International Journal of Food Science and Technology

Article	Citations
Postbiotic emissaries: a comprehensive review on the bioprospecting and production of bioactive compounds by Enterococcus species	71
Administration of xylo‐oligosaccharides improves depressive‐like behaviour in mice caused by chronic unpredictable mild stress by altering microbiota composition	71
Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products	67
The role of environmental air and microwave drying on colour values, bioactive properties and phenolic compounds of jalapeno pepper	64
Synergistic effect of egg white protein particles and rhamnolipid on improving the bioavailability of curcumin carried in high internal phase emulsions	62
Dynamic changes of volatile compounds and small molecule compounds during curing and drying processes of Megalobrama amblycephala	55
Effects of the addition of exogenous lipase on lipolysis and lipid oxidation during wet‐curing and dry‐ripening of silver carp inoculated with mixed starter cultures	48
Characterisation of beta‐lactoglobulin/sodium alginate dry films	45
The changes of chemical composition of microencapsulated roselle (Hibiscus sabdariffa L.) seed oil by co‐extrusion during accelerated storage	45
Applying gelatine:chitosan film loaded with nanoemulsified garlic essential oil/α‐tocopherol as active packaging of sliced Omega‐3‐rich mortadella	44
An analytical investigation of hydroxylated cinnamoyl polyamines as biomarkers of commercial bee pollen botanical origin	44
Methodology for accessing cyanogen glycoside and alkaloid content in Traditional foods	44
Development of active packaging film reinforced with nano cellulose extracted from Palmyra palm (Borassus flabellifer) residues for prolonging the shelf life of chicken meat	43
Sorbitol impregnation reduces freeze-thaw damage in potato slices subjected to different freezing methods	42
Effect of calcium on pouch processing quality in organic dry beans (Phaseolus vulgaris) and comparison of processing quality in cans and pouches	42
Prospects of pulsed electric fields technology in food preservation and processing applications from sensory and consumer perspectives	41
Solid-state fermentation by Aspergillus niger and Lactobacillus plantarum improved the nutritional and physicochemical properties of wheat bran and whole wheat bread	40
Optimisation of recovery protein hydrolysate from chicken bone by steam explosion strategy and its calcium‐binding capacity and potential pro‐osteogenic activity	40
Occurrence, dietary sources, quantification and bioactivities of natural antioxidant ergothioneine – A longavity vitamin?	39
Reducing curing time via a shell-less method: a comparative analysis of flavour characteristics in salted egg yolk	39
Valorization of Dialium guineense fruit seeds as a new hydrocolloid for food application	37
Encapsulation of protein hydrolysates by spray drying: feasibility of using buffalo whey proteins	37
Content of polyphenolic compounds, flavonoids, antioxidant activity and antibacterial activity of Jatropha dioica hydroalcoholic extracts against Streptococcus mutans	36
Development of a polyallylamine hydrochloride hydrogel imprinted with xylose for the purification of xylose from sugar mixture	36
Scientific and technological advancements in the utilisation of by‐products from babassu oil extraction: a bibliometric review	36

Optimising decolourization and nitrogen component properties of corn protein hydrolysate: impact of activated carbon dosage and pH	35
The effects of hulless barley (Hordeum vulgare var. coeleste L.) grass polysaccharide on physicochemical properties of wheat flour and starch	35
A review on instant controlled pressure drop technology – a strategic tool for extraction of bioactive compounds	34
Effect of ultrasonic treatment on enzyme activity and bioactives of strawberry puree	33
Alkalihalobacillus clausii 088AE as a functional and medical food ingredient: assessment of in vitro protein digestibility and food calorie reduction	33
Performance of green and conventional techniques for the optimal extraction of bioactive compounds in bee pollen	33
Application of induced voltage in cloudy apple juice: enzymatic browning and bioactive and flavouring compounds	32
Does u.v. light affect the total phenolic compound, anthocyanin, antioxidant capacity, and sensory profiles in wines?	32
Preparation and characterisation of silybin nanoemulsions based on complex emulsifiers: stability, in vitro release properties and antioxidant capacity	30
Effects of psyllium and cellulose fibres on thermal, structural, and in vitro digestion behaviour of wheat starch	30
Increased antioxidant and antimicrobial activities of lemongrass and cinnamon essential oils with tea polyphenols and its application in the preservation of marine fish	30
Using ohmic heating to shorten the tempering time for frozen fish	30
Recovery of the phenolic compounds from artificial cultivated Sanghuangporus vaninii using a green method and biological properties of phenolic extract in vitro	30
Evaluation of the effects of amphiphilic compounds on oxygen solubility in bulk oil	30
Research of Maillard reaction and stability of liquid infant formulas during storage	30
The activity of β‐mannanase in the commercial enzyme Pectinex Ultra SP‐L and its use for the production of mannooligosaccharides from copra meal	30
An engineering approach to the 3D printing of K‐Carrageenan/konjac glucomannan hydrogels	29
Evaluation of functional quality of water kefir with Haematococcus pluvialis biomass and colour pigment astaxanthin	29
Comparing the activity and interactions of the antifungal protein PeAfpA with conventional fungicides and food preservatives against mycotoxigenic fungi	29
Effect of light, food additives and heat on the stability of sorghum 3‐deoxyanthocyanins in model beverages	28
The protein properties of germinated naked barley with infrared and hot air‐drying and its noodle‐making potential	28
Inactivation efficacy of intense pulsed light and cold atmospheric plasma on spot-inoculated Escherichia coli on pecan halves	28
Enhancement of Spirulina platensis bioactivity by probiotic fermentation and encapsulation by spray‐drying	28
In vitro and in vivo effects of pectin-type polysaccharides isolated from crabapples (Malus prunifolia) on inflammatory colitis models	28
Effect of transglutaminase in conjunction with glucono‐δ‐lactone treatment on the antigenicity and conformational structure of β‐conglycinin	27
Fruit and vegetable snacks as carriers of probiotics and bioactive compounds: a review	27
Melatonin treatment enhances bioactive compound retention, antioxidant activity and shelf-life of bell pepper (Capsicum annuum L.) during cold storage	26
Effect of different hydrolysis methods on composition and functional properties of fish protein hydrolysate obtained from Bigeye tuna waste	26
Enhancing the probiotic, sensory, and antioxidant properties of Polygonatum sibiricum Red. and Crataegus pinnatifida Bunge through lactic acid fermentation for functional food developmen	26
Antifungal activity of surfactin produced by Bacillus subtilis against phytopathogenic fungi in apple and strawberry: an in vitro and in vivo study	26
Breaking the biofilm barrier: vitamin C as a novel strategy against multidrug-resistant Salmonella Typhimurium	26
Virgin coconut and mustard oleogels as affected by beeswax and candelilla wax: functional, textural, rheological and morphological characteristics	26
Effects of two kinds of Bacillus on flavour formation of Baijiu solid‐state fermentation with pure mixed bacteria	26
Changes in texture qualities and pectin characteristics of fermented minced pepper during natural and inoculated fermentation process	25
Tef and fonio‐morphology, determination of amino acids, phenolic compounds and antioxidant capacity of two gluten‐free grains	25
Effects of cold‐pressing conditions on physicochemical and functional properties of cold‐pressed tigernut oil and starch isolated from press‐cake	24
Identification of key aroma‐active compounds in long shelf‐life yoghurt and milk produced by different pre‐sterilisation processes of raw milk using SBSE‐GC × GC–O–MS	24
Baked sorghum tortilla chips: effects of baking conditions on physicochemical properties	24
Improving the antioxidant activity of yogurt through black and green tea supplementation	24
Effect of food processing on the immunoreactivity of gliadin	24
Effect of heating and germination on bioactive properties, phenolic compounds, fatty acid and mineral contents of quinoa (Chenopodium quinoa Willd.) seeds	24
Technologies to decontaminate aflatoxins in foods: a review	24
High and ultra‐high temperature drying of fermented dried noodles: effect on noodle quality and starch properties	24
Recent developments shaping the future of antimicrobial edible food packaging: a review	24
Functional beverage based on alginate/insoluble fraction of Persian gum, WPI and PPC beads loaded with jujube extract: physicochemical, rheometry and sensory properties	24
Exploring the use of portable infrared spectroscopy as a quality assurance tool for the Australian Native/Traditional food industry: a case study on finger lime (Citrus australasica)	23
Wholegrains: a review on the amino acid profile, mineral content, physicochemical, bioactive composition and health benefits	23
The antioxidative capacities of Lactobacillus and its potential mechanisms via chemical and cellular assessments	23
Sensory characterisation of gluten‐free orange‐flavoured cake with rice, sorghum, teff and yacon flours: flash profile and ComDim as study methods	23
Alternative proteins as fish meal substitution in diets for largemouth bass (Micropterus salmoides): a mini review	23

Effect of cultures of synthetic starters on the flavour and ethyl carbamate content of rice wine	23
Future foods based on cereals and pulses: innovative technologies and products	23
Understanding starch digestibility of rice: a study in white rice	23
CuO nanoparticles/Indonesian cedarwood essential oil‐loaded chitosan coating film: characterisation and antifungal improvement against Penicillium spp.	23
Contribution of edible insects to improved food and nutrition security: A review	23
Study on changes of bioactive substances and flavour characteristics during fermentation of jujube vinegar	23
A bibliometric review of progress and trends in food factory design research	23
Wheat bread fortified with Dictyophora Indusiata powder: evaluation of quality attributes, antioxidant characteristics and bread staling	23
Editorial of the special section: Innovations in pasta production to improve sustainability, nutrition and quality	22
Inhibitory effects of Chinese quince fruit proanthocyanidins with different polymerisation degrees on the formation of heterocyclic aromatic amines in chemical model systems	22
Probiotic foxtail millet beverage formulation and evaluation of nutritional, physicochemical, and sensory parameters	22
Effect of malondialdehyde oxidation on structure and physicochemical properties of amandin	22
Inhibitory effect of naringenin on Nε‐(carboxymethyl) lysine during cooking of meatballs	22
Effects of partial substitution of potato flour on cooking characteristics, texture properties and in vitro starch digestibility of fresh extruded rice‐shaped kernels	22
Valorisation of asparagus pruning waste as a new ingredient to improve pasta quality properties	22
Valorisation of cold plasma-treated onion skin waste in chocolate production	22
The effect of core oil on the encapsulation efficiency and mechanical properties of microcapsules prepared using complex coacervation followed by spray drying/coating	21
Nutritional composition and volatile compounds stability in dry‐heat and extruded stabilised rice bran during storage	21
Betaine activates the Nrf2-Keap1-ARE pathway by increasing the methylation level of Keap1 DNA promoter	21
Limes physiological fruit drop extracts were incorporated into active packaging film for strawberry preservation	21
Physicochemical properties of the sesame paste produced by a novel process technology—ball milling	21
Calcium lactate efficiently induces production of bacillomycin D in Bacillus subtilisNS‐174 and inhibition of spore germination of Aspergillus flavus in rice	21
Development and quality characteristics of functional Kulfi fortified with microencapsulated betalains	21
Study of exopolysaccharides from lactic acid bacteria and their industrial applications: a review	21
Shortbread cookies reformulation by raspberry powder enrichment: functional and sensory aspects	20
Most promising alternative protein sources possible to use in sports nutrition – A review	20
Tempering–preservation treatment inactivated lipase in wheat bran and retained phenolic compounds	20
Use of fermented sprouted mung bean (Vigna radiata) containing protective starter culture LAB to produce clean‐label fortified wheat bread	20
Peanut protein – an underutilised by‐product with great potential: a review	20
Lipidomics‐based study of lipid quality of fish by‐products: a case study of sea bass (Lateolabrax japonicus)	20
Enhancement of physicochemical properties, antioxidant, antitumor, and anticoagulant activities via acetylation of Hypsizygus ulmarius polysaccharide	20
Food loss and waste reduction by using Industry 4.0 technologies: examples of promising strategies	19
Influence of xanthan gum and gluten on in vitro digestibility and textural properties of rice bread	19
Inventions on keeping properties and non‐reactive ingredients in chemical leavening	19
Issue Information	19
Fabrication of grains from bioprocessed nutri‐cereal flours: assessment of cooking profile, phytochemical composition, secondary protein fractions and structural characteristics	19
The buffering capacity of single amino acids in brewing wort	19
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Effect of dextran and concentrated fructose from Weissella cibaria in the physicochemical and sensory properties of milk bread (pan de leche), gelato and calamansi (Citrus microcarpa<	19
Defatted tigernut flour as a novel substitute for wheat flour: impact on physicochemical and rheological properties during frozen dough storage	19
Characterisation of chicken breast and soy proteins glycated with konjac glucomannan hydrolysate	18
Colour stability improving of yellowfin tuna slices by compound antioxidant against oxidation of myoglobin	18
Effects of incorporation of sophorolipids on the texture profile, microbiological quality and oxidative stability of chicken sausages	18
Issue Information	18
Comparison of apple firmness prediction models based on non‐destructive acoustic signal	18
Unravelling scientific research towards the green extraction of phenolic compounds from leaves: a bibliometric analysis	18
Turpentine fruit paste as an ingredient of wheat bread: physicochemical and sensory properties	18
Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) sh	18
Viewpoint: could cultivated meat's real route to mainstream markets be as hybrid food - why this makes sense?	18
Production and characterisation of microfluidized olive powder	18
Natural cane sugar derivative‐based pumpkin bars: biofunctional, organoleptic quality and shelf life studies	18
Evaluation of the acute basic biological effects of herbal formulation to control obesity: a preliminary study	18
Three‐dimensional printing of wheat flour and Acheta domesticus powder blends	18
Effect of refrigeration storage on functional properties and structure of egg white after defrosting treatments	18
Antioxidant, antihypertensive and antidiabetic potential of peptidic fractions obtained from tarwi (Lupinus mutabilis) protein hydrolysate and identification of promising multifunctional bioact	18
The content and distribution pattern of chemicals and bioactive compounds of triticale grains	18
Fresh beef tumbling at different post‐mortem times to improve tenderness and proteolytic features of M. longissimus lumborum	18
Analysing the challenges to sustainable food grain storage management: a path to food security in emerging nations	18
Fabrication of protein crocin nanocomplex and its addition in proso millet flour for development of functional snacks with anti‐diabetic, anti‐hypertensive and antioxidant properties	18
Efficiency of Ultrasonic Incorporated Glutathione Treatment in Preserving the Physicochemical Quality and Preventing the Browning of Lotus Rhizome Slices	18
Lycopene and β-carotene thermal degradation kinetics and colour-antioxidant changes in gac (Momordica cochinchinensis) fruit aril paste	18
Effect of dielectric barrier discharge cold plasma treatment on the nutritional quality of ground pistachios	17
Encapsulation of β‐carotene in 2‐hydroxypropyl‐β‐cyclodextrin/carrageenan/soy protein using a modified spray drying process	17
Analysis of volatile compounds contributing to distinctive odour of silver carp (Hypophthalmichthys molitrix) surimi	17
Physicochemical characterisation and impact of Gryllus bimaculatus addition on gluten-free flour blends	17
Conformational changes and functional properties of soy lipophilic protein‐epicatechin complexes formed by non‐covalent interaction	17
Effect of catechins on the quality properties of wheat flour and bread	17
Microscopic structure, viscoelastic behaviour and 3D printing potential of milk protein concentrate‐hydrocolloid complex coacervates	17
Evaluation of mixtures of maltodextrin and gum Arabic for the encapsulation of Andean blueberry (Vaccinium meridionale) juice by freeze–drying	17
Preservation of strawberry fruit quality via the use of active packaging with encapsulated thyme essential oil in zein nanofiber film	17
Enhancement of oleaster (Elaeagnus angustifolia L.) flour properties via instant controlled pressure drop (DIC) technique	17
A comparison of blueberry polyphenols bioaccessibility in whey and pea proteins complexes and the impact of protein conformational changes on it	17
Development of bigel based dysphagia‐oriented products, structured with collagen and carnauba wax: characterisation and rheological behaviour	17
Cold atmospheric plasma pretreatment on the extraction of bioactive compounds from Scutellaria baicalensis Georgi	17
Exploring the deciphering properties of Cyamopsis tetragonoloba: its food application, feasibility, and future aspects	17
Changes in physicochemical quality and protein properties of porcine longissimus lumborum during dry ageing	17
Effect of partial NaCl replacement by KCl and calcium ascorbate on protein and lipid oxidation in bacon during storage	17
Effects of simulated saliva‐gastrointestinal digestion on the physicochemical properties and bioactivities of Siraitia grosvenorii polysaccharides	17
Critical role of glutelin in ultrasound‐assisted isolation of corn starch	17
Effect of soil type on some composition parameters of Vitis vinifera L. cv. Nero d'Avola grapes at different stages of ripening	16

Application of dry fractional crystallisation on High‐Oleic Low‐Palmitic red palm super olein production	16
Obtaining of bioactive di‐ and tripeptides from enzymatic hydrolysis of soybean meal and its protein isolate using Alcalase® and Neutrase®	16
Effects of frozen temperature and multiple freeze–thaw cycles on gel structure, protein and lipid oxidation and formation of advanced glycation end‐products in unwashed silver carp surimi	16
Improving preservation effect on grass carp of film made from peach gum with the addition of chitosan for structural fusion and physical property changes	16
Evaluation of antioxidant activity of olive leaf extract obtained by ultrasound‐assisted extraction and their antimicrobial activity against bacterial pathogens from food	16
Silica-supported ionic liquid-based dispersive microextraction of grapefruit peel flavonoid (hesperidin) and assessment of its antioxidant activities	16
A bacteriophage JN02 infecting multidrug‐resistant Shiga toxin‐producing Escherichiacoli: isolation, characterisation and application as a biocontrol agent in foods	16
Effects of NaCl and soy protein isolate on the physicochemical, water distribution, and mobility in frankfurters	16
Insights into the antibacterial mechanism of ozone water combined with tea polyphenols against Shewanella putrefaciens: membrane disruption and oxidative stress	16
Effects of traditional starter and the Round‐Koji‐Maker starter on microbial communities and volatile flavours of Chi‐Flavour Baijiu	16
Adding cricket (Gryllus assimilis) flour in hybrid beef patties: physicochemical, technological and sensory challenges	16
Investigation on consumer perception and acceptance of wheat beer using sorted napping and rate‐all‐that‐apply (RATA) questions	16
The chemistry and bioactive properties behind microalgae‐enriched gluten‐free breads	16
Inactivation of polyphenol oxidase and peroxidase activity in mangosteen pericarp via blanching: correlation between anthocyanins and enzyme activities	16
Accurate determination of meat mass fractions using DNA measurements for quantifying meat adulteration by digital PCR	16
Turn‐key research in food processing and manufacturing for reducing the impact of climate change	16
Lactic acid bacteria and Staphylococcus carnosus fermentation as a means for eliminating 4‐alkyl branched odour fatty acids of mutton jerky and its effect on other quality characteristics	16
Action of structural proteins in textural deterioration of grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage	16
Comparative study on the quality characteristics of wheat-based broken rice noodles from different rice varieties	16
The effect of chitosan coatings enriched with garlic extract and coriander essential oil on the shelf life of rainbow trout (Oncorhynchus mykiss) fillet stored at 4 °C	16
Optimisation of fish gelatin and red pitaya peel powder edible film production	16
Extraction of flavonoids from durian (Durio zibethinus) fruit rinds and evaluation of their antioxidant, antidiabetic and anticancer properties	16
Fibre matrices for enhanced gut health: a mini review	16
Influence of fermentation with different lactic acid bacteria and in vitro digestion on the change of phenolic compounds in fermented kiwifruit pulps	16
Influences of ultrasonic treatment on structure and functional properties of salt‐soluble protein from Moringa oleifera seeds	16
Enhancing the qualitative and nutritional properties of strawberry juice through chitosan treatment	16
The influence of pectinase treatments on the characteristics of pre-treated and lyophilised sunflower meal-whey blends	16
Perspectives on production factors, health benefits, safety, and prospects of African fermented cereals and vegetables: a review	15
From forest to fork: a systematic review of mushroom-based meat analogues	15
Gelatin/calcium‐caseinate films loaded with petitgrain essential oil for sustainable food packaging	15
Non‐conventional high‐pressure extraction process: A comparative study for astaxanthin recovery from Xanthophyllomyces dendrorhous	15
Effect of isomaltodextrin on dough rheology and bread quality	15
Influence of cellulose and pectin on anisotropic texture of high-moisture meat analogue from soy protein isolate	15
Effects of different extraction methods on the structure and function of blackberry seed polysaccharides	15
Apigenin encapsulated in spray‐dried liposomes coated with chitosan: heat, pH, light, oxygen, salt and storage stability	15
Recent progress in metabolomics research: insights into fruit metabolome, harvesting techniques and health-promoting bioactives	15
Characterisation of chitosan coating incorporated with oleuropein and its effects on the quality of refrigerated chicken breasts	15
In vitro and in silico studies of antioxidant peptides from tarwi (Lupinus mutabilis) as inhibitors of angiotensin‐converting enzyme and dipeptidyl peptidase IV enzyme	15
Evaluation of the potential use of the by‐products of Passiflora maliformis L. and Passiflora edulis Sims from the Southern Colombian Massif as dietary fibre and prebiotic activity	15
Synergism and phenolic bioaccessibility during in vitro co‐digestion of cooked cowpea with orange juice	15
Ka‐pi‐plaa fermented using beardless barb fish: physicochemical, microbiological and antioxidant properties as influenced by production processes	15
Comparison of vegetable powders as ingredients of flatbreads: technological and nutritional properties	15
Effect of traditional and novel processing technologies on the thermo-pasting, microstructural, nutritional, and antioxidant properties of finger millet and Bambara groundnut flours	15
Aqueous two‐phase anthocyanins partitioning from açai – laboratory scale‐up	15
Trend analysis of sustainability claims in meat and dairy product launches (2004–2023): a case study of the UK, the USA, and China	15
Elderberry pomace for food/nutraceutical product development: impact of drying methods and simulated in vitro gastrointestinal digestion on phenolic profile and bioaccessibility	15
Valorisation of kinnow peel for development of phytochemical enriched tea infusion: standardisation of tea bag loading, dipping temperature and dips per minute for the better extraction of bioactive c	15
Understanding starch digestibility of rice: a study in brown rice	15
Effect of pectin and temperature on sunflower meal colloidal particles for emulsion structure and stabilisation	15
Stearic acid enhanced starch nanocrystal integration in cassava starch film	15
Green synthesis of iron oxide nanoparticles from extracts of Daucus carota subsp. sativus whole vegetable, peel, pomace, and juice and their application as antibacterial agents and Fenton-like	15
Effects of adding chickpea and chestnut flours to layer cakes	14
Improving water retention of chicken breast meats by CaCl2 combined with pulsed electric fields	14
Germinated high‐resistant starch rice: A potential novel functional food	14
Phenolic composition, antiproliferative and antiulcerogenic activities of a polyphenol‐rich purified extract from açai (Euterpe oleracea) fruits	14
The structural rearrangement and depolymerisation induced by high‐pressure homogenisation inhibit the thermal aggregation of myofibrillar protein	14
Anti‐inflammation of bioactive compounds from ethanolic extracts of edible bamboo mushroom (Dictyophora indusiata) as functional health promoting food ingredients	14
Influence of microwave treatments on viability and vitality of wine‐origin microorganisms	14
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Magnetic field improves the quality of frozen tilapia fillets by decreasing the ice crystals during freezing process	14
Effectiveness of bacteriophage JN01 incorporated in gelatin film with protocatechuic acid on biocontrol of Escherichia coli O157:H7 in beef	14
Effect of Levilactobacillus brevis TISTR 860 and Lactiplantibacillus plantarum TISTR 951 on gamma‐aminobutyric acid content in fermented rice flour and rice noodles (Kanomjeen)	14
Effect of alkaline ionised water on grass carp fillets: insight into physicochemical, microbial composition and miofibrillar proteins	14
Mushroom‐based biocatalysts for the synthesis of aroma and flavours from exogenous organic molecules: a review of two decades	14
Antioxidant and antibacterial activities of indigenous plant leaf ethanolic extracts and their use for extending the shelf‐life of Nile tilapia (Oreochromis niloticus) mince	14
Replacement of buckwheat by black sorghum flour on soba‐type noodles	14
Study on antioxidant activity of wheat bran extract microcapsules in vitro and in vivo	14
Probing into the mechanism of adding tussah pupa powder to improve the deterioration of a pork batter emulsified gel	14
Unravelling the relation between natural microbiota and biogenic amines in Brazilian dry‐cured loin: a chemometric approach	14
Quality enhancement of sweet potato puree oat mixed-grain noodles based on curdlan: recommended addition level and mechanism	14
In vitro enzymatic synthesis of a monomeric theaflavin using a polyphenol oxidase isozyme from tea (Camellia sinensis) leaf	14
Antifungal features and properties of Pickering emulsion coating from alginate/lemongrass oil/cellulose nanofibers	14
Investigation into the physiochemical properties of soy protein isolate and concentrate powders from different manufacturers	14
Alginate‐based coatings charged with hydroxyapatite and quercetin for fresh‐cut papaya shelf life	14
Effects of proteases on textural softening and changes in physical property of harpiosquillid mantis shrimp (Harpiosquilla raphidea) during the iced storage	14
Effect of phage and rhamnolipid on Salmonella Infantis biofilm removal and biological control of phage on food deterioration	14
Recent processing of peanut protein in food industry: a molecular structure perspective	14
Issue Information	14
Special issue on “green chemistry in food processing”	13
Effect of sorbitol on stabilisation of gardenia blue and food 2D/3D printing	13
Effect of ginger‐enriched pasta on acceptability and satiety	13
Characterisation of finger millet (Eleusine coracana) starch isolated by conventional and ultrasound-assisted starch isolation methods	13
Orally disintegrating films based on sodium alginate as a carrier vehicle for vitamin C	13
Influence of wax type on characteristics of oleogels from camellia oil and medium chain triglycerides	13
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Whole‐wheat bread enzymatically bioprocessed and added with green coffee infusion had improved volume and were sensory accepted when consumers were informed of the presence of healthy substances	13
Changes induced by high hydrostatic pressure in acidified and non‐acidified milk during Oaxaca cheese production	13
Bioactive lipid-enriched concentrates from squid discards by one-step and two-step extractions with non-halogenated solvents	13
Fermentative extraction of phenolic compounds from unripe areca nuts by solid‐state fermentation using newly isolated Rhizopus orizaeMW538932	13
Fatty acid distillation residues from rice oil bran refining as a source of phytochemicals	13
A novel infrared roasting to improve the flavour profile of virgin rapeseed oils	13
Insights into the relations between the molecular structures and physicochemical properties of normal and waxy wheat B‐starch after repeated and continuous annealing	13
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Analysis of bioactive compounds in Cordyceps militaris fruiting bodies and dietary supplements: in vitro bioaccessibility determination in artificial digestive juices	13
Improved ability of liposomes to encapsulate ascorbic acid via coating with xanthan gum	13