Innovative Food Science & Emerging Technologies

Article	Citations
Antimicrobial activity of magnolol against Bacillus cereus and its application as food preservative	175
Feasibility of using a protein gel for masticatory assessment of older people	135
A dialysis membrane process for the in vitro simulation of bile acids absorption in the small intestine	119
Comparing inactivation of Escherichia coli O157:H7 on fresh produce using plasma-activated mist	92
Nonthermal inactivation of polyphenol oxidase in apple juice influenced by moderate electric fields: Effects of periodic on-off and constant exposure electrical treatments	87
Effect of high shear mixing on the physicochemical characteristics and functional properties of wheat and oat fibers	85
Synergistic integration of non-thermal pretreatments with supercritical CO₂ extraction for enhanced liberation of antimicrobial oils and peptides from farmed edible insects	82
Hydrogel fabrication using emerging technologies: Sources, mechanisms, and food applications	79
Investigation on enhanced antimicrobial activity and bactericidal mechanism of photoactivated luteolin against Listeria monocytogenes	74
In vitro digestibility of rice and tapioca starch-based hydrogels produced by high-pressure processing (HPP)	72
Modification of cassava starch by acetylation and pulsed electric field technology: Analysis of physical and functional properties	70
Structural evolution and retrogradation behavior of wheat starch induced by electron beam irradiation	70
Application of novel blanching and drying technologies improves the potato drying kinetics and maintains its physicochemical attributes and flour functional properties	68
Reactive molecular dynamics simulation on degradation of aflatoxin B1 by cold atmospheric plasmas	65
Electric fields to support microalgae growth with a differentiated biochemical composition	64
A comprehensive review of the applications of pulsed electric field: Primary emphasis on extraction, modification, and inactivation	61
Microwave decontamination processing of tahini and process design considerations using a computational approach	61
Sustainable electrical-based technologies for extraction and modification of pectin from agri-food waste	61
Insight into the mechanism on nano fish bone improving the quality of marinated snakehead fish slices during freeze-thaw cycles	59
Inactivation of foodborne pathogenic bacteria in water and stainless steel surfaces by vacuum-UV amalgam lamp and low-pressure mercury UV lamp irradiation	59
Reducing antinutrients and off-flavour volatiles in kidney bean powder through mushroom mycelium fermentation	56
Protein structural transitions and cryo-stability of shrimp gel: Effects of setting time at 30 °C in a novel processing system	55
Effects of endogenous components on the digestibility of breadfruit starch by extrusion modification	55
Modification of the microstructure and cell wall polysaccharides alters drying behavior and biological activities of Gastrodia elata by high hydrostatic pressure pretreatment	54
Sustainable processing technologies (pulsed light, electrolysed water and ozonation) for microbial decontamination of muscle foods	52

Cold plasma pre-treatment as a promising technique to improve oil yield and its effect on Camellia seed oil quality	51
Comparison of air freezing, liquid immersion freezing and pressure shift freezing on freezing time and quality of snakehead (Channa Argus) fillets	51
Enhanced extraction of Pleurotus ostreatus polysaccharides via plasma-ultrasound synergy: Kinetics modeling and functional characterization	51
Study on dynamic response mechanism of rice grains in friction rice mill and scale-up approach of parameter based on discrete element method	51
A temporal view of the water kefir microbiota and flavour attributes	51
High-voltage electric discharge as pretreatment for efficient extraction of bioactive compounds from red onion peel	51
High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state	51
Editorial Board	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
Effect of probiotic fermentation on the extraction rate and bioactivity of plant-based polysaccharides: A review	50
Experimental and numerical analysis of heat and mass transfer in various food products during vacuum freezing	49
Bael (Aegle marmelos) beverage pasteurization by non-isothermal heating with continuous microwave to achieve microbial safety	49
Pre-gelatinisation of native potato starch by thermal treatment in a pilot-scale superheated steam spray drying system	48
Silver nanocube-enabled surface-enhanced Raman scattering platform for predictive quantification and classification modeling of white colony-forming yeasts in kimchi	48
Continuous cold plasma reactor for the processing of NFC apple juice: Effect on quality control and preservation stability	48
Fabrication of quercetin-loaded nanoparticles based on Hohenbuehelia serotina polysaccharides and their modulatory effects on intestinal function and gut microbiota in vivo	48
Innovative photodynamic inactivation of food spoilage Penicillium expansum through mitochondrial oxidative stress	48
Pulsed electric field (PEF) application on wheat malting process: Effect on hydration kinetics, germination and amylase expression	47
Scalability potential of a pneumatic extrusion-based 3D printing system for food products	47
Effects of electric field-assisted freeze-thaw cycle on arrowhead (Sagittaria sagittifolia L.) quality and the structural and physicochemical properties of starch	46
Ohmic heating-assisted pretreatment of agave bagasse to increase bioactive compounds bioaccessibility	46
Multi-step ozone treatments of malting barley: Effect on the incidence of Fusarium graminearum and grain germination parameters	45
Application of steam explosion treatment on the collagen peptides extraction from cattle bone	45
Ultrasound-assisted separation of wheat flour: Enhancing the degree of separation and characterization analysis	45
Microbial preservation performance evaluation in residential refrigerators: A multiple product, refrigerator placement and temperature setting case study	44
Optimization of pulsed electric fields combined with mild heat treatment on microbial inactivation of tender coconut water and evaluation of quality attributes during storage	43
Optimization of a combined plasma–ultrasound system for synergistic microbial inactivation and ROS-mediated mechanism on fresh produce	43
Co-culturing Limosilactobacillus fermentum and Pichia fermentans to ferment soybean protein hydrolysates: An effective flavor enhancement strategy	42
Development of high moisture meat analogues from the blends of legume & cereal proteins for improved textural & nutritional properties	42
Development of steam-impinged microwave-vacuum assisted blanching of ready-to-cook vegan patties	42
Effects of steam explosion on the structure and antioxidant activity of shrimp protein hydrolysates	42
Optimizing molecular distillation film scraper by CFD and experiment: VE extraction from SODD	41
Pasteurization of egg white by integrating ultrasound and microwave: Effect on structure and functional properties	40
Investigation of the mechanism of H2O2 combined pulsed electric field treatment reducing the antigenicity of parvalbumin and tropomyosin by high-resolution mass spectrometry, molecular dynamics and DF	40
Ultrasound-assisted enzymatic construction of sodium caseinate-arabinoxylan covalent conjugates for stabilizing high internal phase emulsions and efficient delivery of curcumin	40
Non-thermal processing of orange juice via high-voltage electrospray: Effects on flavour, microbial control, and nutritional properties	40
The impact of cellular intactness on the in vitro starch digestion and thickening potential of chickpea flour blends: An integrated approach	39
An improved mathematical model bidirectional coupling of heat-water and mechanics during vacuum pre-cooling	39
Leveraging foundation models and transfer learning for peptide transport prediction, molecular taste classification, and visual texture analysis	39
Physicochemical and in vitro digestion properties of soy isoflavones loaded whey protein nanoparticles using a pH-driven method	38
Generation of pH-responsive starch and alginate-pectin hydrogels using coaxial 3D food printing: The release of methylene blue	38
Exploring the use of rice bran and mung bean as soy substitutes in low-moisture extruded plant-based meat	38
Effects of space electric field-assisted refrigerator thawing on the quality of frozen Antarctic krill	37
Impact of high-pressure homogenization pretreatment on recovery of curcumin from turmeric by different combinations of extraction and drying methods	37
Frequency and wave type effects on extractability of oleuropein from olive leaves by moderate electric field assisted extraction	37
Application of antioxidants in cold plasma treatment of fish oil	37
Enhancing the potential of brewer's spent grain utilization in human nutrition through pulsed electric field-assisted protein extraction	37
Editorial Board	36
Optimization of superheated steam extraction of essential oil from Citrus limetta Peel by response surface methodology	36
Electron beam irradiation-assisted enzymatic modification: an efficient strategy for fabricating porous starch	36

Toxin removal during protein extraction from tomato leaves	36
High-throughput approach for the screening of mineral-chelating activities of enzymatic milk protein hydrolysates	36
Impact of adding dietary fibers and maltodextrin on the mechanical, morphological, optical, barrier and thermal properties of potato starch-based edible films	36
High-pressure homogenization pretreatment enhances flavonoid release and bioactive peptide production in quinoa protein hydrolysates: In vitro and in silico analysis of bioactive properties	36
A data-driven fusion convolutional neural network framework for predicting frequency-dependent microwave heating performance across foods	36
Immobilization of partial glyceride lipase and its application in the high phytosterol and γ-oryzanol rice bran oil	36
Xylitol production by Barnettozyma populi Y-12728 with different immobilization strategies	36
Editorial Board	36
Highly effective preparation of low molecular weight chitosan by enhanced chemical degradation applying high gravity technology	36
Enhanced proanthocyanidin-mediated starch crosslinking and resistant starch formation using electron beam energy	36
Continuous microwave-assisted extrusion for high moisture texturized foods: A feasibility study	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
Vacuum impregnation on apples with grape juice concentrate: Effects of pressure, processing time, and juice concentration	35
Phase separation behavior of ovalbumin-chitosan: Application for the development of Janus-type fruit preservation coatings	35
Novel gluten-free pasta made with purple corn: Nutritional, technological and sensorial quality	35
Enhancing Romanian consumers' purchase intention of a new Kashkaval cheese with natural thyme flavor	35
Aflatoxin control strategies for traditional Korean doenjang: Fermentation process improvements and industrial application	35
Selective release of antioxidant peptides and minerals from fermented SC-CO2-defatted Spirulina	35
Changes in the physicochemical, structural and emulsifying properties of chicken myofibrillar protein via microfluidization	35
Improving the drying efficiency, quality attributes, and lycopene bioaccessibility (in vitro) of tomato puree using refractance-window hybrid drying	35
Gelatin microgel-stabilized high internal phase emulsion for easy industrialization: Preparation, interfacial behavior and physical stability	34
Wet refining: A novel approach for modification of wheat bran fiber	34
Structural modification and functional improvement of lactoferrin through non-covalent and covalent binding to coffee polyphenol	34
Berry pomace-derived carbon quantum dots for antimicrobial active packaging: Hydrothermal synthesis, characterization, and performance evaluation	34
Lupinus sprouts a new and potential ingredient in extrusion process: Physicochemical, nutritional and structural evaluation	34
Redefining the monitoring of antioxidants: Interfacial charge redistribution in SrTiO3@GCN nanocomposite for improved electrochemical detection of propyl gallate in food matrices	34
From by-product to resource: Matrix-guided processing and protein enrichment of brewer's spent grain	34
Customized 3D printing to build plant-based meats: Spirulina platensis protein-based Pickering emulsion gels as fat analogs	34
Low-cost protein extracts and hydrolysates from plant-based agro-industrial waste: Inputs of interest for cultured meat	33
A computational approach to nutrition science reveals the dynamics of the protein content of human milk	33
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	33
Evaluating the effects of plasma-activated slightly acidic electrolyzed water on bacterial inactivation and quality attributes of Atlantic salmon fillets	33
Comprehensive evaluation of microwave reheating performance using predictive complementary relative phase shifting strategy in a solid-state system	33
Ultrasound-assisted extraction, characterization, and bioactivity assessment of polyphenol-rich papaya (Carica papaya) leaf extract for application in plant-based food products	33
Pulsed electric field-assisted aqueous fractionation of potato peel by-products into multifunctional food ingredients: Phenolics, protein-rich starch and dietary fibers	33
Variations in quality attributes of cow and goat milk subjected to microwave and high-pressure treatments over a two-week storage period	33
Characterization and optimization of continuous ohmic thermal sterilization based on the development of a predictive computational toolbox	33
Air classification of starch-rich pulse flours: A generic method to predict starch-protein separation	32
Establishment of a new horizontal casting device and evaluation system for characterizing the homogeneity of food soft matter solution	32
A facile strategy for plant protein fiber formation without extrusion or shear processing	32
Peptide-rich extracts from spent yeast waste streams as a source of bioactive compounds for the nutraceutical market	32
Mass transfer kinetics and quality evaluation of tomato seed oil extracted using emerging technologies	32
Solid-state microwave phase control for improved heating patterns in single-mode cavities	32
Submerged cultivation of Agaricus bisporus: An alternate approach to utilize corn steep liquor and defatted soya flour to produce novel food	32
Pulsed electric fields technology enhances the functionality of orange by-products: A study on dietary fiber fractions and structure	32
A new proposed validation method for low energy electron beam processing of dry spices	31
The study of numerical simulation and texture of soybean protein based on high moisture extrusion with different screw elements	31
Integrated numerical simulation and quality attributes of soybean protein isolate extrusion under different screw speeds and combinations	31
α-Amylase reactive extrusion enhances the protein digestibility of saponin-free quinoa flour while preserving its total phenolic content	31
Insight into the mechanism of efficient extraction of tea saponins from Camellia oleifera shells using deep eutectic solvents	31
Clarification of olive juice by α-alumina microfiltration membranes with enhanced packing density	31
Interfacial regulation of ball-milled modified Gorgon Euryale starch complexed with xanthan gum and stabilization mechanism of Pickering emulsions	31
Novel assistive technologies for efficient freezing of pork based on high voltage electric field and static magnetic field: A comparative study	30
Effect of high-intensity pulsed magnetic field on protein-starch interactions and quality of fresh noodles	30
Antimicrobial activity of Thymus zygis essential oil against Listeria monocytogenes and its application as food preservative	30
Extended applications of the small-scale radio frequency system for improving the heating performance of multi-component rice	30
Investigation of cold plasma technique as an alternative to conventional alkalization of cocoa powders	30
A subcritical water extraction integrated process for simultaneous defatting and recovery of sialic acid from egg yolk powder	30
Microwave-assisted infrared dry-peeling of beetroot: Peeling performance, product quality, and cell integrity	29
Physical field extraction: The role of pH control in enhancing the efficiency and quality of Hericium erinaceus mycelium protein	29
Edible antimicrobial yeast-based coating with basil essential oil for enhanced food safety	29
Effect of radio frequency combined oven pretreatment on the drying characteristics and quality of sweet potatoes	29
Effects of ultrasound on the fermentation profile and metabolic activity of lactic acid bacteria in buffalo's (Bubalus bubalis) milk	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
Effects of ohmic heating on interfacial, rheology and structure of aquafaba proteins and products	29
A microbiological perspective of raw milk preserved at room temperature using hyperbaric storage compared to refrigerated storage	28
Synergy of oxygen plasma bubbles with ultrasonic waves for Escherichia coli inactivation	28
Multidimensional comparative study on the efficacy and mechanisms of radiofrequency and thermal induction inactivation of Aspergillus Niger spore	28
Nitric oxide-releasing porphyrinic metal-organic frameworks as a promising antimicrobial material against foodborne pathogens	28
Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusion	28
Exploring the efficacy of pulsed electric fields (PEF) in microbial inactivation during food processing: A deep dive into the microbial cellular and molecular mechanisms	28
Perilla protein isolate exhibits synergistic techno-functionality through modification via sequential dynamic high-pressure microfluidization and enzymatic hydrolysis	28
Recovery of antioxidative protein hydrolysates with functional properties from fermented brewer's spent grain via microwave-assisted three phase partitioning	28
Impact of static electric field on different freezing rates in quality preservation of scallops	28
Improvement of an annular thin film UV-C reactor by fluid guiding elements	28
Effect of low intensity direct-current electric field on anti-browning of apple juice: Enzyme inactivation kinetics and juice properties	28
Low-intensity pulsed electric fields pre-treatment on yogurt starter culture: Effects on fermentation time and quality attributes	28
Gentle milk fat separation using silicon carbide ceramic membranes	28
Efficient preparation of superhydrophobic hierarchical structured zein-based nanofiber membranes for food packaging	28
Green solvents for the selective extraction of bioactive compounds from by-products of the coffee production chain	28

Editorial Board	27
Sequential extraction optimization of compounds of interest from spent brewer's yeast biomass treated by Pulsed Electric Fields	27
Application of a novel naturally-derived emulsifier mannosylerythritol lipid-A for improving emulsification and gel property of myofibrillar protein based on biosurfactant-protein interaction	27
Solid-state fermentation for recovery of carotenoids from tomato waste	27
Optimal modeling of ohmic heating potential for Staphylococcus aureus inactivation in coconut water: Culturability and flow cytometry analyses	27
Effects of different pretreatment methods on drying kinetics, three-dimensional deformation, quality characteristics and microstructure of dried apple slices	27
Understanding the heating characteristics in microwave heating moving and deforming foods by a hybrid double-layer ALE/implicit algorithm	26
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)	26
Valorization of second cheese whey enriched with apple pomace for the production of innovative fermented products	26
Bioavailability of blackberry pomace microcapsules by using different techniques: An approach for yogurt application	26
Herbal kombucha vinegar: Biotechnological perspective, biological potential and sensory evaluation	26
Design and evaluation of an R290-based freezing system and air distribution in a domestic-scale microwave-heated freeze-dryer prototype	26
Fabrication of antimicrobial food packaging film composed of poly(methyl methacrylate), poly(vinyl alcohol) and vanadium pentoxide nanoparticles for fresh-cut apples freshness	26
Innovative bio-based active packaging: Functional composite films reinforced with biochar for meat preservation	26
Physicochemical properties of pressure moisture treated (PMT) and heat moisture treated (HMT) starches	25
Enhancing the stability of quercetin by loading into dual-layered hydrogel-emulsion gel using coaxial 3D food printing	25
Preparation and antibacterial activity of p-coumaric acid-β-cyclodextrin complex against Alicyclobacillus acidoterrestris in apple juice	25
Application of cold plasma for rice bran preservation: Effects on stability and quality	25
One-step High Internal Phase Pickering Emulsions stabilized by uncracked micronized orange pomace	25
Targeted regulation of pulsed electric field (PEF) treatment on responsive amino acids based on the molecular dynamic simulation	25
Kinetic study of the combined effect of high pressure and pH-value on Arthrospira Platensis (Spirulina) proteins extraction	25
Machine learning to quantify techno-functional properties - A case study for gel stiffness with pea ingredients	25
Fabrication and characterization of a novel biphasic system based on starch and ethylcellulose as an alternative fat replacer in a model food system	25
Corrigendum to “Leveraging foundation models and transfer learning for peptide transport prediction, molecular taste classification, and visual texture analysis” [Innovative Food Science & Emergin	25
Enhancement of anthocyanins extraction from haskap by cold plasma pretreatment	25
Milk chilling using nanoparticle enhanced phase change material capsuled inside a jacketed cylindrical module: A numerical and experimental study	25
Inactivation of Salmonella Typhimurium and Listeria monocytogenes in dairy systems: Effect of fat and food matrix structure under radio frequency heating	25
Photothermal pasteurization of paprika powder by ultra-high irradiance blue (405 nm) light: Impact on Salmonella inactivation and quality attributes	25
Pressurized liquid extraction as an eco-friendly approach to recover anthocyanin from black rice bran	25
Tracing oxidation-driven soy protein isolate-oxidized alginate self-assembly behavior: Evolution of “linear-anchor” architecture and colloidal properties tuning	25
Structural modulation of soy protein isolate and correlation with beany flavor: Effect of dry heating temperature	25
Inactivation of Alicyclobacillus contaminans spores by dielectric barrier discharge plasma and its biological mechanism	25
Comparing impacts of dielectric barrier discharge plasma and electron beam irradiation processing on characteristics of Tartary buckwheat whole flour	24
Synergistic effects of pulsed electric fields and ohmic heating on red beetroot cooking performance	24
Synergy of cold-induced aggregation and centrifugation to enhance microfiltration performance and protein purity in water-based pea protein extraction	24
From by-product to functional ingredient: Incorporation of avocado peel extract as an antioxidant and antibacterial agent	24
Effect of gamma irradiation and electrospinning applications on the physicochemical, antioxidant, and molecular properties of anthocyanin colorant obtained from black carrot pomace	24
Application of dietary fibers as hydrocolloids: Experimental evaluation in a model processed cheese sauce system	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
Influence of additives on moisture variation and edible quality of minced chicken breast subjected to combined radio frequency and water bath treatments	24
Identification of peptides from defatted wheat germ proteins with dual functionality: Emulsifying activity and anti-adhesive activity against Helicobacter pylori	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
Beyond borders: A cross-national study on cultivated meat acceptance in Italy, France, and the Netherlands	23
Development of plasma-polymerized nanocomposite coatings with targeted antimicrobial activity utilizing glycine-coated ZnO nanoparticles	23
Residual polyphenol oxidase and peroxidase activities in high pressure processed bok choy (Brassica rapa subsp. chinensis) juice did not accelerate nutrient degradation during storage	23
Advancements in ulvan valorization from Ulva rigida: Unveiling a combined approach of electric fields and subcritical water extraction	23
Dual-functional smart konjac glucomannan-based packaging incorporating gelatin-cellulose nanocrystal-stabilized emulsions and synergistic anthocyanin-curcumin dyes	23
Microstructure evolution affecting the rehydration of dried mushrooms during instant controlled pressure drop combined hot air drying (DIC-HA)	23
Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties	23
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	23
Steam explosion technology as a tool to alter the physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium) bran	23
Kinetics of microbial inactivation using in-package nonthermal plasma generated by dielectric barrier discharge	23
Effects of transglutaminase and cooking method on the physicochemical characteristics of 3D-printable meat analogs	23
Cold plasma-functionalized chitosan nanocomposite films with BCp12: Antimicrobial and barrier properties in food packaging	22
Editorial Board	22
Anthocyanin bioaccessibility and anti-inflammatory activity of a grape-based 3D printed food for dysphagia	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
Enhancement of safety and quality of ready-to-cook Asian green mussel using acidic electrolyzed water depuration in combination with sous vide cooking	22
Impact of pulsed electric field pretreatment on protein and its binding with sodium ions in brined beef	22
Bioprocessing of pineapple waste for sustainable production of bioactive compounds using solid-state fermentation	22
Variations of polyphenols, sugars, carotenoids, and volatile constituents in pumpkin (Cucurbita moschata) during high pressure processing: A kinetic study	22
Improving heat conduction efficiency to enhance surimi gel performance by precise model structure design in 3D printing	22
Editorial Board	22
A Deep-Sea probiotic platform: Dual-function biopreservation for aquaculture immunomodulation and meat shelf-life extension	22
Dynamic in-vitro system indicates good digestibility characteristics for novel upcycled plant protein; correlation to techno-functional properties	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
The fungal alternative: Insights on medicinal mushrooms-based protein-rich biomasses by submerged fermentation of agro-industrial by-products	22
Nutrient enrichment of dairy curd by incorporation of whole and ruptured microalgal cells (Nannochloropsis salina)	22
Improving gel properties of low-salt silver carp surimi through single-mode microwave-assisted processing	22
Optimizing crispness and nutrient retention in carrot snacks: Multi-stage drying via microwave-infrared and negative pressure puffing with moisture-dependent transition	22
An integrated mechanistic modeling and machine learning for radio frequency heating uniformity optimization of canola seeds	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
Preparing Ganoderma lucidum slices by improved steam explosion enhances their apparent, functional and structural properties	21
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	21
Quick-freezing based on a nitrogen reversed Brayton cryocooler prototype: Effects on the physicochemical characteristics of beef longissimus thoracis muscle	21
Developing practical and small-scale radio frequency technology for tempering minced chicken breast at home	21
Vacuum steam pulsed blanching enhances enzyme inactivation and quality attributes of Yam via moderate structural modification	21
Emerging risk identification in the food chain – A systematic procedure and data analytical options	21
Computer-supported probabilistic engineering tools assisting fill optimization and the waste reduction of low/intermediate moisture foods supporting vulnerable populations	21
Corrigendum to ‘Clarification of olive juice by α-alumina microfiltration membranes with enhanced packing density’ [Innovative Food Science & Emerging Technologies Volume 102 June 2025 104031]	21
Characterization of ultrasonicated and ozonated oat 1, 4-β-D-glucan	21
In vitro protein digestibility and protein quality assessment of novel brewers' spent grain protein isolates	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
Potent antioxidant and anti-inflammatory bioactivities of fish roe-derived extracts	21
High voltage electrical discharges followed by deep eutectic solvents extraction for the valorization of pomegranate seeds (Punica granatum L.)	20
Recent progress on UV-light barrier food packaging films – a systematic review	20
Improved flavonoid content in mulberry leaves by solid-state fermentation: Metabolic profile, activity, and mechanism	20
Some effects of convulsive political scenarios on food systems. The Venezuelan case	20
Effects of high hydrostatic pressure on nutritional composition and cooking quality of whole grains and legumes	20
Isolation and characterization of superdormant Bacillus subtilis spores under high hydrostatic pressure at 200 MPa and 500 MPa	20
Synergistic antimicrobial potential of essential oil nanoemulsion and ultrasound and application in food industry: A review	20
Selective removal effect of subcritical fluid extraction on egg yolk lipids and characterization and enzymatic improvement of defatted egg yolk powder	20
Study of the internal mechanism of L-glutamate for improving the survival rate of Lactiplantibacillus plantarum LIP-1 after freeze-drying	20
Editorial Board	20