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Pulsed electric field pretreatment for energy efficient processing of industrial peach cultivars
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4D shape morphing in 3D-printed pea protein structures through designed surface grooves under drying and frying conditions
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Green extraction of anthocyanin from red cabbage waste using acid whey as a promising bio-based solvent
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Moisture migration model of packed fresh-filled pasta during storage under different humidity conditions
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Improved sensitivity of freshness indicator based on purple sweet potato anthocyanins through pH optimization and its application in flesh food monitoring during logistics
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Effect of non-covalent and covalent complexation on structure, functional properties and digestive behavior of soybean protein isolate-soybean isoflavone complexes
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Co-culturing Limosilactobacillus fermentum and Pichia fermentans to ferment soybean protein hydrolysates: An effective flavor enhancement strategy
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Effects of induced electric field on quality enhancement and shelf-life extension of bayberry juice during storage
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Submerged cultivation of Agaricus bisporus: An alternate approach to utilize corn steep liquor and defatted soya flour to produce novel food
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Exploring an eco-friendlier strategy for chitosan production and valuable compounds recovery from mushroom by-products with modified subcritical water
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Preparation and antibacterial activity of p-coumaric acid-β-cyclodextrin complex against Alicyclobacillus acidoterrestris in apple juice
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Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusion
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Investigation of 5D printing of children food based on anthocyanin microcapsules and spontaneous changes in probiotics
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High-intensity short-term electrical pulses pretreatment on efficiency and functional characteristics of extracted chia seed mucilage: Optimization through response surface methodology
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Capturing whey proteins from milk whey using an ionic liquid-based magnetic adsorbent
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Exploring the use of rice bran and mung bean as soy substitutes in low-moisture extruded plant-based meat
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Mechanism of zein self-assembly fibrillation induced via plasma-assisted acid-heat treatment: Influence of the fibrillation degree
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A novel strategy of vacuum-packaged chicken feet for bacteriostasis and antioxidation: Pickering emulsion of ZnO / Star anise essential oils combined with radiofrequency treatment
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Saltiness perception enhancement of myofibrillar protein gel via microwave treatment: Microwave promotes protein aggregation
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Modified gluten by extrusion can significantly improve the amounts of flavor compounds during the fermentation of umami condiment
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A method for improving milling quality based on pre-milling in the combined rice milling process
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Evaluation and analysis of transglutaminase-modified gluten-free soybean bread processed using ohmic heating with varied voltage levels
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Mix it up: Stability of oil-in-water emulsions made with commercial pea and potato protein isolate as emulsifier
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Cold plasma induced morphological, structural, powder flow and rheological properties of Kodo millet starch
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Microwave-mediated fibrous blended gels of crab meat and surimi: Fibrous protein production method in the perspective of structural remodeling
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Microbial safety, spoilage, and flavor changes in mycoprotein under different thermal treatments and packaging
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Combined effects of pulsed electric field and soursop leaf extract treatment and modified atmosphere packaging on melanosis inhibition and shelf-life elongation of Pacific white shrimp during refrigerated storage
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Continuous cold plasma reactor for the processing of NFC apple juice: Effect on quality control and preservation stability
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Valorisation of white grape pomace sugars for optimized heterotrophic cultivation of Auxenochlorella protothecoides: A sustainable food ingredient
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Multimaterial 3D printing of plant protein-based material
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