Food Biophysics

Article	Citations
Implications of Dehydration Processing on the Bio-Actives, Chemometrics and Fingerprinting of Allspice (Pimenta dioica L.) Leaves	58
Formulation and Characterization of Natural Surfactant-Stabilized Zein Nanoparticles for Encapsulation of Ergocalciferol	52
Development and Characterization of Fully Hydrogenated Soybean Oil and High Oleic Sunflower Oil β-carotene Loaded Nanostructured Lipid Carriers	46
Study of the Soaking Process of a ready-to-eat rice of Assam (Komal Chaul): A Mechanistic and a Machine Learning Based Approach for spectra-based Estimation of Endpoint	46
Encapsulation and Delivery of Clove Essential Oil Using Nanoemulsions: Impact on the Physicochemical, Microbial, and Sensory Properties of Chicken Meatballs	25
Artificial Neural Networks (ANN) Modeling for Ethanolic Propolis Extracts	23
Analysis of Courie-GAB-Peleg Models and Neural Networks in Jelly Candy by Corn Starch: Drying Kinetic and Moisture Sorption Isotherms	22
Ultrasound Modifies the Properties of Sodium Alginate: Correlation between Biological Activities and Molecular Characteristics	21
Sweet Orange and Sour Orange Essential Oils: A Review of Extraction Methods, Chemical Composition, Antioxidant and Antimicrobial Activities, and Applications in Innovative Food Technologies	21
A Study on the Sensory Properties, Volatiles and Fatty Acid-Derived Compounds of Traditionally Cooked Rice Varieties Popular in Türkiye	19
Screening and Optimization of Natural Hydrocolloids for the Stabilization of Pea Protein Solutions	19
Effect of cOercion Germination Through Combined Calcium and Aeration Treatment on the Edible and Physicochemical Characteristics of Brown Rice	18
Delivering Phenolic Acids in Soy Protein Gels: Noncovalent Interactions Control Gastrointestinal Bioaccessibility	17
Fabricating Antibacterial Powders from Olive Oil-In Water Emulsions Stabilized by Sour Cherry-Derived Hemicellulose and Pectin Crystalline Structures	17
Antimicrobial properties of PLA membranes loaded with pink pepper (Schinus terebinthifolius Raddi) essential oil applied in simulated cream cheese packaging	17
Effects of Soy Proteins and Hydrolysates on Fat Globule Coalescence and Whipping Properties of Recombined Low-Fat Whipped Cream	15
Multivariate Optimization of Chitosan/Starch/Aloe Vera Packaging Film for Beef Fillet Preservation: Insights into Interaction Mechanisms and Evaluation of Sustainability Metrics	15
Influence of Rice Bran Wax Concentration on the Physical Properties and Stability of Resveratrol-Loaded Glycerol-in-Oleogel Emulsions	14
The Ribbon Stage—Shedding Light onto an Ill-Defined Culinary ‘Marker’ for Whole Egg Foams	14
Influence of Oil Structuring Methods on the Application of Red Palm Oil as Fat Replacer: Emulsion Gelation, Oleogelation Template Emulsion, and Biphasic Gelation	14
Effect of Ultrasonic Treatment on Functional Properties and Emulsion Stability of Sweet Potato Protein	13
Freeze Thaw Stability and Heat Stability of Coconut Oil-in-Water Emulsions and Coconut Milk Emulsions Stabilized by Enzyme-Modified Soy Lecithin	13
Influence of processing conditions on the physical properties, retention rate, and antimicrobial activity of cinnamaldehyde loaded in gelatin/pectin complex coacervates	13
Intelligent pH Sensing Films based on Chitosan/Cellulose Nanocrystals with Blood Peach Anthocyanins and β-Cyclodextrin-Encapsulated Carvacrol for Monitoring Shrimp Freshness	13
The Role of Gastric Lipase and Pepsin in Lipid Digestion of a Powder Infant Formula Using a Simulated Neonatal Gastric System	13

Eco-Friendly Cling Film Based on Alizarin and Carbon Dot-Modified PVA/SA Matrix for Enhanced Cherry Tomatoes Preservation	13
Fabrication and Characterization of Electrospun Fish Gelatin Mats Doped with Essential Oils and β-Cyclodextrins for Food Packaging Applications	12
Machine Learning-based Differentiation of Japanese Plum Cultivars Based on Metabolite Profiling	12
Impact of Oil Phase Solubility on Droplet Ripening when Nanoemulsions are Mixed with Emulsions	12
Ultrasound-Assisted Treatment from Inonotus obliquus Polysaccharides: Extraction Optimization, Structures and Antioxidant Activity	12
Binary Phase Behavior of 2-oleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (POS) and 2-linoleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (PLS)	11
Switchable pH-responsive Biopolymeric Stabilizers Made by Sonothermal Glycation of Sodium Caseinate with κappa-carrageenan	11
Exploring Magnetic Field-Assisted Freezing and Drying Process of Fruits and Vegetables	11
Physical Chemistry of the Egg-and-Lemon Sauce	11
Composite Gelation of Pea Protein and Gellan Gum: Rheological Characterization and Potential Application in Controlled In-Vitro Release of α-Amylase	11
Modulating the Assembly of Egg Yolk Granule-Based Delivery Systems using NaCl: Physicochemical Properties and Curcumin Bioactivity	11
Impact of Saturation of Fatty Acids of Phosphatidylcholine and Oil Phase on Properties of β-Lactoglobulin at the Oil/Water Interface	10
Enhanced Colon-Targeted Release of Propolis by pH-driven Encapsulation using Folic Acid Modified Carboxymethyl Chitosan	10
Size Effect of TiO2 Nanoparticles as Food Additive and Potential Toxicity	10
Fabrication and Characterization of Resveratrol-Loaded Gliadin Particles Stabilized by Gelatin	10
A Novel Source of Lignin from Date Palm Leaves as a Reinforcing Agent for Fabrication of Carboxymethyl Cellulose-Based Active Food Packaging Film	10
Optimizing the Appearance of Plant-based Foods Using Natural Pigments and Color Matching Theory	10
A Solid Self-Emulsifying Formulation for the Enhanced Solubility, Release and Digestion of Apigenin	10
Bile Salt-Induced Competitive Displacement of Cellulose Nanocrystals from Oil Droplet Surfaces	10
Effect of Probiotic Fermentation on the Antibacterial Activity of Sea Buckthorn Trimorphic Polyphenols and its Application to Fresh Milk Preservation	10
Physicochemical and Functional Characteristics of Saffron (Crocus sativus L.) Corm Starch: Gelling and Film-Forming Properties	9
Infrared Drying of Bocaiuva (Acrocomia aculeata) Slices: Drying Kinetics, Energy Consumption, and Quality Characteristics	9
Development and Characterization of Gelatin/CMC-based Oral Films Incorporating Crescentia cujete L. Extracts for Bioactive Delivery	9
Alginate and pH Improve Properties of Soy Protein-based Films	9
Effect of Ultrasound-Assisted Osmotic Dehydration Pre-Treatment on Tray Drying of Musk Melon Cubes	9
Common Beans Reinvented: A Soaking and Germination Approach for GABA Enrichment and Mineral Content	9
Physical, colour, and mechanical properties of pearls (citrus caviar) from three finger lime (Citrus australasica) varieties: Implications for economic value, quality grading, and benchmarking	8
Pickering Stabilization of Water-in-Oil-in-Water Emulsions via Modified Guinea Starch Nanoparticles: Effects on Physical, Microstructural, Rheological, and Thermal Properties	8
Iron/zinc Alginates as Vehicles for Food Fortification with Enhanced Stability in Polyphenol-Rich Foods	8
High-pressure-microfluidization Homogenization (HPMH): an Effective Technology Optimization Strategy for Yeast Extract Preparation	8
Optimising the Properties of pH-Sensing Films based on Red Pitaya Peel Powder and Konjac Glucomannan	8
Effects of Rehydration Time, Temperature and Ultrasound Treatment on Rehydration, Quality and Structure Properties of Low Moisture Texturized Soybean Protein	8
Physics of Starch System: Rheological and Mechanical Properties of Hydrothermally Modified Elephant Foot Yam Starch	8
Analysis of Microbial Diversity and Differences in Characteristic Volatile Components of Sauerkraut in Different Regions of Guizhou Province	8
Structural Properties of Egg Yolks Modify In-vitro Lipid Digestion	8
Mushrooms for Mushrooms: A Bio-Based Approach to Active Food Packaging	8
A Comparative Study of Different Precipitation Techniques for Protein Isolation from Cordyceps militaris: Effects on Functional and Structural Properties	8
The Mechanism of Whey Protein on Membrane Surface Fouling During Ultrafiltration Process	7
Moisture Sorption Isotherm and Isosteric Heat of Sorption of Four-finger Threadfin (Eleutheronema tetradactylum)	7
Recombined Egg Yolk Granules with Controllable Particle Sizes for Quercetin Delivery – Effects of Particle Size on Physicochemical Stability, Bioaccessibility, and Bioactivity of Quercetin	7
Post-Harvest Quality of Red Bell Pepper: Effect of Ozonized Mist and Protective Film	7
Does the Encapsulation of Chlorogenic Acids from Ilex paraguariensis Co-Product by Spray-Drying Increase Their Stability?	7
Effects of High Intensity Ultrasonication on Molecular Characteristics and Emulsifying Properties of Rambutan Seed Protein	7
Development of Nutritional Extruded Snacks Incorporating Medicinal Plants	7
Glucosinolate-Mediated Inhibition of Carbonic Anhydrase IX: A Study on Turnip (Brassica rapa) and its Potential in Cancer Prevention	7
Effect of High-pressure Homogenization on Structure and Properties of Soy Protein Isolate/polyphenol Complexes	7
Development of Polyelectrolyte-Coated Liposomes as Nanostructured Systems for Nisin Delivery: Antimicrobial Activity and Long-Term Stability	7
Emulsification Properties and Interfacial Behavior of Okra Proteins	7
Impact of Zinc Oxide-Corn Starch Coating on Mango Postharvest to Extend Shelf Life	7
Modelling and Optimization of Ultrasound-Assisted Pasteurization of Apple Juice	6

Gluten/chitosan Nanofiber-based Films Activated by Cationic Inulin-coated Betanin and Carvone Co-loaded Nanoliposomes: Preparation and Characterization	6
Design and Application of Radiofrequency and Nanocomposite Packaging for Preservation of Habanero Pepper: Effects of Frequency, Processing Time, and Film Thickness	6
Spray-Dried Microencapsulation of Roselle Calyx Extract: Investigating the Impact of Maltodextrin and its Combination with Alginate and Carboxymethyl Cellulose as Wall Materials	6
Effects of Microwave Treatment on the Physicochemical Properties and Edible Qualities of Germ-Remaining Rice	6
Impact of Process Parameters and Recycling of Natural Deep Eutectic Solvent on the Physicochemical, Structural, and Gel Characteristics of Glucomannan	6
Self-Healing Polymer a Dynamic Solution in Food Industry: a Comprehensive Review	6
Probiotic Fermentation Combined with Dual Enzyme Hydrolysis Improves the Flavor and Processing Characteristics of Sea Cucumber Peptides	6
Bioactive Amines in Conventional and Non-Conventional Edible Plants from Brazil: Health Benefits and Concerns	6
Outstanding Freeze-Thaw Stability of Mayonnaise Stabilized Solely by a Heated Soy Protein Isolate	6
Effects of Pine Needle Essential Oil Combined with Chitosan Shellac on Physical and Antibacterial Properties of Emulsions for Egg Preservation	6
Effect of High Voltage Pulsed Electric Field Pretreatment on the Biological Activity and Enzymolysis of Phosvitin from Black Carp Roe	6
3D-Printed Meat Paste Using Minimal Additive: Assessment of Rheological and Printing Behavior with Post-Processing Stability	6
Modulating Molecular Interactions in Extruded Pea Protein Isolate	6
Investigating the Effect of Glucoamylase Enzyme Treatment and Continuous Ultrasound Application on Quality Characteristics and Aflatoxins Degradation of Hazelnut Paste by Box-Behnken Response Surface	6
Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels	6
A Novel Approach for Delivery of Ergosterol Within Ferritin Cage: Stability, Slow-Release Property, and Cholesterol-Lowering Effect After Simulated Gastrointestinal Digestion	6
Insight Into the Effect of Carnosine on the Dispersibility of Myosin Under a Low-salt Condition and its Mechanism	6
Ball Milling-Ultrasound Modification of Citrus Fiber-Carrageenan Complex for Improving Functional Properties of Salted Egg White	5
Dual-Functionalized Zinc Oxide Nanoparticles-Polyphenol-Chitosan Coatings for Synergistic Antioxidant and Antimicrobial Preservation of Sapota	5
Correction: The Impact of Different Drying Methods and Storage Conditions on the Metabolic and Quality Changes in Ecballium Elaterium Fruit	5
Physicochemical Stability Enhancement of β-carotene-rich O/W Nanoemulsions using a New Natural Emulsifier Developed from Pistacia lentiscus Fruit Residue	5
Structural and Aroma Profile Enhancement of Sorghum (Sorghum bicolour L. Moench) Through Lactobacillus plantarum Fermentation	5
Transcriptomic Analysis Reveals Mechanisms Underlying the Inhibitory Effects of (E)-2-Heptenal on Spore Germination of Aspergillus Flavus	5
Preparation and Characterization of Quercetin/Cyclodextrin/Carbon Quantum Dot Nanocomplexes and Evaluation of their Stability and In Vitro Digestive Properties	5
Active Microcapsules and Edible Films Obtained from Basil seed Gum and Ginger Essential Oil: Fabrication and Characterization	5
Bakla Starch-Based Bigels as Low-Calorie Fat Replacers: Influence of Hydrogel Ratio	5
Effect of Process and Formulation Variables on the Structural and Physical Properties in Cream Cheese using GDL Acidulant	5
Edible Films Based on Corn Starch and Gelatin Obtained by the Combination of Extrusion and Casting Process: Characterization and Applications	5
Development of Microcapsules with Potential Nutraceutical Application from Ngoc Linh Ginseng (Panax vietnamensis Ha et Grushv.) Root Extracts by Spray-Drying and Freeze-Drying Techniques using Differe	5
Structure and Dynamics of Ionically Crosslinked Low Methoxyl Pectin (LMP) Hydrogels: Effect of Ca2+ and Fe3+ Ions on Rheological and Dielectric Relaxation Behaviour	5
Effect of Heat Treatment on the Molecular and Functional Properties of Pea Protein Isolate	5
Impact of Ultrasound Emulsification on the Physicochemical Properties of Emulsions Stabilised by Quinoa Protein Isolates at Different pHs	4
Physicochemical, Rheological and Structural Properties of Cold-set Emulsion-filled Gels Based on Whey Protein Isolate-basil Seed Gum Mixed Biopolymers	4
Stabilization of Anthocyanins Crude Extracted from Rambutan (Nephelium Lappaceum L.) Peel Through Copigmentation and Encapsulation for Natural Food Colorants	4
Effect of Transglutaminase on Structure and Gelation Properties of Mung Bean Protein Gel	4
Effect of temperature, pH and ionic strength on hydroxyapatite stabilised Pickering emulsions produced in batch and continuous mode	4
Temperature-Driven Changes in the Polymorphism, Microstructure and Thermal Properties of Cocoa Butter/Shea Butter Stearin Blends	4
Optimizing Enzyme-Assisted Hydrolysis for Enhanced Phytochemical, Functional, and Nutritional Properties of Rapeseed (Brassica napus) Bee Pollen using Response Surface Methodology (RSM)	4
Freeze-Dried Essential Oils Encapsulated in Biopolymeric Matrices: Design, Formulation, and Stability: A Comprehensive Review	4
Formulation, Characterization and Assessment of the Inhibitory Effect of Microencapsulated Microcin J25(G12Y)	4
Inhibition Effects of Some Phenolic Anthraquinone Derivatives on Lactoperoxidase Activity: A Detailed in Vitro and in Silico investigation	4
On the Role of Beeswax Components in the Regulation of Sunflower Oil Oleogel Properties	4
Emulsion Gels Based on Quinoa Protein Hydrolysates, Alginate, and High-Oleic Sunflower Oil: Evaluation of Their Physicochemical and Textural Properties	4
Effect of Hydrocavitation Treatment on Physicochemical and Functional Properties of Chickpea Flour	4
Effects of NaCl on the Freezing-Thawing Induced Gelation of Egg Yolk at pH 2.0–8.0	4
The Effects of Substitution Degree in the Carboxymethylation of Jackfruit Seed Starch on Starch Digestibility	4
Understanding the Effect of Anthocyanin-rich Extract on the Gel and Digestive Properties of Soy Protein Cold-set Gels	4
Nano-chitosan-Aloe Vera Coating with Tomato Seed Protein Hydrolyzate for Preserving Button Mushroom (Agaricus bisporus) Quality	4
Antimicrobial and Mechanical Properties of β-Cyclodextrin Inclusion with Octyl Gallate in Chitosan Films and their Application in Fresh Vegetables	4
A Combined Spectroscopy and Computational Molecular Docking Investigation on the Coupling Between β-lactoglobulin Dimers and Vanillin	4
Electrospun Fibers from Avocado Seed Starch as Carriers of Jabuticaba Peel Extract: Impact on Bioaccessibility in Natural Yogurt	4
Effects of Ultrasound-Assisted Extraction on Physicochemical and Functional Properties of Gelatin Derived from Hilsha (Tenualosa ilisha) Scales	4
Effect of Vacuum Impregnation with Anthocyanin rich Fruit Juices on the Quality Characteristics of Chicken Cubes	4
Gellan Gum Film Incorporated with Palm Kernel Oil Nanoemulsion for Enhanced Barrier Properties	4
Incidental Nanoparticles in Black Tea Infusion: Carriers of Bioactives Fortifying Protection on Intestinal Mucosal Cells Against Oxidative Stresses	4
Electrospun PEO/WPI Nanofibers with Vanillin for Food Applications	4
Influence of Herbal Tea Ingredients on Bioaccessibility of Mercury and Arsenic	3
Thermodynamic and Structural Evaluation of the Icariside II and Whey Protein Concentrate Complexes	3
Insights Into Interaction of Lutein with Pea Protein Isolate in Aqueous Nanometre-Scale Dispersion: Thermal Stability, Spectroscopic, and Morphological Properties	3
Functional, Thermal, Pasting, and Antioxidant Properties of Flour from Indian Browntop Millet (Brachiaria ramosa) Cultivars	3
Effects of Oscillating Magnetic Fields of Different Level of Intensity Magnitudes on Supercooling of Cherries	3
Isolation and Characterization of Nanocellulose from Banana Peels via a One-Pot Hydrolysis System Using the Taguchi Method	3
Novel Polymer-Free Antimicrobial System Based on Octyl Gallate/Hydroxypropyl-β-Cyclodextrin Inclusion Complex Electrospun Nanofibers for Chinese Giant Salamander Preservation	3
Effects of Calcium Chelators on Colloidal Stability and Interfacial Activity of Egg Yolk Granules	3
Gastrointestinal Fate and Fatty Acid Release of Pickering Emulsions Stabilized by Mixtures of Plant Protein Microgels + Cellulose Particles: an In Vitro Static Digestion Study	3
Development and Characterization of a Novel Edible film Based on Xanthoceras sorbifolia Seed Kernel Protein Isolate: Effects of Plasticizers and pH Value	3
Comparative Evaluation of Functional Properties and Thermal Stability of Nanochitosan Synthesized Via Ionotropic Gelation and Ball Milling	3
Benzo[a]Pyrene Induces Pyroptotic Colon Damage and Gut Dysbacteriosis by Activating Aryl Hydrocarbon Receptor	3
Effects of anthocyanin-rich Kadsura coccinea extract on the physical, antioxidant, and pH-sensitive properties of biodegradable film	3
Enhancing the Properties of Starch-Based Edible Films through Rice Bran Oil Incorporation: A Comprehensive Investigation of Development and Characterization	3
Physicochemical and Functional Properties of Spirulina and Chlorella Proteins Obtained by Iso-Electric Precipitation	3
Rheological, Thermal, and Moisture Sorption Characterisation of cocoa-flavoured Confectionery Coatings Elaborated with Isomalt as Sucrose Substitute	3
Exploring CO2-Laser Microperforation: Potential for Enhanced Mass and Thermal Diffusion in Banana (Musa sapientum) Dehydration	3
Anti-adhesive Coating with Natural Materials Application for Yogurt Storage	3
Optimizing the Appearance of plant-based Foods: Impact of Pigment and Droplet Characteristics on Optical Properties of Model oil-in-water Emulsions	3
Thermodynamic and Phase Separation Characteristics of Maltodextrin and Gelatin Aqueous Solutions: A New Approach	3
Microstructure, Rheology and Stability of Vegetable Cream-Like Emulsions Prepared with Natural Oils: Effects of Homogenization Speed and Polyglycerol Polyricinoleate Concentration	3
Emulsifiers from Yellow Split Peas	3
Non-covalent Complexes Between β-lactoglobulin and Baicalein: Characteristics and Binding Properties	3
The Physicochemical and Antioxidant Characteristics of a p-Coumaric Acid-Epigallocatechin Gallate-Chitosan Tyrosinase Inhibitor	3

Comprehensive Analysis of Adsorption–Desorption Isotherms, Drying Kinetics, and Nutritional Quality of Black Soldier Fly (Hermetia illucens) Larvae	3
Differential Influence of Microwave and Conventional Thermal Treatments on Digestibility and Molecular Structure of Buckwheat Protein Isolates	3
Ultrasonic Treatment Improves the Tenderness and Retains Organoleptic Properties of Squid (Illex argentinus) before and after High/Low Temperature Cooking	3
Encapsulation of Anthocyanic Extract of Jambolan (Syzygium cumini (L.)) in Zein Sub-micron Fibers Produced by Electrospinning	3
Impact of Emulsifier Structure and Concentration on Lipolysis Dynamics and Curcumin Bioaccessibility in the Nanoemulsions Stabilized by Polyglycerol Fatty Acid Esters	3
Natural Antioxidant Enrichment of Linseed Oil: Ultrasound-Assisted Maceration with Mullein Flowers (Verbascum thapsus L.)	3
Staphylococcus sp. XK3H5 Isolated from Pu’er Tea Inhibits Streptococcus Mutans Biofilm Formation by Inhibiting Sucrose Metabolismz,2	3
Influence of Cold Plasma Intensity on the Enzymatic Susceptibility, Physicochemical, Morphostructural, Thermal, and Rheological Properties of Chickpea Starch (Cicer arietinum)	2
Correction: Edible Oleoresin Infused Nanocomposite Film: A Novel Strategy for Nut Preservation and Aflatoxin Control	2
Kinetic Analysis and Simulation of NaCl Diffusion in Fish: The Effects of Ultrasonic Power	2
Gelatin/wheat Gliadin Electrospun Film Containing Chlorogenic Acid: Fabrication, Characterization, and Application in the Preservation of Grass Carp (Ctenopharyngodon idella) Fillets	2
Inhibitory Mechanisms of Plant Volatile 1-Octanol on the Germination of Aspergillus Flavus Spores	2
Impact of Phenolic Acid Derivatives on β-Lactoglobulin Stabilized Oil-Water-Interfaces	2
Spray Chilling Based Microencapsulation of Sulforaphane: Process Optimization and Release Dynamics	2
Value-added Applications of Fruit Peel Biowaste: A Review of Potential Uses in the Food Industry	2
Isolation and Characterization of Pectin from African Star Apple (Chrysophyllum albidum) Fruit	2
Improving Gel Properties of Glucomannan/κ-carrageenan Blends by Controlling Ethanol pH for Glucomannan Purification	2
Investigating the Efficacy of Chitosan-Enriched Cuminum cyminum Essential Oil Against Food-Borne Molds, Aflatoxin B1, and Post-Harvest Quality of Arachis hypogaea L.	2
Modulation of Antioxidant and Methylxanthines Profiles in Dark Chocolate Via Cocoa Fermentation with Hanseniaspora Thailandica and Pichia Kudriavzevii	2
Effect of Structure Complexity of Catechins on the Properties of Glutenin: the Rule, Action Mechanism and Application	2
Effect of Ultrasound-Assisted Vacuum Drying on Moisture Transport Behavior and Physicochemical Properties of Nori-like Products Prepared from Green Laver (Ulva lactuca)	2
Generation and Influence of Carbon Dioxide Nanobubbles on Physicochemical Properties Including the Surface Tension of Clarified Apple Juice	2
Exploring the Potential of Spray-Dried Blackberry Powder Enriched with Zinc and Folic Acid as a Nutritional Alternative for Children and Pregnant Women	2
Investigation of the Effect of Plasma-Activated Water on the Physicochemical and Functional Attributes of Soybean Protein Isolate	2
Determination of Optimum Alkali Reagent for Cocoa Powder Alkalization: Effects on Physico-chemical, Functional and Technological Characteristics	2
Structure and Anti-Inflammatory Activities of Two ι-Carrageenan with Different Molecular Weights During In Vitro Human Intestinal Flora Fermentation	2
Exploring Edible Insects as a Potential Source of Food-Nutraceuticals: A Sustainable Approach	2
Morphological, Optical and Thermal Properties of bioactive-Chitosan Nanostructured Edible Films for Food Packaging Applications	2
Impact of Plant Protein Extraction and Conjugation with Polyphenols on Physicochemical, Structural, and Rheological Properties of Plant-Based Food Emulsions and Gels	2
Effects of Polyphenols in Different Teas on Physicochemical Characteristics of Egg White Protein Gel During Tea Eggs Making	2
PLA-Based pH-Sensitive Food Packaging Films Incorporating Anthocyanins from Wine Byproducts	2
Chitosan Coating Fortified with Carissa Carandas Extract for Enhanced Microbial Control and Quality Preservation in Ready-to-Eat Cherry Tomatoes	2
Fabrication of Legume Protein Isolate-Polyvinyl Alcohol Nanofibers Incorporated with Ferulic Acid	2
Using ATR-FT-IR Spectroscopy and Multivariate Curve Resolution to Quantify Variations in the Crystal Structure of Tempered Chocolate	2
Modulation of Physical Stability in Pickering Double Emulsions: Role of Interface-Oil Phase Distribution of Crystallizable Emulsifiers	2
Green Coffee Powder as a Clean-Label Functional Ingredient in Meat Systems: Antioxidant Performance, Molecular Docking Mechanisms, and Technological Properties	2
Germinated and Non-germinated Wheat Starch Fibers for Encapsulation of TiO2	2
Chemical Modification Method Determines the Formation of Starch-Iodine Complex: an Insight into the Lamellar Structure and Iodine Adsorption Behavior	2
CaCl2 Retards Mechanical Damage Induced by Simulated-transport Vibration and Promotes Mushroom (Agaricus bisporus) Quality during Storage	2