Innovative Food Science & Emerging Technologies

Article	Citations
Feasibility of using a protein gel for masticatory assessment of older people	137
Application of novel blanching and drying technologies improves the potato drying kinetics and maintains its physicochemical attributes and flour functional properties	111
Antimicrobial activity of magnolol against Bacillus cereus and its application as food preservative	107
Modification of the microstructure and cell wall polysaccharides alters drying behavior and biological activities of Gastrodia elata by high hydrostatic pressure pretreatment	100
High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state	97
Efficacy optimization of plasma-activated water for food sanitization through two reactor design configurations	92
High-voltage electric discharge as pretreatment for efficient extraction of bioactive compounds from red onion peel	88
Insight into the mechanism on nano fish bone improving the quality of marinated snakehead fish slices during freeze-thaw cycles	87
Comparing inactivation of Escherichia coli O157:H7 on fresh produce using plasma-activated mist	73
Immobilization of naringinase on asymmetric organic membranes: Application for debittering of grapefruit juice	68
Microbiological predictive modeling and risk analysis based on the one-step kinetic integrated Wiener process	66
Enhanced extraction of Pleurotus ostreatus polysaccharides via plasma-ultrasound synergy: Kinetics modeling and functional characterization	62
A dialysis membrane process for the in vitro simulation of bile acids absorption in the small intestine	62
Improving the extraction efficiency and stability of β-carotene from carrot by enzyme-assisted green nanoemulsification	61
Microwave decontamination processing of tahini and process design considerations using a computational approach	60
Selective enzyme inactivation in a simulated system and in cabbage juice using electrospray technology	60
A temporal view of the water kefir microbiota and flavour attributes	58
Modification of cassava starch by acetylation and pulsed electric field technology: Analysis of physical and functional properties	57
In vitro digestibility of rice and tapioca starch-based hydrogels produced by high-pressure processing (HPP)	56
Electric fields to support microalgae growth with a differentiated biochemical composition	54
Study on dynamic response mechanism of rice grains in friction rice mill and scale-up approach of parameter based on discrete element method	54
Inactivation of foodborne pathogenic bacteria in water and stainless steel surfaces by vacuum-UV amalgam lamp and low-pressure mercury UV lamp irradiation	53
Sustainable electrical-based technologies for extraction and modification of pectin from agri-food waste	53
Cold plasma pre-treatment as a promising technique to improve oil yield and its effect on Camellia seed oil quality	52
Reactive molecular dynamics simulation on degradation of aflatoxin B1 by cold atmospheric plasmas	51

Nonthermal inactivation of polyphenol oxidase in apple juice influenced by moderate electric fields: Effects of periodic on-off and constant exposure electrical treatments	50
Comparison of air freezing, liquid immersion freezing and pressure shift freezing on freezing time and quality of snakehead (Channa Argus) fillets	50
A review and prospects: Multi-omics and artificial intelligence-based approaches to understanding the effects of lactic acid bacteria and yeast interactions on fermented foods	50
Modification of functional, rheological and structural characteristics of myofibrillar proteins by high-intensity ultrasonic and papain treatment	50
Effect of probiotic fermentation on the extraction rate and bioactivity of plant-based polysaccharides: A review	50
Sustainable processing technologies (pulsed light, electrolysed water and ozonation) for microbial decontamination of muscle foods	50
An improved mathematical model bidirectional coupling of heat-water and mechanics during vacuum pre-cooling	49
Editorial Board	49
Ultrasound-assisted separation of wheat flour: Enhancing the degree of separation and characterization analysis	49
Effects of electric field-assisted freeze-thaw cycle on arrowhead (Sagittaria sagittifolia L.) quality and the structural and physicochemical properties of starch	48
Continuous cold plasma reactor for the processing of NFC apple juice: Effect on quality control and preservation stability	48
Effects of space electric field-assisted refrigerator thawing on the quality of frozen Antarctic krill	47
Exploring the use of rice bran and mung bean as soy substitutes in low-moisture extruded plant-based meat	47
Pre-gelatinisation of native potato starch by thermal treatment in a pilot-scale superheated steam spray drying system	47
Impact of high-pressure homogenization pretreatment on recovery of curcumin from turmeric by different combinations of extraction and drying methods	46
Investigating the effect of food trays porosity on the drying process	45
Multi-step ozone treatments of malting barley: Effect on the incidence of Fusarium graminearum and grain germination parameters	45
Physicochemical and in vitro digestion properties of soy isoflavones loaded whey protein nanoparticles using a pH-driven method	45
Bael (Aegle marmelos) beverage pasteurization by non-isothermal heating with continuous microwave to achieve microbial safety	44
Ohmic heating-assisted pretreatment of agave bagasse to increase bioactive compounds bioaccessibility	44
Application of steam explosion treatment on the collagen peptides extraction from cattle bone	44
Pasteurization of egg white by integrating ultrasound and microwave: Effect on structure and functional properties	43
Fabrication of quercetin-loaded nanoparticles based on Hohenbuehelia serotina polysaccharides and their modulatory effects on intestinal function and gut microbiota in vivo	43
Pulsed electric field (PEF) application on wheat malting process: Effect on hydration kinetics, germination and amylase expression	42
Co-culturing Limosilactobacillus fermentum and Pichia fermentans to ferment soybean protein hydrolysates: An effective flavor enhancement strategy	42
Application of antioxidants in cold plasma treatment of fish oil	42
Development of steam-impinged microwave-vacuum assisted blanching of ready-to-cook vegan patties	42
Optimization of pulsed electric fields combined with mild heat treatment on microbial inactivation of tender coconut water and evaluation of quality attributes during storage	41
Highly effective preparation of low molecular weight chitosan by enhanced chemical degradation applying high gravity technology	41
Editorial Board	40
Antibacterial effects of non-thermal dielectric barrier discharge plasma against Escherichia coli and Vibrio parahaemolyticus on the surface of wooden chopping board	40
Changes in the physicochemical, structural and emulsifying properties of chicken myofibrillar protein via microfluidization	39
Xylitol production by Barnettozyma populi Y-12728 with different immobilization strategies	39
Catalyst activation by cold plasma technology and its effect on isomerization of safflower seed oil	39
Continuous microwave-assisted extrusion for high moisture texturized foods: A feasibility study	39
Improving the drying efficiency, quality attributes, and lycopene bioaccessibility (in vitro) of tomato puree using refractance-window hybrid drying	39
Wet refining: A novel approach for modification of wheat bran fiber	39
Editorial Board	39
High-pressure homogenization pretreatment enhances flavonoid release and bioactive peptide production in quinoa protein hydrolysates: In vitro and in silico analysis of bioactive properties	38
Lupinus sprouts a new and potential ingredient in extrusion process: Physicochemical, nutritional and structural evaluation	38
Enhancing the potential of brewer's spent grain utilization in human nutrition through pulsed electric field-assisted protein extraction	38
Enhancing Romanian consumers' purchase intention of a new Kashkaval cheese with natural thyme flavor	38
Aflatoxin control strategies for traditional Korean doenjang: Fermentation process improvements and industrial application	37
Impact of silkworm pupae (Bombyx mori) powder on cream foaming, ice cream properties and palatability	37
Frequency and wave type effects on extractability of oleuropein from olive leaves by moderate electric field assisted extraction	37
Novel gluten-free pasta made with purple corn: Nutritional, technological and sensorial quality	37
Protein valorization from ora-pro-nobis leaves by compressed fluids biorefinery extractions	37
Toxin removal during protein extraction from tomato leaves	36
Customized 3D printing to build plant-based meats: Spirulina platensis protein-based Pickering emulsion gels as fat analogs	36
Vacuum impregnation on apples with grape juice concentrate: Effects of pressure, processing time, and juice concentration	36

Low-cost protein extracts and hydrolysates from plant-based agro-industrial waste: Inputs of interest for cultured meat	35
Impact of adding dietary fibers and maltodextrin on the mechanical, morphological, optical, barrier and thermal properties of potato starch-based edible films	35
Gelatin microgel-stabilized high internal phase emulsion for easy industrialization: Preparation, interfacial behavior and physical stability	35
Structural modification and functional improvement of lactoferrin through non-covalent and covalent binding to coffee polyphenol	35
E-beam irradiation of strawberries: Investigation of microbiological, physicochemical, sensory acceptance properties and bioactive content	35
Gas-assisted high-moisture extrusion of soy-based meat analogues: Impacts of nitrogen pressure and cooling die temperature on density, texture and microstructure	35
Evaluating the effects of plasma-activated slightly acidic electrolyzed water on bacterial inactivation and quality attributes of Atlantic salmon fillets	35
Radial adsorption behaviour of high pressure carbon dioxide in shrimp surimi	34
The study of numerical simulation and texture of soybean protein based on high moisture extrusion with different screw elements	34
Maximising the stability of anthocyanins and the physicochemical quality in pure blood orange juice using advanced Weibull-Log-Logistic modelling and ascorbic acid fortification during pasteurisation	34
A computational approach to nutrition science reveals the dynamics of the protein content of human milk	34
A facile strategy for plant protein fiber formation without extrusion or shear processing	33
Integrated numerical simulation and quality attributes of soybean protein isolate extrusion under different screw speeds and combinations	33
Effect of low intensity direct-current electric field on anti-browning of apple juice: Enzyme inactivation kinetics and juice properties	33
Reduction of E. coli O157: H7 and Bacillus cereus levels in red pepper powder using dielectric barrier discharge (DBD) plasma for enhanced quality	33
Perilla protein isolate exhibits synergistic techno-functionality through modification via sequential dynamic high-pressure microfluidization and enzymatic hydrolysis	33
Evaluation of hybrid pressure-driven and osmotically-driven membrane process for non-thermal production of apple juice concentrate	33
The impact of high-pressure homogenization on thermal gelation of Arthrospira platensis (Spirulina) protein concentrate	32
A microbiological perspective of raw milk preserved at room temperature using hyperbaric storage compared to refrigerated storage	32
Extended applications of the small-scale radio frequency system for improving the heating performance of multi-component rice	32
Submerged cultivation of Agaricus bisporus: An alternate approach to utilize corn steep liquor and defatted soya flour to produce novel food	32
Characterization and optimization of continuous ohmic thermal sterilization based on the development of a predictive computational toolbox	32
Clarification of olive juice by α-alumina microfiltration membranes with enhanced packing density	32
Recovery of antioxidative protein hydrolysates with functional properties from fermented brewer's spent grain via microwave-assisted three phase partitioning	32
Antimicrobial activity of Thymus zygis essential oil against Listeria monocytogenes and its application as food preservative	32
Insight into the mechanism of efficient extraction of tea saponins from Camellia oleifera shells using deep eutectic solvents	32
Comprehensive evaluation of microwave reheating performance using predictive complementary relative phase shifting strategy in a solid-state system	31
Effects of ohmic heating on interfacial, rheology and structure of aquafaba proteins and products	31
Pulsed electric field treatment enhances lipid bioaccessibility while preserving oxidative stability in Chlorella vulgaris	31
Peptide-rich extracts from spent yeast waste streams as a source of bioactive compounds for the nutraceutical market	31
Pulsed electric fields technology enhances the functionality of orange by-products: A study on dietary fiber fractions and structure	31
Establishment of a new horizontal casting device and evaluation system for characterizing the homogeneity of food soft matter solution	31
Investigation of cold plasma technique as an alternative to conventional alkalization of cocoa powders	30
Rapeseed protein concentrate as a potential ingredient for meat analogues	30
Edible antimicrobial yeast-based coating with basil essential oil for enhanced food safety	30
Exploring the efficacy of pulsed electric fields (PEF) in microbial inactivation during food processing: A deep dive into the microbial cellular and molecular mechanisms	30
Hot air-assisted radio frequency drying of black carrot pomace: Kinetics and product quality	30
Low-intensity pulsed electric fields pre-treatment on yogurt starter culture: Effects on fermentation time and quality attributes	30
Mass transfer kinetics and quality evaluation of tomato seed oil extracted using emerging technologies	30
Novel assistive technologies for efficient freezing of pork based on high voltage electric field and static magnetic field: A comparative study	30
Synergy of oxygen plasma bubbles with ultrasonic waves for Escherichia coli inactivation	30
Integrated transcriptomic and metabolomic analysis of the global response of Staphylococcus aureus to ohmic heating	30
A new proposed validation method for low energy electron beam processing of dry spices	30
Effect of radio frequency combined oven pretreatment on the drying characteristics and quality of sweet potatoes	30
Atmospheric cold plasma effect on quality attributes of banana slices: Its potential use in blanching process	29
Editorial Board	29
Effects of ultrasound on the fermentation profile and metabolic activity of lactic acid bacteria in buffalo's (Bubalus bubalis) milk	29
Microwave-assisted infrared dry-peeling of beetroot: Peeling performance, product quality, and cell integrity	29
3D enabled facile fabrication of substrates with human tongue characteristics for analysing the tribological behaviour of food emulsions	29
Kidney bean (Phaseolus vulgaris L.) milk substitute as a novel plant-based drink: Fatty acid profile, antioxidant activity, in-vitro phenolic bio-accessibility and sensory characteristics	29
α-Amylase reactive extrusion enhances the protein digestibility of saponin-free quinoa flour while preserving its total phenolic content	29
Exploring the activation mechanism of alcalase activity with pulsed electric field treatment: Effects on enzyme activity, spatial conformation, molecular dynamics simulation and molecular docking para	29
Improvement of an annular thin film UV-C reactor by fluid guiding elements	28
Machine learning to quantify techno-functional properties - A case study for gel stiffness with pea ingredients	28
Kinetic study of the combined effect of high pressure and pH-value on Arthrospira Platensis (Spirulina) proteins extraction	28
Influencing factors on the ability to assemble a complex meat analogue using a soy-protein-binder	28
Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusion	28
Green solvents for the selective extraction of bioactive compounds from by-products of the coffee production chain	28
Herbal kombucha vinegar: Biotechnological perspective, biological potential and sensory evaluation	28
Application of a novel naturally-derived emulsifier mannosylerythritol lipid-A for improving emulsification and gel property of myofibrillar protein based on biosurfactant-protein interaction	28
Inactivation of Salmonella Typhimurium and Listeria monocytogenes in dairy systems: Effect of fat and food matrix structure under radio frequency heating	27
Kinetic studies on soluble sugar profile in rice during storage: Derivation using the Laplace transform	27
Milk chilling using nanoparticle enhanced phase change material capsuled inside a jacketed cylindrical module: A numerical and experimental study	27
Gentle milk fat separation using silicon carbide ceramic membranes	27
Solid-state fermentation for recovery of carotenoids from tomato waste	27
Influence of low voltage electrostatic field combined with microporous packaging on the quality and physiological metabolism of fresh-cut broccoli (Brassica oleracea L. var. italica)	27
Sequential extraction optimization of compounds of interest from spent brewer's yeast biomass treated by Pulsed Electric Fields	27
Photothermal pasteurization of paprika powder by ultra-high irradiance blue (405 nm) light: Impact on Salmonella inactivation and quality attributes	26
Valorization of second cheese whey enriched with apple pomace for the production of innovative fermented products	26
Fabrication and characterization of a novel biphasic system based on starch and ethylcellulose as an alternative fat replacer in a model food system	26
Understanding the heating characteristics in microwave heating moving and deforming foods by a hybrid double-layer ALE/implicit algorithm	26
Bioavailability of blackberry pomace microcapsules by using different techniques: An approach for yogurt application	26
Design and evaluation of an R290-based freezing system and air distribution in a domestic-scale microwave-heated freeze-dryer prototype	26
Industry-scale microfluidizer system produced whole mango juice: Effect on the physical properties, microstructure and pectin properties	26
Spatial persistence of Escherichia coli O157:H7 flowing on micropatterned structures inspired by stomata and microgrooves of leafy greens	26
Combined PEF, CO2 and HP application to chilled coho salmon and its effects on quality attributes under different rigor conditions	26
Enhancing the stability of quercetin by loading into dual-layered hydrogel-emulsion gel using coaxial 3D food printing	26
Preparation and antibacterial activity of p-coumaric acid-β-cyclodextrin complex against Alicyclobacillus acidoterrestris in apple juice	26
Application of cold plasma for rice bran preservation: Effects on stability and quality	25
Dynamic in-vitro system indicates good digestibility characteristics for novel upcycled plant protein; correlation to techno-functional properties	25

Effect of gamma irradiation and electrospinning applications on the physicochemical, antioxidant, and molecular properties of anthocyanin colorant obtained from black carrot pomace	25
Pressurized liquid extraction as an eco-friendly approach to recover anthocyanin from black rice bran	25
Effects of different pretreatment methods on drying kinetics, three-dimensional deformation, quality characteristics and microstructure of dried apple slices	25
Physicochemical properties of pressure moisture treated (PMT) and heat moisture treated (HMT) starches	25
Inactivation of Alicyclobacillus contaminans spores by dielectric barrier discharge plasma and its biological mechanism	25
Residual polyphenol oxidase and peroxidase activities in high pressure processed bok choy (Brassica rapa subsp. chinensis) juice did not accelerate nutrient degradation during storage	25
Dry and wet fractionation of plant proteins: How a hybrid process increases yield and impacts nutritional value of faba beans proteins	25
Ultrasonic-assisted protein extraction from sunflower meal: Kinetic modeling, functional, and structural traits	25
Targeted regulation of pulsed electric field (PEF) treatment on responsive amino acids based on the molecular dynamic simulation	25
Identification of peptides from defatted wheat germ proteins with dual functionality: Emulsifying activity and anti-adhesive activity against Helicobacter pylori	25
From by-product to functional ingredient: Incorporation of avocado peel extract as an antioxidant and antibacterial agent	24
Thin layer modeling of drying kinetics, rehydration kinetics and color changes of osmotic pre-treated pineapple (Ananas comosus) slices during drying: Development of a mechanistic model for mass trans	24
Solar-dried fig quality: A comparative study of ultrasonic, ohmic blanching, and sulfur dioxide pre-treatments on bioactive retention, antioxidant activity, and physical properties	24
Effect of UV-LED irradiation processing on pectolytic activity and quality in tomato (Solanum lycopersicum) juice	24
Improved sensitivity of freshness indicator based on purple sweet potato anthocyanins through pH optimization and its application in flesh food monitoring during logistics	24
Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties	24
Development of plasma-polymerized nanocomposite coatings with targeted antimicrobial activity utilizing glycine-coated ZnO nanoparticles	24
Synergistic effects of pulsed electric fields and ohmic heating on red beetroot cooking performance	24
A water-only process to fractionate yellow peas into its constituents	24
Effect of microwave extraction temperature on the chemical structure and oil-water interface properties of fish skin gelatin	24
One-step High Internal Phase Pickering Emulsions stabilized by uncracked micronized orange pomace	24
Influence of additives on moisture variation and edible quality of minced chicken breast subjected to combined radio frequency and water bath treatments	24
Kinetics of microbial inactivation using in-package nonthermal plasma generated by dielectric barrier discharge	24
Steam explosion technology as a tool to alter the physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium) bran	23
Vacuum-steam pulsed blanching (VSPB) softens texture and enhances drying rate of carrot by altering cellular structure, pectin polysaccharides and water state	23
Computer-supported probabilistic engineering tools assisting fill optimization and the waste reduction of low/intermediate moisture foods supporting vulnerable populations	23
Microstructure evolution affecting the rehydration of dried mushrooms during instant controlled pressure drop combined hot air drying (DIC-HA)	23
Enhancement of anthocyanins extraction from haskap by cold plasma pretreatment	23
Application of dietary fibers as hydrocolloids: Experimental evaluation in a model processed cheese sauce system	23
Editorial Board	23
Machine learning workflow for the oil uptake prediction of rice flour in a batter-coated fried system	23
Effects of transglutaminase and cooking method on the physicochemical characteristics of 3D-printable meat analogs	23
Comparing impacts of dielectric barrier discharge plasma and electron beam irradiation processing on characteristics of Tartary buckwheat whole flour	23
Investigating the influence of E-beam irradiated sorghum flour on the structure, physicochemical properties, and processing suitability of sorghum/wheat mixed flour-dough-bread: A related mechanism	23
Emerging risk identification in the food chain – A systematic procedure and data analytical options	22
Isolation and characterization of superdormant Bacillus subtilis spores under high hydrostatic pressure at 200 MPa and 500 MPa	22
Variations of polyphenols, sugars, carotenoids, and volatile constituents in pumpkin (Cucurbita moschata) during high pressure processing: A kinetic study	22
A Deep-Sea probiotic platform: Dual-function biopreservation for aquaculture immunomodulation and meat shelf-life extension	22
High voltage electrical discharges followed by deep eutectic solvents extraction for the valorization of pomegranate seeds (Punica granatum L.)	22
Developing practical and small-scale radio frequency technology for tempering minced chicken breast at home	22
Effects of high hydrostatic pressure on nutritional composition and cooking quality of whole grains and legumes	22
Quick-freezing based on a nitrogen reversed Brayton cryocooler prototype: Effects on the physicochemical characteristics of beef longissimus thoracis muscle	22
Characterization of ultrasonicated and ozonated oat 1, 4-β-D-glucan	22
Impact of pulsed electric field pretreatment on protein and its binding with sodium ions in brined beef	22
Understanding the mechanisms of action of atmospheric cold plasma towards the mitigation of the stress induced in molds: The case of Aspergillus chevalieri	22
Potent antioxidant and anti-inflammatory bioactivities of fish roe-derived extracts	22
Improving gel properties of low-salt silver carp surimi through single-mode microwave-assisted processing	22
Optimization of solid-state fermentation conditions to improve phenolic content in corn bran, followed by extraction of bioactive compounds using natural deep eutectic solvents	22
Study of the internal mechanism of L-glutamate for improving the survival rate of Lactiplantibacillus plantarum LIP-1 after freeze-drying	22
Nutrient enrichment of dairy curd by incorporation of whole and ruptured microalgal cells (Nannochloropsis salina)	22
Preparing Ganoderma lucidum slices by improved steam explosion enhances their apparent, functional and structural properties	22
Effects of multilayer Nano/Mini Furcellaran/Chitosan Emulsions with oregano essential oil and bioactive peptides on sensory, physicochemical properties and retrogradation in Sushi in cold storage cond	22
The fungal alternative: Insights on medicinal mushrooms-based protein-rich biomasses by submerged fermentation of agro-industrial by-products	22
Synergistic antimicrobial potential of essential oil nanoemulsion and ultrasound and application in food industry: A review	21
Effects of Annealing on ultra-high pressure induced gelatinization of corn starch	21
Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia	21
Enhancement of safety and quality of ready-to-cook Asian green mussel using acidic electrolyzed water depuration in combination with sous vide cooking	21
Shear-induced structuring of phase-separated sodium caseinate - sodium alginate blends using extrusion-based 3D printing: Creation of anisotropic aligned micron-size fibrous structures and macroscale	21
Status and trends of artificial intelligence in the R & D of future fruit & vegetable juice	21
Improved flavonoid content in mulberry leaves by solid-state fermentation: Metabolic profile, activity, and mechanism	21
Recent progress on UV-light barrier food packaging films – a systematic review	21
The impact of pressure-shift freezing on the three-dimensional network structure and properties of myofibrillar proteins in surimi gel derived from freshwater fish	21
Effects of different physical technology on compositions and characteristics of bean dregs	21
Bioprocessing of pineapple waste for sustainable production of bioactive compounds using solid-state fermentation	21
Selective removal effect of subcritical fluid extraction on egg yolk lipids and characterization and enzymatic improvement of defatted egg yolk powder	21
Some effects of convulsive political scenarios on food systems. The Venezuelan case	20
Editorial Board	20
High-efficiency continuous-flow microwave heating system based on metal-ring resonant structure	20
A comparison of B- and A-type nanoparticles on pressure resistance	20
Gaseous chlorine dioxide technology for improving microbial safety of spices	20
Influence of pulsed electric field-assisted dehydration on the volatile compounds of basil leaves	20
Evaluation of electron beam irradiation on the microbiological, phytochemicals, and aromatic profiles of three paprika (Capsicum annuum L.) varieties	20
Cold plasma hydrophilization of soy protein isolate and milk protein concentrate enables manufacturing of surfactant-free water suspensions. Part I: Hydrophilization of food powders using cold plasma	20
Passion fruit juicing with or without seeds treated by high-pressure processing and thermal pasteurization: Effects on the storage stability of enzymes and quality properties	20
How superheated steam treatment modifies the physicochemical, functional, nutritional, and anti-nutritional attributes: A case study on guar bean flour	19
Molecular dynamics study of the effects of static and oscillating electric fields in ovalbumin	19
Enhancing brining efficiency and pork quality through electro-heating pretreatments: Insights from salt diffusion modeling and water transport dynamics	19
Sourdough yeast-bacteria interactions results in reduced immunogenicity by increasing depolymerization and hydrolysis of gluten	19
A new spiral press filter to purify tomato juice: A central composite strategy for experimental design and optimization	19
Release kinetics and encapsulation efficiency of embedded active ingredients in fat-based matrices using cold extrusion	19
Evaluating performances of a small-scale 50 Ω radio frequency heating system designed for home applications	19
Leaf protein concentrate from cauliflower leaves: Effect of filtration and stabilizing solution on extraction and physio-chemical properties	19
Ohmic heating blanching of Agaricus bisporus mushroom: Effects on polyphenoloxidase inactivation kinetics, color, and texture	19
Enhancing the bioactivity of Dunaliella salina extracts through ultra-high pressure supercritical fluid extraction (UHP-SFE)	19
Encapsulated probiotic spores as a fortification strategy for development of novel functional beverages	19
Nutritionally enhanced milk protein and starch-based extrudates made from agro-food byproducts using supercritical fluid extrusion	19
From printability to palatability: A sensory and hedonic study of 3D-printed cereal- and legume-based products	19
The food matrix properties influence the antibacterial effectiveness of photodynamic and sonodynamic treatments	19
From low-value residue to a valuable bioactive extract: Obtaining phenolic compounds from orange peel waste combining pulsed electric field and ultrasound-assisted extraction	19
Performance of UV-LED and UV-C treatments for the inactivation of Escherichia coli ATCC 25922 in food model solutions: Influence of optical and physical sample characteristics	19
Cricket powder (Acheta domesticus) nutritional and techno-functional properties and effects of solid-state fermentation with Pleurotus ostreatus and Rhizopus oligosporus	19
Influence of pulsed electric fields (PEF) with calcium addition on the texture profile of cooked black beans (Phaseolus vulgaris) and their particle breakdown during in vivo oral processing	19
Hollow solid lipid particles loaded with essential oils via supercritical carbon dioxide to develop novel antimicrobial lipids with controlled release for food applications	19
High-pressure homogenization treatment of red seaweed Bangia fusco-purpurea affects the physicochemical, functional properties and enhances in vitro anti-glycation activity of its dietary fibers	19
Developing radio frequency pretreatment technology for improving yield and quality of flaxseed oil extractions	18