期刊: FOOD RESEARCH INTERNATIONAL, 2022; 162 ()
Maillard reaction intermediates (MRIs) derived from enzymatic hydrolysates of soybean protein were prepared by combining dehydration method with spray......
期刊: FOOD RESEARCH INTERNATIONAL, 2022; 162 ()
Although Kudingcha (Ligustrum robustum (Roxb.) Blume) has been widely used as both traditional medicine and food, systematic studies on their basic ac......
期刊: FOOD RESEARCH INTERNATIONAL, 2022; 151 ()
Oligosaccharides have been previously reported to cause an aggravation of Salmonella infection. In this study, we reduced the dietary supplementation ......
期刊: FOOD RESEARCH INTERNATIONAL, 2022; 154 ()
A novel heptapeptide LVDDHFL derived from Antarctic krill was used to assemble an iron complex, of which the iron-binding mode, in vitro digestion kin......
期刊: FOOD RESEARCH INTERNATIONAL, 2022; 154 ()
This study integrated metagenomics and metabolomics to evaluate the effects of diets with different starch sources on the microbial community, metabol......
期刊: FOOD RESEARCH INTERNATIONAL, 2022; 155 ()
Nine steaming nine sun-drying is a traditional processing technology for food or medicinal materials. The dynamic changes of the proximate composition......
期刊: FOOD RESEARCH INTERNATIONAL, 2022; 155 ()
The aim of this study was to scientifically investigate the impact of optimal-water boiling cooking on the volatile profile of 26 japonica rice variet......
期刊: FOOD RESEARCH INTERNATIONAL, 2022; 156 ()
The importance of single-cell variability is increasingly prominent with the developments in foodborne pathogens modeling. Traditional predictive micr......
期刊: FOOD RESEARCH INTERNATIONAL, 2022; 157 ()
The honey peach (Prunus persica (L.) Batsch) is the third most important worldwide fruit ranking after apples and pears. It is essential to seek the c......
期刊: FOOD RESEARCH INTERNATIONAL, 2022; 157 ()
Zha-chili is a popular traditional fermented food among people in central and southwest China for its nice flavor. It is produced from grain and fresh......
期刊: FOOD RESEARCH INTERNATIONAL, 2022; 156 ()
The present study aimed to investigate the effect of glycosylation with four different sources of pectin on the structural, interfacial and emulsifyin......
期刊: FOOD RESEARCH INTERNATIONAL, 2022; 157 ()
Propylene glycol alginate (PGA) was added to improve the stability and delivery performance of carboxymethyl starch (CMS)-stabilized emulsion. In the ......
期刊: FOOD RESEARCH INTERNATIONAL, 2022; 157 ()
The mechanism of star anise dietary fiber (SADF) in improving the water-holding capacity (WHC) of meat batter during chilled storage was investigated.......
期刊: FOOD RESEARCH INTERNATIONAL, 2022; 157 ()
The development of functional foods that possess a combination of biological functions and good sensory properties is an emerging topic in the field o......
期刊: FOOD RESEARCH INTERNATIONAL, 2022; 159 ()
Cultivating meat is a promising solution to the negative problems brought by traditional animal husbandry. To make cultured meat have the sensory and ......