Current Research in Food Science最新文献

{"title":"Contrasting starch digestion and physiochemical characteristics between <i>japonica</i> and <i>indica</i> rice varieties with comparable high-amylose content.","authors":"Chengjing Liao, Jiana Chen, Fangbo Cao, Weiqin Wang, Min Huang, Huabin Zheng","doi":"10.1016/j.crfs.2025.101092","DOIUrl":"10.1016/j.crfs.2025.101092","url":null,"abstract":"<p><p>Limited information is available on the starch digestion properties in high-amylose <i>japonica</i> rice. This study compared starch digestion properties and physiochemical characteristics-including texture profiles, starch and protein composition, and pasting properties-between the high-amylose <i>japonica</i> rice variety Youtangdao 3 (Y3) and the high-amylose <i>indica</i> variety Guangluai 4 (G4). Y3 exhibited a 36 % shorter active digestion duration, 24 % faster glucose production rate, and 21 % lower glucose production than G4. The faster starch digestion rate in Y3 was attributed to its lower cohesiveness, which was associated with its higher resistant starch content-driven by a higher amylose-to-amylopectin ratio and higher protein content, particularly albumin and glutelin. The lower glucose production in Y3 resulted from its lower total starch content-linked to higher protein content-and higher resistant starch content. This study clarifies varietal differences in starch digestion and related physiochemical traits between high-amylose <i>japonica</i> and <i>indica</i> rice. Additionally, this study highlights that a higher resistant starch content does not always correspond to slower starch digestion in rice.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101092"},"PeriodicalIF":6.2,"publicationDate":"2025-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12152894/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144274360","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Dimethyl sulfide transfers through closure during accelerated model wine ageing: proof-of-concept & prospects.","authors":"Rémi De La Burgade, Lucas Suc, Somaya Sachot, Christine Le Guerneve, Nicolas Galy, Dimitri Tixador, Christophe Loisel, Nicolas Sommerer, Aurélie Roland","doi":"10.1016/j.crfs.2025.101089","DOIUrl":"10.1016/j.crfs.2025.101089","url":null,"abstract":"<p><p>Dimethyl sulfide (DMS) is a volatile sulfur compound that plays a complex role in wine aroma, contributing both positive and negative sensory attributes depending on its concentration. While DMS is known to accumulate during bottle aging through the degradation of precursors such as <i>S</i>-methylmethionine (SMM), this study presents the first evidence that DMS can also be lost through wine closures <i>via</i> a permeation mechanism. In practice, the permeation of DMS through closures was demonstrated using model wines spiked with DMS and aged under accelerated conditions at 35 °C. As DMS was detected only in the ®Tenax tubes placed above bottles containing the spiked model wines, we formally proved that DMS can permeate closures under these conditions and may account for 12 % of initial DMS. In Syrah wines, DMS concentrations increased during bottle aging due to the breakdown of SMM. However, wines sealed with more permeable closures exhibited lower DMS levels compared to those sealed with low-permeability closures, supporting findings from the model wine studies. This previously unreported phenomenon of permeation underscores the significant influence of closure permeability on the aromatic evolution of aged wines.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101089"},"PeriodicalIF":6.2,"publicationDate":"2025-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12152913/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144274361","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Addition of monosodium glutamate can reduce the oxidative stability of lipids in pork burger patties via early-stage Maillard reaction products formation.","authors":"Arturo Auñon-Lopez, Verena Rohringer, Kübra Taranaci, Jon Alberdi-Cedeño, Marc Pignitter","doi":"10.1016/j.crfs.2025.101091","DOIUrl":"10.1016/j.crfs.2025.101091","url":null,"abstract":"<p><p>Monosodium-L-glutamate (MSG) is an additive commonly used worldwide to increase the palatability of many foods, due to its popular umami flavor enhancing properties. While research has extensively focused on evaluating its safety and sensory properties, no prior studies have provided a comprehensive evaluation of the impact of MSG on the oxidative stability of food. Thus, this study investigated, for the first time, the influence of MSG supplementation (0.4 % and 1.2 %, w/w) on the progress of lipid and protein oxidation as well as the Maillard reaction in pork burger patties stored at 4 °C up to 4 days and cooked in an oven at 180 °C for 15 min. Analysis of lipidic extracts from the meat patties revealed the promotion of lipid oxidation during cooking due to 1.2 % MSG addition (e.g. > 53 % mean increase in alkanals), as determined by mass spectrometry and proton nuclear magnetic resonance. Conversely, 1.2 % MSG addition had no general impact on the formation of protein carbonyls and advanced glycation end products, although it promoted the generation of Schiff bases. This effect was attributed to the formation of N-dihydroxypropylideneglutamic acid, which was significantly correlated with the rise of secondary lipid oxidation products, suggesting that the prooxidant role of MSG might be related to the formation to this early-stage Maillard reaction product. Therefore, this study evidenced the interrelationship between oxidative processes and the Maillard reaction during MSG supplementation, highlighting the need for further research on the fate of this additive to ensure food quality and safety.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101091"},"PeriodicalIF":6.2,"publicationDate":"2025-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12152919/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144274357","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"AI-driven prediction of bitterness and sweetness and analysis of receptor interactions.","authors":"Hiroaki Iwata","doi":"10.1016/j.crfs.2025.101090","DOIUrl":"10.1016/j.crfs.2025.101090","url":null,"abstract":"<p><p>Understanding the molecular mechanisms governing sweetness and bitterness is essential for identifying desirable taste characteristics in natural and synthetic compounds. In this study, we developed graph neural network (GNN)-based artificial intelligence (AI) models to predict bitterness and sweetness based on chemical structure. GNNs utilize deep learning to capture relationships among molecular components within a graph, extracting latent molecular vectors. Unlike conventional methods relying on predefined molecular descriptors, GNNs learn directly from molecular structures, reducing feature selection biases. By enhancing the interpretability of AI-driven predictions, GNNs improve understanding of decision-making. To construct GNN-based predictive models, we compiled datasets of compounds classified as either bitter or sweet. Our models achieved prediction accuracies comparable to or exceeding those of traditional machine learning and deep learning models that rely on molecular descriptors. To enhance model interpretability, we employed the Integrated Gradients method to visualize the molecular features influencing bitterness or sweetness predictions. These visualizations were further validated through molecular docking simulations of ligands on taste receptors, using the AlphaFold Protein Structure Database. Bitterness was evaluated using TAS2R16 and sweetness with TAS1R2. The chemical visualization results were then compared with conformational data, demonstrating strong alignment with previous experimental and computational analyses. These findings validate our AI model's accuracy and visualization outcomes, highlighting the potential of GNN-based models in taste prediction. This approach offers a novel framework for understanding the molecular mechanisms underlying taste perception. Further investigations are warranted to explore these mechanisms in greater depth and extend this methodology to predict additional taste modalities.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101090"},"PeriodicalIF":6.2,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12150052/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144265562","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"In vitro bioactivity and metabolomics of green tea processed from raw materials of different.","authors":"Jixin Zhang, Yanqun Jiang, Yuxuan Zhang, Tiehan Li, Wei Zhao, Tianzi Yu, Yida Wu, Mingxia Lu, Jingming Ning, Zhengzhu Zhang","doi":"10.1016/j.crfs.2025.101076","DOIUrl":"10.1016/j.crfs.2025.101076","url":null,"abstract":"<p><p>Tea maturity significantly influences processing quality and classification; however, research in this area remains limited, leading to challenges in classifying and processing mechanically harvested tea leaves. This study systematically examined the effects and applicability of different maturity levels on green tea processing using computer vision, taste evaluation, metabolomics, and microplate reader detection. Results showed that bud green tea (BGT) exhibited the highest yellowness, umami, bitterness, antioxidant activity, and <i>α</i>-glucosidase and <i>α</i>-amylase inhibitory activities, while tea stems (TS) had the lowest greenness and the strongest astringency. Non-targeted metabolomics identified 30 differential metabolites, revealing that the growth of tea leaves at different maturity levels depends on both specific and common metabolites. Correlation analysis indicated that high levels of <i>L</i>-glutamic acid, gallic acid, theogallin, and galloylated catechins (EGCG, ECG) in BGT contributed to its umami and bitterness, whereas the strong astringency of TS was attributed to high levels of non-galloylated catechins (EC, C), 4-<i>O</i>-<i>p</i>-coumaroylquinic acid, procyanidin B2, and rutin. Additionally, potential biosynthetic pathways in tea plants and variations in differential metabolite content across samples were further annotated. This study proposed a \"raw material maturity-processing suitability\" model, providing a scientific basis for the high-quality utilization of mechanically harvested tea leaves.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101076"},"PeriodicalIF":6.2,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12152660/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144274363","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Following the fate of polystyrene micro and nanobeads during <i>in vitro</i> digestion.","authors":"Elena Arranz, Emmanouil D Tsochatzis, Negin Hashemi, Hanne Søndergaard Møller, Milena Corredig","doi":"10.1016/j.crfs.2025.101086","DOIUrl":"10.1016/j.crfs.2025.101086","url":null,"abstract":"<p><p>The objective of this project was to follow the fate of nano and microplastic particles during gastrointestinal transfer. Polystyrene latex nano (60 nm) and micro (1 μm) beads were employed as model system for microplastic particles and mixed (68 mg/mL) with 5 % (w/v) whey protein solution to study the food effect. The digestion of this mixture was then subjected to the INFOGEST <i>in vitro</i> digestion protocol. Residual particles in the digesta were then loaded on 21 days differentiated co-cultures of Caco-2/HT29-MTX, to further determine their potential transfer through intestinal monolayers. Digested samples diluted 1:16, showed no cytotoxic effect on Caco-2 cells, possibly due to the presence of a protective mucus layer. Digestion and permeability experiments were further analysed using gas chromatography with mass spectrometry (GC-MS), and different monomers (styrene), styrene oligomers (1-phenyl-1,2-ethanediol; 1,4-diphenyl-1,3-butadiene; 1,2-diphenylcyclopropane; α-methyl benzenemethanol), other intentionally added substances (caprolactam, benzaldehyde, di(2-ethyl hexyl) phthalate) and non-intentionally added substances (e.g. 2,4-di-tert butylphenol, isophthalaldehyde) were identified. Analysis of the basolateral fraction indicated a notable transfer of these compounds through cell membranes. This holistic approach using a food matrix to follow the fate of microplastic during digestion leads to a better understanding of the risks of microplastics and nanoplastics through food.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101086"},"PeriodicalIF":6.2,"publicationDate":"2025-05-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12152567/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144274362","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Leveraging disruptive technologies for food security: A systematic review on agricultural supply chain resilience to climate change.","authors":"Budi Harsanto, Yulistyne Kasumaningrum, M Rifqi Arviansyah, Adiatma Ym Siregar, Dwi Purnomo, Freddy, Yusuf Iskandar, Iston Dwija Utama, Dian Inda Sari","doi":"10.1016/j.crfs.2025.101079","DOIUrl":"10.1016/j.crfs.2025.101079","url":null,"abstract":"<p><p>Climate change and global warming are increasingly recognized as major threats to agriculture and food security worldwide. It is a major problem for supply chains and food safety. Digital agricultural transformation and primarily disruptive technologies are among the primary solutions to overcome these challenges to ensure food sustainability. This research fills the gap in studies that focuses exclusively on analyzing disruptive technologies in the agricultural sector. The primary purpose of this research is to offer findings from the literature on the application of disruptive technologies to support food security and the protection of agricultural supply chains. Therefore, a systematic literature review was conducted to review the use of disruptive technologies in agricultural supply chains to address the challenges presented by climate change. A total of 65 selected papers were coded and analyzed according to technology type, country, commodity, and challenges faced. This review primarily seeks to provide answers to the following research questions: what disruptive technologies are being used in the agricultural sector in response to climate change and disasters? And what is the role of disruptive technologies in maintaining resilience in the agricultural sector in the context of climate change and disasters? We provide a comprehensive analysis that offers a broad and comprehensive overview of many important issues regarding the use of disruptive technologies in agricultural supply chains. This technology helps farmers make better decisions, enables effective and efficient resource management, and increases productivity.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101079"},"PeriodicalIF":6.2,"publicationDate":"2025-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12152573/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144274364","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Asymmetrical flow field-flow fractionation and multi-angle laser light scattering: A new analytical approach for the characterisation of insect protein aggregation/polymerisation after heat treatment of <i>Tenebrio molitor</i> larvae.","authors":"Ariel Anouma, Céline Niquet-Léridon, Bénédicte Lorrette, Thierry Aussenac","doi":"10.1016/j.crfs.2025.101077","DOIUrl":"10.1016/j.crfs.2025.101077","url":null,"abstract":"<p><p>Understanding the structural modifications of insect proteins during the transformation processes used for extract preparation is essential for optimising their functionalities and obtaining high added-value proteins. From this perspective and in addition to classical analytical approaches, we developed an original methodology based on the implementation of Asymmetrical Flow Field-Flow Fractionation and Multi-Angle Laser Light Scattering (A4F-MALLS) coupling to quantify and characterise the aggregation/polymerisation phenomena of <i>Tenebrio molitor</i> larvae proteins after heat treatment (from 65 to 95 °C). Applied to heat-treated larvae proteins in conjunction with the evaluation of intrinsic fluorescence, surface hydrophobicity and sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE), the AF4-MALLS method enabled us to quantify and characterise the aggregated proteins (forms dissociable after urea denaturation), determining the polymer/monomer (P/M) ratio. Heat treatment significantly affects solubility (-35 %), which is due to the amplification of aggregation phenomena, as demonstrated by the increase in the P/M ratio ( × 10). Moreover, the method enabled us to quantify and characterise the polymerised protein (forms dissociable after chemical reduction of intermolecular bonds), identifying the elements by molar mass and size distribution and conformation. Proteins with cysteine groups can be polymerised under heat, causing a thiol-disulphide exchange reaction and forming a strong (M_w > 10⁷ g/mol, R_Gw >130 nm) and compact polymer structure (<i>v</i> ≤ 0.35) and resulting in intermolecular S-S bonds that preferentially mobilise proteins with M_w > 80 kDa. Given its performances, the AF4-MALLS method is a real opportunity to understand the effects of processing methods, such as thermal and non-thermal treatments, to optimise protein functionalities.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101077"},"PeriodicalIF":6.2,"publicationDate":"2025-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12152565/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144274358","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Soybean fermentation drives the production of native neuroprotective peptides based on a peptidomics strategy.","authors":"Li Zhang, Shilin Gong, Yilang Zuo, Lili Zhang, Jiaqian Chen, Yuqing Xu, Yuyao Wu, Yonghua Zhao, Jian-Lin Wu, Na Li","doi":"10.1016/j.crfs.2025.101082","DOIUrl":"10.1016/j.crfs.2025.101082","url":null,"abstract":"<p><p>Fermentation is applied to improve bioactive components (<i>e.g.</i>, native peptides and amino acids) responsible for health benefits. The native peptide identification is vital for precisely delineating fermented food properties. However, their identification represents a challenge due to large heterogeneity in sizes and charges. Herein, an LC-MS-based peptidomics approach was established to profile peptides in fermented soybean. As a result, a total of 714 native peptides, including 561 novel peptides were first detected and identified. Approximately 75 % of the peptides were unique or dramatically increased after fermentation. Interestingly, most peptides were released from two main soybean allergenic proteins, glycinin and β-conglycinin. Furthermore, molecular docking revealed the high binding affinity of newly identified peptides with monoamine oxidases (MAOs). The representative peptides, especially a peptide PLDLTSFVLHEAI hydrolyzed from toxic protein lectin, displayed good MAOs inhibitory effect with an IC₅₀ value of 0.073 ± 0.001 mM. Moreover, PLDLTSFVLHEAI and DVIS demonstrated neuroprotection in mouse neuroblastoma neuro 2A (N2A) cells. Overall, this study enriched the peptide diversity of fermented soybean and provided a scientific basis for bioactive peptides in fermented foods as functional ingredients. Moreover, this study provided a new insight into the development of functional foods that are beneficial for improving mental health.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101082"},"PeriodicalIF":6.2,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12150060/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144265564","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Gallic acid prevents obesity in mice on a high-fat diet via the gut microbiota-adipose tissue axis.","authors":"Shiyan Jian, Xiaoying Jian, Lan Ye, Kang Yang, Limeng Zhang, Yixuan Xie, Jinping Deng, Yulong Yin, Baichuan Deng","doi":"10.1016/j.crfs.2025.101084","DOIUrl":"10.1016/j.crfs.2025.101084","url":null,"abstract":"<p><p>Obesity is closely related to the gut microbiota, and gallic acid (GA) has anti-obesity properties, but its relationship with the gut microbiota is unclear. The aim of this study was to investigate the role of gut microbiota in the anti-obesity mechanism of GA by fecal microbiota transplantation (FMT). Here, we found that high-fat diet (HFD) promoted lipid deposition and gut microbiota dysbiosis in mice, whereas GA slowed down lipid deposition and restored gut microbiota dysbiosis and its functional profile, as evidenced by the reduction of the obesity-causing bacterium <i>Desulfovibrio</i> and the enrichment of the beneficial bacterium <i>Lachnospiraceae_NK4A136_group</i>, <i>Clostridiales_unclassified</i>, <i>Oscillospira</i> and <i>Adlercreutzia</i>. These gut microbiota and metabolites produced positive feedback effects on body weight, glucose tolerance, insulin resistance, as well as glycemic and lipid parameters. Mechanistically, GA significantly enhanced lipid and energy metabolism in obese mice by promoting the expression of uncoupling protein 1 (UCP1), adiponectin, and adiponectin receptor 2 in white adipose tissue of the epididymal white adipose tissue, as well as promoting thermogenesis in interscapular brown adipose tissue by stimulating UCP1 expression. Interestingly, GA failed to alleviate lipid accumulation in HFD of antibiotic-treated mice. In contrast, after FMT treatment, the fecal microbiota of GA-treated donor mice significantly alleviated lipid metabolism in HFD-fed mice, which is mechanistically consistent with direct addition of GA. Collectively, GA can alleviate HFD-induced obesity by modulating the gut microbiota, and the specific mechanism may be through the gut microbiota-adipose tissue axis.</p>","PeriodicalId":10939,"journal":{"name":"Current Research in Food Science","volume":"10 ","pages":"101084"},"PeriodicalIF":6.2,"publicationDate":"2025-05-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12148596/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144257547","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}