Food Biophysics最新文献

{"title":"Polysaccharides Extracted from Morchella Esculenta: Cholesterol and Bile Salt Binding Capacities, Pancreatic Lipase Inhibition Mechanisms and Prebiotic Properties","authors":"Zuoyi Zhang,&nbsp;Xiushan Zhang,&nbsp;Xuan Zhang,&nbsp;Yanmin Cui,&nbsp;Xiaowei Zhang,&nbsp;Tuoping Li","doi":"10.1007/s11483-026-10224-7","DOIUrl":"10.1007/s11483-026-10224-7","url":null,"abstract":"<div><p>This study aimed to elucidate the in‑vitro hypolipidaemic activity and potential mechanisms of <i>Morchella esculenta</i> polysaccharides (MEP, MEP‑1‑I, MEP‑2 and MEP‑3), and to clarify the prebiotic characteristics of MEP‑1‑I using an in‑vitro faecal fermentation model. The results demonstrated that each fraction exhibited in vitro binding capacities for bile salts and cholesterol, alongside inhibitory effects on pancreatic lipase (PL) activity. Notably, MEP-1 displayed the most potent hypolipidemic activity and inhibited PL activity by destroying the structural stability of PL and binding to PL through a static quenching process. Additionally, the undigested MEP-1 (MEP-1-I) could be utilized by the gut microbiota, with the residual carbohydrate content and pH decreasing significantly, along with an increase in short-chain fatty acids (SCFAs) content. MEP-1 significantly promoted the growth of <i>Megamonas</i>, <i>Bifidobacterium,</i> and <i>Enterococcus</i>, as well as inhibited the proliferation of pathogenic bacteria, including <i>Escherichia-shigella</i> and <i>Enterobacter</i>. Among these, <i>Megamonas</i> and <i>Bifidobacterium</i> were the dominant bacteria that use MEP-1 to produce SCFAs. Collectively, MEP-1 had hypolipidemic activity and could serve as a potential prebiotic for regulating the gut microbiota to sustain body health.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 4","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-09-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034943","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":"Biophysical Perspectives on Postharvest Preservation Strategies for Fruits and Vegetables: Linking Initial Interactions, Tissue Responses, and Quality Outcomes","authors":"Lu Li","doi":"10.1007/s11483-026-10221-w","DOIUrl":"10.1007/s11483-026-10221-w","url":null,"abstract":"<div><p>Postharvest quality loss arises from commodity-specific combinations of water loss, senescence, chilling injury, mechanical damage, ripening disorders, and microbial infection. These changes are accompanied by shifts in reactive oxygen species (ROS) homeostasis, membrane organization, water mobility, energy metabolism, cell-wall structure, and defense responses. Preservation technologies act first at different points in the storage system. Refrigeration, modified atmospheres, humidity management, and conventional coatings mainly alter the external environment. Low-temperature conditioning, heat, ultraviolet irradiation, and selected signaling compounds may trigger short-lived tissue responses, whereas essential oils and plant extracts can act directly on microorganisms or oxidative reactions. Active packaging modifies exposure through release, absorption, or headspace regulation. This review compares these patterns while placing greater emphasis on membrane phase behavior, tissue mechanics, water state, and mass transfer across coatings and packaging. Similar shifts in ROS, membrane integrity, energy status, or defense-enzyme activity do not, by themselves, establish a common mechanism. More convincing interpretation requires time-resolved and dose-dependent evidence linked to the quality attribute targeted by each treatment. The review also examines representative operating conditions for UV treatments, chemical regulators, essential-oil systems, and active packaging, and identifies where material-only findings are extended too readily to real produce.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 4","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"149034642","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":"A Unified Mass Transfer Model for Cereal and Legume Hydration","authors":"Alberto Claudio Miano","doi":"10.1007/s11483-026-10222-9","DOIUrl":"10.1007/s11483-026-10222-9","url":null,"abstract":"<div><p>A phenomenological Weibull reparameterization with mass-balance consistency for grain hydration kinetics is still lacking despite the coexistence of two well-known behaviors: downward concave shape (DCS) and sigmoidal patterns. This study proposes a Modified Weibull Model (MWM), derived as the analytical solution of a differential water mass balance in which the effective mass transfer coefficient follows a power-law time dependence. The model constitutes a phenomenological Weibull reparameterization with mass-balance consistency, with the novelty residing principally in its formal mass-balance derivation, which establishes the formal consistency of the Weibull-type form with a mass-balance framework and assigns phenomenologically motivated interpretations to its parameters. The model introduces a shape parameter (<i>n</i>) with proposed phenomenological interpretation as a seed coat mass transfer pathway index. Specifically, <i>n</i> &lt; 1 describes DCS behavior with high initial permeability that decreases over time, <i>n</i> = 1 corresponds to pseudo-first-order kinetics, and <i>n</i> &gt; 1 produces sigmoidal curves with a definable inflection time associated with maximum hydration rate. The model was evaluated against using 36 hydration datasets from five grain species, considering both cultivar variability and initial moisture content (<i>M₀</i>). The MWM achieved high goodness-of-fit (R² ≥ 0.9957), successfully capturing both kinetic regimes within a single framework. A key finding is the exploratory exponential decrease of n with increasing M₀ in legumes (based on six moisture levels per species), which may reflect the progressive seed coat plasticization. In contrast, corn exhibited a constant <i>n</i> (~ 0.54), indicating that structural morphology dominates hydration behavior. The MWM provides a unified framework for describing grain hydration kinetics, enabling systematic comparison across species, cultivars, and initial moisture contents under a common parameter set.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 4","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-09-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148965531","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":"Cold Plasma-Induced Modification of the Adsorption Characteristics of Carrot: Physics-Constrained Neural Network Modelling, Adsorption Isotherms and Thermodynamic Insights","authors":"Bobby Shekarau Luka,&nbsp;Satyananda Kar,&nbsp;Suryasunil Rath,&nbsp;Mohammed Haris Siddiqui,&nbsp;Khwaja Osama","doi":"10.1007/s11483-026-10217-6","DOIUrl":"10.1007/s11483-026-10217-6","url":null,"abstract":"<div><p>Carrot slices were treated on both sides with an argon-propagated cold plasma jet for 30, 60 and 90s and tagged CPJ-30, CPJ-60 and CPJ-90, respectively. The samples were dried in a vacuum dryer and tray dryer at 70 °C and their equilibrium moisture content (EMC) was evaluated gravimetrically. Sorption isotherms were analysed using classical adsorption models. A new model was developed, called Logarithmic-Quadratic Moisture Sorption (LQMS). The EMC was predicted using a physics-constrained neural network (PCNN) constrained with the Guggenheim-Anderson-de Boer (GAB) model and an unconstrained neural network. The thermodynamic properties were determined along with FTIR analysis. Cold plasma treatment modified the accessibility and strength of water-binding sites. In vacuum-dried samples, the isosteric heat decreased from 212.96-24,720.26 J/mol in the control to 116.20–8879.46 J/mol in the treated carrots. Similarly, the isosteric heat for tray-dried carrots decreased from 1242.54-13,152.75 J/mol in the control sample to 1703 − 706,948.92 J/mol in the treated carrots. The reduction in O-H-associated FTIR intensity supports changes in the EMC. The entropy of vacuum-dried samples decreased from 148.78 to 199.86 J/mol.K in the control sample to 144.49–181.05 J/mol.K, in the treated carrots. The entropy of tray-dried samples also decreased from 45.29 to 73.69 J/mol.K in control sample to 27.10–62.34 J/mol.K, in the treated carrots. The LQMS model showed improved performance against its counterpart models and gave a higher validation performance. The PCNN model gave improved validation performance against GAB model and neural network model. These findings provide useful information for packaging design and storage conditions for dried carrots.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148986447","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":"Effect of Tannic Acid Crosslinking of α-Tocopherol Microcapsules on the Functional and Mechanical Properties of Pectin-Based Films for Active Packaging","authors":"Emilie Ferreira de Almeida,&nbsp;Bruno Sérgio Toledo Barbosa,&nbsp;Edwin Elard Garcia-Rojas","doi":"10.1007/s11483-026-10220-x","DOIUrl":"10.1007/s11483-026-10220-x","url":null,"abstract":"<div><p>The increasing use of conventional plastics in food packaging has intensified environmental concerns, driving the search for sustainable and biodegradable alternatives. In this context, edible films have been widely investigated as a promising strategy for the partial or total replacement of plastic packaging, particularly for the preservation of perishable foods. In addition to acting as physical barriers, these materials can contribute to maintaining food quality by delaying deterioration processes such as moisture loss and oxidation. Although the incorporation of micro- or nanoencapsulated bioactive compounds into pectin-based and other polysaccharide-based films has been extensively studied, investigations directly comparing the effect of crosslinking the microcapsules incorporated into the same film-forming matrix remain limited. In this context, the present study aimed to develop and characterize pectin-based films incorporated with vitamin E microcapsules produced using lentil protein isolate (LPI) and lactoferrin (Lf), comparing tannic acid-crosslinked and non-crosslinked systems. This approach enables a systematic evaluation of how microcapsule crosslinking influences the physicochemical, mechanical, structural, barrier, and functional properties of the films, addressing a knowledge gap concerning the role of the crosslinking state of encapsulating particles in the performance of edible films. The incorporation of 0.05%, 0.10%, and 0.20% vitamin E microcapsules resulted in films with high water solubility (85.71–92.69%) and antioxidant activity, with ABTS radical-scavenging activity reaching approximately 100% in films containing tannic acid-crosslinked microcapsules. Although the incorporation of crosslinked microcapsules reduced tensile strength, from 18.71 to 3.21 MPa, film flexibility was maintained. Overall, the results demonstrate that tannic acid crosslinking modulates the functional and mechanical properties of pectin-based films containing vitamin E microcapsules, supporting their potential application as active food packaging materials.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-09-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-026-10220-x.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148986502","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":"Effects of Traditional and Sous-vide Cooking on the Physicochemical Properties, Bioactive Compounds, and Mineral Composition of Certain Vegetables","authors":"İsa Arslan Karakütük,&nbsp;Melek Zor,&nbsp;Neva Karataş,&nbsp;Memnune Şengül","doi":"10.1007/s11483-026-10219-4","DOIUrl":"10.1007/s11483-026-10219-4","url":null,"abstract":"<div><p>This study focused on evaluating the effects of traditional cooking methods (boiling and steaming) and sous-vide/vacuum cooking techniques on selected physicochemical properties, total phenolic and total flavonoid content, antioxidant capacity (DPPH, ABTS, FRAP, and CUPRAC), and mineral composition of five different vegetables (spinach, asparagus, cabbage, swiss chard, and purslane). According to the analyzed characteristics, vegetable type (VT) and cooking treatments (CT) were found to have a statistically significant effect (<i>p</i> &lt; 0.01). When comparing the color values of raw and cooked vegetables, color stability varied depending on both the vegetable matrix and the evaluated parameter, with SV and steaming showing distinct matrix-dependent effects. VT and CT had statistically significant effects (<i>p</i> &lt; 0.01) on dry matter and ash content, with thermal treatment being the primary driver of these changes. On a wet-weight basis, SV cooking generally yielded higher concentrations of total phenolic content (TPC) and total flavonoid content (TFC) compared to boiling, while exhibiting antioxidant activities (DPPH, FRAP, and CUPRAC) comparable to steam cooking. Principal component analysis (PCA) showed that the samples were generally separated according to VT, while the CT created a secondary differentiation, particularly in boiled samples. The PCA and correlation analysis results revealed that the relationships among mineral content, TPC, TFC, and antioxidant capacity were effective in the multivariate discrimination of the samples. Overall, the findings demonstrate that no single cooking method is universally superior across all parameters; rather, the determined concentrations and extractability of bioactive compounds and minerals strongly depend on the specific VT and CT.</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":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148927697","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":"Physical Stability of Freeze-Dried Human Milk: Sorption Isotherms, State Diagram, and Moisture-Induced Crystallization","authors":"Patricia Burzaco,&nbsp;Germán Ayala Valencia,&nbsp;Raul Remor Dalsasso,&nbsp;Patricia Lema,&nbsp;Sofía Barrios","doi":"10.1007/s11483-026-10215-8","DOIUrl":"10.1007/s11483-026-10215-8","url":null,"abstract":"<div><p>Human milk is a highly complex and perishable biological fluid whose preservation remains a major challenge. This study investigates the physicochemical behavior and stability of freeze-dried human milk through the construction of a state diagram. Thermal transitions were characterized by differential scanning calorimetry. Structural changes were assessed by X-ray diffraction and Fourier transform infrared spectroscopy, while scanning electron microscopy revealed a porous, heterogeneous microstructure in the dry powder. Sorption isotherms were determined and modeled using the Guggenheim-Anderson-de Boer (GAB) equation to evaluate moisture-dependent stability, yielding a monolayer moisture content (m₀) of 0.0160 g water/g dry solids at 10 °C and 0.0035 g water/g dry solids at 20 °C. Beyond a water activity (a_w) of approximately 0.44–0.53, sorption behavior deviated from the expected trend, tentatively attributed to moisture-induced crystallization of α-lactose monohydrate, based on complementary structural changes observed by X-ray diffraction and infrared spectroscopy. A state diagram was constructed from DSC-derived thermal transitions, indicating a maximally freeze-concentrated condition at T′g = T′m = − 8.66 ± 1.65 °C (X′s = 0.521 ± 0.014, non-fat solids basis). The powder obtained under the drying conditions used in this study showed a water activity of 0.372 ± 0.009 and a glass transition temperature of 26.83 ± 1.45 °C, close to typical room-temperature storage conditions, underscoring the need for refrigerated storage to maintain physical stability. These results offer a physicochemical framework for establishing safe processing and storage conditions for freeze-dried human milk.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148927587","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":"Development and Characterization of Processed Foxtail Millet (Setaria italica) Incorporated Rasogolla, A Dairy Dessert","authors":"S. David Haokip,&nbsp;Writdhama Prasad,&nbsp;Kaushik Khamrui","doi":"10.1007/s11483-026-10216-7","DOIUrl":"10.1007/s11483-026-10216-7","url":null,"abstract":"<div><p><i>Rasogolla</i> is one of the most sought-after traditional dairy desserts, known for its sweet, spongy and delectable flavour. Millets, being rich in bioactive compounds and fibre, has gained momentum in the contemporary era as a valuable ingredient for the development of novel value-added dairy products. In this study, processed foxtail millet was incorporated into <i>chhana</i> at varying levels of 5%, 10%, and 15% (weight basis) to develop millet-enriched <i>rasogolla</i>. Among these levels, the addition of millet at 10% (FR10) yielded the product with the highest overall acceptability score (7.64 ± 0.48). Microscopic evaluation revealed, millet incorporation resulted in discontinuous protein network. FTIR analysis showed increased absorption bands in the 3300 cm⁻¹ region, indicating about enhanced hydrogen-bonding in the products matrix upon processed foxtail millet incorporation. The DSC thermograph revealed specific peak temperatures for FR10 sample at 28.34 °C while peak temperatures for control sample were observed at 28.15 °C and 40.21 °C. Furthermore, the developed product (FR10) demonstrated enhancement in total phenolic and crude fibre content upon processed foxtail millet incorporation.</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":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148927293","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":"Hierarchically Structured Gelatin Gels Incorporating Chitosan–Oleic Acid Complex Particles for Hydrophobic Nutrient Delivery","authors":"Tsukasa Kikuchihara,&nbsp;Ayano Kuroki,&nbsp;Takashi Kuroiwa","doi":"10.1007/s11483-026-10214-9","DOIUrl":"10.1007/s11483-026-10214-9","url":null,"abstract":"<div><p>This study developed a gelatin (GL) hydrogel incorporating fine particles of chitosan–oleic acid (CHI–OA) complex as a potential carrier material for the delivery of hydrophobic nutrients. The resulting system formed a composite gel with a hierarchical structure involving the association of oleic acid alkyl chains, particle formation through chitosan complexation, and dispersion within the GL matrix. The structural features were analyzed using particle size distribution, confocal laser scanning microscopy, and small-angle X-ray scattering. Gelation and melting behaviors were evaluated by viscosity measurements and differential scanning calorimetry, which indicated that the interactions between the CHI–OA particles and the GL matrix altered the gelation temperature and thermal properties. Compression tests further revealed that particle incorporation significantly affected the mechanical properties, including deformation and fracture behavior. As a model hydrophobic nutrient, α-tocopherol was encapsulated within CHI–OA particles and incorporated into the GL gel. The encapsulated α-tocopherol remained stable during 20 days of storage under cool and dark conditions. Our findings indicate that the developed composite hydrogel is a promising carrier platform for incorporating hydrophobic nutritional compounds into gelatin hydrogels.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s11483-026-10214-9.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148926613","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":"Effects of Macrococcus caseolyticus on Myofibrillar Protein Remodeling and Quality Properties of Fermented Largemouth Bass (Micropterus salmoides)","authors":"Yu-Meng Y.M. Liu,&nbsp;Sen-Di S.D. Zhou,&nbsp;Xiao-Hui X.H. Li,&nbsp;Xing-Yi X.Y. Wang,&nbsp;Di Han,&nbsp;Yun-Fang Y.F. Qian","doi":"10.1007/s11483-026-10211-y","DOIUrl":"10.1007/s11483-026-10211-y","url":null,"abstract":"<div><p>In fermented fish products, proteolysis is essential for texture development, but excessive proteolysis during prolonged fermentation can compromise quality stability and processing control. This study investigated the starter culture potential of <i>Macrococcus caseolyticus</i> in fermented largemouth bass (<i>Micropterus salmoides</i>). During fermentation (15 °C, 9 d), physicochemical properties, proteolysis, and structural changes of myofibrillar proteins were systematically analyzed. In the <i>M. caseolyticus</i>-inoculated group (MC), the total protease activity increased rapidly from 6.22 to 23.37 U/mg protein. Meanwhile, trichloroacetic acid (TCA)-soluble peptides increased from 2.05 to 6.81 µmol tyrosine/g, and the myofibrillar fragmentation index changed from 42.61 to 210.86. Structural transformation of proteins was observed, including α-helix reduction, β-sheet formation, and increased surface hydrophobicity, which contributed to the formation of a garlic-clove-like structure. However, excessive proteolysis led to an increase in TVB-N (30.99 mg N/100 g) and cooking loss (10.54%) at day 9. These findings demonstrate that <i>M. caseolyticus</i> is a promising starter culture for accelerating texture development in fermented fish, while fermentation endpoint should be carefully controlled to balance processing efficiency, desirable structure formation, and quality stability.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"21 3","pages":""},"PeriodicalIF":3.9,"publicationDate":"2026-09-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148926194","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}