Modeling of microwave thawing and reheating of multiphase foods: A case study for packed rice

2025-2-1

Desi chickpea flaking: Impact of processing parameters on flake quality

2025-2-1

Improvement of 3D printing and subsequent microwave freeze-drying solidification accuracy of pineapple gel-based inks: infill percentage control and internal models design

2025-2-1

4D printing of Pickering emulsion: Temperature-driven color changes

2025-2-1

Thermodynamic water adsorption analysis of biodegradable films based on corn starch-chitosan added with triblock copolymers

2025-2-1

The impact of structural properties on the absorption of hen egg-white ovotransferrin with or without Fe3+ at the air/oil-water interface

2025-2-1

Applying the SPP nonlinear rheology framework to characterize the effect of fermentation time and the gluten-to-chickpea flour ratio in yeasted bread

2025-2-1

Mechanical properties and texture profile analysis of beef burgers and plant-based analogues

2025-1-1

Development of quinoa protein emulsion gels to deliver curcumin: Influence of oil type

2025-1-1

Investigating the role of water in rheological and friction properties of pureed foods: A deep dive into avocado puree

2025-1-1

Editorial Board

2025-1-1

Cleaning performance of stainless steel surfaces fouled with preheated starch-protein binary mixtures: Mechanical properties, removal mechanisms, and in-place cleaning

2025-1-1

Fundamental studies on tactile feedback in robotic Striploin fat trimming task

2025-1-1

Thermal energy generated during ultrasonication dominates pinto bean hydration

2025-1-1

Oral fast dissolving films made with alginate and whey protein for resveratrol delivery

2025-1-1

Detection of cell membrane disruption using electrical impedance spectroscopy and acceleration of cell wall modification in carrot processed under low temperature blanching

2025-1-1

Editorial Board

2025-1-1

ASSESSING THE EFFICACY OF ELECTROLYZED WATER FOR SANITIZING CONTAMINATED STAINLESS-STEEL SURFACES IN THE MEAT INDUSTRY

2024-12-1

Curcumin-loaded microcapsules with soy and whey protein as wall material: In vitro release, and ex vivo absorption based on the rat small intestine

2024-12-1

Integration of oleaginous yeast-produced lipids into plant-based milk alternatives

2024-12-1

Experimental and numerical investigations of cake baking in mold

2024-12-1

Effect of ultrasonication on microstructure, crystallization and rheological properties of mixed Monoglycerides and Tween 20 oleogel networks

2024-12-1

Chickpea protein stabilized Pickering emulsions: as a novel mayonnaise substitute

2024-12-1

Detection of apple moldy core disease by fusing vibration and Vis/NIR spectroscopy data with dual-input MLP-Transformer

2024-12-1

Editorial Board

2024-12-1

Heat transfer within a multi-package: Assessing the impact of package design on the cooling of strawberries

2024-12-1

Importance of intense pulsed light device design on the reduction of indigenous microorganisms and enhancement of vitamin D2 levels in shiitake mushroom (Lentinula edodes) pills

2024-12-1

Deep learning-based hyperspectral image reconstruction for quality assessment of agro-product

2024-12-1

An Automated Platform for Measuring Infant Formula Powder Rehydration Quality Using a Collaborative Robot Integrated with Computer Vision

2024-12-1

Indicator-enhanced starch-based intelligent film for nondestructive monitoring of beef freshness: Different structural phenolic acids copigment anthocyanin

2024-12-1

Process intensification of microwave-assisted freeze-drying by frequency adjustment in real-time using solid-state technology

2024-12-1

Characterization and emulsification of BSA/theaflavins complexes

2024-12-1

The potential role of gas hydrates: An emerging frontier in food science and engineering

2024-12-1

Novel continuous cold brewing method for coffee using a combined screw extraction and mechanical expression approach

2024-12-1

Elasticity of coffee beans: A novel approach to understanding the roasting process

2024-12-1

The Use of Chitosan Aerogels as an Adsorbent for the Regeneration of Frying Oil

2024-11-1

Characterization of the powder flow behavior of cooked Adzuki bean using image analysis and grinding models

2024-11-1

A detailed study on the cooking kinetics of fresh and hard to cook common beans (Phaseolus vulgaris L.): A case study on bean accessions of different market classes

2024-11-1

Chitosan-highland barley gliadin complex stabilizes Pickering emulsion

2024-11-1

Life cycle assessment to quantify the environmental performance of multi-products food processing systems such as milk fractionation: Importance of subdivision and allocation

2024-11-1

Scaling the electrophoretic separation of rapeseed proteins and oleosomes

2024-11-1

Microstructural evolution and mechanics behavior of postmortem meat subjected to resonance

2024-11-1

Fermentation of Soybean Residue by A. auricula: Mechanisms and Uses

2024-11-1

Study on Uniformity of Linear Vibrating Rice Feeding Device with Matrix-Designed Outlets using the Discrete Element Method

2024-11-1

Editorial Board

2024-11-1

Rheology of plant protein–polysaccharide gel inks for 3D food printing: Modeling and structure–property relations

2024-11-1

Encapsulated horseradish (Armoracia rusticana L.) root juice: Physicochemical characterization and the effects of its addition on the oxidative stability and quality of mayonnaise

2024-11-1

Impact of sugar reduction on the glass transition temperature and sorption isotherm of freeze-dried tomato powder

2024-11-1

Humidity and pH Dual-Responsive Smart Nanofiber Antimicrobial Packaging

2024-11-1

Poultry Evisceration and Cross-Contamination - Effectiveness of Local Air Extraction and Mechanical Barriers

2024-11-1