Trends in Food Science & Technology最新文献

{"title":"Targeting Lachnospiraceae through diet: A functional food approach to combat food allergy","authors":"Guirong Liu ,&nbsp;Huilian Che ,&nbsp;Zhuoqun Meng ,&nbsp;Jie Tang","doi":"10.1016/j.tifs.2026.105616","DOIUrl":"10.1016/j.tifs.2026.105616","url":null,"abstract":"<div><h3>Background</h3><div>The strain-specific roles of Lachnospiraceae in food allergy (FA) pathogenesis position this family as a promising therapeutic target. However, its pronounced functional heterogeneity and oxygen sensitivity impose significant barriers to functional food development.</div></div><div><h3>Scope and approach</h3><div>This review critically synthesizes clinical and experimental evidence correlating altered Lachnospiraceae profiles with FA pathogenesis. We integrate analyses of dietary strategies that orchestrate host immunity via microbial metabolites—principally short-chain fatty acids (SCFAs)—while evaluating delivery platforms and clinical translation pathways for functional food applications.</div></div><div><h3>Key findings and conclusions</h3><div>Lachnospiraceae strains exhibit profound functional diversity regarding FA protection. Specific dietary constituents (e.g., resistant starches, polyphenols, and N-acetylneuraminic acid) selectively propagate therapeutically relevant strains. These isolates exert anti-allergic effects via synergistic mechanisms, including the fortification of intestinal barrier integrity and the induction of regulatory T-cell differentiation. However, some effective interventions coincide with a reduction in aggregate Lachnospiraceae abundance, highlighting the divergence between taxonomic load and functional output and necessity for strain-level characterization. To bridge the translational gap, future research must prioritize: (1) establishing causal strain-function linkages through integrated multi-omics and gnotobiotic validation; (2) optimizing metabolic performance via precision synbiotic formulations rather than generic dietary modulation; and (3) developing scalable, biomimetic encapsulation systems to ensure the viability and functional engraftment of these oxygen-sensitive anaerobes. Addressing these challenges will catalyze the development of precision Lachnospiraceae-based functional foods for FA management.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105616"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185455","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":"Innovative strategies for gel-type meat products: Advancing healthy reformulation and sustainable processing","authors":"Sijia Wang ,&nbsp;Xing Chen ,&nbsp;Bowen Yan ,&nbsp;Xidong Jiao ,&nbsp;Nana Zhang ,&nbsp;Daming Fan","doi":"10.1016/j.tifs.2026.105603","DOIUrl":"10.1016/j.tifs.2026.105603","url":null,"abstract":"<div><h3>Background</h3><div>Reformulating traditional gel-type meat products has become imperative to address escalating consumer demand for healthier, low-sodium, low-fat, and clean-label alternatives. This transformation requires comprehensive understanding of gelation mechanisms and the development of innovative processing strategies.</div></div><div><h3>Scope and approach</h3><div>This review systematically examines the technical framework for next-generation gel-type meat products. Beginning with fundamental processing principles, it elucidates the functional contributions of key muscle components to gel network formation. The review then explores structural design strategies for sodium reduction and lipid control, including taste contrast compensation and healthy oil gel applications. Clean-label approaches are explored through biotransformation technology, plant-derived extracts, natural filling ingredients, and novel physical processing methods. Advanced texture modification processing for designing thickened fluids and particle-embedded heterogeneous meat gels is covered. Finally, casing-free processing strategies—including co-extrusion, pipeline-type high-throughput microwave gel-forming systems, and multi-channel food printing—are detailed.</div></div><div><h3>Key findings and conclusions</h3><div>The integration of oleogel-based animal adipocytes mimics and taste compensation effectively maintains the sensory quality of reduced-salt/fat products. Biotransformation technology and plant-derived extracts enable clean-label strategies characterized by complete ingredient transparency. Emerging strategies such as meat-sourced thickened fluids and particle-embedded heterogeneous meat gels offer groundbreaking potential for textural innovation—yet remain profoundly underexplored, representing the next frontier for developing sustainable and palatable meat alternatives. Critically, casing-free processing strategies, exemplified by pipeline-type high-throughput microwave heating gel-forming systems and multi-channel continuous-switching food printing systems, have revolutionized manufacturing processes.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105603"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185456","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 next revolution in egg product processing: Advances and future directions of egg-based fermented yogurt alternatives","authors":"Jianwei Zang ,&nbsp;Bingxu Yan ,&nbsp;Zelin Yin ,&nbsp;Daobang Tang ,&nbsp;Yuanzhi Liu ,&nbsp;Jiguang Chen ,&nbsp;Zebo Liu ,&nbsp;Zhongping Yin","doi":"10.1016/j.tifs.2026.105590","DOIUrl":"10.1016/j.tifs.2026.105590","url":null,"abstract":"<div><h3>Background</h3><div>Yogurt has traditionally been produced from dairy milk, but rising awareness of lactose intolerance, milk allergies, and sustainability challenges has accelerated demand for plant-based alternatives. However, many plant formulations exhibit poor gelation, weak emulsification, and flavor imbalance. Egg-based fermented yogurt alternatives (EFYAs) have recently attracted increasing attention because whole egg liquid provides a well-balanced combination of high-quality proteins, lipids, and micronutrients, resulting in a yogurt-like texture and distinctive nutritional characteristics.</div></div><div><h3>Scope and approach</h3><div>This review analyzes the scientific basis and technological feasibility of EFYA development. It first examines the compositional compatibility of egg white and yolk with lactic acid bacteria (LAB) fermentation, emphasizing the heat- and acid-induced dual gelation mechanism that underpins desirable texture. It then dissects the structural and functional roles of key egg components—ovalbumin, ovomucin, low- and high-density lipoproteins, and lecithin—in gel network formation, emulsification stability, and flavor modulation. A progressive strategy for multi-component system construction, advancing from ternary to senary models, is outlined to optimize EFYA matrices. Approaches for quality enhancement, including protein modification and sensory–textural improvement, are also reviewed.</div></div><div><h3>Key findings and conclusions</h3><div>Evidence indicates that whole egg constituents provide a robust scaffold for LAB-mediated fermentation, enabling EFYAs to achieve firm gels, improved emulsification, and desirable sensory characteristics. Furthermore, this work provides a practical roadmap for EFYA industrialization, including theoretical system establishment, AI-assisted product design, equipment development, consumer acceptance, and regulatory standardization. Overall, this review offers theoretical insights and practical feasibility to support the high-value utilization of poultry eggs and foster innovation in fermented food systems.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105590"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185421","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":"Exploring the U.S. regulatory and legislative landscapes for cell-cultivated meat and seafood","authors":"Katherine Consavage Stanley ,&nbsp;Katariina Koivusaari ,&nbsp;Khara Grieger ,&nbsp;Amanda Wood ,&nbsp;Gregory Jaffe ,&nbsp;William R. Aimutis ,&nbsp;Norbert L.W. Wilson ,&nbsp;Rohan A. Shirwaiker","doi":"10.1016/j.tifs.2025.105527","DOIUrl":"10.1016/j.tifs.2025.105527","url":null,"abstract":"<div><div>As the global protein demand increases, cell-cultivated meat and seafood may address some key food system challenges linked to conventional agriculture and help feed a growing global population. The policy environment for these products can aid or hinder their entry and success in the market. This article reviews the federal- and state-level regulatory and legislative landscapes for cell-cultivated meat and seafood in the United States (U.S.), creating a catalogue of proposed bills and enacted laws (through October 2025) relevant to these products. We also discuss the potential implications of these legislative actions on the U.S. and global markets. The U.S. Department of Agriculture (USDA) and the U.S. Food and Drug Administration (FDA) jointly regulate the safety, production, and labeling of cell-cultivated meat, while the FDA alone regulates cell-cultivated seafood. In the absence of formal federal labeling guidance specific to cell-cultivated products, many states have established their own labeling regulations, which are likely to be preempted by federal standards, once released. Additionally, seven states to date have banned the research, production, sale, promotion, and/or distribution of cell-cultivated products, and two have prohibited the use of state funds to support them. This fragmented legislative approach may inhibit interstate and international commerce, confuse consumers, and restrict consumer access once cell-cultivated products are readily available in the U.S. market. This study can serve as a comprehensive resource for policymakers, industry leaders, researchers, and other stakeholders on the policy environment for these products and guide future research.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105527"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146076204","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":"Encapsulation of anthocyanin for sustainable food packaging: Sources, preparation, mechanical, functional and physicochemical properties","authors":"Hamid Rajabi ,&nbsp;Wanli Zhang ,&nbsp;Young Hoon Jung ,&nbsp;Saroat Rawdkuen","doi":"10.1016/j.tifs.2026.105605","DOIUrl":"10.1016/j.tifs.2026.105605","url":null,"abstract":"<div><h3>Background</h3><div>Conventional plastic packaging faces significant limitations in real-time food quality monitoring and environmental sustainability, driving demand for eco-friendly, active, and intelligent packaging systems incorporating natural bioactive compounds. Among these, anthocyanins (ANCs)—water-soluble flavonoid pigments with antioxidant, antimicrobial, and pH-responsive properties—show great promise for such applications. However, their direct use in packaging is restricted due to their inherent instability under environmental stressors and potential negative effects on film properties. This review critically explores encapsulation as a transformative approach to enhance the stability, functionality, and compatibility of ANCs within biodegradable polymer matrices.</div></div><div><h3>Scope and approach</h3><div>We provide an in-depth analysis of ANC physicochemical characteristics, their limitations in food packaging, encapsulation techniques and carrier materials, film fabrication methods, and the physicochemical and functional performance of ANC-loaded films. Key aspects addressed include mechanical strength, barrier properties, and colorimetric responsiveness.</div></div><div><h3>Key findings and conclusion</h3><div>Findings indicate that encapsulation markedly improves ANCs’ tensile strength and elongation at break, water vapor permeability, and thermochemical stability. Despite these advances, challenges persist—particularly regarding trigger specificity, threshold standardization, regulatory approval, and production scalability. Future research should prioritize hybrid encapsulation strategies, food-specific validation, life cycle assessment, and cost-effective industrial implementation. Overall, this review positions encapsulation as a key enabler for next-generation sustainable packaging, capable of transforming biopolymer films into multifunctional platforms that enhance food safety, reduce waste, and promote environmental sustainability.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105605"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185452","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":"A new framework for assessing novel food safety: Substantial equivalence in cultured meat","authors":"Jun-Hyeok Ham ,&nbsp;Min Ki Shin ,&nbsp;Yeon-Jung Lee,&nbsp;Seung-Su Lee,&nbsp;Hae-Yeong Kim","doi":"10.1016/j.tifs.2026.105601","DOIUrl":"10.1016/j.tifs.2026.105601","url":null,"abstract":"<div><h3>Background</h3><div>Substantial equivalence has served as the foundational principle for assessing novel food safety, providing a regulatory benchmark to determine whether new products are as safe as their conventional counterparts. This concept has been pivotal in regulating genetically modified organisms (GMOs), specifically through the focused assessment of introduced genes and their expressed products. As a prominent novel food, cultured meat has gained market approval in several countries as a sustainable alternative to conventional livestock. Consequently, the demand for harmonized safety assessment frameworks has grown, prompting adaptation of substantial equivalence. However, complex production processes in cultured meat can induce unintended genomic, proteomic, and metabolic changes beyond the detection capacity of current substantial equivalence frameworks.</div></div><div><h3>Scope and approach</h3><div>This study critically analyzes the regulatory foundation of substantial equivalence, assessing its suitability and intrinsic constraints for cultured meat applications. Additionally, we explore molecular changes throughout cultured meat production and assess how omics technologies can support equivalence assessment. Based on these findings, we present a stepwise equivalence and safety assessment framework designed for the distinctive biological characteristics of cultured meat.</div></div><div><h3>Key findings and conclusions</h3><div>Our findings highlight the need to adapt and expand the application of substantial equivalence in cultured meat safety assessment by integrating omics-based analytical approaches capable of capturing the molecular complexity of cell-cultured products. The proposed stepwise framework enables effective detection of safety-relevant differences, thereby strengthening the scientific basis for decisions on novel foods through comprehensive molecular profiling.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105601"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185344","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":"Advances in high-performance alginate hydrogels: properties, performance enhancement strategies, and their applications in the food industry","authors":"Jiabo Wang ,&nbsp;Yuanpu Liu ,&nbsp;Chuanwu Han ,&nbsp;Zhihui Liu ,&nbsp;Yumeng Yue ,&nbsp;Zhiyuan Yu ,&nbsp;Meng Ma ,&nbsp;Qingjie Sun ,&nbsp;Fengwei Xie ,&nbsp;Man Li","doi":"10.1016/j.tifs.2026.105610","DOIUrl":"10.1016/j.tifs.2026.105610","url":null,"abstract":"","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105610"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185454","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":"Introducing TENGs into intelligent food packaging","authors":"Aijun Xie,&nbsp;Jisheng Yang,&nbsp;Xuejun Pan","doi":"10.1016/j.tifs.2026.105596","DOIUrl":"10.1016/j.tifs.2026.105596","url":null,"abstract":"<div><h3>Background</h3><div>Ensuring food safety and quality during production, transportation, storage, and retail stages is a critical global challenge. Traditional packaging systems are passive and fail to provide real-time monitoring capabilities, often leading to undetected spoilage, contamination, or tampering. Triboelectric nanogenerators (TENGs), capable of converting mechanical stimuli into electrical signals, offer an innovative route toward self-powered, intelligent food packaging systems with enhanced functionality, sustainability, and interactivity.</div></div><div><h3>Scope and approach</h3><div>This review provides a comprehensive and critical analysis of the integration of TENGs into smart food packaging, with an emphasis on sustainable material selection, device architecture, and practical sensing applications. Particular focus is placed on recent advances in TENG-based sensors for detecting gaseous spoilage markers, temperature and humidity fluctuations, microbial or chemical contamination, mechanical damage, and packaging tampering. Furthermore, system-level strategies for embedding TENGs into multilayer packaging structures are discussed, including their compatibility with biodegradable polymers and wireless modules.</div></div><div><h3>Key findings and conclusions</h3><div>TENG-enabled packaging systems offer remarkable potential for real-time, self-powered monitoring of food quality, safety, and traceability, without the need for external power sources. Additionally, their integration with IoT (Internet of Things) modules allows wireless alerts and tracking, making them suitable for supply-chain deployment. Despite these advantages, key challenges persist, including long-term durability in harsh environments, regulatory compliance, and cost-effective and scalable manufacturing. To bridge the gap between laboratory prototypes into commercial adoption, future efforts must prioritize material innovation, seamless system integration, and robust security features (e.g., tamper detection and authentication).</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105596"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185482","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":"Health rationale, production technologies, and industrialization of selenium-enriched eggs: a comprehensive study based on the health value of selenium","authors":"Zhaoxin Wen ,&nbsp;Yaxin Zhang ,&nbsp;Teng Wei ,&nbsp;Na Wu ,&nbsp;Yan Zhao ,&nbsp;Yonggang Tu","doi":"10.1016/j.tifs.2026.105606","DOIUrl":"10.1016/j.tifs.2026.105606","url":null,"abstract":"<div><h3>Background</h3><div>Selenium is an essential trace element with antioxidant and anti-inflammatory roles and a recognized contribution to immune homeostasis. In recent years, the development and industrialization of selenium-enriched foods have garnered significant attention, driven by growing nutritional and health awareness. Among these, selenium-enriched eggs are a practical vehicle for dietary selenium because of their wide consumer acceptance and manufacturing feasibility.</div></div><div><h3>Scope and approach</h3><div>This review synthesizes evidence spanning nutrition; animal husbandry and metabolism; egg processing and storage; quality and safety management; product diversification; and industrial scale-up. We compare inorganic and organic selenium sources and their bioavailability, elucidate the mechanisms governing selenium transfer from feed to eggs, and assess how processing influences selenium stability in enriched eggs. We further contrast the processing properties, nutritional value, and sensory attributes of enriched versus conventional eggs, and delineate the technical, economic, and sustainability considerations. Finally, we propose a roadmap for standardization and industrial implementation.</div></div><div><h3>Key findings and conclusions</h3><div>Optimizing selenium sources, dosages, and processing parameters enables selenium-enriched eggs to serve as a safe, nutrient-dense vehicle for delivering bioavailable dietary selenium. Organic selenium generally affords higher retention and a more favorable safety profile, yet still demands rigorous quality and safety management to prevent over-fortification and related risks. Scalable production hinges on integrated control of feed formulations, husbandry practices, processing conditions, and end-to-end traceability. Priority needs include harmonized analytical methods, long-term efficacy and safety data, and alignment with international standards. The aim is to serve as a comprehensive reference for research and industrial application of related fields.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105606"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185414","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":"Plant protein-based hydrogels and oleogels: A review of sources, formation, and emerging applications","authors":"Chuxin Ke,&nbsp;Bo Pang","doi":"10.1016/j.tifs.2026.105588","DOIUrl":"10.1016/j.tifs.2026.105588","url":null,"abstract":"<div><h3>Background</h3><div>Plant proteins from cereals, legumes, and oilseeds have emerged as promising sustainable alternatives to animal proteins. They can form hydrogels and oleogels with tunable structural and functional properties for food and biomedical applications. However, most studies focus on specific proteins or individual gel types, lacking a comprehensive understanding across aqueous and lipid systems. This gap in linking composition, assembly, and structure-function relationship hinders both mechanism elucidation and application design.</div></div><div><h3>Scope and approach</h3><div>This review provides an integrated analysis of how composition and structure influence the gelling behavior of plant proteins. We specifically compare the mechanisms of hydrogel formation via physical, chemical, and enzymatic crosslinking with oleogel fabrication achieved through direct and indirect dispersion methods. Moreover, this review critically discusses recent advances in their functional applications, as well as opportunities and challenges in developing multifunctional, sustainable plant protein-based gel systems.</div></div><div><h3>Key findings and conclusions</h3><div>This review elucidates the methods and mechanisms underlying the formation of plant protein hydrogel and oleogel networks. Despite diverse sources, a common denaturation/unfolding-and-association mechanism drives network formation, while globular structures limit functionality. Approaches like blending with polysaccharides, enzymatic crosslinking, and physical structuring are effective for enhancing gelation; however, achieving precise control over the hierarchical structure and network properties remains a key challenge. Further efforts should focus on integrating molecular design, process engineering, and interfacial control, which will be crucial for enhancing structural tunability and broadening the practical applications of plant protein-based gels in food and biomedical fields.</div></div>","PeriodicalId":441,"journal":{"name":"Trends in Food Science & Technology","volume":"170 ","pages":"Article 105588"},"PeriodicalIF":15.4,"publicationDate":"2026-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146185418","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}