Article
Chemistry, Applied
Xinyue Piao, Jingwen Li, Yadong Zhao, Lifang Guo, Bin Zheng, Rusen Zhou, Kostya (Ken) Ostrikov
Summary: By introducing cellulose nanofibrils as a textural enhancer, the properties of surimi gels have been improved, including whiteness, microstructure, water holding capacity, gel strength, and thermal stability.
FOOD HYDROCOLLOIDS
(2022)
Article
Chemistry, Applied
Qinye Yu, Chunsong Feng, Shijie Liang, Soottawat Benjakul, Yuqing Tan, Yongkang Luo, Hui Hong
Summary: Molecular docking was used to identify compounds that could bind to myofibril-bound serine proteinase (MBSP). Three compounds (EGCG, phytate, and DMY) were tested and the effects on surimi gel degradation were studied. EGCG and DMY promoted the formation of macromolecular aggregates and improved the resistance of surimi gels to modori.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Yadong Zhao, Xinyue Piao, Bin Zheng, Pingping Gao, Wenhua Miao, Zhengshun Wen, Xiaojun Zhang, Guangming Mei, Rusen Zhou, Shanggui Deng
Summary: In this study, two common marine-derived dietary fibers (MDFs), fucoidan (FU) and oligochitosan (OCS), were introduced as enhancers in hairtail surimi gels, improving gel characteristics and nutritional profiles. The MDFs inhibited proteolytic enzyme activity, unfolded myosin, induced protein conformational transition, and promoted gelation. They also bind water molecules and facilitate water redistribution within the gel network. The proposed MDF-protein interaction model can guide the application of MDFs as novel additives in the food industry.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Martin P. Dirauf, Anja Hajnal, Pavel Gurikov, Andreas S. Braeuer
Summary: This work experimentally investigates one-step solvent exchange of cylindrical shaped whey protein isolate (WPI) gels, revealing that solvent exchange affects the compressive strength, diameter shrinkage, and protein spatial distribution of the gels. The study found that most shrinkage occurs during the initial stages of solvent exchange, with subsequent shrinkage being prevented by an increase in mechanical stiffness of the gels.
FOOD HYDROCOLLOIDS
(2021)
Article
Multidisciplinary Sciences
Hangyel Kim, Jong Hun Kim, Jungcheol Kim, Jejune Park, Kwanghee Park, Ji-Hwan Baek, June-Chul Shin, Hyeongseok Lee, Jangyup Son, Sunmin Ryu, Young -Woo Son, Hyeonsik Cheong, Gwan-Hyoung Lee
Summary: Van der Waals (vdW) epitaxy is employed to grow epilayers with different symmetries on graphene, which enhances the properties of graphene through the formation of anisotropic superlattices and strong interlayer interactions. In this study, we demonstrate in-plane anisotropy in graphene by growing molybdenum trioxide layers with an elongated superlattice using vdW epitaxy. The grown molybdenum trioxide layers induce high p-doping in graphene, maintaining a high carrier mobility. The asymmetrical band distortion caused by molybdenum trioxide deposition leads to in-plane electrical anisotropy. Our findings present a method to induce anisotropy in symmetric two-dimensional materials through the formation of asymmetric superlattices.
Article
Chemistry, Multidisciplinary
Qurat Ul Ain, Sehrish Iqbal, Shahzad Akhtar Ali, Murtaza Saleem, Habib Ur Rehman, Ata ulHaq, Ammar A. Khan
Summary: Supramolecular self-assembly of columnar discotic liquid crystals (DLCs) plays a crucial role in the formation of physical gels. The length of the alkyl chain in HATn DLC gelators significantly affects the thermal stability and morphology of gel phases. Polarised micro-Raman spectroscopy reveals optical activity in DLC fibres and a novel technique involving nematic-LC backfilling is used to study molecular orientation on the surface of HATn fibres. Furthermore, the correlation between DLC physical gel fibre morphology and optoelectronic device performance is investigated through the fabrication of DLC physical-gel Dye Sensitized Solar Cells (DSSCs), showing a strong relationship between dye concentration, interfacial compatibility, and DSSC photovoltaic performance.
Article
Chemistry, Physical
Priti Sengupta, Sampurna Bhattacharya, Debashree Das, Prasenjit Mondal, Runa Sur, Adity Bose, Kamalika Sen
Summary: This study demonstrates the encapsulation of rutin in beta-casein micellar cavity and the molecular interactions between them, which leads to sustained release and improved cytotoxicity of rutin.
JOURNAL OF MOLECULAR LIQUIDS
(2023)
Article
Food Science & Technology
Min Mao, Ru Jia, Yuanpei Gao, Wenge Yang, Jingjing Tong, Geran Xia
Summary: This study compared the effects of 5% tapioca starch, acetylated distarch phosphate, and hydroxypropyl distarch phosphate (HPDSP) on the gel quality of surimi. The results showed that HPDSP-surimi gel produced smaller drip loss, stabler breaking force and deformation, and less structural damage during frozen storage. The addition of 5% HPDSP effectively decreased the changes in the quality of the surimi gel in the novel gelation procedure (suwari-freezing-cooking, SFC).
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Jiao Yu, Linlu Song, Hong Xiao, Yong Xue, Changhu Xue
Summary: In this study, PPI and FO emulsion gels were added to surimi gel, resulting in improved mechanical and microstructural characteristics. The PEG showed enhanced hardness, adhesiveness, and chewiness of the surimi gel, with higher crosslinking degree, but lower color attributes. The PEG also formed a firmer network structure within the protein matrix at concentrations of 4-8 wt%.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Review
Construction & Building Technology
Chenxi Tang, Tung-Chai Ling, Kim Hung Mo
Summary: This paper provides an overview of utilizing Raman spectroscopy to study durability attacks on cement-based materials, such as carbonation, sulfate and alkali-silicate reaction. Raman spectroscopy is a useful tool for determining chemical bond changes and offering new perspectives on elucidating chemical reaction processes.
CONSTRUCTION AND BUILDING MATERIALS
(2021)
Article
Food Science & Technology
Laura Garcia Plaza, Panagiota Dima, Elisa Audin, Bernadeta Stancikaite, Ioannis S. Chronakis, Ana C. Mendes
Summary: Probiotic formulations containing lecithin phospholipids have been found to enhance the survival of Bifidobacterium animalis ssp. lactis (Bifido) probiotics. The interactions between Bifido and lecithin were dependent on the concentration of lecithin, and mainly occurred through hydrophobic interactions. At a lecithin concentration of 0.1%.w/v, Bifido cells showed significantly higher viability compared to free Bifido probiotics over a 56-day period.
Article
Materials Science, Multidisciplinary
Divya Rawat, Aditya Singh, Niraj Kumar Singh, Ajay Soni
Summary: Angle-resolved polarization Raman spectroscopy of single crystal of Bi2Se3 reveals the elements of Raman tensor, providing insights into the strength of polarization along different crystallographic orientations. Intensity variations in polar plots corresponding to specific phonon modes suggest higher differential polarizability along the bc plane. These findings provide evidence of fundamental electron-phonon and anisotropic light-matter interactions in Bi2Se3.
Article
Nutrition & Dietetics
Catriona Thomson, Ada L. Garcia, Christine A. Edwards
Summary: Research on gut microbiota in different populations and diseases has boomed with next-generation sequencing techniques, but the impact of dietary fibres and components on gut microbial metabolic activities has been less studied. Dietary fibres are crucial for gut bacteria as an energy source, with their different properties influencing the diversity of microbiota composition and bioactive molecule production. Increasing understanding of individual responses to dietary manipulation in relation to microbiome composition and metabolite production could lead to personalized approaches for promoting good health.
PROCEEDINGS OF THE NUTRITION SOCIETY
(2021)
Article
Biochemical Research Methods
Stephanos Yerolatsitis, Andras Kufcsak, Katjana Ehrlich, Harry A. C. Wood, Susan Fernandes, Tom Quinn, Vikki Young, Irene Young, Katie Hamilton, Ahsan R. Akram, Robert R. Thomson, Keith Finlayson, Kevin Dhaliwal, James M. Stone
Summary: A portable, background and fluorescence free endoscopic Raman probe was developed using a unique optical fibre technology, allowing compatibility with standard bronchoscopes. By utilizing shifted-excitation Raman difference spectroscopy technique and a tunable 785 nm laser, the probe successfully separated fluorescence and Raman spectrum from highly fluorescent samples, demonstrating its suitability for biomedical applications.
JOURNAL OF BIOPHOTONICS
(2021)
Article
Chemistry, Applied
Jiaying Zhang, Wupeng Ge, Qunli Yu
Summary: The structural changes of cytochrome c in bovine muscle during postmortem aging were investigated, with results showing correlations between Fe ligand vibrations and apoptosis and protein degradation. The study found that as aging progressed, the pi* orbital d electron decreased, the pi electron density increased, and the frequency of the C-N stretching vibration increased. Additionally, the distance between heme Fe and N atoms of the porphyrin decreased, the bond length decreased, and the heme core size decreased.
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.