SCI Abstract

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Characterization of liposomes containing Ascorbyl-6-O-conjugated linoleate: Perspective on phase transition and release behavior
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Sequential fermentation with Kluyveromyces marxianus and yogurt starter cultures produces stirred fermented milk with reduced lactose and enhanced natural flavor
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Homologous non-covalent binding mechanism of potato protein and purple potato anthocyanins: Insights into structural and functional benefits
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Innovative bio-based active packaging: Functional composite films reinforced with biochar for meat preservation
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Preparation of CAB/FMWCNT nanocomposite membranes for barberry juice concentration in forward osmosis process
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Process-function assessment of Pleurotus and Auricularia powders as wheat flour substitutes
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Optimizing crispness and nutrient retention in carrot snacks: Multi-stage drying via microwave-infrared and negative pressure puffing with moisture-dependent transition
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Lactose removal in dairy products using immobilized on glass plates polyelectrolyte microcapsules with encapsulated β-galactosidase
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Quorum sensing mediated kefir grain extracellular matrix formation hypothesis based on biofilm
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Cortex degradation plays a critical role in modulating the pressure resistance of Bacillus spores and their inactivation under high-pressure treatments
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Solid-state microwave phase control for improved heating patterns in single-mode cavities
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Characterization of a low-phytate pea protein isolate obtained by electroacidification, and comparison with conventional pea protein extracts
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Development of electrospun nanofiber membranes based on ZIF-8 MOF loaded tea polyphenols with pH-responsive release capabilities for food preservation
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Protein structural transitions and cryo-stability of shrimp gel: Effects of setting time at 30 °C in a novel processing system
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Ohmic heating-assisted synthesis of chlorophyll-sensitized TiO2 for enhanced visible light-driven photocatalytic antimicrobial activity
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Redefining the monitoring of antioxidants: Interfacial charge redistribution in SrTiO3@GCN nanocomposite for improved electrochemical detection of propyl gallate in food matrices
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Preparation of nanocellulose/tannic acid-stabilized emulsions combined synergistic co-pigments incorporated polysaccharide-based film for fresh-keeping monitoring and efficient preservation
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Enhancing black tea quality through shaking: Integrated metabolomic and transcriptomic analysis reveals the mechanism of shaking on quality-related components during tea processing
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Ultra-high pressure and synthetic biology strategies for producing high-value natural D-pinitol in soybean meal
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Aquafaba, A recent plant-based additive: Development of techno-functionality, powderization and recent advances in production, utilization and functionality
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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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Cold plasma induced morphological, structural, powder flow and rheological properties of Kodo millet starch
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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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Microwave-mediated fibrous blended gels of crab meat and surimi: Fibrous protein production method in the perspective of structural remodeling
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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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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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Modified gluten by extrusion can significantly improve the amounts of flavor compounds during the fermentation of umami condiment
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Saltiness perception enhancement of myofibrillar protein gel via microwave treatment: Microwave promotes protein aggregation
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