Latest Research Publications - Life Science Network

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Created 08 Sep 2026

Molecular determinants of protein foamability and foam stability revealed by hydrogen/deuterium exchange MALDI mass spectrometry.

by Tetsuo Torisu, Moe Konishi, Susumu Uchiyama — Food research international (Ottawa, Ont.). Volume 243(Pt 2): 120435. Nov 01, 2026.
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Created 08 Sep 2026

Cross-cultivar prediction of apple SSC: Mitigating biological variability through optical properties and calibration transfer methods.

by Chanjun Sun, Lei Zhang, An He, Zhiming Guo, Xiaobo Zou — Food research international (Ottawa, Ont.). Volume 243(Pt 2): 120436. Nov 01, 2026.
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Created 08 Sep 2026

Integrated rumen microbiome and lipidomic analyses reveal the effects of feeding-regimes on fat deposition and mutton odor formation in Bashbay sheep.

by Zhiqiang Cheng, Cheng Zhang, Mengfei Li, Jiancheng Liu, Yong Chen, Changjiang Zang — Food research international (Ottawa, Ont.). Volume 243(Pt 2): 120443. Nov 01, 2026.
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Created 08 Sep 2026

Insight into the structural and physicochemical properties of enzymatic debranched starch-EGCG complexes derived from three indica rice cultivars.

by Kai Du, Long Chen, Zhaoxian He, Xuefei Yang, Shiyi Li, Zhi Zheng — Food research international (Ottawa, Ont.). Volume 243(Pt 2): 120444. Nov 01, 2026.
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Created 08 Sep 2026

Unravelling the role of lipid molecules in odor-active compound formation during beef roasting.

by Jing Li, Pingyang Li, Yujie Shi, Yimeng Ren, Longzhu Zhou, Qingyu Zhao, Junmin Zhang, Miaomiao Dong, Xiaoqing Guo, Yilin Bai, Dongdong Bo, Yueyu Bai, Chaohua Tang — Food research international (Ottawa, Ont.). Volume 243(Pt 2): 120452. Nov 01, 2026.
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Created 08 Sep 2026

A multi-herb botanical formula ameliorates diet-induced non-alcoholic fatty liver disease associated with microbiota-dependent metabolic remodeling in mice.

by Xinrui Meng, Fan Wang, Ying Li, Yan Li, Meiping Zhang, Jing Cong — Food research international (Ottawa, Ont.). Volume 243(Pt 2): 120383. Nov 01, 2026.
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Created 08 Sep 2026

Balancing fermentation control and aroma complexity in semi-spontaneous kiwifruit fermentation through Saccharomyces cerevisiae inoculum level.

by Wanju Yan, Yuanjing Li, Zitong Zhang, Rou Cai, Sinuo Feng, Jia Han, Wangsheng Sun, Rui Cai, Zhouli Wang, Jing Guo — Food research international (Ottawa, Ont.). Volume 243(Pt 2): 120457. Nov 01, 2026.
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Created 08 Sep 2026

In vitro protein digestibility assessment in edible seaweeds: Methodological approach and species comparison.

by Laura Díaz-Piñero, Yubexi Correa, Hylenne Bojorges, Juan Carlos Martínez, Isidra Recio, Amparo López-Rubio, Marta Martínez-Sanz — Food research international (Ottawa, Ont.). Volume 243(Pt 2): 120458. Nov 01, 2026.
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Created 08 Sep 2026

Development of low-temperature air-blast-dried non-Saccharomyces yeast starters for rice flour-added bread and their potential in industrial bakery applications.

by Yeong-Jun Kim, Su-Hyun Lee, Jong-Hyun Lee, Jun-Su Choi, Sae-Byuk Lee — Food research international (Ottawa, Ont.). Volume 243(Pt 2): 120459. Nov 01, 2026.
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Created 08 Sep 2026

Carboxymethyl cellulose-mediated crust restructuring regulates quality attributes and hazardous intermediate accumulation in fried battered oysters.

by Hanting Ma, Qianqian Liang, Kexin Wang, Hansong Zhang, Lisha Yang, Wenzheng Shi — Food research international (Ottawa, Ont.). Volume 243(Pt 2): 120462. Nov 01, 2026.
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