Somaratne, Geeshani Ye, Aiqian Nau, Francoise Ferrua, Maria J Dupont, Didier Paul Singh, R Singh, Jaspreet
Published in
Food research international (Ottawa, Ont.)
The aim of this work was to investigate the role of biochemical digestion on softening and disintegration kinetics of pH 5 and pH 9 egg white gel (EWGs) during in vitro gastric digestion. EWG samples (5 mm length cubes) underwent in vitro digestion by incubation in simulated gastric fluid at different time intervals for up to 240 min. The hardness ...
Shao, Ping Wu, Weina Chen, Hangjun Sun, Peilong Gao, Haiyan
Published in
Food research international (Ottawa, Ont.)
Bilayer edible films were fabricated with the stacking double layers, in which the outer and inner layer was consisted of hydrophobic ethyl cellulose and hydrophilic carboxymethyl chitosan hydrogel, respectively. Humidity regulating performance of the films varied with the change of substitution degree of carboxymethyl chitosan. The mechanical prop...
Qin, Dandan Wang, Qiushuang Li, Hongjian Jiang, Xiaohui Fang, Kaixing Wang, Qing Li, Bo Pan, Chendong Wu, Hualing
Published in
Food research international (Ottawa, Ont.)
Camellia kucha (Chang et Wang) Chang is a special tea in China, which is extremely bitter but beneficial for human health. However, there are no systematic studies on Kucha metabolites, especially those associated with bitterness. In this study, a non-targeted metabolomics approach based on UHPLC-LTQ-Orbitrap-MS was applied to comprehensively profi...
Yun, Dae-Yong Kang, Young-Gyu Kim, Myoyeon Kim, Donghyun Kim, Eun-Hee Hong, Young-Shick
Published in
Food research international (Ottawa, Ont.)
Since natural materials, such as phytochemicals in plants, are increasingly being used for foods and skincare due to their beneficial functions, it is important for developing the cultivation practices to increase the contents of phytochemicals. We here explored metabolite perturbations in the leaves of soybean plants when their pods were removed d...
Feng, Wuwen Liu, Juan Tan, Yuzhu Ao, Hui Wang, Jing Peng, Cheng
Published in
Food research international (Ottawa, Ont.)
Turbulence of gut microbiota metabolites such as short-chain fatty acids (SCFAs) and secondary bile acids is an important factor in the development of diseases. Many polysaccharides are effective on diseases including ulcerative colitis (UC), yet most studies investigating the mechanisms of polysaccharides mainly focused on their effects on gut mic...
Tan, Xiao-Li Zhao, Ya-Ting Shan, Wei Kuang, Jian-Fei Lu, Wang-Jin Su, Xin-Guo Tao, Neng-Guo Lakshmanan, Prakash Chen, Jian-Ye
Published in
Food research international (Ottawa, Ont.)
Reactive oxygen species (ROS) trigger and accelerate leaf senescence. Melatonin, a low molecular compound with several biological functions in plants, is known to delay leaf senescence in different species, including Chinese flowering cabbage. However, the mechanism(s) underpinning melatonin-delayed leaf senescence remains unclear. Here, we found t...
Ubbink, Job Dupas-Langlet, Marina
Published in
Food research international (Ottawa, Ont.)
Several modifications of the Williams-Landel-Ferry (WLF) equation that incorporate the water-content dependence of the viscosity are introduced and applied to the fitting the zero-shear viscosity of a systematic series of maltopolymer-maltose blends for water contents w between 4% and 70% (M. Dupas-Langlet et al., Carbohydrate Polymers 213 (2019) 1...
Dong, Ji-Lin Yang, Mei Zhu, Ying-Ying Shen, Rui-Ling Zhang, Kang-Yi
Published in
Food research international (Ottawa, Ont.)
This study aimed to compare the prebiotic effects of oat β-glucan between steaming and microwave processing by high-throughput sequencing. The results showed that microwave-processed oat β-glucan with lower average molecular weight (Mw) exhibited a more significant effect in promoting Lactobacillus and Bifidobacterium compared with steaming process...
Wu, Tingting Guo, Hao Lu, Zhiwen Zhang, Ting Zhao, Ruofei Tao, Ningping Wang, Xichang Zhong, Jian
Published in
Food research international (Ottawa, Ont.)
Dry salting has important effects on food lipids. In this work, the reliability of LipidSearch software identification and its application to assess the effect of dry salting on the long-chain free fatty acid profile of tilapia muscles were studied by ultra-high-performance liquid chromatography-Q-Extractive Orbitrap mass spectrometry and LipidSear...
Wang, Chan Zhang, Qing He, Laping Li, Cuiqin
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Food research international (Ottawa, Ont.)
Guizhou Suantang (GZST), a type of sour soup, is a traditional fermented food that can be classified into Hong Suantang (HST) and Bai Suantang (BST). GZST possesses unique flavors arising from various microbiota in fermentation ecosystems. However, the association between these microbiota and flavors remains poorly understood. Accordingly, this stu...
