Food Biophysics最新文献

{"title":"Improving Gel Performance and Hot Extrusion Three-Dimensional Printability of Blueberry Gel with Guar Gum","authors":"P. Santhoshkumar,&nbsp;B. S. Swathika,&nbsp;Aditi Negi,&nbsp;J. A. Moses","doi":"10.1007/s11483-025-09964-9","DOIUrl":"10.1007/s11483-025-09964-9","url":null,"abstract":"<div><p>This research investigated the impact of high (GGH) and low (GGL) viscosity guar gums (GG) on the rheological properties and three-dimensional (3D) printing attributes of blueberry gel (BG) mixes. The viscosity, storage modulus (<i>G′</i>), and loss modulus (<i>G″</i>) of the BG-GGH and BG-GGL composite gels were significantly improved by the addition of 2% (w/w) GGH and 4% (w/w) GGL, respectively. Lissajous curves, exhibiting elastic and viscous characteristics, demonstrated the viscoelastic properties at different strain levels, and large amplitude oscillatory shear (LAOS) analysis highlighted the rheological modifications caused by microstructural changes. The printability of the gel compositions was assessed using temperature sweep and 3ITT tests. Results demonstrated that adding GG produced advantageous effects, evidenced by the 3ITT test, which showed a recovery rate of nearly 90%. Changes in texture were noted, and thermal experiments demonstrated that hot extrusion improved stability, whereas morphological analysis indicated microstructural changes. The 4% GGL gel formulation demonstrated superior 3D printability when printed at 60 °C, including increased fluidity and smoothness, enhanced shape retention, and resistance to compressive deformation.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143908815","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Influence of Cold Plasma Intensity on the Enzymatic Susceptibility, Physicochemical, Morphostructural, Thermal, and Rheological Properties of Chickpea Starch (Cicer arietinum)","authors":"Raphael Lucas Jacinto Almeida,&nbsp;Newton Carlos Santos,&nbsp;Shênia Santos Monteiro,&nbsp;João Vítor Fonseca Feitoza,&nbsp;Jessica Renaly Fernandes Morais,&nbsp;Raphael da Silva Eduardo,&nbsp;André Miranda da Silva,&nbsp;Cecilia Elisa Sousa Muniz,&nbsp;Matheus Augusto de Bittencourt Pasquali,&nbsp;Mércia Mélo de Almeida Mota,&nbsp;Gabriel Monteiro da Silva,&nbsp;Rebeca de Almeida Silva,&nbsp;Eliane de Sousa Costa,&nbsp;Artur Xavier Mesquita de Queiroga,&nbsp;Gilsandro Alves da Costa","doi":"10.1007/s11483-025-09966-7","DOIUrl":"10.1007/s11483-025-09966-7","url":null,"abstract":"<div><p>This study evaluated the effect of cold plasma (CP) treatment time on the enzymatic susceptibility and physicochemical, morphostructural, thermal, and rheological properties of chickpea starch. Treatments were applied at 14 kV and 0.8 A for 3, 6, and 9 min (CP3, CP6, CP9). CP treatment significantly increased slowly digestible starch (up to 33.15%) and resistant starch (up to 54.14%), especially after prolonged exposure (CP9). Structural changes included reduced amylose content (29.42%) and relative crystallinity (24.02%), with no alteration in the type C crystallinity pattern or molecular order. The average particle size increased with treatment time, contributing to higher viscosity and more pronounced pseudoplastic behavior. Gelatinization temperatures were significantly reduced, particularly in CP6 and CP9, indicating lower thermal stability. Solubility increased in CP3 (4.33%) and CP6 (4.51%), suggesting disruption of starch granule integrity. CP9 also showed decreased enthalpy of gelatinization (5.53 J/g), consistent with partial molecular disorganization. Overall, CP proved to be an effective non-thermal technology to modify chickpea starch by enhancing its functional properties, making it suitable for low-glycemic and thickening food applications.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143888755","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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 Role of the Hydroxy Group of Polysaccharides in Antioxidant Activity: A Case from Ginger Leaf Polysaccharide","authors":"Zhong-hao Zhang,&nbsp;Zhi-hao Duan,&nbsp;Tao Gao,&nbsp;Chun-bang Ding,&nbsp;Shi-ling Feng,&nbsp;Zi-zhong Tang,&nbsp;Yang-er Chen,&nbsp;Shu Yuan,&nbsp;Bin Zhang,&nbsp;Hua-hai Huang,&nbsp;Xiao-rong Yan,&nbsp;Ming Yuan","doi":"10.1007/s11483-025-09967-6","DOIUrl":"10.1007/s11483-025-09967-6","url":null,"abstract":"<div><p>Polysaccharides, which is deemed safe and active, are widely used in medicine and food industries. Their antioxidant properties could be altered by chemically modifying their hydroxy groups. However, these modifications were inherently non-specific, leaving the contribution of hydroxy groups to the antioxidant activity of polysaccharides largely unexplored. We isolated and purified a ginger leaf polysaccharide (GLP1) and modified it. Sulfation resulted in numerous protrusions within its microstructure, while carboxymethylation increased the size of lamellar structures with protrusions, and hydroxyethylation diminished pore formation. Sulfation enhanced DPPH radical scavenging activity and reducing power but decreased hydroxyl radical scavenging activity. Carboxymethylation improved hydroxyl radical scavenging activity and reducing power but reduced DPPH radical scavenging activity. Hydroxyethylation resulted in a decrease in all measured antioxidant activities, while enhancing GLP1’s protection against H₂O₂-induced cellular damage. Oxidation of primary hydroxy groups decreased pore formation, while secondary hydroxy group oxidation increased lamellar. The oxidation of hydroxy groups enhanced GLP1’s antioxidant activity in vitro, with primary hydroxy group oxidation providing superior protection against cellular oxidative damage. Our findings may facilitate the development of highly effective polysaccharide products through targeted modifications of specific groups.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143888756","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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: 3D-Printed Meat Paste Using Minimal Additive: Assessment of Rheological and Printing Behavior with Post-Processing Stability","authors":"Hanife Aydan Yatmaz","doi":"10.1007/s11483-025-09958-7","DOIUrl":"10.1007/s11483-025-09958-7","url":null,"abstract":"","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-025-09958-7.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143879687","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Development of Microcapsules with Potential Nutraceutical Application from Ngoc Linh Ginseng (Panax vietnamensis Ha et Grushv.) Root Extracts by Spray-Drying and Freeze-Drying Techniques using Different Carriers","authors":"Thi-Van-Linh Nguyen,&nbsp;Thi Tuong Vi Tran,&nbsp;Thi-Thuy-Dung Nguyen,&nbsp;Quoc-Trung Huynh,&nbsp;Vinh-Lam Nguyen,&nbsp;Anh Duy Do,&nbsp;Trong Khoa Luong,&nbsp;Quoc-Duy Nguyen","doi":"10.1007/s11483-025-09959-6","DOIUrl":"10.1007/s11483-025-09959-6","url":null,"abstract":"<div><p>Ngoc Linh ginseng (<i>Panax vietnamensis</i> Ha et Grushv.) belonging to the family Araliaceae is one of the most economically and medicinally valuable endemic herbs in Vietnam owing to their pharmacological potentials. The microencapsulation of ginseng root extracts in the present study was investigated to develop Ngoc Linh ginseng microcapsules as novel ingredients with potential pharmacological effects. Specifically, ginseng roots were subjected to solvent extraction and subsequent microencapsulation by mixing with various carriers including maltodextrin, gum Arabic and skimmed milk before spray- and freeze-drying. The results showed that compared to maltodextrin and its blend with skimmed milk, gum Arabic-maltodextrin mixture was the most effective in preserving phenolics, saponin compounds and antioxidant activities (FRAP and ABTS) with values of 1.73 mg gallic acid equivalent/g, 48.38 mg Quillaja saponin equivalent/g, 1428.62 Trolox equivalent/g, and 2.68 mg Trolox equivalent/g, respectively. In terms of ginsenoside profiles, Rg1 and Mr2 were the two predominant compounds in microencapsulated powder among others, namely Rb1, Re, and Rd. Scanning electron microscopy micrographs indicated the round shape and less rough surface of spray-dried microcapsules than freeze-dried samples while there were no differences in the composition of functional groups and crystalline structure as measured by Fourier-transform infrared spectroscopy and X-ray diffraction, respectively. In addition, low moisture content of 3.45–7.55% and high solubility of &gt; 93% of resulting powder facilitate the storage stability and its further application. In conclusion, high antioxidant content and activity along with diverse ginsenoside compounds and desired physical characteristics demonstrated the potential of microcapsules as pharmaceutical supplements, as illustrated by the anti-inflammatory effect on NO and IL-6 cytokines.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143871170","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Stabilization Mechanisms, Rheological and Tribological Characterization of Water-in-Water Emulsions: Role of Waxy Corn Starch Nanocrystals and Basil Seed Gum","authors":"Zahra Zamani,&nbsp;Seyed Mohammad Ali Razavi,&nbsp;Rodolphe Marie,&nbsp;Katsuyoshi Nishinari,&nbsp;Mohammad Amin Mohammadifar","doi":"10.1007/s11483-025-09962-x","DOIUrl":"10.1007/s11483-025-09962-x","url":null,"abstract":"<div><p>Water-in-water (W/W) emulsions were made using waxy corn starch nanocrystal (WCSN) and basil seed gum (BSG) at various concentrations, and their stability, rheological, tribological characteristics, and microstructure were investigated in detail at pH ≈ 7. Increasing the WCSN concentration (0.5%–2% w/w) at a constant level of BSG (0.2% w/w) resulted in a decrease in the Z-average particle size from 376.38 nm to 212.31 nm, while significantly increasing the absolute value of the zeta potential from -49.09 mV to -55.0 mV, which indicates improved electrostatic stability. Rheological analysis revealed a significant increase (<i>p</i> &lt; 0.05) in elastic modulus (<i>G′</i>) from 0.325 Pa to 1.355 Pa, accompanied by a decrease in <i>tanδ</i>_<i>LVE</i> from 0.775 to 0.335, indicating a more elastic response. These changes, observed in stress sweep tests at 25 °C, were further supported by an increase in critical stress (<i>τ</i>_<i>c</i>) from 0.020 Pa to 0.060 Pa, demonstrating greater resistance to external mechanical forces. The tribological experiment also showed that with increasing the concentration of WCSN, the friction coefficient decreases due to smaller droplet size and ball-bearing effect. Confocal laser scanning microscopy (CLSM) imaging confirmed the formation of a denser network at higher WCSN concentrations, leading to increased viscosity and steric stabilization, effectively preventing coalescence. After 28 days of storage, emulsions with 0.2% BSG and 0.5%–2% WCSN exhibited no visible phase separation. The findings suggested the formation of a nanocrystal-mediated gel-like network that entrapped BSG molecules. These results demonstrate the potential of WCSN-BSG systems for stable W/W emulsions in food and pharmaceutical applications.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143861321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimizing Enzyme-Assisted Hydrolysis for Enhanced Phytochemical, Functional, and Nutritional Properties of Rapeseed (Brassica napus) Bee Pollen using Response Surface Methodology (RSM)","authors":"Anamika Sharma,&nbsp;Avinash Thakur,&nbsp;Vikas Nanda","doi":"10.1007/s11483-025-09960-z","DOIUrl":"10.1007/s11483-025-09960-z","url":null,"abstract":"<div><p>The research represents first scientific exploration into pectinase-assisted enzymatic hydrolysis of bee pollen, targeting its structurally resilient exine and intine layers. The disruption of these stable layers is crucial in promoting the nutrient release (amino acids, bioactive compounds, and minerals) and potentially broadening its applicability in numerous food formulations. Response surface methodology ascertained that optimal parameters for effectively disintegrating bee pollen cell walls are an enzyme concentration of 0.26%, a pH of 4.6, a temperature of 48.7℃ and hydrolysis time of 12 h with protein dispersibility index, wall-breaking rate, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and total phenolic content as the response variables. Furthermore, the artificial neural network model (R² = 0.99) successfully validated the experimental data obtained from response surface methodology, ensuring robust predictive accuracy. The scanning electron micrographs of pectinase optimized bee pollen (PEOP) demonstrated complete disruption of cell wall. Subsequent analysis demonstrated a marked increase in crude lipid content (12.43 ± 0.19%), protein (32.14 ± 0.28%), water holding capacity (1.95 ± 0.02%), emulsifying activity (65.58 ± 1.35%) compared to untreated bee pollen. Significant increase was also observed in essential amino acids (1.5 times), minerals (1.1 times), in vitro digestibility of PEOP with reduced thermal stability. Minimum alterations in functional group and degree of crystallinity confirms the integrity of the PEOP, ensuring its suitability as a functional food supplement. Therefore, the results strongly establish that pectinase hydrolysis is a productive approach to disrupt bee pollen cell wall for maximising the nutrient release, and bioavailability hence, paving the way for the utilization of fragmented nutrient-rich bee pollen in diverse food applications.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143852575","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Moisture Sorption Isotherm and Isosteric Heat of Sorption of Four-finger Threadfin (Eleutheronema tetradactylum)","authors":"Eleeyah Saniso,&nbsp;Muhammadkhoiri Hayibaka,&nbsp;Huseng Chaidana,&nbsp;Jakkrawut Techo","doi":"10.1007/s11483-025-09961-y","DOIUrl":"10.1007/s11483-025-09961-y","url":null,"abstract":"<div><p>Equilibrium moisture content (EMC) is a crucial factor in the design of drying systems and fish storage, particularly in traditional solar drying methods used by rural households and community enterprise groups. The sorption isotherms of four-finger threadfin were determined using the conventional static gravimetric method at temperatures of 40, 50, 60, 70, and 80 °C with relative humidity (RH) ranging from 11.1 ± 0.4 to 95.4 ± 0.6%. The isotherms were fitted to twenty-two different equations, including Adam-Shove, BET, Cauri, Chung-Pfost, Freundlich, GAB, Halsey, Henderson, Henderson-Thompson, Kuhn, Oswin, Peleg, Smith, modified BET, modified Chung-Pfost, modified GAB, modified Halsey, modified Henderson, modified Mujica, modified Oswin, modified Ratti, and modified Smith. The results indicated that EMC decreased when the temperature increased at constant RH. Model performance was assessed using various statistical indices and residual plots. The experimental sorption data, which exhibited a Type III isotherm, were best described by the modified Ratti model for both desorption and adsorption isotherms at 40, 50, 60, and 70 °C. However, at 80 °C, the Peleg model provided the best fit for both desorption and adsorption isotherms. Furthermore, the net isosteric heat of sorption (Q_stn) for four-finger threadfin decreases exponentially with increasing EMC, ranging from 263.1–306.7 kJ/mol. Adsorption values were found to be higher than desorption values, as calculated using the Clausius–Clapeyron equation.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143856544","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Inhibition Effects of Some Phenolic Anthraquinone Derivatives on Lactoperoxidase Activity: A Detailed in Vitro and in Silico investigation","authors":"Işıl Nihan Korkmaz,&nbsp;Halil Şenol,&nbsp;Ramazan Kalın","doi":"10.1007/s11483-025-09957-8","DOIUrl":"10.1007/s11483-025-09957-8","url":null,"abstract":"<div><p>The basic nutrient of all living beings in the developmental age is milk. Milk contains many things necessary for ideal nutrition. One of the enzymes found in bovine milk is lactoperoxidase (LPO; EC 1.11.1.7). The LPO system functions as a natural defense system, especially in newborn babies. Despite the many benefits of milk, contamination of breast milk with environmental toxins is common. Over time, people accumulate a lifetime load of chemicals from drugs to environmental pollutants, and these can be passed on to the baby during breastfeeding. Anthraquinones are colorful compounds that can be produced both naturally and synthetically. These compounds are widely used in industry and medicine due to their biological activities and colorful structures. In this study, in vitro enzyme inhibition study, molecular docking and molecular dynamics (MD) simulation parameters were examined to investigate the inhibitory potential of anthraquinone derivatives, which are widely used as coloring agents, against the lactoperoxidase enzyme. The inhibitors showed competitive inhibition with <i>K</i>_i values between 0.4964 ± 0.042–2.0907 ± 0.1044 µM. 1,2-Dihydroxy-anthraquinone was predicted to have the highest affinity on the LPO receptor, with estimated free binding energies of -7.11 kcal/mol. The stability of both ligand and protein, as shown by the low RMSD and RMSF values, shows that 1,2-dihydroxy-anthraquinone <b>(2)</b> maintains strong and stable interactions throughout the MD simulation, further supporting the high binding affinity and potential biological activity of the compound. We hope that this study will guide the development of drugs targeting the LPO enzyme with anthraquinone derivatives.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-025-09957-8.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143818219","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"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":"Gellan Gum Film Incorporated with Palm Kernel Oil Nanoemulsion for Enhanced Barrier Properties","authors":"Joey Ng,&nbsp;Siang Yin Lee,&nbsp;Yin Yin Thoo","doi":"10.1007/s11483-025-09956-9","DOIUrl":"10.1007/s11483-025-09956-9","url":null,"abstract":"<div><p>Biopolymer-based films are increasingly viewed as viable substitutes for petroleum-based materials. In this study, high acyl gellan gum (HAGG) films were developed by incorporating palm kernel oil nanoemulsions (PKON) to address the intrinsic limitations of gellan gum, such as its weak water barrier properties, which hinder broader applications. PKON at varying concentrations (0.075 w/v%, 0.1 w/v%, 0.125 w/v%, and 0.15 w/v%) were employed to assess their influence on the physical, structural, thermal, mechanical, and barrier properties of gellan gum films. A four-week storage study was conducted under room conditions (22.0 ± 2.0 °C, 63 ± 3% RH) to evaluate changes in the films’ physical, barrier, and mechanical performance over time. The results demonstrate that incorporating PKON enhanced the smoothness of the film surface and modified the microstructure, as confirmed by SEM and FTIR analyses. A higher PKON concentration (0.15 w/v%) improved film mechanical strength and barrier properties against water and oxygen. The films maintained consistent barrier properties against oxygen and water vapor throughout storage, particularly at higher PKON concentrations. This study highlighted the viability of HAGG-PKON films as environmentally friendly packaging materials with improved functional properties.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"20 2","pages":""},"PeriodicalIF":2.8,"publicationDate":"2025-04-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-025-09956-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143809367","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}