Food and Bioprocess Technology最新文献

{"title":"Optimizing Water Addition to Balance Tenderness and Freeze–Thaw Stability: Processing Strategy for Tender Fish Balls","authors":"Zijuan Li,&nbsp;Yanlei Gao,&nbsp;Juan You,&nbsp;Tao Yin,&nbsp;Jun Li,&nbsp;Chunsheng Li,&nbsp;Ru Liu","doi":"10.1007/s11947-026-04630-5","DOIUrl":"10.1007/s11947-026-04630-5","url":null,"abstract":"<div><p>This study investigated the effects of different water addition levels (0%, 20%, 40%, 60%, 80%, and 100%, based on surimi weight) and freeze–thaw cycles (0, 1, 3, and 5 cycles) on the quality of fish balls. While the water addition increased from 0 to 100%, the hardness reduced from 1434.89 to 407.68 g and water holding capacity from 92.06% to 70.78%. Sensory scores peaked at the 80% addition level, where fish balls exhibited moderate hardness (536.99 g) and gel strength (186.85 g · cm), delivering a tender yet resilient texture. Additionally, increasing water addition promoted the transition from α-helix to random coil in fish ball proteins. During freeze–thaw cycles, higher water addition led to more free water and larger ice crystals, which disrupted the protein network and caused juice loss. Enlarged pores accelerated lipid oxidation, with elevated electronic nose signals for nitrogen oxides and organic sulfides. The W₆₀ group exhibited relatively high hardness (731.48 g) and did not achieve the optimal sensory score, while the W₁₀₀ group suffered the most severe freeze–thaw damage. The W₈₀ group exhibited superior texture and better freeze–thaw stability than the W₁₀₀ group, making it the optimal level for balancing tenderness with freeze–thaw stability. This study provides essential processing parameters and technical support for the standardized production of high-quality tender fish balls.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 11","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149339129","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}

{"title":"Changing Soy Protein Isolate Techno-Functional Properties via Two Cold Plasma Technologies: DBD and Glow Discharge","authors":"Alison dos Santos Oliveira,&nbsp;Rhonyele Maciel da Silva,&nbsp;Emílio de Castro Miguel,&nbsp;Thatyane Vidal Fonteles,&nbsp;Fabiano André Narciso Fernandes,&nbsp;Sueli Rodrigues","doi":"10.1007/s11947-026-04616-3","DOIUrl":"10.1007/s11947-026-04616-3","url":null,"abstract":"<div><p>The growing demand for plant-based food systems has increased interest in non-thermal technologies that modify the functional properties of vegetable proteins without causing extensive structural damage. Among these technologies, cold plasma has emerged as a promising approach for inducing controlled structural and surface modifications in proteins. However, the effects of different plasma configurations and operational parameters on soy protein isolate (SPI) remain poorly understood. Therefore, this study investigated the effects of cold plasma treatments, using dielectric barrier discharge (DBD) and glow discharge systems, on the structural and techno-functional properties of SPI. The samples were treated at five DBD excitation frequencies (50, 250, 500, 750, and 1000 Hz) and two glow discharge gas flow rates (10 and 20 mL/min). Structural analyses included Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM), while techno-functional properties included solubility, water and oil holding capacity, foaming properties, emulsion formation and stability, gel-forming ability, and hygroscopicity. The plasma treatments induced moderate structural modifications without evidence of extensive degradation of the primary protein structure. FTIR analysis revealed a reduction in β-sheet content from 57.11% in untreated SPI to 45.72% in SPI-G20, accompanied by an increase in random coil structures to 28.85%, indicating protein conformational rearrangements. These structural changes were associated with distinct techno-functional responses depending on the plasma condition. SPI-G20 exhibited the highest solubility, reaching 40.08% at pH 7, whereas SPI-D1000 showed improved gel-forming ability at lower protein concentration. Variations in foaming and emulsion-related properties were also observed, indicating that plasma treatments affected interfacial behavior and protein organization differently. Overall, the results highlight the potential of cold plasma as a versatile strategy for modulating the functional properties of SPI for specific technological applications in food systems.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 11","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-10-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-026-04616-3.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149339130","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microwave-Ultrasound Binary Extraction Process (MUBEP): A Green Method for Extraction of Polyphenols from Pomegranate Peel Biomass","authors":"Sujata Pore,&nbsp;Yogesh Thorat,&nbsp;Nilesh Gaikwad","doi":"10.1007/s11947-026-04627-0","DOIUrl":"10.1007/s11947-026-04627-0","url":null,"abstract":"<div><p>Pomegranate peel (PP) biomass, which is rich in bioactive phytochemicals, is one of the more intriguing agro-food byproducts. Microwave-ultrasound binary extraction process (MUBEP) was performed for extraction of polyphenols. A Box–Behnken design was used to investigate the effects of process variables such as microwave power (340–510 W), microwave time (10–20 min), and ultrasonication time (3–9 min) on extraction efficacy. The optimized process conditions, including 400 W microwave power, 10 min microwave time, and 9 min ultrasonication, resulted in 73.44% yield, 3447.18 mg/L GAE total phenolics content, 284.64 mg C3gE/g anthocyanin content, 31.27 mgQE/g total flavonoids, 284.3 mg TE/g reducing power, 76.12% DPPH, and 62.21 mgAAE/g FRAP in dry pomegranate peel. All responses possessing a quadratic model were significantly validated with a regression coefficient (<i>R</i>²) 0.926–0.998. The FTIR spectroscopy and UHPLC-MS reveal the presence of polyphenols in the obtained extract. This research proposes the development of novel and environmentally friendly MUBEP techniques to enhance the extraction of polyphenols from pomegranate peel biomass.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 11","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-10-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149339070","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}

{"title":"Solid-State Fermentation Remodels Oat Structure Across Multiple Scales to Modulate Techno-Functional Properties","authors":"Stella Green,&nbsp;Graham T. Eyres,&nbsp;Nicholas Horlacher,&nbsp;Katherine Petker,&nbsp;Iris J. Joye,&nbsp;Biniam Kebede","doi":"10.1007/s11947-026-04628-z","DOIUrl":"10.1007/s11947-026-04628-z","url":null,"abstract":"<div><p>Solid-state fermentation (SSF) is a promising bioprocessing strategy for improving cereal nutrition, sensory characteristics and functionality. This study investigated the effects of 48 h SSF using mono-cultures of <i>Lactiplantibacillus plantarum</i> and <i>Rhizopus oligosporus</i>, and their co-culture, on the microstructural, molecular, crystalline, and techno-functional properties of oat flour. Fermentation promoted substantial microbial growth and acidification in all systems, accompanied by extensive matrix disruption, altered post-milling particle-size distributions, loss of starch birefringence, and increased surface erosion. X-ray diffraction and Fourier-transform infrared spectroscopy revealed significant reductions in starch crystallinity and short-range molecular order, while protein secondary structure was largely unaffected. These structural changes coincided with marked functional responses. Water absorption increased significantly, particularly in fungal-containing systems, whereas water solubility remained largely unchanged. Rapid Visco Analyzer testing showed reduced trough, final, and setback viscosities together with increased breakdown viscosity, indicating reduced paste stability and short-term starch reassociation during cooling. Differential scanning calorimetry showed increased starch gelatinisation temperatures despite reduced crystallinity, indicating that starch structural order and thermal stability responded differently to SSF. Across the structural and techno-functional parameters examined, responses varied among SSF systems, with fungal-containing systems generally exhibiting greater matrix modification than the <i>Lp. plantarum</i> mono-culture under their respective fermentation conditions. These findings identify associations between SSF-induced structural modification and techno-functional behaviour, linking fermentation-associated alterations in oat microstructure to ingredient performance and demonstrating the potential of SSF as a targeted strategy for tailoring oat functionality for diverse food applications.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 11","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149338813","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}

{"title":"Combining Fluorescence Imaging and Machine Learning for Rapid Non-Destructive Characterization of Cured Tobacco Quality and Variety","authors":"Maulidia Hilailia,&nbsp;Ayoub Fathi-Najafabadi,&nbsp;Mahshad Maghoumi,&nbsp;Dimas Firmanda Al Riza,&nbsp;Lucia Russo,&nbsp;Maria Matloob,&nbsp;Naoshi Kondo,&nbsp;Danial Fatchurrahman","doi":"10.1007/s11947-026-04631-4","DOIUrl":"10.1007/s11947-026-04631-4","url":null,"abstract":"<div><p>This study examined the use of fluorescence and reflectance imaging to characterize twelve variety–grade groups representing seven Indonesian cured tobacco varieties. Images acquired under 365 nm ultraviolet and 420 nm violet excitation were compared with white-light reflectance images using color and texture features. Separate excitation–emission matrix spectroscopy and chlorophyll measurements provided complementary spectral and compositional information. Fluorescence regions were used to investigate the potential contributions of pigments and phenolic compounds. Optical characteristics differed among the sampled groups, and Gayo A had the highest reported chlorophyll reference concentration. Exploratory principal component analysis showed more distinct visual grouping for several variety–grade combinations under fluorescence excitation, although some groups overlapped. The first two principal components explained 81.72%, 82.15%, and 90.17% of the feature variance under white-light illumination, 365 nm excitation, and 420 nm excitation, respectively. Six regression algorithms were evaluated against group-mean chlorophyll concentrations, yielding reported twenty-fold training coefficients of determination from 0.683 to 0.999. Multiple images shared each reference value, and reference groups overlapped between model development and testing. Consequently, these scores describe agreement within the sampled collection and do not establish predictive accuracy for individual portions or previously unseen groups. The contribution lies in comparing established imaging methods within the same Indonesian cured tobacco collection and demonstrating their complementary value for describing optical variation among varieties and grades.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 11","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149234964","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}

{"title":"Enzyme-assisted Development of Food-grade Pickering Stabilizers from Beer Bagasse with Enhanced Emulsifying Properties","authors":"César Burgos-Díaz,&nbsp;Yohanna Mosi-Roa,&nbsp;Fernando Leal-Calderón,&nbsp;Manuel Chacón-Fuentes,&nbsp;Mauricio Opazo-Navarrete,&nbsp;Rubén Domínguez-Valencia,&nbsp;José Manuel Lorenzo,&nbsp;Vicenta Albarral,&nbsp;Mariela Bustamante","doi":"10.1007/s11947-026-04632-3","DOIUrl":"10.1007/s11947-026-04632-3","url":null,"abstract":"<div><p>This study investigates the use of enzymatic treatment to develop Pickering-type particle emulsifiers from beer byproducts with enhanced emulsifying properties. Food-grade Pickering stabilizers were obtained from beer bagasse through treatment with Viscozyme L (a blend of hydrolytic enzymes), which led to reduced particle size, changes in wettability, and enhanced interaction with the oil–water interface. Particles obtained after enzymatic treatment of beer bagasse were characterized in terms of composition and physicochemical properties. Subsequently, O/W Pickering emulsions were formulated through high-speed homogenization and high-pressure homogenization, at concentrations ranging from 0.5 to 5% (w/w), with subsequent evaluation of droplet size, microstructure, and physical stability. Results revealed that enzymatically treated beer bagasse-derived particles contain significant amounts of amphiphilic macronutrients, including proteins (21.10 ± 0.59%) and dietary fiber (44.15 ± 0.38%). Moreover, a water contact angle of approximately 77.4 ± 1.49° indicates a greater affinity of the particles for stabilizing oil-in-water emulsions. Enzymatic modification significantly improved the emulsifying capacity of the beer bagasse-derived particles. Emulsions stabilized with the treated particles displayed reduced droplet sizes and greater resistance to creaming compared to the control, consistent with Turbiscan Stability Index (TSI) data. Overall, these findings indicate that enzymatic processing is a viable strategy for producing amphiphilic particle-based emulsifiers from beer byproducts.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 11","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149338812","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}

{"title":"Fabrication of Flaxseed Oil Nanoemulsions Stabilized by Flaxseed Protein-Dextran Complexes: Effectively Enhanced Emulsion Stability","authors":"Chenxin Huang,&nbsp;Qian Cheng,&nbsp;Chongyang Liu,&nbsp;Keqiang Huang,&nbsp;Shiyin Bai,&nbsp;Xiuzhu Yu","doi":"10.1007/s11947-026-04625-2","DOIUrl":"10.1007/s11947-026-04625-2","url":null,"abstract":"<div><p>Flaxseed oil is rich in α-linolenic acid but is highly susceptible to oxidation, which limits its application in functional food systems. Although proteins are widely used as natural emulsifiers for nanoemulsion fabrication, protein-stabilized systems may exhibit limited stability under environmental and gastrointestinal stresses. This study aimed to fabricate flaxseed oil nanoemulsions stabilized by flaxseed protein-dextran (FP-DT) complexes and evaluate their physicochemical, environmental, oxidative, and gastrointestinal stability, while elucidating the underlying molecular interactions. Structural characterization results demonstrated that FP and DT were successfully covalently conjugated, accompanied by conformational changes in the protein structure. Compared with FP, FP-DT significantly improved the emulsifying stability index and emulsifying stability index by 19.67% and 41.70%, respectively (<i>P</i> &lt; 0.05). The FP-DT-based nanoemulsion exhibited a 7.2% reduction in particle size, a 2.5 mV increase in the absolute ζ-potential value, and a decrease in PDI from 0.35 to 0.26 compared with the FP-based nanoemulsion, and demonstrated superior stability under conditions of thermal treatment, ionic strength variation, strong acidic/alkaline environments, and long-term storage. The FP-DT-based nanoemulsion also showed significantly improved lipid oxidative stability. During in vitro digestion, the FP-DT nanoemulsion showed better structural stability and a higher release rate of free fatty acids (from 83.02 to 91.50%). Molecular docking further show therevealed that hydrogen bonding and hydrophobic interactions were the dominant driving forces stabilizing the FP-DT complexes. These findings demonstrate that FP-DT complexes enhance the stability of flaxseed oil nanoemulsions and highlight their potential as natural stabilizers for the development of stable flaxseed oil-based functional food delivery systems.</p><h3>Graphical Abstract</h3>\u0000<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 11","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149235009","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}

{"title":"Assessing Influence of Inoculating Biocapsules with Immobilized Metschnikowia pulcherrima on the Organoleptic Properties of Sequentially Fermented Wine","authors":"Raquel Muñoz-Castells,&nbsp;Sara Brunet,&nbsp;Maria Trinidad Alcalá-Jimenez,&nbsp;Fernando Sánchez-Suárez,&nbsp;Juan Moreno,&nbsp;Jaime Moreno-García","doi":"10.1007/s11947-026-04622-5","DOIUrl":"10.1007/s11947-026-04622-5","url":null,"abstract":"<div><p>Rising sugar concentrations in grape must due to climate change are associated with higher ethanol levels and potential imbalances in wine aroma. Sequential fermentation with non-<i>Saccharomyces</i> yeasts followed by <i>Saccharomyces cerevisiae</i> represents a promising strategy to enhance aroma complexity and partially redirect carbon metabolism away from ethanol production. However, interactions between yeast species may affect fermentation outcomes. This study evaluated <i>Metschnikowia pulcherrima</i> immobilized on fungal pellets (biocapsules) in sequential fermentation with <i>S. cerevisiae</i>, aiming to modulate the aroma and sensory profile of Pedro Ximénez wine while limiting yeast interactions through removal of the immobilized yeast before <i>S. cerevisiae</i> inoculation. Three treatments were compared: spontaneous fermentation as control, sequential fermentation with free cells, and sequential fermentation with immobilized cells. Ethanol was slightly lower in the immobilized system (13.3% v/v) than in the control (13.5% v/v). The immobilized system markedly influenced volatile composition, reducing ethyl acetate from 83.7 to 53 mg L⁻¹ while increasing fruity esters, including isoamyl acetate, ethyl hexanoate, and ethyl octanoate, by approximately 60–90%. Ethyl butyrate and ethyl isobutyrate were also enhanced. Principal component analysis explained 78.3% of total variance and associated biocapsule wines with ester-related compounds. Aromatic series analysis confirmed greater fruity intensity in the sequential fermentations, while the immobilized system achieved the highest sensory score (79.3). These findings demonstrate that microbial biocapsules containing <i>M. pulcherrima</i> have strong potential to improve wine aroma without compromising fermentation performance, although further optimization is needed to achieve greater ethanol reduction.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 11","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149234928","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}

{"title":"Sorbitol Treatment Enhances Cold Tolerance in Lemon Basil Leaves Involved in Maintaining Cellular Nitric Oxide Levels and Suppressing Programmed Cell Death","authors":"Sirawich Chotikakham,&nbsp;Sutthirak Uansiri,&nbsp;Santi Raksawong,&nbsp;Natthapong Janhom","doi":"10.1007/s11947-026-04623-4","DOIUrl":"10.1007/s11947-026-04623-4","url":null,"abstract":"<div><p>Nitric oxide (NO) has been identified as a key signaling molecule contributing to cold acclimation in harvested crops. The additional role of sorbitol treatment in maintaining cold tolerance, involving NO accumulation and programmed cell death (PCD) in lemon basil (<i>Ocimum africanum</i> Lour.) was investigated. Sorbitol-treated leaves exhibited lower chilling injury scores (2.3-fold) and sustained higher NO levels (7.5-fold) compared with the control. The activity of nitrate reductase (NR) was enhanced (4.1-fold), accompanied by elevated S-nitrosothiol accumulation. Although sorbitol conferred only a marginal delay in chlorophyll loss, it substantially reduced catechol oxidase activity during the early storage period (day 2–4), which contributed to mitigating leaf blackening and discoloration. Furthermore, the treatment reduced caspase-like protease activity (3.3-fold) and minimized early cell death. Conversely, the combinatorial treatment with sorbitol and the NR inhibitor reduced NO accumulation, which corresponded with heightened chilling sensitivity. The results demonstrate that sorbitol mitigates chilling injury in lemon basil involved in stabilizing cellular NO and retarding PCD.</p></div>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 11","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149234756","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}

{"title":"Correction: Valorisation of Spent Hops: Sequential Purification of Xanthohumol from Spent Hops Using a Three-Liquid-Phase n-Hexane-Ethanol-NaH2PO4 System and Macroporous Resin Adsorption","authors":"Aleksandra Modzelewska,&nbsp;Anna Trusek","doi":"10.1007/s11947-026-04614-5","DOIUrl":"10.1007/s11947-026-04614-5","url":null,"abstract":"","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":"19 11","pages":""},"PeriodicalIF":5.6,"publicationDate":"2026-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11947-026-04614-5.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149234512","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}