Pub Date : 2026-02-28Epub Date: 2026-01-08DOI: 10.1016/j.foodchem.2026.147906
Ying Sun, Tong Wu, Baosong Wang, Haojie Ni, Hong Zeng, Yanbo Wang
Traditional Chinese spiced pork is renowned for its appealing flavor, which conventionally relies on substantial amount of spice addition. To achieve more cost-effective production of marinated meat products, this study designed a spice-reduced formulation. 10 key aroma-active compounds were identified in the optimal sensory group. Furthermore, the spice-reduced formulation achieved an 84% reduction in spice usage and retained 70% of key aroma-active compounds, using only 0.2% (w/v) each of peppercorn, cassia, clove and 0.1% (w/v) basil. This work demonstrates a viable strategy for achieving minimalist spice formulation in marinated meat products, offering practical guidance on balancing cost efficiency with sensory authenticity.
{"title":"Minimizing spice usage while retaining flavor signatures of spiced pork via integrative flavoromics and sensory evaluation.","authors":"Ying Sun, Tong Wu, Baosong Wang, Haojie Ni, Hong Zeng, Yanbo Wang","doi":"10.1016/j.foodchem.2026.147906","DOIUrl":"10.1016/j.foodchem.2026.147906","url":null,"abstract":"<p><p>Traditional Chinese spiced pork is renowned for its appealing flavor, which conventionally relies on substantial amount of spice addition. To achieve more cost-effective production of marinated meat products, this study designed a spice-reduced formulation. 10 key aroma-active compounds were identified in the optimal sensory group. Furthermore, the spice-reduced formulation achieved an 84% reduction in spice usage and retained 70% of key aroma-active compounds, using only 0.2% (w/v) each of peppercorn, cassia, clove and 0.1% (w/v) basil. This work demonstrates a viable strategy for achieving minimalist spice formulation in marinated meat products, offering practical guidance on balancing cost efficiency with sensory authenticity.</p>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"503 ","pages":"147906"},"PeriodicalIF":9.8,"publicationDate":"2026-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145994099","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}
Pub Date : 2026-02-10DOI: 10.1016/j.foodchem.2026.148391
Chao Ji, Jiaxiu Yao, Yuxiao Lu, Xiangan Li, Sentao Liu, Marti Z. Hua, Henry K. Rotich, Lara Tinacci, Wenjie Zheng, Liangjuan Zhao, Xiaonan Lu
Fraudulent substitution of sturgeon caviar with lower-value roe or non-sturgeon eggs poses risks to consumer protection and sturgeon conservation. In this study, a dual-mode loop-mediated isothermal amplification (LAMP) assay was developed for rapid and on-site authentication of sturgeon (Acipenseridae)-derived components in caviar. This assay integrates SYTO-9 real-time fluorescence and hydroxynaphthol blue colorimetry within a closed-tube system. Primers targeting a conserved region of the Acipenser and Huso cytochrome b gene generated a 190-bp amplicon, enabling detection of sturgeon genomic DNA down to 0.1 pg at 64 °C within 10 min, accompanied by a visible sky-blue color change and fluorescence signal. High analytical specificity was demonstrated with no amplification observed from 14 non-Acipenseridae fish samples. Validation using 17 commercial caviar products showed complete agreement with sequencing-based species identification. The simplicity, speed, and closed-tube format of this assay reduce equipment needs and contamination risks, supporting its suitability for regulatory, commercial, and conservation applications.
{"title":"Dual real-time fluorescent and colorimetric LAMP assay for rapid and on-site identification of sturgeon (Acipenser and Huso)","authors":"Chao Ji, Jiaxiu Yao, Yuxiao Lu, Xiangan Li, Sentao Liu, Marti Z. Hua, Henry K. Rotich, Lara Tinacci, Wenjie Zheng, Liangjuan Zhao, Xiaonan Lu","doi":"10.1016/j.foodchem.2026.148391","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148391","url":null,"abstract":"Fraudulent substitution of sturgeon caviar with lower-value roe or non-sturgeon eggs poses risks to consumer protection and sturgeon conservation. In this study, a dual-mode loop-mediated isothermal amplification (LAMP) assay was developed for rapid and on-site authentication of sturgeon (Acipenseridae)-derived components in caviar. This assay integrates SYTO-9 real-time fluorescence and hydroxynaphthol blue colorimetry within a closed-tube system. Primers targeting a conserved region of the <em>Acipenser</em> and <em>Huso</em> cytochrome <em>b</em> gene generated a 190-bp amplicon, enabling detection of sturgeon genomic DNA down to 0.1 pg at 64 °C within 10 min, accompanied by a visible sky-blue color change and fluorescence signal. High analytical specificity was demonstrated with no amplification observed from 14 non-Acipenseridae fish samples. Validation using 17 commercial caviar products showed complete agreement with sequencing-based species identification. The simplicity, speed, and closed-tube format of this assay reduce equipment needs and contamination risks, supporting its suitability for regulatory, commercial, and conservation applications.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"31 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146146073","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}
Pub Date : 2026-02-10DOI: 10.1016/j.foodchem.2026.148383
Hongli Chao, Jing Wang, Yi Wang, Jing Tian, Yi Yang
Flavor esters are extensively used in food and cosmetic industries, yet their sustainable production remains challenging. This study developed a lipase bioreactor through artificial antibody-antigen-directed immobilization for biocatalytic flavor ester synthesis via transesterification. Artificial antigens were prepared by lipase modification with p-nitrobenzaldehyde, while artificial antibodies were synthesized using 2-(4-nitrophenyl)-1,3-dioxolane (acetal-protected p-nitrobenzaldehyde analogue) as template molecules. These components self-assembled into immobilized lipase with 82.24 ± 0.13% immobilization efficiency, 17.59 ± 0.12 mg/g capacity, and 8.81 ± 0.27 U/mg specific activity. Integrating molecular simulations with acyl donor screening, the bioreactor achieved 97.18 ± 0.93% yield for cinnamyl acetate synthesis from cinnamyl alcohol and vinyl acetate. The system demonstrated exceptional continuous catalysis and scalability, confirming industrial translation potential. Successful synthesis of cinnamyl butyrate (86.25 ± 3.34%) and benzyl acetate (90.68 ± 2.25%) further established its versatility as a platform for diverse flavor ester production.
{"title":"Artificial antibody-antigen-mediated lipase immobilization via a simplified affinity recognition strategy for biocatalytic flavor ester synthesis through transesterification","authors":"Hongli Chao, Jing Wang, Yi Wang, Jing Tian, Yi Yang","doi":"10.1016/j.foodchem.2026.148383","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148383","url":null,"abstract":"Flavor esters are extensively used in food and cosmetic industries, yet their sustainable production remains challenging. This study developed a lipase bioreactor through artificial antibody-antigen-directed immobilization for biocatalytic flavor ester synthesis via transesterification. Artificial antigens were prepared by lipase modification with <em>p</em>-nitrobenzaldehyde, while artificial antibodies were synthesized using 2-(4-nitrophenyl)-1,3-dioxolane (acetal-protected <em>p</em>-nitrobenzaldehyde analogue) as template molecules. These components self-assembled into immobilized lipase with 82.24 ± 0.13% immobilization efficiency, 17.59 ± 0.12 mg/g capacity, and 8.81 ± 0.27 U/mg specific activity. Integrating molecular simulations with acyl donor screening, the bioreactor achieved 97.18 ± 0.93% yield for cinnamyl acetate synthesis from cinnamyl alcohol and vinyl acetate. The system demonstrated exceptional continuous catalysis and scalability, confirming industrial translation potential. Successful synthesis of cinnamyl butyrate (86.25 ± 3.34%) and benzyl acetate (90.68 ± 2.25%) further established its versatility as a platform for diverse flavor ester production.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"11 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146146118","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}
To enhance the iron-chelating activity of blood-derived peptides and streamline the preparation process, goat blood peptides (BP) were prepared via papain-treated hydrolysis, and phosphopeptide‑iron chelate (Fe-P-BP) was further prepared by a one-pot strategy using synergistic phosphorylation modification and endogenous iron chelating reaction. The effect of phosphorylation on iron-chelating capacity was evaluated, while both BP and Fe-P-BP were structurally characterized. Under the optimal condition, the iron chelation rate increased from 10.27% to 64.67% with the iron content of 18.58 mg/L and phosphorylation degree of 8.44 g/L. Structural characterization revealed the successful formation of peptide‑iron chelates primarily through interaction with amino and carboxyl groups. LC-MS/MS identified several novel phosphorylated iron-chelating peptides, with Glu and Asp as the predominant binding sites. In addition, Fe-P-BP exhibited increased particle size and surface roughness, supporting the formation of peptide‑iron chelates. Overall, the current study provides a theoretical reference for effectively enhancing the iron-chelating activity of BP.
{"title":"Phosphorylation modification enhances the iron-chelating properties of peptides derived from goat blood proteins: Towards a facile one-pot strategy","authors":"Hanyuan Zheng, Jingjie Tan, Zhongquan Zhao, Yongju Zhao, Wei Wu, Yu Fu","doi":"10.1016/j.foodchem.2026.148384","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148384","url":null,"abstract":"To enhance the iron-chelating activity of blood-derived peptides and streamline the preparation process, goat blood peptides (BP) were prepared via papain-treated hydrolysis, and phosphopeptide‑iron chelate (Fe-P-BP) was further prepared by a one-pot strategy using synergistic phosphorylation modification and endogenous iron chelating reaction. The effect of phosphorylation on iron-chelating capacity was evaluated, while both BP and Fe-P-BP were structurally characterized. Under the optimal condition, the iron chelation rate increased from 10.27% to 64.67% with the iron content of 18.58 mg/L and phosphorylation degree of 8.44 g/L. Structural characterization revealed the successful formation of peptide‑iron chelates primarily through interaction with amino and carboxyl groups. LC-MS/MS identified several novel phosphorylated iron-chelating peptides, with Glu and Asp as the predominant binding sites. In addition, Fe-P-BP exhibited increased particle size and surface roughness, supporting the formation of peptide‑iron chelates. Overall, the current study provides a theoretical reference for effectively enhancing the iron-chelating activity of BP.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"284 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146146119","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}
Pub Date : 2026-02-09DOI: 10.1016/j.foodchem.2026.148374
Liying Yang, Jia Kong, Douxin Xiao, Ming Du, Alideertu Dong, Peng Yang
Microbial spoilage and excessive pesticide residues pose significant health risks in fresh fruits. This study introduces a concept of active elimination of pesticide residues and microbes on fruit by cellular respiration-stimulated ROS release. For this aim, the biocompatible Zn@metal-organic frameworks (Zn@MOFs) are constructed to autonomously produce reactive oxygen species without light activation, driven by ambient oxygen and moisture activated through fruit cellular respiration. The in situ produced ROS concurrently enhances broad-spectrum antimicrobial activity towards fungi and bacteria. With the help of pectin, the Zn@MOFs could form a uniform and robust protective layer on fruit, adsorb pesticides on the fruit surface, and significantly extend the freshness of non-climacteric fruits and climacteric fruits. Metabolomics analysis reveals that such active coating suppresses key ripening-associated metabolic pathways, including amino acid metabolism and ABC transporter activity. The coating offers a promising, innovative approach for developing next-generation active food packaging.
{"title":"Respiratory-responsive active elimination of microbe and pesticide residue on fruits","authors":"Liying Yang, Jia Kong, Douxin Xiao, Ming Du, Alideertu Dong, Peng Yang","doi":"10.1016/j.foodchem.2026.148374","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148374","url":null,"abstract":"Microbial spoilage and excessive pesticide residues pose significant health risks in fresh fruits. This study introduces a concept of active elimination of pesticide residues and microbes on fruit by cellular respiration-stimulated ROS release. For this aim, the biocompatible Zn@metal-organic frameworks (Zn@MOFs) are constructed to autonomously produce reactive oxygen species without light activation, driven by ambient oxygen and moisture activated through fruit cellular respiration. The in situ produced ROS concurrently enhances broad-spectrum antimicrobial activity towards fungi and bacteria. With the help of pectin, the Zn@MOFs could form a uniform and robust protective layer on fruit, adsorb pesticides on the fruit surface, and significantly extend the freshness of non-climacteric fruits and climacteric fruits. Metabolomics analysis reveals that such active coating suppresses key ripening-associated metabolic pathways, including amino acid metabolism and ABC transporter activity. The coating offers a promising, innovative approach for developing next-generation active food packaging.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"9 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146146120","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}
Pub Date : 2026-02-08DOI: 10.1016/j.foodchem.2026.148333
Paola Teresa Ogando-Rivas, Isabel Escriche, Ernesto Francisco Simó-Alfonso, Enrique Javier Carrasco-Correa
Authentication of honey according to its botanical origin is essential for quality control. Traditional melissopalynological methods are time-consuming and subjective, motivating the search for faster alternatives. In this work, HPLC-UV protein fingerprinting approach was developed to classify honeys of different floral origins. Previously, proteins were isolated and preconcentrated using a gold nanoparticle-assisted solid-phase extraction. 61 Spanish honey samples from chestnut, heather, and thyme origins were studied where 27 different bee-derived proteins were identified. Distinct protein fingerprint patterns were observed where heather showed the most diverse SPE protein fingerprint, chestnut honey a more balanced distribution and thyme honey displayed higher levels of stress-related proteins. A linear discriminant analysis model was developed using sum-normalized protein abundances. The model was trained with 40 samples and externally validated with 21 independent samples, achieving 100% correct classification. The results demonstrate that bee-origin proteins reflect floral influences and can serve as stable biomarkers for honey authentication.
{"title":"Protein fingerprinting using gold nanoparticle-assisted SPE and HPLC-UV: A promising tool for chemometric authentication of monofloral honeys","authors":"Paola Teresa Ogando-Rivas, Isabel Escriche, Ernesto Francisco Simó-Alfonso, Enrique Javier Carrasco-Correa","doi":"10.1016/j.foodchem.2026.148333","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148333","url":null,"abstract":"Authentication of honey according to its botanical origin is essential for quality control. Traditional melissopalynological methods are time-consuming and subjective, motivating the search for faster alternatives. In this work, HPLC-UV protein fingerprinting approach was developed to classify honeys of different floral origins. Previously, proteins were isolated and preconcentrated using a gold nanoparticle-assisted solid-phase extraction. 61 Spanish honey samples from chestnut, heather, and thyme origins were studied where 27 different bee-derived proteins were identified. Distinct protein fingerprint patterns were observed where heather showed the most diverse SPE protein fingerprint, chestnut honey a more balanced distribution and thyme honey displayed higher levels of stress-related proteins. A linear discriminant analysis model was developed using sum-normalized protein abundances. The model was trained with 40 samples and externally validated with 21 independent samples, achieving 100% correct classification. The results demonstrate that bee-origin proteins reflect floral influences and can serve as stable biomarkers for honey authentication.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"312 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138721","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}
Pub Date : 2026-02-08DOI: 10.1016/j.foodchem.2026.148325
Yaqi Zhao, Aravind Kumar Bingi, Qinchun Rao
Egg is one of the Big-Nine allergenic foods in the U.S., and accurate detection of its allergenic proteins is critical for food safety. Chicken serum albumin (CSA, Gal d 5), an allergen found in egg yolk, chicken meat, and avian-derived materials, remains under-detected in food products. This study aimed to characterize CSA and develop a quantitative Western blot (qWB) assay for the detection of CSA. After characterization, (1) high temperature (>69.61 °C) decreased CSA extractability, (2) in vitro allergenicity was detected by human plasma, and (3) CSA was verified in egg white. A monoclonal antibody 3H4E9 was characterized as specific to poultry serum albumin. The optimized qWB assay exhibited good selectivity (specific to poultry species), working range (0.3–20 ppm), and sensitivity (ppm level). This assay enables sensitive and reliable CSA detection on food contact surfaces, facilitating risk assessment of undeclared egg yolk residues and improving food safety management practices.
鸡蛋是美国九大致敏食品之一，准确检测其致敏蛋白对食品安全至关重要。鸡血清白蛋白（CSA, Gal d 5）是一种在蛋黄、鸡肉和禽类衍生材料中发现的过敏原，在食品中仍未被检测到。本研究旨在对CSA进行表征，并建立CSA的定量Western blot （qWB）检测方法。经鉴定，(1)高温（>69.61 °C）降低了CSA的可提取性，(2)人血浆检测体外致敏性，(3)在蛋清中验证了CSA。一种单克隆抗体3H4E9对家禽血清白蛋白具有特异性。优化后的qWB法具有良好的选择性（对禽类品种有特异性）、工作范围（0.3-20 ppm）和灵敏度（ppm水平）。该方法能够对食品接触面进行敏感可靠的CSA检测，促进未申报蛋黄残留物的风险评估，提高食品安全管理水平。
{"title":"Quantitative Western blot assay for the detection of chicken serum albumin (Gal d 5)","authors":"Yaqi Zhao, Aravind Kumar Bingi, Qinchun Rao","doi":"10.1016/j.foodchem.2026.148325","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148325","url":null,"abstract":"Egg is one of the Big-Nine allergenic foods in the U.S., and accurate detection of its allergenic proteins is critical for food safety. Chicken serum albumin (CSA, Gal d 5), an allergen found in egg yolk, chicken meat, and avian-derived materials, remains under-detected in food products. This study aimed to characterize CSA and develop a quantitative Western blot (qWB) assay for the detection of CSA. After characterization, (1) high temperature (>69.61 °C) decreased CSA extractability, (2) in vitro allergenicity was detected by human plasma, and (3) CSA was verified in egg white. A monoclonal antibody 3H4E9 was characterized as specific to poultry serum albumin. The optimized qWB assay exhibited good selectivity (specific to poultry species), working range (0.3–20 ppm), and sensitivity (ppm level). This assay enables sensitive and reliable CSA detection on food contact surfaces, facilitating risk assessment of undeclared egg yolk residues and improving food safety management practices.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"12 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138846","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}
Pub Date : 2026-02-08DOI: 10.1016/j.foodchem.2026.148367
Siheng Lu, Jing Zhao, Qian Qin, Wenxuan Deng, Yue Yu, Yue Huang, Ming Li, Hao Dong, Zhanming Li
{"title":"Identification of roasting degree and interpretability analysis of Yunnan arabica coffee beans based on multi-dimensional visual features and CNNs-SHAP","authors":"Siheng Lu, Jing Zhao, Qian Qin, Wenxuan Deng, Yue Yu, Yue Huang, Ming Li, Hao Dong, Zhanming Li","doi":"10.1016/j.foodchem.2026.148367","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148367","url":null,"abstract":"","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"4 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138763","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}
Pub Date : 2026-02-08DOI: 10.1016/j.foodchem.2026.148360
Yiyi Shi, Mengmeng Pan, Yan Wei, Wanchun Luo, Ying Ma, Liyun Ma, Ming Jiang, Feng Liu, Xu Yu, Li Xu
{"title":"MOF-based nanozyme incorporated composite film with prominent antibacterial activity and multiple functionalities for fruit preservation","authors":"Yiyi Shi, Mengmeng Pan, Yan Wei, Wanchun Luo, Ying Ma, Liyun Ma, Ming Jiang, Feng Liu, Xu Yu, Li Xu","doi":"10.1016/j.foodchem.2026.148360","DOIUrl":"https://doi.org/10.1016/j.foodchem.2026.148360","url":null,"abstract":"","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"182 1","pages":""},"PeriodicalIF":8.8,"publicationDate":"2026-02-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146138768","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}
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