LWT - Food Science and Technology最新文献

{"title":"Effect of ball milling on the lipase-catalyzed synthesis of starch ferulate: multi-scale structural, physicochemical and digestive properties","authors":"Tianyu Cui ,&nbsp;Lirui Sun ,&nbsp;Yue Li ,&nbsp;Jinhui Xie ,&nbsp;Haixin Bi ,&nbsp;Yan Wang ,&nbsp;Chungu Xia ,&nbsp;Jiaying Xin","doi":"10.1016/j.lwt.2026.119102","DOIUrl":"10.1016/j.lwt.2026.119102","url":null,"abstract":"<div><div>Ball milling enhanced enzyme catalysis is a novel biocatalytic and conversion technology that offers significant potential for development in the food manufacturing industry due to its high efficiency and environmental friendliness. This study aims to investigate the effects of ball milling on lipase-catalyzed synthesis of starch ferulate (SF), focusing on multi-scale structure, physicochemical properties, and digestive characteristics. The results indicate that ball milling enhanced lipase-catalyzed treatment effectively disrupts the dense granular structure of starch, reducing its particle size distribution (425.4 ± 5.50 nm to 226.8 ± 10.18 nm), relative crystallinity (42.21 ± 1.24 to 13.27 ± 1.53), short-range ordered structure (1.69 ± 0.017 to 0.38 ± 0.17), and double helix structure (1.25 ± 0.035 to 0.84 ± 0.010). As well, the gelatinization temperature and viscosity of SF prepared by ball milling enhanced lipase-catalyzed treatment were significantly decreased, and the anti-aging property and the content of resistant starch (8.48 ± 0.52 to 24.83 ± 0.91) were significantly increased. These results provide both a new insight into the preparation methods for phenolic acid-modified starch and facilitate the development of low-viscosity, processing-stable, functional starch products and starch gels.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119102"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171935","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}

{"title":"Utilization of chia–canola oleogels with curcumin for fat replacement in gluten-free cakes: A strategy for healthier bakery products","authors":"Arezoo Asghari ,&nbsp;Mehdi Gharekhani ,&nbsp;Narmela Asefi ,&nbsp;Alireza Ostadrahimi","doi":"10.1016/j.lwt.2026.119156","DOIUrl":"10.1016/j.lwt.2026.119156","url":null,"abstract":"<div><div>The impact of replacing shortening with chia–canola oleogels enriched with curcumin was evaluated in gluten-free rice–flour cakes. Cake quality was assessed through moisture content, porosity (ImageJ), texture profile, fatty acid composition (GC), peroxide value and acidity during 30 days of storage, specific volume, microbial stability, and sensory acceptance. Partial substitution (25–50%) of shortening with oleogel maintained specific volume and crumb porosity while enhancing polyunsaturated fatty acid content. Higher substitution levels (75%) increased firmness and reduced porosity but improved oxidative stability. Incorporation of curcumin further lowered peroxide values, particularly in samples with higher oleogel content, and reduced acidity due to its antioxidant properties. However, curcumin addition decreased specific volume, porosity, and sensory scores, especially at higher oleogel substitution levels. Overall, the formulation containing 50% oleogel without curcumin (sample C5) achieved the best balance of technological, nutritional, and sensory qualities, supporting oleogels as promising healthier fat substitutes in gluten-free cakes.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119156"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147385503","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}

{"title":"The shaping of oolong tea: not only shapes the appearance but also influences the flavor","authors":"Weiyi Kong ,&nbsp;Jinyuan Wang ,&nbsp;Fangting Zhang ,&nbsp;Jiake Zhao ,&nbsp;Shuping Ye ,&nbsp;Junyang Wu ,&nbsp;Guanjun Pan ,&nbsp;Jiao Feng ,&nbsp;Qiang Chu ,&nbsp;Hongzheng Lin ,&nbsp;Tingting Deng ,&nbsp;Zhenghe Lin ,&nbsp;Zhilong Hao","doi":"10.1016/j.lwt.2026.119074","DOIUrl":"10.1016/j.lwt.2026.119074","url":null,"abstract":"<div><div>The shaping process significantly influences oolong tea quality beyond mere physical appearance. However, its effects on specific quality attributes remain unclear. In this study, an integrated approach combining electronic tongue, electronic nose, texture analysis, high-performance liquid chromatography (HPLC), and gas chromatography-olfactometry-mass spectrometry (GC-O-MS), coupled with chemometric analysis, was employed to investigate the impacts of shaping methods on the physical properties, metabolites, and flavor of oolong tea. Distinct differences were observed between twisting-rolling (TR) and wrapping-kneading (WK) shaping methods. Strip oolong tea processed by the TR method exhibited mellow taste and floral aroma, associated with lower cellular damage, resulting in reduced contents of bitter catechins and promoted retention of benzeneacetaldehyde (floral). By contrast, pellet oolong tea processed by the WK method exhibited umami taste and fresh floral aroma, attributed to greater cellular damage (palisade tissue and vein tissue), which facilitated the maintenance of umami amino acids and nerolidol (fresh floral). The findings offer new insight into the role of shaping in the formation of oolong tea quality and provide a scientific basis for targeted quality formation through shaping process control.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119074"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146098861","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}

{"title":"Multi-omics and phenotypic analysis of acid stress adaptation in Lactiplantibacillus plantarum isolated from milk kefir","authors":"Baoyi Yuan ,&nbsp;Xin Zhao ,&nbsp;Ran Gao ,&nbsp;Jianan Li ,&nbsp;Lai-Yu Kwok ,&nbsp;Qiuhua Bao","doi":"10.1016/j.lwt.2026.119073","DOIUrl":"10.1016/j.lwt.2026.119073","url":null,"abstract":"<div><div>Acid tolerance is essential for the probiotic efficacy of lactic acid bacteria during food processing and gastrointestinal transit. Among 21 <em>Lactiplantibacillus plantarum</em> isolates from milk kefir, isolate KY4-11 exhibited superior acid resistance (85.3 % survival after 2 h at pH 3.0). Integrated multi-omics and physiological analyses revealed a multilayered adaptive strategy. Acid stress triggered intracellular acidification (pHin = 5.40), reduced ATP and reactive oxygen species levels, and induced membrane damage (extracellular β-galactosidase increased to 53.69 U/mL). KY4-11 counteracted these effects by enhancing H⁺-ATPase activity (1.97-fold), promoting biofilm formation, and activating antioxidant systems. Genomic analysis identified 111 probiotic-associated genes (including <em>cysE</em>, <em>tuf</em>, <em>dps</em>). Transcriptomic and metabolomic data showed coordinated upregulation of amino acid metabolism, including glutamate conversion to γ-aminobutyric acid, aspartate degradation to ammonia, and activation of cysteine/methionine-dependent antioxidant pathways. DNA and protein repair systems, along with cell envelope remodeling, were significantly enhanced. Concurrently, energy-intensive processes like glycolysis and nucleotide synthesis were downregulated to conserve resources. Differentially expressed small RNAs suggest post-transcriptional regulation of stress responses. Together, these findings demonstrate that KY4-11 survives acid stress through a systemic network integrating metabolic reprogramming, redox homeostasis, membrane integrity, and genome maintenance, providing a mechanistic foundation for developing robust probiotics from traditional fermented dairy sources.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119073"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171878","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}

{"title":"The effect of legume protein source, solubility, pH, and salt addition on the texture of meat analogues","authors":"Alice Y.J. Tiong ,&nbsp;Smriti Shrestha ,&nbsp;Edward Attenborough ,&nbsp;Paul Michalski ,&nbsp;Simon Crawford ,&nbsp;Warren Batchelor ,&nbsp;Leonie van 't Hag","doi":"10.1016/j.lwt.2025.118956","DOIUrl":"10.1016/j.lwt.2025.118956","url":null,"abstract":"<div><div>Variability in the composition and properties of plant proteins presents challenges in developing plant-based meat analogues that have comparable texture to animal-based meats. This study investigated four plant protein isolates to understand the effects of protein source, pH, and salt addition on pasting properties, protein solubility, protein secondary structure, extruder response, and the resulting textural properties. The protein solubilities and paste viscosities of all investigated protein sources were lowest at pH 4. Calcium chloride addition also reduced protein solubility in all protein isolates at pH 6 and in water. Modulation of pH and salt concentration resulted in the tuning of extrudate texture for only one protein source, Yellow Pea UF (ultrafiltration) protein isolate. Higher die pressure and specific mechanical energy was found to correlate with higher extrudate cutting forces. Scanning electron microscopy of the extrudates showed a smooth structure formed by proteins with lower solubility and, in contrast, a more porous structure with the proteins with higher solubility. Notably, Yellow Pea and Faba Bean UF protein isolates with high solubility showed an increase in disordered structures after extrusion. This study demonstrates that plant protein source, pH, and salt addition can be used to modulate extruder response and meat analogue texture.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 118956"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171833","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}

{"title":"Hydrophobic interactions between gallic acid and buckwheat: Impacts on structural, rheological, and digestive properties of extruded noodles","authors":"Jiankang Zhou,&nbsp;Chaofan Zhao,&nbsp;Wenting Wang,&nbsp;Zhuo Zhang,&nbsp;Yuting Zhu,&nbsp;Shengyuan Guo,&nbsp;Guixing Ren,&nbsp;Lizhen Zhang","doi":"10.1016/j.lwt.2026.119103","DOIUrl":"10.1016/j.lwt.2026.119103","url":null,"abstract":"<div><div>This study investigated the impact of gallic acid on the structural, rheological, antioxidant, and digestive properties of extruded buckwheat noodles. XRD, FTIR, TGA, rheological tests and intermolecular force showed that Gallic acid mainly binds with buckwheat through hydrophobic interactions disrupted the starch gel network, reducing viscosity, gel strength, and rheological stability. However, it enhanced thermal stability, decreasing rehydration time and cooking loss by 12% and 25%. The low-field NMR data showed that the addition of gallic acid affected the water distribution in the extruded buckwheat noodles, resulting in the conversion of more water into bound water. XRD data showed that the addition of gallic acid changed the starch structure of extruded buckwheat noodles from the original A-type to A + V-type, and reduced its starch crystallinity. The intermolecular forces and Fourier data further demonstrated that the intermolecular forces between gallic acid and buckwheat were mainly hydrophobic, supplemented by hydrogen bonding. In vitro digestion revealed reduced starch hydrolysis, glycemic index; and rapidly digestible starch decreased from 29.49% to 19.84% and resistant starch increased from 49.53% to 57.96%. Antioxidant assays confirmed gallic acid's stability post-extrusion, reinforcing its functional potential. These results highlight its dual role in improving processing performance and nutritional quality, supporting its application in functional food development.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119103"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171844","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}

{"title":"Ionic liquid-mediated ultrasonic-assisted extraction of Curcuma phaeocaulis polysaccharides: Process optimization, structural characterization, and extraction mechanisms","authors":"Jieyu Qiu ,&nbsp;Renbo Kou ,&nbsp;Suyi Zeng ,&nbsp;Jing Lv ,&nbsp;Fei Liu ,&nbsp;Fang Wang ,&nbsp;Haiguo Su ,&nbsp;Liang Xiong","doi":"10.1016/j.lwt.2026.119123","DOIUrl":"10.1016/j.lwt.2026.119123","url":null,"abstract":"<div><div>An ionic liquid-mediated ultrasonic-assisted extraction (IL-UAE) method was developed for the extraction of <em>Curcuma phaeocaulis</em> polysaccharides (CPPs). The extraction process of IL-UAE was optimized using response surface methodology (RSM) and artificial neural networks (ANN). Compared to the RSM, the ANN model exhibits a higher R² value (0.9900 vs. 0.9808) and a lower Residual Sum of Squares (26.40 vs. 49.52), indicating that the ANN model has stronger explanatory power and better fitting accuracy. Additionally, this study compared the yield and physicochemical properties of CPPs obtained by the IL-UAE and hot water extraction (HWE). The results indicate that the yield of IL-UAE (3.69 %) was significantly higher than that of HWE (1.51 %). Furthermore, the CPPs extracted using IL-UAE possess higher arabinose and galactose contents, a larger molecular weight, and better anticoagulant activity. Notably, the physicochemical properties and the density functional theory calculations demonstrated that IL-UAE could fragmentate the cell wall and interact with the target polysaccharides. This study offers a promising method for the extraction of functional polysaccharides using environmentally friendly solvents.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119123"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171937","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}

{"title":"Mechanistic elucidation of DHPM-induced foamability enhancement in egg white protein: Structural and interfacial modifications","authors":"Hongkun Li ,&nbsp;Lingling Zhao ,&nbsp;Dongxuan Li ,&nbsp;Yufan Guo ,&nbsp;Lei Chen ,&nbsp;Lingjiao Zhu ,&nbsp;Yang Yi ,&nbsp;Hongxun Wang ,&nbsp;Wei Xu ,&nbsp;Danjun Guo","doi":"10.1016/j.lwt.2026.119108","DOIUrl":"10.1016/j.lwt.2026.119108","url":null,"abstract":"<div><div>Egg white protein was extensively employed in the food industry owing to its exceptional foaming properties. Laboratory findings indicated that dynamic high-pressure microfluidization (DHPM) technology significantly enhanced the foaming ability and stability of egg white protein, while the underlying mechanisms remained unclear. This study elucidated the mechanism of DHPM-mediated improvement in egg white protein foaming performance through surface tension, apparent viscosity, surface hydrophobicity, particle size, zeta potential, and ultraviolet absorption spectra. Egg white proteins treated with DHPM treatment had a more uniform and smaller average particle size, with surface tension reaching its minimum (46.09 mN/m) at 6000 psi (two passes), while apparent viscosity peaked at 13,000 psi (two passes). Surface hydrophobicity of egg white protein attained its maximum value (1667.4) at 10,000 psi (three passes), representing a significant 47.88 % increase versus the control (<em>p</em> &lt; 0.05), coinciding with the maximum absolute zeta potential (10.42 mV). Following one to three homogenization passes, the UV absorption peak at 224 nm exhibited a distinct blue shift, while absorption intensity varied with increasing homogenization pressure. Pearson correlation analysis demonstrated that improvements in foaming ability and foam stability were linked to modifications in surface tension, surface hydrophobicity, and zeta potential. Therefore, the DHPM treatment significantly enhanced the foaming ability and foam stability by reducing surface tension, enhancing surface hydrophobicity, and altering the tertiary structure of egg white protein, causing denaturation, thereby reducing the molecular size and improving the solubility. These findings aimed to provide a theoretical framework and technical references for the value-added utilization of egg white protein in food applications.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119108"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171931","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}

{"title":"Multi-omics approach deciphering the lipid oxidation driving quality deterioration in air-dried hairtail (Trichiurus lepturus) during refrigerated storage","authors":"Shanshan Shui ,&nbsp;Wenxiong Zheng ,&nbsp;Yuexiang Zhan ,&nbsp;Ping Hong ,&nbsp;Yingying Guo ,&nbsp;Soottawat Benjakul ,&nbsp;Bin Zhang","doi":"10.1016/j.lwt.2026.119053","DOIUrl":"10.1016/j.lwt.2026.119053","url":null,"abstract":"<div><div>This study comprehensively investigated the changes in physicochemical properties, volatile flavor characteristics, microbial diversity, and lipid profiles of air-dried hairtail (<em>Trichiurus lepturus</em>) during 6 days of storage at 4 °C, elucidating the mechanisms of quality deterioration driven by lipid oxidation. Basic physicochemical indicators, volatile metabolomics, high-throughput microbial sequencing, non-targeted lipid metabolomics, and targeted medium-long chain lipid metabolomics were employed to evaluate the associated effects. As storage time increased, acid value (AV) and total volatile basic nitrogen (TVBN) of the air-dried hairtail muscle continuously increased, while the hydroxyl radical scavenging capacity (HRSC) and superoxide radical scavenging capacity (SRSC) continuously decreased. Two dominant bacterial phyla (<em>Proteobacteria</em> and <em>Firmicutes</em>) and two bacterial genera (<em>Photobacterium</em> and <em>Psychrobacter</em>) were identified as key microorganisms in the quality deterioration of air-dried hairtail during refrigerated storage. Additionally, 15 key flavor difference markers, 30 key lipid difference markers, and 42 medium-long chain fatty acids were identified as key metabolites. Correlation analysis further indicated that <em>Firmicutes</em> and <em>Photobacterium</em>, arachidonylethanolamide (AEA, 15:1), triglyceride (TG, 4:0/18:1/20:4; 4:0/18:1/18:1), and 42 medium-long chain fatty acids were the key contributors to the formation of key flavors (ethylenediamine and dodecanal). This study provides a comprehensive understanding of the quality changes in air-dried hairtail during storage and is of great significance for precisely regulating the quality of air-dried hairtail and enhancing the industrial benefits of traditional dried aquatic products.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119053"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146172181","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}

{"title":"Exogenous inoculation of Klebsiella and Saccharomyces enhances core community stability and tea quality in short-term piling fermentation of Tianjian dark tea","authors":"Zhaojing Yu ,&nbsp;Yan Zhong ,&nbsp;Jiang Xie ,&nbsp;MingWei Wang ,&nbsp;Runlan Yu ,&nbsp;Weimin Zeng ,&nbsp;Hua Yang","doi":"10.1016/j.lwt.2026.119143","DOIUrl":"10.1016/j.lwt.2026.119143","url":null,"abstract":"<div><div>Short-term piling fermentation (≤24 h) is critical process to produce Tianjian dark tea, but its stability and quality control face a very significant challenge. In this study, the effect of exogenously mixed inoculation with bacterial <em>Klebsiella</em> and fungal <em>Saccharomyces</em> on microbial community and tea quality was first investigated during short-term piling fermentation. The results show that exogenous inoculation significantly enhanced the conversion efficiency of key components. Compared to the control, the tea polyphenols and catechins in the inoculation decreased by 33.56% and 53.98%, respectively, while the theabrownin and flavonoids increased by 112.17% and 9.1%, respectively, improving the tea quality of short-term piling. Community and network analyses indicated that the inoculation reshaped the microbial community, accelerated piling initiation, and strengthened microbial interactions and cooperative metabolism. Random Forest and Mantel test further revealed that the enhancement in piling quality was achieved by strengthening the stability and interaction network of core microbial community. This study not only helps understand the biochemical evolution during inoculated short-term piling fermentation but also provides a theoretical basis for regulating microbial community in short-term piling fermentation to ensure the consistent piling quality of Tianjian dark tea.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"242 ","pages":"Article 119143"},"PeriodicalIF":6.6,"publicationDate":"2026-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146171799","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}