Issue Information

Evaluation of probiotic properties of lactic acid bacteria isolated from sheep milk and its suitability as a starter in a milk‐cereal‐based beverage
di: Kamalesh Kumar Meena, et al.
Pubblicazione: (2025)

Characterization of biodegradable composite films prepared from blends of potato starch and casein
di: Ditimoni Dutta, et al.
Pubblicazione: (2025)

Effects of high‐frequency ultrasound on the functionality and physicochemical properties of chickpea protein isolates
di: Mehvish Habib, et al.
Pubblicazione: (2025)

Exploring the nutrient profiles of fruits and vegetable by‐products for improving food system sustainability
di: Anwesha Mahajan, et al.
Pubblicazione: (2025)

Supercritical impregnation of pomegranate biomass as active packaging
di: Chan Lee Ting, et al.
Pubblicazione: (2025)

Effect of medicinal and food homologous plants polysaccharides on animal nutrition and health: A review
di: Zichao Wang, et al.
Pubblicazione: (2025)

3D structure reconstruction of plant‐based meat substitute through X‐ray microscopy method
di: Anna Hu, et al.
Pubblicazione: (2025)

Microbial food fermentation: An extraordinary approach to improve food quality employing beneficial microbes
di: Rameen Atique, et al.
Pubblicazione: (2025)

Three‐phase partitioning for the efficient preparation and isolation of active polysaccharides: A review
di: Ming‐Yu Jin, et al.
Pubblicazione: (2025)

An inclusive insight on dietary resistant protein and protein hydrolysates: Structural intricacy, bioactivity and benefits on human health
di: Mohan Das, et al.
Pubblicazione: (2025)

Influence of dry heat, heat moisture and germination treatments on anti‐nutritional and technological quality of two varieties of sorghum flour
di: Kamaljit Kaur, et al.
Pubblicazione: (2025)

Impact of polysaccharides on advancing plant‐based meat alternatives
di: Prashant Dahal, et al.
Pubblicazione: (2025)

Carrageenan hard capsules reinforced with cellulose nanocrystals dissolved in deep eutectic solvent and hydroxypropyl methylcellulose
di: Chigozie Charity Okwuwa, et al.
Pubblicazione: (2025)

Extraction and characterization of plant‐based proteins from agro‐processing by‐products—A review
di: Pooja Bagasettihalli Kariyappa, et al.
Pubblicazione: (2025)

Extraction methods and bioactive compounds from pomegranate peels: A comprehensive review for sustainable packaging applications
di: Sunu Rodriguez, et al.
Pubblicazione: (2025)

Process optimization and characterization of ragi‐based probiotic camel milk drink for enhanced functionality
di: Aayushi Mishra, et al.
Pubblicazione: (2025)

Advances in immunomodulatory effects and mechanisms of Dendrobium officinale polysaccharides
di: Hongyue Zhou, et al.
Pubblicazione: (2025)

Analysis of ACE–tetrapeptide binding interaction and screening of potential inhibitory peptides via molecular docking
di: Miaomiao Wang, et al.
Pubblicazione: (2025)

Foaming properties of protein‐based particles and their mixture with other food‐grade particles—A review
di: Harsh B. Jadhav
Pubblicazione: (2025)

Improving the printability of watermelon rind using pectin: 3D printing optimization for the development of gummies
di: Madhavan Anandha Keerthy, et al.
Pubblicazione: (2025)

Recent advancements in citrus by‐product utilization for sustainable food production
di: David Evander Jebson Selvaprasad, et al.
Pubblicazione: (2025)

Effect of ultrasound treatment on Guntur Sannam chilli ( Capsicum annum var. longum ): Capsaicinoids recovery and profiling, phytochemical screening, and structural characterization of residue
di: Arige Nikhil Swaraj, et al.
Pubblicazione: (2025)

Enhancing the nutritional profile of de‐oiled rice bran through solid‐state fermentation with Aspergillus oryzae
di: Amit Ranjan, et al.
Pubblicazione: (2026)

Valorizing lemon pomace in bread: Consumer acceptance of fermented and pre‐gelatinized Cardaba banana flour formulations
di: Abimbola Abike Osanbikan, et al.
Pubblicazione: (2026)

Real‐time quality and safety monitoring of fruit juice using paper‐based platform
di: Priti Das, et al.
Pubblicazione: (2026)

Determination of chain conformation of polysaccharides using a SEC‐MALLS‐Vis
di: Xuan Li, et al.
Pubblicazione: (2026)

Functional and physicochemical properties of proteins isolated from four different pulses
di: Bharati Kumari, et al.
Pubblicazione: (2026)

Fluorescent light and sunlight radiations may improve rice bran oil colour and influence its oxidative stability and chemical composition
di: Sab Sharon Mbape, et al.
Pubblicazione: (2026)

Textural characterization of agar–agar and guar gum‐based hydrocolloids in vegan gummies: Effects of acid and sugar
di: Santoshi Rawat, et al.
Pubblicazione: (2026)

Effects of yeast polysaccharides on the quality of wheat dough and toast
di: Guozhen Wang, et al.
Pubblicazione: (2026)

Alginate from seaweed and microbes: Sources, green extraction, functional properties, and food applications
di: Mehvish Habib, et al.
Pubblicazione: (2026)

Impact of tomato variety and homogenization pressure on in vitro lipid digestion and lycopene bioaccessibility in tomato emulsions
di: Grethe Iren A. Borge, et al.
Pubblicazione: (2026)

Analytical methods for starch retrogradation assessment
di: Weiming Chen, et al.
Pubblicazione: (2024)

Evaluation of functional, physical and nutritional characteristics of the nutrient‐rich composite bread with wheat, soybean, and moringa flours
di: Thirukkumar Subramani, et al.
Pubblicazione: (2024)

A comprehensive review on types and properties of biopolymers as sustainable bio‐based alternatives for packaging
di: Ditimoni Dutta, et al.
Pubblicazione: (2024)

Preliminary investigation on pasting properties, solvent retention capacity and antioxidant properties of mature green breadfruit ( Artocarpus altilis , Moraceae) flour modified using plant food waste Hibiscus sabdariffa bioactive components
di: Bode Daramola
Pubblicazione: (2026)