:: Library Catalog

Cover Image

Saved in:

Bibliographic Details
Main Authors:	Fengcheng Li, Runze Liu, Song Qin, Zhongyang Deng, Wenjun Li
Format:	Artículo Open Access
Published:	Wiley 2024
Subjects:	Journal of the Science of Food and Agriculture
Online Access:	https://scijournals.onlinelibrary.wiley.com/doi/10.1002/jsfa.13749
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Dynamic gastrointestinal digestion of tilapia (Oreochromis mossambicus) skin gelatin: changes of hydrolysate properties and dipeptidyl peptidase IV inhibitory activity
by: Ritian Jin, et al.
Published: (2024)

Novel Pickering emulsions using abalone oligopeptide–xanthan gum complexes: effect of xanthan gum concentrations
by: Siping Li, et al.
Published: (2025)

Progress of research on aroma absorption mechanism and aroma fixation pathway of jasmine green tea
by: Yueguang Wang, et al.
Published: (2024)

Effects of an inoculation dose of Issatchenkia terricola WJL‐G4 on physicochemical properties, active substances, and antioxidant capacity of black, red, and white currant juice
by: Liping Gao, et al.
Published: (2024)

Characteristics of hairtail surimi gels treated with myofibrillar protein‐stabilized Pickering emulsions
by: Min Lin, et al.
Published: (2024)

Concentrations of per‐ and polyfluoroalkyl substances in vegetables from Sydney and Newcastle, Australia
by: Siyuan Liu, et al.
Published: (2024)

Evolution of fermented grain yeast communities in strong‐flavored baijiu and functional validation of yeasts that produce superior‐flavored substances
by: Zhong‐Fu Duan, et al.
Published: (2024)

Extraction, isolation, structural characterization, antioxidant activity and cardiomyocyte protective activity of polysaccharide from Bletilla striata leaves
by: Gejie Shi, et al.
Published: (2026)

Recent insights for fish allergens: novel processing techniques and detection technology
by: Hailin Yin, et al.
Published: (2026)

W/O/W Pickering emulsions stabilized by complex modified phycocyanin
by: Hongye Tian, et al.
Published: (2024)

High internal phase emulsions stabilized by fluorescent phycocyanin for improved stability and bioaccessibility of β‐carotene
by: Yu Cheng, et al.
Published: (2024)

Identification of volatile flavor substances in four key muscle portions of five Tibetan sheep breeds
by: Yuqian Xu, et al.
Published: (2025)

Lipid‐lowering effect of mangiferin through the inhibition of pancreatic lipase activity
by: Shuang Wang, et al.
Published: (2025)

Zein/fucoidan‐coated phytol nanoliposome: preparation, characterization, physicochemical stability, in vitro release, and antioxidant activity
by: Yadan Chen, et al.
Published: (2024)

Efficiency of freeze‐ and spray‐dried microbial preparation as active dried starter culture in kombucha fermentation
by: Thach Phan Van, et al.
Published: (2024)

Yak whey powder enhanced antioxidant activity in aging mice by regulating gut microbiota
by: Xiaojing Tian, et al.
Published: (2026)

Tapioca starch nanoparticles loaded with astaxanthin extend the lifespan of Caenorhabditis elegans by activating DAF ‐16
by: Wentong Chen, et al.
Published: (2025)

A triphenylamine‐based aggregation‐induced emission active fluorescent probe for fluorescent ink, fingerprint powder, and visual detection of salmon freshness
by: Keli Zhong, et al.
Published: (2025)

Analysis of flavor substances in Shaoxing traditional hand‐made Jiafan wine with different amounts of ZaoShao liquor
by: Qi Peng, et al.
Published: (2024)

Enhancing the albumen viscosity and permeability of whole egg: an approach utilizing multimodal ultrasonic technology
by: Xuhua Yang, et al.
Published: (2025)

Metabolomics and network pharmacology reveal the anti‐inflammatory core substances and mechanisms of a new cultivar of high‐polyphenol lettuce
by: Qianshan Lu, et al.
Published: (2025)

Effects of water and exogenous glucose on apple seedling growth and soil enzyme activity in semiarid area
by: Pingguo Yang, et al.
Published: (2024)

Agricultural science: a CiteSpace ‐based bibliometric analysis of global and Chinese research
by: Cai Li, et al.
Published: (2025)

Physical and chemical properties of commercial medium‐ and long‐carbon‐chain triglyceride products: triglyceride composition, volatile substances, thermodynamic properties
by: Kaizhou Yang, et al.
Published: (2026)

Early detection of gray blight in tea leaves and rapid screening of resistance varieties by hyperspectral imaging technology
by: Yilin Mao, et al.
Published: (2024)

Brevibacillus laterosporusBL1 improves intestinal barrier function and immune homeostasis and modulates gut microbiota in high‐fat diet‐fed mice
by: Guangying Weng, et al.
Published: (2025)

Purification, identification and molecular docking of dual‐functional peptides derived from corn protein hydrolysates with antioxidant and antiadhesive activity against Helicobacter pylori
by: Guanlong Li, et al.
Published: (2024)

Therapeutic mechanism of Polygonum multiflorum Thunb. in premature ovarian insufficiency: an integration of network pharmacology, molecular docking, and experimental validation
by: Jinhong Li, et al.
Published: (2026)

Investigation into pectin extraction and technological implementations in the food industry
by: Elsa Cherian, et al.
Published: (2024)

Oil‐in‐water emulsion activity and stability of short‐term retrograded starches depend on starch molecular size, amylose content, and amylopectin chain length
by: Songnan Li, et al.
Published: (2024)

Advancing jasmine tea production: YOLOv7‐based real‐time jasmine flower detection
by: Hanlin Zhou, et al.
Published: (2024)

Enhancing anthocyanin extraction efficiency in vegetables and fruits: a high‐speed shear homogenization technology
by: Yuhang Ren, et al.
Published: (2024)

Progress on the formation, quantification, and elimination of off‐flavor compounds in non‐distilled alcoholic beverages
by: Shuya Zhang, et al.
Published: (2025)

Enhancing the gel properties of soy protein isolate: the role of oxidized konjac glucomannan in acid‐induced gelation
by: Yijia Li, et al.
Published: (2024)

Medicinal potential of adventitious root cultures of Hypericum perforatum: study on antioxidant stress and anti‐melanogenic properties
by: Yu‐Qing Guo, et al.
Published: (2024)

Effect of mixed fermentation of Lactiplantibacillus plantarum and Lactiplantibacillus pentosus on phytochemical and flavor characteristics of Wallace melon juice
by: Junwei Zhang, et al.
Published: (2024)

Gluten‐free lentil cakes with optimal technological and nutritional characteristics
by: Angela D Carboni, et al.
Published: (2024)

Trends in research on cacti: the food of the future
by: Júlia Matos Coqueiro, et al.
Published: (2024)

Effects of fermented tea by Aspergillus cristatus on the characteristic aroma and non‐volatile components of Jiang‐flavor baijiu
by: Chenggang Li, et al.
Published: (2024)

The response of Midknight Valencia oranges to ethephon degreening varies in the turning and regreening stages
by: Huimin Li, et al.
Published: (2024)