Innovative Food Science & Emerging Technologies

Article	Citations
Effect of atmospheric cold plasma on the functional properties of whole wheat (Triticum aestivum L.) grain and wheat flour	108
Exploring the potential of antioxidants from fruits and vegetables and strategies for their recovery	91
Improving the texture and rheological qualities of a plant-based fishball analogue by using konjac glucomannan to enhance crosslinks with soy protein	90
Improvement of pea protein gelation at reduced temperature by atmospheric cold plasma and the gelling mechanism study	84
Electrospun nanofibers as food freshness and time-temperature indicators: A new approach in food intelligent packaging	81
Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality	80
4D printing of lotus root powder gel: Color change induced by microwave	78
Pulsed electric field combined with microwave-assisted extraction of pectin polysaccharide from jackfruit waste	70
Green ultrasound and microwave extraction of carotenoids from passion fruit peel using vegetable oils as a solvent: Optimization, comparison, kinetics, and thermodynamic studies	69
Synergistic effect of microwave 3D print and transglutaminase on the self-gelation of surimi during printing	69
The effect of Pulsed Electric Field as a pre-treatment step in Ultrasound Assisted Extraction of phenolic compounds from fresh rosemary and thyme by-products	69
A halochromic indicator based on polylactic acid and anthocyanins for visual freshness monitoring of minced meat, chicken fillet, shrimp, and fish roe	68
Industry-scale microfluidization as a potential technique to improve solubility and modify structure of pea protein	66
Novel and emerging technologies used by the U.S. food processing industry	65
Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches	65
Improvement of drying efficiency and quality attributes of blueberries using innovative far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD)	63
Assessing functional properties of rapeseed protein concentrate versus isolate for food applications	62
Complex coacervation of pea protein isolate and tragacanth gum: Comparative study with commercial polysaccharides	61
Fabrication and characterization of a novel biphasic system based on starch and ethylcellulose as an alternative fat replacer in a model food system	60
Nanoemulsions: Techniques for the preparation and the recent advances in their food applications	56
Highly efficient extraction of mulberry anthocyanins in deep eutectic solvents: Insights of degradation kinetics and stability evaluation	55
Effect of plasma activated water (PAW) on rocket leaves decontamination and nutritional value	52
Microwave assisted fluidized bed drying of nutmeg mace for essential oil enriched extracts: An assessment of drying kinetics, process optimization and quality	52
A two-step air classification and electrostatic separation process for protein enrichment of starch-containing legumes	52
Effects of electrolysed water combined with ultrasound on inactivation kinetics and metabolite profiles of Escherichia coli biofilms on food contact surface	51

Fibrous meat analogues containing oat fiber concentrate and pea protein isolate: Mechanical and physicochemical characterization	48
Green nanotechnology for preserving and enriching yogurt with biologically available iron (II)	48
Far infrared assisted refractance window drying of apple slices: Comparative study on flavour, nutrient retention and drying characteristics	47
Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties	46
Effect of pulsed electric fields on cricket (Acheta domesticus) flour: Extraction yield (protein, fat and chitin) and techno-functional properties	46
Microwave drying of germinated brown rice: Correlation of drying characteristics with the final quality	46
Influence of pulsed electric field (PEF) and ultrasound treatment on the frying behavior and quality of potato chips	45
Effects of layer arrangement on heating uniformity and product quality after hot air assisted radio frequency drying of carrot	44
Rapeseed protein concentrate as a potential ingredient for meat analogues	44
Effect of multipin atmospheric cold plasma discharge on functional properties of little millet (Panicum miliare) flour	44
Preparation and characterization of surimi-based imitation crab meat using coaxial extrusion three-dimensional food printing	44
Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment	44
Effect of Cold Atmospheric Plasma processing on quality and shelf-life of ready-to-eat rocket leafy salad	43
Process intensification technologies for the recovery of valuable compounds from cocoa by-products	42
Enrichment of yogurt with carrot soluble dietary fiber prepared by three physical modified treatments: Microstructure, rheology and storage stability	42
Ultrasound assisted vis-à-vis classical heating for the conjugation of whey protein isolate-gellan gum: Process optimization, structural characterization and physico-functional evaluation	42
Combined ultrasound and heat pretreatment improve the enzymatic hydrolysis of clam (Aloididae aloidi) and the flavor of hydrolysates	42
Effect of moderate electric field on structural and thermo-physical properties of sunflower protein and sodium caseinate	41
Effect of ultrasound pre-treatment on the kinetics and thermodynamic properties of guava slices drying process	41
Effect of cold atmospheric plasma and pulsed electromagnetic fields on strawberry quality and shelf-life	41
Encapsulation of curcumin using Grass pea (Lathyrus sativus) protein isolate/Alyssum homolocarpum seed gum complex nanoparticles	41
Analyzing the effects of 3D printing process per se on the microstructure and mechanical properties of cereal food products	40
Dual-frequency sequential ultrasound thawing for improving the quality of quick-frozen small yellow croaker and its possible mechanisms	39
Moisture transfer and microstructure change of banana slices during contact ultrasound strengthened far-infrared radiation drying	38
Green emerging extraction technologies to obtain high-quality vegetable oils from nuts: A review	38
Properties of starch nanoparticle obtained by ultrasonication and high pressure homogenization for developing carotenoids-enriched powder and Pickering nanoemulsion	38
Sensory design in food 3D printing – Structuring, texture modulation, taste localization, and thermal stabilization	38
Cold plasma enzyme inactivation on dielectric properties and freshness quality in bananas	38
Integration of pressurized liquids and ultrasound in the extraction of bioactive compounds from passion fruit rinds: Impact on phenolic yield, extraction kinetics and technical-economic evaluation	38
Food and salt structure design for salt reducing	37
Survival of probiotic bacteria nanoencapsulated within biopolymers in a simulated gastrointestinal model	37
Multiphysics modeling of microwave heating of solid samples in rotary lifting motion in a rectangular multi-mode cavity	36
Influencing factors on the ability to assemble a complex meat analogue using a soy-protein-binder	36
Soy protein-polysaccharide complex coacervate under physical treatment: Effects of pH, ionic strength and polysaccharide type	36
Effects of transglutaminase and cooking method on the physicochemical characteristics of 3D-printable meat analogs	36
Effect of twin-xuscrew extrusion combined with cold plasma on multi-scale structure, physicochemical properties, and digestibility of potato starches	36
Effects of combined radio frequency with hot water blanching on enzyme inactivation, color and texture of sweet potato	36
Preservation treatment of fresh raspberries by e-beam irradiation	36
Dielectric properties of water relevant to microwave assisted thermal pasteurization and sterilization of packaged foods	36
Dielectric barrier discharge and radio-frequency plasma effect on structural properties of starches with different amylose content	35
Development of model mouth for food oral processing studies: Present challenges and scopes	35
Effects of ultraviolet-light emitting diodes (UV-LEDs) on microbial inactivation and quality attributes of mixed beverage made from blend of carrot, carob, ginger, grape and lemon juice	35
Freeze-dried snacks obtained from frozen vegetable by-products and apple pomace – Selected properties, energy consumption and carbon footprint	34
Plant-based beverages: Ecofriendly technologies in the production process	34
Extraction of bioactive compounds from Curcuma longa L. using deep eutectic solvents: In vitro and in vivo biological activities	34
Development of effective drying strategy with a combination of radio frequency (RF) and convective hot-air drying for inshell hazelnuts and enhancement of nut quality	34
Sunflower protein concentrate: A possible and beneficial ingredient for gluten-free bread	34
Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting	34
Partial replacement of meat by superworm (Zophobas morio larvae) in cooked sausages: Effect of heating temperature and insect:Meat ratio on structure and physical stability	33
Extraction of fish oil from fish heads using ultra-high pressure pre-treatment prior to enzymatic hydrolysis	33

Benefits of thermosonication in orange juice whey drink processing	33
Characterization and storage stability of spray dried soy-rapeseed lecithin/trehalose liposomes loaded with a tilapia viscera hydrolysate	33
Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing	33
Biological activity and sensory evaluation of cocoa by-products NADES extracts used in food fortification	33
Ultrasonic-assisted protein extraction from sunflower meal: Kinetic modeling, functional, and structural traits	33
Rejuvenated Brewer's Spent Grain: The impact of two BSG-derived ingredients on techno-functional and nutritional characteristics of fibre-enriched pasta	33
Effects of germination on the physicochemical, nutritional and in vitro digestion characteristics of flours from waxy and nonwaxy proso millet, common buckwheat and pea	33
Effects of pulsed electric field on fat globule structure, lipase activity, and fatty acid composition in raw milk and milk with different fat globule sizes	33
Impact of pre-treatment with pulsed electric field on drying rate and changes in spinach quality during hot air drying	33
Technological strategies to improve gelation properties of legume proteins with the focus on lupin	32
Properties of binary complexes of whey protein fibril and gum arabic and their functions of stabilizing emulsions and simulating mayonnaise	32
Green ultra-high pressure extraction of bioactive compounds from Haematococcus pluvialis and Porphyridium cruentum microalgae	32
Single-step recovery of pectin and essential oil from lemon waste by ohmic heating assisted extraction/hydrodistillation: A multi-response optimization study	32
Effect of Tetragenococcus halophilus, Zygosaccharomyces rouxii, and Torulopsis versatilis addition sequence on soy sauce fermentation	32
Characterization and efficacy of a composite coating containing chitosan and lemongrass essential oil on postharvest quality of guava	32
Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages	31
Vacuum-steam pulsed blanching (VSPB) softens texture and enhances drying rate of carrot by altering cellular structure, pectin polysaccharides and water state	31
Effect of moderate electric fields on the structural and gelation properties of pea protein isolate	31
Heating performance of microwave ovens powered by magnetron and solid-state generators	31
Construction of plant-based adipose tissue using high internal phase emulsions and emulsion gels	30
Dehydration of apple slices by sequential drying pretreatments and airborne ultrasound-assisted air drying: Study on mass transfer, profiles of phenolics and organic acids and PPO activity	30
Effect of water, fat, and salt contents on heating uniformity and color of ground beef subjected to radio frequency thawing process	30
Microwave and ultrasound assisted extraction of phytocompounds from black jamun pulp: Kinetic and thermodynamics characteristics	30
Hot air-assisted radio frequency drying of black carrot pomace: Kinetics and product quality	30
Whey protein-blackcurrant concentrate particles obtained by spray-drying and freeze-drying for delivering structural and health benefits of cookies	30
Exploring the activation mechanism of alcalase activity with pulsed electric field treatment: Effects on enzyme activity, spatial conformation, molecular dynamics simulation and molecular docking para	30
3D printing performance using radio frequency electromagnetic wave modified potato starch	30
Comparative assessment of HTST, hydrodynamic cavitation and ultrasonication on physico-chemical properties, microstructure, microbial and enzyme inactivation of raw milk	29
Microwave-induced deformation behaviors of 4D printed starch-based food products as affected by edible salt and butter content	29
Electrospinning as a novel strategy for the encapsulation of living probiotics in polyvinyl alcohol/silk fibroin	29
Agri-food loss and waste management: Win-win strategies for edible discarded fruits and vegetables sustainable reuse	29
Radio frequency tempering multiple layers of frozen tilapia fillets: the temperature distribution, energy consumption, and quality	29
Gelatin microgel-stabilized high internal phase emulsion for easy industrialization: Preparation, interfacial behavior and physical stability	29
An eco-friendly pressure liquid extraction method to recover anthocyanins from broken black bean hulls	28
Inactivation kinetics of polyphenol oxidase and peroxidase in pineapple juice by dielectric barrier discharge plasma technology	28
Pressurized liquids vs. high intensity focused ultrasounds for the extraction of proteins from a pomegranate seed waste	28
Novel assistive technologies for efficient freezing of pork based on high voltage electric field and static magnetic field: A comparative study	28
Impact of 3D printing and post-processing parameters on shape, texture and microstructure of carrot appetizer cake	28
Moisture diffusion by the fractional-time model in convective drying with ultrasound-ethanol pretreatment of banana slices	28
Dairy foods and novel thermal and non-thermal processing: A bibliometric analysis	28
PEF as pretreatment to ultrasound-assisted convective drying: Influence on quality parameters of orange peel	28
Applying ultrasound-assisted processing to obtain cellulose fibres from rice straw to be used as reinforcing agents	28
Novel approach for lutein extraction: Food grade microemulsion containing soy lecithin & sunflower oil	28
Artificial intelligence-based identification of butter variations as a model study for detecting food adulteration	28
Microencapsulation and controlled release of α-tocopherol by complex coacervation between pea protein and tragacanth gum: A comparative study with arabic and tara gums	28
Dry and wet fractionation of plant proteins: How a hybrid process increases yield and impacts nutritional value of faba beans proteins	27
Effects of incorporating different kinds of peptides on the foaming properties of egg white powder	27
Changes in the milk serum proteome after thermal and non-thermal treatment	27
Effects of high voltage electric field on storage life and antioxidant capacity of whole pomegranate fruit	27
Multi-frequency power thermosonication treatments of clear strawberry juice: Impact on color, bioactive compounds, flavor volatiles, microbial and polyphenol oxidase inactivation	27
Effects of pulsed electric field pretreatment on mass transfer and quality of beef during marination process	27
Application of PEF- and OD-assisted drying for kiwifruit waste valorisation	27
Antibacterial mechanisms of thyme essential oil nanoemulsions against Escherichia coli O157:H7 and Staphylococcus aureus: Alterations in membrane compositions and characteristics	27
Pulsed electric fields (PEF) as hot air drying pre-treatment: Effect on quality and functional properties of saffron (Crocus sativus L.)	27
Enhancing lycopene stability and bioaccessibility in homogenized tomato pulp using emulsion design principles	27
Effect of gums on the multi-scale characteristics and 3D printing performance of potato starch gel	27
Effect of high-pressure processing on bacterial inactivation in açaí juices with varying pH and soluble solids content	26
Modification of insoluble dietary fiber from rice bran with dynamic high pressure microfluidization: Cd(II) adsorption capacity and behavior	26
High hydrogen peroxide concentration-low exposure time of plasma-activated water (PAW): A novel approach for shelf-life extension of Asian sea bass (Lates calcarifer) steak	26
Sourdough “ciabatta” bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties	26
Dry fractionation to produce functional fractions from mung bean, yellow pea and cowpea flour	26
Pulsed electric field and mild thermal processing affect the cooking behaviour of carrot tissues (Daucus carota) and the degree of methylesterification of carrot pectin	26
Ultrasonication retains more milk fat globule membrane proteins compared to equivalent shear-homogenization	26
Micro/nano emulsion delivery systems: Effects of potato protein/chitosan complex on the stability, oxidizability, digestibility and β - carotene release characteristics of the emulsion	26
High-temperature air fluidization improves cooking and eating quality and storage stability of brown rice	26
Influence of atmospheric-pressure cold plasma-induced oxidation on the structure and functional properties of egg white protein	26
Effect of pore characteristics on oil absorption behavior during frying of potato chips	26
Advances and innovations associated with the use of acoustic energy in food processing: An updated review	26
Thermal management and performance enhancement of domestic refrigerators and freezers via phase change materials: A review	25
Performance evaluation of biobased/biodegradable films for in-package thermal pasteurization	25
Moderate electric field pasteurization of milk in a continuous flow unit: Effects of process parameters, energy consumption, and shelf-life determination	25
Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking	25
Food protein network formation and gelation induced by conductive or microwave heating: A focus on hen egg white	25
Microbiological predictive modeling and risk analysis based on the one-step kinetic integrated Wiener process	25
Predicting the extrudability of complex food materials during 3D printing based on image analysis and gray-box data-driven modelling	25
Influence of electron beam treatment on naturally contaminated red pepper (Capsicum annuum L.) powder: Kinetics of microbial inactivation and physicochemical quality changes	25
Roasted coffee oil microencapsulation by spray drying and complex coacervation techniques: Characteristics of the particles and sensory effect	25
A novel strategy for improving drying efficiency and quality of cream mushroom soup based on microwave pre-gelatinization and infrared freeze-drying	25
Inactivation and removal of Enterobacter aerogenes biofilm in a model piping system using plasma-activated water (PAW)	25
The impact of high-pressure homogenization on thermal gelation of Arthrospira platensis (Spirulina) protein concentrate	25

Enhanced hydration properties and antioxidant activity of peanut protein by covalently binding with sesbania gum via cold plasma treatment	25
Pulsed electric fields (PEF), pressurized liquid extraction (PLE) and combined PEF + PLE process evaluation: Effects on Spirulina microstructure, biomolecules recovery and Triple TOF-LC-MS-MS polyphen	25
Interactions of water-soluble myofibrillar protein with chitosan: Phase behavior, microstructure and rheological properties	24
Effects of electron-beam generated X-ray irradiation on the postharvest storage quality of Agaricus bisporus	24
Assessment of plant tissue disintegration degree and its related implications in the pulsed electric field (PEF)–assisted aqueous extraction of betalains from the fresh red beetroot	24
Effect of dielectric barrier discharge atmospheric cold plasma treatment on structural, thermal and techno-functional characteristics of sodium caseinate	24
Antimicrobial activity of Thymus zygis essential oil against Listeria monocytogenes and its application as food preservative	24
Effects of freeze-thaw cycles of Pacific white shrimp (Litopenaeus vannamei) subjected to radio frequency tempering on melanosis and quality	24
Non-thermal dielectric barrier discharge plasma hydrogenation for production of margarine with low trans-fatty acid formation	24
Thin layer modeling of drying kinetics, rehydration kinetics and color changes of osmotic pre-treated pineapple (Ananas comosus) slices during drying: Development of a mechanistic model for mass trans	24
High pressure processing at ultra-low temperatures: Inactivation of foodborne bacterial pathogens and quality changes in frozen fish fillets	24
Advances in pullulan production from agro-based wastes by Aureobasidium pullulans and its applications	24
Effect of phospholipids on membrane characteristics and storage stability of liposomes	23
Moderate pulsed electric field-induced structural unfolding ameliorated the gelling properties of porcine muscle myofibrillar protein	23
Characterization of Moringa oleifera leaf and seed protein extract functionality in emulsion model system	23
Conventional and ohmic heating pasteurization of fresh and thawed sheep milk: Energy consumption and assessment of bacterial microbiota during refrigerated storage	23
Aqueous ozone treatment inhibited degradation of cellwall polysaccharides in fresh-cut apple during cold storage	23
An alternative plant-based fermented milk with kefir culture using apricot (Prunus armeniaca L.) seed extract: Changes in texture, volatiles and bioactivity during storage	23
Influence of konjac glucomannan on thermal and microscopic properties of frozen wheat gluten, glutenin and gliadin	23
Infrared and Microwave as a dry blanching tool for Irish potato: Product quality, cell integrity, and artificial neural networks (ANNs) modeling of enzyme inactivation kinetic	23
Application of vacuum impregnation and CO2-laser microperforations in the potential acceleration of the pork marinating process	23
Ultrasound-triggered transglutaminase-catalyzed egg white-bovine gelatin composite hydrogel: Physicochemical and rheological studies	23
Layer-by-layer electrostatic self-assembled coatings based on flaxseed gum and chitosan for Mongolian cheese preservation	23
Increasing peptide yield of soybean meal solid-state fermentation of ultrasound-treated Bacillus amyloliquefaciens	22
Cold plasma hydrophilization of soy protein isolate and milk protein concentrate enables manufacturing of surfactant-free water suspensions. Part I: Hydrophilization of food powders using cold plasma	22
Improving radio frequency heating uniformity using a novel rotator for microorganism control and its effect on physiochemical properties of raisins	22
Industry-scale microfluidizer system produced whole mango juice: Effect on the physical properties, microstructure and pectin properties	22
Effects of different pretreatment methods on drying kinetics, three-dimensional deformation, quality characteristics and microstructure of dried apple slices	22
Infrared-assisted freeze-drying (IRFD) of açai puree: Effects on the drying kinetics, microstructure and bioactive compounds	22
Effects of combined pulsed electric field and blanching pretreatment on the physiochemical properties of French fries	22
Atmospheric cold plasma effect on quality attributes of banana slices: Its potential use in blanching process	22
Investigation of flow field, die swelling, and residual stress in 3D printing of surimi paste using the finite element method	22
Combined effects of limited enzymatic hydrolysis and high hydrostatic pressure on the structural and emulsifying properties of rice proteins	22
Water release kinetics from soy protein gels and meat analogues as studied with confined compression	21
Reducing freeze-thaw drip loss of mixed vegetable gel by 3D printing porosity	21
High hydrostatic pressure treatment of Arthrospira (Spirulina) platensis extracts and the baroprotective effect of sugars on phycobiliproteins	21
Effectiveness of pulsed light treatments assisted by mild heat on Saccharomyces cerevisiae inactivation in verjuice and evaluation of its quality during storage	21
pH and ultrasound driven structure-function relationships of soy protein hydrolysate	21
Advances in legume protein extraction technologies: A review	21
Steam explosion improves extractability, antioxidant activity and α-glucosidase inhibitory activity of the constituents of Java tea (Clerodendranthus spicatus)	21
Ultrasonic-assisted leaching of glucose and fructose as an alternative mitigation technology of acrylamide and 5- hydroxymethylfurfural in potato chips	21
A temporal view of the water kefir microbiota and flavour attributes	21
Dielectric barrier discharge plasma improved the fine structure, physicochemical properties and digestibility of α-amylase enzymatic wheat starch	21
Detoxification of Ochratoxin A by pulsed light in grape juice and evaluation of its degradation products and safety	21
An innovative method for preventing honey crystallization	21
Radio frequency combined hot air (RF-HA) drying of tilapia (Oreochromis niloticus L.) fillets: Drying kinetics and quality analysis	21
Effect of high pressure-treated wheat starch as a fat replacer on the physical and rheological properties of reduced-fat O/W emulsions	20
Casting and extrusion processes to produce bio-based plastics using cassava starch modified by the dry heat treatment (DHT)	20
Changes in quality attributes of pulsed light and thermally treated mixed fruit beverages during refrigerated storage (4 °C) condition	20
Chlorinated wash water and pH regulators affect chlorine gas emission and disinfection by-products	20
Effect of pin-to-plate atmospheric cold plasma on jackfruit seed flour functionality modification	20
Effect of pulsed electric field and mild thermal processing on texture-related pectin properties to better understand carrot (Daucus carota) texture changes during subsequent cooking	20
Continuous production of tempe-based bioactive peptides using an automated enzymatic membrane reactor	20
Effect of intensive pulsed light on the activity, structure, physico-chemical properties and surface topography of polyphenol oxidase from mushroom	20
High voltage electrical discharges followed by deep eutectic solvents extraction for the valorization of pomegranate seeds (Punica granatum L.)	20
Effect of microwave extraction temperature on the chemical structure and oil-water interface properties of fish skin gelatin	20
Extending shelf life of desalted cod by high pressure processing	20
Parameters affecting the printability of 3D-printed processed cheese	20
Impact of silkworm pupae (Bombyx mori) powder on cream foaming, ice cream properties and palatability	20
Concentration and purification by crossflow microfiltration with diafiltration of carotenoids from a by-product of cashew apple juice processing	20
Developing a rotation device in radio frequency systems for improving the heating uniformity in granular foods	19
Characterization of PHBV films loaded with FO1 bacteriophage using polyvinyl alcohol-based nanofibers and coatings: A comparative study	19
Alterations of phenolic compounds in red raspberry juice induced by high-hydrostatic-pressure and high-temperature short-time processing	19
Improving the emulsifying property of potato protein by hydrolysis: an application as encapsulating agent with maltodextrin	19
The application of novel rotary plasma jets to inhibit the aflatoxin-producing Aspergillus flavus and the spoilage fungus, Aspergillus niger on peanuts	19
Enhancement of anthocyanins extraction from haskap by cold plasma pretreatment	19
Optimization of in-package cold plasma treatment conditions for raw chicken breast meat with response surface methodology	19
In vitro bioaccessibility of isoflavones from a soymilk-based beverage as affected by thermal and non-thermal processing	19
Ultrasound-assisted production of emulsion-filled pectin hydrogels to encapsulate vitamin complex: Impact of the addition of xylooligosaccharides, ascorbic acid and supercritical CO2 drying	19
Fortification of wheat flour with black soldier fly prepupae. Evaluation of technological and nutritional parameters of the intermediate doughs and final baked products	19
Development of phase change material assisted evacuated tube solar dryer: Investigation of thermal profile, drying characteristics, and functional properties of pumpkin slices	19
Power absorption analysis of two-component materials during microwave thawing and heating: Experimental and computer simulation	19
The effect of pulsed electric fields pre-treatment on the volatile and phenolic profiles of Merlot grape musts at different winemaking stages and the sensory characteristics of the finished wines	18
Rational construction of citrus essential oil nanoemulsion with robust stability and high antimicrobial activity based on combination of emulsifiers	18
E-beam irradiation of strawberries: Investigation of microbiological, physicochemical, sensory acceptance properties and bioactive content	18
Utilization of ultrasound and pulse electric field for the extraction of water-soluble non-starch polysaccharide from taro (Colocasia esculenta) peel	18
The effects of various Chinese processing methods on the nutritional and safety properties of four kinds of meats	18
Interfacial activity of phenolic-rich extracts from avocado fruit waste: Influence on the colloidal and oxidative stability of emulsions and nanoemulsions	18
Influence of dietary fiber on in-vitro lipid digestion of emulsions prepared with high-intensity ultrasound	18
High-voltage electrostatic field-assisted modified atmosphere packaging for long-term storage of pakchoi and avoidance of off-flavors	18
Comparison of microwave-assisted induction heating system (MAIH) and individual heating methods on the quality of pre-packaged white shrimp	18
Effect of dynamic high-pressure microfluidization on physicochemical, structural, and functional properties of oat protein isolate	18
Investigation of novel cold atmospheric plasma sources and their impact on the structural and functional characteristics of pea protein	18
Designing and utilizing 3D printed chitosan/halloysite nanotubes/tea polyphenol composites to maintain the quality of fresh blueberries	18
Pasteurization of egg white by integrating ultrasound and microwave: Effect on structure and functional properties	18
Impact of an in vitro dynamic gastrointestinal digestion on phenolic compounds and antioxidant capacity of apple treated by high-pressure processing	18
Synergism effect of low voltage electrostatic field and antifreeze agents on enhancing the qualities of frozen beef steak: Perspectives on water migration and protein aggregation	17
Heating uniformity in radio frequency treated walnut kernels with different size and density	17
High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state	17
Study of continuous cake pre-baking in a rectangular channel using ohmic heating	17
Edible films produced from agrifood by-products and wastes	17
In-package atmospheric cold plasma inactivation of Salmonella in freeze-dried pet foods: Effect of inoculum population, water activity, and storage	17
Combined calcium pretreatment and ultrasonic/microwave drying to dehydrate black chokeberry: Novel mass transfer modeling and metabolic pathways of polyphenols	17
Seaweed as an alternative protein source: Prospective protein extraction technologies	17
Variations of polyphenols, sugars, carotenoids, and volatile constituents in pumpkin (Cucurbita moschata) during high pressure processing: A kinetic study	17