Innovative Food Science & Emerging Technologies

Article	Citations
A temporal view of the water kefir microbiota and flavour attributes	105
High-voltage electric discharge as pretreatment for efficient extraction of bioactive compounds from red onion peel	103
Effect of high shear mixing on the physicochemical characteristics and functional properties of wheat and oat fibers	82
Sustainable electrical-based technologies for extraction and modification of pectin from agri-food waste	80
Effects of endogenous components on the digestibility of breadfruit starch by extrusion modification	78
Protein structural transitions and cryo-stability of shrimp gel: Effects of setting time at 30 °C in a novel processing system	75
A dialysis membrane process for the in vitro simulation of bile acids absorption in the small intestine	74
A practical approach to tailoring the texture of soy-meat hybrid batters through penetration force-guided hydration of soy protein isolates	73
Encapsulation of curcumin by hetero-protein aggregates of whey protein isolate and lysozyme	66
Application of novel blanching and drying technologies improves the potato drying kinetics and maintains its physicochemical attributes and flour functional properties	64
Study on dynamic response mechanism of rice grains in friction rice mill and scale-up approach of parameter based on discrete element method	64
Antimicrobial activity of magnolol against Bacillus cereus and its application as food preservative	63
In vitro digestibility of rice and tapioca starch-based hydrogels produced by high-pressure processing (HPP)	63
Electric fields to support microalgae growth with a differentiated biochemical composition	63
Enhanced extraction of Pleurotus ostreatus polysaccharides via plasma-ultrasound synergy: Kinetics modeling and functional characterization	59
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	58
Microwave decontamination processing of tahini and process design considerations using a computational approach	56
Feasibility of using a protein gel for masticatory assessment of older people	56
Investigation on enhanced antimicrobial activity and bactericidal mechanism of photoactivated luteolin against Listeria monocytogenes	55
Inactivation mechanism of microwave non-thermal effects on Aspergillus niger in low-water activity foods	55
Pulse electric field-assisted preparation of soy protein isolate-based films with excellent mechanical strength and UV barrier performance	55
Hydrogel fabrication using emerging technologies: Sources, mechanisms, and food applications	54
Sustainable processing technologies (pulsed light, electrolysed water and ozonation) for microbial decontamination of muscle foods	54
Reducing antinutrients and off-flavour volatiles in kidney bean powder through mushroom mycelium fermentation	54
Effect of probiotic fermentation on the extraction rate and bioactivity of plant-based polysaccharides: A review	54

Reactive molecular dynamics simulation on degradation of aflatoxin B1 by cold atmospheric plasmas	54
Synergistic integration of non-thermal pretreatments with supercritical CO₂ extraction for enhanced liberation of antimicrobial oils and peptides from farmed edible insects	52
Comparing inactivation of Escherichia coli O157:H7 on fresh produce using plasma-activated mist	52
Modification of the microstructure and cell wall polysaccharides alters drying behavior and biological activities of Gastrodia elata by high hydrostatic pressure pretreatment	51
Insight into the mechanism on nano fish bone improving the quality of marinated snakehead fish slices during freeze-thaw cycles	50
Modification of cassava starch by acetylation and pulsed electric field technology: Analysis of physical and functional properties	50
Cold plasma pre-treatment as a promising technique to improve oil yield and its effect on Camellia seed oil quality	49
A comprehensive review of the applications of pulsed electric field: Primary emphasis on extraction, modification, and inactivation	49
High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state	49
Comparison of air freezing, liquid immersion freezing and pressure shift freezing on freezing time and quality of snakehead (Channa Argus) fillets	48
Inactivation of foodborne pathogenic bacteria in water and stainless steel surfaces by vacuum-UV amalgam lamp and low-pressure mercury UV lamp irradiation	48
Structural evolution and retrogradation behavior of wheat starch induced by electron beam irradiation	46
Editorial Board	45
Optimizing molecular distillation film scraper by CFD and experiment: VE extraction from SODD	44
Experimental and numerical analysis of heat and mass transfer in various food products during vacuum freezing	44
Effects of steam explosion on the structure and antioxidant activity of shrimp protein hydrolysates	44
Scalability potential of a pneumatic extrusion-based 3D printing system for food products	44
Development of steam-impinged microwave-vacuum assisted blanching of ready-to-cook vegan patties	44
Innovative photodynamic inactivation of food spoilage Penicillium expansum through mitochondrial oxidative stress	44
Ultrasound-assisted enzymatic construction of sodium caseinate-arabinoxylan covalent conjugates for stabilizing high internal phase emulsions and efficient delivery of curcumin	43
Impact of high-pressure homogenization pretreatment on recovery of curcumin from turmeric by different combinations of extraction and drying methods	43
Investigation of the mechanism of H2O2 combined pulsed electric field treatment reducing the antigenicity of parvalbumin and tropomyosin by high-resolution mass spectrometry, molecular dynamics and DF	43
Microbial preservation performance evaluation in residential refrigerators: A multiple product, refrigerator placement and temperature setting case study	43
Optimization of a combined plasma–ultrasound system for synergistic microbial inactivation and ROS-mediated mechanism on fresh produce	43
Ultrasound-assisted separation of wheat flour: Enhancing the degree of separation and characterization analysis	43
The impact of cellular intactness on the in vitro starch digestion and thickening potential of chickpea flour blends: An integrated approach	42
Ohmic heating-assisted pretreatment of agave bagasse to increase bioactive compounds bioaccessibility	42
Optimization of pulsed electric fields combined with mild heat treatment on microbial inactivation of tender coconut water and evaluation of quality attributes during storage	42
Impact of cold plasma on microbial load and quality properties of maize flour	42
An improved mathematical model bidirectional coupling of heat-water and mechanics during vacuum pre-cooling	41
Bael (Aegle marmelos) beverage pasteurization by non-isothermal heating with continuous microwave to achieve microbial safety	41
Dual-enzyme pretreatment coupled with hot-extrusion reconstructs structural networks and modulates digestion-related functionality of Highland barley flour	40
Development of high moisture meat analogues from the blends of legume & cereal proteins for improved textural & nutritional properties	40
Physicochemical and in vitro digestion properties of soy isoflavones loaded whey protein nanoparticles using a pH-driven method	40
Pre-gelatinisation of native potato starch by thermal treatment in a pilot-scale superheated steam spray drying system	40
Interaction mechanism, functional characterization and stability of dual protein system: Soybean with phycocyanin proteins	39
Pulsed electric field (PEF) application on wheat malting process: Effect on hydration kinetics, germination and amylase expression	39
Structure-function relationships of pin-to-plate cold plasma modified Faba bean protein (Vicia faba L.)	39
Continuous cold plasma reactor for the processing of NFC apple juice: Effect on quality control and preservation stability	39
Application of steam explosion treatment on the collagen peptides extraction from cattle bone	39
Exploring the use of rice bran and mung bean as soy substitutes in low-moisture extruded plant-based meat	39
Non-thermal processing of orange juice via high-voltage electrospray: Effects on flavour, microbial control, and nutritional properties	39
Effects of space electric field-assisted refrigerator thawing on the quality of frozen Antarctic krill	39
Generation of pH-responsive starch and alginate-pectin hydrogels using coaxial 3D food printing: The release of methylene blue	38
Ultrasound-assisted extraction improves yield, functional properties, and structural characteristics of duckweed, a sustainable plant-based protein source	38
Leveraging foundation models and transfer learning for peptide transport prediction, molecular taste classification, and visual texture analysis	38
Electrohydrodynamic (EHD) drying: A non-thermal strategy for developing high-quality instant idli batter powder	38
Silver nanocube-enabled surface-enhanced Raman scattering platform for predictive quantification and classification modeling of white colony-forming yeasts in kimchi	38
Customized 3D printing to build plant-based meats: Spirulina platensis protein-based Pickering emulsion gels as fat analogs	37
Application of antioxidants in cold plasma treatment of fish oil	37

Berry pomace-derived carbon quantum dots for antimicrobial active packaging: Hydrothermal synthesis, characterization, and performance evaluation	37
Effects of electric field-assisted freeze-thaw cycle on arrowhead (Sagittaria sagittifolia L.) quality and the structural and physicochemical properties of starch	37
Multi-step ozone treatments of malting barley: Effect on the incidence of Fusarium graminearum and grain germination parameters	37
Optimization of superheated steam extraction of essential oil from Citrus limetta Peel by response surface methodology	37
Co-culturing Limosilactobacillus fermentum and Pichia fermentans to ferment soybean protein hydrolysates: An effective flavor enhancement strategy	37
Low-cost protein extracts and hydrolysates from plant-based agro-industrial waste: Inputs of interest for cultured meat	36
Editorial Board	36
Phase separation behavior of ovalbumin-chitosan: Application for the development of Janus-type fruit preservation coatings	36
Toxin removal during protein extraction from tomato leaves	36
Editorial Board	36
Enhanced proanthocyanidin-mediated starch crosslinking and resistant starch formation using electron beam energy	35
Xylitol production by Barnettozyma populi Y-12728 with different immobilization strategies	35
Immobilization of partial glyceride lipase and its application in the high phytosterol and γ-oryzanol rice bran oil	35
Redefining the monitoring of antioxidants: Interfacial charge redistribution in SrTiO3@GCN nanocomposite for improved electrochemical detection of propyl gallate in food matrices	35
Enhancing Romanian consumers' purchase intention of a new Kashkaval cheese with natural thyme flavor	35
Changes in the physicochemical, structural and emulsifying properties of chicken myofibrillar protein via microfluidization	34
A data-driven fusion convolutional neural network framework for predicting frequency-dependent microwave heating performance across foods	34
High-throughput approach for the screening of mineral-chelating activities of enzymatic milk protein hydrolysates	34
Lupinus sprouts a new and potential ingredient in extrusion process: Physicochemical, nutritional and structural evaluation	34
Microstructural characterization of four nixtamalized and saccharified underutilized legume powders	33
Impact of adding dietary fibers and maltodextrin on the mechanical, morphological, optical, barrier and thermal properties of potato starch-based edible films	33
Novel gluten-free pasta made with purple corn: Nutritional, technological and sensorial quality	33
Wet refining: A novel approach for modification of wheat bran fiber	33
Aflatoxin control strategies for traditional Korean doenjang: Fermentation process improvements and industrial application	32
Highly effective preparation of low molecular weight chitosan by enhanced chemical degradation applying high gravity technology	32
Supercritical CO2 extraction of plant bioactives using hydroethanolic mixtures as cosolvent/suspension medium. 2. Case study of calafate (Berberis microphilla G. Forst.) berry phenolics	32
Selective release of antioxidant peptides and minerals from fermented SC-CO2-defatted Spirulina	32
From by-product to resource: Matrix-guided processing and protein enrichment of brewer's spent grain	32
High-pressure homogenization pretreatment enhances flavonoid release and bioactive peptide production in quinoa protein hydrolysates: In vitro and in silico analysis of bioactive properties	32
Pulsed electric field-assisted aqueous fractionation of potato peel by-products into multifunctional food ingredients: Phenolics, protein-rich starch and dietary fibers	31
Towards a non-invasive electrical sensor for early detection of dairy fouling in heat exchangers	31
Enhancing the potential of brewer's spent grain utilization in human nutrition through pulsed electric field-assisted protein extraction	31
Evaluating the effects of plasma-activated slightly acidic electrolyzed water on bacterial inactivation and quality attributes of Atlantic salmon fillets	31
Variations in quality attributes of cow and goat milk subjected to microwave and high-pressure treatments over a two-week storage period	31
Gentle heating and extending shelf-life: Customized phase treatment for shelf-stable whole milk combining microfiltration with microwave and indirect ultra-high temperature heating	31
Structural modification and functional improvement of lactoferrin through non-covalent and covalent binding to coffee polyphenol	31
Improving the drying efficiency, quality attributes, and lycopene bioaccessibility (in vitro) of tomato puree using refractance-window hybrid drying	31
Gas-assisted high-moisture extrusion of soy-based meat analogues: Impacts of nitrogen pressure and cooling die temperature on density, texture and microstructure	30
Electron beam irradiation-assisted enzymatic modification: an efficient strategy for fabricating porous starch	30
A computational approach to nutrition science reveals the dynamics of the protein content of human milk	30
Glycyrrhizin-modified mung bean protein for synergistic co-encapsulation of curcumin and naringenin with enhanced stability and bioavailability	29
A facile strategy for plant protein fiber formation without extrusion or shear processing	29
Peptide-rich extracts from spent yeast waste streams as a source of bioactive compounds for the nutraceutical market	29
A new proposed validation method for low energy electron beam processing of dry spices	29
Establishment of a new horizontal casting device and evaluation system for characterizing the homogeneity of food soft matter solution	29
Preparation of a salmon-like structured analogue using a Chlorella pyrenoidosa-Acetobacter xylinum flake composite combined with food gums	29
Air classification of starch-rich pulse flours: A generic method to predict starch-protein separation	29
Comprehensive evaluation of microwave reheating performance using predictive complementary relative phase shifting strategy in a solid-state system	28
A subcritical water extraction integrated process for simultaneous defatting and recovery of sialic acid from egg yolk powder	28
Physical field extraction: The role of pH control in enhancing the efficiency and quality of Hericium erinaceus mycelium protein	28
Submerged cultivation of Agaricus bisporus: An alternate approach to utilize corn steep liquor and defatted soya flour to produce novel food	28
Effect of low intensity direct-current electric field on anti-browning of apple juice: Enzyme inactivation kinetics and juice properties	28
The study of numerical simulation and texture of soybean protein based on high moisture extrusion with different screw elements	28
Synergy of oxygen plasma bubbles with ultrasonic waves for Escherichia coli inactivation	28
Pulsed electric fields for starch recovery from avocado seed: Structural changes, hydrogel formation and in vitro digestibility	28
Extended applications of the small-scale radio frequency system for improving the heating performance of multi-component rice	28
Ultrasound-assisted extraction, characterization, and bioactivity assessment of polyphenol-rich papaya (Carica papaya) leaf extract for application in plant-based food products	28
Antimicrobial activity of Thymus zygis essential oil against Listeria monocytogenes and its application as food preservative	28
Pulsed electric fields technology enhances the functionality of orange by-products: A study on dietary fiber fractions and structure	27
Effect of radio frequency combined oven pretreatment on the drying characteristics and quality of sweet potatoes	27
Exploring the efficacy of pulsed electric fields (PEF) in microbial inactivation during food processing: A deep dive into the microbial cellular and molecular mechanisms	27
Corrigendum to “Differential emulsion stabilization mechanisms of soluble vs. insoluble acetylated starches: Insights from molecular architecture and stability”, [Innovative Food Science & Emergin	27
Clarification of olive juice by α-alumina microfiltration membranes with enhanced packing density	27
Maximising the stability of anthocyanins and the physicochemical quality in pure blood orange juice using advanced Weibull-Log-Logistic modelling and ascorbic acid fortification during pasteurisation	27
Solid-state microwave phase control for improved heating patterns in single-mode cavities	27
Interfacial regulation of ball-milled modified Gorgon Euryale starch complexed with xanthan gum and stabilization mechanism of Pickering emulsions	27
Liquid nitrogen–assisted juicing coupled with high hydrostatic pressure: A non-thermal strategy to improve the quality of NFC mandarin juice	27
Kidney bean (Phaseolus vulgaris L.) milk substitute as a novel plant-based drink: Fatty acid profile, antioxidant activity, in-vitro phenolic bio-accessibility and sensory characteristics	27
Effects of ohmic heating on interfacial, rheology and structure of aquafaba proteins and products	27
Novel ternary supramolecular deep eutectic solvent coupled with high-speed shearing for selective extraction of high-value squalene from edible oils	27
A scalable microcarrier-based platform for the production of bovine umbilical cord-derived cells	27
Effect of high-intensity pulsed magnetic field on protein-starch interactions and quality of fresh noodles	26
Insight into the mechanism of efficient extraction of tea saponins from Camellia oleifera shells using deep eutectic solvents	26
Recovery of antioxidative protein hydrolysates with functional properties from fermented brewer's spent grain via microwave-assisted three phase partitioning	26
Novel assistive technologies for efficient freezing of pork based on high voltage electric field and static magnetic field: A comparative study	26
Edible antimicrobial yeast-based coating with basil essential oil for enhanced food safety	26
Investigation of cold plasma technique as an alternative to conventional alkalization of cocoa powders	26
Mechanistic insights of cold plasma inactivation of Bacillus subtilis in little millet (Panicum sumatrense) flour	26
Perilla protein isolate exhibits synergistic techno-functionality through modification via sequential dynamic high-pressure microfluidization and enzymatic hydrolysis	26
Low-intensity pulsed electric fields pre-treatment on yogurt starter culture: Effects on fermentation time and quality attributes	26

Characterization and optimization of continuous ohmic thermal sterilization based on the development of a predictive computational toolbox	25
Milk chilling using nanoparticle enhanced phase change material capsuled inside a jacketed cylindrical module: A numerical and experimental study	25
Impact of static electric field on different freezing rates in quality preservation of scallops	25
Mass transfer kinetics and quality evaluation of tomato seed oil extracted using emerging technologies	25
Gentle milk fat separation using silicon carbide ceramic membranes	25
The effect of ultrasonic treatment on the properties of batter from medium-gluten flour and its mechanism of action	25
α-Amylase reactive extrusion enhances the protein digestibility of saponin-free quinoa flour while preserving its total phenolic content	25
Nitric oxide-releasing porphyrinic metal-organic frameworks as a promising antimicrobial material against foodborne pathogens	25
Efficient preparation of superhydrophobic hierarchical structured zein-based nanofiber membranes for food packaging	24
Application of a novel naturally-derived emulsifier mannosylerythritol lipid-A for improving emulsification and gel property of myofibrillar protein based on biosurfactant-protein interaction	24
Physicochemical properties of pressure moisture treated (PMT) and heat moisture treated (HMT) starches	24
Inactivation of Salmonella Typhimurium and Listeria monocytogenes in dairy systems: Effect of fat and food matrix structure under radio frequency heating	24
Solid-state fermentation for recovery of carotenoids from tomato waste	24
Understanding the heating characteristics in microwave heating moving and deforming foods by a hybrid double-layer ALE/implicit algorithm	24
Design and evaluation of an R290-based freezing system and air distribution in a domestic-scale microwave-heated freeze-dryer prototype	24
Sequential extraction optimization of compounds of interest from spent brewer's yeast biomass treated by Pulsed Electric Fields	24
Editorial Board	24
Bioavailability of blackberry pomace microcapsules by using different techniques: An approach for yogurt application	24
Optimal modeling of ohmic heating potential for Staphylococcus aureus inactivation in coconut water: Culturability and flow cytometry analyses	24
Herbal kombucha vinegar: Biotechnological perspective, biological potential and sensory evaluation	24
Valorization of second cheese whey enriched with apple pomace for the production of innovative fermented products	24
Characterization and mechanistic insights into changes in flavor compounds of yeast extract during the evaporative process	23
Molecular insights into the role of betaine-based natural deep eutectic solvents in enhancing gel properties of shrimp surimi	23
Microbial fermentation of soybean meal generates low-molecular-weight peptides with enhanced antioxidant activity: Structural characterization, peptidomics, and in silico screening	23
Synergistic effects of Electron-beam irradiation on structure, phytochemical recovery, and antioxidant functionality of galangal (Alpinia galanga) powder extracts: A comparative performance study of h	23
Machine learning to quantify techno-functional properties - A case study for gel stiffness with pea ingredients	23
Enhancing the stability of quercetin by loading into dual-layered hydrogel-emulsion gel using coaxial 3D food printing	23
Photothermal pasteurization of paprika powder by ultra-high irradiance blue (405 nm) light: Impact on Salmonella inactivation and quality attributes	23
Innovative bio-based active packaging: Functional composite films reinforced with biochar for meat preservation	23
Multidimensional comparative study on the efficacy and mechanisms of radiofrequency and thermal induction inactivation of Aspergillus Niger spore	23
Preparation and antibacterial activity of p-coumaric acid-β-cyclodextrin complex against Alicyclobacillus acidoterrestris in apple juice	23
Moderate pressure pasteurization: A novel approach to inactivate Listeria monocytogenes in smoked Salmon with minimal color alteration	22
Upcycled carbon nanodot–reinforced PHBH/PBAT nanocomposites for potential active food packaging: Enhanced barrier, antibacterial, and biodegradation behaviours	22
Application of cold plasma for rice bran preservation: Effects on stability and quality	22
Green solvents for the selective extraction of bioactive compounds from by-products of the coffee production chain	22
Steam explosion technology as a tool to alter the physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium) bran	22
Influence of low voltage electrostatic field combined with microporous packaging on the quality and physiological metabolism of fresh-cut broccoli (Brassica oleracea L. var. italica)	22
Designing an industrial-scale radio frequency decontamination process for peanut butter	22
Self-assembly of zein-aminated silica nanocomposite as a stabilizer for high-stability duck stearin whipped cream	22
Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusion	22
Fabrication of antimicrobial food packaging film composed of poly(methyl methacrylate), poly(vinyl alcohol) and vanadium pentoxide nanoparticles for fresh-cut apples freshness	22
Effects of different pretreatment methods on drying kinetics, three-dimensional deformation, quality characteristics and microstructure of dried apple slices	22
Effects of array vibrating-plate ultrasound treatment on dough sheets: Macroscopic properties, microstructure, physicochemical and hydration characteristics	22
Kinetic study of the combined effect of high pressure and pH-value on Arthrospira Platensis (Spirulina) proteins extraction	22
Inactivation of Alicyclobacillus contaminans spores by dielectric barrier discharge plasma and its biological mechanism	22
Tracing oxidation-driven soy protein isolate-oxidized alginate self-assembly behavior: Evolution of “linear-anchor” architecture and colloidal properties tuning	21
Synergy of cold-induced aggregation and centrifugation to enhance microfiltration performance and protein purity in water-based pea protein extraction	21
Dual-functional smart konjac glucomannan-based packaging incorporating gelatin-cellulose nanocrystal-stabilized emulsions and synergistic anthocyanin-curcumin dyes	21
Resveratrol-derived N-doped carbon dots enabling dual-mode sensing and active preservation in biodegradable seafood packaging	21
Effect of UV-LED irradiation processing on pectolytic activity and quality in tomato (Solanum lycopersicum) juice	21
Corrigendum to “Leveraging foundation models and transfer learning for peptide transport prediction, molecular taste classification, and visual texture analysis” [Innovative Food Science & Emergin	21
Development of plasma-polymerized nanocomposite coatings with targeted antimicrobial activity utilizing glycine-coated ZnO nanoparticles	21
Influence of additives on moisture variation and edible quality of minced chicken breast subjected to combined radio frequency and water bath treatments	21
Nanoconfinement-assisted interfacial engineering for reliable intelligent κ-carrageenan/Zein films	21
Dynamic in-vitro system indicates good digestibility characteristics for novel upcycled plant protein; correlation to techno-functional properties	21
Kinetics of microbial inactivation using in-package nonthermal plasma generated by dielectric barrier discharge	21
Identification of peptides from defatted wheat germ proteins with dual functionality: Emulsifying activity and anti-adhesive activity against Helicobacter pylori	21
Application of dietary fibers as hydrocolloids: Experimental evaluation in a model processed cheese sauce system	21
Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties	21
PBAT/TPS-based intelligent films loaded with anthocyanin microcapsules for monitoring shrimp freshness	21
Targeted regulation of pulsed electric field (PEF) treatment on responsive amino acids based on the molecular dynamic simulation	21
Pressurized liquid extraction as an eco-friendly approach to recover anthocyanin from black rice bran	20
From by-product to functional ingredient: Incorporation of avocado peel extract as an antioxidant and antibacterial agent	20
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	20
Solar-dried fig quality: A comparative study of ultrasonic, ohmic blanching, and sulfur dioxide pre-treatments on bioactive retention, antioxidant activity, and physical properties	20
Editorial Board	20
Synergistic effects of pulsed electric fields and ohmic heating on red beetroot cooking performance	20
Effects of transglutaminase and cooking method on the physicochemical characteristics of 3D-printable meat analogs	20
Effect of gamma irradiation and electrospinning applications on the physicochemical, antioxidant, and molecular properties of anthocyanin colorant obtained from black carrot pomace	20
Frequency-effects of continuous pulsed Ohmic heating on quality preservation, microbial safety, and electrode corrosion in fruit juice pasteurization	20
Improved sensitivity of freshness indicator based on purple sweet potato anthocyanins through pH optimization and its application in flesh food monitoring during logistics	20
Enhancement of anthocyanins extraction from haskap by cold plasma pretreatment	20
Enhancement of safety and quality of ready-to-cook Asian green mussel using acidic electrolyzed water depuration in combination with sous vide cooking	20
Advancements in ulvan valorization from Ulva rigida: Unveiling a combined approach of electric fields and subcritical water extraction	20
Structural modulation of soy protein isolate and correlation with beany flavor: Effect of dry heating temperature	20
Elucidating the effect of protonation-amplified pulsed electric field processes on flavor-controlled release behavior of goose meat	20
Beyond borders: A cross-national study on cultivated meat acceptance in Italy, France, and the Netherlands	20
Residual polyphenol oxidase and peroxidase activities in high pressure processed bok choy (Brassica rapa subsp. chinensis) juice did not accelerate nutrient degradation during storage	20
Editorial Board	20
A Deep-Sea probiotic platform: Dual-function biopreservation for aquaculture immunomodulation and meat shelf-life extension	19
Vacuum steam pulsed blanching enhances enzyme inactivation and quality attributes of Yam via moderate structural modification	19
In vitro protein digestibility and protein quality assessment of novel brewers' spent grain protein isolates	19
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	19
Isolation and characterization of superdormant Bacillus subtilis spores under high hydrostatic pressure at 200 MPa and 500 MPa	19
Valorization of Passiflora caerulea L. seeds via ultrasound-assisted extraction with natural deep eutectic solvents: Phenolics, in vitro bioaccessibility, and antimicrobial properties	19
Cold plasma-functionalized chitosan nanocomposite films with BCp12: Antimicrobial and barrier properties in food packaging	19
Potent antioxidant and anti-inflammatory bioactivities of fish roe-derived extracts	19
Corrigendum to ‘Clarification of olive juice by α-alumina microfiltration membranes with enhanced packing density’ [Innovative Food Science & Emerging Technologies Volume 102 June 2025 104031]	19
Nutrient enrichment of dairy curd by incorporation of whole and ruptured microalgal cells (Nannochloropsis salina)	19
Computer-supported probabilistic engineering tools assisting fill optimization and the waste reduction of low/intermediate moisture foods supporting vulnerable populations	19
Improving heat conduction efficiency to enhance surimi gel performance by precise model structure design in 3D printing	19
Impact of high shear extrusion on the structural and rheological properties of cereals, pseudocereals, and legume flours	19
Effects of cold atmospheric plasma treatment on the structure and functional properties of Tenebrio molitor larvae protein	19
Impact of pulsed electric field pretreatment on protein and its binding with sodium ions in brined beef	19
Synergistic antimicrobial potential of essential oil nanoemulsion and ultrasound and application in food industry: A review	19