Innovative Food Science & Emerging Technologies

Article	Citations
Brewers' spent grain proteins: The extraction method determines the functional properties	100
Investigating the influence of E-beam irradiated sorghum flour on the structure, physicochemical properties, and processing suitability of sorghum/wheat mixed flour-dough-bread: A related mechanism	95
Improving the textural and functional properties of soy protein isolate using dielectric barrier discharge (DBD) plasma-assisted pH-shifting	87
Identification of turntable function in a solid-state microwave heating process with diverse frequency-shifting strategies applied	86
A temporal view of the water kefir microbiota and flavour attributes	76
Effect of moderate electric fields on the structural and gelation properties of pea protein isolate	75
Effects of multilayer Nano/Mini Furcellaran/Chitosan Emulsions with oregano essential oil and bioactive peptides on sensory, physicochemical properties and retrogradation in Sushi in cold storage cond	72
Nanoliposomes, from food industry to nutraceuticals: Interests and uses	69
Microbiological predictive modeling and risk analysis based on the one-step kinetic integrated Wiener process	69
Microwave decontamination processing of tahini and process design considerations using a computational approach	69
Effect of pulsed electric field, mild thermal pretreatment and calcium on texture changes of potato (Solanum tuberosum L.) during subsequent cooking	68
Study on dynamic response mechanism of rice grains in friction rice mill and scale-up approach of parameter based on discrete element method	63
Fluence (UV dose) distribution assessment of UV-C light at 254 nm on food surfaces using radiochromic film dosimetry integrated with image processing and convolutional neural network (CNN)	61
Developing practical and small-scale radio frequency technology for tempering minced chicken breast at home	53
Potent antioxidant and anti-inflammatory bioactivities of fish roe-derived extracts	52
Editorial Board	52
Quick-freezing based on a nitrogen reversed Brayton cryocooler prototype: Effects on the physicochemical characteristics of beef longissimus thoracis muscle	51
Impact of pulsed electric field treatment on the viability of Tenebrio molitor insect biomass, and on the following pressing and drying processes	51
Casein micelle formation as a calcium phosphate phase separation process: Preparation of artificial casein micelles through vacuum evaporation and membrane processes	51
Editorial Board	50
Editorial Board	46
Functional gels from bovine blood proteins as fat substitutes and potential carriers of heme iron	46
Application of steam explosion for preparing high value-added antioxidants from eggshell membrane waste	46
Understanding the influence of PEF treatment on minerals and lipid oxidation of wet- and dry-aged venison M. longissimus dorsi muscle	45
Modelling of the electron range for use of E-beam treatment for boned dry-cured hams sanitation	44

Study of the internal mechanism of L-glutamate for improving the survival rate of Lactiplantibacillus plantarum LIP-1 after freeze-drying	44
Understanding the mechanisms of action of atmospheric cold plasma towards the mitigation of the stress induced in molds: The case of Aspergillus chevalieri	42
Inactivation of foodborne pathogenic bacteria in water and stainless steel surfaces by vacuum-UV amalgam lamp and low-pressure mercury UV lamp irradiation	42
Role of fat on the quality and shelf-life of gluten-free bread baked by Ohmic heating and conventional deck oven	41
A dialysis membrane process for the in vitro simulation of bile acids absorption in the small intestine	41
Computer-supported probabilistic engineering tools assisting fill optimization and the waste reduction of low/intermediate moisture foods supporting vulnerable populations	41
Multi-frequency thermosonication washing treatments of fresh-cut lotus root: Effect on the accumulation of phenolics and storage quality characterization evaluation	40
Amino acid profile and protein bioaccessibility of two Galdieria sulphuraria strains cultivated autotrophically and mixotrophically in pilot-scale photobioreactors	39
Evaluation of mechanical properties, heating rate and radio frequency explosive puffing (RFEP) quality of purple sweet potato under different moisture contents and moisture equilibrium process	39
Development of a Nile tilapia (Oreochromis niloticus) gut microbiota-derived bacterial consortium with antibacterial activity against fish pathogens	39
A novel antibacterial mechanism of atmospheric cold plasma against Staphylococcus aureus through degradation of cellular staphyloxanthin	39
Feasibility of using a protein gel for masticatory assessment of older people	38
Extraction of anthocyanin from Hibiscus rosa-sinensis and concentration by forward osmosis membrane process	38
Reactive molecular dynamics simulation on degradation of aflatoxin B1 by cold atmospheric plasmas	38
Degradation kinetics of pomegranate juice phenolics under cold and warm sonication process	38
Cycling versus Continuous High Pressure treatments at moderate temperatures: Effect on bacterial spores?	37
Efficacy optimization of plasma-activated water for food sanitization through two reactor design configurations	36
Novel food ingredients: Evaluation of commercial processing conditions on nutritional and technological properties of edible cricket (Acheta domesticus) and its derived parts	36
A systematic investigation of direct and indirect-cold atmospheric plasma treatment on Bacillus cereus and the application in black pepper	36
Isolated and fermented orange and grape wastes: Bromatological characterization and phytase, lipase and protease source	36
Improving dried mango physicochemical properties using conventional hot-air drying coupled with a novel technology “intensification of vaporization by decompression to the vacuum”	36
Antimicrobial activity of magnolol against Bacillus cereus and its application as food preservative	35
In vitro digestibility of rice and tapioca starch-based hydrogels produced by high-pressure processing (HPP)	35
Environment, food residue, and dry cleaning tool all influence the removal of food powders and allergenic residues from stainless steel surfaces	34
Surface properties and antibacterial characteristics of polyurethane modified by corona discharge for food processing industry	34
Emerging risk identification in the food chain – A systematic procedure and data analytical options	34
Understanding the evolution of moisture during isothermal dehydration of glutinous rice through global sensitivity analysis	34
Selective removal effect of subcritical fluid extraction on egg yolk lipids and characterization and enzymatic improvement of defatted egg yolk powder	33
Optimization of temperate extrusion-assisted flaking process conditions for the production of ricebean (Vigna umbellata) flakes	33
Novel electromagnetic-black-hole-based high-efficiency single-mode microwave liquid-phase food heating system	33
Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages	33
Comparing inactivation of Escherichia coli O157:H7 on fresh produce using plasma-activated mist	33
Green emerging extraction technologies to obtain high-quality vegetable oils from nuts: A review	33
Numerical modelling of conjugate heat and mass transfer during hydrofluidisation food freezing in different water solutions	33
Effect of roasting duration on the solubility, structure, and IgE-binding capacity of cashew nut proteins	33
Effect of pin-to-plate atmospheric cold plasma on jackfruit seed flour functionality modification	32
A reactor engineering approach to describe bacterial inactivation during continuous UV-C light processing	32
Editorial Board	32
Immobilization of naringinase on asymmetric organic membranes: Application for debittering of grapefruit juice	32
Selective enzyme inactivation in a simulated system and in cabbage juice using electrospray technology	32
Novel rotating die coupled to a twin-screw extruder as a new route to produce meat analogues with soy, pea and gluten	32
Dispersion of bioactive substances in oils by supercritical antisolvent technology (BIOSAS process)	32
Improving the extraction efficiency and stability of β-carotene from carrot by enzyme-assisted green nanoemulsification	31
Bioprocessing of pigeon pea roots by a novel endophytic fungus Penicillium rubens for the improvement of genistein yield using semi-solid-state fermentation with water	31
Impact of non-thermal pasteurization technologies on vitamin B12 content in milk	31
Characterization of Moringa oleifera leaf and seed protein extract functionality in emulsion model system	31
Impact of processing on the functionalization of pumpkin pomace as a food texturizing ingredient	31
Pasteurization of tender coconut water by pulsed light treatment: Microbial safety, enzymatic inactivation, and impact on physicochemical properties	31
Reducing the oil absorption and tailoring starch properties in banana slices by integrated ultrasound in infrared frying	31
Pulsed electric field processing of fruit juices with inactivation of enzymes with new inactivation kinetic model and determination of changes in quality parameters	30

The effects of various Chinese processing methods on the nutritional and safety properties of four kinds of meats	30
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	30
Plant-based beverages: Ecofriendly technologies in the production process	30
Flour Quality effects on percolation of gas bubbles in wheat flour doughs	30
Kinetics of high pressure homogenization assisted protein extraction from Chlorella pyrenoidosa	30
Orally self-disintegrating milk protein-based puffs enriched with in-process generated short chain galacto-oligosaccharides by supercritical fluid extrusion	29
Comparison of microwave-assisted induction heating system (MAIH) and individual heating methods on the quality of pre-packaged white shrimp	29
Application of emerging non-thermal technologies to sodium reduction in ready-to-eat fish products	29
Effects of high hydrostatic pressure on nutritional composition and cooking quality of whole grains and legumes	29
Diagnosis based on sensory data: Application to wheat grading quality	29
Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting	29
Effects of different physical technology on compositions and characteristics of bean dregs	29
Exploring the efficacy of a novel high-pressure carbon dioxide method for food microbial inactivation on a synthetic matrix	29
Enhancing uniformity and energy efficiency of microwave heating for different cavity loads: Frequency-shifting strategies using feedback signals from solid-state microwave generators	28
Preparing Ganoderma lucidum slices by improved steam explosion enhances their apparent, functional and structural properties	28
Improving gel properties of low-salt silver carp surimi through single-mode microwave-assisted processing	28
Impact of plasma-activated water washing on the microbial inactivation, color, and electrolyte leakage of alfalfa sprouts, broccoli sprouts, and clover sprouts	28
Insight into the mechanism on nano fish bone improving the quality of marinated snakehead fish slices during freeze-thaw cycles	28
High hydrostatic pressure effect on the concentration of selected pesticides residues in spiked honey samples	28
Design and construction of a continuous industrial scale cold plasma equipment for fresh produce industry	27
Improved lifetime of a pulsed electric field (PEF) system-using laser induced surface oxidation	27
Laser induced shockwave technology: A critical review on mechanism, equipment configuration and application for sustainable food processing	27
Modification of protein concentrate from carioca bean (Phaseolus vulgaris L.) by dynamic high-pressure technology: Structural and techno-functional properties	27
Status and trends of artificial intelligence in the R & D of future fruit & vegetable juice	27
Electric fields to support microalgae growth with a differentiated biochemical composition	27
Effect of dielectric barrier discharge high voltage atmospheric cold plasma on Aspergillus flavus inactivation and aflatoxin B1 degradation on inoculated raw peanuts	27
High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state	26
Edible films produced from agrifood by-products and wastes	26
Cold plasma pre-treatment as a promising technique to improve oil yield and its effect on Camellia seed oil quality	26
Nutrient enrichment of dairy curd by incorporation of whole and ruptured microalgal cells (Nannochloropsis salina)	26
Ultrasonic modulated rice bran protein concentrate: Induced effects on morphological, functional, rheological, and thermal characteristics	26
Variations of polyphenols, sugars, carotenoids, and volatile constituents in pumpkin (Cucurbita moschata) during high pressure processing: A kinetic study	26
Assessing functional properties of rapeseed protein concentrate versus isolate for food applications	26
Quality changes of edible oils during vacuum and atmospheric frying of potato chips	26
Inactivation effects, kinetics and mechanisms of air- and nitrogen-based cold atmospheric plasma on Pseudomonas aeruginosa	26
Plasma-activated water (PAW) and annealing for the modification of potato starch: Effects on sorption isotherms, thermodynamic and gelatinization kinetics of potato starch	26
Heating performance of microwave ovens powered by magnetron and solid-state generators	25
Sustainable snack products: Impact of protein- and fiber-rich ingredients addition on nutritive, textural, physical, pasting and color properties of extrudates	25
Nonthermal inactivation of polyphenol oxidase in apple juice influenced by moderate electric fields: Effects of periodic on-off and constant exposure electrical treatments	25
Microwave-assisted extraction, encapsulation, and bioaccessibility of carotenoids from organic tomato industry by-product	25
The application of novel rotary plasma jets to inhibit the aflatoxin-producing Aspergillus flavus and the spoilage fungus, Aspergillus niger on peanuts	25
Comparison of air freezing, liquid immersion freezing and pressure shift freezing on freezing time and quality of snakehead (Channa Argus) fillets	25
Bioprocessing of pineapple waste for sustainable production of bioactive compounds using solid-state fermentation	24
Effects of Annealing on ultra-high pressure induced gelatinization of corn starch	24
Influence of the pressure shift freezing and thawing on the microstructure of largemouth bass	24
Continuous flow microwave processing of liquid whole egg: Pasteurization and functional characteristics evaluation	24
Extraction of fish oil from fish heads using ultra-high pressure pre-treatment prior to enzymatic hydrolysis	24
Modelling of Salmonella Enteritidis inactivation in liquid whole egg under dynamic manothermosonication treatments	24
One-step bio-extraction of chitin from shrimp shells by successive co-fermentation using Bacillus subtilis and Lactobacillus plantarum	24
A smart reheating and defrosting microwave oven based on infrared temperature sensor and humidity sensor	24
Recent progress on UV-light barrier food packaging films – a systematic review	23
Pulsed electric field processing of a pomegranate (Punica granatum L.) fermented beverage	23
Optimization of solid-state fermentation conditions to improve phenolic content in corn bran, followed by extraction of bioactive compounds using natural deep eutectic solvents	23
Moisture diffusion by the fractional-time model in convective drying with ultrasound-ethanol pretreatment of banana slices	23
Evaluate the volatile retention performance of structurally modified cassava flour through pulsed electric fields	23
Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment	23
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	23
Application of PEF- and OD-assisted drying for kiwifruit waste valorisation	23
Improved flavonoid content in mulberry leaves by solid-state fermentation: Metabolic profile, activity, and mechanism	23
Application of novel blanching and drying technologies improves the potato drying kinetics and maintains its physicochemical attributes and flour functional properties	22
Influential factors of horizontal aluminum plates on radio frequency heating behaviors in a rectangular polypropylene container of edible seeds: Thickness, surface area, air gaps, electrical and diele	22
Non-thermal plasma as an innovative pretreatment technology in delignification of brewery by-product	22
Cysteine-loaded pH-responsive liposome/gold nanoparticles as a time-temperature indicator with instantaneous color change	22
Comparison of the effect of hydrodynamic and acoustic cavitations on functional, rheological and structural properties of egg white proteins	22
Shear-induced structuring of phase-separated sodium caseinate - sodium alginate blends using extrusion-based 3D printing: Creation of anisotropic aligned micron-size fibrous structures and macroscale	22
Kinetics of pulsed electric fields assisted pigment extraction from Chlorella pyrenoidosa	22
Modification of cassava starch by acetylation and pulsed electric field technology: Analysis of physical and functional properties	21
Modulating the fat globules of plant-based cream emulsion: Influence of the source of plant proteins	21
Influence of ohmic heating on the electrical conductivity, volume, and rice quality of each component of the water–rice mixture	21
High voltage electrical discharges followed by deep eutectic solvents extraction for the valorization of pomegranate seeds (Punica granatum L.)	21
Inactivation efficacy of combination treatment of blue light-emitting diodes (LEDs) and riboflavin to control E. coli O157:H7 and S. Typhimurium in apple juice	21
Enhancement of safety and quality of ready-to-cook Asian green mussel using acidic electrolyzed water depuration in combination with sous vide cooking	21
Enhancing sweetness using double emulsion technology to reduce sugar content in food formulations	21
Inactivation kinetics of polyphenol oxidase and peroxidase in pineapple juice by dielectric barrier discharge plasma technology	21
Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches	21
Effects of high voltage electric field on storage life and antioxidant capacity of whole pomegranate fruit	21
Investigation of flow field, die swelling, and residual stress in 3D printing of surimi paste using the finite element method	21
Effect of gums on the multi-scale characteristics and 3D printing performance of potato starch gel	21
Sustainable processing technologies (pulsed light, electrolysed water and ozonation) for microbial decontamination of muscle foods	21
Separation of milk fat using silicon carbide support ceramic membranes with different pore sizes	20

Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia	20
Improvement of overall quality of black rice by stabilization combined with solid-state fermentation	20
Sustainable electrical-based technologies for extraction and modification of pectin from agri-food waste	20
The fungal alternative: Insights on medicinal mushrooms-based protein-rich biomasses by submerged fermentation of agro-industrial by-products	20
Effect of sesame protein isolate modified by high-pressure homogenization, high-intensity ultrasound, and high-pressure processing on the colloidal stability of sesame paste: Determination of physicoc	20
Agri-food loss and waste management: Win-win strategies for edible discarded fruits and vegetables sustainable reuse	20
A review and prospects: Multi-omics and artificial intelligence-based approaches to understanding the effects of lactic acid bacteria and yeast interactions on fermented foods	20
The impact of pressure-shift freezing on the three-dimensional network structure and properties of myofibrillar proteins in surimi gel derived from freshwater fish	20
Isolation and characterization of superdormant Bacillus subtilis spores under high hydrostatic pressure at 200 MPa and 500 MPa	20
High-voltage electric discharge as pretreatment for efficient extraction of bioactive compounds from red onion peel	20
AI-based additive manufacturing for future food: Potential applications, challenges and possible solutions	20
Corrigendum to “The effect of postharvest water migration on metabolism of cassava root by hypobaric storage” [Innovative Food Science and Emerging Technologies, 93 (May 2024)103609]	20
Insight into the mechanism of pressure shift freezing on water mobility, microstructure, and rheological properties of grass carp surimi gel	20
Synergistic antimicrobial potential of essential oil nanoemulsion and ultrasound and application in food industry: A review	19
Application of steam explosion treatment on the collagen peptides extraction from cattle bone	19
Sourdough “ciabatta” bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties	19
Effect of probiotic fermentation on the extraction rate and bioactivity of plant-based polysaccharides: A review	19
Effects of electron beam irradiation pretreatment on the structural and functional properties of okara protein	19
Sensory design in food 3D printing – Structuring, texture modulation, taste localization, and thermal stabilization	19
Editorial Board	19
Effect of cold atmospheric plasma and pulsed electromagnetic fields on strawberry quality and shelf-life	19
To improve the gel properties of liquid whole egg by short-term lactic acid bacteria fermentation	19
Development of antimicrobial hydrogel with edible formulations to control foodborne pathogens on food surfaces consumed raw	18
Extraction of antioxidant and antimicrobial compounds from Inga marginata Willd bark and pulp using different extraction techniques and phytochemical characterization	18
Valorization of agro-industrial wastes: Converting mango seed into starch nanoparticles-based edible coating for fresh produce preservation	18
Estimation of cold denaturation temperature and its utilization in predicting protein stability as an aid in functionalizing pea protein isolate through cold denaturation	18
Optimization of pulsed electric fields combined with mild heat treatment on microbial inactivation of tender coconut water and evaluation of quality attributes during storage	18
Infrared-assisted freeze-drying (IRFD) of açai puree: Effects on the drying kinetics, microstructure and bioactive compounds	18
Inactivation of Bacillus cereus spores using a combined treatment of UV-TiO2 photocatalysis and high hydrostatic pressure	18
Investigating the effect of food trays porosity on the drying process	18
Impact of high-pressure homogenization pretreatment on recovery of curcumin from turmeric by different combinations of extraction and drying methods	18
Evaluating performances of a small-scale 50 Ω radio frequency heating system designed for home applications	18
Heating uniformity in radio frequency treated walnut kernels with different size and density	18
Seaweed as an alternative protein source: Prospective protein extraction technologies	17
Formulation and sensory characterization of low-cost, high-energy, nutritious cookies for undernourished adolescents: An approach using linear programming and fuzzy logic	17
Application of antioxidants in cold plasma treatment of fish oil	17
Nanoemulsions: Techniques for the preparation and the recent advances in their food applications	17
Inactivation and removal of Klebsiella michiganensis biofilm attached to the inner surfaces of piping by plasma-activated microbubble water (PMBW)	17
Influence of pulsed electric fields (PEF) with calcium addition on the texture profile of cooked black beans (Phaseolus vulgaris) and their particle breakdown during in vivo oral processing	17
Evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques	17
Effect of water, fat, and salt contents on heating uniformity and color of ground beef subjected to radio frequency thawing process	17
Sequential multi-stage extraction of biocompounds from Spirulina platensis: Combined effect of ohmic heating and enzymatic treatment	17
Modification of coffee coproducts by-products by dynamic high pressure, acetylation and hydrolysis by cellulase: A potential functional and sustainable food ingredient	17
Influence of pulsed electric field-assisted dehydration on the volatile compounds of basil leaves	17
Fabrication of quercetin-loaded nanoparticles based on Hohenbuehelia serotina polysaccharides and their modulatory effects on intestinal function and gut microbiota in vivo	17
Radio frequency heating induced 3D printed white croaker (Argyrosomus argentatus) surimi gelation: Effectiveness and gel quality evaluation	17
Enhancing the bioactivity of Dunaliella salina extracts through ultra-high pressure supercritical fluid extraction (UHP-SFE)	17
PEF pre-treatment and ultrasound-assisted drying at different temperatures as a stabilizing method for the up-cycling of kiwifruit: Effect on drying kinetics and final quality	17
The food matrix properties influence the antibacterial effectiveness of photodynamic and sonodynamic treatments	17
Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking	17
Encapsulated probiotic spores as a fortification strategy for development of novel functional beverages	17
Isochoric pressure-temperature behavior of lactalbumin+water reactive mixtures under subcritical conditions	16
Small-angle neutron scattering reveals basis for composition dependence of gel behaviour in oleic acid - sodium oleate oleogels	16
Ultrasound monitoring of a deformable tongue-food gel system during uniaxial compression–an in vitro study	16
A green and cost-effective approach for the efficient conversion of grape byproducts into innovative delivery systems tailored to ensure intestinal protection and gut microbiota fortification	16
Some effects of convulsive political scenarios on food systems. The Venezuelan case	16
A new spiral press filter to purify tomato juice: A central composite strategy for experimental design and optimization	16
Ultrasound-assisted separation of wheat flour: Enhancing the degree of separation and characterization analysis	16
Editorial Board	16
A simplified approach to assist process development for microwave assisted pasteurization of packaged food products	16
Synergistic effects of pressure, temperature, shear, and their interactions on Clostridium sporogenes PA3679 spore inactivation during ultra-shear processing	16
Effect of pressure treatment of recombined whole milk on fat globule membrane composition and acid gelation functionality	16
Physicochemical and in vitro digestion properties of soy isoflavones loaded whey protein nanoparticles using a pH-driven method	16
Editorial Board	16
Impact of sonication on slurry shear -thinning of protein from sea cucumber (Apostichopus japonicus): Proteolytic reaction kinetics, thermodynamics, and conformational modification	16
Release of anthocyanins encapsulated by high hydrostatic pressure-treated micellar casein: Effect of serum Ca2+ level during in vitro digestion	16
Ohmic heating blanching of Agaricus bisporus mushroom: Effects on polyphenoloxidase inactivation kinetics, color, and texture	16
A comparison of B- and A-type nanoparticles on pressure resistance	16
Roasted coffee oil microencapsulation by spray drying and complex coacervation techniques: Characteristics of the particles and sensory effect	15
Modelling the effect of UV light at different wavelengths and treatment combinations on the inactivation of Campylobacter jejuni	15
Developing a combined rotating and air-circulating system for improving radio frequency heating uniformity and controlling Aspergillus in almond kernels	15
Numerical study of the effects of pulsed electric field on β-casein	15
Radio frequency combined hot air (RF-HA) drying of tilapia (Oreochromis niloticus L.) fillets: Drying kinetics and quality analysis	15
Utilization of ultrasound and pulse electric field for the extraction of water-soluble non-starch polysaccharide from taro (Colocasia esculenta) peel	15
Plasma-activated water for disinfection and quality retention of sea bream fillets: Kinetic evaluation and process optimization	15
3D printing and controlled release of functional ripening surimi improved by nano starch-xylo-oligosaccharides: Chemical bonds and microstructure influences	15
Experimental investigation of a novel batch evaporation system coupled mechanical vapor recompression technology and steam heat storage technology	15
Mechanistic insights into the supramolecular structure and physicochemical properties of twin-screw extruded high amylose corn starch with different amylose content by improved electron beam irradiati	15
Influence of elevated temperature and high pressure treatments on structural changes of soy protein concentrate	15
Structural and physical properties of soybean protein isolate films with ohmic heating treatment: Impacts of electric field	15
Formulation of germinated brown rice fermented products functionalized by probiotics	15
Micro/nano emulsion delivery systems: Effects of potato protein/chitosan complex on the stability, oxidizability, digestibility and β - carotene release characteristics of the emulsion	15
Editorial Board	15
Multi-step ozone treatments of malting barley: Effect on the incidence of Fusarium graminearum and grain germination parameters	15
Ohmic tempering using a high frequency ohmic heating and model food of minced tuna based on Allaska pollock surimi – Evaluation of electrical conductivities	15
Complex coacervation of pea protein isolate and tragacanth gum: Comparative study with commercial polysaccharides	15
Impact of HHP-treated starches on LAOS, tribology, and steady shear behavior of reduced-fat O/W emulsions	15
Control and promotion of probiotic cells' aggregation and viability using DC electric field and standing acoustic waves	15
Effects of high voltage dielectric barrier discharge on the extraction and properties of pectins from watermelon rinds	14
Release kinetics and encapsulation efficiency of embedded active ingredients in fat-based matrices using cold extrusion	14
Generation of honeysuckle-like flavor from hop (Humulus lupulus L.) fermented with Coprinellus micaceus	14
Non-thermal pasteurization of milk by an innovative energy-saving moderate electrical field equipped with elongated electrodes and process optimization	14
Effects of ultrafine grinding on nutritional, physicochemical and protein composition of Acheta domesticus powder	14
Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties	14
Bael (Aegle marmelos) beverage pasteurization by non-isothermal heating with continuous microwave to achieve microbial safety	14