Collectively, D-tagatose exerts its protective effects against HSHFD-induced metabolic disorders through the gut microbiota-metabolism axis, highlighting its potential as a functional food ingredient for the prevention and improvement of obesity-associated metabolic diseases.
This study investigated the relationships between intermolecular interactions, physicochemical properties, and EGCG release in ternary nanoparticles assembled from hyaluronic acid (HA), wheat germ gliadin (WGG), and epigallocatechin gallate (EGCG). Multi-spectroscopic analyses, molecular docking, and molecular dynamics...
Bioactive peptides (BAPs) derived from animal, plant, and microbial proteins have attracted considerable interest because of their potential antioxidant, antihypertensive, antimicrobial, and immunomodulatory activities. However, differences in protein matrix structure, amino acid composition, and non-protein components...
Po-Rui Liang, Long Pan, Ai-Mei Liao et al.· Journal of Food Science· 0 citations
Hydrophobic bioactives (e.g., curcumin, carotenoids, polyphenols) offer substantial health benefits but are fundamentally limited by poor water solubility, environmental instability, and low gastrointestinal bioavailability. While colloidal delivery systems help overcome these barriers, current research typically isola...
Congxi Xu, Weiwei Cheng, Xinshuai Zhang et al.· Critical reviews in food sci...· 0 citations
An aptamer-functionalized rough gold nanoparticle (RPG)-based photothermal platform that enables rapid and quantitative detection of S. aureus using a smartphone-compatible thermal imaging system in combination with a laser and an infrared thermal camera is reported.
As a sustainable plant protein resource, wheat germ protein (WGP) has attracted increasing attention because of its high digestibility, balanced essential amino acid profile, and broad potential in functional food development. However, its industrial application remains limited by processing bottlenecks and an incomple...
Long Pan, Jing Cai, Ai-Mei Liao et al.· Critical reviews in food sci...· 0 citations
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