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Microwave decontamination process for hummus: A computational study with experimental validation
There has been an increasing demand for healthy snacks, and hummus is preferred as a plant-based product its rich protein ...
Effect of phospholipids on membrane characteristics and storage stability of liposomes
The membrane characteristics and storage stability of liposomes prepared by different phospholipids were investigated, inc...
Physics-based digital twins for autonomous thermal food processing: Efficient, non-intrusive reduced-order modeling
One possible way of making thermal processing controllable is to gather real-time information on the product's current sta...
Mechanisms of Bacillus subtilis spore inactivation by single- and multi-pulse high hydrostatic pressure (MP-HHP)
Herein we investigate the effect of multi-pulse high hydrostatic pressure (MP-HHP) on the inactivation of Bacillus subtili...
Continuous in-line decontamination of food-processing surfaces using cold atmospheric pressure air plasma
This study assessed a continuous in-line decontamination system for food contact surfaces and processing equipment that ut...
High-voltage electric discharge as pretreatment for efficient extraction of bioactive compounds from red onion peel
The outer skins of onions are rich in various functional compounds, and the extraction of phytonutrients is one of the mos...
A new proposed validation method for low energy electron beam processing of dry spices
Food processing with ionizing technologies must comply with validation requirements laid out by national regulatory bodies...
Influence of the fractionation method on the protein composition and functional properties
Mild wet fractionation can separate pea proteins into a soluble and a non-soluble fraction. Soluble proteins and solutes a...
Nanoliposomes, from food industry to nutraceuticals: Interests and uses
Volume 81, October 2022, 103140AbstractNanoliposomes are a form of vector used both in the pharmaceutical and food industr...
High pressure assisted extraction of proteins from wet biomass of Arthrospira platensis (spirulina) – A kinetic approach
The application of high-pressure technology (100–600 MPa, 20 °C for up to 20 min) for cell disruption and consequent extra...
A comparison of B- and A-type nanoparticles on pressure resistance
Available online 3 September 2022, 103139Highlights•The pressure resistance of A- and B-type starch nanoparticles (SNPs) w...
Thermographic and rheological characterization of viscoelastic materials for hot-extrusion 3D food printing
Thermoreversible food materials are suitable for hot-extrusion 3D food printing (HE-3DFP) to customize food designs and en...
An improved mathematical model bidirectional coupling of heat-water and mechanics during vacuum pre-cooling
Vacuum pre-cooling is a multi-physics process coupling heat transfer, water transport, and shrinkage, the stresses caused ...
Behavior of mixed pea-whey protein at interfaces and in bulk oil-in-water emulsions
Due to the growing interest in creating mixed plant-dairy protein emulsion-based foods, it is important to understand how ...
New insights into the thermodynamics and kinetics of triacylglycerols crystallization
Understanding the transition from an isotropic liquid state to an organized crystalline state of triacylglycerols has grea...
Efficacy of cold atmospheric plasma for inactivation of viruses on raspberries
In this study, the effectiveness of cold atmospheric plasma (CAP) in inactivating murine norovirus (MNV/human norovirus su...