{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T12:39:43Z","timestamp":1793104783568,"version":"4.5.0"},"reference-count":27,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2025,7,1]],"date-time":"2025-07-01T00:00:00Z","timestamp":1751328000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2025,7,1]],"date-time":"2025-07-01T00:00:00Z","timestamp":1751328000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2025,7,7]],"date-time":"2025-07-07T00:00:00Z","timestamp":1751846400000},"content-version":"vor","delay-in-days":6,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100008763","name":"Henan Institute of Science and Technology","doi-asserted-by":"publisher","award":["YJS2024AL067"],"award-info":[{"award-number":["YJS2024AL067"]}],"id":[{"id":"10.13039\/501100008763","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100017700","name":"Henan Provincial Science and Technology Research Project","doi-asserted-by":"publisher","award":["252102110116"],"award-info":[{"award-number":["252102110116"]}],"id":[{"id":"10.13039\/501100017700","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2025,7]]},"DOI":"10.1016\/j.fochx.2025.102760","type":"journal-article","created":{"date-parts":[[2025,7,8]],"date-time":"2025-07-08T12:02:51Z","timestamp":1751976171000},"page":"102760","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":9,"special_numbering":"C","title":["Dynamic patterns of quality deterioration, oxidative stability, and flavor evolution in yuba during long-term storage"],"prefix":"10.1016","volume":"29","author":[{"given":"Jicai","family":"Bi","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Junyang","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhuo","family":"Chen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lingyu","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yunbo","family":"Li","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenhao","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Renbing","family":"Qin","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lingwen","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongju","family":"He","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fochx.2025.102760_bb0005","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.131881","article-title":"Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat","volume":"376","author":"Al-Dalali","year":"2022","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.102760_bb0010","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijgfs.2025.101109","article-title":"Analysis of the influence of different cuts of pork on the quality and flavor characteristics of bazi pork","volume":"39","author":"Bi","year":"2025","journal-title":"International Journal of Gastronomy and Food Science"},{"key":"10.1016\/j.fochx.2025.102760_bb0015","article-title":"Quality variation analysis and rehydration kinetics modeling of yuba subjecting to three different drying process","volume":"24","author":"Bi","year":"2024","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2025.102760_bb0020","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.136714","article-title":"Quality and flavor characteristics evaluation of red sea bream surimi powder by different drying techniques","volume":"428","author":"Bu","year":"2023","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.102760_bb0025","doi-asserted-by":"crossref","first-page":"53","DOI":"10.1016\/j.meatsci.2018.04.016","article-title":"Understanding the implications of current health trends on the aroma of wet and dry cured meat products","volume":"144","author":"Flores","year":"2018","journal-title":"Meat Science"},{"key":"10.1016\/j.fochx.2025.102760_bb0030","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.135714","article-title":"Uncovering quality changes of salted bighead carp fillets during frozen storage: The potential role of time-dependent protein denaturation and oxidation","volume":"414","author":"Gao","year":"2023","journal-title":"Food Chemistry"},{"issue":"2","key":"10.1016\/j.fochx.2025.102760_bb0035","doi-asserted-by":"crossref","first-page":"1098","DOI":"10.1016\/j.foodchem.2011.11.080","article-title":"SPME\u2013GC\u2013MS detection of volatile compounds in apricot varieties","volume":"132","author":"Gokbulut","year":"2012","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.102760_bb0040","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.111229","article-title":"Characterization and comparison of flavor compounds in stewed pork with different processing methods","volume":"144","author":"Han","year":"2021","journal-title":"LWT"},{"issue":"9","key":"10.1016\/j.fochx.2025.102760_bb0045","doi-asserted-by":"crossref","DOI":"10.3390\/foods13091322","article-title":"GC-IMS-based volatile characteristic analysis of hypsizygus marmoreus dried by different methods","volume":"13","author":"Lai","year":"2024","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2025.102760_bb0050","article-title":"Study on influencing factors for film-forming properties of soybean proteins and optimization of yuba production technology","author":"Lan","year":"2020","journal-title":"Guangxi University."},{"issue":"3","key":"10.1016\/j.fochx.2025.102760_bb0055","doi-asserted-by":"crossref","first-page":"772","DOI":"10.1021\/jf404847g","article-title":"Volatile compounds as markers of tofu (soybean curd) freshness during storage","volume":"62","author":"Lee","year":"2014","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.fochx.2025.102760_bb0060","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2024.117296","article-title":"Changes in the muscle quality of crayfish (procambarus clarkii) under low-temperature storage","volume":"215","author":"Li","year":"2025","journal-title":"LWT- Food Science and Technology"},{"issue":"6","key":"10.1016\/j.fochx.2025.102760_bb0065","doi-asserted-by":"crossref","DOI":"10.3390\/foods14061033","article-title":"Novel strategies for yuba quality improvement: Protein modification based on physical fields","volume":"14","author":"Liu","year":"2025","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2025.102760_bb0070","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2021.110483","article-title":"The effects of soybean storage under controlled atmosphere at different temperatures on lipid oxidation and volatile compounds profile","volume":"147","author":"Ludwig","year":"2021","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2025.102760_bb0075","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.144025","article-title":"The development of volatile off-flavor compounds in soy protein isolates and plant meat during storage","volume":"481","author":"Nagassa","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.102760_bb0080","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.139808","article-title":"Exploring the lipid oxidation mechanisms during pumpkin seed kernels storage based on lipidomics: From phenomena, substances, and metabolic mechanisms","volume":"455","author":"Pan","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.102760_bb0085","article-title":"Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics","volume":"23","author":"Ping","year":"2024","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2025.102760_bb0090","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2024.116515","article-title":"Effect of different frozen storage conditions on Yuba quality","volume":"205","author":"Qiu","year":"2024","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2025.102760_bb0095","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfca.2024.106341","article-title":"Ultrasound-induced yield increase of yuba (protein-lipid film from soybean milk) and changes in structural, physicochemical, and digestive properties during film-peeling process","volume":"132","author":"Wang","year":"2024","journal-title":"Journal of Food Composition and Analysis"},{"key":"10.1016\/j.fochx.2025.102760_bb0100","article-title":"The flavor substances changes in fuliang green tea during storage monitoring by GC\u2013MS and GC-IMS","volume":"21","author":"Xu","year":"2024","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2025.102760_bb0105","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.112245","article-title":"Application of yuba film as frozen dumpling wrappers","volume":"151","author":"Yang","year":"2021","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2025.102760_bb0110","article-title":"Study on storage and preservation technology of fresh yuba","author":"Zhang","year":"2024","journal-title":"Shandong Agricultural University."},{"key":"10.1016\/j.fochx.2025.102760_bb0115","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.110909","article-title":"Protein-lipid film (fuzhu) prepared from soymilk: Effects of soymilk convection on its formation, composition, and quality","volume":"141","author":"Zhang","year":"2021","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2025.102760_bb0120","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2024.114410","article-title":"Correlations of dynamic changes in lipid and protein of salted large yellow croaker during storage","volume":"186","author":"Zhang","year":"2024","journal-title":"Food Research International"},{"issue":"5","key":"10.1016\/j.fochx.2025.102760_bb0125","doi-asserted-by":"crossref","first-page":"1751","DOI":"10.1002\/jsfa.8648","article-title":"Chemical composition, water vapor permeability, and mechanical properties of yuba film influenced by soymilk depth and concentration: Soymilk depth and concentration effect on yuba film properties","volume":"98","author":"Zhang","year":"2018","journal-title":"Journal of the Science of Food and Agriculture"},{"issue":"13","key":"10.1016\/j.fochx.2025.102760_bb0130","doi-asserted-by":"crossref","DOI":"10.3390\/foods11131825","article-title":"Storage stability and flavor change of marinated pork","volume":"11","author":"Zhang","year":"2022","journal-title":"Foods"},{"issue":"18","key":"10.1016\/j.fochx.2025.102760_bb0135","first-page":"211","article-title":"Study on the quality changes of fresh yuba during cold storage with different moisture content","volume":"14","author":"Zhao","year":"2023","journal-title":"Journal of Food Safety and Quality"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157525006078?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157525006078?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,3,4]],"date-time":"2026-03-04T22:13:14Z","timestamp":1772662394000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157525006078"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,7]]},"references-count":27,"alternative-id":["S2590157525006078"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2025.102760","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2025,7]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Dynamic patterns of quality deterioration, oxidative stability, and flavor evolution in yuba during long-term storage","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2025.102760","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2025 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"102760"}}