Paper
Formation and characteristics of large yellow croaker (Pseudosciaena crocea) roe protein isolates/gellan gum composite gels: effects of pH and mass ratio
In this study, the phase-separation behavior of large yellow croaker (Pseudosciaena crocea) roe protein isolates (pcRPI) with gellan gum (Gg) was investigated, and the gel properties of pcRPI/Gg gels were also evaluated.
Paper
Sustainable enhancement of conjugated linoleic acid (CLA) production in lactic acid bacteria cocultures via ethanol permeabilization
Co-culture with ethanol synergistically enhances CLA production. Ethanol increases membrane permeability, facilitating LA cellular uptake and its isomerization to CLA by LAI.
Paper
Selenium supplementation effect of selenium-chelating peptide from sturgeon (Acipenseridae) heads and prevention of liver injury in selenium-deficient mice
Selenium deficiency leads to oxidative stress and inflammatory damage, while peptide–selenium chelation effectively alleviates this insufficiency.
Paper
Low-molecular-weight hyaluronic acid prepared through photoelectric-Fenton reaction protects Caco-2 cells from oxidative damage by regulating metabolites
A novel photoelectric-Fenton method was developed to efficiently depolymerize hyaluronic acid (HA), and the resulting low-molecular-weight HA could protect Caco-2 cells from oxidative damage by regulating cellular metabolites.
Paper
Molecular properties and allergenicity of lectin from Ulva lactuca
Ulva lactuca, the type species of the green algae, holds ecological significance in coastal ecosystems and has attracted considerable interest in food and medical applications due to its bioactive constituents.
About this collection
Precision nutrition provides a scientific basis for the creation of nutritious and healthy food while ensuring safety and efficacy. Over the past decade, there has been significant growth in the knowledge surrounding the precision nutrition and the nutritious and healthy food creation. However, knowledge gaps remain, particularly in understanding interaction between dietary components and human health.
This special collection brings together work on this topic from the 5th International Symposium of Food Science and Nutrition Health (ISFSNH) which was held in Dalian Polytechnic University from the 28th – 30th May 2025.
This is a collaborative collection between Sustainable Food Technology and Food & Function.
Guest Editors: Professor Beiwei Zhu (Dalian Polytechnic University, China), Professor Mingqian Tan (Dalian Polytechnic University, China), and Professor Shasha Cheng (Dalian Polytechnic University, China)