Sustainable Food Technology最新文献_第2页

Effect of high-pressure soaking on the physicochemical, nutritional, and techno-functional properties of pearl millets 高压浸泡对珍珠粟理化、营养及工艺功能特性的影响

Sustainable Food Technology Pub Date : 2025-03-03 DOI: 10.1039/D5FB00042D

P. Himashree and R. Mahendran

{"title":"Effect of high-pressure soaking on the physicochemical, nutritional, and techno-functional properties of pearl millets","authors":"P. Himashree and R. Mahendran","doi":"10.1039/D5FB00042D","DOIUrl":"https://doi.org/10.1039/D5FB00042D","url":null,"abstract":"Pearl millets are important crops that have a significant nutritional value. Using processed pearl millets can add value to various food products and contribute to food and nutritional security. In this study, high pressure processing was applied in soaking the pearl millets to increase iron bioavailability by degrading the anti-nutrient phytate. Millet samples were soaked at three pressure levels of 300, 350, and 400 MPa for three different treatment times of 30-, 60-, and 90 min. Treatments resulted in up to an 80.61% reduction in the phytate content. The free iron content of the pearl millet increased to 579.24 mg kg−1 from 127.73 mg kg−1 with a pressure of 350 MPa for 90 min soaking. There were no significant changes in the nutritional profile of the treated samples, except that longer treatment times reduced the carbohydrate content. High-pressure treatments resulted in up to 12.1% and 5.9% increase in water and oil absorption capacities of millets, respectively. Significant differences in thermal and pasting properties of treated samples of millets showed that high-pressure processing altered the techno-functional properties of millets. Results illustrate that the high-pressure treatment, as a novel approach, can reduce phytate and improve free iron content in millets.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 3","pages":" 714-724"},"PeriodicalIF":0.0,"publicationDate":"2025-03-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d5fb00042d?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

High-intensity ultrasound affects the physicochemical, structural and functional properties of proteins recovered from noni (Morinda citrifolia) seeds 高强度超声对诺丽种子中蛋白质的理化、结构和功能特性的影响

Sustainable Food Technology Pub Date : 2025-02-28 DOI: 10.1039/D4FB00321G

Kevin Ulises López-Mártir, José Armando Ulloa, Judith Esmeralda Urías-Silvas, Petra Rosas-Ulloa and Blanca Estela Ulloa-Rangel

{"title":"High-intensity ultrasound affects the physicochemical, structural and functional properties of proteins recovered from noni (Morinda citrifolia) seeds","authors":"Kevin Ulises López-Mártir, José Armando Ulloa, Judith Esmeralda Urías-Silvas, Petra Rosas-Ulloa and Blanca Estela Ulloa-Rangel","doi":"10.1039/D4FB00321G","DOIUrl":"https://doi.org/10.1039/D4FB00321G","url":null,"abstract":"Recently, fruit seeds have been considered as an alternative source of protein with the potential to replace those of animal origin in food products. However, such proteins often present some limitations in their functional and nutritional properties. Therefore, the objectives of this study were to prepare a protein concentrate from noni seeds (NSPC) and to evaluate the impact of ultrasound (42 kHz, 130 W, 20 min and 40 min) on their structural, physicochemical, and functional properties. According to the results obtained, ultrasound modified the secondary and tertiary protein structures of NSPC, with changes that were reflected through the parameters of surface hydrophobicity, fluorescence intensity, molecular flexibility, particle size, as well as the contents of sulfhydryls, α-helix, β-sheet, β-turn and random coil. As a consequence of these modifications, the protein purity of NSPC increased by 7.5%, protein solubility by 90.90%, oil holding capacity by 12.0%, emulsifying capacity by 17.1%, emulsion stability by 15.12%, and foaming capacity by 25.7%. Furthermore, protein digestibility and antioxidant capacity were increased by 4.32% and 6.49%, respectively. Therefore, the modification of the physicochemical, functional, biochemical and structural properties of NSPC by the effect of ultrasound enhances its application as a food ingredient. Further research is needed to evaluate the performance of NSPC in specific foods.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 3","pages":" 700-713"},"PeriodicalIF":0.0,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00321g?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117478","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Properties of steam exploded orange peel fiber as compared to commercial citrus fiber and peel powders† 蒸汽爆破柑桔皮纤维与商品柑桔纤维及柑桔皮粉的性能比较

Sustainable Food Technology Pub Date : 2025-02-28 DOI: 10.1039/D4FB00286E

Christina Dorado, Wei Zhao, Dave Wood and Anne Plotto

{"title":"Properties of steam exploded orange peel fiber as compared to commercial citrus fiber and peel powders†","authors":"Christina Dorado, Wei Zhao, Dave Wood and Anne Plotto","doi":"10.1039/D4FB00286E","DOIUrl":"https://doi.org/10.1039/D4FB00286E","url":null,"abstract":"Citrus is a major fruit crop in the state of Florida. Most of which, is processed into juice. The remaining peel and membrane are converted to byproducts with little value. However, the properties of citrus peel and membrane make it an excellent candidate as a high value, gluten free fiber. Steam explosion (STEX) has been used as a treatment method on citrus peel and membrane in the past, but the properties of the resulting fiber have not been studied. In this research, we compared STEX citrus fiber to a commercial citrus fiber and powders. A novel STEX process was used to produce twelve steam dietary fibers from orange juice processing side streams using a combination of temperature (130, 150, 170 degrees Celsius) and hold time (1, 2, 4, 8 minutes). The STEX orange fibers were characterized and compared to commercial citrus fiber and peel powder products. Desirable properties obtained by steam treatment did not lie with a single temperature and hold time combination. STEX produced fibers with far greater water retention and water swelling capacities as compared to the commercial fiber and peel powder products. STEX fibers with median sample diameters and insoluble, soluble, and total dietary fiber values similar to those of the commercial fiber product were possible. This work shows that STEX can serve as a scalable method for converting orange juice processing side streams into fiber products with properties similar to commercial citrus fiber products.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 3","pages":" 665-676"},"PeriodicalIF":0.0,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00286e?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117475","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Digestibility and enteric release achieved with microencapsulates made from emulsion-templated plant proteins† 由乳剂模板植物蛋白制成的微胶囊实现了消化率和肠内释放

Sustainable Food Technology Pub Date : 2025-02-26 DOI: 10.1039/D4FB00375F

Luke Wayne Browning, Huafu Wang, James Ward Taylor, Pete Wilde, Marc Rodriguez-Garcia, Lynette Anne Makins Holland and Tuomas P. J. Knowles

{"title":"Digestibility and enteric release achieved with microencapsulates made from emulsion-templated plant proteins†","authors":"Luke Wayne Browning, Huafu Wang, James Ward Taylor, Pete Wilde, Marc Rodriguez-Garcia, Lynette Anne Makins Holland and Tuomas P. J. Knowles","doi":"10.1039/D4FB00375F","DOIUrl":"https://doi.org/10.1039/D4FB00375F","url":null,"abstract":"Microencapsulation of functional ingredients in food and drinks can improve their stability through manufacture, shelf-life, and digestion. A key challenge is to discover materials and approaches that allow cargo to be protected under gastric digestion conditions, yet provide subsequently effective release in the intestine where many actives are most effectively absorbed. Here, we address this challenge by developing a robust plant protein microcapsule with ability to retain oil-based cargo during simulated digestive conditions. To generate the capsule, pea protein isolate was exposed to aqueous organic acid and high shear to form a stable colloidal dispersion. The aqueous dispersion was subsequently emulsified with a test cargo (vitamin D2) dissolved in a solid lipid phase and spray dried to produce microcapsules with a D50 of 19 μm. This process yielded microcapsules with smooth, continuous surfaces and effective internal encapsulation. The stability of microcapsules and release of vitamin D2 cargo was characterised by a static in vitro digestion model following the INFOGEST protocol. The results show that the processing conditions of the pea protein did not negatively impact digestibility. Crucially, our results further show that microcapsules are resilient to gastric conditions but highly susceptible to intestinal conditions, supporting an enteric release profile for vitamin D2 cargo. This study provides a model for encapsulation of oil-soluble cargoes and inspires the development of other encapsulates that would benefit from protective and controlled release mechanisms in food and beverage matrices.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 3","pages":" 689-699"},"PeriodicalIF":0.0,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00375f?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144117477","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Investigation of a deep learning-based waste recovery framework for sustainability and a clean environment using IoT 研究基于深度学习的废物回收框架，利用物联网实现可持续发展和清洁环境

Sustainable Food Technology Pub Date : 2025-02-26 DOI: 10.1039/D4FB00340C

M. Arun

{"title":"Investigation of a deep learning-based waste recovery framework for sustainability and a clean environment using IoT","authors":"M. Arun","doi":"10.1039/D4FB00340C","DOIUrl":"https://doi.org/10.1039/D4FB00340C","url":null,"abstract":"The growing concern over environmental sustainability has prompted the development of various technologies for waste material recovery and management. One promising approach involves leveraging Internet of Things (IoT) platforms combined with deep learning (DL) models to enhance the efficiency and effectiveness of waste recovery systems. Due to manual processes and limited automation, waste recovery methods face challenges such as inadequate waste sorting, high energy consumption, and low recovery rates. These methods often struggle to scale effectively, leading to inefficiencies in waste management and sustainability efforts. The proposed framework, Waste Material Recovery using Deep Learning (WMR-DL), aims to address these issues by integrating IoT sensors for real-time data collection and deep learning algorithms for automated waste identification and classification. This system improves sorting accuracy, reduces human intervention, and enhances the recovery of valuable materials from waste. The IoT platform allows for continuous monitoring, while deep learning models analyze data to predict and optimize the waste recovery process. The proposed method can be applied in various waste management sectors, such as recycling plants, e-waste recovery, and municipal waste systems. The system supports intelligent decision-making using IoT-enabled devices and DL models, optimizing real-time waste sorting and material recovery processes. Preliminary findings show that the WMR-DL framework improves recovery efficiency by up to 30%, with reduced operational costs and better resource management. This approach promotes sustainability and significantly reduces the environmental impact of waste disposal systems, contributing to a cleaner and greener environment.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 599-611"},"PeriodicalIF":0.0,"publicationDate":"2025-02-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00340c?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143655113","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Recent strategies for controlling the white mould fungal pathogen (Sclerotinia sclerotiorum) using gene silencing, botanical fungicides and nanomaterials 利用基因沉默、植物杀菌剂和纳米材料控制白霉菌病原体（Sclerotinia sclerotiorum）的最新战略

Sustainable Food Technology Pub Date : 2025-02-17 DOI: 10.1039/D4FB00348A

Timothy O. Ajiboye, H. G. Visser, E. Erasmus and M. Schutte-Smith

{"title":"Recent strategies for controlling the white mould fungal pathogen (Sclerotinia sclerotiorum) using gene silencing, botanical fungicides and nanomaterials","authors":"Timothy O. Ajiboye, H. G. Visser, E. Erasmus and M. Schutte-Smith","doi":"10.1039/D4FB00348A","DOIUrl":"https://doi.org/10.1039/D4FB00348A","url":null,"abstract":" Sclerotinia sclerotiorum is a fungal pathogen that causes white mould diseases in several plants of economic importance. In the form of sclerotia, the pathogen is soilborne and can survive for a long period of time. White mould is considered yield burdening to soybean and poses a threat to over 600 host plant species; hence, there is an increasing effort to manage it by using various strategies. One of the common methods of controlling the pathogen is the use of chemical fungicides; however, concerns remain regarding environmental and human safety. Additionally, the pathogen has demonstrated potential to develop resistance to chemical fungicides and some of these chemical fungicides are being removed from the market due to threat to the environment, and the use of environmentally friendly biofungicides and gene silencing are examined. Another recent strategy that has been adopted for controlling the pathogen is the use of nanomaterials. Hence, the use of metallic nanoparticles, metal oxide nanoparticles, carbon-based materials, and their composites for combating the Sclerotinia sclerotiorum fungal pathogen are comprehensively reviewed. Finally, future perspectives on the control of the fungal pathogen are suggested.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 612-636"},"PeriodicalIF":0.0,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00348a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143655114","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Development of bionanocomposite packaging films based on lignin nanoencapsulated anthocyanins extracted from agro-waste for enhancing the post-harvest shelf life of tomatoes† 基于木质素纳米包封农业废弃物花青素提高番茄采后保质期的生物复合包装膜的研制

Sustainable Food Technology Pub Date : 2025-02-17 DOI: 10.1039/D4FB00342J

Maninder Meenu, Anil Kumar Pujari, Seema Kirar, Mansi, Aniket Thakur, Monika Garg and Jayeeta Bhaumik

{"title":"Development of bionanocomposite packaging films based on lignin nanoencapsulated anthocyanins extracted from agro-waste for enhancing the post-harvest shelf life of tomatoes†","authors":"Maninder Meenu, Anil Kumar Pujari, Seema Kirar, Mansi, Aniket Thakur, Monika Garg and Jayeeta Bhaumik","doi":"10.1039/D4FB00342J","DOIUrl":"https://doi.org/10.1039/D4FB00342J","url":null,"abstract":"Anthocyanin, a natural pigment from the flavonoid family, can be useful as a natural colorant in the packaging industry. Due to the sensitivity to light, pH and temperature of anthocyanin, its applications are restricted. In the present study, anthocyanins extracted from black wheat bran (WB), black plum (BP) and blueberry (BB) were nanoencapsulated using a natural biopolymer, lignin, to enhance stability and improve the biological properties of anthocyanins. The synthesized nanoparticles (A-LNPs) exhibited satisfactory encapsulation efficiency (92.32 to 72.26%), size (126.13 to 145.17 nm), PDI (0.140 to 0.172), and zeta potential (−36.27 to −34.10 mV), and potent antioxidant and antibacterial activity against Staphylococcus aureus. These novel A-LNPs were observed to be light stable during 28 days of storage at room temperature compared to purified anthocyanins. A-LNPs were further used as active ingredients to develop polyvinyl alcohol–polyethylene glycol (PVA–PEG)-based packaging films. These PVA–PEG-A-LNP films were observed to retain the quality parameters of tomatoes for at least 15 days of storage compared to tomatoes packed with PVA–PEG films and control samples. Such biocompatible packaging films can serve as alternative materials to conventional plastic.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 414-424"},"PeriodicalIF":0.0,"publicationDate":"2025-02-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00342j?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143655168","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative modeling of microwave and ultrasound assisted extraction of phenolics and berberine from Coptis teeta Wall. rhizomes† 微波和超声波辅助萃取黄连中酚类化合物和小檗碱的比较模型†。

Sustainable Food Technology Pub Date : 2025-02-14 DOI: 10.1039/D4FB00382A

Lopamudra Sarma, Falguni Patra, Pallab Kumar Borah, Sunil Meena and Raj Kumar Duary

{"title":"Comparative modeling of microwave and ultrasound assisted extraction of phenolics and berberine from Coptis teeta Wall. rhizomes†","authors":"Lopamudra Sarma, Falguni Patra, Pallab Kumar Borah, Sunil Meena and Raj Kumar Duary","doi":"10.1039/D4FB00382A","DOIUrl":"https://doi.org/10.1039/D4FB00382A","url":null,"abstract":" Coptis teeta rhizomes are a rich source of bioactive phytochemicals with significant applications in the food and nutraceutical industries. Standardized methods and solvent compositions are crucial to sustainably maximize bioactive yield while ensuring industrial feasibility. This study models and compares microwave (MAE) and ultrasound (UAE) assisted extraction of phenolics and berberine – the primary active alkaloid in Coptis teeta rhizomes. Previous studies on extracting phytochemicals from Coptis teeta have relied on the central composite design, which is limited in handling multiple independent variables. To address this limitation, a Box–Behnken design along with a response surface method was utilized, where independent variables included the solvent concentration (water : methanol), power level, extraction time, and solid–liquid ratio, and dependent variables were total phenolic content (TPC) and antioxidant activity. The results showed that for MAE, using 65% solvent concentration, 310 W power, 30 min extraction time, and 1 : 39 g mL−1 solid–liquid ratio resulted in a TPC of 210.04 mg GAE 100 g−1 and antioxidant activity of 98.57%. Whereas for UAE, 36% solvent concentration, 160 W ultrasound power, 10 min extraction time, and 1 : 78 g mL−1 solid–liquid ratio resulted in a TPC of 251.11 mg GAE 100 g−1 and 97.82% antioxidant activity. Berberine concentration in MAE extract was 212.18 ppm, whereas it was 162.96 ppm in UAE extract. While MAE yielded a higher berberine content, UAE was superior in extracting total phenolics. The findings provide a foundation for developing standardized methods and solvent compositions suitable for food and nutraceutical formulations.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 570-581"},"PeriodicalIF":0.0,"publicationDate":"2025-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00382a?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143655111","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Nutrient-rich puffed snacks developed using blended flours and lignin Pickering emulsions containing curcumin and vitamin D3 营养丰富的膨化零食开发使用混合面粉和木质素皮克林乳剂含有姜黄素和维生素D3

Sustainable Food Technology Pub Date : 2025-02-11 DOI: 10.1039/D4FB00378K

Billu Abraham, Heeba Shakeela, Pavithra Pathrakadavil Ajayan, Charles Brennan, Nitin Mantri, Benu Adhikari and Nisha P.

{"title":"Nutrient-rich puffed snacks developed using blended flours and lignin Pickering emulsions containing curcumin and vitamin D3","authors":"Billu Abraham, Heeba Shakeela, Pavithra Pathrakadavil Ajayan, Charles Brennan, Nitin Mantri, Benu Adhikari and Nisha P.","doi":"10.1039/D4FB00378K","DOIUrl":"https://doi.org/10.1039/D4FB00378K","url":null,"abstract":"This study explores the use of blended flours and fortification with health-promoting compounds to improve the nutritional profile of extruded puffed snacks (EPS). Lignin particles extracted from Ayurvedic spent materials were used to create lignin Pickering emulsions (LPEs) for incorporating the lipophilic compounds, curcumin and vitamin D3. A blended flour composed of pearl millet, spent coconut, and corn grits was used to replace 80% of the traditionally used corn grits. Fortification was achieved by incorporating LPE containing curcumin and vitamin D3. Protein content, dietary fiber, texture profiles, and structural integrity of the snacks were evaluated. Compared to a control made solely from corn grits, the EPS with blended flour showed higher protein (13.8%) and dietary fiber (19.2%) contents. However, the increase in protein and fiber content resulted in lower expansion ratios for EPS produced with the blended flour, with or without LPE. The EPS containing LPE had similar hardness, microstructure, fracturability, chewiness, and gumminess as those without LPE. Sensory analysis scores confirmed the acceptability of both EPS and EPS containing LPE. Importantly, the inclusion of LPE enhanced the stability of curcumin (69.0%) and vitamin D3 (65.7%), highlighting the protective encapsulation effect of lignin particles. This study underscores the potential of lignin-based Pickering emulsions loaded with lipophilic compounds, combined with blended flours, for producing nutrient-rich and health-promoting ready-to-eat snacks through extrusion.","PeriodicalId":101198,"journal":{"name":"Sustainable Food Technology","volume":" 2","pages":" 425-435"},"PeriodicalIF":0.0,"publicationDate":"2025-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.rsc.org/en/content/articlepdf/2025/fb/d4fb00378k?page=search","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143655169","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Expression of concern: Protein complexations and amyloid fibrilization as novel approaches to improve techno-functionality of plant-based proteins 关注表达：蛋白络合和淀粉样蛋白纤化是提高植物蛋白技术功能性的新途径

Sustainable Food Technology Pub Date : 2025-02-11 DOI: 10.1039/D5FB90004B

Zakir Showkat Khan, Shubham Mandliya, Shweta Suri, Seerat Bhinder, Pintu Choudhary, Shreya Mandal, Narender Kumar Chandla, Koyel Kar, Ömer Said Toker, Slim Smaoui, Mohmad Sayeed Bhat, Hari Niwas Mishra, Navdeep Singh Sodhi, Bhavnita Dhillon and Thameed Aijaz

引用次数: 0