Innovative Food Science & Emerging Technologies

Article	Citations
Feasibility of using a protein gel for masticatory assessment of older people	145
A dialysis membrane process for the in vitro simulation of bile acids absorption in the small intestine	112
Immobilization of naringinase on asymmetric organic membranes: Application for debittering of grapefruit juice	108
Comparing inactivation of Escherichia coli O157:H7 on fresh produce using plasma-activated mist	103
Insight into the mechanism on nano fish bone improving the quality of marinated snakehead fish slices during freeze-thaw cycles	101
Microwave decontamination processing of tahini and process design considerations using a computational approach	93
Efficacy optimization of plasma-activated water for food sanitization through two reactor design configurations	91
Inactivation of foodborne pathogenic bacteria in water and stainless steel surfaces by vacuum-UV amalgam lamp and low-pressure mercury UV lamp irradiation	89
Sustainable processing technologies (pulsed light, electrolysed water and ozonation) for microbial decontamination of muscle foods	75
High-voltage electric discharge as pretreatment for efficient extraction of bioactive compounds from red onion peel	70
High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state	68
A temporal view of the water kefir microbiota and flavour attributes	65
Microbiological predictive modeling and risk analysis based on the one-step kinetic integrated Wiener process	62
Reactive molecular dynamics simulation on degradation of aflatoxin B1 by cold atmospheric plasmas	62
Nonthermal inactivation of polyphenol oxidase in apple juice influenced by moderate electric fields: Effects of periodic on-off and constant exposure electrical treatments	62
Sustainable electrical-based technologies for extraction and modification of pectin from agri-food waste	60
Modification of the microstructure and cell wall polysaccharides alters drying behavior and biological activities of Gastrodia elata by high hydrostatic pressure pretreatment	58
Electric fields to support microalgae growth with a differentiated biochemical composition	54
Modification of cassava starch by acetylation and pulsed electric field technology: Analysis of physical and functional properties	53
In vitro digestibility of rice and tapioca starch-based hydrogels produced by high-pressure processing (HPP)	53
Selective enzyme inactivation in a simulated system and in cabbage juice using electrospray technology	53
Comparison of air freezing, liquid immersion freezing and pressure shift freezing on freezing time and quality of snakehead (Channa Argus) fillets	53
Enhanced extraction of Pleurotus ostreatus polysaccharides via plasma-ultrasound synergy: Kinetics modeling and functional characterization	53
Cold plasma pre-treatment as a promising technique to improve oil yield and its effect on Camellia seed oil quality	52
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	51

Application of novel blanching and drying technologies improves the potato drying kinetics and maintains its physicochemical attributes and flour functional properties	51
Improving the extraction efficiency and stability of β-carotene from carrot by enzyme-assisted green nanoemulsification	51
Study on dynamic response mechanism of rice grains in friction rice mill and scale-up approach of parameter based on discrete element method	50
Antimicrobial activity of magnolol against Bacillus cereus and its application as food preservative	50
Effect of probiotic fermentation on the extraction rate and bioactivity of plant-based polysaccharides: A review	49
Editorial Board	48
Ultrasound-assisted separation of wheat flour: Enhancing the degree of separation and characterization analysis	47
Effects of electric field-assisted freeze-thaw cycle on arrowhead (Sagittaria sagittifolia L.) quality and the structural and physicochemical properties of starch	47
Physicochemical and in vitro digestion properties of soy isoflavones loaded whey protein nanoparticles using a pH-driven method	46
Pulsed electric field (PEF) application on wheat malting process: Effect on hydration kinetics, germination and amylase expression	46
Effects of space electric field-assisted refrigerator thawing on the quality of frozen Antarctic krill	46
Multi-step ozone treatments of malting barley: Effect on the incidence of Fusarium graminearum and grain germination parameters	46
Pasteurization of egg white by integrating ultrasound and microwave: Effect on structure and functional properties	45
Non-thermal processing of orange juice via high-voltage electrospray: Effects on flavour, microbial control, and nutritional properties	45
Generation of pH-responsive starch and alginate-pectin hydrogels using coaxial 3D food printing: The release of methylene blue	44
Optimization of pulsed electric fields combined with mild heat treatment on microbial inactivation of tender coconut water and evaluation of quality attributes during storage	44
Ohmic heating-assisted pretreatment of agave bagasse to increase bioactive compounds bioaccessibility	44
Fabrication of quercetin-loaded nanoparticles based on Hohenbuehelia serotina polysaccharides and their modulatory effects on intestinal function and gut microbiota in vivo	44
Impact of high-pressure homogenization pretreatment on recovery of curcumin from turmeric by different combinations of extraction and drying methods	43
Development of steam-impinged microwave-vacuum assisted blanching of ready-to-cook vegan patties	43
Application of antioxidants in cold plasma treatment of fish oil	43
Pre-gelatinisation of native potato starch by thermal treatment in a pilot-scale superheated steam spray drying system	42
Bael (Aegle marmelos) beverage pasteurization by non-isothermal heating with continuous microwave to achieve microbial safety	41
Co-culturing Limosilactobacillus fermentum and Pichia fermentans to ferment soybean protein hydrolysates: An effective flavor enhancement strategy	41
Investigating the effect of food trays porosity on the drying process	41
Continuous cold plasma reactor for the processing of NFC apple juice: Effect on quality control and preservation stability	40
Highly effective preparation of low molecular weight chitosan by enhanced chemical degradation applying high gravity technology	40
Exploring the use of rice bran and mung bean as soy substitutes in low-moisture extruded plant-based meat	40
Editorial Board	40
Application of steam explosion treatment on the collagen peptides extraction from cattle bone	40
An improved mathematical model bidirectional coupling of heat-water and mechanics during vacuum pre-cooling	40
Wet refining: A novel approach for modification of wheat bran fiber	39
Xylitol production by Barnettozyma populi Y-12728 with different immobilization strategies	39
Catalyst activation by cold plasma technology and its effect on isomerization of safflower seed oil	39
Editorial Board	39
Changes in the physicochemical, structural and emulsifying properties of chicken myofibrillar protein via microfluidization	38
Enhancing Romanian consumers' purchase intention of a new Kashkaval cheese with natural thyme flavor	38
Improving the drying efficiency, quality attributes, and lycopene bioaccessibility (in vitro) of tomato puree using refractance-window hybrid drying	38
Lupinus sprouts a new and potential ingredient in extrusion process: Physicochemical, nutritional and structural evaluation	38
Impact of silkworm pupae (Bombyx mori) powder on cream foaming, ice cream properties and palatability	37
Frequency and wave type effects on extractability of oleuropein from olive leaves by moderate electric field assisted extraction	37
Aflatoxin control strategies for traditional Korean doenjang: Fermentation process improvements and industrial application	37
Evaluating the effects of plasma-activated slightly acidic electrolyzed water on bacterial inactivation and quality attributes of Atlantic salmon fillets	36
Customized 3D printing to build plant-based meats: Spirulina platensis protein-based Pickering emulsion gels as fat analogs	36
Low-cost protein extracts and hydrolysates from plant-based agro-industrial waste: Inputs of interest for cultured meat	36
Antibacterial effects of non-thermal dielectric barrier discharge plasma against Escherichia coli and Vibrio parahaemolyticus on the surface of wooden chopping board	36
High-pressure homogenization pretreatment enhances flavonoid release and bioactive peptide production in quinoa protein hydrolysates: In vitro and in silico analysis of bioactive properties	35
Vacuum impregnation on apples with grape juice concentrate: Effects of pressure, processing time, and juice concentration	35
Enhancing the potential of brewer's spent grain utilization in human nutrition through pulsed electric field-assisted protein extraction	35
Continuous microwave-assisted extrusion for high moisture texturized foods: A feasibility study	35

Gelatin microgel-stabilized high internal phase emulsion for easy industrialization: Preparation, interfacial behavior and physical stability	35
Impact of adding dietary fibers and maltodextrin on the mechanical, morphological, optical, barrier and thermal properties of potato starch-based edible films	34
Novel gluten-free pasta made with purple corn: Nutritional, technological and sensorial quality	34
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	33
Gas-assisted high-moisture extrusion of soy-based meat analogues: Impacts of nitrogen pressure and cooling die temperature on density, texture and microstructure	33
Protein valorization from ora-pro-nobis leaves by compressed fluids biorefinery extractions	33
A computational approach to nutrition science reveals the dynamics of the protein content of human milk	33
E-beam irradiation of strawberries: Investigation of microbiological, physicochemical, sensory acceptance properties and bioactive content	33
Structural modification and functional improvement of lactoferrin through non-covalent and covalent binding to coffee polyphenol	33
Toxin removal during protein extraction from tomato leaves	33
Insight into the mechanism of efficient extraction of tea saponins from Camellia oleifera shells using deep eutectic solvents	32
Pulsed electric field treatment enhances lipid bioaccessibility while preserving oxidative stability in Chlorella vulgaris	32
Evaluation of hybrid pressure-driven and osmotically-driven membrane process for non-thermal production of apple juice concentrate	32
Clarification of olive juice by α-alumina microfiltration membranes with enhanced packing density	32
Establishment of a new horizontal casting device and evaluation system for characterizing the homogeneity of food soft matter solution	32
A facile strategy for plant protein fiber formation without extrusion or shear processing	32
Reduction of E. coli O157: H7 and Bacillus cereus levels in red pepper powder using dielectric barrier discharge (DBD) plasma for enhanced quality	32
A microbiological perspective of raw milk preserved at room temperature using hyperbaric storage compared to refrigerated storage	31
Integrated transcriptomic and metabolomic analysis of the global response of Staphylococcus aureus to ohmic heating	31
Effects of ultrasound on the fermentation profile and metabolic activity of lactic acid bacteria in buffalo's (Bubalus bubalis) milk	31
Characterization and optimization of continuous ohmic thermal sterilization based on the development of a predictive computational toolbox	31
Exploring the efficacy of pulsed electric fields (PEF) in microbial inactivation during food processing: A deep dive into the microbial cellular and molecular mechanisms	31
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	31
Novel assistive technologies for efficient freezing of pork based on high voltage electric field and static magnetic field: A comparative study	31
A new proposed validation method for low energy electron beam processing of dry spices	31
Submerged cultivation of Agaricus bisporus: An alternate approach to utilize corn steep liquor and defatted soya flour to produce novel food	31
Effect of radio frequency combined oven pretreatment on the drying characteristics and quality of sweet potatoes	31
The impact of high-pressure homogenization on thermal gelation of Arthrospira platensis (Spirulina) protein concentrate	31
The study of numerical simulation and texture of soybean protein based on high moisture extrusion with different screw elements	30
Effects of ohmic heating on interfacial, rheology and structure of aquafaba proteins and products	30
Recovery of antioxidative protein hydrolysates with functional properties from fermented brewer's spent grain via microwave-assisted three phase partitioning	30
Mass transfer kinetics and quality evaluation of tomato seed oil extracted using emerging technologies	30
Edible antimicrobial yeast-based coating with basil essential oil for enhanced food safety	30
Comprehensive evaluation of microwave reheating performance using predictive complementary relative phase shifting strategy in a solid-state system	30
Synergy of oxygen plasma bubbles with ultrasonic waves for Escherichia coli inactivation	30
Pulsed electric fields technology enhances the functionality of orange by-products: A study on dietary fiber fractions and structure	30
Effect of low intensity direct-current electric field on anti-browning of apple juice: Enzyme inactivation kinetics and juice properties	30
Low-intensity pulsed electric fields pre-treatment on yogurt starter culture: Effects on fermentation time and quality attributes	29
Perilla protein isolate exhibits synergistic techno-functionality through modification via sequential dynamic high-pressure microfluidization and enzymatic hydrolysis	29
Investigation of cold plasma technique as an alternative to conventional alkalization of cocoa powders	29
Hot air-assisted radio frequency drying of black carrot pomace: Kinetics and product quality	29
Peptide-rich extracts from spent yeast waste streams as a source of bioactive compounds for the nutraceutical market	29
α-Amylase reactive extrusion enhances the protein digestibility of saponin-free quinoa flour while preserving its total phenolic content	29
Atmospheric cold plasma effect on quality attributes of banana slices: Its potential use in blanching process	29
Antimicrobial activity of Thymus zygis essential oil against Listeria monocytogenes and its application as food preservative	29
Integrated numerical simulation and quality attributes of soybean protein isolate extrusion under different screw speeds and combinations	29
Extended applications of the small-scale radio frequency system for improving the heating performance of multi-component rice	29
Microwave-assisted infrared dry-peeling of beetroot: Peeling performance, product quality, and cell integrity	28
Kinetic study of the combined effect of high pressure and pH-value on Arthrospira Platensis (Spirulina) proteins extraction	28
Exploring the activation mechanism of alcalase activity with pulsed electric field treatment: Effects on enzyme activity, spatial conformation, molecular dynamics simulation and molecular docking para	28
3D enabled facile fabrication of substrates with human tongue characteristics for analysing the tribological behaviour of food emulsions	28
Editorial Board	28
Application of a novel naturally-derived emulsifier mannosylerythritol lipid-A for improving emulsification and gel property of myofibrillar protein based on biosurfactant-protein interaction	27
Effects of different pretreatment methods on drying kinetics, three-dimensional deformation, quality characteristics and microstructure of dried apple slices	27
Valorization of second cheese whey enriched with apple pomace for the production of innovative fermented products	27
Herbal kombucha vinegar: Biotechnological perspective, biological potential and sensory evaluation	27
Physicochemical properties of pressure moisture treated (PMT) and heat moisture treated (HMT) starches	27
Preparation and antibacterial activity of p-coumaric acid-β-cyclodextrin complex against Alicyclobacillus acidoterrestris in apple juice	27
Photothermal pasteurization of paprika powder by ultra-high irradiance blue (405 nm) light: Impact on Salmonella inactivation and quality attributes	27
Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusion	27
Application of cold plasma for rice bran preservation: Effects on stability and quality	27
Enhancing the stability of quercetin by loading into dual-layered hydrogel-emulsion gel using coaxial 3D food printing	26
Industry-scale microfluidizer system produced whole mango juice: Effect on the physical properties, microstructure and pectin properties	26
Inactivation of Salmonella Typhimurium and Listeria monocytogenes in dairy systems: Effect of fat and food matrix structure under radio frequency heating	26
Bioavailability of blackberry pomace microcapsules by using different techniques: An approach for yogurt application	26
Understanding the heating characteristics in microwave heating moving and deforming foods by a hybrid double-layer ALE/implicit algorithm	26
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)	26
Design and evaluation of an R290-based freezing system and air distribution in a domestic-scale microwave-heated freeze-dryer prototype	26
Inactivation of Alicyclobacillus contaminans spores by dielectric barrier discharge plasma and its biological mechanism	26
Kinetic studies on soluble sugar profile in rice during storage: Derivation using the Laplace transform	26
Milk chilling using nanoparticle enhanced phase change material capsuled inside a jacketed cylindrical module: A numerical and experimental study	26
Sequential extraction optimization of compounds of interest from spent brewer's yeast biomass treated by Pulsed Electric Fields	26
Improvement of an annular thin film UV-C reactor by fluid guiding elements	26
Gentle milk fat separation using silicon carbide ceramic membranes	26
Effect of UV-LED irradiation processing on pectolytic activity and quality in tomato (Solanum lycopersicum) juice	25
Green solvents for the selective extraction of bioactive compounds from by-products of the coffee production chain	25
Machine learning to quantify techno-functional properties - A case study for gel stiffness with pea ingredients	25
Solar-dried fig quality: A comparative study of ultrasonic, ohmic blanching, and sulfur dioxide pre-treatments on bioactive retention, antioxidant activity, and physical properties	25
Application of dietary fibers as hydrocolloids: Experimental evaluation in a model processed cheese sauce system	25
Fabrication and characterization of a novel biphasic system based on starch and ethylcellulose as an alternative fat replacer in a model food system	25

Combined PEF, CO2 and HP application to chilled coho salmon and its effects on quality attributes under different rigor conditions	25
Solid-state fermentation for recovery of carotenoids from tomato waste	25
Dynamic in-vitro system indicates good digestibility characteristics for novel upcycled plant protein; correlation to techno-functional properties	25
Development of plasma-polymerized nanocomposite coatings with targeted antimicrobial activity utilizing glycine-coated ZnO nanoparticles	25
Influencing factors on the ability to assemble a complex meat analogue using a soy-protein-binder	25
Spatial persistence of Escherichia coli O157:H7 flowing on micropatterned structures inspired by stomata and microgrooves of leafy greens	25
Ultrasonic-assisted protein extraction from sunflower meal: Kinetic modeling, functional, and structural traits	25
Synergistic effects of pulsed electric fields and ohmic heating on red beetroot cooking performance	25
Kinetics of microbial inactivation using in-package nonthermal plasma generated by dielectric barrier discharge	24
Influence of additives on moisture variation and edible quality of minced chicken breast subjected to combined radio frequency and water bath treatments	24
Steam explosion technology as a tool to alter the physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium) bran	24
One-step High Internal Phase Pickering Emulsions stabilized by uncracked micronized orange pomace	24
Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties	24
Effect of gamma irradiation and electrospinning applications on the physicochemical, antioxidant, and molecular properties of anthocyanin colorant obtained from black carrot pomace	24
Comparing impacts of dielectric barrier discharge plasma and electron beam irradiation processing on characteristics of Tartary buckwheat whole flour	24
Vacuum-steam pulsed blanching (VSPB) softens texture and enhances drying rate of carrot by altering cellular structure, pectin polysaccharides and water state	24
Targeted regulation of pulsed electric field (PEF) treatment on responsive amino acids based on the molecular dynamic simulation	24
A water-only process to fractionate yellow peas into its constituents	24
Improved sensitivity of freshness indicator based on purple sweet potato anthocyanins through pH optimization and its application in flesh food monitoring during logistics	23
From by-product to functional ingredient: Incorporation of avocado peel extract as an antioxidant and antibacterial agent	23
Identification of peptides from defatted wheat germ proteins with dual functionality: Emulsifying activity and anti-adhesive activity against Helicobacter pylori	23
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	23
Pressurized liquid extraction as an eco-friendly approach to recover anthocyanin from black rice bran	23
Residual polyphenol oxidase and peroxidase activities in high pressure processed bok choy (Brassica rapa subsp. chinensis) juice did not accelerate nutrient degradation during storage	23
Machine learning workflow for the oil uptake prediction of rice flour in a batter-coated fried system	23
Enhancement of anthocyanins extraction from haskap by cold plasma pretreatment	23
Computer-supported probabilistic engineering tools assisting fill optimization and the waste reduction of low/intermediate moisture foods supporting vulnerable populations	23
Effect of microwave extraction temperature on the chemical structure and oil-water interface properties of fish skin gelatin	23
Effects of transglutaminase and cooking method on the physicochemical characteristics of 3D-printable meat analogs	23
Microstructure evolution affecting the rehydration of dried mushrooms during instant controlled pressure drop combined hot air drying (DIC-HA)	23
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	22
Editorial Board	22
Impact of pulsed electric field pretreatment on protein and its binding with sodium ions in brined beef	22
Study of the internal mechanism of L-glutamate for improving the survival rate of Lactiplantibacillus plantarum LIP-1 after freeze-drying	22
Isolation and characterization of superdormant Bacillus subtilis spores under high hydrostatic pressure at 200 MPa and 500 MPa	22
Potent antioxidant and anti-inflammatory bioactivities of fish roe-derived extracts	22
Nutrient enrichment of dairy curd by incorporation of whole and ruptured microalgal cells (Nannochloropsis salina)	22
Effects of different physical technology on compositions and characteristics of bean dregs	22
Selective removal effect of subcritical fluid extraction on egg yolk lipids and characterization and enzymatic improvement of defatted egg yolk powder	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
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	22
Preparing Ganoderma lucidum slices by improved steam explosion enhances their apparent, functional and structural properties	22
Understanding the mechanisms of action of atmospheric cold plasma towards the mitigation of the stress induced in molds: The case of Aspergillus chevalieri	22
The fungal alternative: Insights on medicinal mushrooms-based protein-rich biomasses by submerged fermentation of agro-industrial by-products	22
The impact of pressure-shift freezing on the three-dimensional network structure and properties of myofibrillar proteins in surimi gel derived from freshwater fish	22
Characterization of ultrasonicated and ozonated oat 1, 4-β-D-glucan	22
Status and trends of artificial intelligence in the R & D of future fruit & vegetable 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
Variations of polyphenols, sugars, carotenoids, and volatile constituents in pumpkin (Cucurbita moschata) during high pressure processing: A kinetic study	21
Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia	21
A Deep-Sea probiotic platform: Dual-function biopreservation for aquaculture immunomodulation and meat shelf-life extension	21
Bioprocessing of pineapple waste for sustainable production of bioactive compounds using solid-state fermentation	21
Recent progress on UV-light barrier food packaging films – a systematic review	20
Developing practical and small-scale radio frequency technology for tempering minced chicken breast at home	20
Quick-freezing based on a nitrogen reversed Brayton cryocooler prototype: Effects on the physicochemical characteristics of beef longissimus thoracis muscle	20
Effects of Annealing on ultra-high pressure induced gelatinization of corn starch	20
Evaluation of electron beam irradiation on the microbiological, phytochemicals, and aromatic profiles of three paprika (Capsicum annuum L.) varieties	20
Optimization of solid-state fermentation conditions to improve phenolic content in corn bran, followed by extraction of bioactive compounds using natural deep eutectic solvents	20
Emerging risk identification in the food chain – A systematic procedure and data analytical options	20
Improving gel properties of low-salt silver carp surimi through single-mode microwave-assisted processing	20
Some effects of convulsive political scenarios on food systems. The Venezuelan case	20
Improved flavonoid content in mulberry leaves by solid-state fermentation: Metabolic profile, activity, and mechanism	20
High voltage electrical discharges followed by deep eutectic solvents extraction for the valorization of pomegranate seeds (Punica granatum L.)	20
Synergistic antimicrobial potential of essential oil nanoemulsion and ultrasound and application in food industry: A review	20
Effects of high hydrostatic pressure on nutritional composition and cooking quality of whole grains and legumes	20
A comparison of B- and A-type nanoparticles on pressure resistance	20
Nutritionally enhanced milk protein and starch-based extrudates made from agro-food byproducts using supercritical fluid extrusion	19
Improving radio frequency (RF) heat treatment performance of peanuts based on dielectric loss mechanisms and frequency coupling	19
From low-value residue to a valuable bioactive extract: Obtaining phenolic compounds from orange peel waste combining pulsed electric field and ultrasound-assisted extraction	19
Cricket powder (Acheta domesticus) nutritional and techno-functional properties and effects of solid-state fermentation with Pleurotus ostreatus and Rhizopus oligosporus	19
Oxidative damage of Bacillus cereus spores by atmospheric pressure plasma jet: Structural integrity and metabolic pathways	19
Influence of pulsed electric field-assisted dehydration on the volatile compounds of basil leaves	19
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	19
The food matrix properties influence the antibacterial effectiveness of photodynamic and sonodynamic treatments	19
Leaf protein concentrate from cauliflower leaves: Effect of filtration and stabilizing solution on extraction and physio-chemical properties	19
Performance of UV-LED and UV-C treatments for the inactivation of Escherichia coli ATCC 25922 in food model solutions: Influence of optical and physical sample characteristics	19
Investigating rheological properties and 3D printability of carbohydrate, protein, and fat-rich food inks for dysphagia-friendly diets	19
Release kinetics and encapsulation efficiency of embedded active ingredients in fat-based matrices using cold extrusion	19
Sourdough yeast-bacteria interactions results in reduced immunogenicity by increasing depolymerization and hydrolysis of gluten	19
Encapsulated probiotic spores as a fortification strategy for development of novel functional beverages	19
Hollow solid lipid particles loaded with essential oils via supercritical carbon dioxide to develop novel antimicrobial lipids with controlled release for food applications	19
Editorial Board	19
High-pressure homogenization treatment of red seaweed Bangia fusco-purpurea affects the physicochemical, functional properties and enhances in vitro anti-glycation activity of its dietary fibers	19
Tunable-porosity electrospun films from octenylsuccinylated starch/pullulan for enhanced oral anthocyanin delivery: Stability, mucus layer penetration, controlled release, and antioxidant preservation	19
From printability to palatability: A sensory and hedonic study of 3D-printed cereal- and legume-based products	19
Gaseous chlorine dioxide technology for improving microbial safety of spices	19
A new spiral press filter to purify tomato juice: A central composite strategy for experimental design and optimization	19
Exogenous enzymes for gluten-free beer production: A review of the industrial practice and its implications for scientific research	18
Temperature controlled cryoprinting of food for dysphagia patients	18
Continuous ultrasound and pulsed ultrasound: Selective extraction tools to obtain enriched antioxidants extracts from cocoa beans (Theobroma cacao L.)	18
Continuous flow high-pressure homogenization for preserving the nutritional quality and stability of watermelon juice under simulated market storage conditions	18
Isolation and characterization of resistant variants of Salmonella Typhimurium after sequential exposure to plasma activated water (PAW)	18
Customer value toward innovative food products: Empirical evidence from two international markets	18
The microbiome modulating potential of superheated steam (SHS) treatment of dietary fibres	18
Unraveling effective modified atmosphere conditions to improve the quality of refrigerated stored dark and white muscle fish	18