Article
Food Science & Technology
Xin Luo, Siqi Fan, Zhuosui He, Fangfang Ni, Chengzhi Liu, Min Huang, Lei Cai, Gerui Ren, Xuan Zhu, Qunfang Lei, Wenjun Fang, Hujun Xie
Summary: Probiotics, such as Lactobacillus plantarum, have low survival rates due to external conditions. However, encapsulating them in alginate-whey protein isolate and alginate-pectin-whey protein isolate composites can greatly improve their survival rates during digestion, storage, and freeze-drying. These composites protect the viability of probiotics in the gastric fluid and release them in the intestinal fluid. The encapsulated probiotics also show improved storage stability and higher survival rates after freeze-drying.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Chemistry, Applied
Haiyue Sun, Minghao Zhang, Yankai Liu, Yu Wang, Yiying Chen, Wuyang Guan, Xia Li, Yuhua Wang
Summary: The study demonstrated that the addition of trehalose (TRE) can improve the viability of encapsulated L. plantarum, with optimal conditions being 5.0% TRE concentration and a 1:4 ratio. TRE reduced the storage modulus of the hydrogel and weakened interactions between proteins and polysaccharides, while also showing excellent water holding capacity.
CARBOHYDRATE POLYMERS
(2021)
Article
Agriculture, Multidisciplinary
Hexiang Xie, Yang Liao, Meng Wai Woo, Hua Xiong, Qiang Zhao
Summary: This study investigated the impact of different whey protein hydrolysates as culture media and wall materials on Lactobacillus rhamnosus, with MWPH substitute medium showing improved growth, survival rate, and cell viability.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
An-Qi Zhang, Jia-Ling He, Yan Wang, Xu Zhang, Zan-Hao Piao, Yu-Ting Xue, Ying-Hua Zhang
Summary: A novel pH-sensitive hydrogel based on whey protein isolate (WPI) grafted sodium tripolyphosphate (STP) was synthesized and studied for its protection and controlled release effects on Lactobacillus plantarum. The results indicated that the hydrogel had a strong protective effect on L. plantarum and exhibited controlled release behavior, showing potential for specific intestinal release of active substances.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Sarizan Sabari, Norliza Julmohammad, Haque Akanda Md Jahurul, Patricia Matanjun, Noorakmar Ab. Wahab
Summary: The research used an in vitro infant digestive static model to investigate the digestibility of whey protein isolate-lactose (WPI-Lac). The results showed that WPI-Lac was completely digested after 5 minutes of gastric digestion, while WPI was not digested within 60 minutes. The beta-lactoglobulin of WPI-Lac was found to be similar to that of WPI at pH 3.0. After 60 minutes of duodenal digestion at pH 6.5, WPI-Lac was completely digested, and the alpha-lactalbumin of WPI decreased. The peptides identified were similar to 2 kilodalton (kDa) in conjugated protein, indicating a high level of protein degradation due to hydrolysis.
Article
Food Science & Technology
Anges Teo, Yishi Lam, Sung Je Lee, Kelvin K. T. Goh
Summary: The study investigated the effect of spray drying nanoemulsions using corn oil and different wall components, finding that high-quality powders with good physicochemical and functional properties can be produced. Trehalose produced smaller particles with higher bulk density, while maltodextrin had fewer cracks. All spray dried powders displayed good reconstitution ability and longer shelf-life compared to liquid nanoemulsions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Engineering, Chemical
I Siemons, E. M. J. Vaessen, S. E. Oosterbaan van Peski, R. M. Boom, M. A. Schutyser
Summary: This study used single droplet drying to investigate the relationship between particle morphology and survival of Lactobacillus plantarum WCFS1. The research showed a clear correlation between particle morphologies and viabilities after drying, with dense and smooth particles exhibiting the highest survival rates. The identified correlation between morphology development and bacterial survival will be important in understanding the mechanisms of inactivation during drying.
JOURNAL OF FOOD ENGINEERING
(2021)
Article
Food Science & Technology
Jingjing Wu, Hao Chen, Lei Zhou, Wei Liu, Junzhen Zhong, Chengmei Liu
Summary: Protein/sugar conjugates prepared by Maillard reaction have good gel properties, with better relative viscoelasticity, mechanical strength, viscosity, more covalent bonds in gel structure, and denser, smaller smooth pores microstructure. The mechanism of MR on whey protein isolate gel properties was investigated, showing significant changes in conformation and structure after MR.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
Article
Chemistry, Applied
Ming Yin, Maoshen Chen, Yongkai Yuan, Fei Liu, Fang Zhong
Summary: This study aimed to improve the encapsulation efficiency of solid fat for probiotics during spray drying. The encapsulation was achieved by forming coacervates using whey protein isolate-high melting point fat shortening oil (SO) and gum arabic. The addition of SO reduced the temperature of microcapsules without affecting the drying rate. The formulated microcapsules showed the highest survival rate and cell integrity during storage.
FOOD HYDROCOLLOIDS
(2024)
Article
Biotechnology & Applied Microbiology
Gulsun Ozyurt, Leyla Uslu, Mustafa Durmus, Yetkin Sakarya, Turkan Uzlasir, Esmeray Kuley
Summary: Spirulina fermented by LAB is an innovative fermented product with bioactive properties, and fermentation has a significant impact on its nutritional components. Microencapsulation with different ratios of coating material resulted in changes in nutritional components, color, and morphological appearances of unfermented and fermented Spirulina. Microencapsulation of fermented Spirulina has significant potential for the production of new functional foods.
ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS
(2023)
Article
Biochemistry & Molecular Biology
Qi Guo, Jiaxin Tang, Shidong Li, Liyue Qiang, Shuaidan Chang, Gengan Du, Tianli Yue, Yahong Yuan
Summary: This study investigates the encapsulation of Lactobacillus plantarum into whey protein isolate and dextran conjugates, and finds that this method can enhance the viability of the probiotics under processing stress conditions, gastrointestinal conditions, and storage. Microencapsulation of probiotics offers better protection and can be a useful technique in the development of functional food products.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Yongjun Xia, Yizhen Wang, Jing Pu, Yan Wu, Zhiqiang Xiong, Xin Song, Hui Zhang, Lianzhong Ai, Guangqiang Wang
Summary: This study found that the addition of Tween 80 and Tween 20 significantly increased the survival rates of Lactiplantibacillus plantarum, reaching a maximum of 93.1%. On the other hand, Tween 60 caused a significant decrease. The difference in the effects of adding Tween 80 and Tween 60 was attributed to the change in oleic acid content.
FOOD SCIENCE AND HUMAN WELLNESS
(2023)
Article
Chemistry, Multidisciplinary
Wang Wen-qiong, Zhang Jie-long, Yu Qian, Zhou Ji-yang, Lu Mao-lin, Gu Rui-xia, Huang Yujun
Summary: This study aimed to improve the stability of anthocyanins and phenolic acids in blueberry by forming hydrogen bonds or hydrophobic interactions with whey protein during lactic acid fermentation. The characteristics of the whey protein and blueberry juice system were significantly altered after fermentation using Lactobacillus plantarum and Lactobacillus casei, resulting in stable color and phenol content. Fluorescence and FTIR analysis showed that anthocyanins or phenolic hydroxyl groups of blueberry bind to N-H, C-N, and C = O groups of whey protein after fermentation.
Article
Engineering, Chemical
Chen Shen, Wenqing Chen, Changzhu Li, Xiaochen Chen, Haiying Cui, Lin Lin
Summary: This study developed interesting color-changing materials for 4D printing based on thermal response stimuli by introducing nano-embedding technology and catalytic infrared drying (CID) method, which provided a more reliable curcumin stabilization scheme and efficient post-treatment process in food 4D printing system. The addition of curcumin-whey protein isolate nanoparticles (C-WPI-NPs) to the printing ink enhanced the water-holding capacity and viscosity, resulting in excellent elastic solid-like behavior of the ink. The CID method showed better color change uniformity and higher retention rate of curcumin compared to microwave drying (MD) and hot air drying (HAD), and exhibited superior antioxidant capacity.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Biochemistry & Molecular Biology
E. M. J. Vaessen, H. A. Kemme, R. A. H. Timmermans, M. A. I. Schutyser, H. M. W. den Besten
Summary: This study demonstrates that the suitable temperature and optimized medium are crucial for the survival and molecule uptake of microbial cells in pulsed electric field processing, which can enhance cell robustness and trehalose concentration.
BIOELECTROCHEMISTRY
(2021)
Article
Engineering, Chemical
Kian Siang Lim, Benu Adhikari, Jie Xiao, Xiao Dong Chen, Cordelia Selomulya, Meng Wai Woo
Summary: This study modified a theoretical framework based on reference-component centered coordinates to enable the prediction of simultaneous absorption and evaporation of droplets consisting of two volatiles. Experimental validation showed that the model reasonably predicted the mass profiles for droplet evaporation but over-predicted in the case of simultaneous absorption and evaporation of droplet.
Article
Engineering, Chemical
Yali Zhang, Kai Zhang, Chao Shang, Xiaoning Wang, Lei Wu, Guoqing Huang, Hao Wang, Qiming Sun, Xiao Dong Chen, Zhangxiong Wu
Summary: In this study, uniform and hierarchically macro/mesoporous ZSM-5 microspheres were successfully synthesized using a facile and green strategy combining spray-freeze drying and steaming-assisted crystallization. The hierarchical ZSM-5 catalyst exhibited superior catalytic performance in the methanol-to-olefin conversion reaction, with a prolonged lifetime and improved selectivity to ethylene and propylene compared to conventional microporous ZSM-5 and nano-sized ZSM-5.
Article
Chemistry, Applied
Rongjuan Sun, Weiji Liu, Timothy V. Kirk, Xiao Dong Chen
Summary: This study aims to investigate the feasibility of using fluorescent probes for bioimaging of enzyme activity in food digestion. The results show that a dual-labeled fluorescent probe can be used to quantitatively measure dextranase activity, and a linear relationship is obtained between the ratio of fluorescence signals and dextranase concentration ratio.
Article
Biochemistry & Molecular Biology
Jinwei Wu, Jiaxin Chen, Zizhan Wei, Pingchuan Zhu, Bangda Li, Qing Qing, Huimin Chen, Weiying Lin, Jianyan Lin, Xuehui Hong, Fei Yu, Xiaodong Chen
Summary: Carrier-free curcumin nanoparticles (CFC NPs) were prepared by adding the DMSO solution of Cur into DI water under continuous rapid stirring. The CFC NPs exhibited a spherical shape with a diameter of 65.25 +/- 2.09 nm (PDI = 0.229 +/- 0.107) and a high loading capacity (LC) of 96.68 +/- 0.03%. Furthermore, the CFC NPs significantly improved the water dispersibility and release of Cur in vitro, and showed significantly enhanced DPPH radical scavenging activity. These results suggest that CFC NPs could be a promising vehicle for widening the applications of Cur in the food industry.
Article
Engineering, Chemical
Shengyu Zhang, Shen Yan, Kangwei Lu, Shixuan Qiu, Xiao Dong Chen, Winston Duo Wu
Summary: Based on drug repositioning strategy, niclosamide has shown potential for treating COVID-19. However, developing effective NCL delivery formulations remains challenging. In this study, NCL-embedded dry powder for inhalation was fabricated using a novel spray freeze drying technology. By adjusting the composition and temperature, the size, morphology, crystal properties, flowability, and aerosol performance of the SFD microparticles were systematically investigated.
Article
Engineering, Chemical
Hong Zhu, Dongbiao Jin, Nan Fu, Xiao Dong Chen, Jie Xiao
Summary: A multi-task convolutional self-attention network (CSAN) has been developed for dynamic modeling of probiotics inactivation during single droplet drying (SDD). The model effectively learns from historical data and predicts inactivation dynamics throughout the whole drying process, outperforming many existing models in terms of prediction accuracy. By using this model, two optimal SDD conditions have been identified with high terminal solid contents (>90 wt%) and cell survival ratios (>0.65).
Article
Biochemistry & Molecular Biology
Zejun Hu, Peng Wu, Yiqing Chen, Luping Wang, Xia Jin, Xiao Dong Chen
Summary: In this study, an ex vivo absorption model based on the permeability of the rat small intestine was established to evaluate the intestinal absorption of DHA microcapsules with five formulations after gastrointestinal digestion. The results showed that the permeability of glucose solution increased with concentration, while the absorption rate of DHA microcapsules was low. The absorption rate was also influenced by the release of free fatty acids from the microcapsules.
Article
Engineering, Chemical
Yifan Qin, Xiao Dong Chen, Aibing Yu, Jie Xiao
Summary: Mathematical modeling of mass transfer and absorption in the small intestine is challenging and requires a reliable and computationally efficient predictive model. This study derives an absorption model that considers the 3D intestinal inner wall structure and can be used in a 1D distributed model. Computational fluid dynamics simulations are used to quantify the mass-transfer coefficient. The model provides insights into the influence of intestinal morphology and motility on mass transfer and absorption.
Article
Engineering, Chemical
Xiaoqing Zhu, Yu Zhang, Xiao Dong Chen
Summary: The large deformation of an elastic hollow ellipsoid was investigated as a flowmeter mechanism. Relationships were found between pressure drop, deformation, flowrate, and fluid viscosity. The experiment used a silicone hollow ellipsoid with dimensions of 0.05 m (long axis), 0.03 m (short axis), and a wall thickness of 3.5 x 10(-4) +/- 4.6 x 10(-5) m. A monotonic relationship was observed between flowrate and the ellipsoid's representative diameter. The effect of viscosity on flowrate was inconclusive, but the sensitivity of the ellipsoid's expansion to spatial variations in wall thickness was noted.
ASIA-PACIFIC JOURNAL OF CHEMICAL ENGINEERING
(2023)
Article
Chemistry, Applied
Hongyan Zhang, Sufang Duan, Yang Yu, Ren'an Wu, Jingjing Wang, Xiao Dong Chen, Ignatius Man-Yau Szeto, Peng Wu, Yan Jin
Summary: The effects of casein-to-whey ratios in fermented milk on gastric emptying, proteolysis and intestinal peptidome were investigated using an in vitro dynamic stomach-intestine system mimicking pre-school children digestion. The research found that the gastric emptying rate varied insignificantly among the milk samples. After 120 min digestion, the highest extent of proteolysis was observed at a casein-to-whey ratio of 2:1 due to the fewest gastric protein aggregates and relatively abundant caseins. Intestinal peptides derived from caseins or whey proteins showed a positive correlation with their parent protein content. The most abundant bioactive whey peptides were found at a casein-to-whey ratio of 1:1.5 after intestinal digestion. These findings demonstrated the importance of protein compositions in fermented milk on gastrointestinal proteolysis and peptide release in vitro, which is meaningful for future development of milk products that are more suitable for children.
Article
Chemistry, Applied
He Lyu, Saartje Hernalsteens, Haihua Cong, S-y Quek, Xiao Dong Chen
Summary: Fermentation of mung beans by Bacillus subtilis subsp. natto can improve their nutritional and functional properties, including an increase in soluble protein, decrease in crystallinity, and change in particle size distribution. This approach can be used to produce a food ingredient with various functional and nutritional properties, and the SETR is a viable technology for handling high solid load substrates.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2023)
Article
Engineering, Chemical
Fei Yu, Zizhan Wei, Jiaxin Chen, Yufei Long, Qing Qing, Bangda Li, Xinyue Zhang, Huimin Chen, Tianshu Lan, Pingchuan Zhu, Peihong Shen, Wei Zeng, Jianyan Lin, Zhongquan Qi, Xuehui Hong, Xiao Dong Chen
Summary: In this study, MPEG-PTMC@Cur NPs were prepared using MPEG-PTMC as the carrier, which showed improved physicochemical stability and photochemical stability of Cur. The NPs also exhibited enhanced antioxidant activity and oral bioavailability. Therefore, MPEG-PTMC@Cur NPs could be a promising delivery system for Cur.
Article
Engineering, Chemical
Hao Gu, Yun Xia, Yu Zhang, Xiao Dong Chen
Summary: In this study, a soft-elastic pulsation pump (SEPP) made of silicone rubber was developed and examined. The SEPP was driven by an external squeezing mechanism and featured a silicone one-way valve to prevent backflow. The material characteristics, durability, and performance of the SEPP were evaluated, and it was found to have good protection on blood. The technical details and experimental results provided a solid foundation for developing higher capacity SEPPs, which could potentially be applied as effective ventricular assist devices.
Article
Engineering, Chemical
Saartje Hernalsteens, Hai Hua Cong, Xiao Dong Chen
Summary: We developed an immobilized mixed strains system on agitated flasks and a soft elastic tubular reactor (SETR) to obtain a whole soymilk fermented product. The mix of Lactobacillus plantarum/Bacillus subtilis subsp. Natto, immobilized in gellan/xanthan/PU foam mat lining the reactor, resulted in a product with improved nutrition and reduced waste accumulation. This immobilization and SETR mixing method can be explored as a bioprocess option for non-traditional media.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Engineering, Environmental
Guoqing Huang, Dongling Mao, Yali Zhang, Xiao Dong Chen, Zhangxiong Wu
Summary: This work investigated the use of ozone treatment for the postsynthesis of Fe-containing SBA-15 materials, where the surfactant was almost completely removed while maintaining other properties. The ozone treatment could effectively remove the triblock copolymer P123, while preserving the hydroxyl groups of SBA-15 and the dispersion state of Fe. The ozone-treated samples exhibited enhanced arsenic adsorption performance.
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING
(2023)
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
