Double emulsions (e.g., O/W/O and W/O/W emulsions) have important applications in healthy food development for food industry. Herein, we prepared O/W/O and W/O/W emulsions by two-step emulsification method only using two food grade emulsifiers (Octenyl succinate starch ester (OSA starch) and...

The objective of this study was to 3D-print foods that is a combination of two types of ingredients using a dual-nozzle 3D food printer, and analyze the effect of the hybrid structure on their texture. Eleven different foods were printed and baked, featuring horizontally or obliquely layered hybrid ...

Despite being ranked at the top of the list of sustainable crops, the consumption of pulses in developed countries is still limited due to the consumers' perception of long preparation time and potential gastrointestinal upsets. For exploring the best technological routes to obtain pulses-based...

Current tribological methods show unsatisfactory performance in evaluating food graininess, neglecting the existence of tactile vibration in human oral perception. Inspired by this biological mechanism, we proposed a novel setup that can mimic the oral tactile sensation. Taking chocolate syrups and ...

Umami peptides from natural resources have garnered considerable attention for their potential bioactivities and flavor-enhancing characteristics. In this study, we constructed a database comprising 123 peptides from Stropharia rugosoannulata and screened for umami peptides with both angiotensin...

This study aimed to elucidate how the Maillard reaction (MR) affects the flavor and bioactivities of Lentinula edodes hydrolysates (LEHs). Changes in flavor were investigated using non-targeted metabolomics techniques (GC-MS and LC-MS/MS) and sensory evaluation. Simultaneously, UV absorption,...

This study aimed to extract oleosomes (OLs) from flaxseeds and assess their response to environmental conditions during storage (pH and ionic strengths), shear and tribological stresses. Our hypothesis was that a shear-induced instability will enable OLs to exhibit favourable lubrication...

An optimized yellowing process for yellow tea (YT) was recently developed. The study found that the optimized yellowing process caused a significant increase in sweet and floral aromas by 31.3% and 24.0%, respectively. A total of 21 aroma-active compounds were identified using gas...

Roasting is crucial for the distinct flavor of Wuyi rock tea (WRT). This study applied untargeted metabolomics to investigate the effects of roasting on 139 WRT samples roasted at light fire (LF) or moderate fire (MF) intensities. Compared to LF, MF roasting led to a decrease in the cis/trans...

In this work, a rapid, specific, and visual ratiometric fluorescence probe was constructed for tetracycline hydrochloride (TCH) determination based on zinc-doped carbon quantum dots (Zn-CDs). In the presence of TCH, the blue fluorescence at 440 nm originating from Zn-CDs was quenched, and the green ...