Review: research progress on the extraction and utilization of polysaccharide components in grey dates

2024-9-4

Ozone processing of milk and milk products: a review of applications, quality effect and implementation challenges

2024-9-4

Physicochemical properties in relation to the flow behavior of soybean meal

2024-8-21

Pulse echo method for characterizing the ultrasonic properties of argan oil compared to vegetable oils with similar fatty acid profiles

2024-8-21

A sustainable management model to reduce food loss and waste in agro-processing industries

2024-8-20

Interaction between soy hull polysaccharide and mucin with sodium-/potassium-ion treatment: interfacial property

2024-8-19

Exploration of eco-benign antifoulant in combating seafood-associated biofilms: an <i>in-vitro</i> study on impacts of myrobalan mediated FeNPs against biofilming SS-316 metal coupon

2024-8-10

Frontmatter

2024-8-1

Effects of different decaffeination methods on caffeine contents, physicochemical, and sensory properties of coffee

2024-7-26

Frontmatter

2024-7-1

Prospects of nanotechnology advances in food adulterant detection, spoilage detection, packaging and preservation applications

2024-6-27

A methodological study of the hardness of cooked Chinese noodles based on the texture analyzer

2024-6-21

Fractionation of orange lignocellulosic biomass and optimization of distinct methods for oil extraction

2024-6-21

Investigating the spray drying damage mechanism of baijiu yeast with combined drying process and equipment

2024-6-10

Moisture distribution change and quality characteristics of ultrasound enhanced heat pump drying on carrot

2024-6-8

Enhancing the Mickering emulsifying capacity of agarose microgels by complexation with microamounts of sorbitan monolaurate (Tween-20)

2024-6-1

Frontmatter

2024-6-1

Steady state analysis for heat and mass transfer of grain dried in a packed moving bed dryer

2024-5-31

Soybean oil emulsion stabilized by phosphatidylcholine and whey protein isolate: impact on interfacial properties, physicochemical characteristics, and digestive properties

2024-5-31

The impact of barbecue pickling materials on flavor changes and storage quality of pork at different processing stages

2024-5-30

Substrate-fertilizer-integrated agarose-based hydrogel as a growth substrate for selenium-enriched cultivation of mature pakchoi (<i>Brassica chinensis</i> L.)

2024-5-22

Combined effects of low pressure superheated steam drying and vacuum drying on sugar reduction and quality attribute in mango (<i>Mangifera indica</i> L.) slices

2024-5-21

Impact of thermosonication treatment on passion fruit juice: ANN/GA optimization, predictive modelling for shelf life and quality changes during storage

2024-5-20

Chemical stability of β-carotene composite or bilayer emulsions coated with pea protein isolate and γ-polyglutamic acid compared to monolayer emulsion

2024-5-15

Effects of insoluble dietary fiber from mung bean skin on dough and gluten protein properties

2024-5-11

Preparation and properties of liquid-core yogurt balls by layer-by-layer assembly of edible packaging materials

2024-5-10

Physicochemical properties, the digestible and resistant starch content of chestnut flour with different particle sizes

2024-5-8

Frontmatter

2024-5-1

Preparation of solution blow spinning nanofibers and its application in the food field: a review

2024-5-1

Comparative study on enzyme activity, microstructure, drying kinetics, and physicochemical properties of apple slices affected by microwave and steam blanching

2024-5-1

Optimization of the temperature profile of cake batter in an ohmic heating – assisted printing nozzle for 3D food printing applications

2024-4-25

Powder flow speed dependency, caking and cohesion behaviors of tomato powders as affected by drying methods

2024-4-24

Fabrication of palm carotene-based emulsion stabilized by rice protein isolate-flaxseed gum complex

2024-4-20

Industrial device for the continuous UV-C treatment of fruit and vegetables: simulation-aided design and model validation

2024-4-19

Model-based prediction of frost formation inside frozen food packages under temperature fluctuations

2024-4-17

Apple mechanical damage mechanism and harvesting test platform design

2024-4-16

Acerola byproducts microencapsulated by spray and freeze-drying: the effect of carrier agent and drying method on the production of bioactive powder

2024-4-9

Structural identification, stability and combination mechanism of calcium-chelating wheat gluten peptides

2024-4-3

Frontmatter

2024-4-1

Increased reactive carboxyl and free alfa-amino groups from fish type I collagen peptides by Alcalase^® hydrolysis exhibit higher antibacterial and antioxidant activities

2024-3-20

Performance assessment, through numerical simulation and experimental evaluation, of a thin-film ultraviolet reactor for the processing of fruit juices

2024-3-19

Enzyme activities and volatile flavor compound compositions of tiger nut paste prepared using different fungal starter strains

2024-3-16

Qualitative and quantitative analysis for monitoring the fishy odor of anchovy oil

2024-3-14

Study on three-dimensional model of ventilation drying and heat and mass transfer of bulk grain pile based on discrete-continuous media

2024-3-14

Identification of similarities and clusters of bread baking recipes based on data of ingredients

2024-3-11

Modeling of UV-C survival of foodborne pathogens and predicting microbial inactivation on fresh-cut ‘Tommy Atkins’ mango using CFD

2024-3-11

Ohmic heating of chicken sausage: electrical conductivities, heating characteristics, temperature prediction, and the comparison with conventional heating methods

2024-3-8

Frontmatter

2024-3-1

Extraction of pectin from jelly fig shell using microwave heating extraction: pectin physicochemical properties and antioxidant activities

2024-2-29

Capability of walnut (<i>juglans regia L.</i>) shells as a natural biosorbent of aflatoxin B₁ in a batch experiment model

2024-2-19