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 ......
