State Key Laboratory of Food Science and Technology

Advancements in Intelligent Thawing Systems for Protein‐Based Foods: An Industry 5.0 Perspective

ABSTRACT Freezing is essential for maintaining the stability of the global supply chain for protein‐based foods such as meat and aquatic products. However, traditional thawing technologies suffer from low efficiency and severe quality deterioration. Aligned with the principles of...

Integrated Physiological and Transcriptomic Analyses of Saccharomyces cerevisiae Under Syringaldehyde Stress

Syringaldehyde is a major lignin-derived inhibitor in lignocellulosic hydrolysates that affects growth, metabolism, and ethanol fermentation in Saccharomyces cerevisiae; however, the mechanisms underlying its toxicity and cellular adaptation remain poorly understood. In this stud...

Temporal Multi-Omics Reveals Microbial and Metabolic Succession Following Astilbin Treatment in a Human Colonic Model

Background: Astilbin is a bioactive flavonoid with documented anti-inflammatory properties; however, its sustained interactions with the gut microbiota remain poorly understood. Fecal samples from three healthy donors were pooled and fermented with astilbin in an in vitro human c...

A triple-responsive smart controlled-release system for antifungal volatiles: toward sustainable agriculture via pathogen-targeted control and crop growth promotion

Fungal contamination causes substantial global food loss and waste. Among these, tomato gray mold caused by Botrytis cinerea is particularly severe, leading to a global reduction in tomato yield of 10–50%. Meanwhile, the overuse of conventional chemical fungicides has triggered a...

Study on the changes and mechanisms on the quality of beef tripe during tenderization

BACKGROUND: The quality characteristics of salted beef tripe were investigated throughout the multi-stage tenderization process, encompassing cleaning, pre-cooking, alkaline treatment (sodium carbonate), water soaking and final cooking. The underlying tenderization mechanism was...

Skeletal muscle H3K18 lactylation inhibits hepatic gluconeogenesis through IL-6 mediated interorgan communication

The mechanisms underlying the dynamic interplay between skeletal muscle and systemic glucose homeostasis in type 2 diabetes remain elusive. Increased lactate level has long been noticed in diabetes, however, whether the elevated lactate is a cause or consequence of impaired gluco...