Food Chemistry: X最新文献

Exopolysaccharide-rosmarinic acid complex as a phosphate replacer: dual improvement of oxidative stability and gel properties in myofibrillar proteins 外多糖-迷迭香酸复合物作为磷酸盐替代品：双重改善肌原纤维蛋白的氧化稳定性和凝胶特性

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2026-05-01 Epub Date: 2026-04-24 DOI: 10.1016/j.fochx.2026.103912

Xinran Wang , Jin Hu , Yifan Zhang , Guohua Jiang , Hanwen Liu , Chenqing Xie , Lin Mei

{"title":"Exopolysaccharide-rosmarinic acid complex as a phosphate replacer: dual improvement of oxidative stability and gel properties in myofibrillar proteins","authors":"Xinran Wang , Jin Hu , Yifan Zhang , Guohua Jiang , Hanwen Liu , Chenqing Xie , Lin Mei","doi":"10.1016/j.fochx.2026.103912","DOIUrl":"10.1016/j.fochx.2026.103912","url":null,"abstract":"<div><div>Under a clean-label strategy, this study developed a non-covalent extracellular polysaccharide (EPS)-rosmarinic acid (RA) complex (EPS-RA) via laccase-catalyzed conjugation to enhance natural phosphate alternatives. FTIR, XRD and NMR confirmed hydrogen bonding and van der Waals interactions between EPS and RA. EPS-RA showed improved thermal stability and viscosity over EPS. Using oxidized pork myofibrillar protein (MP) as a model, sodium pyrophosphate (PP) or EPS-RA alone reduced carbonyl formation, limited particle growth and improved MP gel properties, while their combination produced the strongest protection. PP mainly provided ionic regulation and gel strengthening, whereas EPS-RA offered stronger antioxidant activity, protected secondary structure and increased water-holding capacity, allowing partial replacement of phosphates. Their synergy markedly enhanced oxidative stability and gel quality of MP, supporting the design of low-phosphorus meat products. Density functional theory calculations further elucidated the binding features and free-radical scavenging mechanism of EPS-RA.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"36 ","pages":"Article 103912"},"PeriodicalIF":8.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147805367","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

Aroma and flavor profiling of walnut oils from five major Xinjiang cultivars: sensory evaluation and comparative analysis 新疆5个主要品种核桃油的香气和风味特征：感官评价与比较分析

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2026-05-01 Epub Date: 2026-04-27 DOI: 10.1016/j.fochx.2026.103911

Lei Zhang , Yining Sun , Pei Yu , Jiyao Qiu , Kexi Ma , Wentao Gao , Dan Wang , Congfang Li , Jingming Li

{"title":"Aroma and flavor profiling of walnut oils from five major Xinjiang cultivars: sensory evaluation and comparative analysis","authors":"Lei Zhang , Yining Sun , Pei Yu , Jiyao Qiu , Kexi Ma , Wentao Gao , Dan Wang , Congfang Li , Jingming Li","doi":"10.1016/j.fochx.2026.103911","DOIUrl":"10.1016/j.fochx.2026.103911","url":null,"abstract":"<div><div>Xinjiang has many walnut varieties, but none are specifically used for oil pressing. This study compared the extraction results of SPME and SDE, two sample preparation methods, for the flavor analysis of walnut oil from five varieties in Xinjiang. A multi-technique approach combining GC–MS, electronic nose, GC-IMS, and sensory evaluation was employed, and the walnut oil flavors were assessed through a correlation analysis of GC–MS data and sensory attributes. Sensory evaluation led to the development of a flavor wheel dominated by green, nutty, greasy, and roast attributes. Integrated analysis identified 47 volatile compounds across seven chemical classes, including aldehydes, ketones, pyrazines, and acids. Among these, 2,6-dimethylpyrazine, 3-ethyl-2,5-dimethylpyrazine, trimethylpyrazine, Octanal, <em>(E,E)</em>-2,4-decadienal, <em>(E,E)</em>-2,4-hexadienal, and 2-octanone were identified as key aroma contributors, closely associated with nutty and raw green notes. Among the five walnut oil samples, the evaluators showed a preference for the walnut oil prepared using Xin 2. These findings provide an initial exploration of the volatile compound composition and sensory characteristics of Xinjiang walnut oil, offering a reference for future research on the screening of walnut varieties for the development of flavored walnut oil.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"36 ","pages":"Article 103911"},"PeriodicalIF":8.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147805368","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

Integrated analysis of phytomelatonin and related indoleamine accumulation in germinated rice: Effects of cultivar, germination stage, and grain fraction 发芽水稻中褪黑素和相关吲哚胺积累的综合分析：品种、发芽阶段和籽粒分数的影响

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2026-05-01 Epub Date: 2026-04-23 DOI: 10.1016/j.fochx.2026.103906

Anuchita Moongngarm , Jakkaphan Kaennok , Tanongsak Moontree , Patiwit Loypimai

{"title":"Integrated analysis of phytomelatonin and related indoleamine accumulation in germinated rice: Effects of cultivar, germination stage, and grain fraction","authors":"Anuchita Moongngarm , Jakkaphan Kaennok , Tanongsak Moontree , Patiwit Loypimai","doi":"10.1016/j.fochx.2026.103906","DOIUrl":"10.1016/j.fochx.2026.103906","url":null,"abstract":"<div><div>Melatonin is widely used for sleep regulation and antioxidant applications; however, its commercial production relies mainly on chemical synthesis, raising sustainability concerns. This study evaluated germination as a cost-effective bioprocess to enhance phytomelatonin and related indoleamines in rice. Five cultivars were germinated for up to four days, and phytomelatonin, serotonin, and free tryptophan were quantified by LC–MS/MS across grain fractions. Germination significantly increased phytomelatonin in all cultivars, with the highest levels observed in pigmented rice, particularly red rice and black glutinous rice (up to 676.9–681.8 ng/g). Serotonin increased during early germination, while free tryptophan markedly increased, indicating enhanced proteolysis and precursor availability. The germ and bran fractions were identified as major phytomelatonin reservoirs. In red rice, germination also increased α-amylase activity and induced structural changes in starch. Overall, germination enhances indoleamine accumulation and functional properties, supporting the development of phytomelatonin-enriched rice for sustainable functional food applications.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"36 ","pages":"Article 103906"},"PeriodicalIF":8.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147805413","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

Efficient production and multiscale characterization of amorphous granular potato starch by microwave-assisted ethanol treatment 微波辅助乙醇处理马铃薯无定形颗粒淀粉的高效生产及多尺度表征

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2026-05-01 Epub Date: 2026-04-25 DOI: 10.1016/j.fochx.2026.103923

Seon-Min Oh, Seung-Hye Woo, Min Kyung Park, Joon-Young Jun, Yun-Sang Choi

{"title":"Efficient production and multiscale characterization of amorphous granular potato starch by microwave-assisted ethanol treatment","authors":"Seon-Min Oh, Seung-Hye Woo, Min Kyung Park, Joon-Young Jun, Yun-Sang Choi","doi":"10.1016/j.fochx.2026.103923","DOIUrl":"10.1016/j.fochx.2026.103923","url":null,"abstract":"<div><div>Amorphous granular starch (AGS), characterized by loss of crystalline order while retaining granular morphology, exhibits altered hydration and digestibility compared to native starch; however, conventional production methods often rely on strong alkaline reagents. This study developed a green and rapid approach to prepare AGS from potato starch using microwave-assisted ethanol treatment (55–70% <em>v</em>/v). X-ray diffraction confirmed a pronounced loss of crystalline order, with relative crystallinity decreasing from 21.81% to 3.20%. Scanning electron microscopy revealed ethanol-dependent morphology, with deformation and agglomeration at lower ethanol concentrations and higher integrity at elevated levels. Rheological properties showed reduced shear-thinning behavior and increased viscosity, indicating a shift toward Newtonian flow. Rapid visco analyzer profiles demonstrated disappearance of typical pasting behavior. <em>In vitro</em> digestion indicated that rapidly digestible starch increased from 6.12% to 26.19%, accompanied by accelerated hydrolysis kinetics. Overall, microwave–ethanol treatment provides a clean-label and efficient approach for producing AGS with tunable properties.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"36 ","pages":"Article 103923"},"PeriodicalIF":8.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147805909","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

Dynamic changes of flavor characterization of lager beer during barrel aging process based on untargeted volatilomics 基于非目标挥发物的窖藏啤酒风味特征动态变化研究

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2026-05-01 Epub Date: 2026-04-22 DOI: 10.1016/j.fochx.2026.103901

Yaqi Shi , Junhong Yu , Lei Xing , Shumin Hu , Hualei Chen , Peng Yan , Shuping Shao , Haixin Liu , Yajie Tang , Zhaoxia Yang , Hua Yin

{"title":"Dynamic changes of flavor characterization of lager beer during barrel aging process based on untargeted volatilomics","authors":"Yaqi Shi , Junhong Yu , Lei Xing , Shumin Hu , Hualei Chen , Peng Yan , Shuping Shao , Haixin Liu , Yajie Tang , Zhaoxia Yang , Hua Yin","doi":"10.1016/j.fochx.2026.103901","DOIUrl":"10.1016/j.fochx.2026.103901","url":null,"abstract":"<div><div>Oak barrel aging induces complex, time-dependent transformations in beer flavor. This study systematically characterized these changes through a 300-day aging experiment integrating quantitative sensory analysis, physicochemical monitoring, and HS-SPME-GC–MS-based volatile metabolomics. Barrel aging introduced distinct coconut and vanillin notes, with extended aging further intensifying woody, sweet, and caramel characteristics, while wine-like notes remained stable. Volatile profiling identified 162 significantly differential metabolites across 12 chemical classes, including esters, aromatic compounds, ketones, and heterocyclic compounds. Mantel correlation analysis revealed that three wood-derived volatiles—(<em>Z</em>)-oak-lactone, ethyl 2-furoate, and (2,2-diethoxyethyl) benzene—were strongly correlated with aging time (|r| > 0.8) and served as potential biomarkers. Notably, (<em>Z</em>)-oak-lactone was quantitatively linked to both “woody” and “sweet” odor notes (<em>r</em> > 0.89). These findings establish a predictive chemical-sensory framework for understanding flavor development during barrel aging.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"36 ","pages":"Article 103901"},"PeriodicalIF":8.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147805912","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

Investigation on the dynamic change of key odor compounds, free amino acids and chroma during soy sauce fermentation 酱油发酵过程中关键气味化合物、游离氨基酸和色度的动态变化研究。

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2026-05-01 Epub Date: 2026-04-30 DOI: 10.1016/j.fochx.2026.103934

Yuanhao Zhou , Runhu Xin , Wei Guan , Peng Guo , Shangting Zhou , Can Wu , Yuping Liu

{"title":"Investigation on the dynamic change of key odor compounds, free amino acids and chroma during soy sauce fermentation","authors":"Yuanhao Zhou , Runhu Xin , Wei Guan , Peng Guo , Shangting Zhou , Can Wu , Yuping Liu","doi":"10.1016/j.fochx.2026.103934","DOIUrl":"10.1016/j.fochx.2026.103934","url":null,"abstract":"<div><div>Odor-active compounds in high-salt liquid-state fermentation soy sauce (HLFSS) during fermentation from 30 to 230 days were characterized using molecular sensory science. Sensory evaluations revealed significant variations in green bean, roasted potato, caramel and smoky odor attributes; HLFSS at 180 days exhibited optimal color depth. Forty-three common volatile compounds were identified via SE-SAFE-GC–MS, of which 37 odorants were odor-active. Quantitative analysis combining OAV determined 17 key odorants. Free amino acid analysis revealed that the metabolism of glutamic acid and aromatic amino acids significantly affected the accumulation of flavor compounds. The rapid depletion of arginine and histidine was associated with the HLFSS flavor improvement. PCA and OPLS-DA further revealed the fermentation process could be divided into substrate decomposition stage (30–60 days), odorant synthesis stage (90–150 days), and flavor maturation stage (180–230 days). This study provides a theoretical basis for the directional regulation of HLFSS flavor and process optimization.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"36 ","pages":"Article 103934"},"PeriodicalIF":8.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147835837","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

Emerging enzymatic modifications and AI-driven strategies for smart tailoring of taste characteristics in food-derived peptides: A review 新兴的酶修饰和人工智能驱动的策略在食物衍生肽的味道特征的智能定制：综述

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2026-05-01 Epub Date: 2026-05-04 DOI: 10.1016/j.fochx.2026.103944

Haoyu Xiong , Ruixi Liu , Na Zhang , Soottawat Benjakul , Yuhao Zhang , Yu Fu

{"title":"Emerging enzymatic modifications and AI-driven strategies for smart tailoring of taste characteristics in food-derived peptides: A review","authors":"Haoyu Xiong , Ruixi Liu , Na Zhang , Soottawat Benjakul , Yuhao Zhang , Yu Fu","doi":"10.1016/j.fochx.2026.103944","DOIUrl":"10.1016/j.fochx.2026.103944","url":null,"abstract":"<div><div>Food-derived peptides hold promise for food applications but are often limited by bitterness. Emerging enzymatic modification offers a novel strategy to improve sensory properties. This review aims to summarize the structural characteristics and taste-active properties of peptides and further highlights recent advances in enzymatic approaches for reducing bitterness and enhancing umami, saltiness and kokumi, combined with AI-assisted prediction and enzyme engineering. Peptide taste is governed by amino-acid composition, molecular conformation, and environmental factors; enzymatic modification alters composition and spatial structure to improve solubility and receptor interactions, thereby mitigating bitterness and enhancing umami, saltiness, and kokumi. Despite limitations in enzyme availability, efficiency, and scalability, advances in enzyme discovery and engineering support precise taste modulation for food application. The integration of AI and computer-assisted technologies has significantly advanced the smart tailoring and industrial application of taste-active peptides. This review provides a theoretical reference for enzymatic modifications and smart tailoring of taste-active peptides.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"36 ","pages":"Article 103944"},"PeriodicalIF":8.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147851848","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

Yeast-driven modulation of color and aroma traits of ‘Yeniang 2’ (Vitis adenoclada) wine: expanding the winemaking potential of a wild grape resource 酵母菌对“叶江2号”葡萄酒色泽和香气特征的调节：扩大野生葡萄资源的酿酒潜力

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2026-05-01 Epub Date: 2026-04-24 DOI: 10.1016/j.fochx.2026.103887

Yujie Hu , Yongjiang Hao , Yaoyuan Zhai , Wenrui Wang , Qiufeng Huang , Keqin Chen , Yulin Fang , Muming Cao , Kekun Zhang

{"title":"Yeast-driven modulation of color and aroma traits of ‘Yeniang 2’ (Vitis adenoclada) wine: expanding the winemaking potential of a wild grape resource","authors":"Yujie Hu , Yongjiang Hao , Yaoyuan Zhai , Wenrui Wang , Qiufeng Huang , Keqin Chen , Yulin Fang , Muming Cao , Kekun Zhang","doi":"10.1016/j.fochx.2026.103887","DOIUrl":"10.1016/j.fochx.2026.103887","url":null,"abstract":"<div><div><em>Vitis adenoclada</em> Hand.-Mazz. is a valuable wild grape resource adapted to humid and hot climates; however, limited information is available on yeast-mediated strategies to reduce excessive acidity and improve wine quality. In this study, the elite cultivar ‘Yeniang 2’ (YN2) was fermented with six <em>Saccharomyces cerevisiae</em> strains to systematically evaluate their effects on physicochemical properties, phenolic composition, organic acid profiles, and volatile aroma characteristics. The results revealed pronounced strain-dependent metabolic regulation of wine composition. CEC01 and CECA promoted phenolic accumulation, particularly flavan-3-ols, whereas 71B enhanced tannin enrichment and contributed to structural complexity. FR effectively reduced acetic acid while increasing lactic acid content, thereby improving acid balance. Notably, F33 markedly enhanced volatile aroma diversity and intensity, while F33, 71B, and RV171 significantly decreased malic acid levels, providing a practical strategy to mitigate excessive acidity in <em>Vitis adenoclada</em> wines. In addition, yeast-dependent modulation of anthocyanin composition contributed to improved color stability. These findings demonstrate that targeted yeast selection enables compositional optimization and functional enhancement of YN2 wine, offering new opportunities to expand the enological potential and sustainable utilization of wild grape germplasm.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"36 ","pages":"Article 103887"},"PeriodicalIF":8.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147805363","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

Frost-induced structural modification of mulberry leaf polysaccharides enhances hypoglycemic activity and Maillard reaction inhibition in biscuits 霜冻诱导的桑叶多糖结构修饰增强了饼干的降糖活性和美拉德反应抑制作用

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2026-05-01 Epub Date: 2026-04-29 DOI: 10.1016/j.fochx.2026.103937

Yijun Jin , Jiadong Zhu , Jinglei Xu, Zhenghao Hua, Shaoqian Cao, Hua Yang, Xiangyang Qi, Qing Shi

{"title":"Frost-induced structural modification of mulberry leaf polysaccharides enhances hypoglycemic activity and Maillard reaction inhibition in biscuits","authors":"Yijun Jin , Jiadong Zhu , Jinglei Xu, Zhenghao Hua, Shaoqian Cao, Hua Yang, Xiangyang Qi, Qing Shi","doi":"10.1016/j.fochx.2026.103937","DOIUrl":"10.1016/j.fochx.2026.103937","url":null,"abstract":"<div><div>This study established an efficient protocol involving ultrasound-assisted deep eutectic solvent extraction and chromatographic purification to obtain two high-purity polysaccharide fractions—MLP-3-1 from standard mulberry leaves and FMLP-3-1 from post-frost leaves. Frost treatment significantly altered the structure of FMLP-3-1, increasing its molecular weight, total sugar content, uronic acids (notably mannuronic acid), and structural order. Correspondingly, FMLP-3-1 demonstrated superior in vitro hypoglycemic activity, including stronger inhibition of α-amylase/α-glucosidase and improved glucose metabolism in insulin-resistant HepG2 cells. Molecular docking supported the role for mannuronic acid in enzyme inhibition. Furthermore, FMLP effectively suppressed the formation of Maillard reaction products (5-HMF and AGEs) and modulated volatile flavor profiles in biscuit baking. These findings indicate that frost treatment beneficially modifies mulberry leaf polysaccharides, boosting their hypoglycemic potential and suitability as functional food ingredients for reducing harmful compounds during thermal processing.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"36 ","pages":"Article 103937"},"PeriodicalIF":8.2,"publicationDate":"2026-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147805417","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

Non-covalent interactions between whey protein isolate and taxifolin and their potential application in yogurt 乳清分离蛋白与taxifolin的非共价相互作用及其在酸奶中的潜在应用

IF 8.2 1区农林科学

Food Chemistry: X Pub Date : 2026-05-01 Epub Date: 2026-04-23 DOI: 10.1016/j.fochx.2026.103909

Chenligen Bao, Mi Yan, Fangyu Li, Liqing Jiang, Tiehua Zhang

引用次数: 0