Ultrasonication as an emerging technology for processing of animal derived foods: A focus on in vitro protein digestibility
Background Animal products are sources of highly bioavailable proteins and make a
significant contribution to human nutrition and wellbeing. Ultrasonication can induce …
significant contribution to human nutrition and wellbeing. Ultrasonication can induce …
Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications
Y Zhang, G Liu, Q Xie, Y Wang, J Yu… - … Reviews in Food …, 2023 - Wiley Online Library
Myofibrillar protein (MP) endows muscle foods with texture and important functional
properties, such as water‐holding capacity (WHC) and emulsifying and gel‐forming abilities …
properties, such as water‐holding capacity (WHC) and emulsifying and gel‐forming abilities …
Effects of ultrasound pretreatment at different powers on flavor characteristics of enzymatic hydrolysates of cod (Gadus macrocephalus) head
Y Wang, X Tang, J Luan, W Zhu, Y Xu, S Yi, J Li… - Food Research …, 2022 - Elsevier
To make better use of cod head (Gadus macrocephalus), a by-product of fish processing, the
effects of ultrasound pretreatment on the enzymatic properties and volatile compounds of …
effects of ultrasound pretreatment on the enzymatic properties and volatile compounds of …
Quality characteristics and non-volatile taste formation mechanism of Lentinula edodes during hot air drying
X Wen, W Li, W Li, W Chen, Z Zhang, D Wu, Y Yang - Food Chemistry, 2022 - Elsevier
In this paper, the changes of non-volatile taste substances and the formation mechanism of
taste quality of Lentinula edodes during hot air drying at 50° C were studied. The results …
taste quality of Lentinula edodes during hot air drying at 50° C were studied. The results …
Effect of microwave combined with ultrasonic pretreatment on flavor and antioxidant activity of hydrolysates based on enzymatic hydrolysis of bovine bone
Z Zheng, M Zhang, H Fan, Y Liu - Food Bioscience, 2021 - Elsevier
Protein from bovine by-products can be hydrolyzed into amino acids, and then react with
reducing sugar to prepare meat flavor. The effects of microwave (3min, 6min) and ultrasonic …
reducing sugar to prepare meat flavor. The effects of microwave (3min, 6min) and ultrasonic …
Characterization of key odor-active compounds in thermal reaction beef flavoring by SGC× GC-O-MS, AEDA, DHDA, OAV and quantitative measurements
H Wang, P Yang, C Liu, H Song, W Pan… - Journal of Food …, 2022 - Elsevier
Thermal reaction beef flavoring is a kind of food additive. In this study, three extraction
methods of dynamic headspace sampling (DHS), solid phase micro-extraction (SPME) and …
methods of dynamic headspace sampling (DHS), solid phase micro-extraction (SPME) and …
Effects of nonthermal physical processing technologies on functional, structural properties and digestibility of food protein: A review
J Pan, Z Zhang, BK Mintah, H Xu… - Journal of Food …, 2022 - Wiley Online Library
This review assesses the nonthermal physical processing technologies for protein
modification. The review also discusses the structural, functional, and digestibility attributes …
modification. The review also discusses the structural, functional, and digestibility attributes …
Off‐flavour compounds in collagen peptides from fish: Formation, detection and removal
X Wang, B Le, N Zhang, KH Bak… - International Journal of …, 2023 - Wiley Online Library
Collagen peptides from fish exhibit excellent bioactive and functional properties, which have
great potential as functional ingredients in the food industry. However, the off‐flavour in …
great potential as functional ingredients in the food industry. However, the off‐flavour in …
[HTML][HTML] Compensative role of autochthonous lactic acid bacteria in physical properties and taste profiles of dry sausage with partial substitution of NaCl by KCl
X Li, Y Sui, J Lu, J Ren, B Kong, Y Li, Q Chen, W Yang - LWT, 2024 - Elsevier
The defects of quality and taste caused by the partial substitution of NaCl by KCl limit the
widespread use of KCl as salt substitute in fermented sausages. The objective of this study …
widespread use of KCl as salt substitute in fermented sausages. The objective of this study …
[HTML][HTML] Metabolomics investigation on the volatile and non-volatile composition in enzymatic hydrolysates of Pacific oyster (Crassostrea gigas)
L Liu, Y Zhao, S Lu, Y Liu, X Xu, M Zeng - Food Chemistry: X, 2023 - Elsevier
To investigate the differences of volatile and non-volatile metabolites between oyster
enzymatic hydrolysates and boiling concentrates, molecular sensory analysis and …
enzymatic hydrolysates and boiling concentrates, molecular sensory analysis and …