Food Biophysics

Article	Citations
Implications of Dehydration Processing on the Bio-Actives, Chemometrics and Fingerprinting of Allspice (Pimenta dioica L.) Leaves	94
Antimicrobial properties of PLA membranes loaded with pink pepper (Schinus terebinthifolius Raddi) essential oil applied in simulated cream cheese packaging	36
Flaxseed Gum Extraction, and Preparation and Characterization of Flaxseed Gum–Soybean Protein Isolate Conjugates	29
Green-solvent Extraction of Guabijú (Myrcianthes pungens) Fruit: A Sustainable Antioxidant Source for Oil-in-Water Emulsions	27
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	25
In-silico Screening and Mechanistic Dissection of Biopreservatives as Endogenous Protease Inhibitors in Atlantic Salmon (Salmo salar)	22
Influence of Rice Bran Wax Concentration on the Physical Properties and Stability of Resveratrol-Loaded Glycerol-in-Oleogel Emulsions	22
Fabricating Antibacterial Powders from Olive Oil-In Water Emulsions Stabilized by Sour Cherry-Derived Hemicellulose and Pectin Crystalline Structures	21
A Study on the Sensory Properties, Volatiles and Fatty Acid-Derived Compounds of Traditionally Cooked Rice Varieties Popular in Türkiye	21
Delivering Phenolic Acids in Soy Protein Gels: Noncovalent Interactions Control Gastrointestinal Bioaccessibility	19
Formulation and Characterization of Natural Surfactant-Stabilized Zein Nanoparticles for Encapsulation of Ergocalciferol	18
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
Multivariate Optimization of Chitosan/Starch/Aloe Vera Packaging Film for Beef Fillet Preservation: Insights into Interaction Mechanisms and Evaluation of Sustainability Metrics	17
Influence of Drying Adjuvants on Seriguela (Spondias Purpurea L.) Pulp Powders	16
Effect of cOercion Germination Through Combined Calcium and Aeration Treatment on the Edible and Physicochemical Characteristics of Brown Rice	16
Artificial Neural Networks (ANN) Modeling for Ethanolic Propolis Extracts	16
Analysis of Courie-GAB-Peleg Models and Neural Networks in Jelly Candy by Corn Starch: Drying Kinetic and Moisture Sorption Isotherms	16
Sweet Orange and Sour Orange Essential Oils: A Review of Extraction Methods, Chemical Composition, Antioxidant and Antimicrobial Activities, and Applications in Innovative Food Technologies	15
Intelligent pH Sensing Films based on Chitosan/Cellulose Nanocrystals with Blood Peach Anthocyanins and β-Cyclodextrin-Encapsulated Carvacrol for Monitoring Shrimp Freshness	15
Encapsulation and Delivery of Clove Essential Oil Using Nanoemulsions: Impact on the Physicochemical, Microbial, and Sensory Properties of Chicken Meatballs	15
Ultrasound Modifies the Properties of Sodium Alginate: Correlation between Biological Activities and Molecular Characteristics	15
Preservation Challenges in Cherry Tomatoes: Evaluating Freezing Methods for Improved Color and Structural Integrity	14
The Biophysics of Nanocellulose Packaging: Linking Nanoscale Structure to Food Preservation and Safety	14
Eco-Friendly Cling Film Based on Alizarin and Carbon Dot-Modified PVA/SA Matrix for Enhanced Cherry Tomatoes Preservation	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
Machine Learning-based Differentiation of Japanese Plum Cultivars Based on Metabolite Profiling	14
Nanoencapsulation of Royal Jelly in Chitosan Nanocomplex through Ionic Gelation: Optimization and Characterization	14
Impact of Oil Phase Solubility on Droplet Ripening when Nanoemulsions are Mixed with Emulsions	14
Composite Gelation of Pea Protein and Gellan Gum: Rheological Characterization and Potential Application in Controlled In-Vitro Release of α-Amylase	13
Fabrication and Characterization of Resveratrol-Loaded Gliadin Particles Stabilized by Gelatin	13
Enzymatic Synthesis and Bioactivity Evaluation of Alkyl Dihydrocaffeates	13
Switchable pH-responsive Biopolymeric Stabilizers Made by Sonothermal Glycation of Sodium Caseinate with κappa-carrageenan	13
The Role of Gastric Lipase and Pepsin in Lipid Digestion of a Powder Infant Formula Using a Simulated Neonatal Gastric System	12
Exploring Magnetic Field-Assisted Freezing and Drying Process of Fruits and Vegetables	12
Physical Chemistry of the Egg-and-Lemon Sauce	12
Nanoencapsulation of Lycopene Extracted from Tomato Peel By-Products by Nanoemulsification and Spray Drying	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
A Solid Self-Emulsifying Formulation for the Enhanced Solubility, Release and Digestion of Apigenin	10
Quantum-designed Triple Chelate Complex of Iron, Ascorbic Acid and Vitamin B6: Complementary Stability Profiles and Colloidal Integration into Milk Micellar Systems	10
Modulating the Assembly of Egg Yolk Granule-Based Delivery Systems using NaCl: Physicochemical Properties and Curcumin Bioactivity	10
Effect of Ultrasonic Treatment on Functional Properties and Emulsion Stability of Sweet Potato Protein	10
Enhanced Effects of Ultrasonic Pretreatment Combined with High-Voltage Pulsed Electric Fields on Pineapple (Ananas comosus (L.) Merr.) Processing: Drying Characteristics, Physicochemical Properties, S	10
Ultrasound-Assisted Treatment from Inonotus obliquus Polysaccharides: Extraction Optimization, Structures and Antioxidant Activity	9
Comparative Studies on Physicochemical and Rheological Properties of Concentrated Xanthan Gum in Milk Protein Isolate-Based Aqueous and Emulsion Systems	9
Encapsulation of Curcumin using Curdlan-whey Protein Isolate Composite Gels: Gel Properties, Stability and in vitro Release Performance	9
Bile Salt-Induced Competitive Displacement of Cellulose Nanocrystals from Oil Droplet Surfaces	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
A Novel Source of Lignin from Date Palm Leaves as a Reinforcing Agent for Fabrication of Carboxymethyl Cellulose-Based Active Food Packaging Film	9
Structure-Charge-Network Relationships Governing Rheology and Cohesiveness of Hydrocolloid-Based Dysphagia Thickeners	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
Optimizing the Appearance of Plant-based Foods Using Natural Pigments and Color Matching Theory	9
Physicochemical and Functional Characteristics of Saffron (Crocus sativus L.) Corm Starch: Gelling and Film-Forming Properties	8
Effect of Probiotic Fermentation on the Antibacterial Activity of Sea Buckthorn Trimorphic Polyphenols and its Application to Fresh Milk Preservation	8
Iron/zinc Alginates as Vehicles for Food Fortification with Enhanced Stability in Polyphenol-Rich Foods	8
Common Beans Reinvented: A Soaking and Germination Approach for GABA Enrichment and Mineral Content	8
Tailoring Physicochemical and Technological Properties of α-Glucans Through Mutations of GTFA from Lactobacillus Reuteri E81	8
Alginate and pH Improve Properties of Soy Protein-based Films	8
Physicochemical, Structural and Volatile Changes of Soybean Protein Isolate Induced by Hydroxyl Radical Generating System	8
Infrared Drying of Bocaiuva (Acrocomia aculeata) Slices: Drying Kinetics, Energy Consumption, and Quality Characteristics	8
Development and Characterization of Gelatin/CMC-based Oral Films Incorporating Crescentia cujete L. Extracts for Bioactive Delivery	7
Effects of Rehydration Time, Temperature and Ultrasound Treatment on Rehydration, Quality and Structure Properties of Low Moisture Texturized Soybean Protein	7
UV-A Light and Heat-Activated Poly(Lactic Acid) Composite with Chitosan: Effect on Bacterial Reduction and Vitamin C Preservation	7
Does the Encapsulation of Chlorogenic Acids from Ilex paraguariensis Co-Product by Spray-Drying Increase Their Stability?	7
Physics of Starch System: Rheological and Mechanical Properties of Hydrothermally Modified Elephant Foot Yam Starch	7
Pickering Stabilization of Water-in-Oil-in-Water Emulsions via Modified Guinea Starch Nanoparticles: Effects on Physical, Microstructural, Rheological, and Thermal Properties	7
Molecular Rotor (9-(2-Carboxy-2-Cyanovinyl)-Julolidine) CCVJ: A Sensitive Fluorescent Molecular Rotor Probe for Differentiating Food-Based Biopolymer Formulations	7
High-pressure-microfluidization Homogenization (HPMH): an Effective Technology Optimization Strategy for Yeast Extract Preparation	7
Optimising the Properties of pH-Sensing Films based on Red Pitaya Peel Powder and Konjac Glucomannan	7
Analysis of Microbial Diversity and Differences in Characteristic Volatile Components of Sauerkraut in Different Regions of Guizhou Province	7
A Comparative Study of Different Precipitation Techniques for Protein Isolation from Cordyceps militaris: Effects on Functional and Structural Properties	7
Emulsification Properties and Interfacial Behavior of Okra Proteins	6
Mushrooms for Mushrooms: A Bio-Based Approach to Active Food Packaging	6
Development of Nutritional Extruded Snacks Incorporating Medicinal Plants	6

Post-Harvest Quality of Red Bell Pepper: Effect of Ozonized Mist and Protective Film	6
Preparation of Multifunctional Carboxymethyl Chitosan/Polyvinyl Alcohol/Cerium Oxide Nanocomposite Films with Enhanced Antibacterial and Antioxidant Properties to Extend Fruit Shelf-Life	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
Infrared Induced Modifications in Enzymatic, Functional, and Nutritional Characteristics of Pearl Millet Flours	6
Effects of High Intensity Ultrasonication on Molecular Characteristics and Emulsifying Properties of Rambutan Seed Protein	6
Physical, colour, and mechanical properties of pearls (citrus caviar) from three finger lime (Citrus australasica) varieties: Implications for economic value, quality grading, and benchmarking	6
Glucosinolate-Mediated Inhibition of Carbonic Anhydrase IX: A Study on Turnip (Brassica rapa) and its Potential in Cancer Prevention	6
The Mechanism of Whey Protein on Membrane Surface Fouling During Ultrafiltration Process	6
Fabrication of Glycosylated Soy Protein Isolate Loaded Tea Polyphenol Nanoparticle: Structure, Stability and Gut Microbiota Composition	6
Moisture Sorption Isotherm and Isosteric Heat of Sorption of Four-finger Threadfin (Eleutheronema tetradactylum)	6
Effect of High-pressure Homogenization on Structure and Properties of Soy Protein Isolate/polyphenol Complexes	6
Impact of Zinc Oxide-Corn Starch Coating on Mango Postharvest to Extend Shelf Life	6
Effect of Ultrasound-Assisted Osmotic Dehydration Pre-Treatment on Tray Drying of Musk Melon Cubes	6
Antioxidant Potential of Caramel Derived from Optimized Sugar Syrup of Pineapple Plant Stem	6
Development of Polyelectrolyte-Coated Liposomes as Nanostructured Systems for Nisin Delivery: Antimicrobial Activity and Long-Term Stability	6
Encapsulation in Polyvinylpyrrolidone Protects the Ora-Pro-Nobis (Pereskia Aculeata Miller) Extracts against the Deleterious effects of In Vitro Gastrointestinal Digestion	6
Effect of High Voltage Pulsed Electric Field Pretreatment on the Biological Activity and Enzymolysis of Phosvitin from Black Carp Roe	5
Improvement in Physicochemical, Nutritional, and Microbial Stability of Tomatoes Using Gum Arabic-Based Composite Coating Functionalized with Keratin and Cinnamon Oil	5
Insight Into the Effect of Carnosine on the Dispersibility of Myosin Under a Low-salt Condition and its Mechanism	5
Water-Oil-In-Water Emulsion Hydrogels Formed by Saponin-Protein-Polysaccharide Complex to Improve Lactobacillus plantarum Survival in the Gastrointestinal Tract	5
Bioactive Amines in Conventional and Non-Conventional Edible Plants from Brazil: Health Benefits and Concerns	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
Modelling and Optimization of Ultrasound-Assisted Pasteurization of Apple Juice	5
Modulating Molecular Interactions in Extruded Pea Protein Isolate	5
Design and Application of Radiofrequency and Nanocomposite Packaging for Preservation of Habanero Pepper: Effects of Frequency, Processing Time, and Film Thickness	5
3D-Printed Meat Paste Using Minimal Additive: Assessment of Rheological and Printing Behavior with Post-Processing Stability	5
Gluten/chitosan Nanofiber-based Films Activated by Cationic Inulin-coated Betanin and Carvone Co-loaded Nanoliposomes: Preparation and Characterization	5
Self-Healing Polymer a Dynamic Solution in Food Industry: a Comprehensive Review	5
Next-Generation Personalized Nutrition: a Review of Biopolymer-Based Inks in 3D Food Printing	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
A Novel Approach for Delivery of Ergosterol Within Ferritin Cage: Stability, Slow-Release Property, and Cholesterol-Lowering Effect After Simulated Gastrointestinal Digestion	5
Impact of Process Parameters and Recycling of Natural Deep Eutectic Solvent on the Physicochemical, Structural, and Gel Characteristics of Glucomannan	5
Probiotic Fermentation Combined with Dual Enzyme Hydrolysis Improves the Flavor and Processing Characteristics of Sea Cucumber Peptides	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
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
Effects of Microwave Treatment on the Physicochemical Properties and Edible Qualities of Germ-Remaining Rice	5
Bakla Starch-Based Bigels as Low-Calorie Fat Replacers: Influence of Hydrogel Ratio	4
Ball Milling-Ultrasound Modification of Citrus Fiber-Carrageenan Complex for Improving Functional Properties of Salted Egg White	4
Structure and Dynamics of Ionically Crosslinked Low Methoxyl Pectin (LMP) Hydrogels: Effect of Ca2+ and Fe3+ Ions on Rheological and Dielectric Relaxation Behaviour	4
Active Microcapsules and Edible Films Obtained from Basil seed Gum and Ginger Essential Oil: Fabrication and Characterization	4
Nano-chitosan-Aloe Vera Coating with Tomato Seed Protein Hydrolyzate for Preserving Button Mushroom (Agaricus bisporus) Quality	4
A Combined Spectroscopy and Computational Molecular Docking Investigation on the Coupling Between β-lactoglobulin Dimers and Vanillin	4
The Effects of Substitution Degree in the Carboxymethylation of Jackfruit Seed Starch on Starch Digestibility	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
Methods, Structural and Physicochemical Properties, and Food System Roles of Starch–Polyphenol Complexes: A Review	4
Electrospun PEO/WPI Nanofibers with Vanillin for Food Applications	4
Physicochemical Stability Enhancement of β-carotene-rich O/W Nanoemulsions using a New Natural Emulsifier Developed from Pistacia lentiscus Fruit Residue	4
Comparative Evaluation of Conventional and Innovative Wall Materials for Microencapsulation of Helichrysum splendidum Essential Oil	4
Edible Films Based on Corn Starch and Gelatin Obtained by the Combination of Extrusion and Casting Process: Characterization and Applications	4
Preparation and Characterization of Quercetin/Cyclodextrin/Carbon Quantum Dot Nanocomplexes and Evaluation of their Stability and In Vitro Digestive Properties	4
Antimicrobial and Mechanical Properties of β-Cyclodextrin Inclusion with Octyl Gallate in Chitosan Films and their Application in Fresh Vegetables	4
Effect of Vacuum Impregnation with Anthocyanin rich Fruit Juices on the Quality Characteristics of Chicken Cubes	4
Structural and Rheological Characterization of Gels from Dielectric Barrier Discharge Plasma-Modified Sunflower Proteins	4
Impact of Polyethylene Glycol on C-phycocyanin Stability	4
Physicochemical, Rheological and Structural Properties of Cold-set Emulsion-filled Gels Based on Whey Protein Isolate-basil Seed Gum Mixed Biopolymers	4
Structural and Aroma Profile Enhancement of Sorghum (Sorghum bicolour L. Moench) Through Lactobacillus plantarum Fermentation	4
Molecular Mechanism of Synergistic α-Glucosidase Inhibition by Saponins and Flavonoids from Panax Notoginseng	4
Inhibition Effects of Some Phenolic Anthraquinone Derivatives on Lactoperoxidase Activity: A Detailed in Vitro and in Silico investigation	4
Emulsion Gels Based on Quinoa Protein Hydrolysates, Alginate, and High-Oleic Sunflower Oil: Evaluation of Their Physicochemical and Textural Properties	4
Effect of Heat Treatment on the Molecular and Functional Properties of Pea Protein Isolate	4
Rheological and Textural Insights Into Crosslinked Buckwheat and Rice Starch Gels and Their Aerogel Applications	4
Construction of a High-Hydrophobic Surface for High-Content Hydroxypropyl Distarch phosphate/PBAT Blown Films Based on a Homologous Hydrophobic Component	4
The Effect of Polygonatum Polysaccharides on the Gel Properties and Protein Conformations of Pacific White Shrimp Surimi Gel	4
Understanding the Effect of Anthocyanin-rich Extract on the Gel and Digestive Properties of Soy Protein Cold-set Gels	4
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	4
Electrospun Fibers from Avocado Seed Starch as Carriers of Jabuticaba Peel Extract: Impact on Bioaccessibility in Natural Yogurt	4
Stabilization of Anthocyanins Crude Extracted from Rambutan (Nephelium Lappaceum L.) Peel Through Copigmentation and Encapsulation for Natural Food Colorants	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
On the Role of Beeswax Components in the Regulation of Sunflower Oil Oleogel Properties	4
Transcriptomic Analysis Reveals Mechanisms Underlying the Inhibitory Effects of (E)-2-Heptenal on Spore Germination of Aspergillus Flavus	4
Thermodynamic and Structural Evaluation of the Icariside II and Whey Protein Concentrate Complexes	3
Temperature-Driven Changes in the Polymorphism, Microstructure and Thermal Properties of Cocoa Butter/Shea Butter Stearin Blends	3
Effects of Ultrasound-Assisted Extraction on Physicochemical and Functional Properties of Gelatin Derived from Hilsha (Tenualosa ilisha) Scales	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
Development and Characterization of a Novel Edible film Based on Xanthoceras sorbifolia Seed Kernel Protein Isolate: Effects of Plasticizers and pH Value	3
Non-covalent Complexes Between β-lactoglobulin and Baicalein: Characteristics and Binding Properties	3

Green Design of Cellulose Nanocrystal-Stabilized Pickering Nanoemulsions: Molecular Interactions, Long-term Stability, and Functional Delivery of Ginger Essential Oil	3
Impact of Iron Salt Addition on the Viscoelastic Properties of Rice Flours	3
Physicochemical and Functional Properties of Spirulina and Chlorella Proteins Obtained by Iso-Electric Precipitation	3
The Physicochemical and Antioxidant Characteristics of a p-Coumaric Acid-Epigallocatechin Gallate-Chitosan Tyrosinase Inhibitor	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
Gellan Gum Film Incorporated with Palm Kernel Oil Nanoemulsion for Enhanced Barrier Properties	3
Comparative Evaluation of Functional Properties and Thermal Stability of Nanochitosan Synthesized Via Ionotropic Gelation and Ball Milling	3
Staphylococcus sp. XK3H5 Isolated from Pu’er Tea Inhibits Streptococcus Mutans Biofilm Formation by Inhibiting Sucrose Metabolismz,2	3
Thermodynamic and Phase Separation Characteristics of Maltodextrin and Gelatin Aqueous Solutions: A New Approach	3
Encapsulation of Anthocyanic Extract of Jambolan (Syzygium cumini (L.)) in Zein Sub-micron Fibers Produced by Electrospinning	3
Insights Into Interaction of Lutein with Pea Protein Isolate in Aqueous Nanometre-Scale Dispersion: Thermal Stability, Spectroscopic, and Morphological Properties	3
Emulsifiers from Yellow Split Peas	3
Effect of Hydrocavitation Treatment on Physicochemical and Functional Properties of Chickpea Flour	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
Optimizing Enzyme-Assisted Hydrolysis for Enhanced Phytochemical, Functional, and Nutritional Properties of Rapeseed (Brassica napus) Bee Pollen using Response Surface Methodology (RSM)	3
Optimizing the Appearance of plant-based Foods: Impact of Pigment and Droplet Characteristics on Optical Properties of Model oil-in-water Emulsions	3
Benzo[a]Pyrene Induces Pyroptotic Colon Damage and Gut Dysbacteriosis by Activating Aryl Hydrocarbon Receptor	3
Functional, Thermal, Pasting, and Antioxidant Properties of Flour from Indian Browntop Millet (Brachiaria ramosa) Cultivars	3
Enhancing the Properties of Starch-Based Edible Films through Rice Bran Oil Incorporation: A Comprehensive Investigation of Development and Characterization	3
Influence of Herbal Tea Ingredients on Bioaccessibility of Mercury and Arsenic	3
Isolation and Characterization of Pectin from African Star Apple (Chrysophyllum albidum) Fruit	2
Green Coffee Powder as a Clean-Label Functional Ingredient in Meat Systems: Antioxidant Performance, Molecular Docking Mechanisms, and Technological Properties	2
Effect of Structure Complexity of Catechins on the Properties of Glutenin: the Rule, Action Mechanism and Application	2
Chemical Modification Method Determines the Formation of Starch-Iodine Complex: an Insight into the Lamellar Structure and Iodine Adsorption Behavior	2
Value-added Applications of Fruit Peel Biowaste: A Review of Potential Uses in the Food Industry	2
Structure–Function Relationships of Ultrasound-Extracted Faba Bean Protein in Stabilizing Oil-in-Water Emulsions	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
Exploring the Potential of Spray-Dried Blackberry Powder Enriched with Zinc and Folic Acid as a Nutritional Alternative for Children and Pregnant Women	2
Rheological, Thermal, and Moisture Sorption Characterisation of cocoa-flavoured Confectionery Coatings Elaborated with Isomalt as Sucrose Substitute	2
Exploring CO2-Laser Microperforation: Potential for Enhanced Mass and Thermal Diffusion in Banana (Musa sapientum) Dehydration	2
Impact of Emulsifier Structure and Concentration on Lipolysis Dynamics and Curcumin Bioaccessibility in the Nanoemulsions Stabilized by Polyglycerol Fatty Acid Esters	2
Polyvinyl Alcohol (PVA) – Gum Odina (GO) Composite Films: An Ecofriendly Packaging Material with Antioxidant Property	2
PLA-Based pH-Sensitive Food Packaging Films Incorporating Anthocyanins from Wine Byproducts	2
Germinated and Non-germinated Wheat Starch Fibers for Encapsulation of TiO2	2
Morphological, Optical and Thermal Properties of bioactive-Chitosan Nanostructured Edible Films for Food Packaging Applications	2
CaCl2 Retards Mechanical Damage Induced by Simulated-transport Vibration and Promotes Mushroom (Agaricus bisporus) Quality during Storage	2
Influence of Cold Plasma Intensity on the Enzymatic Susceptibility, Physicochemical, Morphostructural, Thermal, and Rheological Properties of Chickpea Starch (Cicer arietinum)	2
Exploring Edible Insects as a Potential Source of Food-Nutraceuticals: A Sustainable Approach	2
Determination of Optimum Alkali Reagent for Cocoa Powder Alkalization: Effects on Physico-chemical, Functional and Technological Characteristics	2
Modulation of Antioxidant and Methylxanthines Profiles in Dark Chocolate Via Cocoa Fermentation with Hanseniaspora Thailandica and Pichia Kudriavzevii	2
Effect of Ultrasonic Pretreatment on Lipid Oxidation and Protein Degradation in Fermented Sausages Inoculated with Mixed Starters	2
Gelatin/wheat Gliadin Electrospun Film Containing Chlorogenic Acid: Fabrication, Characterization, and Application in the Preservation of Grass Carp (Ctenopharyngodon idella) Fillets	2
Anti-adhesive Coating with Natural Materials Application for Yogurt Storage	2
Gastrointestinal Fate and Fatty Acid Release of Pickering Emulsions Stabilized by Mixtures of Plant Protein Microgels + Cellulose Particles: an In Vitro Static Digestion Study	2
Natural Antioxidant Enrichment of Linseed Oil: Ultrasound-Assisted Maceration with Mullein Flowers (Verbascum thapsus L.)	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
Impact of Plant Protein Extraction and Conjugation with Polyphenols on Physicochemical, Structural, and Rheological Properties of Plant-Based Food Emulsions and Gels	2
Investigation of the Effect of Plasma-Activated Water on the Physicochemical and Functional Attributes of Soybean Protein Isolate	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
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
Isolation and Characterization of Nanocellulose from Banana Peels via a One-Pot Hydrolysis System Using the Taguchi Method	2
Fogging in Food Processing: A Bibliometric and Critical Review of Applications, Limitations, and Sustainable Prospects	2
Correction: Edible Oleoresin Infused Nanocomposite Film: A Novel Strategy for Nut Preservation and Aflatoxin Control	2
Ultrasonic Treatment Improves the Tenderness and Retains Organoleptic Properties of Squid (Illex argentinus) before and after High/Low Temperature Cooking	2
Improving Gel Properties of Glucomannan/κ-carrageenan Blends by Controlling Ethanol pH for Glucomannan Purification	2
Chitosan Coating Fortified with Carissa Carandas Extract for Enhanced Microbial Control and Quality Preservation in Ready-to-Eat Cherry Tomatoes	2
Novel Polymer-Free Antimicrobial System Based on Octyl Gallate/Hydroxypropyl-β-Cyclodextrin Inclusion Complex Electrospun Nanofibers for Chinese Giant Salamander Preservation	2
Effects of Oscillating Magnetic Fields of Different Level of Intensity Magnitudes on Supercooling of Cherries	2
Effect of Hydrothermal-Regulated Endogenous Amylase of Rice Grain Modification on the Digestibility and Structure of Rice Starch	2
Effects of Polyphenols in Different Teas on Physicochemical Characteristics of Egg White Protein Gel During Tea Eggs Making	2
Spray Chilling Based Microencapsulation of Sulforaphane: Process Optimization and Release Dynamics	2