Background: At present, relevant animal experiments have confirmed that buckwheat had a good intervention effect on obesity and lipid metabolism disorder caused by high-fat diet. At the same time, studies have shown that the adaptive thermogenesis of brown fat could effectively improve the body's...

The wine industry generates large quantities of by-products each year. Therefore, this work aimed to isolate and evaluate the oil and protein fractions of Japanese quince (Chaenomeles japonica, JQ) press residue, offering a partial utilization of valuable bioactive compounds of wine industry...

The burgeoning global production of processed foods high in fat, sugar, and salt; and the nutrition transition have catalysed the global burden of non-communicable diseases, which has necessitated the production of foods with limited fat, sugar, and salt content. This study investigated the...

Many peptides are contained in rice wine, which may have various bioactivities, and need to be investigated. The aim of this study was to identify novel peptides with high α-glucosidase inhibition and antioxidant activities in rice wine and to illustrate their underlying mechanisms. Peptide...

The effect of ultrasound treatment combined with KCl instead of NaCl on the structure of myofibrillar proteins of semi-dried large yellow croaker was investigated by measuring protein oxidation indicators and observing structural changes. Compared with the fillets treated with NaCl combined with...

In recent years, biodegradable materials (carbohydrates, proteins, and lipids) have similar properties to plastic materials, which can be decomposed and will not cause environmental pollution. Thus, they can be developed into edible films as food packaging materials; however, their manufacturing...

Chlorogenic acid (CA), a natural polyphenolic antioxidant, is used in meat products to prevent spoilage due to oxidation. Transglutaminase (TGase) is an effective protein cross-linking agent applied to meat gel products to increase the elasticity of the protein gel. The present study illustrated...

The physicochemical characteristics of soluble nano-sized quinoa protein isolates prepared by combined pH shifting and high-pressure homogenization were studied. Commercial quinoa protein isolates were exposed to pH shifting at acidic (pH 2-6) or alkaline (pH 8-12) conditions followed by...

This study aimed to utilize two by-products, acid whey and apple pomace, as well as an indigenous Lactococcus lactis LL16 strain with the probiotic potential to produce a sustainable cheese with functional properties. Acid whey protein cheese was made by thermocoagulation of fresh acid whey and...

Development of oxidized starch with functional properties by regioselective oxidation technology is of interest and provides a new research direction for starch science. In this work, the green-chemistry method of the laccase-TEMPO system was chosen to regioselectively oxidize the C6-OH groups of...