LWT-Food Science and Technology

Article	Citations
Effects of flexibility and surface hydrophobicity on emulsifying properties: Ultrasound-treated soybean protein isolate	150
Determination of total flavonoid content by aluminum chloride assay: A critical evaluation	117
Lycopene in human health	114
An efficient ultrasound-assisted extraction method of pea protein and its effect on protein functional properties and biological activities	106
Green synthesis of ZnO nanoparticles using loquat seed extract; Biological functions and photocatalytic degradation properties	101
Antioxidant and antibacterial activities of cassava starch and whey protein blend films containing rambutan peel extract and cinnamon oil for active packaging	101
Nutritional composition, anti-nutritional factors, pretreatments-cum-processing impact and food formulation potential of faba bean (Vicia faba L.): A comprehensive review	99
Effect of high intensity ultrasound on physicochemical, interfacial and gel properties of chickpea protein isolate	98
Plant-based proteins and their multifaceted industrial applications	96
Natural colorants from plant pigments and their encapsulation: An emerging window for the food industry	90
Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS	89
Total phenolics, total carotenoids, individual phenolics and antioxidant activity of ginger (Zingiber officinale) rhizome as affected by drying methods	84
Physicochemical interactions between rice starch and different polyphenols and structural characterization of their complexes	83
Structure and properties of chitosan films: Effect of the type of solvent acid	82
Novel antimicrobial packaging film based on porous poly(lactic acid) nanofiber and polymeric coating for humidity-controlled release of thyme essential oil	82
Effect of active chitosan-pullulan composite edible coating enrich with pomegranate peel extract on the storage quality of green bell pepper	79
Antifungal and plasticization effects of carvacrol in biodegradable poly(lactic acid) and poly(butylene adipate terephthalate) blend films for bakery packaging	74
Effect of starch film containing thyme essential oil microcapsules on physicochemical activity of mango	74
Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS	72
Antifungal effect of cinnamaldehyde, eugenol and carvacrol nanoemulsion against Penicillium digitatum and application in postharvest preservation of citrus fruit	72
Enhancement of functional characteristics of blueberry juice fermented by Lactobacillus plantarum	71
Natural deep eutectic solvent enhanced pulse-ultrasonication assisted extraction as a multi-stability protective and efficient green strategy to extract anthocyanin from blueberry pomace	70
Effect of ultrasound and microwave processing on the structure, in-vitro digestibility and trypsin inhibitor activity of soymilk proteins	70
Effect of solid-state fermentation with Lactobacillus casei on the nutritional value, isoflavones, phenolic acids and antioxidant activity of whole soybean flour	69
Cold plasma enhances drying and color, rehydration ratio and polyphenols of wolfberry via microstructure and ultrastructure alteration	68

Effects of different ultrasound powers on the structure and stability of protein from sea cucumber gonad	68
Fermented blueberry pomace with antioxidant properties improves fecal microbiota community structure and short chain fatty acids production in an in vitro mode	68
Characterization of the key aroma compounds and microorganisms during the manufacturing process of Fu brick tea	67
Improvement of the protein quality and degradation of allergens in soybean meal by combination fermentation and enzymatic hydrolysis	67
Study on FTIR spectroscopy, total phenolic content, antioxidant activity and anti-amylase activity of extracts and different tea forms of Garcinia schomburgkiana leaves	66
Development of novel plant-based milk based on chickpea and coconut	66
Food-derived non-phenolic α-amylase and α-glucosidase inhibitors for controlling starch digestion rate and guiding diabetes-friendly recipes	65
Green synthesis of zinc oxide nanoparticles using Citrus sinensis peel extract and application to strawberry preservation: A comparison study	65
Physical properties and bioactivities of chitosan/gelatin-based films loaded with tannic acid and its application on the preservation of fresh-cut apples	65
The physiochemical and preservation properties of anthocyanidin/chitosan nanocomposite-based edible films containing cinnamon-perilla essential oil pickering nanoemulsions	64
Ultrasonic modification of whey protein isolate: Implications for the structural and functional properties	63
Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté	63
Ultrasound-assisted extraction of total carotenoids from mandarin epicarp and application as natural colorant in bakery products	63
Development and characterization of reinforced ethyl cellulose based oleogel with adipic acid: Its application in cake and beef burger	63
Optimization of microwave-assisted extraction of cocoa bean shell waste and evaluation of its antioxidant, physicochemical and functional properties	63
Enhancement of phenolic compounds extraction from grape pomace by high voltage atmospheric cold plasma	62
Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates	61
Degradation kinetics and pathways of red raspberry anthocyanins in model and juice systems and their correlation with color and antioxidant changes during storage	61
Green extraction of phenolic compounds from foxtail millet bran by ultrasonic-assisted deep eutectic solvent extraction: Optimization, comparison and bioactivities	61
Fabrication of eugenol loaded gelatin nanofibers by electrospinning technique as active packaging material	60
Exogenous application of melatonin maintains storage quality of jujubes by enhancing anti-oxidative ability and suppressing the activity of cell wall-degrading enzymes	60
Palatable functional cucumber juices supplemented with polyphenols-rich herbal extracts	60
Influence of resistant starch, xanthan gum, inulin and defatted rice bran on the physicochemical, functional and sensory properties of low glycemic gluten-free noodles	60
Incorporation of anthocyanin-rich riceberry rice in yogurts: Effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion	58
Biscuit baking: A review	58
Development of polylactic acid/ZnO composite membranes prepared by ultrasonication and electrospinning for food packaging	58
Commercial cold-water fish skin gelatin and bovine bone gelatin: Structural, functional, and emulsion stability differences	58
Physical, morphological and antibacterial properties of lime essential oil nanoemulsions prepared via spontaneous emulsification method	58
Modification of multi-scale structure, physicochemical properties, and digestibility of rice starch via microwave and cold plasma treatments	58
Ultrasonication effects on physicochemical and emulsifying properties of Cyperus esculentus seed (tiger nut) proteins	58
High-pressure treatments for better quality clean-label juices and beverages: Overview and advances	57
Effect of potato starch-based antibacterial composite films with thyme oil microemulsion or microcapsule on shelf life of chilled meat	57
Characterization of flavor frame in shiitake mushrooms (Lentinula edodes) detected by HS-GC-IMS coupled with electronic tongue and sensory analysis: Influence of drying techniques	57
Citric acid as crosslinking agent in starch/xanthan gum hydrogels produced by extrusion and thermopressing	57
Simultaneous determination of goat milk adulteration with cow milk and their fat and protein contents using NIR spectroscopy and PLS algorithms	57
Effect of grape pomace powder addition on chemical, nutritional and technological properties of cakes	57
Zein-pectin composite nanoparticles as an efficient hyperoside delivery system: Fabrication, characterization, and in vitro release property	57
Current trends in applications of enzymatic interesterification of fats and oils: A review	56
Modification of structural and functional characteristics of brewer's spent grain protein by ultrasound assisted extraction	56
Intelligent evaluation of black tea fermentation degree by FT-NIR and computer vision based on data fusion strategy	56
Fermentation of bergamot juice with Lactobacillus plantarum strains in pure and mixed fermentations: Chemical composition, antioxidant activity and sensorial properties	56
Effect of Lactobacillus plantarum fermentation on the volatile flavors of mung beans	56
Tuning structure and properties of gelatin edible films through pullulan dialdehyde crosslinking	56
Physicochemical quality attributes and antioxidant properties of set-type yogurt fortified with argel (Solenostemma argel Hayne) leaf extract	55
Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals	55
Use of potato processing by-product: Effects on the 3D printing characteristics of the yam and the texture of air-fried yam snacks	55
Chia (Salvia hispanica L.) mucilage as a new fat substitute in emulsified meat products: Technological, physicochemical, and rheological characterization	54
Sensory implications of chicken meat spoilage in relation to microbial and physicochemical characteristics during refrigerated storage	54
Antioxidant, α-amylase and α-glucosidase inhibitory activities of bound polyphenols extracted from mung bean skin dietary fiber	54
Electrospinning of double-layer chitosan-flaxseed mucilage nanofibers for sustained release of Ziziphora clinopodioides essential oil and sesame oil	54

Utilization of strawberry and raspberry waste for the extraction of bioactive compounds by deep eutectic solvents	53
Ultrasound-assisted thawing accelerates the thawing of common carp (Cyprinus carpio) and improves its muscle quality	53
Effect of fatty acids on the flavor formation of fish sauce	53
Investigation of antimicrobial properties of sage essential oil and its nanoemulsion as antimicrobial agent	53
Combinative effect of cutting orientation and drying techniques (hot air, vacuum, freeze and catalytic infrared drying) on the physicochemical properties of ginger (Zingiber officinale Roscoe)	53
Effect of partial substitution of buckwheat on cooking characteristics, nutritional composition, and in vitro starch digestibility of extruded gluten-free rice noodles	53
Ultrasound as a pre-treatment for extraction of bioactive compounds and food safety: A review	53
Screening of the volatile compounds in fresh and thermally treated watermelon juice via headspace-gas chromatography-ion mobility spectrometry and comprehensive two-dimensional gas chromatography-olfa	52
Recent advances in applications of ozone in the cereal industry	52
Insight into antibacterial mechanism of polysaccharides: A review	52
Development and characterization of intelligent cellulose acetate-based films using red cabbage extract for visual detection of volatile bases	52
3D printing of encapsulated probiotics: Effect of different post-processing methods on the stability of Lactiplantibacillus plantarum (NCIM 2083) under static in vitro digestion conditions and during	52
Effects of drying methods on non-volatile taste components of Stropharia rugoso-annulata mushrooms	52
Bioactive edible films: Development and characterization of gelatin edible films incorporated with casein phosphopeptides	52
Wheat bread supplementation with various edible insect flours. Influence of chemical composition on nutritional and technological aspects	52
Effects of candelilla wax/canola oil oleogel on the rheology, texture, thermal properties and in vitro starch digestibility of wheat sponge cake bread	51
Modifying the structure, physicochemical properties, and foaming ability of amaranth protein by dual pH-shifting and ultrasound treatments	51
Physico-chemical characteristics of rice protein-based novel textured vegetable proteins as meat analogues produced by low-moisture extrusion cooking technology	51
Infrared assisted hot air dryer for turmeric slices:Effect on drying rate and quality parameters	51
Effect of protein types on structure and digestibility of starch-protein-lipids complexes	51
Formulation of choline chloride/ascorbic acid natural deep eutectic solvent: Characterization, solubilization capacity and antioxidant property	51
Viability of probiotics and antioxidant activity of cashew milk-based yogurt fermented with selected strains of probiotic Lactobacillus spp.	51
Extraction, structural characterization and antioxidant activity of turmeric polysaccharides	51
Fabrication and characterization of zein/tea saponin composite nanoparticles as delivery vehicles of lutein	51
Nitrite sources for cured meat products	50
The application of emerging non-thermal technologies for the modification of cereal starches	50
In vitro and in vivo inhibitory effect of anthocyanin-rich bilberry extract on α-glucosidase and α-amylase	50
Analysis of antibiotic residues in raw bovine milk and their impact toward food safety and on milk starter cultures in cheese-making process	50
Effects of power ultrasound enhancement on infrared drying of carrot slices: Moisture migration and quality characterizations	50
Antimicrobial activity and physical properties of starch/chitosan film incorporated with lemongrass essential oil and its application	50
Microencapsulation of curcumin by spray drying and freeze drying	50
Flavor profile of dried shrimp at different processing stages	50
Structural and rheological properties of meat analogues from Haematococcus pluvialis residue-pea protein by high moisture extrusion	50
Effects of emulsified lard and TGase on gel properties of threadfin bream (Nemipterus virgatus) surimi	50
Phenolic compounds and biopotential of grape pomace extracts from Prokupac red grape variety	50
Use of modified atmosphere packaging combined with essential oils for prolonging post-harvest shelf life of mango (cv. Banganapalli and cv. Totapuri)	50
Production of kombucha-like beverage and bacterial cellulose by acerola byproduct as raw material	49
Synergistic effect of kojic acid and tea polyphenols on bacterial inhibition and quality maintenance of refrigerated sea bass (Lateolabrax japonicus) fillets	49
Novel ACE inhibitory, antioxidant and α-glucosidase inhibitory peptides identified from fermented rubing cheese through peptidomic and molecular docking	49
Microbial inactivation and quality of grapes treated by plasma-activated water combined with mild heat	49
Purification and characterization of novel antioxidant peptides from duck breast protein hydrolysates	49
Fabrication and characterization of resveratrol-loaded gliadin nanoparticles stabilized by gum Arabic and chitosan hydrochloride	49
Optimization of emulsification conditions for designing ultrasound assisted curcumin loaded nanoemulsion: Characterization, antioxidant assay and release kinetics	49
Sustainability of emerging green non-thermal technologies in the food industry with food safety perspective: A review	49
The effect of egg white protein and β-cyclodextrin mixture on structural and functional properties of silver carp myofibrillar proteins during frozen storage	49
Effect of germination on the physicochemical, nutritional, functional, thermal properties and in vitro digestibility of Bambara groundnut flours	49
Curcumin-loaded electrospun nonwoven as a colorimetric indicator for volatile amines	49
Partial characterization and antioxidant activity of exopolysaccharides produced by Lactobacillus plantarum CNPC003	48
Characterization of volatile profiles of three colored quinoas based on GC-IMS and PCA	48
Enzymatic modification of rice bran protein: Impact on structural, antioxidant and functional properties	48
Supercritical extracts of wild thyme (Thymus serpyllum L.) by-product as natural antioxidants in ground pork patties	48
Hyperspectral detection of salted sea cucumber adulteration using different spectral preprocessing techniques and SVM method	48
Comparison of total polyphenols, profile anthocyanins, color analysis, carotenoids and tocols in pigmented maize	48
Effects of fermentation on the structural characteristics and in vitro binding capacity of soluble dietary fiber from tea residues	48
Production of bioactive peptides from corn gluten meal by solid-state fermentation with Bacillus subtilis MTCC5480 and evaluation of its antioxidant capacity in vivo	48
Effects of sodium alginate and rice variety on the physicochemical characteristics and 3D printing feasibility of rice paste	48
Fabrication and comparison of active films from chitosan incorporating different spice extracts for shelf life extension of refrigerated pork	47
Domination of pit mud microbes in the formation of diverse flavour compounds during Chinese strong aroma-type Baijiu fermentation	47
Effects of high-pressure homogenization and ultrasonic treatment on the structure and characteristics of casein	47
Optimization of ultrasound-assisted extraction of bioactive properties from date palm (Phoenix dactylifera L.) spikelets using response surface methodology	47
The antimicrobial effect of grapefruit peel essential oil and its nanoemulsion on fish spoilage bacteria and food-borne pathogens	47
Molecular and emulsifying properties of arachin and conarachin of peanut protein isolate from ultrasound-assisted extraction	47
Greener extraction of anthocyanins and antioxidant activity from blackberry (Rubus spp) using natural deep eutectic solvents	47
Comparison of two cooked vegetable aroma compounds, dimethyl disulfide and methional, in Chinese Baijiu by a sensory-guided approach and chemometrics	47
Effect of ultrasonic intensity on structure and properties of wheat starch-monoglyceride complex and its influence on quality of norther-style Chinese steamed bread	47
GC × GC-TOF/MS and UPLC-Q-TOF/MS based untargeted metabolomics coupled with physicochemical properties to reveal the characteristics of different type daqus for making soy sauce aroma and flavor type	47
Preparation of camellia oil pickering emulsion stabilized by glycated whey protein isolate and chitooligosaccharide: Effect on interfacial behavior and emulsion stability	46
The potential correlation between microbial communities and flavors in traditional fermented sour meat	46
New concept of fortified yogurt formulation with encapsulated carrot waste extract	46
Physicochemical and functional properties of proteins isolated from local beans of Turkey	46
Improving the color stability and antioxidation activity of blueberry anthocyanins by enzymatic acylation with p-coumaric acid and caffeic acid	46
Identification of the DPPH radical scavenging reaction adducts of ferulic acid and sinapic acid and their structure-antioxidant activity relationship	46
Rapid detection of Aspergillus spp. infection levels on milled rice by headspace-gas chromatography ion-mobility spectrometry (HS-GC-IMS) and E-nose	46
Preparation of whey protein isolate nanofibrils by microwave heating and its application as carriers of lipophilic bioactive substances	46
A novel combination of LF-NMR and NIR to intelligent control in pulse-spouted microwave freeze drying of blueberry	46
Development and characterization of an edible chitosan/zein-cinnamaldehyde nano-cellulose composite film and its effects on mango quality during storage	46
The use of red lentil flour in bakery products: How do particle size and substitution level affect rheological properties of wheat bread dough?	46
The effect of fibrin on rheological behavior, gelling properties and microstructure of myofibrillar proteins	46
HS-GC-IMS with PCA to analyze volatile flavor compounds of honey peach packaged with different preservation methods during storage	45
Effects of slight milling combined with cellulase enzymatic treatment on the textural and nutritional properties of brown rice noodles	45

Functional and structural properties of dietary fiber from citrus peel affected by the alkali combined with high-speed homogenization treatment	45
Effects of hydroxyethyl cellulose and sodium alginate edible coating containing asparagus waste extract on postharvest quality of strawberry fruit	45
Effect of extraction condition on the antioxidant, antiglycation and α-amylase inhibitory activities of Opuntia macrorhiza fruit peels polysaccharides	45
Effect of thermal processing on the bioactive compounds, antioxidative, antinutritional and functional characteristics of quinoa (Chenopodium quinoa)	45
Development of functional gelatin-based composite films incorporating oil-in-water lavender essential oil nano-emulsions: Effects on physicochemical properties and cherry tomatoes preservation	45
Simultaneous quantification of active constituents and antioxidant capability of green tea using NIR spectroscopy coupled with swarm intelligence algorithm	45
Fish gelatin as an alternative to mammalian gelatin for food industry: A meta-analysis	44
Consequences of dynamic high-pressure homogenization pretreatment on the physicochemical and functional characteristics of citric acid-treated whey protein isolate	44
3D printing of protein-based composite fruit and vegetable gel system	44
Effects of dynamic and static withering technology on volatile and nonvolatile components of Keemun black tea using GC-MS and HPLC combined with chemometrics	44
Structuring emulsion gels with peanut protein isolate and fish oil and analyzing the mechanical and microstructural characteristics of surimi gel	44
Influence of κ-carrageenan on the rheological behaviour of a model cake flour system	44
Characterization of protein in cricket (Acheta domesticus), locust (Locusta migratoria), and silk worm pupae (Bombyx mori) insect powders	44
Effects of Laminaria japonica polysaccharides on the texture, retrogradation, and structure performances in frozen dough bread	44
Identification and molecular docking of antioxidant peptides from hemp seed protein hydrolysates	44
Effects of spontaneous fermentation on the microorganisms diversity and volatile compounds during ‘Marselan’ from grape to wine	44
Modification of insoluble dietary fiber from ginger residue through enzymatic treatments to improve its bioactive properties	44
Modified mung bean protein: Optimization of microwave-assisted phosphorylation and its functional and structural characterizations	44
Microencapsulation of Lactobacillus rhamnosus ATCC 7469 in whey protein isolate-crystalline nanocellulose-inulin composite enhanced gastrointestinal survivability	44
Effect of thermosonication treatment on blueberry juice quality: Total phenolics, flavonoids, anthocyanin, and antioxidant activity	44
Effect of roasting on antioxidative properties, polyphenol profile and fatty acids composition of hemp (Cannabis sativa L.) seeds	44
Microbiome diversity and evolution in stacking fermentation during different rounds of Jiang-flavoured Baijiu brewing	43
Some probiotic potential of Weissella confusa MD1 and Weissella cibaria MD2 isolated from fermented batter	43
Effects of modified sweet potato starch edible coating incorporated with cumin essential oil on storage quality of ‘early crisp’	43
Essential oils content, composition and antioxidant activity of lemon balm, mint and sweet basil from Serbia	43
Effect of ultrasound-assisted osmotic dehydration pretreatment on the drying characteristics and quality properties of Sanhua plum (Prunus salicina L.)	43
Isolation of lactic acid bacteria from kimchi and screening of Lactobacillus sakei ADM14 with anti-adipogenic effect and potential probiotic properties	43
Separation, structural characteristics and biological activity of lactic acid bacteria exopolysaccharides separated by aqueous two-phase system	43
Probiotics in fruit and vegetable matrices: Opportunities for nondairy consumers	43
Comparison of physicochemical properties and volatile flavor compounds of pea protein and mung bean protein-based yogurt	43
Extraction of low molecular weight peptides from bovine bone using ultrasound-assisted double enzyme hydrolysis: Impact on the antioxidant activities of the extracted peptides	43
Structural and sensory studies on chocolate spreads with hydrocolloid-based oleogels as a fat alternative	43
The influence of non-traditional sourdough made with quinoa, hemp and chia flour on the characteristics of gluten-free maize/rice bread	43
Bioactivity and safety of whey peptides	43
Integrated microwave- and enzyme-assisted extraction of phenolic compounds from olive pomace	43
Quinoa bioactive protein hydrolysate produced by pancreatin enzyme- functional and antioxidant properties	43
Combination of essential oils in dairy products: A review of their functions and potential benefits	43
Pulsed ultrasound assisted extraction of protein from defatted Bitter melon seeds (Momardica charantia L.) meal: Kinetics and quality measurements	43
A novel bacteriocin from Lactobacillus salivarius against Staphylococcus aureus: Isolation, purification, identification, antibacterial and antibiofilm activity	43
Effect of sonication and osmotic dehydration applications on the hot air drying kinetics and quality of persimmon	43
Effect of ultrasound-assisted immersion thawing on emulsifying and gelling properties of chicken myofibrillar protein	43
Identification of angiotensin converting enzyme (ACE) inhibitory and antioxidant peptides derived from Pixian broad bean paste	43
Oat proteins: A perspective on functional properties	43
Effect of ultrasound assisted treatment and microwave combined with water bath heating on gel properties of surimi-crabmeat mixed gels	43
Physical and oxidative stability of food emulsions prepared with pea protein fractions	42
Why the key aroma compound of soy sauce aroma type baijiu has not been revealed yet?	42
Comparative study on quality of whole milk processed by high hydrostatic pressure or thermal pasteurization treatment	42
Glycosylation fish gelatin with gum Arabic: Functional and structural properties	42
Influence of seed roasting on the quality of glucosinolate content and flavor in virgin rapeseed oil	42
Utilization of butter and oleogel blends in sweet pan bread for saturated fat reduction: Dough rheology and baking performance	42
Ultrasound-induced structural modification and thermal properties of oat protein	42
Effects of different thermal treatment temperatures on volatile flavour compounds of water-boiled salted duck after packaging	42
Entrapment of curcumin in soy protein isolate using the pH-driven method: Nanoencapsulation and formation mechanism	42
Evaluation of probiotic carboxymethyl cellulose-sodium caseinate films and their application in extending shelf life quality of fresh trout fillets	42
Synergistic effect of pH shifting and mild heating in improving heat induced gel properties of peanut protein isolate	42
Effect of improved extrusion cooking technology on structure, physiochemical and nutritional characteristics of physically modified buckwheat flour: Its potential use as food ingredients	42
Effect of roasting on the chemical components of peanut oil	42
Bioactive compounds and antioxidant capacity of grape pomace flours	42
LF-NMR intelligent evaluation of rheology and printability for 3D printing of cookie dough pretreated by microwave	41
Functional properties and predicted glycemic index of gluten free cereal, pseudocereal and legume flours	41
Enhanced production of γ-aminobutyric acid (GABA) using Lactobacillus plantarum EJ2014 with simple medium composition	41
Inactivation of Escherichia coli O157:H7, Salmonella, Listeria monocytogenes, and Tulane virus in processed chicken breast via atmospheric in-package cold plasma treatment	41
Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage	41
Purification and antimicrobial mechanism of a novel bacteriocin produced by Lactobacillus rhamnosus 1.0320	41
Influence of particle size on the properties of rice flour and quality of gluten-free rice bread	41
Microwave processing: A way to reduce the anti-nutritional factors (ANFs) in food grains	41
Fruit and vegetable by-products' flours as ingredients: A review on production process, health benefits and technological functionalities	41
Effect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast-leavened breads	41
Modification of tea residue dietary fiber by high-temperature cooking assisted enzymatic method: Structural, physicochemical and functional properties	41
Biosynthesis of structured lipids enriched with medium and long-chain triacylglycerols for human milk fat substitute	40
Development of an oil-in-water emulsion stabilized by a black bean protein-based nanocomplex for co-delivery of quercetin and perilla oil	40
Effects of HVEF treatment on microbial communities and physicochemical properties of catfish fillets during chilled storage	40
Effects of melatonin on the components, quality and antioxidant activities of blueberry fruits	40
Ferulic acid production from brewery spent grains, an agro-industrial waste	40
Pepsin generated camel whey protein hydrolysates with potential antihypertensive properties: Identification and molecular docking of antihypertensive peptides	40
Integration of non-targeted metabolomics and E-tongue evaluation reveals the chemical variation and taste characteristics of five typical dark teas	40
Solubility and emulsifying properties of phosphorylated walnut protein isolate extracted by sodium trimetaphosphate	40
Impact of germination on structural, functional properties and in vitro protein digestibility of sesame (Sesamum indicum L.) protein	40
Effect of spray and freeze drying on physico-chemical, functional, moisture sorption and morphological characteristics of camel milk powder	40
Quantitative prediction and visualization of key physical and chemical components in black tea fermentation using hyperspectral imaging	40
Effect of high hydrostatic pressure (HPP) and pulsed electric field (PEF) technologies on reduction of aflatoxins in fruit juices	40
Characteristics and functional properties of Persian lime (Citrus latifolia) seed protein isolate and enzymatic hydrolysates	40
Effects of processing methods on the chemical composition and antioxidant capacity of walnut (Juglans regia L.) oil	40
Bioactive compounds, antioxidant activity, and sensory qualities of red-fleshed apples dried by different methods	40
Borate suppresses the scavenging activity of gallic acid and plant polyphenol extracts on DPPH radical: A potential interference to DPPH assay	40
Identification and quantification of free, esterified, glycosylated and insoluble-bound phenolic compounds in hawthorn berry fruit (Crataegus pinnatifida) and antioxidant activity evaluation	40
Preparation of cattle bone collagen peptides-calcium chelate and its structural characterization and stability	40
Ultrasonication of mayonnaise formulated with xanthan and guar gums: Rheological modeling, effects on optical properties and emulsion stability	40
Restructuring of soy protein employing ultrasound: Effect on hydration, gelation, thermal, in-vitro protein digestibility and structural attributes	40
Quinoa protein isolate supplemented pasta: Nutritional, physical, textural and morphological characterization	40
Physicochemical, emulsifying, and interfacial properties of different whey protein aggregates obtained by thermal treatment	40
Effects of NaCl concentration and temperature on fibrillation, structure, and functional properties of soy protein isolate fibril dispersions	40
Application of lactic acid bacteria for improving the quality of reduced-salt dry fermented sausage: Texture, color, and flavor profiles	40
Development and quality evaluation of gluten-free pasta with grape peels and whey powders	39
Combined impacts of low voltage electrostatic field and high humidity assisted-thawing on quality of pork steaks	39