Critical reviews in food science and nutrition最新文献_第10页

The impact of oleuropein, hydroxytyrosol, and tyrosol on cardiometabolic risk factors: a meta-analysis of randomized controlled trials. 橄榄苦苷、羟基酪醇和酪醇对心脏代谢危险因素的影响：随机对照试验的荟萃分析。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-19 DOI: 10.1080/10408398.2025.2453090

Oleg Frumuzachi, Helena Kieserling, Sascha Rohn, Andrei Mocan

{"title":"The impact of oleuropein, hydroxytyrosol, and tyrosol on cardiometabolic risk factors: a meta-analysis of randomized controlled trials.","authors":"Oleg Frumuzachi, Helena Kieserling, Sascha Rohn, Andrei Mocan","doi":"10.1080/10408398.2025.2453090","DOIUrl":"https://doi.org/10.1080/10408398.2025.2453090","url":null,"abstract":"The so-called Mediterranean diet, with olive oil as a key component, is effective in reducing cardiometabolic disease risk. Olive oil consumption improves blood pressure, insulin levels and resistance, supporting heart health and glycemic control. Its phenolic compounds, including oleuropein (OLE), hydroxytyrosol (HT), and tyrosol (TYR) are hypothesized to likely contribute to these benefits. Thus, this meta-analysis evaluated the clinical effects of dietary supplementation with OLE, HT, and TYR on cardiometabolic outcomes. Fourteen human intervention studies with 594 participants were included. The analysis using a random-effects model showed that OLE, HT, and TYR significantly reduced total cholesterol (SMD = -0.19, CI: -0.37 to -0.01, p = 0.04, I2 = 35%), triacylglycerol (SMD = -0.32, CI: -0.60 to -0.03, p = 0.03, I2 = 73%), and insulin (SMD = -0.42, CI: -0.82 to -0.01, p = 0.04, I2 = 78%). Subgroup analysis showed that, in certain contexts, interventions may be more beneficial for BMI <30, non-Mediterranean, and cardiometabolic disease individuals, while intervention compound, type of intervention, and duration might have differential effects regarding considered outcomes. Overall, the meta-analysis suggests that supplementation with OLE, HT, and TYR may beneficially impact some cardiometabolic parameters, though further studies are needed to confirm these findings.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-21"},"PeriodicalIF":7.3,"publicationDate":"2025-01-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143001194","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Recent updates on plant protein-based dairy cheese alternatives: outlook and challenges. 基于植物蛋白的乳制品奶酪替代品的最新进展：展望与挑战。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-17 DOI: 10.1080/10408398.2025.2452356

Elham Alehosseini, Paul L H McSweeney, Song Miao

{"title":"Recent updates on plant protein-based dairy cheese alternatives: outlook and challenges.","authors":"Elham Alehosseini, Paul L H McSweeney, Song Miao","doi":"10.1080/10408398.2025.2452356","DOIUrl":"https://doi.org/10.1080/10408398.2025.2452356","url":null,"abstract":"In response to population growth, ethical considerations, and the environmental impacts of animal proteins, researchers are intensifying efforts to find alternative protein sources that replicate the functionality and nutritional profile of animal proteins. In this regard, plant-based cheese alternatives are becoming increasingly common in the marketplace, as one of the emerging dairy-free products. However, the dairy industry faces challenges in developing dairy-free products alternatives that meet the demands of customers with specific lifestyles or diets, ensure sustainability, and retain traditional customers. These challenges include food neophobia, the need to mimic the physicochemical, sensory, functional, and nutritional properties of dairy products, the inefficient conversion factor of plant-based proteins into animal proteins, and high production expenses. Given the distinct nature of plant-based milks, understanding their differences from cow's milk is crucial for formulating alternatives with comparable properties. Designing dairy-free cheese analogs requires overcoming electrostatic repulsion energy barriers among plant proteins to induce gelation and curd formation. Innovative approaches have substantially enhanced the physicochemical and sensory properties of these alternatives. Researchers are exploring the application of microalgae as a plant protein source and investigating new microbial fermentation methods to increase protein content in dairy-free products.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-15"},"PeriodicalIF":7.3,"publicationDate":"2025-01-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143001563","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Influence of dietary protein and fiber intake interactions on the human gut microbiota composition and function: a systematic review and network meta-analysis of randomized controlled trials. 膳食蛋白质和纤维摄入相互作用对人体肠道微生物群组成和功能的影响：随机对照试验的系统回顾和网络荟萃分析

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-16 DOI: 10.1080/10408398.2025.2452362

Ian En Kai Mak, Yueying Yao, Magdeline Tao Tao Ng, Jung Eun Kim

{"title":"Influence of dietary protein and fiber intake interactions on the human gut microbiota composition and function: a systematic review and network meta-analysis of randomized controlled trials.","authors":"Ian En Kai Mak, Yueying Yao, Magdeline Tao Tao Ng, Jung Eun Kim","doi":"10.1080/10408398.2025.2452362","DOIUrl":"https://doi.org/10.1080/10408398.2025.2452362","url":null,"abstract":"Quantity and source of dietary protein intakes impact the gut microbiota differently. However, these effects have not been systematically studied. This review aimed to investigate these effects whilst controlling for fiber intake. Seven databases were searched, with 50 and 15 randomized controlled trials selected for the systematic review and network meta-analysis respectively. Most gut microbiota-related outcomes showed no significant differences between different protein and fiber intake combinations. Compared to Normal Protein, High Fiber intakes, High Protein, Low Fiber (HPLF) intakes showed greater fecal valerate (SMD = 0.79, 95% CrI: 0.35, 1.24) and plasma trimethylamine N-oxide (TMAO) (SMD = 2.90, 95% CrI: 0.16, 5.65) levels. HPLF intakes also showed greater fecal propionate (SMD = 0.49, 95% CrI: 0.02, 1.07) and valerate (SMD = 0.79, 95% CrI: 0.31, 1.28) levels compared to High Protein, High Fiber intakes. Greater plasma TMAO levels were observed with greater animal protein intakes. Overall, protein quantity and source do not generally alter the gut microbiota composition, although protein quantity can influence microbiota function via modulations in proteolytic fermentation. Both protein and fiber intake should be considered when assessing the impact of dietary protein on the gut microbiota. This trial was registered at PROSPERO (CRD42023391270).","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-19"},"PeriodicalIF":7.3,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143001643","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Promising mass spectrometry imaging: exploring microscale insights in food. 有前途的质谱成像：探索食物的微观视角。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-16 DOI: 10.1080/10408398.2025.2451189

Xinyu Cao, Peixu Cong, Yu Song, Yanjun Liu, Changhu Xue, Jie Xu

{"title":"Promising mass spectrometry imaging: exploring microscale insights in food.","authors":"Xinyu Cao, Peixu Cong, Yu Song, Yanjun Liu, Changhu Xue, Jie Xu","doi":"10.1080/10408398.2025.2451189","DOIUrl":"https://doi.org/10.1080/10408398.2025.2451189","url":null,"abstract":"This review focused on mass spectrometry imaging (MSI), a powerful tool in food analysis, covering its ion source schemes and procedures and their applications in food quality, safety, and nutrition to provide detailed insights into these aspects. The review presented a detailed introduction to both commonly used and emerging ionization sources, including nanoparticle laser desorption/ionization (NPs-LDI), air flow-assisted ionization (AFAI), desorption ionization with through-hole alumina membrane (DIUTHAME), plasma-assisted laser desorption ionization (PALDI), and low-temperature plasma (LTP). In the MSI process, particular emphasis was placed on quantitative MSI (QMSI) and super-resolution algorithms. These two aspects synergistically enhanced MSI's analytical capabilities: QMSI enabled accurate relative and absolute quantification, providing reliable data for composition analysis, while super-resolution algorithms improved molecular spatial imaging resolution, facilitating biomarker and trace substance detection. MSI outperformed conventional methods in comprehensively exploring food functional factors, biomarker discovery, and monitoring processing/storage effects by discerning molecular species and their spatial distributions. However, challenges such as immature techniques, complex data processing, non-standardized instruments, and high costs existed. Future trends in instrument enhancement, multispectral integration, and data analysis improvement were expected to deepen our understanding of food chemistry and safety, highlighting MSI's revolutionary potential in food analysis and research.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-32"},"PeriodicalIF":7.3,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143001645","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Advances in micro- and nano- delivery systems for increasing the stability, bioavailability and bioactivity of coenzyme Q₁₀. 提高辅酶Q10稳定性、生物利用度和生物活性的微纳米传递系统研究进展。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-16 DOI: 10.1080/10408398.2025.2450543

Ruoxuan Hong, Yahong Han, Shuai Chen

{"title":"Advances in micro- and nano- delivery systems for increasing the stability, bioavailability and bioactivity of coenzyme Q10.","authors":"Ruoxuan Hong, Yahong Han, Shuai Chen","doi":"10.1080/10408398.2025.2450543","DOIUrl":"https://doi.org/10.1080/10408398.2025.2450543","url":null,"abstract":"Coenzyme Q10 acts as a liposoluble quinone compound in mitochondrial oxidative phosphorylation, serving as an electron carrier and protecting the cell membrane structure as an antioxidant. Coenzyme Q10 has notable health benefits, including anti-aging, anti-inflammatory, prevention of cardiovascular diseases, and assistance in cancer treatment. However, its poor water solubility, unstable chemical properties, and low bioavailability significantly limit its application. This article reviewed the design and development processes of various delivery systems for coenzyme Q10, discussing the advantages and disadvantages of different delivery systems and their improvement strategies, including improvements in the stability and accessibility of emulsions, achieving higher penetration rates for oleogels, and reducing the use of toxic substances in the production process of liposomes. The mechanisms behind coenzyme Q10's low stability and bioavailability were analyzed, and the bioactivity and research prospects of coenzyme Q10 were also discussed. In summary, this review offered valuable insights into the design and application of delivery systems for coenzyme Q10, which may provide a reference for its development and application in pharmaceuticals, cosmetics, health products, and other industries in the future.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-18"},"PeriodicalIF":7.3,"publicationDate":"2025-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143001641","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Innovative applications of bio-inspired technology in bio-based food packaging. 生物启发技术在生物基食品包装中的创新应用。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-15 DOI: 10.1080/10408398.2025.2450524

Jiaqi Zhong, David Julian McClements, Kuang He, Zipei Zhang, Ruojie Zhang, Chao Qiu, Jie Long, Xing Zhou, Jianwei Zhao, Zhengyu Jin, Long Chen

{"title":"Innovative applications of bio-inspired technology in bio-based food packaging.","authors":"Jiaqi Zhong, David Julian McClements, Kuang He, Zipei Zhang, Ruojie Zhang, Chao Qiu, Jie Long, Xing Zhou, Jianwei Zhao, Zhengyu Jin, Long Chen","doi":"10.1080/10408398.2025.2450524","DOIUrl":"https://doi.org/10.1080/10408398.2025.2450524","url":null,"abstract":"Traditionally, food packaging was used to extend the shelf life of food or to monitor its condition. Inspired by many biological structures found in nature, bio-inspired functional materials for bio-based food packaging have been shown to have significantly improved capabilities over traditional bio-based food packaging materials in various aspects and to attract consumers through novel freshness preservation features. This review synthesizes recent advances in bio-inspired bio-based food packaging materials that mimic the structure of natural organisms with specific functionalities, with examples of specific biomimetics in different enhancement areas. In general, bio-based materials have certain disadvantages compared to polymer materials, so there is an urgent need for improvement and enhancement in many areas. Biomimicry further inspires the realization of enhancing some basic functions of bio-based materials for packaging (hydrophobicity, mechanical strength, antimicrobial properties, optical properties) and endowing bio-based materials with more new responsiveness and other functions. What is more interesting is that the inspiration of bionics is taken from nature, and such a perspective can also promote further progress and innovation of bio-based food packaging materials.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-14"},"PeriodicalIF":7.3,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142982767","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Seaweeds-derived proteins and peptides: preparation, virtual screening, health-promoting effects, and industry applications. 海藻衍生蛋白和多肽：制备、虚拟筛选、健康促进作用和工业应用。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-15 DOI: 10.1080/10408398.2025.2449596

Lu Wang, Lang Wang, Xiaoze Liu, Xue Lin, Tao Fei, Weimin Zhang

{"title":"Seaweeds-derived proteins and peptides: preparation, virtual screening, health-promoting effects, and industry applications.","authors":"Lu Wang, Lang Wang, Xiaoze Liu, Xue Lin, Tao Fei, Weimin Zhang","doi":"10.1080/10408398.2025.2449596","DOIUrl":"https://doi.org/10.1080/10408398.2025.2449596","url":null,"abstract":"Seaweed, a promising source of nutritional proteins, including protein hydrolysates, bioactive peptides, phycobiliproteins, and lectins with multi-biological activities. Seaweeds-derived proteins and peptides have attracted increasing interest for their potential applications in dietary supplements, functional foods, and pharmaceuticals industries. This work aims to comprehensively review the preparation methods and virtual screening strategies for seaweed-derived functional peptides. Additionally, it elucidates their diverse biological activities, mechanisms of action, and industrial applications. Enzymatic hydrolysis appears as the most effective method for preparing functional peptides from seaweeds. Computational virtual screening has also proven to be a valuable strategy for assessing the nature of the peptides. Seaweeds-derived proteins and peptides offer numerous health benefits, including alleviation of oxidative stress, anti-diabetic, anti-hypertensive, anti-inflammatory, anti-obesity, anti-cancer, and anti-microbial activities. Studies indicate that proteins hydrolysates and peptides derived from seaweeds with low molecular weight and aromatic and/or hydrophobic amino acids are particularly significant in contributing to these diverse bio-activities. Furthermore, seaweeds-derived proteins and peptides hold great promise for industrial applications owing to the broad spectrum of bio-functional effects. They can be used as active ingredients in food products or pharmaceuticals for disease prevention and treatment, and as food preservatives, potentially with fewer side effects.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-28"},"PeriodicalIF":7.3,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142982770","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Ginsenoside, a potential natural product against liver diseases: a comprehensive review from molecular mechanisms to application. 人参皂苷——抗肝脏疾病的潜在天然产物：从分子机制到应用的综合综述。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-15 DOI: 10.1080/10408398.2025.2451761

Shiyan Shang, Haixia Yang, Linlin Qu, Daidi Fan, Jianjun Deng

{"title":"Ginsenoside, a potential natural product against liver diseases: a comprehensive review from molecular mechanisms to application.","authors":"Shiyan Shang, Haixia Yang, Linlin Qu, Daidi Fan, Jianjun Deng","doi":"10.1080/10408398.2025.2451761","DOIUrl":"https://doi.org/10.1080/10408398.2025.2451761","url":null,"abstract":"Liver disease constitutes a significant cause of global mortality, with its pathogenesis being multifaceted. Identifying effective pharmacological and preventive strategies is imperative for liver protection. Ginsenosides, the major bioactive compounds found in ginseng, exhibit multiple pharmacological activities including protection against liver-related diseases by mitigating liver fat accumulation and inflammation, preventing hepatic fibrosis, and exerting anti-hepatocarcinogenic effects. However, a comprehensive overview elucidating the regulatory pathways associated with ginsenosides in liver disease remains elusive. This review aims to consolidate the molecular mechanisms through which different ginsenosides ameliorate distinct liver diseases, alongside the pathogenic factors underlying liver ailments. Notably, ginsenosides Rb1 and Rg1 demonstrate significantly effective in treating fatty liver, hepatitis, and liver fibrosis, and ginsenosides CK and Rh2 exhibit potent anti-hepatocellular carcinogenic effects. Their molecular mechanisms underlying these effects primarily involve the modulation of AMPK, NF-κB, TGF-β, NFR2, JNK, and other pathways, thereby attenuating hepatic fat accumulation, inflammation, inhibition of hepatic stellate cell activation, and promoting apoptosis in hepatocellular carcinoma cells. Furthermore, it provides insights into the safety profile and current applications of ginsenosides, thereby facilitating their clinical development. Consequently, ginsenosides present promising prospects for liver disease management, underscoring their potential as valuable therapeutic agents in this context.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-25"},"PeriodicalIF":7.3,"publicationDate":"2025-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142982824","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

A critical review of synthetic novel foods within the European regulation: proposed classification, toxicological concerns and potential health claims. 在欧洲法规范围内对合成新型食品的批判性审查：拟议的分类，毒理学问题和潜在的健康声明。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-14 DOI: 10.1080/10408398.2024.2449246

Ricardo López-Rodríguez, Johanne Vermetten, Laura Domínguez, Virginia Fernández-Ruiz, Montaña Cámara

{"title":"A critical review of synthetic novel foods within the European regulation: proposed classification, toxicological concerns and potential health claims.","authors":"Ricardo López-Rodríguez, Johanne Vermetten, Laura Domínguez, Virginia Fernández-Ruiz, Montaña Cámara","doi":"10.1080/10408398.2024.2449246","DOIUrl":"https://doi.org/10.1080/10408398.2024.2449246","url":null,"abstract":"The NF concept was first established by Regulation (EC) 258/97 and includes any food that has not been used to a significant extent for human consumption in the EU before 15 May 1997. Synthetic novel foods (SNF) are a currently undefined group of NF without a universal definition. The objectives of this work are to perform an analysis of those currently authorized in the EU, identify their potential adverse effects and health benefits, and their health claims. For that, an extensive review of the available legislative documents and scientific literature regarding SNF was performed, and a market analysis was performed regarding their commercial availability. This review considers SNF as those that are obtained by chemical synthesis, excluding genetically modified foods. A total of 29 SNF were identified and classified into 9 categories, and their potential risks and benefits were described. All SNF were considered safe and different health benefits were studied and suggested for various categories. Currently, 22 SNF are available on the EU market. This work characterizes a previously unexplored food group and expands the knowledge in a new and promising research area combining health and toxicological perspectives with legislation for more optimal risk management in the EU.","PeriodicalId":10767,"journal":{"name":"Critical reviews in food science and nutrition","volume":" ","pages":"1-21"},"PeriodicalIF":7.3,"publicationDate":"2025-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142982818","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Plant-based cheese analogs: structure, texture, and functionality. 植物奶酪类似物：结构、质地和功能。

IF 7.3 1区农林科学

Critical reviews in food science and nutrition Pub Date : 2025-01-09 DOI: 10.1080/10408398.2024.2449234

Didem Sözeri Atik, Thom Huppertz

引用次数: 0