{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T11:03:09Z","timestamp":1790679789854,"version":"4.1.0"},"reference-count":157,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T00:00:00Z","timestamp":1790640000000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"},{"start":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T00:00:00Z","timestamp":1790640000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Comp Rev Food Sci Food Safe"],"published-print":{"date-parts":[[2026,11]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>Legumes are increasingly used as functional ingredients in plant\u2010based foods. However, their compact endogenous structure restricts techno\u2010functional properties. Conventional fractionation methods that isolate proteins further impair these properties and generate co\u2010products. Solid\u2010state fermentation (SSF), which involves growth of microorganisms on moist solid legumes for in situ enzymatic modification, is a gentle and sustainable strategy to enhance techno\u2010functionality. However, the mechanistic understanding of structural changes underpinning functional modifications in legume ingredients remains limited. This review critically evaluates SSF as a multi\u2010scale structural modification strategy across cellular, microstructural, and molecular scales to improve the techno\u2010functionality of legume\u2010based ingredients. Factors influencing the SSF process are briefly discussed. Key research gaps are identified, and future directions are proposed to advance understanding of process\u2013structure\u2013function relationships in SSF\u2010derived legume ingredients. SSF\u2010induced process\u2013structure\u2013function relationships in legume ingredients are established within a multi\u2010scale structural framework. Cellular breakdown during SSF liberates starch and protein, overcoming hydration restrictions. Under the microstructural scale, breakdown of protein aggregates improves solubility and interfacial behavior, while surface erosion and crystalline rearrangement of starch granules modulate pasting and thermal properties. At the molecular scale, hydrolysis of multimeric proteins into smaller peptides; protein unfolding that increases surface hydrophobicity, charge, and sulfhydryl content; and alterations in amylose\u2013amylopectin ratio of starch underpin improvements in water and oil binding, interfacial, gelling, and pasting properties. Integrating multi\u2010scale structural insights with microbial growth, enzyme activity and metabolomics will enable reverse engineering of SSF for targeted design of functional legume ingredients.<\/jats:p>","DOI":"10.1111\/1541-4337.70664","type":"journal-article","created":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T10:36:41Z","timestamp":1790678201000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Solid\u2010State Fermentation of Legumes: Multi\u2010Scale Structural Modifications to Unlock Techno\u2010Functional Properties"],"prefix":"10.1111","volume":"25","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9699-5038","authenticated-orcid":false,"given":"Deepak","family":"Subramani","sequence":"first","affiliation":[{"name":"Department of Food Science University of Guelph  Ontario Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nicholas","family":"Horlacher","sequence":"additional","affiliation":[{"name":"Department of Food Science University of Guelph  Ontario Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5514-5117","authenticated-orcid":false,"given":"Alice","family":"Marciniak","sequence":"additional","affiliation":[{"name":"Department of Food Science University of Guelph  Ontario Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6844-6437","authenticated-orcid":false,"given":"Maria G.","family":"Corradini","sequence":"additional","affiliation":[{"name":"Department of Food Science University of Guelph  Ontario Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Iris J.","family":"Joye","sequence":"additional","affiliation":[{"name":"Department of Food Science University of Guelph  Ontario Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Biniam","family":"Kebede","sequence":"additional","affiliation":[{"name":"Department of Food Science University of Guelph  Ontario Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,29]]},"reference":[{"key":"e_1_2_11_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2016.05.026"},{"key":"e_1_2_11_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods14234105"},{"key":"e_1_2_11_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijgfs.2011.11.006"},{"key":"e_1_2_11_5_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.12710"},{"key":"e_1_2_11_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2022.114216"},{"key":"e_1_2_11_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2024.116131"},{"key":"e_1_2_11_8_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2022.2049200"},{"key":"e_1_2_11_9_1","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation11070359"},{"key":"e_1_2_11_10_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods13233714"},{"key":"e_1_2_11_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.focha.2022.100078"},{"key":"e_1_2_11_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jbiotec.2018.01.010"},{"key":"e_1_2_11_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2025.145090"},{"key":"e_1_2_11_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2023.113915"},{"key":"e_1_2_11_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.copbio.2022.102707"},{"key":"e_1_2_11_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.procbio.2011.11.016"},{"key":"e_1_2_11_17_1","doi-asserted-by":"publisher","DOI":"10.1002\/cche.10691"},{"key":"e_1_2_11_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0032\u20109592(02)00093\u20106"},{"key":"e_1_2_11_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2018.12.034"},{"key":"e_1_2_11_20_1","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation11060351"},{"key":"e_1_2_11_21_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11746\u2010010\u20101724\u20105"},{"key":"e_1_2_11_22_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods15091482"},{"key":"e_1_2_11_23_1","doi-asserted-by":"publisher","DOI":"10.1146\/annurev\u2010food\u2010060721\u2010013526"},{"key":"e_1_2_11_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2023.101078"},{"key":"e_1_2_11_25_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.5c07574"},{"key":"e_1_2_11_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2023.100651"},{"key":"e_1_2_11_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2015.12.002"},{"key":"e_1_2_11_28_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.70022"},{"key":"e_1_2_11_29_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2012.753029"},{"key":"e_1_2_11_30_1","doi-asserted-by":"publisher","DOI":"10.1002\/jctb.1907"},{"key":"e_1_2_11_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2014.10.012"},{"key":"e_1_2_11_32_1","doi-asserted-by":"publisher","DOI":"10.1080\/10826068.2022.2109048"},{"key":"e_1_2_11_33_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods15010117"},{"key":"e_1_2_11_34_1","doi-asserted-by":"publisher","DOI":"10.1093\/jxb\/erv511"},{"key":"e_1_2_11_35_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.11384"},{"key":"e_1_2_11_36_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2023.114938"},{"issue":"1","key":"e_1_2_11_37_1","doi-asserted-by":"crossref","first-page":"576","DOI":"10.1007\/s11694-022-01628-3","article-title":"Monitoring of Critical Parameters in Thermophilic Solid\u2010State Fermentation Process of Soybean Meal Using NIR Spectroscopy and Chemometrics","volume":"17","author":"Dai C.","year":"2023","journal-title":"Journal of Food Measurement and Characterization"},{"key":"e_1_2_11_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochms.2025.100254"},{"key":"e_1_2_11_39_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11144\u2010022\u201002293\u20109"},{"key":"e_1_2_11_40_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2021.2018989"},{"key":"e_1_2_11_41_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598\u2010019\u201051547\u20105"},{"key":"e_1_2_11_42_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.colsurfb.2024.113929"},{"key":"e_1_2_11_43_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2026.118451"},{"key":"e_1_2_11_44_1","doi-asserted-by":"publisher","DOI":"10.1007\/s42250\u2010022\u201000434\u20100"},{"key":"e_1_2_11_45_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1541\u20104337.2009.00078.x"},{"key":"e_1_2_11_46_1","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation8060244"},{"key":"e_1_2_11_47_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2022.103199"},{"key":"e_1_2_11_48_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2025.106727"},{"key":"e_1_2_11_49_1","doi-asserted-by":"publisher","DOI":"10.1080\/87559129.2023.2274490"},{"key":"e_1_2_11_50_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2021.110398"},{"key":"e_1_2_11_51_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods13182922"},{"key":"e_1_2_11_52_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods13182922"},{"key":"e_1_2_11_53_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.70070"},{"key":"e_1_2_11_54_1","doi-asserted-by":"publisher","DOI":"10.1039\/D5FB00213C"},{"key":"e_1_2_11_55_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2026.147863"},{"key":"e_1_2_11_56_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2023.2199338"},{"key":"e_1_2_11_57_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2025.116437"},{"key":"e_1_2_11_58_1","doi-asserted-by":"publisher","DOI":"10.1111\/nyas.13351"},{"key":"e_1_2_11_59_1","doi-asserted-by":"publisher","DOI":"10.1021\/acsfoodscitech.5c00237"},{"key":"e_1_2_11_60_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.70080"},{"key":"e_1_2_11_61_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules30234650"},{"key":"e_1_2_11_62_1","doi-asserted-by":"publisher","DOI":"10.1002\/sfp2.70037"},{"key":"e_1_2_11_63_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biortech.2019.01.038"},{"key":"e_1_2_11_64_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods13183003"},{"key":"e_1_2_11_65_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2026.119459"},{"key":"e_1_2_11_66_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.copbio.2017.08.013"},{"key":"e_1_2_11_67_1","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation9090817"},{"key":"e_1_2_11_68_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpe.14777"},{"key":"e_1_2_11_69_1","doi-asserted-by":"publisher","DOI":"10.1002\/cche.10740"},{"key":"e_1_2_11_70_1","doi-asserted-by":"crossref","first-page":"327","DOI":"10.1007\/978-1-4939-2797-5_11","volume-title":"Grain Legumes","author":"Kigel J.","year":"2015"},{"key":"e_1_2_11_71_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2025.103940"},{"key":"e_1_2_11_72_1","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1016\/B978-0-443-27624-8.00004-X","volume-title":"Current Advances in Solid\u2010State Fermentation","author":"Krishania M.","year":"2026"},{"key":"e_1_2_11_73_1","doi-asserted-by":"publisher","DOI":"10.1080\/07388550590925383"},{"key":"e_1_2_11_74_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biortech.2020.124566"},{"key":"e_1_2_11_75_1","doi-asserted-by":"publisher","DOI":"10.1002\/cche.10257"},{"key":"e_1_2_11_76_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules25122811"},{"key":"e_1_2_11_77_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2021.106744"},{"key":"e_1_2_11_78_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2021.106657"},{"key":"e_1_2_11_79_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2020.108988"},{"key":"e_1_2_11_80_1","doi-asserted-by":"publisher","DOI":"10.1002\/star.201800160"},{"key":"e_1_2_11_81_1","doi-asserted-by":"publisher","DOI":"10.1146\/annurev\u2010food\u2010060721\u2010024052"},{"key":"e_1_2_11_82_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2023.111857"},{"key":"e_1_2_11_83_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2009.10.017"},{"key":"e_1_2_11_84_1","doi-asserted-by":"publisher","DOI":"10.1081\/FRI\u2010200033460"},{"key":"e_1_2_11_85_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.7b05164"},{"key":"e_1_2_11_86_1","first-page":"87","volume-title":"Microbial Enzymes: Roles and Applications in Industries","author":"Londo\u00f1o\u2010Hernandez L.","year":"2020"},{"key":"e_1_2_11_87_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2022.113125"},{"key":"e_1_2_11_88_1","doi-asserted-by":"publisher","DOI":"10.1177\/10820132231162167"},{"key":"e_1_2_11_89_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11040594"},{"key":"e_1_2_11_90_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biotechadv.2011.01.008"},{"key":"e_1_2_11_91_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10068\u2010020\u201000737\u20103"},{"key":"e_1_2_11_92_1","doi-asserted-by":"publisher","DOI":"10.3390\/colloids6020019"},{"key":"e_1_2_11_93_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2022.03.015"},{"key":"e_1_2_11_94_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules28248015"},{"key":"e_1_2_11_95_1","doi-asserted-by":"publisher","DOI":"10.3390\/pr11030872"},{"key":"e_1_2_11_96_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2015.10.006"},{"key":"e_1_2_11_97_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2022.902642"},{"key":"e_1_2_11_98_1","doi-asserted-by":"publisher","DOI":"10.3390\/app15063001"},{"key":"e_1_2_11_99_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.111409"},{"key":"e_1_2_11_100_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fct.2009.02.023"},{"key":"e_1_2_11_101_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.126238"},{"key":"e_1_2_11_102_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.heliyon.2020.e04205"},{"key":"e_1_2_11_103_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.135671"},{"key":"e_1_2_11_104_1","doi-asserted-by":"publisher","DOI":"10.1016\/0960\u20108524(91)90206\u2010Y"},{"key":"e_1_2_11_105_1","doi-asserted-by":"publisher","DOI":"10.1016\/0922\u2010338X(91)90304\u2010Y"},{"key":"e_1_2_11_106_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11947\u2010025\u201003958\u20108"},{"key":"e_1_2_11_107_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2025.102339"},{"key":"e_1_2_11_108_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbp.2024.11.013"},{"key":"e_1_2_11_109_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.16852"},{"key":"e_1_2_11_110_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.133208"},{"key":"e_1_2_11_111_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carpta.2024.100449"},{"key":"e_1_2_11_112_1","doi-asserted-by":"publisher","DOI":"10.1007\/BF00172541"},{"key":"e_1_2_11_113_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217\u2010021\u201003798\u20108"},{"key":"e_1_2_11_114_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1600\u20100854.2005.00303.x"},{"key":"e_1_2_11_115_1","doi-asserted-by":"publisher","DOI":"10.1080\/87559129.2021.1931300"},{"key":"e_1_2_11_116_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.procbio.2004.12.001"},{"key":"e_1_2_11_117_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.biortech.2012.07.081"},{"key":"e_1_2_11_118_1","doi-asserted-by":"publisher","DOI":"10.1007\/s12393\u2010024\u201009394\u20102"},{"key":"e_1_2_11_119_1","doi-asserted-by":"publisher","DOI":"10.3390\/fermentation9070635"},{"key":"e_1_2_11_120_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11694\u2010024\u201003086\u20105"},{"key":"e_1_2_11_121_1","doi-asserted-by":"publisher","DOI":"10.1186\/s42269\u2010024\u201001289\u2010w"},{"key":"e_1_2_11_122_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.focha.2024.100837"},{"key":"e_1_2_11_123_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2024.104580"},{"key":"e_1_2_11_124_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.135370"},{"key":"e_1_2_11_125_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.136622"},{"key":"e_1_2_11_126_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00253\u2010008\u20101628\u20106"},{"key":"e_1_2_11_127_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.bej.2013.10.013"},{"key":"e_1_2_11_128_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.13032"},{"key":"e_1_2_11_129_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.15552"},{"key":"e_1_2_11_130_1","doi-asserted-by":"crossref","first-page":"325","DOI":"10.1016\/B978-0-443-33955-4.00021-8","volume-title":"Plant\u2010Based Proteins Processing","author":"Tripathi A.","year":"2026"},{"key":"e_1_2_11_131_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00253\u2010011\u20103473\u20102"},{"key":"e_1_2_11_132_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2015.07.010"},{"key":"e_1_2_11_133_1","doi-asserted-by":"publisher","DOI":"10.1088\/0034\u20104885\/78\/12\/124602"},{"issue":"3","key":"e_1_2_11_134_1","first-page":"397","article-title":"Why Solid\u2010State Fermentation Seems to be Resistant to Catabolite Repression?","volume":"44","author":"Viniegra\u2010Gonz\u00e1lez G.","year":"2006","journal-title":"Food Technology and Biotechnology"},{"key":"e_1_2_11_135_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11091307"},{"key":"e_1_2_11_136_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217\u2010022\u201004152\u20102"},{"key":"e_1_2_11_137_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jclepro.2024.142787"},{"key":"e_1_2_11_138_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2023.06.020"},{"key":"e_1_2_11_139_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2022.108049"},{"key":"e_1_2_11_140_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.1c07576"},{"key":"e_1_2_11_141_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2025.143154"},{"key":"e_1_2_11_142_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2015.04.046"},{"key":"e_1_2_11_143_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2025.145167"},{"key":"e_1_2_11_144_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2019.102269"},{"key":"e_1_2_11_145_1","doi-asserted-by":"publisher","DOI":"10.1111\/1541\u20104337.12904"},{"key":"e_1_2_11_146_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2023.115117"},{"key":"e_1_2_11_147_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2018.08.054"},{"key":"e_1_2_11_148_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2024.2334269"},{"key":"e_1_2_11_149_1","doi-asserted-by":"publisher","DOI":"10.1039\/C9FO02167A"},{"key":"e_1_2_11_150_1","doi-asserted-by":"publisher","DOI":"10.3389\/fnut.2022.972860"},{"key":"e_1_2_11_151_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2022.106099"},{"key":"e_1_2_11_152_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2024.116695"},{"key":"e_1_2_11_153_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2024.105298"},{"key":"e_1_2_11_154_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2025.117997"},{"key":"e_1_2_11_155_1","doi-asserted-by":"publisher","DOI":"10.3389\/fphar.2024.1438947"},{"key":"e_1_2_11_156_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2024.135598"},{"key":"e_1_2_11_157_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.13209"},{"key":"e_1_2_11_158_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2015.11.019"}],"container-title":["Comprehensive Reviews in Food Science and Food Safety"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1541-4337.70664","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/1541-4337.70664","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1541-4337.70664","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,29]],"date-time":"2026-09-29T10:36:44Z","timestamp":1790678204000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1541-4337.70664"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9,29]]},"references-count":157,"journal-issue":{"issue":"6","published-print":{"date-parts":[[2026,11]]}},"alternative-id":["10.1111\/1541-4337.70664"],"URL":"https:\/\/doi.org\/10.1111\/1541-4337.70664","archive":["Portico"],"relation":{},"ISSN":["1541-4337","1541-4337"],"issn-type":[{"value":"1541-4337","type":"print"},{"value":"1541-4337","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9,29]]},"assertion":[{"value":"2026-04-22","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-09-11","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-09-29","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e70664"}}