@article{SHI2025, 
author = {Wanlu SHI and Bo LIU and Xi ZHANG and Mingshuang GAO and Xiya SONG and Jiaxin CHE and Tieyou DONG and Lijuan WANG and Siyuan LIU},
title = {Recombinant Rice in the Field of Functional Foods: Research Progress and Nutritional Fortification Strategies},
year = {2025},
journal = {Food Science},
volume = {46},
number = {24},
pages = {343-351},
keywords = {recombinant rice, functional food, nutritional fortification},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20250708-056},
doi = {10.7506/spkx1002-6630-20250708-056},
abstract = {Recombinant rice, as an innovative food with high nutritional value and multi-functional properties, has gained extensive attention in the field of functional foods in recent years. This article systematically reviews the research progress on and the nutritional enhancement strategies for recombinant rice. It discusses key technologies such as the immobilization of micronutrients, the improvement of the bioavailability of functional components and the optimization of multi-functional formulations. The technical bottlenecks in the current production process are analyzed such as the uniform distribution of functional components and the stability of thermosensitive nutrients. Furthermore, the application potential of recombinant rice in meeting the dietary needs of special populations, the global healthy food market and sustainable development is summarized. It is foreseen that intelligent technology, precision nutrition design and interdisciplinary collaborative innovation will bring broader development prospects for the recombinant rice industry in the future. This article aims to provide a theoretical reference for further research and application development of recombinant rice and to promote technological progress and industrial upgrading in the field of functional foods.}
}