{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,27]],"date-time":"2026-10-27T13:35:35Z","timestamp":1793108135803,"version":"4.5.0"},"reference-count":38,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2025,12,1]],"date-time":"2025-12-01T00:00:00Z","timestamp":1764547200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2025,12,1]],"date-time":"2025-12-01T00:00:00Z","timestamp":1764547200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2025,12,5]],"date-time":"2025-12-05T00:00:00Z","timestamp":1764892800000},"content-version":"vor","delay-in-days":4,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004731","name":"Natural Science Foundation of Zhejiang Province","doi-asserted-by":"publisher","award":["LRG25C200001"],"award-info":[{"award-number":["LRG25C200001"]}],"id":[{"id":"10.13039\/501100004731","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["2023YFD2401500"],"award-info":[{"award-number":["2023YFD2401500"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["U23A20263"],"award-info":[{"award-number":["U23A20263"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32502306"],"award-info":[{"award-number":["32502306"]}],"id":[{"id":"10.13039\/501100001809","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":[[2025,12]]},"DOI":"10.1016\/j.fochx.2025.103383","type":"journal-article","created":{"date-parts":[[2025,12,6]],"date-time":"2025-12-06T00:42:25Z","timestamp":1764981745000},"page":"103383","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":4,"special_numbering":"C","title":["Multispectral study on the effects of capsaicin on myofibrillar proteins structure and functional characteristics in Litopenaeus vanname"],"prefix":"10.1016","volume":"32","author":[{"given":"Yuchen","family":"Deng","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shiyuan","family":"Chen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jie","family":"Feng","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chuandong","family":"Fang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiancong","family":"Huo","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huimin","family":"Lin","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shucheng","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Soottawat","family":"Benjakul","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bin","family":"Zhang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fochx.2025.103383_bb0005","doi-asserted-by":"crossref","first-page":"438","DOI":"10.1016\/j.ijbiomac.2018.04.040","article-title":"Supplementing capsaicin with chitosan-based films enhanced the anti-quorum sensing, antimicrobial, antioxidant, transparency, elasticity and hydrophobicity","volume":"115","author":"Akyuz","year":"2018","journal-title":"International Journal of Biological Macromolecules"},{"key":"10.1016\/j.fochx.2025.103383_bib201","doi-asserted-by":"crossref","first-page":"122","DOI":"10.1016\/j.ultsonch.2018.05.001","article-title":"Ultrasound or microwave vacuum thawing of red seabream (Pagrus major) fillets","volume":"47","author":"Cai","year":"2018","journal-title":"Ultrasonics Sonochemistry"},{"key":"10.1016\/j.fochx.2025.103383_bb0015","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2024.110065","article-title":"Inhibition of the interactions of myofibrillar proteins with gallic acid by \u03b2-cyclodextrin-metal-organic frameworks improves gel quality under oxidative stress","volume":"154","author":"Chen","year":"2024","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2025.103383_bb0020","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.143209","article-title":"Effects of curcumin and sodium bicarbonate on the structure and gel properties of oxidation-induced beef myofibrillar proteins","volume":"475","author":"Chen","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103383_bb0025","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2024.110869","article-title":"Effect of NaCl concentration on the interfacial and foaming properties of wheat aqueous phase protein","volume":"161","author":"Chen","year":"2025","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2025.103383_bb0040","doi-asserted-by":"crossref","first-page":"147","DOI":"10.1016\/j.foodchem.2018.09.113","article-title":"Effects of atmospheric pressure plasma jet on the conformation and physicochemical properties of myofibrillar proteins from king prawn (Litopenaeus vannamei)","volume":"276","author":"Ekezie","year":"2019","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103383_bb0045","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2022.114217","article-title":"Modification of whey\u2212soybean mixed protein by sequential high-pressure homogenization and transglutaminase treatment","volume":"172","author":"Han","year":"2022","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2025.103383_bb0050","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.134497","article-title":"Improvement of solubility, gelation and emulsifying properties of myofibrillar protein from mantis shrimp (Oratosquilla oratoria) by phosphorylation modification under low ionic strength of KCl","volume":"403","author":"Jia","year":"2023","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103383_bb0055","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.128587","article-title":"Mechanisms of change in gel water-holding capacity of myofibrillar proteins affected by lipid oxidation: The role of protein unfolding and cross-linking","volume":"344","author":"Jiang","year":"2021","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103383_bb0060","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.128145","article-title":"Protein-polyphenol functional ingredients: The foaming properties of lactoferrin are enhanced by forming complexes with procyanidin","volume":"339","author":"Li","year":"2021","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103383_bb0065","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2024.117275","article-title":"Enhancement of goat meat myofibrillar protein functionality by epicatechin: Structural and physicochemical property modifications","volume":"215","author":"Liu","year":"2025","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2025.103383_bb0070","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2024.110730","article-title":"Cryoprotective effect of magnetic field-assisted freezing in combination with curdlan on myofibrillar protein of Litopenaeus vannamei: Oxidative aggregation, protein structure and thermal stability","volume":"160","author":"Lu","year":"2025","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2025.103383_bb0075","doi-asserted-by":"crossref","first-page":"64","DOI":"10.1016\/j.foodchem.2018.01.165","article-title":"Effects of electron beam irradiation on the biochemical properties and structure of myofibrillar protein from Tegillarca granosa meat","volume":"254","author":"Lv","year":"2018","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103383_bb0080","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2021.107417","article-title":"Effect of hydroxypropyl distarch phosphate on the physicochemical characteristics and structure of shrimp myofibrillar protein","volume":"125","author":"Mi","year":"2022","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2025.103383_bb0085","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.143961","article-title":"Multispectral analysis and molecular simulation of quinoa protein-tannic acid interactions: Conformational changes and functional properties","volume":"481","author":"Qu","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103383_bb0090","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2021.129306","article-title":"Bovine alpha-lactalbumin assemblies with capsaicin: Formation, interactions, loading and physiochemical characterization","volume":"352","author":"Romano","year":"2021","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103383_bb0095","doi-asserted-by":"crossref","first-page":"188","DOI":"10.1016\/j.ijbiomac.2022.12.312","article-title":"Understanding interactions among flavor compounds from spices and myofibrillar proteins by multi-spectroscopy and molecular docking simulation","volume":"229","author":"Sun","year":"2023","journal-title":"International Journal of Biological Macromolecules"},{"key":"10.1016\/j.fochx.2025.103383_bb0100","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2024.115860","article-title":"Characterization and emulsion stability of soybean protein isolate\/soybean peptide and ginseng polysaccharide conjugates","volume":"196","author":"Tao","year":"2024","journal-title":"LWT"},{"issue":"2","key":"10.1016\/j.fochx.2025.103383_bb0105","doi-asserted-by":"crossref","first-page":"272","DOI":"10.1016\/j.foodhyd.2012.03.013","article-title":"Effect of acid treatment on structural and foaming properties of soy amaranth protein mixtures","volume":"29","author":"Ventureira","year":"2012","journal-title":"Food Hydrocolloids"},{"key":"10.1016\/j.fochx.2025.103383_bb0110","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfca.2024.106817","article-title":"Quantification of soluble protein content and characterization of protein secondary structure by Raman spectroscopy combined with chemometrics","volume":"136","author":"Wang","year":"2024","journal-title":"Journal of Food Composition and Analysis"},{"key":"10.1016\/j.fochx.2025.103383_bb0115","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2023.115031","article-title":"Characterization of the interaction between capsaicin and porcine myofibrillar proteins","volume":"184","author":"Wang","year":"2023","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2025.103383_bb0120","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2025.115745","article-title":"Decoding the textural deterioration of ready-to-eat shrimp: Insights from dynamic myofibrillar protein changes during thermal sterilization","volume":"202","author":"Wang","year":"2025","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2025.103383_bb0125","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.139403","article-title":"Effect of three unsaturated fatty acids on the protein oxidation and structure of myofibrillar proteins from rainbow trout (Oncorhynchus mykiss)","volume":"451","author":"Wang","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103383_bb0130","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.137109","article-title":"Raman spectroscopy combined with multiple one-dimensional deep learning models for simultaneous quantification of multiple components in blended olive oil","volume":"431","author":"Wu","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103383_bb0135","article-title":"Probing the mechanism of interaction between capsaicin and myofibrillar proteins through multispectral, molecular docking, and molecular dynamics simulation methods","volume":"18","author":"Wu","year":"2023","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2025.103383_bb0140","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.144209","article-title":"Effects of heat treatment on the binding between the key aroma-active compounds in Zanthoxylum bungeanum oil and pork myofibrillar proteins (MPs)","volume":"482","author":"Xiang","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103383_bb0145","article-title":"Understanding interactions between four main fishy compounds and grass carp myofibrillar proteins using the SPME-GC\u2013MS, multiple spectroscopy, and molecular docking","volume":"27","author":"Xiao","year":"2025","journal-title":"Food Chemistry: X"},{"key":"10.1016\/j.fochx.2025.103383_bb0150","doi-asserted-by":"crossref","first-page":"209","DOI":"10.1016\/j.lwt.2018.04.051","article-title":"Structural and solubility properties of pale, soft and exudative (PSE)-like chicken breast myofibrillar protein: Effect of glycosylation","volume":"95","author":"Xu","year":"2018","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2025.103383_bb0155","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2024.139514","article-title":"Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep","volume":"454","author":"Yao","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103383_bb0160","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2024.116692","article-title":"Mechanism of tumbling-curing to improve beef quality: Insights from the structural and functional properties of myofibrillar protein","volume":"207","author":"Yin","year":"2024","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2025.103383_bb0165","doi-asserted-by":"crossref","first-page":"741","DOI":"10.1016\/j.ijbiomac.2018.06.134","article-title":"Effects of high-pressure homogenization on functional properties and structure of mussel (Mytilus edulis) myofibrillar proteins","volume":"118","author":"Yu","year":"2018","journal-title":"International Journal of Biological Macromolecules"},{"key":"10.1016\/j.fochx.2025.103383_bb0170","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodhyd.2020.105767","article-title":"Towards understanding the interaction of \u03b2-lactoglobulin with capsaicin: Multi-spectroscopic, thermodynamic, molecular docking and molecular dynamics simulation approaches","volume":"105","author":"Zhan","year":"2020","journal-title":"Food Hydrocolloids"},{"issue":"18","key":"10.1016\/j.fochx.2025.103383_bb0175","doi-asserted-by":"crossref","first-page":"3209","DOI":"10.3390\/foods14183209","article-title":"The impact of Gallic acid binding on the foam and interfacial properties of whey protein isolate under weak acidic conditions","volume":"14","author":"Zhan","year":"2025","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2025.103383_bb0180","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.138348","article-title":"Effects of calcium chloride on the gelling and digestive characteristics of myofibrillar protein in Litopenaeus vannamei","volume":"441","author":"Zhang","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103383_bb0185","doi-asserted-by":"crossref","first-page":"514","DOI":"10.1016\/j.aninu.2025.02.009","article-title":"Dietary capsaicin supplementation improves production performance and intestinal health of laying hens by regulating intestinal microbiota","volume":"22","author":"Zhang","year":"2025","journal-title":"Animal Nutrition"},{"key":"10.1016\/j.fochx.2025.103383_bb0190","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2024.117195","article-title":"Yield twice the result with half the effort: Effect of ionic strength on quality of myofibrillar protein micro-gel Pickering emulsion mediated by (\u2212)-epigallocatechin-3-gallate","volume":"215","author":"Zhao","year":"2025","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2025.103383_bb0195","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.142992","article-title":"Investigation the antioxidant mechanisms of Capsaicinoids on myofibrillar protein based on multispectral and molecular docking","volume":"472","author":"Zhao","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2025.103383_bb0200","doi-asserted-by":"crossref","DOI":"10.1016\/j.meatsci.2025.109779","article-title":"Effect of ultrasound treatment on the oxidation and conformational structure of myofibrillar protein of beef marinated in red sour soup","volume":"224","author":"Zheng","year":"2025","journal-title":"Meat Science"}],"updated-by":[{"DOI":"10.1016\/j.fochx.2026.103546","type":"erratum","label":"Erratum","source":"publisher","updated":{"date-parts":[[2026,1,21]],"date-time":"2026-01-21T00:00:00Z","timestamp":1768953600000}},{"DOI":"10.1016\/j.fochx.2026.103546","type":"erratum","label":"Erratum","source":"publisher","updated":{"date-parts":[[2026,1,1]],"date-time":"2026-01-01T00:00:00Z","timestamp":1767225600000}}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157525012301?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157525012301?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,1,31]],"date-time":"2026-01-31T01:50:35Z","timestamp":1769824235000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157525012301"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,12]]},"references-count":38,"alternative-id":["S2590157525012301"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2025.103383","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2025,12]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Multispectral study on the effects of capsaicin on myofibrillar proteins structure and functional characteristics in Litopenaeus vanname","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2025.103383","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":"103383"}}