Fabrication, characterization, and fat substitution application in chocolate spreads of methyl cellulose and xanthan gum foam-templated oleogels.

Food-grade oleogels were prepared by lyophilizing the foam-template of methyl cellulose (MC) and xanthan gum (XG). The cryogels prepared using MC exhibited low density, high porosity and firmness, as well as high oil absorption capacity (OAC) and oil binding capacity (OBC). Furthermore, the addition of XG improved properties of cryogels.

Effect of gel composition interaction on rheological, physicochemical and textural properties of methyl cellulose oleogels and lard replacement in ham sausage.

Cellulose-derived edible vegetable oleogels can replace saturated/trans fats. The gelation mechanism relies on non-covalent interactions between gel components, influenced by their structure, concentration, and nature of the gelling factors. On the premise of preparing methyl cellulose (MC) with different viscosity, the effects of different gelling agents, MC, gelatin and oil concentration on the structure, physicochemical properties, oil binding capacity (OBC) and texture of emulsion and oleogels were studied.

Exploring the influence and mechanism of different frying methods on the flavor quality of low-salt sour meat.

To obtain nutritious, healthy, and flavor-enriched sour meat products, the effects of different frying methods (microwave, air-frying, and traditional frying) on the flavor quality of low-salt sour meat were evaluated using metabolomics and other flavor analysis techniques. The pH value of the sour meat rose dramatically, while the TBARS value dropped significantly after frying. E-nose and E-tongue results showed that air-frying could reduce acidity and improve umami.

Micro-encapsulation of garlic oil using esterified-wheat porous starch and whey protein isolate: Physicochemical properties, release behavior during in vitro digestion.

The study aimed to inhibit the stimulating impact of garlic oil (GO) on the stomach and attain high release in the intestine during digestion. So, wheat porous starch (WPS) was modified with octenyl succinic acid (OSA) and malic acid (MA) to obtain esterified WPS, OWPS and MWPS, respectively. The differences in physicochemical, encapsulation, and digestive properties of two GO microcapsules, WPI/OWPS/GO and WPI/MWPS/GO microcapsules produced by using OWPS and MWPS as variant carrier materials and whey protein isolate (WPI) as the same coating agent, were compared.

LRNAS: Differentiable Searching for Adversarially Robust Lightweight Neural Architecture.

The adversarial robustness is critical to deep neural networks (DNNs) in deployment. However, the improvement of adversarial robustness often requires compromising with the network size. Existing approaches to addressing this problem mainly focus on the combination of model compression and adversarial training.

Preparation and characterization of zein-caseinate-pectin complex nanoparticles for encapsulation of curcumin: pectin extracted by high-speed shearing from passion fruit (Passiflora edulis f. flavicarpa) peel.

Background: Pectin extracted by high-speed shearing from passion fruit peel (HSSP) is a potentially excellent wall material for encapsulating curcumin, which has multiple advantages over pectin prepared by heated water extraction. HSSP was used to fabricate complex nanoparticles of zein-sodium caseinate-pectin for encapsulation of curcumin in this study. The influence of heating on the physicochemical properties of the composite nanoparticles was also investigated, as well as the effect of composite nanoparticles on the encapsulation efficiency, antioxidant activity and release characteristics of curcumin.

Study on the mechanism of improving the quality of salted egg yolks by ultrasonic synergistic NaCl dry-curing.

The dry separate curing of duck egg yolks was carried out by ultrasonic synergize NaCl (sodium chloride) and NaCl alone. The mechanism of the amelioration of salted egg yolk quality by ultrasonic synergistic NaCl dry-curing was studied. The quality variations of the salted egg yolks were analyzed for the same curing time and NaCl content achieved by ultrasonic synergistic NaCl curing and NaCl curing alone.

Mechanisms of cooking methods on flavor formation of Tibetan pork.

To obtain flavor-enriched Tibetan pork products, the impact of oxidation degree on the flavor of Tibetan pork with different cooking methods (microwaving, frying, boiling, and air frying) was evaluated using an E-nose, an E-tongue, GC-MS, and LC-MS. The level of oxidation was lower in M and F and higher in B and AF groups. Hexanal, pentanal, benzaldehyde, 1-octen-3-ol, and 3-hydroxy-2-butanone were identified as significant contributors to cooked samples.

Effects of nanocellulose combined with high pressure on the textural, structural, and gel properties of sausage.

This study aimed to improve the gel quality of golden threadfin bream () sausage by adding sugarcane nanocellulose (SNC) and using high pressure combined with a two-stage heat treatment. The gel strength, textural properties, protein secondary structure, water states, and microstructure were analyzed and compared. The results indicated that the heat treatment was beneficial to stabilizing the protein gel structure, increasing the gel strength and textural quality, and reducing the cooking loss.

Effects of high-speed shear and double-enzymatic hydrolysis on the structural and physicochemical properties of rice porous starch.

This study aimed to investigate the physicochemical properties of the rice porous starch (HSS-ES) prepared by high-speed shear combined with double-enzymatic (α-amylase and glucoamylase) hydrolysis, and to reveal their mechanism. The analyses of H NMR and amylose content showed that high-speed shear changed the molecular structure of starch and increased the amylose content (up to 20.42 ± 0.

Exploring the formation mechanism of off-flavor of irradiated yak meat based on metabolomics.

Irradiation's effects on quality, volatile compounds, and differential metabolites of yak meat were studied. Irradiation dose at 3 kGy had no effect on yak meat quality, however irradiation dose at 5 kGy resulted in yak meat quality deterioration as well as considerable irradiated off-flavors. And the level of the off-odor was strongly associated with the irradiation dose, and allyl methyl sulfide, octanal, nonanal, benzaldehyde, and 4-methylthiazole were all significant producers of off-odor.

Reducing the potential allergenicity of amandin through binding to (-)-epigallocatechin gallate.

Potential allergenicity of amandin was reduced by binding amandin with (-)-epigallocatechin gallate (EGCG) via alkaline, free radical, ultrasound-assisted alkaline, and ultrasound-assisted free radical methods. These results of total phenol content, free sulfhydryl group, free amino group, surface hydrophobicity, and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) indicated that amandin might be covalently bound to EGCG through reactive groups such as sulfhydryl and amino groups, or non-covalently through hydrophobic interactions. Fourier transformed infrared (FT-IR) spectroscopy and fluorescence spectroscopy revealed structural changes of amandin-EGCG conjugate, which also caused significant reduction in potential allergenicity of amandin.

Structural and rheological properties of nanocellulose with different polymorphs, nanocelluloses I and II, prepared by natural deep eutectic solvents from sugarcane bagasse.

Sugarcane bagasse, a sugar industry waste, has plentiful cellulose. The present work was aimed to prepare the quality nanocellulose with different polymorphs, nanocelluloses I (NC-I) and II (NC-II) utilizing natural deep eutectic solvents (choline chloride and oxalic acid dihydrate) combined with mechanical treatment from purified cellulose (celluloses I and II), which were prepared from sugarcane bagasse, and to further compare the structural and rheological properties of NC-I and NC-II. Results showed that the yields of NC-I and NC-II were 73.

A Simple Colorimetric Assay for Sensitive Cu Detection Based on the Glutathione-Mediated Etching of MnO Nanosheets.

In this paper, we developed a quick, economical and sensitive colorimetric strategy for copper ions (Cu) quantification via the redox response of MnO nanosheets with glutathione (GSH). This reaction consumed MnO nanosheets, which acted as a catalyst for the oxidation of 3,3',5,5'-tetramethylbenzidine (TMB) to a blue product (oxTMB). In the presence of Cu, the GSH was catalyzed to GSSG (oxidized glutathione), and the solution changed from colorless to deep blue.

Changes in volatile flavor of yak meat during oxidation based on multi-omics.

Hydroxyl radical system combined with GC-IMS and metabolomics were used to assess the effect of oxidation on the formation of volatile flavor emitted from yak meat. The formation of volatile compounds, including heptanal, octanal, nonanal, 2,3-glutaraldehyde, 3-hydroxy-2-butanone, etc. were promoted by oxidation.

Effects of pretreatment, NaOH concentration, and extraction temperature on the cellulose from Lophatherum gracile Brongn.

Lophatherum gracile Brongn. (LGB), a homology material of medicine and food, has plentiful cellulose. Aiming to investigate the physiochemical characteristic differences of LGB cellulose extracted by various pretreatment methods and extraction conditions, the effect of dry crushing and wet beating, and the alkaline solution concentration and temperature were compared.

Medical Image Classification Algorithm Based on Visual Attention Mechanism-MCNN.

Due to the complexity of medical images, traditional medical image classification methods have been unable to meet the actual application needs. In recent years, the rapid development of deep learning theory has provided a technical approach for solving medical image classification. However, deep learning has the following problems in the application of medical image classification.

Proteins associated with quality deterioration of prepared chicken breast based on differential proteomics during refrigerated storage.

Background: Prepared chicken breast deterioration is a complex biochemical process, of which protein change is one of the main features. The present research focuses on the analysis of proteins related to the deterioration in quality of prepared chicken breast through differential proteomics analysis.

Results: The physicochemical indexes of prepared chicken breast showed that quality gradually decreased at the second week of refrigerated storage, while the deterioration of chicken breast meat was obvious at the third week.

Catechinic acid, a natural polyphenol compound, extends the lifespan of Caenorhabditis elegans via mitophagy pathways.

Catechinic acid (CA), widely present in tea and fruits, has vital biological and pharmacological properties. CA plays an important role in the regulation of lifespan. However, the mechanism behind its anti-aging properties remains poorly characterized.

D-penicillamine modified copper nanoparticles for fluorometric determination of histamine based on aggregation-induced emission.

A fluorometric method for the determination of histamine has been developed based on aggregation-induced emission (AIE) effect of D-penicillamine capped copper nanoparticles (DPA-CuNPs). The fluorescent DPA-CuNPs were synthesized by a one-pot method using D-penicillamine as both reducing agent and stabilizing ligand. The size, morphology and physical chemical properties of DPA-CuNPs were examined by transmission electron microscopy (TEM), fluorescence spectroscopy, fourier transform infrared spectroscopy (FTIR) and absorption spectroscopy.

Metabolic effect of AOS-iron in rats with iron deficiency anemia using LC-MS/MS based metabolomics.

Iron deficiency anemia (IDA) is a worldwide nutritional problem. The metabolic mechanism of IDA is still unclear. So, the underlying metabolic mechanism of iron supplementation has not been reported even if various iron supplements to treat IDA have been studied.

Medical Image Segmentation Algorithm Based on Feedback Mechanism CNN.

With the development of computer vision and image segmentation technology, medical image segmentation and recognition technology has become an important part of computer-aided diagnosis. The traditional image segmentation method relies on artificial means to extract and select information such as edges, colors, and textures in the image. It not only consumes considerable energy resources and people's time but also requires certain expertise to obtain useful feature information, which no longer meets the practical application requirements of medical image segmentation and recognition.