Structure Design for Improving the Characteristic Attributes of Extruded Plant-Based Meat Analogues Cuixia SunJialing FuYapeng Fang REVIEW ARTICLE 04 November 2021 Pages: 137 - 149
Investigating Morphology of Food Systems and Water-biopolymer Interactions in Food Using 1H NMR Relaxometry Junze YaoYuewen ChenYuying Fu REVIEW ARTICLE 03 February 2022 Pages: 150 - 164
Quantifying Phase Behaviour in Model Food Composites Using 3D Confocal Laser Scanning Microscopy Pranita MhaskeStefan KasapisMina Dokouhaki SHORT COMMUNICATIONS Open access 10 January 2022 Pages: 165 - 170
Impact of Saturation of Fatty Acids of Phosphatidylcholine and Oil Phase on Properties of β-Lactoglobulin at the Oil/Water Interface Theresia Heiden-HechtStephan Drusch ORIGINAL ARTICLE Open access 09 December 2021 Pages: 171 - 180
The melting properties of D-α-glucose, D-β-fructose, D-sucrose, D-α-galactose, and D-α-xylose and their solubility in water: A revision Yeong Zen ChuaHoang Tam DoChristoph Held ORIGINAL ARTICLE Open access 28 December 2021 Pages: 181 - 197
Differential Influence of Microwave and Conventional Thermal Treatments on Digestibility and Molecular Structure of Buckwheat Protein Isolates Jian JinOgadimma D. OkaguChibuike C. Udenigwe ORIGINAL ARTICLE 15 January 2022 Pages: 198 - 208
Incidental Nanoparticles in Black Tea Infusion: Carriers of Bioactives Fortifying Protection on Intestinal Mucosal Cells Against Oxidative Stresses Huan HanLijing KeBetty Schwartz ORIGINAL ARTICLE 22 January 2022 Pages: 209 - 220
Yellow and Black Soybean Pellet Degradation and Nutrients Hydrolysis During In Vitro Gastrointestinal Digestion Chenxi ZhangChristos RitzoulisWeilin Liu ORIGINAL ARTICLE 22 January 2022 Pages: 221 - 231
Investigating the Molecular Effects of Curcumin by Using Model Membranes Nilay CivelekDuygu Bilge ORIGINAL ARTICLE 28 January 2022 Pages: 232 - 247
Sub3 Inhibits Mycelia Growth and Aflatoxin Production of Aspergillus Flavus Wei ZhangYangyong LvYuansen Hu ORIGINAL ARTICLE 01 February 2022 Pages: 248 - 259
Effects of Pine Needle Essential Oil Combined with Chitosan Shellac on Physical and Antibacterial Properties of Emulsions for Egg Preservation Guangshuang SongRui SunAhmed M. Rayan ORIGINAL ARTICLE 08 February 2022 Pages: 260 - 272
Effect of Process and Formulation Variables on the Structural and Physical Properties in Cream Cheese using GDL Acidulant Jiuk KimPhilip WatkinsonMatt Golding ORIGINAL ARTICLE Open access 14 February 2022 Pages: 273 - 287