Food Biophysics

Article	Citations
Implications of Dehydration Processing on the Bio-Actives, Chemometrics and Fingerprinting of Allspice (Pimenta dioica L.) Leaves	116
Analysis of Courie-GAB-Peleg Models and Neural Networks in Jelly Candy by Corn Starch: Drying Kinetic and Moisture Sorption Isotherms	41
A Study on the Sensory Properties, Volatiles and Fatty Acid-Derived Compounds of Traditionally Cooked Rice Varieties Popular in Türkiye	36
Fabricating Antibacterial Powders from Olive Oil-In Water Emulsions Stabilized by Sour Cherry-Derived Hemicellulose and Pectin Crystalline Structures	30
Flaxseed Gum Extraction, and Preparation and Characterization of Flaxseed Gum–Soybean Protein Isolate Conjugates	30
Influence of Drying Adjuvants on Seriguela (Spondias Purpurea L.) Pulp Powders	29
Formulation and Characterization of Natural Surfactant-Stabilized Zein Nanoparticles for Encapsulation of Ergocalciferol	28
Ultrasound Modifies the Properties of Sodium Alginate: Correlation between Biological Activities and Molecular Characteristics	26
Delivering Phenolic Acids in Soy Protein Gels: Noncovalent Interactions Control Gastrointestinal Bioaccessibility	24
Kinetic and Spectroscopic Characterization of Protein Structural Evolution in Functional Protein Bars Fortified with Natural Bee-Derived Components	21
Encapsulation and Delivery of Clove Essential Oil Using Nanoemulsions: Impact on the Physicochemical, Microbial, and Sensory Properties of Chicken Meatballs	21
Combined Effect of Drying Methods and Enzymatic Hydrolysis on Antioxidant Activity, ACE-Inhibitory and Functional Properties of Black Garlic	20
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	20
Multivariate Optimization of Chitosan/Starch/Aloe Vera Packaging Film for Beef Fillet Preservation: Insights into Interaction Mechanisms and Evaluation of Sustainability Metrics	20
Sweet Orange and Sour Orange Essential Oils: A Review of Extraction Methods, Chemical Composition, Antioxidant and Antimicrobial Activities, and Applications in Innovative Food Technologies	20
Green-solvent Extraction of Guabijú (Myrcianthes pungens) Fruit: A Sustainable Antioxidant Source for Oil-in-Water Emulsions	18
In-silico Screening and Mechanistic Dissection of Biopreservatives as Endogenous Protease Inhibitors in Atlantic Salmon (Salmo salar)	18
Investigating the Effect of Amino Acid Addition on the Colour Values of Black Mulberry (Morus nigra L.) and Orange Juice (Citrus sinensis L. Osbeck) Blend	17
Development and Characterization of Fully Hydrogenated Soybean Oil and High Oleic Sunflower Oil β-carotene Loaded Nanostructured Lipid Carriers	17
Screening and Optimization of Natural Hydrocolloids for the Stabilization of Pea Protein Solutions	17
Artificial Neural Networks (ANN) Modeling for Ethanolic Propolis Extracts	17
Influence of Rice Bran Wax Concentration on the Physical Properties and Stability of Resveratrol-Loaded Glycerol-in-Oleogel Emulsions	17
Eco-Friendly Cling Film Based on Alizarin and Carbon Dot-Modified PVA/SA Matrix for Enhanced Cherry Tomatoes Preservation	16
Influence of Oil Structuring Methods on the Application of Red Palm Oil as Fat Replacer: Emulsion Gelation, Oleogelation Template Emulsion, and Biphasic Gelation	16
Intelligent pH Sensing Films based on Chitosan/Cellulose Nanocrystals with Blood Peach Anthocyanins and β-Cyclodextrin-Encapsulated Carvacrol for Monitoring Shrimp Freshness	16

Nanoencapsulation of Royal Jelly in Chitosan Nanocomplex through Ionic Gelation: Optimization and Characterization	16
Enhancement of Starch-Based Biodegradable Films Through Single and Multiple Crosslinking Agents for Potential Packaging Applications	15
The Biophysics of Nanocellulose Packaging: Linking Nanoscale Structure to Food Preservation and Safety	15
Inactivation of Escherichia coli O157:H7 by Non-thermal Physical Treatments and its Influence on Outer Membrane Properties and Composition	15
Switchable pH-responsive Biopolymeric Stabilizers Made by Sonothermal Glycation of Sodium Caseinate with κappa-carrageenan	14
Machine Learning-based Differentiation of Japanese Plum Cultivars Based on Metabolite Profiling	14
Binary Phase Behavior of 2-oleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (POS) and 2-linoleoyl-1-palmitoyl-3-stearoyl-rac-glycerol (PLS)	14
Preservation Challenges in Cherry Tomatoes: Evaluating Freezing Methods for Improved Color and Structural Integrity	14
A Solid Self-Emulsifying Formulation for the Enhanced Solubility, Release and Digestion of Apigenin	14
Ultrasound-Assisted Treatment from Inonotus obliquus Polysaccharides: Extraction Optimization, Structures and Antioxidant Activity	14
Physical Chemistry of the Egg-and-Lemon Sauce	14
Exploring Magnetic Field-Assisted Freezing and Drying Process of Fruits and Vegetables	13
The Role of Gastric Lipase and Pepsin in Lipid Digestion of a Powder Infant Formula Using a Simulated Neonatal Gastric System	12
Fabrication and Characterization of Resveratrol-Loaded Gliadin Particles Stabilized by Gelatin	11
Enhanced Effects of Ultrasonic Pretreatment Combined with High-Voltage Pulsed Electric Fields on Pineapple (Ananas comosus (L.) Merr.) Processing: Drying Characteristics, Physicochemical Properties, S	11
Composite Gelation of Pea Protein and Gellan Gum: Rheological Characterization and Potential Application in Controlled In-Vitro Release of α-Amylase	11
Nanoencapsulation of Lycopene Extracted from Tomato Peel By-Products by Nanoemulsification and Spray Drying	10
Enzymatic Synthesis and Bioactivity Evaluation of Alkyl Dihydrocaffeates	10
Modulating the Assembly of Egg Yolk Granule-Based Delivery Systems using NaCl: Physicochemical Properties and Curcumin Bioactivity	10
Quantum-designed Triple Chelate Complex of Iron, Ascorbic Acid and Vitamin B6: Complementary Stability Profiles and Colloidal Integration into Milk Micellar Systems	10
Coordination of WPI Amyloid Fibrils/Hydrolysates with Zinc and Copper Ions: A Comparative Study on the Effect of Accompanying Anion	10
Stereographic and Energetic Characterizations of the Docking Mechanism of Three Lactone Odorants on Mosquito Olfactory Receptor AgOr28	10
Structure-Charge-Network Relationships Governing Rheology and Cohesiveness of Hydrocolloid-Based Dysphagia Thickeners	9
Investigation of Mulberry-Based Edible Coatings with Chitosan and Cellulose Nanoparticles for Shelf-Life Extension of Tomatoes Using A Hybrid DRL–SSO Model	9
Effects of Representative Citrus Polyphenols on the Structural and Functional Properties of Yeast Protein via Non-Covalent Interactions	9
A Novel Source of Lignin from Date Palm Leaves as a Reinforcing Agent for Fabrication of Carboxymethyl Cellulose-Based Active Food Packaging Film	9
Fabrication and Characterization of Electrospun Fish Gelatin Mats Doped with Essential Oils and β-Cyclodextrins for Food Packaging Applications	9
Synergistic Effects of Fenugreek Gum and Xanthan Gum on the Stabilization of Zein-Based Pickering Emulsions	9
Encapsulation of Curcumin using Curdlan-whey Protein Isolate Composite Gels: Gel Properties, Stability and in vitro Release Performance	9
Effect of Ultrasonic Treatment on Functional Properties and Emulsion Stability of Sweet Potato Protein	9
Optimizing the Appearance of Plant-based Foods Using Natural Pigments and Color Matching Theory	8
Tailoring Physicochemical and Technological Properties of α-Glucans Through Mutations of GTFA from Lactobacillus Reuteri E81	8
Common Beans Reinvented: A Soaking and Germination Approach for GABA Enrichment and Mineral Content	8
Transforming Pre-cooked Plantain into Semolina: Physicochemical, Functional, and Engineering Properties of a Novel Ingredient and its Impact on the Textural Attributes of Ntuba Ekōn	8
Co-Encapsulation of Lonicera Caerulea L. Anthocyanins and Gallic Acid within Zein-Gum Arabic Nanoparticles: Characterization, Stability, In Vitro Digestion, and Antioxidant Activity	8
Comparative Studies on Physicochemical and Rheological Properties of Concentrated Xanthan Gum in Milk Protein Isolate-Based Aqueous and Emulsion Systems	8
Infrared Drying of Bocaiuva (Acrocomia aculeata) Slices: Drying Kinetics, Energy Consumption, and Quality Characteristics	8
Physicochemical, Structural and Volatile Changes of Soybean Protein Isolate Induced by Hydroxyl Radical Generating System	8
Effect of Probiotic Fermentation on the Antibacterial Activity of Sea Buckthorn Trimorphic Polyphenols and its Application to Fresh Milk Preservation	8
Alginate and pH Improve Properties of Soy Protein-based Films	8
High-pressure-microfluidization Homogenization (HPMH): an Effective Technology Optimization Strategy for Yeast Extract Preparation	8
A Comparative Study of Different Precipitation Techniques for Protein Isolation from Cordyceps militaris: Effects on Functional and Structural Properties	7
Effect of High-pressure Homogenization on Structure and Properties of Soy Protein Isolate/polyphenol Complexes	7
Does the Encapsulation of Chlorogenic Acids from Ilex paraguariensis Co-Product by Spray-Drying Increase Their Stability?	7
Optimising the Properties of pH-Sensing Films based on Red Pitaya Peel Powder and Konjac Glucomannan	7
Iron/zinc Alginates as Vehicles for Food Fortification with Enhanced Stability in Polyphenol-Rich Foods	7
Molecular Rotor (9-(2-Carboxy-2-Cyanovinyl)-Julolidine) CCVJ: A Sensitive Fluorescent Molecular Rotor Probe for Differentiating Food-Based Biopolymer Formulations	7
Pickering Stabilization of Water-in-Oil-in-Water Emulsions via Modified Guinea Starch Nanoparticles: Effects on Physical, Microstructural, Rheological, and Thermal Properties	7
Effect of Ultrasound-Assisted Osmotic Dehydration Pre-Treatment on Tray Drying of Musk Melon Cubes	7
Physical, colour, and mechanical properties of pearls (citrus caviar) from three finger lime (Citrus australasica) varieties: Implications for economic value, quality grading, and benchmarking	7

Antioxidant Potential of Caramel Derived from Optimized Sugar Syrup of Pineapple Plant Stem	7
Synergistic Design of Plant-Based Fat Analogs: a Critical Review of Oils, Proteins, and Carbohydrates Integration for Structuring Next-Generation Meat Alternatives	7
Analysis of Microbial Diversity and Differences in Characteristic Volatile Components of Sauerkraut in Different Regions of Guizhou Province	7
Effects of Rehydration Time, Temperature and Ultrasound Treatment on Rehydration, Quality and Structure Properties of Low Moisture Texturized Soybean Protein	7
Preparation of Multifunctional Carboxymethyl Chitosan/Polyvinyl Alcohol/Cerium Oxide Nanocomposite Films with Enhanced Antibacterial and Antioxidant Properties to Extend Fruit Shelf-Life	6
Development and Characterization of Gelatin/CMC-based Oral Films Incorporating Crescentia cujete L. Extracts for Bioactive Delivery	6
Physics of Starch System: Rheological and Mechanical Properties of Hydrothermally Modified Elephant Foot Yam Starch	6
Improvement in Physicochemical, Nutritional, and Microbial Stability of Tomatoes Using Gum Arabic-Based Composite Coating Functionalized with Keratin and Cinnamon Oil	6
Glucosinolate-Mediated Inhibition of Carbonic Anhydrase IX: A Study on Turnip (Brassica rapa) and its Potential in Cancer Prevention	6
Impact of Zinc Oxide-Corn Starch Coating on Mango Postharvest to Extend Shelf Life	6
Fabrication of Glycosylated Soy Protein Isolate Loaded Tea Polyphenol Nanoparticle: Structure, Stability and Gut Microbiota Composition	6
Encapsulation in Polyvinylpyrrolidone Protects the Ora-Pro-Nobis (Pereskia Aculeata Miller) Extracts against the Deleterious effects of In Vitro Gastrointestinal Digestion	6
UV-A Light and Heat-Activated Poly(Lactic Acid) Composite with Chitosan: Effect on Bacterial Reduction and Vitamin C Preservation	6
Melatonin Alleviates Snow Peas Yellowing by Regulating Chlorophyll Fluorescence, Chloroplast Structure, and Chlorophyll Degradation Genes	6
Effects of High Intensity Ultrasonication on Molecular Characteristics and Emulsifying Properties of Rambutan Seed Protein	6
Modelling and Optimization of Ultrasound-Assisted Pasteurization of Apple Juice	6
Emulsification Properties and Interfacial Behavior of Okra Proteins	6
Post-Harvest Quality of Red Bell Pepper: Effect of Ozonized Mist and Protective Film	6
Structural, Rheological, and Functional Characterization of Modified Elephant Foot Yam (Amorphophallus paeoniifolius) Starch: A Multivariate Approach	6
The Mechanism of Whey Protein on Membrane Surface Fouling During Ultrafiltration Process	6
Mushrooms for Mushrooms: A Bio-Based Approach to Active Food Packaging	6
Correction: Investigating the Effect of Amino Acid Addition on the Colour Values of Black Mulberry (Morus nigra L.) and Orange Juice (Citrus sinensis L. Osbeck) Blend	6
Development of Nutritional Extruded Snacks Incorporating Medicinal Plants	6
Development of Polyelectrolyte-Coated Liposomes as Nanostructured Systems for Nisin Delivery: Antimicrobial Activity and Long-Term Stability	6
Moisture Sorption Isotherm and Isosteric Heat of Sorption of Four-finger Threadfin (Eleutheronema tetradactylum)	6
Infrared Induced Modifications in Enzymatic, Functional, and Nutritional Characteristics of Pearl Millet Flours	6
Recombined Egg Yolk Granules with Controllable Particle Sizes for Quercetin Delivery – Effects of Particle Size on Physicochemical Stability, Bioaccessibility, and Bioactivity of Quercetin	6
Physicochemical Stability Enhancement of β-carotene-rich O/W Nanoemulsions using a New Natural Emulsifier Developed from Pistacia lentiscus Fruit Residue	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
Design and Application of Radiofrequency and Nanocomposite Packaging for Preservation of Habanero Pepper: Effects of Frequency, Processing Time, and Film Thickness	5
Novel Hazelnut Protein Isolate-Polysaccharide Conjugates for Microencapsulation of Lactobacillus Acidophilus: Effects on Microstructure, Digestion Resistance, and Storage Stability	5
pH-Dependent Modulation of Structural and Functional Properties of Safflower (Carthamus tinctorius L.) Protein Induced by Ultrasonic Treatment	5
Spray-Dried Microencapsulation of Roselle Calyx Extract: Investigating the Impact of Maltodextrin and its Combination with Alginate and Carboxymethyl Cellulose as Wall Materials	5
Effect of High Voltage Pulsed Electric Field Pretreatment on the Biological Activity and Enzymolysis of Phosvitin from Black Carp Roe	5
Comparative Evaluation of Conventional and Innovative Wall Materials for Microencapsulation of Helichrysum splendidum Essential Oil	5
Structural and Aroma Profile Enhancement of Sorghum (Sorghum bicolour L. Moench) Through Lactobacillus plantarum Fermentation	5
The Effect of Polygonatum Polysaccharides on the Gel Properties and Protein Conformations of Pacific White Shrimp Surimi Gel	5
Gluten/chitosan Nanofiber-based Films Activated by Cationic Inulin-coated Betanin and Carvone Co-loaded Nanoliposomes: Preparation and Characterization	5
Morphometric Characterization Workflows of Praline Chocolates using X-ray Computed Tomography	5
Probiotic Fermentation Combined with Dual Enzyme Hydrolysis Improves the Flavor and Processing Characteristics of Sea Cucumber Peptides	5
A Novel Approach for Delivery of Ergosterol Within Ferritin Cage: Stability, Slow-Release Property, and Cholesterol-Lowering Effect After Simulated Gastrointestinal Digestion	5
3D-Printed Meat Paste Using Minimal Additive: Assessment of Rheological and Printing Behavior with Post-Processing Stability	5
Next-Generation Personalized Nutrition: a Review of Biopolymer-Based Inks in 3D Food Printing	5
Bioactive Amines in Conventional and Non-Conventional Edible Plants from Brazil: Health Benefits and Concerns	5
Construction of a High-Hydrophobic Surface for High-Content Hydroxypropyl Distarch phosphate/PBAT Blown Films Based on a Homologous Hydrophobic Component	5
Preparation and Characterization of Quercetin/Cyclodextrin/Carbon Quantum Dot Nanocomplexes and Evaluation of their Stability and In Vitro Digestive Properties	5
Water-Oil-In-Water Emulsion Hydrogels Formed by Saponin-Protein-Polysaccharide Complex to Improve Lactobacillus plantarum Survival in the Gastrointestinal Tract	5
Dual-Functionalized Zinc Oxide Nanoparticles-Polyphenol-Chitosan Coatings for Synergistic Antioxidant and Antimicrobial Preservation of Sapota	5
Self-Healing Polymer a Dynamic Solution in Food Industry: a Comprehensive Review	5
Effects of Microwave Treatment on the Physicochemical Properties and Edible Qualities of Germ-Remaining Rice	5
Modulating Molecular Interactions in Extruded Pea Protein Isolate	5
Impact of Process Parameters and Recycling of Natural Deep Eutectic Solvent on the Physicochemical, Structural, and Gel Characteristics of Glucomannan	5
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	5
Correction: The Impact of Different Drying Methods and Storage Conditions on the Metabolic and Quality Changes in Ecballium Elaterium Fruit	5
Structure and Dynamics of Ionically Crosslinked Low Methoxyl Pectin (LMP) Hydrogels: Effect of Ca2+ and Fe3+ Ions on Rheological and Dielectric Relaxation Behaviour	4
On the Role of Beeswax Components in the Regulation of Sunflower Oil Oleogel Properties	4
Electrospun PEO/WPI Nanofibers with Vanillin for Food Applications	4
Understanding the Effect of Anthocyanin-rich Extract on the Gel and Digestive Properties of Soy Protein Cold-set Gels	4
Freeze-Dried Essential Oils Encapsulated in Biopolymeric Matrices: Design, Formulation, and Stability: A Comprehensive Review	4
Nano-chitosan-Aloe Vera Coating with Tomato Seed Protein Hydrolyzate for Preserving Button Mushroom (Agaricus bisporus) Quality	4
Rheological and Textural Insights Into Crosslinked Buckwheat and Rice Starch Gels and Their Aerogel Applications	4
Bakla Starch-Based Bigels as Low-Calorie Fat Replacers: Influence of Hydrogel Ratio	4
Linking Lipid Melting-Driven Volatilization Behavior in Bulk Oleogels to Fat Recrystallization in Spray-Dried Powders	4
A Combined Spectroscopy and Computational Molecular Docking Investigation on the Coupling Between β-lactoglobulin Dimers and Vanillin	4
Effect of Simulated Salivary Fluid on Tribo-Rheological Properties of Fucoidan-Guar Gum Mixtures and their Anti-Inflammatory Activity after in Vitro Digestion	4
Impact of Ultrasound Emulsification on the Physicochemical Properties of Emulsions Stabilised by Quinoa Protein Isolates at Different pHs	4
Molecular Mechanism of Synergistic α-Glucosidase Inhibition by Saponins and Flavonoids from Panax Notoginseng	4
Active Microcapsules and Edible Films Obtained from Basil seed Gum and Ginger Essential Oil: Fabrication and Characterization	4
A General Semi-Mechanistic and the Bees Algorithm-Based Optimization Framework for Two-Roll Chocolate Refining: Target-Band Particle Size Control and Experimental Validation	4
Transcriptomic Analysis Reveals Mechanisms Underlying the Inhibitory Effects of (E)-2-Heptenal on Spore Germination of Aspergillus Flavus	4
Formulation, Characterization and Assessment of the Inhibitory Effect of Microencapsulated Microcin J25(G12Y)	4
Adsorption Process of Two Fruit Fly Drosophila melanogaster Pheromones On Human Olfactory Receptor Using Statistical Physics, DFT Quantum Calculation and Molecular Docking Analysis	4
Impact of Polyethylene Glycol on C-phycocyanin Stability	4
Structural and Rheological Characterization of Gels from Dielectric Barrier Discharge Plasma-Modified Sunflower Proteins	4
Methods, Structural and Physicochemical Properties, and Food System Roles of Starch–Polyphenol Complexes: A Review	4
Ball Milling-Ultrasound Modification of Citrus Fiber-Carrageenan Complex for Improving Functional Properties of Salted Egg White	4
Effect of Heat Treatment on the Molecular and Functional Properties of Pea Protein Isolate	4
Inhibition Effects of Some Phenolic Anthraquinone Derivatives on Lactoperoxidase Activity: A Detailed in Vitro and in Silico investigation	4
Stabilization of Anthocyanins Crude Extracted from Rambutan (Nephelium Lappaceum L.) Peel Through Copigmentation and Encapsulation for Natural Food Colorants	3

A Comparative Study on the Structural and Functional Properties of α-Tocopherol-Loaded Chitosan-Alginate Composite and Multilayer Films for Food Packaging Applications	3
Impact of Iron Salt Addition on the Viscoelastic Properties of Rice Flours	3
Optimizing Enzyme-Assisted Hydrolysis for Enhanced Phytochemical, Functional, and Nutritional Properties of Rapeseed (Brassica napus) Bee Pollen using Response Surface Methodology (RSM)	3
Benzo[a]Pyrene Induces Pyroptotic Colon Damage and Gut Dysbacteriosis by Activating Aryl Hydrocarbon Receptor	3
Fabrication of Nannochloropsis Oil Microcapsule Through Pickering Emulsion Templates: Effect on Wettability of Wall Material	3
Comprehensive Analysis of Adsorption–Desorption Isotherms, Drying Kinetics, and Nutritional Quality of Black Soldier Fly (Hermetia illucens) Larvae	3
Effect of Vacuum Impregnation with Anthocyanin rich Fruit Juices on the Quality Characteristics of Chicken Cubes	3
Influence of Herbal Tea Ingredients on Bioaccessibility of Mercury and Arsenic	3
Functional, Thermal, Pasting, and Antioxidant Properties of Flour from Indian Browntop Millet (Brachiaria ramosa) Cultivars	3
Multi-Omics Investigation Reveals the Therapeutic Effect of Black Ginseng on Copper Deficiency and High-Sugar Induced Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD) in Murine Models	3
Thermodynamic and Structural Evaluation of the Icariside II and Whey Protein Concentrate Complexes	3
Gellan Gum Film Incorporated with Palm Kernel Oil Nanoemulsion for Enhanced Barrier Properties	3
Natural Antioxidant Enrichment of Linseed Oil: Ultrasound-Assisted Maceration with Mullein Flowers (Verbascum thapsus L.)	3
Characterization of Cissus quadrangularis L. (Veldt Grape) Aerial Fractions: Integrating Nutritional and Biophysical Properties for Functional Food Potential	3
Comparative Evaluation of Functional Properties and Thermal Stability of Nanochitosan Synthesized Via Ionotropic Gelation and Ball Milling	3
Effects of Ultrasound-Assisted Extraction on Physicochemical and Functional Properties of Gelatin Derived from Hilsha (Tenualosa ilisha) Scales	3
Thermodynamic and Phase Separation Characteristics of Maltodextrin and Gelatin Aqueous Solutions: A New Approach	3
Staphylococcus sp. XK3H5 Isolated from Pu’er Tea Inhibits Streptococcus Mutans Biofilm Formation by Inhibiting Sucrose Metabolismz,2	3
Electrospun Fibers from Avocado Seed Starch as Carriers of Jabuticaba Peel Extract: Impact on Bioaccessibility in Natural Yogurt	3
Physicochemical and Functional Properties of Spirulina and Chlorella Proteins Obtained by Iso-Electric Precipitation	3
The Effects of Substitution Degree in the Carboxymethylation of Jackfruit Seed Starch on Starch Digestibility	3
The Physicochemical and Antioxidant Characteristics of a p-Coumaric Acid-Epigallocatechin Gallate-Chitosan Tyrosinase Inhibitor	3
Temperature-Driven Changes in the Polymorphism, Microstructure and Thermal Properties of Cocoa Butter/Shea Butter Stearin Blends	3
Effect of Transglutaminase on Structure and Gelation Properties of Mung Bean Protein Gel	3
Microstructure, Rheology and Stability of Vegetable Cream-Like Emulsions Prepared with Natural Oils: Effects of Homogenization Speed and Polyglycerol Polyricinoleate Concentration	3
Effect of Hydrocavitation Treatment on Physicochemical and Functional Properties of Chickpea Flour	3
Non-covalent Complexes Between β-lactoglobulin and Baicalein: Characteristics and Binding Properties	3
Emulsion Gels Based on Quinoa Protein Hydrolysates, Alginate, and High-Oleic Sunflower Oil: Evaluation of Their Physicochemical and Textural Properties	3
Enhancing the Properties of Starch-Based Edible Films through Rice Bran Oil Incorporation: A Comprehensive Investigation of Development and Characterization	3
Insights Into Interaction of Lutein with Pea Protein Isolate in Aqueous Nanometre-Scale Dispersion: Thermal Stability, Spectroscopic, and Morphological Properties	3
Green Design of Cellulose Nanocrystal-Stabilized Pickering Nanoemulsions: Molecular Interactions, Long-term Stability, and Functional Delivery of Ginger Essential Oil	3
Analyze the Sequence–Function Relationship of Umami Peptides in Shrimp Paste through Machine Learning	2
Gaseous Ozonation Modulates the Nutritional, Functional, Pasting, and Structural Properties of Whole Wheat Flour	2
Structure–Function Relationships of Ultrasound-Extracted Faba Bean Protein in Stabilizing Oil-in-Water Emulsions	2
Novel Polymer-Free Antimicrobial System Based on Octyl Gallate/Hydroxypropyl-β-Cyclodextrin Inclusion Complex Electrospun Nanofibers for Chinese Giant Salamander Preservation	2
Effect of Ultrasonic Pretreatment on Lipid Oxidation and Protein Degradation in Fermented Sausages Inoculated with Mixed Starters	2
Polyvinyl Alcohol (PVA) – Gum Odina (GO) Composite Films: An Ecofriendly Packaging Material with Antioxidant Property	2
Exploring CO2-Laser Microperforation: Potential for Enhanced Mass and Thermal Diffusion in Banana (Musa sapientum) Dehydration	2
Rheological, Thermal, and Moisture Sorption Characterisation of cocoa-flavoured Confectionery Coatings Elaborated with Isomalt as Sucrose Substitute	2
Engineering Complexity in Cellular Agriculture: Bridging the Gap to Structured Meat and Marine Fillets	2
Correction: Edible Oleoresin Infused Nanocomposite Film: A Novel Strategy for Nut Preservation and Aflatoxin Control	2
CaCl2 Retards Mechanical Damage Induced by Simulated-transport Vibration and Promotes Mushroom (Agaricus bisporus) Quality during Storage	2
Morphological, Optical and Thermal Properties of bioactive-Chitosan Nanostructured Edible Films for Food Packaging Applications	2
Chitosan Coating Fortified with Carissa Carandas Extract for Enhanced Microbial Control and Quality Preservation in Ready-to-Eat Cherry Tomatoes	2
Chemical Modification Method Determines the Formation of Starch-Iodine Complex: an Insight into the Lamellar Structure and Iodine Adsorption Behavior	2
Anti-adhesive Coating with Natural Materials Application for Yogurt Storage	2
Effects of Polyphenols in Different Teas on Physicochemical Characteristics of Egg White Protein Gel During Tea Eggs Making	2
Isolation and Characterization of Nanocellulose from Banana Peels via a One-Pot Hydrolysis System Using the Taguchi Method	2
Influence of Cold Plasma Intensity on the Enzymatic Susceptibility, Physicochemical, Morphostructural, Thermal, and Rheological Properties of Chickpea Starch (Cicer arietinum)	2
Effect of Hydrothermal-Regulated Endogenous Amylase of Rice Grain Modification on the Digestibility and Structure of Rice Starch	2
Value-added Applications of Fruit Peel Biowaste: A Review of Potential Uses in the Food Industry	2
Determination of Optimum Alkali Reagent for Cocoa Powder Alkalization: Effects on Physico-chemical, Functional and Technological Characteristics	2
Encapsulation of Anthocyanic Extract of Jambolan (Syzygium cumini (L.)) in Zein Sub-micron Fibers Produced by Electrospinning	2
Development and Characterization of a Novel Edible film Based on Xanthoceras sorbifolia Seed Kernel Protein Isolate: Effects of Plasticizers and pH Value	2
PLA-Based pH-Sensitive Food Packaging Films Incorporating Anthocyanins from Wine Byproducts	2
Spray Chilling Based Microencapsulation of Sulforaphane: Process Optimization and Release Dynamics	2
Green Coffee Powder as a Clean-Label Functional Ingredient in Meat Systems: Antioxidant Performance, Molecular Docking Mechanisms, and Technological Properties	2
Improving Gel Properties of Glucomannan/κ-carrageenan Blends by Controlling Ethanol pH for Glucomannan Purification	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
Fogging in Food Processing: A Bibliometric and Critical Review of Applications, Limitations, and Sustainable Prospects	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
Compositional Diversity and Targeted Metabolomic Characterization of Himalayan Red and White Rice	2
Using ATR-FT-IR Spectroscopy and Multivariate Curve Resolution to Quantify Variations in the Crystal Structure of Tempered Chocolate	2
Modulation of the Viscoelastic and Microstructural Properties of Whole Wheat Cake Matrix by Boswellia serrata Gum	2
Induced Electric Field Acceleration of Whey Protein-oligosaccharide Maillard Reaction: Structural and Functional Characteristics	2
Optimizing the Appearance of plant-based Foods: Impact of Pigment and Droplet Characteristics on Optical Properties of Model oil-in-water Emulsions	2
Ultrasonic Treatment Improves the Tenderness and Retains Organoleptic Properties of Squid (Illex argentinus) before and after High/Low Temperature Cooking	2
Effects of Oscillating Magnetic Fields of Different Level of Intensity Magnitudes on Supercooling of Cherries	2
Modulation of Antioxidant and Methylxanthines Profiles in Dark Chocolate Via Cocoa Fermentation with Hanseniaspora Thailandica and Pichia Kudriavzevii	2
Efficiency of Free and Nano-Encapsulated Ginger essential oil (Zingiber officinale) on Survival of Staphylococcus aureus, Microbial Shelf-Life Indicators, and Deterioration Criteria in Minced Beef Mea	2
Germinated and Non-germinated Wheat Starch Fibers for Encapsulation of TiO2	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
Exploring Edible Insects as a Potential Source of Food-Nutraceuticals: A Sustainable Approach	2
Gelatin/wheat Gliadin Electrospun Film Containing Chlorogenic Acid: Fabrication, Characterization, and Application in the Preservation of Grass Carp (Ctenopharyngodon idella) Fillets	2
Isolation and Characterization of Pectin from African Star Apple (Chrysophyllum albidum) Fruit	2