Innovative Food Science & Emerging Technologies

Papers
(The median citation count of Innovative Food Science & Emerging Technologies is 7. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-02-01 to 2024-02-01.)
ArticleCitations
Chitosan-based biodegradable functional films for food packaging applications300
Recovery of lycopene from industrially derived tomato processing by-products by pulsed electric fields-assisted extraction99
Factors affecting 3D printing and post-processing capacity of cookie dough88
Effect of enzymatic hydrolysis on molecular weight distribution, techno-functional properties and sensory perception of pea protein isolates81
Sustainable extraction of proteins and bioactive substances from pomegranate peel (Punica granatum L.) using pressurized liquids and deep eutectic solvents77
Effect of atmospheric cold plasma on the functional properties of whole wheat (Triticum aestivum L.) grain and wheat flour76
Application of high hydrostatic pressure and ultrasound-assisted extractions as a novel approach for pectin and polyphenols recovery from tomato peel waste72
Development of cold plasma pretreatment for improving phenolics extractability from tomato pomace69
Improving the texture and rheological qualities of a plant-based fishball analogue by using konjac glucomannan to enhance crosslinks with soy protein66
4D printing of lotus root powder gel: Color change induced by microwave62
Impact of gliding arc plasma pretreatment on drying efficiency and physicochemical properties of grape62
Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical, textural and protein quality62
Electrospun nanofibers as food freshness and time-temperature indicators: A new approach in food intelligent packaging59
The effect of Pulsed Electric Field as a pre-treatment step in Ultrasound Assisted Extraction of phenolic compounds from fresh rosemary and thyme by-products57
Green ultrasound and microwave extraction of carotenoids from passion fruit peel using vegetable oils as a solvent: Optimization, comparison, kinetics, and thermodynamic studies57
Exploring the potential of antioxidants from fruits and vegetables and strategies for their recovery56
Improvement of pea protein gelation at reduced temperature by atmospheric cold plasma and the gelling mechanism study55
Comparison of the effects of novel processing technologies and conventional thermal pasteurisation on the nutritional quality and aroma of Mandarin (Citrus unshiu) juice55
Pulsed electric field (PEF) as pre-treatment to improve the phenolic compounds recovery from brewers' spent grains55
Synergistic effect of microwave 3D print and transglutaminase on the self-gelation of surimi during printing54
Industry-scale microfluidization as a potential technique to improve solubility and modify structure of pea protein53
Ethanol pre-treatment to ultrasound-assisted convective drying of apple53
A halochromic indicator based on polylactic acid and anthocyanins for visual freshness monitoring of minced meat, chicken fillet, shrimp, and fish roe52
Pulsed electric field combined with microwave-assisted extraction of pectin polysaccharide from jackfruit waste52
Effect of industry-scale microfluidization on structural and physicochemical properties of potato starch52
Novel and emerging technologies used by the U.S. food processing industry52
Evaluation of the economic and environmental sustainability of high pressure processing of foods51
Mass transfer modelling in ultrasound assisted osmotic dehydration of kiwi fruit50
Assessing functional properties of rapeseed protein concentrate versus isolate for food applications47
Supercritical fluid extraction of oils from apple seeds: Process optimization, chemical characterization and comparison with a conventional solvent extraction46
Green nanotechnology for preserving and enriching yogurt with biologically available iron (II)45
The combined effect of squid pen chitooligosaccharides and high voltage cold atmospheric plasma on the shelf-life extension of Asian sea bass slices stored at 4 °C45
Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs45
Effect of air-frying conditions on the quality attributes and lipidomic characteristics of surimi during processing44
Advances in the valorization of spent brewer's yeast43
Improvement of drying efficiency and quality attributes of blueberries using innovative far-infrared radiation heating assisted pulsed vacuum drying (FIR-PVD)43
3D printing of gels based on xanthan/konjac gums42
A methodology for the selection of industrial robots in food handling42
Effects of high-intensity ultrasound processing on the physiochemical and allergenic properties of shrimp42
Effects of electrolysed water combined with ultrasound on inactivation kinetics and metabolite profiles of Escherichia coli biofilms on food contact surface41
Rapeseed protein concentrate as a potential ingredient for meat analogues41
Microwave assisted fluidized bed drying of nutmeg mace for essential oil enriched extracts: An assessment of drying kinetics, process optimization and quality41
Effect of high voltage cold atmospheric plasma processing on the quality and shelf-life of Pacific white shrimp treated with Chamuang leaf extract41
Nanoemulsions: Techniques for the preparation and the recent advances in their food applications40
Fabrication and characterization of a novel biphasic system based on starch and ethylcellulose as an alternative fat replacer in a model food system40
Effect of plasma activated water (PAW) on rocket leaves decontamination and nutritional value40
Highly efficient extraction of mulberry anthocyanins in deep eutectic solvents: Insights of degradation kinetics and stability evaluation39
Pulsed electric fields (PEF) treatment to enhance starch 3D printing application: Effect on structure, properties, and functionality of wheat and cassava starches39
Complex coacervation of pea protein isolate and tragacanth gum: Comparative study with commercial polysaccharides39
Effect of Cold Atmospheric Plasma processing on quality and shelf-life of ready-to-eat rocket leafy salad39
Ultrasound assisted vis-à-vis classical heating for the conjugation of whey protein isolate-gellan gum: Process optimization, structural characterization and physico-functional evaluation38
Immobilizing laccase on electrospun chitosan fiber to prepare time-temperature indicator for food quality monitoring38
A two-step air classification and electrostatic separation process for protein enrichment of starch-containing legumes38
Evolution of the physicochemical properties of oil-free sweet potato chips during microwave vacuum drying38
Effects of high hydrostatic pressure (HHP) on protein structure and digestibility of red abalone (Haliotis rufescens) muscle37
Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment37
Effects of pulsed electric field on freeze-thaw quality of Atlantic salmon37
Preparation and characterization of surimi-based imitation crab meat using coaxial extrusion three-dimensional food printing37
Impact of cold plasma processing on quality parameters of packaged fermented vegetable (radish paocai) in comparison with pasteurization processing: Insight into safety and storage stability of produc37
3D printing and additive manufacturing of cereal-based materials: Quality analysis of starch-based systems using a camera-based morphological approach37
Far infrared assisted refractance window drying of apple slices: Comparative study on flavour, nutrient retention and drying characteristics37
Combination of high-pressure homogenization and ultrasound improves physiochemical, interfacial and gelation properties of whey protein isolate36
Influence of pulsed electric field (PEF) and ultrasound treatment on the frying behavior and quality of potato chips35
Bio-refinery of insects with Pulsed electric field pre-treatment34
Analyzing the effects of 3D printing process per se on the microstructure and mechanical properties of cereal food products34
Microwave drying of germinated brown rice: Correlation of drying characteristics with the final quality33
Survival of probiotic bacteria nanoencapsulated within biopolymers in a simulated gastrointestinal model33
Cold plasma enzyme inactivation on dielectric properties and freshness quality in bananas33
Reactive extrusion: A review of the physicochemical changes in food systems33
Fibrous meat analogues containing oat fiber concentrate and pea protein isolate: Mechanical and physicochemical characterization33
Pasteurization of carrot juice by combining UV-C and mild heat: Impact on shelf-life and quality compared to conventional thermal treatment32
Cold plasma combined with liposomal ethanolic coconut husk extract: A potential hurdle technology for shelf-life extension of Asian sea bass slices packaged under modified atmosphere32
Effect of rotation on temperature uniformity of microwave processed low - high viscosity liquids: A computational study with experimental validation32
Encapsulation of curcumin using Grass pea (Lathyrus sativus) protein isolate/Alyssum homolocarpum seed gum complex nanoparticles32
Dual-frequency sequential ultrasound thawing for improving the quality of quick-frozen small yellow croaker and its possible mechanisms32
Development of model mouth for food oral processing studies: Present challenges and scopes31
Effects of combined radio frequency with hot water blanching on enzyme inactivation, color and texture of sweet potato31
Green emerging extraction technologies to obtain high-quality vegetable oils from nuts: A review31
Effect of pulsed electric fields on cricket (Acheta domesticus) flour: Extraction yield (protein, fat and chitin) and techno-functional properties31
The impact of pulsed electric field pretreatment of bell pepper on the selected properties of spray dried juice31
Effects of ultrasound and infrared assisted conductive hydro-drying, freeze-drying and oven drying on physicochemical properties of okra slices31
Inactivation of Listeria monocytogenes in raw and hot smoked trout fillets by high hydrostatic pressure processing combined with liquid smoke and freezing31
Recovery and purification of potato proteins from potato starch wastewater by hollow fiber separation membrane integrated process31
Sensory design in food 3D printing – Structuring, texture modulation, taste localization, and thermal stabilization30
Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips30
Combined ultrasound and heat pretreatment improve the enzymatic hydrolysis of clam (Aloididae aloidi) and the flavor of hydrolysates30
Rejuvenated Brewer's Spent Grain: The impact of two BSG-derived ingredients on techno-functional and nutritional characteristics of fibre-enriched pasta30
Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties30
Effect of moderate electric field on structural and thermo-physical properties of sunflower protein and sodium caseinate30
Cooking evaluation of crayfish (Procambarus clarkia) subjected to microwave and conduction heating: A visualized strategy to understand the heat-induced quality changes of food30
Impact of different pretreatment methods on drying characteristics and microstructure of goji berry under electrohydrodynamic (EHD) drying process30
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 evaluation30
Ultrasonic acoustic-cavitation as a novel and emerging energy efficient technique for oil extraction from kapok seeds30
Process intensification technologies for the recovery of valuable compounds from cocoa by-products29
Impact of pilot-scale processing (thermal, PEF, HPP) on the stability and bioaccessibility of polyphenols and proteins in mixed protein- and polyphenol-rich juice systems29
Preservation treatment of fresh raspberries by e-beam irradiation29
Effect of ultrasound pre-treatment on the kinetics and thermodynamic properties of guava slices drying process28
Moderate electric fields and ohmic heating as promising fermentation tools28
Effects of layer arrangement on heating uniformity and product quality after hot air assisted radio frequency drying of carrot28
Development of effective drying strategy with a combination of radio frequency (RF) and convective hot-air drying for inshell hazelnuts and enhancement of nut quality28
Olive stone powder: A potential source of fiber and antioxidant and its effect on the rheological characteristics of biscuit dough and quality28
Comparative assessment of HTST, hydrodynamic cavitation and ultrasonication on physico-chemical properties, microstructure, microbial and enzyme inactivation of raw milk28
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 juice28
Benefits of thermosonication in orange juice whey drink processing28
Multiphysics modeling of microwave heating of solid samples in rotary lifting motion in a rectangular multi-mode cavity28
Freeze-dried snacks obtained from frozen vegetable by-products and apple pomace – Selected properties, energy consumption and carbon footprint28
Sunflower protein concentrate: A possible and beneficial ingredient for gluten-free bread28
Effect of the extrusion process on allergen reduction and the texture change of soybean protein isolate-corn and soybean flour-corn mixtures27
Effect of cold atmospheric plasma and pulsed electromagnetic fields on strawberry quality and shelf-life27
Enrichment of yogurt with carrot soluble dietary fiber prepared by three physical modified treatments: Microstructure, rheology and storage stability27
Dielectric properties, heating rate, and heating uniformity of wheat flour with added bran associated with radio frequency treatments26
Moisture transfer and microstructure change of banana slices during contact ultrasound strengthened far-infrared radiation drying26
Modulation of aroma and flavor using glow discharge plasma technology26
Dielectric barrier discharge and radio-frequency plasma effect on structural properties of starches with different amylose content26
Novel approach for lutein extraction: Food grade microemulsion containing soy lecithin & sunflower oil26
Extraction of fish oil from fish heads using ultra-high pressure pre-treatment prior to enzymatic hydrolysis26
Novel, non-thermal hydrodynamic cavitation of orange juice: Effects on physical properties and stability of bioactive compounds26
Green ultra-high pressure extraction of bioactive compounds from Haematococcus pluvialis and Porphyridium cruentum microalgae26
Soy protein-polysaccharide complex coacervate under physical treatment: Effects of pH, ionic strength and polysaccharide type26
Pulsed electric field assisted sunflower oil pilot production: Impact on oil yield, extraction kinetics and chemical parameters25
Microwave-induced deformation behaviors of 4D printed starch-based food products as affected by edible salt and butter content25
Characterization and efficacy of a composite coating containing chitosan and lemongrass essential oil on postharvest quality of guava25
Whey protein-blackcurrant concentrate particles obtained by spray-drying and freeze-drying for delivering structural and health benefits of cookies25
Efficacy of dual-frequency ultrasound and sanitizers washing treatments on quality retention of cherry tomato25
Characterization and storage stability of spray dried soy-rapeseed lecithin/trehalose liposomes loaded with a tilapia viscera hydrolysate25
Food and salt structure design for salt reducing25
Effects of pulsed electric field on fat globule structure, lipase activity, and fatty acid composition in raw milk and milk with different fat globule sizes25
Quality changes in cold pressed juices after processing by high hydrostatic pressure, ultraviolet-c light and thermal treatment at commercial regimes25
Effect of high pressure homogenization on the production of yeast extract via autolysis and beta-glucan recovery25
Dielectric properties of water relevant to microwave assisted thermal pasteurization and sterilization of packaged foods25
Partial replacement of meat by superworm (Zophobas morio larvae) in cooked sausages: Effect of heating temperature and insect:Meat ratio on structure and physical stability25
Vacuum-steam pulsed blanching (VSPB) softens texture and enhances drying rate of carrot by altering cellular structure, pectin polysaccharides and water state25
Properties of starch nanoparticle obtained by ultrasonication and high pressure homogenization for developing carotenoids-enriched powder and Pickering nanoemulsion24
Assessment of heating profiles in model food systems heated by different microwave generators: Solid-state (semiconductor) versus traditional magnetron technology24
Effect of water, fat, and salt contents on heating uniformity and color of ground beef subjected to radio frequency thawing process24
Microwave vacuum drying of foods with temperature control by power modulation24
Impact of pre-treatment with pulsed electric field on drying rate and changes in spinach quality during hot air drying24
Extraction of bioactive compounds from Curcuma longa L. using deep eutectic solvents: In vitro and in vivo biological activities24
Cycled high hydrostatic pressure processing of whole and skimmed milk: Effects on physicochemical properties24
Influencing factors on the ability to assemble a complex meat analogue using a soy-protein-binder24
Effect of twin-xuscrew extrusion combined with cold plasma on multi-scale structure, physicochemical properties, and digestibility of potato starches24
Effect of high pressure homogenization combined with juice ratio on water-soluble pectin characteristics, functional properties and bioactive compounds in mixed juices24
Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting24
Microbial decontamination of black peppercorns by simultaneous treatment with cold plasma and ultraviolet C23
Hot air-assisted radio frequency drying of black carrot pomace: Kinetics and product quality23
Antioxidant and antimicrobial properties of organic fruits subjected to PEF-assisted osmotic dehydration23
Radio frequency tempering multiple layers of frozen tilapia fillets: the temperature distribution, energy consumption, and quality23
An eco-friendly pressure liquid extraction method to recover anthocyanins from broken black bean hulls23
Technological strategies to improve gelation properties of legume proteins with the focus on lupin23
Effective extraction of carotenoids from brown seaweeds and vegetable leaves with edible oils23
Gelatin microgel-stabilized high internal phase emulsion for easy industrialization: Preparation, interfacial behavior and physical stability23
Ultrasonic-assisted protein extraction from sunflower meal: Kinetic modeling, functional, and structural traits22
Effects of germination on the physicochemical, nutritional and in vitro digestion characteristics of flours from waxy and nonwaxy proso millet, common buckwheat and pea22
A novel strategy for improving drying efficiency and quality of cream mushroom soup based on microwave pre-gelatinization and infrared freeze-drying22
Microwave combined with conduction heating effects on the tenderness, water distribution, and microstructure of pork belly22
Effects of transglutaminase and cooking method on the physicochemical characteristics of 3D-printable meat analogs22
Influence of electron beam treatment on naturally contaminated red pepper (Capsicum annuum L.) powder: Kinetics of microbial inactivation and physicochemical quality changes22
Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing22
Microbiological predictive modeling and risk analysis based on the one-step kinetic integrated Wiener process22
Properties of binary complexes of whey protein fibril and gum arabic and their functions of stabilizing emulsions and simulating mayonnaise22
Recent developments in high gravity beer-brewing22
Enhancing lycopene stability and bioaccessibility in homogenized tomato pulp using emulsion design principles22
Thermal management and performance enhancement of domestic refrigerators and freezers via phase change materials: A review22
Effect of high-pressure processing on bacterial inactivation in açaí juices with varying pH and soluble solids content22
Limit SO2 content of wines by applying High Hydrostatic Pressure21
Evolution of quality parameters of high pressure processing (HPP) pretreated albacore (Thunnus alalunga) during long-term frozen storage21
Drying of green bell pepper slices using an IR-assisted Spouted Bed Dryer: An assessment of drying kinetics and energy consumption21
Enhanced hydration properties and antioxidant activity of peanut protein by covalently binding with sesbania gum via cold plasma treatment21
Advantages of using ohmic heating in Dulce de Leche manufacturing21
Dairy foods and novel thermal and non-thermal processing: A bibliometric analysis21
Exploring the activation mechanism of alcalase activity with pulsed electric field treatment: Effects on enzyme activity, spatial conformation, molecular dynamics simulation and molecular docking para21
Changes in the milk serum proteome after thermal and non-thermal treatment21
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 plasma21
Biological activity and sensory evaluation of cocoa by-products NADES extracts used in food fortification21
High-temperature air fluidization improves cooking and eating quality and storage stability of brown rice21
Pulsed electric fields (PEF) as hot air drying pre-treatment: Effect on quality and functional properties of saffron (Crocus sativus L.)21
Valorization of sage extracts (Salvia officinalis L.) obtained by high voltage electrical discharges: Process control and antioxidant properties21
Pear peeling using infrared radiation heating technology21
Food protein network formation and gelation induced by conductive or microwave heating: A focus on hen egg white21
Artificial intelligence-based identification of butter variations as a model study for detecting food adulteration20
Microwave and ultrasound assisted extraction of phytocompounds from black jamun pulp: Kinetic and thermodynamics characteristics20
Performance evaluation of biobased/biodegradable films for in-package thermal pasteurization20
Ultrasonication retains more milk fat globule membrane proteins compared to equivalent shear-homogenization20
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 beetroot20
Inactivation and removal of Enterobacter aerogenes biofilm in a model piping system using plasma-activated water (PAW)20
Pulsed electric field and mild thermal processing affect the cooking behaviour of carrot tissues (Daucus carota) and the degree of methylesterification of carrot pectin20
Characterization of edible coatings formulated with chitosan and Mentha essential oils and their use to preserve papaya (Carica papaya L.)20
Predicting the extrudability of complex food materials during 3D printing based on image analysis and gray-box data-driven modelling20
Micro/nano emulsion delivery systems: Effects of potato protein/chitosan complex on the stability, oxidizability, digestibility and β - carotene release characteristics of the emulsion20
Potential of innovative pre-treatment technologies for the revalorisation of residual materials from the chicken industry through enzymatic hydrolysis20
Development of fortified low-fat potato chips through Vacuum Impregnation and Microwave Vacuum Drying20
Advances and innovations associated with the use of acoustic energy in food processing: An updated review20
Effects of incorporating different kinds of peptides on the foaming properties of egg white powder20
Moisture diffusion by the fractional-time model in convective drying with ultrasound-ethanol pretreatment of banana slices20
Antibacterial mechanisms of thyme essential oil nanoemulsions against Escherichia coli O157:H7 and Staphylococcus aureus: Alterations in membrane compositions and characteristics19
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 activity19
Effect of multipin atmospheric cold plasma discharge on functional properties of little millet (Panicum miliare) flour19
Application of PEF- and OD-assisted drying for kiwifruit waste valorisation19
Effect of dielectric barrier discharge atmospheric cold plasma treatment on structural, thermal and techno-functional characteristics of sodium caseinate19
Continuous production of tempe-based bioactive peptides using an automated enzymatic membrane reactor19
Non-thermal dielectric barrier discharge plasma hydrogenation for production of margarine with low trans-fatty acid formation19
Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages19
Single-step recovery of pectin and essential oil from lemon waste by ohmic heating assisted extraction/hydrodistillation: A multi-response optimization study19
Electrospinning as a novel strategy for the encapsulation of living probiotics in polyvinyl alcohol/silk fibroin19
New experimental set-up for testing microwave technology to continuously heat fouling-sensitive food products like milk concentrates19
Effect of moderate electric fields on the structural and gelation properties of pea protein isolate19
Plant-based beverages: Ecofriendly technologies in the production process19
Concentration and purification by crossflow microfiltration with diafiltration of carotenoids from a by-product of cashew apple juice processing18
Effect of PEF treatment on meat quality attributes, ultrastructure and metabolite profiles of wet and dry aged venison Longissimus dorsi muscle18
Development of a green innovative semi-industrial scale pilot combined microwave heating and centrifugal force to extract essential oils and phenolic compounds from orange peels18
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) steak18
Effect of Tetragenococcus halophilus, Zygosaccharomyces rouxii, and Torulopsis versatilis addition sequence on soy sauce fermentation18
High pressure processing at ultra-low temperatures: Inactivation of foodborne bacterial pathogens and quality changes in frozen fish fillets18
An innovative method for preventing honey crystallization18
Roasted coffee oil microencapsulation by spray drying and complex coacervation techniques: Characteristics of the particles and sensory effect18
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 polyphen18
Effect of single and combined UV-C and ultra-high pressure homogenisation treatments on inactivation of Alicyclobacillus acidoterrestris spores in apple juice18
Influence of atmospheric-pressure cold plasma-induced oxidation on the structure and functional properties of egg white protein18
Pressurized liquids vs. high intensity focused ultrasounds for the extraction of proteins from a pomegranate seed waste18
Application of vacuum impregnation and CO2-laser microperforations in the potential acceleration of the pork marinating process18
Applying ultrasound-assisted processing to obtain cellulose fibres from rice straw to be used as reinforcing agents18
Effects of freeze-thaw cycles of Pacific white shrimp (Litopenaeus vannamei) subjected to radio frequency tempering on melanosis and quality18
Sourdough “ciabatta” bread enriched with powdered insects: Physicochemical, microbiological, and simulated intestinal digesta functional properties18
Beer dealcoholization by forward osmosis diafiltration18
Dry Sterilization of Paprika (Capsicum annuum L.) by Short Time-Intensive Microwave-Infrared Radiation: Establishment of Process Using Glass Transition, Sorption, and Quality Degradation Kinetic Param18
Modification of insoluble dietary fiber from rice bran with dynamic high pressure microfluidization: Cd(II) adsorption capacity and behavior18
Moderate electric field pasteurization of milk in a continuous flow unit: Effects of process parameters, energy consumption, and shelf-life determination18
Effect of different killing methods on physicochemical traits, nutritional characteristics, in vitro human digestibility and oxidative stability during storage of the house cricket (Acheta domesticus 18
Chlorinated wash water and pH regulators affect chlorine gas emission and disinfection by-products18
Dry and wet fractionation of plant proteins: How a hybrid process increases yield and impacts nutritional value of faba beans proteins17
Extending shelf life of desalted cod by high pressure processing17
Microencapsulation and controlled release of α-tocopherol by complex coacervation between pea protein and tragacanth gum: A comparative study with arabic and tara gums17
3D printing performance using radio frequency electromagnetic wave modified potato starch17
Aqueous ozone treatment inhibited degradation of cellwall polysaccharides in fresh-cut apple during cold storage17
Drawing the scientific landscape of 3D Food Printing. Maps and interpretation of the global information in the first 13 years of detailed experiments, from 2007 to 202017
Atmospheric pressure cold plasma anti-biofilm coatings for 3D printed food tools17
Pectin methylesterase inactivation by pulsed light17
Heating performance of microwave ovens powered by magnetron and solid-state generators17
Whole processing and use of rice polishings17
Effect of high pressure-treated wheat starch as a fat replacer on the physical and rheological properties of reduced-fat O/W emulsions17
Water release kinetics from soy protein gels and meat analogues as studied with confined compression17
Atmospheric cold plasma effect on quality attributes of banana slices: Its potential use in blanching process17
Antimicrobial activity of Thymus zygis essential oil against Listeria monocytogenes and its application as food preservative17
Investigation of flow field, die swelling, and residual stress in 3D printing of surimi paste using the finite element method17
Pulsed electric energy and ultrasonication assisted green solvent extraction of bio-molecules from different microalgal species17
Layer-by-layer electrostatic self-assembled coatings based on flaxseed gum and chitosan for Mongolian cheese preservation16
Improving radio frequency heating uniformity using a novel rotator for microorganism control and its effect on physiochemical properties of raisins16
Inactivation kinetics of polyphenol oxidase and peroxidase in pineapple juice by dielectric barrier discharge plasma technology16
Enhancing the nutritional value of cold-pressed oilseed cakes through extrusion cooking16
Effects of high voltage electric field on storage life and antioxidant capacity of whole pomegranate fruit16
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