Journal of Food Engineering最新文献_第7页

Green clarification of Ruditapes philippinarum hydrolysate by freezing 菲律宾露水解液的冷冻绿色澄清

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-07-16 DOI: 10.1016/j.jfoodeng.2025.112740

Meihuan Li, Ning Cong, Jiateng Chen, Ling Zhang, Xuanpeng Wang, Ming Du, Xianbing Xu, Jinfeng Pan, Qiyue Zhao

{"title":"Green clarification of Ruditapes philippinarum hydrolysate by freezing","authors":"Meihuan Li, Ning Cong, Jiateng Chen, Ling Zhang, Xuanpeng Wang, Ming Du, Xianbing Xu, Jinfeng Pan, Qiyue Zhao","doi":"10.1016/j.jfoodeng.2025.112740","DOIUrl":"10.1016/j.jfoodeng.2025.112740","url":null,"abstract":"<div><div><em>Ruditapes philippinarum</em> produces turbidity during hydrolysis, which may seriously hinder its further processing and utilization as a flavoring agent. In this study, the low-temperature crystallization properties of the oil components in the mixing system were combined with freezing flocculation to promote the aggregation, growth, and settling of the oil-peptide mixtures by ice crystal extrusion, which effectively solved the problems of secondary contamination and high cost associated with the traditional flocculation methods, while retaining the flavor of the enzymatic hydrolysate. The freezing process increased the contents of fresh, sweet, essential and total free amino acids in the supernatant by 1.94 %, 1.69 %, 1.45 % and 0.58 %, respectively, and these flavor amino acids optimized the flavor profile of the enzymatic digest. Freezing flocculation is a clean and sustainable flocculation technology that supports the sustainable development of the food industry and is in line with the trend of green production and environmental protection.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112740"},"PeriodicalIF":5.3,"publicationDate":"2025-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144653144","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Enhanced rheology and lipid absorption modulation in oil-in-water emulsions by aggregation of pea protein isolate and peach gum microspheres 豌豆分离蛋白和桃胶微球的聚集增强了水包油乳剂的流变学和脂质吸收调节

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-07-15 DOI: 10.1016/j.jfoodeng.2025.112742

Haozhi Chen , Shahid Iqbal , Ronggang Pan , Hongyu Zhu , Rizwan Ahmed Bhutto , Xiao Dong Chen , Peng Wu

{"title":"Enhanced rheology and lipid absorption modulation in oil-in-water emulsions by aggregation of pea protein isolate and peach gum microspheres","authors":"Haozhi Chen , Shahid Iqbal , Ronggang Pan , Hongyu Zhu , Rizwan Ahmed Bhutto , Xiao Dong Chen , Peng Wu","doi":"10.1016/j.jfoodeng.2025.112742","DOIUrl":"10.1016/j.jfoodeng.2025.112742","url":null,"abstract":"<div><div>The encapsulation of plant-based materials, particularly in emulsion systems, is gaining attention for enhancing the texture, digestibility, and health benefits of food products. However, the impact of interactions between plant proteins, such as pea protein isolate (PPI), and polysaccharides, like peach gum (PG), on the rheological properties, digestion, and absorption behaviors of emulsions is leaving a gap for further investigation. This study investigates the formulation of <em>four</em> 20 wt% oil-in-water (O/W) emulsions: PPI emulsion (4 wt% PPI), PG emulsion (4 wt% PG), PPI-PG emulsion (2 wt% each in aqueous phase), and a 1:1 mixture of individually prepared PPI and PG emulsions (PPI/PG). The emulsions underwent thermal processing to induce particle aggregation and heteroaggregation, followed by <em>in vitro</em> digestion and <em>ex vivo</em> absorption using a rat small intestine model. The mixed emulsions exhibited significantly higher viscosities and moduli than single emulsions, along with larger and denser microstructures. Consequently, free fatty acids (FFAs) released at the end of digestion were lowest for PPI-PG (33.7 %), followed by PPI (44.92 %), PG (39.93 %), and PPI/PG (36.32 %). Correspondingly, <em>ex vivo</em> FFA absorption was slower for PPI-PG (9.83 %) and PPI/PG (10.81 %) than for PG (14.95 %) and PPI (16.33 %), reflecting reduced enzyme accessibility due to stronger interfacial structures. These findings highlight the potential of PPI-PG and PPI/PG emulsions in creating reduced-fat O/W products, such as mayonnaise and sauces, with higher viscosity but controlled lipid digestion.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112742"},"PeriodicalIF":5.3,"publicationDate":"2025-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144653143","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Modeling the quality decay kinetic of encapsulated ground coffee 胶囊化咖啡粉品质衰减动力学建模

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-07-14 DOI: 10.1016/j.jfoodeng.2025.112739

Marco Lopriore , Marika Valentino , Giulia Ravaioli , Maria Cristina Nicoli , Amalia Conte , Matteo Alessandro Del Nobile

{"title":"Modeling the quality decay kinetic of encapsulated ground coffee","authors":"Marco Lopriore , Marika Valentino , Giulia Ravaioli , Maria Cristina Nicoli , Amalia Conte , Matteo Alessandro Del Nobile","doi":"10.1016/j.jfoodeng.2025.112739","DOIUrl":"10.1016/j.jfoodeng.2025.112739","url":null,"abstract":"<div><div>A fully predictive model for quality decay kinetic of ground coffee packaged in bioplastics is not available today. Therefore, a new model is proposed to predict the kinetics of quality decay of encapsulated ground coffee (indicated as EGC), stored under constant temperature and relative humidity conditions. The proposed model assumed that a first-order type equation, with a kinetic constant dependent on water activity, can be used to describe the quality decay of EGC. To predict the variation of water activity inside the capsule over time, the mass balance of the water inside the capsule was carried out. Specific tests were conducted at 23 °C to estimate the model's parameters. Tests on ground coffee were run to estimate the parameters used to relate the kinetic constant to the water activity; the capsule filled with silica gel was used to determine the dependence of water permeability coefficient on the water activity inside and outside the capsule. The ground coffee water sorption isotherm at 23 °C was also determined. The quality decay kinetic of EGC was measured by monitoring the pH as reliable quality descriptor and it was used to assess the goodness of the model prediction. Results indicated that notwithstanding the numerous assumptions made to derive the new model, its ability to predict the quality decay kinetic of EGC is quite acceptable.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112739"},"PeriodicalIF":5.3,"publicationDate":"2025-07-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144633260","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Curcumin in pectin-caseinate enhances resveratrol bioavailability 果胶酪蛋白酸中的姜黄素提高白藜芦醇的生物利用度

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-07-12 DOI: 10.1016/j.jfoodeng.2025.112724

Yijun Zhou , Yanan Song , Ling Zhu , Hui Zhang

{"title":"Curcumin in pectin-caseinate enhances resveratrol bioavailability","authors":"Yijun Zhou , Yanan Song , Ling Zhu , Hui Zhang","doi":"10.1016/j.jfoodeng.2025.112724","DOIUrl":"10.1016/j.jfoodeng.2025.112724","url":null,"abstract":"<div><div>Resveratrol and curcumin, natural plant-derived polyphenols with antioxidant, anti-inflammatory, and anticancer properties, are limited by poor bioavailability and stability. Delivery systems offer an effective strategy to address these limitations. Notably, their co-encapsulation shows synergistic effects, significantly enhancing encapsulation efficiency, stability, and bioactivity. In this study, nanoparticles were prepared from pectin and sodium caseinate to deliver resveratrol and curcumin using a solvent evaporation method combined with electrostatic deposition, and their physicochemical and structural properties were characterized. The nanoparticles (PE-SC-C-RNP) had a narrow size distribution (247.57 nm), low polydispersity index (0.32), and high encapsulation efficiency (95.24 ± 0.76 %). Structural analyses indicated that electrostatic interactions between pectin and sodium caseinate formed the nanoparticle outer layer, with resveratrol and curcumin in an amorphous state. <em>In vitro</em> digestion experiments showed that curcumin enhanced the binding of resveratrol to carriers without affecting the release rate of resveratrol or free amino acids, leading to a significant increase in antioxidant activity. Animal model experiments showed that the resveratrol concentrations were greater in the plasma of mice administered PE-SC-C-RNP than those administered nanoparticles encapsulating only resveratrol orally, with a 0.83–1.27-fold increase in the maximal tissue concentration, and better pharmacokinetics. The maximum tissue concentration of resveratrol increased 0.83–1.27-fold in the liver, kidney, and other tissues within 6.0 h of administration. These results demonstrated that pectin sodium caseinate nanoparticles and co-encapsulated curcumin effectively improved the bioavailability of resveratrol for the delivery of bioactive compounds.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"404 ","pages":"Article 112724"},"PeriodicalIF":5.3,"publicationDate":"2025-07-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144696935","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Photocatalytic-antimicrobial g-C3N4/PVA films for fruit preservation 果品保鲜用光催化抗菌g-C3N4/PVA薄膜

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-07-11 DOI: 10.1016/j.jfoodeng.2025.112738

Hang Liu , Qing Yang , Rao Gu , Su Zhang , Lingjian Gu , Haonan Wu , Yu Zhang , Xiaoyu Zhou , Tianyi Wang , Chengyin Wang

{"title":"Photocatalytic-antimicrobial g-C3N4/PVA films for fruit preservation","authors":"Hang Liu , Qing Yang , Rao Gu , Su Zhang , Lingjian Gu , Haonan Wu , Yu Zhang , Xiaoyu Zhou , Tianyi Wang , Chengyin Wang","doi":"10.1016/j.jfoodeng.2025.112738","DOIUrl":"10.1016/j.jfoodeng.2025.112738","url":null,"abstract":"<div><div>With rising demand for food safety and sustainable packaging, the creation of antimicrobial and environmentally sustainable materials has become a critical research focus. In this study, a polyvinyl alcohol (PVA) film incorporated with visible-light-responsive graphitic carbon nitride (g-C<sub>3</sub>N<sub>4</sub>) was fabricated, exhibiting remarkable antimicrobial performance. The composite film achieved photocatalytic antimicrobial efficiencies of 99.99 % against <em>Acinetobacter baumannii</em>, 88.26 % against <em>Staphylococcus aureus</em>, and 98.33 % against <em>Escherichia coli</em>. The g-C<sub>3</sub>N<sub>4</sub> was treated via wet ball milling, which significantly enhanced the film's mechanical properties, water vapor impermeability, UV resistance, and antimicrobial performance while reducing hydrophilicity. Additionally, the film demonstrated notable effectiveness in strawberry preservation, extending shelf life to 96 h under ambient conditions, compared to 48 and 72 h for polyethylene (PE) and pure PVA films, respectively. Importantly, the recyclable composite retained its mechanical integrity and antimicrobial efficiency after multiple reuse cycles. This study provides innovative insights into the development of efficient, sustainable, and environmentally conscious food packaging materials.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112738"},"PeriodicalIF":5.3,"publicationDate":"2025-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144614006","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Effect of dasher design and processing conditions on residence time distribution of ice cream produced with a continuous scraped surface freezer 速冻机设计及加工条件对连续刮面冷冻机冰淇淋停留时间分布的影响

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-07-10 DOI: 10.1016/j.jfoodeng.2025.112723

Lauren R. Gallagher, Richard W. Hartel

{"title":"Effect of dasher design and processing conditions on residence time distribution of ice cream produced with a continuous scraped surface freezer","authors":"Lauren R. Gallagher, Richard W. Hartel","doi":"10.1016/j.jfoodeng.2025.112723","DOIUrl":"10.1016/j.jfoodeng.2025.112723","url":null,"abstract":"<div><div>The dasher assembly in scraped surface freezers (SSFs) plays a crucial role in the manufacture of ice cream by providing mixing during processing, removing ice from the heat exchange surface as it forms, creating fat structures, and incorporating air. Even so, very little is understood about how the design of dashers impacts frozen dessert development in SSFs. In this study, the effect of dasher design and processing parameters on the residence time distribution (RTD) of ice cream made in a continuous SSF was investigated. Processing parameters investigated included dasher speed, overrun, and throughput rate, while five dasher designs of varying geometries and volume displacements within the freezing cylinder were employed. Dye pulse injection studies were used to determine RTD properties while monitoring processing conditions including draw temperature, overrun, and amperage drawn on the dasher motor. Mean residence time was primarily driven by throughput rate, followed by dasher assembly, and then overrun. Reduced mean residence time was associated with higher throughput rates, higher dasher displacements, and lower overrun. Dasher rotational speed did not have a significant effect on mean residence time. There were two-way interaction effects between dasher design and dasher rotational speed, overrun, as well as throughput rate on residence time parameters (mean and/or variance). This study provides insight into the importance of dasher assembly design on the residence time and flow properties of a three-phase system in an SSF.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"404 ","pages":"Article 112723"},"PeriodicalIF":5.3,"publicationDate":"2025-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144696932","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Development and evaluation of a spray chilling system for antimicrobial treatment to inactivate E. coli on cantaloupe during refrigerated storage 哈密瓜冷藏过程中用于灭活大肠杆菌的喷雾冷却系统的研制与评价

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-07-10 DOI: 10.1016/j.jfoodeng.2025.112737

Vondel Reyes , Kathryn Fontenot , Shyam Menon , Subramaniam Sathivel

{"title":"Development and evaluation of a spray chilling system for antimicrobial treatment to inactivate E. coli on cantaloupe during refrigerated storage","authors":"Vondel Reyes , Kathryn Fontenot , Shyam Menon , Subramaniam Sathivel","doi":"10.1016/j.jfoodeng.2025.112737","DOIUrl":"10.1016/j.jfoodeng.2025.112737","url":null,"abstract":"<div><div>Spray chilling technology combined with antimicrobials may be used to inactivate pathogenic bacteria present in fruits and vegetables. In this study, a spray chilling system was developed, and its nozzle spray characteristics (droplet size and velocity) were evaluated using Phase Doppler-Particle Anemometry. The system's effectiveness in reducing <em>E. coli</em> ATCC 25922 on cantaloupe rind surfaces using 80 ppm spray-chilled peroxyacetic acid, followed by native microbial and fruits' quality evaluation during 7 days of refrigerated storage was also investigated. The nozzle produced a spray with an average droplet Sauter Mean Diameter value of 10.97 ± 0.47 μm when moving downstream along the centerline. Meanwhile, the average droplet velocity on the centerline at 170 mm downstream was 9.73 ± 0.05 m/s. The application of spray-chilled peroxyacetic acid reduced <em>E. coli</em> ATCC 25922 by 1.67 log CFU/cm<sup>2</sup> on cantaloupe rind surfaces over 7 days of refrigerated storage. The study demonstrated that combining spray chilling technology with antimicrobials could be used to inactivate pathogenic bacteria present in fresh produce without disrupting the food cold chain, as the treatment could be applied at the product's specific chilled storage temperature.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112737"},"PeriodicalIF":5.3,"publicationDate":"2025-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144606113","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Physical field pretreatments enhance drying efficiency and quality of goji berry 物理田间预处理提高了枸杞的干燥效率和品质

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-07-08 DOI: 10.1016/j.jfoodeng.2025.112730

Yuhang Du , Kunfeng Liu , Shuna Mi , Jianjun Ding , Shaofeng Yuan , Hang Yu , Yahui Guo , Yuliang Cheng , Weirong Yao

{"title":"Physical field pretreatments enhance drying efficiency and quality of goji berry","authors":"Yuhang Du , Kunfeng Liu , Shuna Mi , Jianjun Ding , Shaofeng Yuan , Hang Yu , Yahui Guo , Yuliang Cheng , Weirong Yao","doi":"10.1016/j.jfoodeng.2025.112730","DOIUrl":"10.1016/j.jfoodeng.2025.112730","url":null,"abstract":"<div><div>Physical field pretreatments offer promising solutions for enhancing drying efficiency and quality. This study evaluated four innovative physical pretreatments—freezing-thawing (FT), ultrasound (US), pulsed electric field (PEF), and dielectric barrier discharge (DBD) plasma—on goji berries, focusing on their effects on tissue microstructure, moisture transfer, energy consumption, and post-drying quality during hot air drying at 55 °C. FT, US, PEF and DBD pretreatment shortened the drying time by 15 %, 29 %, 20 % and 49 % respectively and reduced the energy consumption accordingly. Among these methods, DBD plasma pretreatment emerged as the best method in terms of comprehensive ability, offering the highest drying efficiency and post-drying quality. DBD produced the highest kinetic model coefficients. FT caused rapid shrinkage, which hindered moisture transfer during subsequent drying, leading to nutrient loss and surface browning. Both US and PEF showed moderate improvements, though less effective than DBD, with US posing a risk of nutrient loss. US, PEF, and DBD reduced browning, with PEF and DBD inhibiting browning enzymes. All pretreatments changed the microstructure within goji berries, promoted the transformation of vacuolar to interstitial water, and affected the drying efficiency. DBD treatment uniquely caused a reduction in bound water and a destruction of the surface structure bringing mass transfer benefits.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112730"},"PeriodicalIF":5.3,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144581024","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Nanocellulose fibers as stabilizers for Pickering emulsion coatings 纳米纤维素纤维在皮克林乳液涂料中的稳定作用

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-07-05 DOI: 10.1016/j.jfoodeng.2025.112735

Yong Cui , Yanyi Xue , Xinyi Zheng , Chen Cheng , Xiaolu Xu , Wenliang Wang

{"title":"Nanocellulose fibers as stabilizers for Pickering emulsion coatings","authors":"Yong Cui , Yanyi Xue , Xinyi Zheng , Chen Cheng , Xiaolu Xu , Wenliang Wang","doi":"10.1016/j.jfoodeng.2025.112735","DOIUrl":"10.1016/j.jfoodeng.2025.112735","url":null,"abstract":"<div><div>Nanocellulose fibers (CNFs) were isolated and characterized from pea residue, which were combined with carboxymethyl chitosan (CMCS) as solid stabilizers, and beeswax was used as the oil phase for the preparation of O/W Pickering emulsions. By adjusting the content of CNFs in the solid stabilizer (0–0.7 wt%), it was demonstrated that the amount of CNFs added had a significant impact on the storage stability, particle size distribution and rheological properties of the Pickering emulsions. As the concentration of CNFs increased, the stability and viscoelasticity of the emulsions gradually improved, while the droplet size decreased. The addition of more CNFs led to the formation of a denser interfacial film on the surface of the emulsion droplets and created a more extensive three-dimensional network structure in the continuous phase of the emulsion, enhancing the structural stability of the emulsion and reducing droplet aggregation and sedimentation. Furthermore, the environmental stability of the Pickering emulsions was tested by altering the pH and environmental temperature. The emulsions exhibited good environmental stability in acidic conditions (pH 2 to 6), and were able to adapt to a wide temperature range (−25 to 100 °C). Interestingly, the Pickering emulsion coating applied to the surface of strawberries was effective in delaying fruit weight loss and titratable acid (TA) decline during storage. In summary, the Pickering emulsions prepared in this study have potential application value in food preservation and packaging.</div></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":"403 ","pages":"Article 112735"},"PeriodicalIF":5.3,"publicationDate":"2025-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144572281","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"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

Insights into the mechanism of glucoamylase activation induced by PEF PEF诱导葡萄糖淀粉酶活化机制的探讨

IF 5.3 2区农林科学

Journal of Food Engineering Pub Date : 2025-07-05 DOI: 10.1016/j.jfoodeng.2025.112732

Ouxiang Wei , Minqi Zhou , Si Qin , Lianhuo Wang , Keliang Liu , Jiyong Li , Yueshan Wang

引用次数: 0