Latest Research Publications - Life Science Network

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Created 25 Aug 2026

Novel acidic β-glucans from Ganoderma lucidum: Structural characterization and molecular-weight-related antioxidant activity.

by Zhouwei Wu, Xiaocui Liu, Yi Luo, Chenxi Quan, Xingrong Peng, Minghua Qiu — Food research international (Ottawa, Ont.). Volume 242(Pt 5): 120192. Oct 31, 2026.
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Created 25 Aug 2026

Bioinspired HP-β-CD/TA co-assembled coating enhances acid tolerance and fermentation performance of Lactiplantibacillus plantarum XJ25.

by Jiajun Huang, Mengxin Han, Ruotong Pang, Xinle Wang, Yangnan Yan, Xuan Wang, Ziling Yang, Shuwen Liu, Xianghong Xie — Food research international (Ottawa, Ont.). Volume 242(Pt 5): 120193. Oct 31, 2026.
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Created 25 Aug 2026

A microbiota-informed pipeline for in vitro characterisation of insulinotropic properties of dairy fermentates using static EndoC-βH1 and dynamic microfluidic models.

by Enriqueta Garcia-Gutierrez, Alise J Ponsero, Víctor Calero, Helen Slattery, Catarina Gonçalves, Laura Marroquí, Paul D Cotter — Food research international (Ottawa, Ont.). Volume 242(Pt 5): 120207. Oct 31, 2026.
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Created 25 Aug 2026

Microplastics and nanoplastics: Characterizing potential health perturbations and mechanistic evidence.

by Ting-Shuo Lu, Shi-Yun Wang, Yue-Xi Liu, Fang-Yuan Teng, Hong-Xia Li — Food research international (Ottawa, Ont.). Volume 242(Pt 5): 120205. Oct 31, 2026.
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Created 25 Aug 2026

Perioperative administration of fucoidan induced changes in immune cell composition and resulted in no beneficiary outcomes in the acute phase of postoperative neurocognitive recovery.

by Cundong Liu, Linpeng Li, Wenyi Wang, Yuan Zhou, Xiaosheng Liang, Chao Song, Bo Peng, Shan Xiao, Shufang Li, Yi Zou — Food research international (Ottawa, Ont.). Volume 242(Pt 5): 120214. Oct 31, 2026.
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Created 25 Aug 2026

Reconstructing food colorants via synthetic biology: From microbial cell factories to sustainable biomanufacturing supply chains.

by Zeyu Li, Jiali Zhang, Junsong Xiao, Yingying Zhu, Dawei Ni, Wanmeng Mu — Food research international (Ottawa, Ont.). Volume 242(Pt 5): 120221. Oct 31, 2026.
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Created 25 Aug 2026

Disrupting the cardiolipin oxidation-apoptosis axis: low-temperature, high-salinity depuration extends anhydrous storage in Pacific oysters.

by Nan Meng, Xinyu Cao, Yu Song, Peixu Cong, Yanjun Liu, Yi Liu, Changhu Xue, Jie Xu — Food research international (Ottawa, Ont.). Volume 242(Pt 5): 120223. Oct 31, 2026.
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Created 25 Aug 2026

Effects of sous vide cooking on the textural properties of restructured chicken steak: based on the regulation of myofibrillar protein cross-linking.

by Yuanyuan Xiong, Zihan Deng, Jingwei Zhao, Wei He, Yong Xie, Baocai Xu, Wenda Wu — Food research international (Ottawa, Ont.). Volume 242(Pt 5): 120226. Oct 31, 2026.
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Created 25 Aug 2026

Mechanistic modulation of macromolecular interactions between modified cellulose and myofibrillar protein under low salt conditions: effects on gel properties.

by Zhi Huang, Can Deng, Xiangyun Cao, Wei Quan, Aihua Lou, Yan Liu, Qingwu Shen, Lei Zhou — Food research international (Ottawa, Ont.). Volume 242(Pt 5): 120229. Oct 31, 2026.
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Created 25 Aug 2026

Temperature dependence of Bacillus cereus spores: effects on sporulation, germination behavior, and inner membrane protein responses.

by Mengya Li, Kequan Xing, Sunyan Wang, Xin Liu, Kezhou Cai, Baocai Xu — Food research international (Ottawa, Ont.). Volume 242(Pt 5): 120252. Oct 31, 2026.
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