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Anthocyanins in red wine: The origin, coloration and reaction null FOOD SCIENCE    0, (): 0-0.   Abstract （48）      PDF（pc） （1684KB）（390）       Knowledge map    Save Anthocyanins are important compounds in contributing the color of red wine, which plays a crucial role in the quality of red wine. Anthocyanins are biosynthesized via phenylpropanoid-flavonoid pathway during the growing stage of wine grapes. In red wine, there are equilibria amongst anthocyanin species, and the color of red wine are closely related to the diverse structure and these species of anthocyanin. However, anthocyanins are not stable and would degrade through series of reactions including oxidation. From a winemaking perspective point of view, anthocyanins are extracted from grape skin into the wine solution upon maceration, and their concentration varies during fermentation due to the changes of fermentation condition and the composition of wine. During wine aging, anthocyanins can react with other components to form new anthocyanin derivatives. The evolution of anthocyanin derivatives as well as anthocyanins themselves lead to constant change of red wine color during wine fermentation, aging and storage. Until today, there are few literatures summarizing the origins, coloration reaction of anthocyanins in red wine, as well as their evolution in red wine production. Therefore, this paper systematically reviewed the anthocyanins in red wine regarding the above-mentioned aspects, in order to organize and provide some research and theory basis for the future investigation of coloration and anthocyanin in red wine. Reference | Related Articles | Metrics

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Research Progress in Non-thermal Stabilization Techniques for Rice Bran ZHOU Chenguang, ZHOU Yaojie, LI Bin, HU Yuqian, LIU Tianrui, YANG Wenli, SHI Jiyong, ZOU Xiaobo FOOD SCIENCE    2023, 44 (23): 1-12.   DOI: 10.7506/spkx1002-6630-20230612-088 Abstract （304）   HTML （79）    PDF（pc） （6056KB）（310）       Knowledge map    Save Rice bran, a common byproduct during of the rice milling process, is rich in unsaturated fats, proteins, crude fiber, vitamins, and various bioactive components. However, the stability of fresh rice bran is poor, and it is highly susceptible to rancidity and deterioration, largely limiting the comprehensive and efficient utilization of rice bran. In recent years, researchers have conducted extensive studies on non-thermal stabilization techniques for rice bran and have achieved significant results. Based on this, this paper provides an overview of the nutritional composition and rancidity mechanism of rice bran and various non-thermal techniques for its stabilizationologies, aiming to provide references for the vigorous development of rice bran resources and the improvement of rice bran utilization efficiency. Related Articles | Metrics

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Research Progress on Preventive and Interventional Effects of Dairy Products on Osteoporosis WANG Qishan, ZHAO Junying, WEI Xinyue, LIU Yanpin, YANG Baoyu, CHEN Lijun FOOD SCIENCE    2023, 44 (9): 245-258.   DOI: 10.7506/spkx1002-6630-20220429-386 Abstract （122）   HTML （24）    PDF（pc） （3210KB）（304）       Knowledge map    Save Osteoporosis afflicts 200 million patients worldwide. With the aging of the global population, the incidence of osteoporosis will continue to increase, and the prevention of osteoporosis has become an urgent problem in the field of public health. This paper analyzes the mechanisms by which milk and dairy products as well as their components such as minerals, vitamins, protein, fat and lactose modulate the intestinal flora and in turn affect calcium absorption and bone health. The interventional effects of dairy products fortified with vitamin D, prebiotics and/or probiotics in different populations and their effect in reducing the risk of osteoporosis are reviewed. The interventional effects of dairy products and plant-based milk are compared. This review hopes to provide a scientific reference for precision intervention with dairy products to improve bone health. Related Articles | Metrics

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Research Progress on the Effect of the Interaction between Odor and Taste on Food Flavor Perception TIAN Huaixiang, ZHENG Guomao, YU Haiyan, CHEN Chen, LOU Xinman FOOD SCIENCE    2023, 44 (9): 259-269.   DOI: 10.7506/spkx1002-6630-20220515-194 Abstract （275）   HTML （35）    PDF（pc） （3077KB）（303）       Knowledge map    Save Food flavor is an important factor which affects consumer purchase intention, and the formation of flavor perception is affected by multiple senses such as olfactory and gustatory sense. The application of the interaction between odor and taste in food flavor improvement has become one of the most concerned new directions of food flavor regulation. On this basis, this paper analyzes the main formation pathway and mechanism of the cross-modal perceptual interaction between odor and taste from the neurobiological perspective, and summarizes the main methods used to research the cross-modal perceptual interaction from the aspects of static sensory analysis and dynamic sensory analysis. Finally, the effects of odor substances on taste perception (sweet, salty, bitter, umami and sour) and the effects of taste substances on olfactory perception are reviewed based on relevant literature and cases, in order to provide new ideas for the regulation of flavor quality during food processing. Related Articles | Metrics

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Moderate Protein Processing: Elucidation of Thermal Aggregation and Gel Quality and Regulatory Strategies for Excessive Aggregation HAN Zongyuan, SHAO Junhua, PAN Yanmo, CHENG Kaixing, SUN Qinxiu, WEI Shuai, XIA Qiuyu, WANG Zefu, LIU Shucheng FOOD SCIENCE    2023, 44 (9): 177-184.   DOI: 10.7506/spkx1002-6630-20220416-201 Abstract （180）   HTML （26）    PDF（pc） （3108KB）（292）       Knowledge map    Save Heat treatment can induce muscle protein denaturation and aggregation and eventually the sol-gel tradition of proteins. The aggregation rate, degree, morphology and pattern can affect the quality of protein gels. Traditional Chinese soy sauce and pot-roast meat products are processed at temperatures above 100 ℃, and secondary heating treatment is commonly used to extend the shelf life of canned foods, both of which can lead to excessive protein aggregation, in turn reducing the fluidity of water as well as protein digestibility, destroying the quality of meat products and reducing the nutritional value. In this paper, the mechanisms of protein aggregation are analyzed by using the Lumry-Eyring nucleated polymerization (LENP) model. Three protein aggregation modes are described including fibril aggregation, hydrogel aggregation and amorphous aggregation. Four strategies for inhibiting excessive thermal aggregation are reviewed from the perspective of the spatial conformation of proteins. pH, amino acids and polyphenol compounds along with hydrophobic and reducing small molecules can effectively inhibit excessive aggregation of myofibrillar proteins and improve the gel properties of heat-induced proteins. As a molecular chaperone, casein can obviously enhance the thermal stability and reduce the degree of aggregation of proteins. Therefore, these strategies for inhibiting excessive aggregation can enhance the gel and texture quality of meat products. Related Articles | Metrics

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Research Progress on the Effects of Different Treatments Comparison of Microstructure and Properties of Egg Yolk Components Xin Li FOOD SCIENCE    0, (): 0-0.   Abstract （55）      PDF（pc） （1341KB）（292）       Knowledge map    Save Egg yolk is rich in nutrition and complex in structure. Its main components are egg yolk granules (EYGs) and egg yolk plasma (EYP). During the production and processing, it is found that the physicochemical properties and microstructures are quite different for these two parts after different treatments, which might directly determine their functional properties. Therefore, this paper reviews the effects of different treatments, including salting, alkali treatment, heat treatment and enzymatic treatment, on the physicochemical properties (surface hydrophobicity, oil exudation, protein solubility, etc.) and microstructure of EYGs and EYP. In addition, characteristics of EYGs and EYP were discussed and prospected in order to provide theoretical supports for a clearer understanding of the relationships between physicochemical properties/microstructures of egg yolk components and their functional properties. Reference | Related Articles | Metrics

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Physicochemical Properties, Structural Characterization, Immunoenhancing and Hypoglycemic Activities of Fucoidan Extracts from Two Sargassums Species CHEN Shutong, ZHOU Qingling, YANG Ruiyu, WANG Xiaoxiao, DING Rui, LI Rui, LUO Lianxiang, ZHONG Saiyi, FOOD SCIENCE    2024, 45 (1): 15-22.   DOI: 10.7506/spkx1002-6630-20230202-015 Abstract （231）   HTML （47）    PDF（pc） （5995KB）（291）       Knowledge map    Save In this study, the chemical compositions, structures, immunomodulatory and hypoglycemic activities of fucoidans from Sargassum zhangii (SZ-Fuc) and Sargassum hemiphylla (SH-Fuc) were analyzed and compared. The results showed that the sulfate group content and molecular mass of SZ-Fuc were (29.74 ± 0.01)% and 111.28 kDa, respectively, and SZ-Fuc had a relatively loose surface structure. The main chain of SZ-Fuc was composed of (→1) linked fucose, xylose, glucose, mannose and galactose, (1→3)- and (1→4)- linked xylose, (1→2)-linked mannose, (1→3)-, (1→4)- and (1→6)-linked galactose, and (1→4)- and (1→6)-linked glucose. Meanwhile, the sulfate group content and molecular mass of SH-Fuc were (44.11 ± 0.01)% and 1 166.48 kDa, respectively, SH-Fuc had a compact surface structure, and its main chain contained (→1), (1→3)- and (1→4)-linked fucose, (→1), (1→4)- and (1→6)-linked glucose, (→1) and (1→2)-linked mannose, and (1→4)-linked galactose. Besides, both SZ-Fuc and SH-Fuc had branched structures. They significantly increased NO release from RAW264.7 cells and improved the protein expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2), indicating good immunomodulatory activity. The immunomodulatory activity of SZ-Fuc was better than that of SH-Fuc, while the inhibitory effect of SH-Fuc on α-glucosidase was better than that of SZ-Fuc, suggesting that SH-Fuc had better hypoglycemic potential. This study can provide a theoretical basis for polysaccharides from S. zhangii and S. hemiphylla in the development of functional and nutritional foods with immunomodulatory and blood glucose-reducing activity. Related Articles | Metrics

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Advances in the Delivery Systems for Improving the Processing Stability, Storage Stability and in Vivo Survival Rate of Probiotics ZHU Di, CHEN Shanan, MEI Xiaohong, YUE Qing, CHANG Ruxin, LI Xing, LIU Bin, ZHANG Hualei, HAN Xiaolong, LI Yuan FOOD SCIENCE    2023, 44 (21): 1-13.   DOI: 10.7506/spkx1002-6630-20230609-079 Abstract （306）   HTML （41）    PDF（pc） （3822KB）（291）       Knowledge map    Save Probiotics offer numerous health benefits for human beings. However, it is difficult to achieve the expected beneficial effects of oral probiotics due to the viability loss during processing, storage and digestion. Oral delivery systems are effective ways to improve the processing and storage stability, gastric acid and bile salt tolerance, and intestinal adhesion and colonization ability of probiotics. This review focuses on the state of the art of oral delivery of probiotics, and summarizes the types of probiotics commonly used in probiotic products and their functional characteristics. Specifically, this review analyzes the effects of external environmental factors such as humidity, temperature, pH and oxygen, and internal environments such as the mouth, stomach, and small intestine on the survival rate of probiotics. Furthermore, the characteristics and applications of different oral delivery systems including microcapsule, hydrogel, oleogel, nanocoating, emulsion, and nanofiber are compared. Finally, this review proposes future prospects for cost reduction, intelligent packaging, co-packaging and population experiments of probiotic delivery systems, with the aim of providing technical support for the development of probiotic formulations with high storage stability and high viability suitable for intestinal targeted delivery. Related Articles | Metrics

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Research progress on structure, function and application of β-1, 3-glucanases null FOOD SCIENCE    0, (): 0-0.   Abstract （813）      PDF（pc） （4235KB）（289）       Knowledge map    Save β-1,3-Glucanase, which has important potential applications in functional oligosaccharide preparation, fruit and vegetable preservation, biopharmaceuticals and plant disease resistance, specifically hydrolyzes β-1,3-glycosidic linkages in β-1,3-glucan, generating a range of oligosaccharides or monosaccharides. The known β-1, 3-glucanases belong to 12 glycoside hydrolases (glycoside hydrolases, GH) families, including GH16, GH17, GH55, GH64, GH81, GH128 and GH132, et al. β-1,3-Glucanases are widely distributed in bacteria, fungi, plants and insects, which exhibit diversified structures and catalytic functions due to differences in sources and sequence evolution. Structural and functional studies of enzymes are the basis for exploring the catalytic mechanism, enzyme properties, and molecular modification. ?Therefore, this paper reviews the domestic and abroad current research progress on structure, function and application of β-1, 3-glucanases, in order to provide references for theoretical research and application development related to β-1,3-glucanases. Reference | Related Articles | Metrics

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Effects of direct extrusion modification on the structure and nutritional properties of rice analogues Ke ZHANG WANG Shiguang SONG Yanyan LI Peigang WANG Bing FOOD SCIENCE    0, (): 0-0.   Abstract （373）      PDF（pc） （1368KB）（271）       Knowledge map    Save In order to improve the digestibility of the small intestine segment of rice analogues (RA) and enhance the nutritional value of the product, the influence on the internal structure and nutritional characteristics of RA was studied and analyzed through extruding and modifying directly by adding potato raw materials and modifiers and high-temperature expansion. The results showed that potato starch made the surface layer structure disappear, potato powder and α- amylase showed good resistance to digestion. The chemical modifier mainly affected the structure and physicochemical properties of starch, which are mainly manifested in the increase of apparent viscosity and the decrease of degree of hydrolysis and digestibility, and did not affect the distribution of protein in the RA system. Octenylsuccinic anhydride (OSA) played a promoting role in the initial stage of intestinal digestion. Propylene oxide (HPPO) reduced the particle size and increased the hardness and storage modulus of RA. The crosslinking effect of sodium trimetaphosphate (STMP) increased the particle size and hardness of RA. α- amylase promoted the decomposition of large particles, made proteins evenly distributed on the surface of particles, and inhibited digestion. High temperature expansion promoted starch decomposition in the early stage of intestinal digestion. Digestion results showed that, The combined effect of extrusion modification and high temperature weakened the film-forming ability of potato starch, which effectively inhibit the decomposition of starch and weakened the digestive reaction when it just enters the intestine. Reference | Related Articles | Metrics

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Advance of the effect of β-nicotinamide single nucleotide on physiological function Tao Chen FOOD SCIENCE    0, (): 0-0.   Abstract （377）      PDF（pc） （641KB）（260）       Knowledge map    Save The overweight or obese population in sub-health status and the aging population in China are increasing year by year. The cellular level of nicotinamide adenine dinucleotide (NAD+) decreases dramatically with the process of aging and obesity. NAD+ is the key target of cellular energy metabolism, regulating cell function and delaying senescent process . Therefore, it has become a research highlight to improve physiological function and delay aging by supplementing NAD precursors. β-Nicotinamide mononucleotide (NMN) is an intermediate product of NAD+ metabolism in animals, and it is also the most direct and efficient NAD+ supplement precursor at present. However, NMN has complex effects on different organs in many aspects of physiological function, and the results of animal tests are not consistent with human tests , and the dosage has not been determined. This paper summarizes the recent results of NMN animal and human experiments, aiming to explore the effects, mechanisms, doses and adverse reactions of NMN supplementation on animal and human physiological functions, and provide ideas for future researches and application of NMN. Reference | Related Articles | Metrics

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Intake of Protocatechuic Acid Attenuates High-Fat Diet Induced Liver Inflammation via the Toll Like Receptor 4/Nuclear Factor κB Pathway JIAO Xiaowen, LI Jia, LI Yunlong, HAN Lin, WANG Min FOOD SCIENCE    2023, 44 (9): 72-81.   DOI: 10.7506/spkx1002-6630-20220620-204 Abstract （138）   HTML （27）    PDF（pc） （10205KB）（259）       Knowledge map    Save Protocatechuic acid (PCA) is one of the main metabolites of anthocyanins in the body and has good anti-inflammatory activity. In this study, the protective effect of oral administration of PCA at a dose of 100 mg/(kg mb·d) on high-fat diet (HFD)-induced liver inflammation in C57BL/6J mice was investigated, and the underlying mechanism was investigated by in vitro experiments. In vivo studies showed that after 12 weeks of PCA intervention, the body mass and liver fat content of HFD-fed C57BL/6J mice were significantly reduced, and so were the levels of inflammatory factors such as interleukin (IL)-1β, IL-6, tumor necrosis factor α (TNF-α) and lipopolysaccharide (LPS) in serum and liver. In vitro transcriptome sequencing (RNA-Seq) and Western blot analysis of primary hepatocytes and livers demonstrated that PCA could significantly reduce the gene and protein expression of Toll like receptor 4 (TLR4), and then down-regulate the phosphorylation of nuclear transcription factor κB (NF-κB) inhibiting the expression of inflammatory factors such as IL-6. These results suggest that PCA can effectively improve HFD-induced liver inflammation, possibly by down-regulating the TLR4/NF-κB signaling pathway. Related Articles | Metrics

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Application and Research Progress of Magnetic Field Technology in the Processing of Agricultural products Huang-Bing YAO Yamei Jin Ting Wang Na Yang FOOD SCIENCE    0, (): 0-0.   Abstract （73）      PDF（pc） （574KB）（240）       Knowledge map    Save With the development of modern agricultural technology and the in-depth research of magnetic biological effect, magnetic field has been widely used in various fields of agricultural science. An appropriate magnetic field condition such as intensity, waveform, and frequency can produce specific non-thermal effects on raw materials of agricultural product. It can regulate the metabolism, respiration and mass and heat transfer efficiency of biological tissues and cells, maily by influencing water cluster, cell morphology, biomolecular activity and gene expression. Therefore, compared with other physical processing, its effects manifest more slowly. On the other hand, the same magnetic field parameters will show different effects for different processing objects. At present, magnetic field technology has been verified and applied in the field of agricultural products processing. The related research contents mainly include preservation, sterilization, fermentation, and extraction of agricultural products assisted with magnetic field, but there is a lack of comprehensive summary and analysis. Therefore, this paper summarizes the application and status of magnetic field biochemical technology in agricultural products processing, and discusses the problems and future development trends, in order to provides a reference for the application of this technology in agricultural field. Reference | Related Articles | Metrics

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Using Network Pharmacology and Molecular Docking to Explore the Mechanism by Which Dracocephalum rupestre Hance Tea Intervenes in Hyperlipidemia WANG Tengfei, DUAN Ruibin, YANG Jiali, HUO Meijun FOOD SCIENCE    2023, 44 (9): 7-14.   DOI: 10.7506/spkx1002-6630-20220721-245 Abstract （234）   HTML （34）    PDF（pc） （4939KB）（234）       Knowledge map    Save The purpose of this study was to comprehensively explain the key components and mechanism of action of tea made from the leaves of Dracocephalum rupestre Hance (DRH) for intervening in hyperlipidemia by using network pharmacology and molecular docking. Eight active components of DRH tea and 160 targets for intervention in hyperlipidemia were selected by using the Traditional Chinese Medicine System Pharmacology Database and Analysis Platform (TCMSP), and a ‘DRH tea-active ingredients-intersection targets-hyperlipidemia’ network was constructed. Gene ontology (GO) pathway analysis and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analysis showed that the tumor necrosis factor (TNF) signaling pathway, insulin resistance and the peroxisome proliferators-activated receptor (PPAR) signaling pathway were mainly involved in the intervention of DRH tea in hyperlipidemia. Molecular docking and visual analysis showed that the core components of DRH tea could be stably combined with the key targets. Therefore, it is speculated that DRH tea intervenes in hyperlipidemia through the synergistic effect of multi-components, multi-targets, and multi-pathways, which can provide a theoretical basis for the development and utilization of plant resources for herbal tea. Related Articles | Metrics

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Progress on the molecular mechanism and probiotic effect of B. longum subsp. infantis subspecies using HMOs Yu-Han CHEN Li QiaoHui Li Yan Su Qian Huanxin GUO Bo-Fan DUAN [中]孟祥晨 [英]MENG Xiang-Chen FOOD SCIENCE    Accepted: 13 July 2023

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Review on advance of phytic acid and its degradation products in food null FOOD SCIENCE    0, (): 0-0.   Abstract （290）      PDF（pc） （405KB）（230）       Knowledge map    Save Phytic acid widely exists in plant foods, which was the main form of phosphorous stored in plant seeds. Recently, the research of phytic acid and its degradation products in food is an increasing concern due to their anti-nutritional qualities, e.g., strong chelating ability with mineral nutrients and proteins, limiting their bioavailability. In this paper, the characteristics, anti-nutritional qualities, physiological activities, content of the phytic acid and its degradation products lower inositol phosphates were summarized. Moreover, the analytical methods for these compounds in food were highlighted. A number of methods were compared and analyzed in terms of advantages and disadvantages. It provided valuable reference in the further research of phytic acid and its degradation products detection. These comments were all suggested that the problem of these compounds in food should be stressed in China in the future. Reference | Related Articles | Metrics

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A Review of Structural Characteristics and Structure-Function Relationship of Two-Peptide (Class IIb) Bacteriocins ZHAO Penghao, SHANG Jiacui, CHEN Yuhan, DUAN Bofan, MENG Xiangchen FOOD SCIENCE    2023, 44 (9): 170-176.   DOI: 10.7506/spkx1002-6630-20220227-235 Abstract （104）   HTML （15）    PDF（pc） （3034KB）（226）       Knowledge map    Save The two-peptide (class IIb) bacteriocins are generally thermostable small-molecule (< 10 kDa) two-component antimicrobial peptides produced by Gram-positive bacteria. This class of peptides mainly rely on peptide-peptide interactions mediated by typical motifs to form active dimeric transmembrane proteins. Numerous studies have shown that two-peptide bacteriocins have reliable safety and desirable bacteriostatic effect, holding great potential in the control of drug-resistant bacteria. Therefore, the structural features and action mechanisms of two-peptide bacteriocins have received considerable research attention. From the perspectives of the structure formation of two-peptide bacteriocins, peptide-peptide interaction, and peptide-membrane interaction, this article summarizes the mechanism of action of this class of antimicrobial peptides. Meanwhile, the structural regularity of two-peptide bacteriocins and the structural features affecting their activities are elaborated by synthesizing current research. This review will provide new ideas for future research on two-peptide bacteriocins. Related Articles | Metrics

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Research progress in preparation of bioactive peptides from milk by microbial fermentation Xiao-Meng WU FOOD SCIENCE    0, (): 0-0.   Abstract （43）      PDF（pc） （358KB）（222）       Knowledge map    Save Animal milk has become the main sources of bioactive peptides due to its high protein and essential amino acid content, high yield and good stability. Bioactive peptides are encrypted and inactive in parental proteins, so they must be released to show their biological activity. Depending on their amino acid composition, size, sequence, and physicochemical properties, bioactive peptides can play angiotensin converting enzyme（ACE）inhibitory, antioxidant, antibacterial, antithrombotic, or immunomodulatory roles. Microbial fermentation is a very favorable method to prepare bioactive peptides. In this paper, the research progress of the preparation of milk bioactive peptides by microbial fermentation was reviewed, the diversity of bioactive peptides caused by different microbial proteases was clarified, and the research trend of the preparation of bioactive peptides by microbial fermentation was prospected. This review provides extensive information on the preparation of milk bioactive peptides by microbial fermentation and provides a strong theoretical basis for the development and utilization of milk bioactive peptides in the future. Reference | Related Articles | Metrics

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Advances in Research on Water-in-Water Emulsions Based on the Stabilization Mechanism of Pickering Emulsions GOU Qingxia, YAO Xiaolin, WEI Xiangying, YUE Jianxiong, YUE Juan, LI Dan FOOD SCIENCE    2023, 44 (13): 289-296.   DOI: 10.7506/spkx1002-6630-20220622-236 Abstract （93）   HTML （9）    PDF（pc） （2625KB）（208）       Knowledge map    Save Water-in-water emulsions, which have a very low interfacial tension and a thick interfacial layer, are formed by two thermodynamically incompatible hydrophilic macromolecules in a certain proportion. It has been reported that the system cannot be stabilized by surfactants, but can avoid macroscopic phase separation by gelation of one or two phases. Recently, it has been found that the stability of water-in-water emulsions can be improved by the irreversible adsorption of solid particles at the interface based on the stabilization mechanism of oil-in-water Pickering emulsions. In this review, we summarize recent advances in research on the stabilization of water-in-water emulsions, and focus on the stability of Pickering emulsions stabilized by solid particles and its influential factors, as well as its applications in the food field. It is expected that this review will provide new ideas for food structure design based on the stabilization of water-in-water emulsions. Related Articles | Metrics

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Research Progress on perception and regulation of bitter compounds in food Li LIANG Yu-yu ZHANG FOOD SCIENCE    0, (): 0-0.   Abstract （251）      PDF（pc） （1190KB）（206）       Knowledge map    Save Bitter compounds widely exist in food and have an important impact on food flavor. The main bitter compounds in food include amino acids, peptides, polyphenols, alkaloids, inorganic salts, etc. Bitterness is perceived through the binding between bitter compounds and specific sites of bitter receptors (25 hTAS2Rs), which further activate the downstream signal pathway mediated by G protein. And it converts chemical signals into electrical signals, and transmit them to the brain. Some foods with strong bitterness taste are not well accepted by consumers, so appropriately reducing the bitterness taste in foods can improve consumers' preference. At present, the methods to reduce the perception of food bitterness mainly include two categories: (1) bitterness covering methods include polymerization/complexation, flavor interaction, etc; (2) bitterness removing methods include reducing the content of bitter compounds, changing the structure of compounds, etc. In this work, bitter compounds in food, analytical methods of bitter compounds, mechanisms of bitter perception and bitter perception reduction methods were reviewed. Reference | Related Articles | Metrics