Cookies on Nutrition and Food Sciences

Like most websites we use cookies. This is to ensure that we give you the best experience possible.

 

Continuing to use www.cabi.org  means you agree to our use of cookies. If you would like to, you can learn more about the cookies we use.

Nutrition and Food Sciences

Nutrition and food science information across the food chain supporting academic and industrial research

Nutrition and Food Science is now available on our new platform, CABI Digital Library. Please note that this website will be discontinued in mid-December, and all access will be automatically redirected to CABI Digital Library.

Take a look at Nutrition and Food Science on CABI Digital Library. 

Results per page:

Search results

Abstract

Aspergillus flavus and subsequently produced carcinogenic aflatoxins frequently contaminate postharvest food crops, resulting in a threat to global food safety. Chemical preservatives are currently the main antifungal agents. However, fungal resistance effect, biological toxicity, and environmental ...

Author(s)
Wei Shan; Zhang YiGe; Wu MengHan; Lv YangYong; Zhang ShuaiBing; Zhai HuanChen; Hu YuanSen
Publisher
Elsevier Ltd, Oxford, UK
Citation
International Journal of Food Microbiology, 2024, 409,
Abstract

A simple reverse solvent co-precipitation method was designed to prepare zein/debranched oxidized starch core-shell composite nanoparticles . Studies have shown that the composite nanoparticles have good stability and the ability to protect resveratrol from chemical degradation during long-term...

Author(s)
Zhang ZhiHeng; Meng YaXu; Wang JinPeng; Qiu Chao; Miao WenBo; Lin QianZhu; Li XiaoJing; Sang ShangYuan; McClements, D. J.; Jiao AiQuan; Jin ZhengYu
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Hydrocolloids, 2024, 148, Part B,
Abstract

Phycocyanin is prone to degradation under acidic conditions and unstable at high temperatures, which is a key scientific issue limiting its application in food. Many methods have been used to maintain the stability of phycocyanin, but no excellent method has emerged. In order to achieve the...

Author(s)
Yin ZiHao; Zou JunZhe; Wang MengWei; Huang RuoNan; Qian YueMiao; Zeng MingYong; Li FangWei
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Hydrocolloids, 2024, 148, Part A,
Abstract

Compiling hydrophobic and hydrophilic proteins to form mechanically reliable bilayer film with improved water barrier properties and hydrophobicity to replace petroleum-based standards is challenging because fabricating compatible surfaces and flexible film with interlinked interfaces is complex....

Author(s)
Easdani, M.; Ahammed, S.; Saqib, M. N.; Liu Fei; Zhong Fang
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Hydrocolloids, 2024, 148, Part A,
Abstract

One of the possible advantages of protein fibers in composites is that they can interact with the continuous gel matrix as active fillers at neutral pH. This study aimed to investigate the impacts of short (SAF) and long amyloid fibrils (LAF) and ionic strength (0-150 mM NaCl) on the whey protein...

Author(s)
Khalesi HoDa; Zhao YiGuo; Sun CuiXia; Lu Wei; Cao YiPing; Zhang Yin; Kadkhodaee, R.; Fang YaPeng
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Hydrocolloids, 2024, 148, Part A,
Abstract

Protein-polysaccharide conjugates formed via Maillard reaction have the potential as a new type of encapsulation system. However, understanding the effects of the Maillard conjugates as carriers for anthocyanins (ANTs) is limited. The objectives of this study were to develop conjugation of sesame ...

Author(s)
Parandi, E.; Mousavi, M.; Assadpour, E.; Kiani, H.; Jafari, S. M.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Hydrocolloids, 2024, 148, Part A,
Abstract

The inhibitory mechanism of gallic acid (GA) on α-amylase was investigated through enzymatic inhibition assays, multi-spectroscopy, Job plot analysis and in-silico molecular docking. The results reveal that GA competitively binds to the active site of α-amylase in a 1:1 stoichiometry, dominantly ...

Author(s)
Huang YanYi; Richardson, S. J.; Brennan, C. S.; Kasapis, S.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Hydrocolloids, 2024, 148, Part A,
Abstract

Soft composite gels were prepared with ultrasound-treated rice protein (URP, 4%) and rice starch (RS, 6%). The compositional and physical attributes of URP were elucidated, and the textural, rheological and structural properties of the composite gels were characterized. URP showed a reduced...

Author(s)
Ji Xin; Xiong, Y. L.; Jiang Jiang
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Hydrocolloids, 2024, 148, Part A,
Abstract

Electrostatic complex coacervation between chia seed gum (CSG) and whey protein isolate (WPI) under different pH values (8-1), WPI/CSG mass ratios (16:1-1:1, w/w), and NaCl concentrations (0-400 mM) was investigated. Stronger complexation occurred at relatively high mass ratios (16:1, 8:1, and 4:1) ...

Author(s)
Li Lin; Lai Bin; Yan JiaNan; Yambazi, M. H.; Wang Ce; Wu HaiTao
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Hydrocolloids, 2024, 148, Part A,
Abstract

This aim of this study was to investigate the effects of limited enzymatic hydrolysis (H), glycation (G), and amyloid fibril (F) modification on the emulsifying and antioxidant activities of β-Lactoglobulin (β-Lg). Changes in the physicochemical properties of limited enzymatic hydrolysis-modified...

Author(s)
Zhang QingChun; Wang Rui; He JianFei; Tang Wei; Liu JianHua
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Hydrocolloids, 2024, 148, Part A,

Refine Results

Sort Order
Author
Geographical Location
Item Type
Language
Organisms
Subject Topics