi Wan, Jingkun Li, Sa-adu Abiola Dauda, Harriet Sonia Nalumansi, Jiahua Wang, Fuwei Pi
In real-world food safety incidents, hazards are often diverse and coexist simultaneously. Mature single-target detection technologies, while effective, are insufficient for comprehensively evaluating the overall quality and safety of food. As a result, multi-target detection, which enables a more comprehensive assessment of multiple hazards in food, has emerged as a prominent research focus. Nanomaterials
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Preparation and characterization of liposoluble tea polyphenol based functional emulsion films and the regulation of its releasing property Food Chem. (IF 8.5) Pub Date : 2025-02-14 Liang Zhang, Ke-Jun Guo, Yin-Kai Huang, Dong-Ping Zeng, Ying Chen, Dongling Qiao, Mahwish Shaukat, Jian-Ya Qian
Functional films based on hydroxypropyl methylcellulose (HPMC)/ sodium citrate (SC) porous film and liposoluble tea polyphenol (LTP)/water Pickering emulsions stabilized by different contents of starch nanoparticles (NPs) were prepared. Addition of Pickering emulsion endowed the film surface pores, decreased oxygen permeability, water vapor permeability (WVP), hydrophilicity and good anti-oxidant effect
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Elucidating the interaction mechanism of rutin with β-casein and β-lactoglobulin: A comprehensive analysis using multi-spectroscopy, molecular docking, and molecular dynamic simulations Food Chem. (IF 8.5) Pub Date : 2025-02-13 Hailin Wang, Leiwen Xiang, Zhuangwei Zhang, Guoqiang Li, Peng Li, Wentao Chen, Yu Fang, Xinyan Lin, Shufen Lin
Polyphenol-protein interactions are crucial for food processing, nutrition, and functional properties. This study investigates the interaction between rutin and β-casein (β-CAS) or β-lactoglobulin (β-LG) using multispectral analysis, molecular docking, and molecular dynamics (MD) simulations. Fluorescence spectroscopy reveals that rutin binds spontaneously (ΔG < 0) to β-CAS and β-LG, forming complexes
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Comparative lipidomics analysis of human colostrum, mature milk and yak mature milk Food Chem. (IF 8.5) Pub Date : 2025-02-13 Mengmei Ni, Linlan Peng, Yuanyuan Zhang, Liang Wang, Qijie Wei, Xiaomeng Li, Lishi Zhang, Jinyao Chen
Yak milk is a promising lipid source substitute for infant formulas designed to mimic human milk. However, comparative studies on the lipid profiles between human and yak milk are scarce. To address this gap, in this study, we thoroughly analysed and compared the lipidome and fatty acid (FA) composition of human colostrum, human mature milk and yak mature milk. A total of 2686 lipid species from 30
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Impact of acidic and basic pH on the interfacial shear rheology and foaming properties of transglutaminase cross-linked casein micelle: Structure-function relationship Food Chem. (IF 8.5) Pub Date : 2025-02-13 Gaoussou Karamoko, Christine Chèné, Romdhane Karoui
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Amyloid fibrils from black kidney bean protein self-assemble into hydrogels: Impact of heating time on gel structure and rheological properties Food Chem. (IF 8.5) Pub Date : 2025-02-13 Shurui Wang, Peixuan Liu, Yiyu Zang, Jiaoyue Wei, Cuixia Sun, Xiaoyang Li, Yiguo Zhao, Yiping Cao, Wei Lu, Yapeng Fang
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Correlation awareness evolutionary sparse hybrid spectral band selection algorithm to detect aflatoxin B1 contaminated almonds using hyperspectral images Food Chem. (IF 8.5) Pub Date : 2025-02-13 Md. Ahasan Kabir, Ivan Lee, Chandra B. Singh, Gayatri Mishra, Brajesh Kumar Panda, Sang-Heon Lee
Aflatoxin B1 is a harmful metabolite that frequently contaminates almonds, other nuts, and grains. Prolonged consumption of foods contaminated with aflatoxin B1 can lead to severe health issues. Hyperspectral imaging enables rapid, non-destructive detection of aflatoxin B1, but its high dimensionality complicates data analysis and increases complexity of classification models. This paper presents a
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A breakthrough computational strategy for efficient enzymatic digestion of walnut protein to prepare antioxidant peptides Food Chem. (IF 8.5) Pub Date : 2025-02-13 Like Lin, Dan Xiao, Wei Song, Weihong Lu
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The mechanism of perilla oil in regulating lipid metabolism Food Chem. (IF 8.5) Pub Date : 2025-02-13 Jiawei Xia, Yi Wang, Xin Li, Li Liu, Pin Zhang, Wendong Dai, Peng Luo, Guoze Wang, Yanhong Li
Emerging science supports the role of lipid metabolism disorders in the occurrence and development of chronic diseases. Dietary intervention has been shown to be an effective strategy for regulating lipid metabolism. Recent studies showed that perilla is rich in various effective ingredients, including fatty acids, flavonoids, and phenolic acids. These ingredients exhibit a myriad of benefits, notably
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Discovery of novel DPP4 inhibitory peptides from egg yolk by machine learning and molecular docking: In vitro and in vivo validation Food Chem. (IF 8.5) Pub Date : 2025-02-14 Yujie Xu, Yiqiao Pei, Zhifu Liu, Peng Tan, Rui Liu, Lulu Chu, Ye Zhang, Wenjie Wang, Hao Wang
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Unlocking novel biopeptides hidden in Camellia seed cake fermented by Bacillus subtilis through in silico and cellular model approaches Food Chem. (IF 8.5) Pub Date : 2025-02-13 Lingyun Yao, Qingru Huang, Huatian Wang, Tao Feng, Chuang Yu, Kun Xie, Hao Liu, Wencui Kang, Min Sun, Heng Yue
In this study, Bacillus subtilis was used to ferment the CSC and produce hydrolysates (CSCH), from which novel bioactive peptides were identified. The ultrafiltration fraction of CSCH under 3 kDa (CSCH-3) revealed the most efficient in vitro antioxidant and anti-tyrosinase activity. The peptide profile of CSCH-3 was further characterized using LC-MS/MS, and novel biopeptides were screened through in
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High-throughput screening of new psychoactive substances and related compounds in food by UHPLC-Q/Orbitrap Food Chem. (IF 8.5) Pub Date : 2025-02-13 Wenlin Wu, Bing Xia, Shiyao Liu, Xia Huang, Tianrong Guo, Peiyu Shi, Xiaoqi Chen, Quanwei Xiao, Min Zhang, Yuping Wan, Yan Zhou
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Plant-based yolk alternatives based on alginate-chitosan and gellan gum-chitosan double hydrogel network using reverse spherification technology Food Chem. (IF 8.5) Pub Date : 2025-02-13 Xiangfang Hu, Zong Meng
This study used reverse spherification to create an egg yolk alternative with an ellipsoidal structure and good cooking performance. Natural polysaccharides, including sodium alginate (SA), gellan gum (GG), and chitosan (CS), were used along with plant-based egg liquid. SA-CS and GG-CS can form an enhanced double-network hydrogel membrane via electrostatic interactions and Ca2+-induced crosslinking
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Enrichment of the nutritional value of pea flour milling fractions through fermentation Food Chem. (IF 8.5) Pub Date : 2025-02-13 Tina Šaula, Blaž Cigić, Polona Jamnik, Irena Kralj Cigić, Nataša Poklar Ulrih, Tomaž Požrl, Gregor Marolt
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Enhanced catalytic activity of carbonate buffer for isomerization of D-galactose into D-tagatose Food Chem. (IF 8.5) Pub Date : 2025-02-12 Neeranuch Milasing, Valérie Toussaint, Christian Hametner, Pramote Khuwijitjaru, Irina Delidovich
D-tagatose (Tag) is a rare monosaccharide with health benefits. In this work, catalytic activity of CAPS (pH 10.4), carbonate (pH 10.4), triethylamine (pH 11.2), quinuclidine (pH 11.5), and L-arginine (pH 12.5) was examined for isomerization of D-galactose (Gal) to Tag. The maximum yields of Tag were 15.0 % with CAPS, 15.2 % with carbonate, 19.3 % with triethylamine, 19.6 % with quinuclidine, and 18
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Evaluation of essential elements and heavy metals in dried seedless barberry fruits from the main production regions of South Khorasan, Iran Food Chem. (IF 8.5) Pub Date : 2025-02-12 Farid Moradinezhad, Maryam Dorostkar, Razieh Niazmand, Gholamreza Doraki
Four major regions (Birjand, Zirkoh, Darmian, and Qaen) of barberry cultivation in South Khorasan, Iran, were selected and investigated. According to the findings, the most abundant mineral elements in the barberry fruits were on average in the order of potassium > phosphorus > calcium > iron > magnesium. The greatest amounts of potassium and calcium were detected in the samples from the Zirkoh region
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Formation of aroma characteristics driven by microorganisms during long-term storage of Liubao tea Food Chem. (IF 8.5) Pub Date : 2025-02-12 Chang Xu, Jinming Zhang, Yani Pan, Xinyu Feng, Anran Yan, Xinxin Wang, Lin Xiang, Haowei Guo, Lixin He, Tianyuan Chen, Fangyuan Fan, Shuying Gong, Ping Chen, Qiang Chu
Liubao tea (LBT) with longer storage year is believed to have better sensory quality. The aroma characteristics and fungal community succession during the storage process of LBT were studied using LBT stored for 2–15 years as materials. The results showed that the aroma characteristics of LBT showed significant changes in 3 stages. After 10 years of storage, the sensory quality of LBT was notably improved
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Machine learning: An effective tool for monitoring and ensuring food safety, quality, and nutrition Food Chem. (IF 8.5) Pub Date : 2025-02-12 Xin Yang, Chi-Tang Ho, Xiaoyu Gao, Nuo Chen, Fang Chen, Yuchen Zhu, Xin Zhang
The domains of food safety, quality, and nutrition are inundated with complex datasets. Machine learning (ML) has emerged as a powerful tool in food science, offering fast, accessible, and effective solutions compared with conventional methods. This review outlines the applications of ML in safeguarding food safety, enhancing quality, and unraveling nutrition intricacies. The review encompasses the
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Physical and oxidative stability of 5 % fish oil-in-water emulsions stabilized with lesser mealworm (Alphitobius diaperinus larva) protein hydrolysates pretreated with ultrasound and pulsed electric fields Food Chem. (IF 8.5) Pub Date : 2025-02-11 Aurélie Ballon, Lucas Sales Queiroz, Sílvia de Lamo-Castellví, Carme Güell, Montse Ferrando, Charlotte Jacobsen, Betül Yesiltas
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Controlled hydrolysis and EGCG conjugation enhance the ADH/ALDH activation activity of chia seed meal protein hydrolysates: Fabrication and structural characterization Food Chem. (IF 8.5) Pub Date : 2025-02-11 Jinghui Chen, Weiben Ge, Yu Wang, Zan Hu, Lv Wenping, Chaoyang Ma, Hongxin Wang
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Characterization of γ-CD-MOF-stabilized thymol Pickering emulsion films with enhanced preservation properties for Basa (Pangasius) fish Food Chem. (IF 8.5) Pub Date : 2025-02-13 Yiyi Cheng, Xiaoguo Ying, Xuemei Cai, Yin Chen, Yan Xu, Ru Song, Haiyan Gao
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Revealing the effects of compound curing agents on the microbial community and metabolites of Nuodeng ham based on high-throughput sequencing and metabolomics Food Chem. (IF 8.5) Pub Date : 2025-02-13 Zhijie Zheng, Mei Tian, Guiying Wang, Nannan Zhou, Wen Xun, Guanghui Chen, Ruwei Ren, Qiongfang Yang, Guozhou Liao
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Unleashing the nutritional potential of Brassica microgreens: A case study on seed priming with Vermicompost Food Chem. (IF 8.5) Pub Date : 2025-02-13 Pascual García-Pérez, Marco A. De Gregorio, Ettore Capri, Gokhan Zengin, Luigi Lucini
Microgreens constitute ready-to-eat functional foods, being rich sources of phytonutrients and phytochemicals. Because of their short life cycle, seed priming is a promising strategy to fortify their functional outcome. Vermicompost was applied as seed priming agent for four Brassicaceae microgreens of nutritional interest. The combination of untargeted metabolomics and in vitro assays highlighted
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Physical and chemical properties of difructose anhydride I produced from inulin by inulin fructotransferase Food Chem. (IF 8.5) Pub Date : 2025-02-13 Shuhuai Yu, Zhenlong Wang, Qiting Li, Mengyan Zhu
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Impact of temperature on aggregation and gelation of potato protein under salt condition typical for food systems Food Chem. (IF 8.5) Pub Date : 2025-02-12 Quinten Masijn, Lien Dekeukelaere, Ilse Fraeye
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Molecular mechanisms and softening effects of edible acids on the intermuscular bones of grass carp (Ctenopharyngodon idella) Food Chem. (IF 8.5) Pub Date : 2025-02-12 Mujahid Niaz, Muhammad Shahid, Noshaba Munawar, Zhihao Zhong, Shucheng Liu, Lianhong Guo, Jie Zhu
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Specific glycomacropeptide detection via polyacrylamide gel electrophoresis with dual imaging and signal-fusion deep learning Food Chem. (IF 8.5) Pub Date : 2025-02-12 Yiren Cao, Youli Tian, Ke-Er Chen, Yixin Ma, Qiang Zhang, Weiwen Liu, Zhishen Mu, Shengpeng Su, Chengxi Cao
Herein, we report a sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) method featuring dual imaging and signal-fusion deep learning for specific identification and analysis of glycomacropeptide (GMP) in milk sample. Conventional SDS-PAGE methods lack specificity because of the signle staining of protein bands, and the overlap between GMP and β-lactoglobulin (βLg). Our dual imaging
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Stability of the natural emulsions (w/o) present in virgin OLIVE oils JUST obtained: Effect of the temperature and ultrasounds. Food Chem. (IF 8.5) Pub Date : 2025-02-12 Abraham Gila, M. Paz Aguilera, Araceli Sánchez-Ortíz, Antonio Jiménez, Gabriel Beltrán
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Impact of ripeness stages on the chemical and sensory profiles of jujube wine: An analysis of physicochemical parameters, antioxidant activity, and volatile compounds Food Chem. (IF 8.5) Pub Date : 2025-02-12 Shijin Hao, Zihan Wang, Shichun Ji, Liang Yuan, Huaide Xu, Xiaofeng Yue
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Unveiling the relationship between heat-resistant structure characteristics and inhibitory activity in colored highland barley proteinaceous α-amylase inhibitors Food Chem. (IF 8.5) Pub Date : 2025-02-12 Tingting Liu, Yao Gu, AL-Ansi Waleed, Mingcong Fan, Li Wang, Yan Li, Haifeng Qian
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Rapid and slow thawing of Takifugu rubripes fillets: TMT-labeled proteomics analysis, biochemical and morphological comparison Food Chem. (IF 8.5) Pub Date : 2025-02-12 Lin Qi, Zhuolin Wang, Zhongzhuan Yin, Kaisheng Liu, Maninder Meenu, Hang Lu, Hui Zhao, Chunhong Yuan, Yuanyong Tian
This study aimed to investigate how running water (rapid, R) and ice-water (slow, I) thawing methods affect the quality of Takifugu rubripes fillets. Thawing shrinkage and changes in extractable proteins quantified by tandem mass tag (TMT)-labeled quantitative proteomics were compared. The results showed that the rapidly thawed fillets were quickly underwent greater shrinkage, and the smaller gap areas
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Nondestructive prediction and classification of gel strength in ethanol-treated kudzu starch gels using near-infrared spectroscopy Food Chem. (IF 8.5) Pub Date : 2025-02-11 John-Nelson Ekumah, Selorm Yao-Say Solomon Adade, Xorlali Nunekpeku, Mingming Zhong, Yufan Sun, Qiufang Liang, Muhammad Safiullah Virk, Nana Adwoa Nkuma Johnson, Bridget Ama Kwadzokpui, Xiaofeng Ren
This study investigates the effects of ethanol treatment on kudzu starch gels using microstructural analysis, near-infrared (NIR) spectroscopy, and advanced data analytics to develop a nondestructive method for predicting gel strength and classifying treatment levels. Scanning electron microscopy revealed network densification with increasing ethanol concentration. NIR spectroscopy, combined with various