LWT-Food Science and Technology

Article	Citations
Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate	178
Determination of total flavonoid content by aluminum chloride assay: A critical evaluation	162
Plant-based proteins and their multifaceted industrial applications	120
Green synthesis of ZnO nanoparticles using loquat seed extract; Biological functions and photocatalytic degradation properties	116
Natural colorants from plant pigments and their encapsulation: An emerging window for the food industry	116
Nutritional composition, anti-nutritional factors, pretreatments-cum-processing impact and food formulation potential of faba bean (Vicia faba L.): A comprehensive review	115
Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS	109
Structure and properties of chitosan films: Effect of the type of solvent acid	106
Novel antimicrobial packaging film based on porous poly(lactic acid) nanofiber and polymeric coating for humidity-controlled release of thyme essential oil	99
Natural deep eutectic solvent enhanced pulse-ultrasonication assisted extraction as a multi-stability protective and efficient green strategy to extract anthocyanin from blueberry pomace	96
Effect of active chitosan-pullulan composite edible coating enrich with pomegranate peel extract on the storage quality of green bell pepper	90
Antifungal and plasticization effects of carvacrol in biodegradable poly(lactic acid) and poly(butylene adipate terephthalate) blend films for bakery packaging	83
Antifungal effect of cinnamaldehyde, eugenol and carvacrol nanoemulsion against Penicillium digitatum and application in postharvest preservation of citrus fruit	83
Enhancement of functional characteristics of blueberry juice fermented by Lactobacillus plantarum	82
Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS	80
Enhancement of phenolic compounds extraction from grape pomace by high voltage atmospheric cold plasma	80
The physiochemical and preservation properties of anthocyanidin/chitosan nanocomposite-based edible films containing cinnamon-perilla essential oil pickering nanoemulsions	80
Physical properties and bioactivities of chitosan/gelatin-based films loaded with tannic acid and its application on the preservation of fresh-cut apples	80
Food-derived non-phenolic α-amylase and α-glucosidase inhibitors for controlling starch digestion rate and guiding diabetes-friendly recipes	79
Effect of fatty acids on the flavor formation of fish sauce	79
Cold plasma enhances drying and color, rehydration ratio and polyphenols of wolfberry via microstructure and ultrastructure alteration	78
Green extraction of phenolic compounds from foxtail millet bran by ultrasonic-assisted deep eutectic solvent extraction: Optimization, comparison and bioactivities	78
Ultrasonic modification of whey protein isolate: Implications for the structural and functional properties	77
Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates	76
Effects of different ultrasound powers on the structure and stability of protein from sea cucumber gonad	74

Ultrasonication effects on physicochemical and emulsifying properties of Cyperus esculentus seed (tiger nut) proteins	72
Study on FTIR spectroscopy, total phenolic content, antioxidant activity and anti-amylase activity of extracts and different tea forms of Garcinia schomburgkiana leaves	72
Modification of multi-scale structure, physicochemical properties, and digestibility of rice starch via microwave and cold plasma treatments	72
Characterization of flavor frame in shiitake mushrooms (Lentinula edodes) detected by HS-GC-IMS coupled with electronic tongue and sensory analysis: Influence of drying techniques	71
Effect of Lactobacillus plantarum fermentation on the volatile flavors of mung beans	70
Wheat bread supplementation with various edible insect flours. Influence of chemical composition on nutritional and technological aspects	68
Effect of potato starch-based antibacterial composite films with thyme oil microemulsion or microcapsule on shelf life of chilled meat	68
Development of polylactic acid/ZnO composite membranes prepared by ultrasonication and electrospinning for food packaging	68
Physico-chemical characteristics of rice protein-based novel textured vegetable proteins as meat analogues produced by low-moisture extrusion cooking technology	68
Ultrasound-assisted extraction of total carotenoids from mandarin epicarp and application as natural colorant in bakery products	67
Ultrasound-assisted thawing accelerates the thawing of common carp (Cyprinus carpio) and improves its muscle quality	66
Effect of protein types on structure and digestibility of starch-protein-lipids complexes	66
Fabrication of eugenol loaded gelatin nanofibers by electrospinning technique as active packaging material	66
Production of kombucha-like beverage and bacterial cellulose by acerola byproduct as raw material	65
Modifying the structure, physicochemical properties, and foaming ability of amaranth protein by dual pH-shifting and ultrasound treatments	64
Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract	64
Modification of structural and functional characteristics of brewer's spent grain protein by ultrasound assisted extraction	64
Extraction, structural characterization and antioxidant activity of turmeric polysaccharides	63
Optimization of emulsification conditions for designing ultrasound assisted curcumin loaded nanoemulsion: Characterization, antioxidant assay and release kinetics	63
Hyperspectral detection of salted sea cucumber adulteration using different spectral preprocessing techniques and SVM method	63
Combinative effect of cutting orientation and drying techniques (hot air, vacuum, freeze and catalytic infrared drying) on the physicochemical properties of ginger (Zingiber officinale Roscoe)	63
Effect of grape pomace powder addition on chemical, nutritional and technological properties of cakes	63
Insight into antibacterial mechanism of polysaccharides: A review	63
Recent advances in applications of ozone in the cereal industry	62
Screening of the volatile compounds in fresh and thermally treated watermelon juice via headspace-gas chromatography-ion mobility spectrometry and comprehensive two-dimensional gas chromatography-olfa	62
Palatable functional cucumber juices supplemented with polyphenols-rich herbal extracts	62
The application of emerging non-thermal technologies for the modification of cereal starches	62
Greener extraction of anthocyanins and antioxidant activity from blackberry (Rubus spp) using natural deep eutectic solvents	62
Tuning structure and properties of gelatin edible films through pullulan dialdehyde crosslinking	61
Phenolic compounds and biopotential of grape pomace extracts from Prokupac red grape variety	61
Sustainability of emerging green non-thermal technologies in the food industry with food safety perspective: A review	60
Infrared assisted hot air dryer for turmeric slices:Effect on drying rate and quality parameters	60
Zein-pectin composite nanoparticles as an efficient hyperoside delivery system: Fabrication, characterization, and in vitro release property	60
Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp.	60
Structural and rheological properties of meat analogues from Haematococcus pluvialis residue-pea protein by high moisture extrusion	60
High-pressure treatments for better quality clean-label juices and beverages: Overview and advances	60
Formulation of choline chloride/ascorbic acid natural deep eutectic solvent: Characterization, solubilization capacity and antioxidant property	60
Novel ACE inhibitory, antioxidant and α-glucosidase inhibitory peptides identified from fermented rubing cheese through peptidomic and molecular docking	59
Comparison of total polyphenols, profile anthocyanins, color analysis, carotenoids and tocols in pigmented maize	59
Electrospinning of double-layer chitosan-flaxseed mucilage nanofibers for sustained release of Ziziphora clinopodioides essential oil and sesame oil	59
3D printing of encapsulated probiotics: Effect of different post-processing methods on the stability of Lactiplantibacillus plantarum (NCIM 2083) under static in vitro digestion conditions and during	59
Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals	59
The effect of fibrin on rheological behavior, gelling properties and microstructure of myofibrillar proteins	59
Separation, structural characteristics and biological activity of lactic acid bacteria exopolysaccharides separated by aqueous two-phase system	58
Flavor profile of dried shrimp at different processing stages	58
Effects of hydroxyethyl cellulose and sodium alginate edible coating containing asparagus waste extract on postharvest quality of strawberry fruit	58
Structuring emulsion gels with peanut protein isolate and fish oil and analyzing the mechanical and microstructural characteristics of surimi gel	58
Plant by-product antioxidants: Control of protein-lipid oxidation in meat and meat products	57
Bioactive edible films: Development and characterization of gelatin edible films incorporated with casein phosphopeptides	57
Effect of germination on the physicochemical, nutritional, functional, thermal properties and in vitro digestibility of Bambara groundnut flours	57

The effect of egg white protein and β-cyclodextrin mixture on structural and functional properties of silver carp myofibrillar proteins during frozen storage	57
Effect of ultrasound assisted emulsification in the production of Pickering emulsion formulated with chitosan self-assembled particles: Stability, macro, and micro rheological properties	57
Effect of thermal processing on the bioactive compounds, antioxidative, antinutritional and functional characteristics of quinoa (Chenopodium quinoa)	57
Effects of emulsified lard and TGase on gel properties of threadfin bream (Nemipterus virgatus) surimi	57
Effects of Laminaria japonica polysaccharides on the texture, retrogradation, and structure performances in frozen dough bread	57
Entrapment of curcumin in soy protein isolate using the pH-driven method: Nanoencapsulation and formation mechanism	56
HS-GC-IMS with PCA to analyze volatile flavor compounds of honey peach packaged with different preservation methods during storage	56
GC × GC-TOF/MS and UPLC-Q-TOF/MS based untargeted metabolomics coupled with physicochemical properties to reveal the characteristics of different type daqus for making soy sauce aroma and flavor type	56
Ultrasound as a pre-treatment for extraction of bioactive compounds and food safety: A review	56
Characterization of volatile profiles of three colored quinoas based on GC-IMS and PCA	56
Antimicrobial activity and physical properties of starch/chitosan film incorporated with lemongrass essential oil and its application	55
Domination of pit mud microbes in the formation of diverse flavour compounds during Chinese strong aroma-type Baijiu fermentation	55
The potential correlation between microbial communities and flavors in traditional fermented sour meat	55
In vitro and in vivo inhibitory effect of anthocyanin-rich bilberry extract on α-glucosidase and α-amylase	55
Synergistic effect of kojic acid and tea polyphenols on bacterial inhibition and quality maintenance of refrigerated sea bass (Lateolabrax japonicus) fillets	55
Use of modified atmosphere packaging combined with essential oils for prolonging post-harvest shelf life of mango (cv. Banganapalli and cv. Totapuri)	55
Fabrication and comparison of active films from chitosan incorporating different spice extracts for shelf life extension of refrigerated pork	54
Identification of the DPPH radical scavenging reaction adducts of ferulic acid and sinapic acid and their structure-antioxidant activity relationship	54
Development of functional gelatin-based composite films incorporating oil-in-water lavender essential oil nano-emulsions: Effects on physicochemical properties and cherry tomatoes preservation	54
Integrated microwave- and enzyme-assisted extraction of phenolic compounds from olive pomace	54
Ultrasound-induced structural modification and thermal properties of oat protein	54
Physicochemical, emulsifying, and interfacial properties of different whey protein aggregates obtained by thermal treatment	54
Enzymatic modification of rice bran protein: Impact on structural, antioxidant and functional properties	54
3D printing of protein-based composite fruit and vegetable gel system	53
Oat proteins: A perspective on functional properties	53
Effects of different thermal treatment temperatures on volatile flavour compounds of water-boiled salted duck after packaging	53
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough?	53
Why the key aroma compound of soy sauce aroma type baijiu has not been revealed yet?	53
Microwave processing: A way to reduce the anti-nutritional factors (ANFs) in food grains	53
Development and characterization of an edible chitosan/zein-cinnamaldehyde nano-cellulose composite film and its effects on mango quality during storage	53
Effect of thermosonication treatment on blueberry juice quality: Total phenolics, flavonoids, anthocyanin, and antioxidant activity	53
Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative	53
Preparation of camellia oil pickering emulsion stabilized by glycated whey protein isolate and chitooligosaccharide: Effect on interfacial behavior and emulsion stability	52
The antimicrobial effect of grapefruit peel essential oil and its nanoemulsion on fish spoilage bacteria and food-borne pathogens	52
Quinoa bioactive protein hydrolysate produced by pancreatin enzyme- functional and antioxidant properties	52
Microbiome diversity and evolution in stacking fermentation during different rounds of Jiang-flavoured Baijiu brewing	52
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage	52
Characterization of protein in cricket (Acheta domesticus), locust (Locusta migratoria), and silk worm pupae (Bombyx mori) insect powders	52
Probiotics in fruit and vegetable matrices: Opportunities for nondairy consumers	52
Comparison of physicochemical properties and volatile flavor compounds of pea protein and mung bean protein-based yogurt	52
New concept of fortified yogurt formulation with encapsulated carrot waste extract	52
Pulsed ultrasound assisted extraction of protein from defatted Bitter melon seeds (Momardica charantia L.) meal: Kinetics and quality measurements	51
Extraction of low molecular weight peptides from bovine bone using ultrasound-assisted double enzyme hydrolysis: Impact on the antioxidant activities of the extracted peptides	51
Preparation of cattle bone collagen peptides-calcium chelate and its structural characterization and stability	51
Optimization of ultrasound-assisted extraction of bioactive properties from date palm (Phoenix dactylifera L.) spikelets using response surface methodology	51
A novel combination of LF-NMR and NIR to intelligent control in pulse-spouted microwave freeze drying of blueberry	51
Purification and antimicrobial mechanism of a novel bacteriocin produced by Lactobacillus rhamnosus 1.0320	51
Bioactive compounds and antioxidant capacity of grape pomace flours	51
Fish gelatin as an alternative to mammalian gelatin for food industry: A meta-analysis	51
Fruit and vegetable by-products' flours as ingredients: A review on production process, health benefits and technological functionalities	51
Preparation, purification and identification of iron-chelating peptides derived from tilapia (Oreochromis niloticus) skin collagen and characterization of the peptide-iron complexes	51
Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds	51
Effect of ultrasound-assisted immersion thawing on emulsifying and gelling properties of chicken myofibrillar protein	50
Modification of tea residue dietary fiber by high-temperature cooking assisted enzymatic method: Structural, physicochemical and functional properties	50
Comparison of two cooked vegetable aroma compounds, dimethyl disulfide and methional, in Chinese Baijiu by a sensory-guided approach and chemometrics	50
Effect of ultrasonic intensity on structure and properties of wheat starch-monoglyceride complex and its influence on quality of norther-style Chinese steamed bread	50
Effects of modified sweet potato starch edible coating incorporated with cumin essential oil on storage quality of ‘early crisp’	50
Effect of ultrasound-assisted osmotic dehydration pretreatment on the drying characteristics and quality properties of Sanhua plum (Prunus salicina L.)	50
Combined impacts of low voltage electrostatic field and high humidity assisted-thawing on quality of pork steaks	49
Preparation, characterization and biological activities of egg white peptides-calcium chelate	49
Effects of spontaneous fermentation on the microorganisms diversity and volatile compounds during ‘Marselan’ from grape to wine	49
Identification and molecular docking of antioxidant peptides from hemp seed protein hydrolysates	49
Combination of essential oils in dairy products: A review of their functions and potential benefits	49
A novel bacteriocin from Lactobacillus salivarius against Staphylococcus aureus: Isolation, purification, identification, antibacterial and antibiofilm activity	48
Production of protein-rich pulse ingredients through dry fractionation: A review	48
Ultrasonication of mayonnaise formulated with xanthan and guar gums: Rheological modeling, effects on optical properties and emulsion stability	48
Effect of improved extrusion cooking technology on structure, physiochemical and nutritional characteristics of physically modified buckwheat flour: Its potential use as food ingredients	48
Modified mung bean protein: Optimization of microwave-assisted phosphorylation and its functional and structural characterizations	48
Impact of germination on structural, functional properties and in vitro protein digestibility of sesame (Sesamum indicum L.) protein	48
Evaluation of plasma-activated water (PAW) as a novel disinfectant: Effectiveness on Escherichia coli and Listeria innocua, physicochemical properties, and storage stability	48
Ferulic acid production from brewery spent grains, an agro-industrial waste	48
Effects of NaCl concentration and temperature on fibrillation, structure, and functional properties of soy protein isolate fibril dispersions	48
Online defect detection and automatic grading of carrots using computer vision combined with deep learning methods	48
Pepsin generated camel whey protein hydrolysates with potential antihypertensive properties: Identification and molecular docking of antihypertensive peptides	47
Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage: Texture, color, and flavor profiles	47
Formation mechanism and environmental stability of whey protein isolate-zein core-shell complex nanoparticles using the pH-shifting method	47
Structures, physicochemical and bioactive properties of polysaccharides extracted from Panax notoginseng using ultrasonic/microwave-assisted extraction	47
The influence of non-traditional sourdough made with quinoa, hemp and chia flour on the characteristics of gluten-free maize/rice bread	47
Effect of κ-carrageenan on quality improvement of 3D printed Hypophthalmichthys molitrix-sea cucumber compound surimi product	47
Treatment with ultrasound improves the encapsulation efficiency of resveratrol in zein-gum Arabic complex coacervates	47

Phosphorylation modification of collagen peptides from fish bone enhances their calcium-chelating and antioxidant activity	47
Enhanced production of γ-aminobutyric acid (GABA) using Lactobacillus plantarum EJ2014 with simple medium composition	47
Cross protection of lactic acid bacteria during environmental stresses: Stress responses and underlying mechanisms	47
Impact of germination alone or in combination with solid-state fermentation on the physicochemical, antioxidant, in vitro digestibility, functional and thermal properties of brown finger millet flours	46
Electrospun carboxymethyl cellulose-gelatin nanofibrous films encapsulated with Mentha longifolia L. essential oil for active packaging of peeled giant freshwater prawn	46
Effects of melatonin on the components, quality and antioxidant activities of blueberry fruits	46
Parallel comparison of functional and physicochemical properties of common pulse proteins	46
Effects of processing methods on the chemical composition and antioxidant capacity of walnut (Juglans regia L.) oil	46
Integration of non-targeted metabolomics and E-tongue evaluation reveals the chemical variation and taste characteristics of five typical dark teas	46
Identification of age-markers based on profiling of Baijiu volatiles over a two-year maturation period: Case study of Lu-flavor Baijiu	46
Characterization of the key aroma compounds in black teas with different aroma types by using gas chromatography electronic nose, gas chromatography-ion mobility spectrometry, and odor activity value	46
A comparative study of aromatic characterization of Yingde Black Tea infusions in different steeping temperatures	46
Study on optimization of ultrasonic assisted extraction of phenolic compounds from rye bran	46
Influence of κ-carrageenan on the rheological behaviour of a model cake flour system	46
Identification of volatile and odor-active compounds in Hunan black tea by SPME/GC-MS and multivariate analysis	46
Effect of spray and freeze drying on physico-chemical, functional, moisture sorption and morphological characteristics of camel milk powder	46
Quantitative prediction and visualization of key physical and chemical components in black tea fermentation using hyperspectral imaging	46
Effects of different extraction methods on structure and properties of soluble dietary fiber from defatted coconut flour	46
Cinnamon essential oil nanoemulsions by high-pressure homogenization: Formulation, stability, and antimicrobial activity	46
Identification of angiotensin converting enzyme (ACE) inhibitory and antioxidant peptides derived from Pixian broad bean paste	46
Physical and oxidative stability of food emulsions prepared with pea protein fractions	45
Prebiotic-alginate edible coating on fresh-cut apple as a new carrier for probiotic lactobacilli and bifidobacteria	45
Essential oils content, composition and antioxidant activity of lemon balm, mint and sweet basil from Serbia	45
Chlorella sorokiniana: A new alternative source of carotenoids and proteins for gluten-free bread	45
Effect of different lactic acid bacteria on nitrite degradation, volatile profiles, and sensory quality in Chinese traditional paocai	45
Physicochemical, functional and emulsifying properties of plant protein powder from industrial sesame processing waste as affected by spray and freeze drying	45
Characteristics and functional properties of Persian lime (Citrus latifolia) seed protein isolate and enzymatic hydrolysates	45
Characterization analysis of flavor compounds in green teas at different drying temperature	45
Antibacterial characteristics and mechanisms of action of Aronia melanocarpa anthocyanins against Escherichia coli	45
Influence of particle size on the properties of rice flour and quality of gluten-free rice bread	45
Effect of ultrasound assisted treatment and microwave combined with water bath heating on gel properties of surimi-crabmeat mixed gels	45
Active packaging with starch, red cabbage extract and sweet whey: Characterization and application in meat	45
Essential oils-loaded electrospun chitosan-poly(vinyl alcohol) nonwovens laminated on chitosan film as bilayer bioactive edible films	45
Consequences of dynamic high-pressure homogenization pretreatment on the physicochemical and functional characteristics of citric acid-treated whey protein isolate	45
Functional properties and predicted glycemic index of gluten free cereal, pseudocereal and legume flours	45
Physicochemical properties, fatty acid compositions, bioactive compounds, antioxidant activity and thermal behavior of rice bran oil obtained with aqueous enzymatic extraction	44
Solubility and emulsifying properties of phosphorylated walnut protein isolate extracted by sodium trimetaphosphate	44
Physical and antimicrobial properties of zein and methyl cellulose composite films with plasticizers of oleic acid and polyethylene glycol	44
The effects of enzymatic modification on the functional ingredient - Dietary fiber extracted from potato residue	44
Effect of ultrasound-assisted osmotic dehydration pretreatments on drying and quality characteristics of pulsed fluidized bed microwave freeze-dried strawberries	44
Glycosylation fish gelatin with gum Arabic: Functional and structural properties	44
Comparative study on the structure, physicochemical, and functional properties of dietary fiber extracts from quinoa and wheat	44
The effect of heat and transglutaminase treatment on emulsifying and gelling properties of faba bean protein isolate	44
Effect of high-intensity ultrasonic treatment on the physicochemical, structural, rheological, behavioral, and foaming properties of pumpkin (Cucurbita moschata Duch.)-seed protein isolates	44
Complexation between soy peptides and epigallocatechin-3-gallate (EGCG): Formation mechanism and morphological characterization	44
Effect of high hydrostatic pressure (HPP) and pulsed electric field (PEF) technologies on reduction of aflatoxins in fruit juices	44
Bioactivity and safety of whey peptides	43
A broad-spectrum novel bacteriocin produced by Lactobacillus plantarum SHY 21–2 from yak yogurt: Purification, antimicrobial characteristics and antibacterial mechanism	43
Non-thermal processing technologies for the recovery of bioactive compounds from marine by-products	43
Citric acid water-based solution for blueberry bagasse anthocyanins recovery: Optimization and comparisons with microwave-assisted extraction (MAE).	43
Optimization and characterization of soybean oil-carnauba wax oleogel	43
A green nano-biosynthesis of selenium nanoparticles with Tarragon extract: Structural, thermal, and antimicrobial characterization	43
Identification of odor compounds and odor-active compounds of yogurt using DHS, SPME, SAFE, and SBSE/GC-O-MS	43
Improving physicochemical properties of edible wheat gluten protein films with proteins, polysaccharides and organic acid	43
An overview of sprouts nutritional properties, pathogens and decontamination technologies	43
Oxidation of myofibrillar protein and crosslinking behavior during processing of traditional air-dried yak (Bos grunniens) meat in relation to digestibility	43
Combining ozone and slurry ice treatment to prolong the shelf-life and quality of large yellow croaker (Pseudosciaena crocea)	43
Ultrasound frequency effect on soybean protein: Acoustic field simulation, extraction rate and structure	43
Novel lecithin-based oleogels and oleogel emulsions delay lipid oxidation and extend probiotic bacteria survival	43
Study on the gel properties, interactions, and pH stability of pea protein isolate emulsion gels as influenced by inulin	43
Purification and characterization of a novel bacteriocin from Lactobacillus paracasei ZFM54	43
Effect of soybean protein isolate and egg white mixture on gelation of chicken myofibrillar proteins under salt/-free conditions	43
Bioactive compounds, antioxidant activity, and sensory qualities of red-fleshed apples dried by different methods	43
Comparison of growth characteristics, functional qualities, and texture of hydroponically grown and soil-grown lettuce	42
Quinoa protein isolate supplemented pasta: Nutritional, physical, textural and morphological characterization	42
Development of fermented beverage with water kefir in water-soluble coconut extract (Cocos nucifera L.) with inulin addition	42
Impact of octenyl succinic anhydride (OSA) esterification on microstructure and physicochemical properties of sorghum starch	42
Short-term frozen storage of raw chicken meat improves its flavor traits upon stewing	42
Collaborative analysis on differences in volatile compounds of Harbin red sausages smoked with different types of woodchips based on gas chromatography–mass spectrometry combined with electronic nose	42
Varying the amount of solid fat in animal fat mimetics for plant-based salami analogues influences texture, appearance and sensory characteristics	42
Gluten development and water distribution in bread dough influenced by bran components and glucose oxidase	42
Screening α-glucosidase inhibitors from four edible brown seaweed extracts by ultra-filtration and molecular docking	42
Thymol as a critical component of Thymus vulgaris L. essential oil combats Pseudomonas aeruginosa by intercalating DNA and inactivating biofilm	42
Free radical grafting of whey protein isolate with tea polyphenol: Synthesis and changes in structural and functional properties	42
Mass transfer and texture characteristics of fish skin during deep-fat frying, electrostatic frying, air frying and vacuum frying	42
Effects of soy protein isolate on mechanical and hydrophobic properties of oxidized corn starch film	42
Effect of basil essential oil and beeswax incorporation on the physical, structural, and antibacterial properties of chitosan emulsion based coating for eggs preservation	42
Antibacterial effect of phenyllactic acid against Vibrio parahaemolyticus and its application on raw salmon fillets	42
Effects of fermentation with lactic bacteria on the structural characteristics and physicochemical and functional properties of soluble dietary fiber from prosomillet bran	41
Effect of Lactobacillus plantarum on functional characteristics and flavor profile of fermented walnut milk	41
Autolysis of rainbow trout (Oncorhynchus mykiss) by-products: Enzymatic activities, lipid and protein oxidation, and antioxidant activity of protein hydrolysates	41
Effect of ultrasound-assisted extraction on efficiency, antioxidant activity, and physicochemical properties of sea buckthorn (Hippophae salicipholia) seed oil	41
Chlorpyrifos pesticide reduction in soybean using cold plasma and ozone treatments	41
Development of an oil-in-water emulsion stabilized by a black bean protein-based nanocomplex for co-delivery of quercetin and perilla oil	41
Recent trends in the development of healthy and functional cheese analogues-a review	41
Contribution of microbial community to flavor formation in tilapia sausage during fermentation with Pediococcus pentosaceus	41
Influence of indigenous lactic acid bacteria on the volatile flavor profile of light-flavor Baijiu	41
Effects of temperature-controlled ultrasound treatment on sensory properties, physical characteristics and antioxidant activity of cloudy apple juice	41
Antioxidant peptides derived from hydrolysates of red tilapia (Oreochromis sp.) scale	41
High moisture extrusion of soy protein and wheat gluten blend: An underlying mechanism for the formation of fibrous structures	41
Impact of different pretreatments on drying kinetics and quality of button mushroom slices dried by hot-air or electrohydrodynamic drying	41
Protein enrichment of wheat bread with the marine green microalgae Tetraselmis chuii – Impact on dough rheology and bread quality	41
Nanoencapsulation of hyssop essential oil in chitosan-pea protein isolate nano-complex	41
Nanoliposomes as delivery system for anthocyanins: Physicochemical characterization, cellular uptake, and antioxidant properties	41
Increased stability of curcumin-loaded pickering emulsions based on glycated proteins and chitooligosaccharides for functional food application	41