Issue Information

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)

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)

Cold plasma‐induced modifications in the physico‐functional properties of glucan exopolysaccharide derived from Enterococcus hirae OL616073
di: Irshad Ahmad Shah, et al.
Pubblicazione: (2026)

The enhancing effects of locust bean gum and xanthan gum on the digestibility of potato starch under thermal treatments
di: Xiaopei Hu, et al.
Pubblicazione: (2026)

Bajra‐based functional laddu —Standardization, nutritional profiling, molecular characterization
di: Mridula Pandey, et al.
Pubblicazione: (2026)

Fabrication of electrospun PVDF nanofibrous membrane for filtration of coconut inflorescence sap
di: Sarangapany Ashwin Kumar, et al.
Pubblicazione: (2026)

Edible coatings in food: Specific materials and their impact on techno‐functional properties and sustainable applications
di: Shankar Senthilkumar, et al.
Pubblicazione: (2026)

Food‐grade proteins, lipids, and fibers as potential tools to ameliorate cardiovascular disorders: A review
di: Sridevi Shanmugam, et al.
Pubblicazione: (2026)

Evaluation of the effect of flaxseed oil and docosahexaenoic acid on hematological and oxidative stress markers of female Wistar rats with 7, 12‐dimethylbenz[a]anthracene‐induced breast cancer
di: Julia Ndifor Mebami, et al.
Pubblicazione: (2026)

Natural extracts of soursop flowers, aged green tea leaves, and ginger rhizomes mitigate thermo‐oxidative degradation of palm olein during plantain chip deep‐frying
di: Valerie Demgne Loungaing, et al.
Pubblicazione: (2026)

Harnessing deep learning to quantify microstructural complexity in confocal images of plant protein gels
di: Zhi Yang
Pubblicazione: (2026)

Guidelines for the preparation of hydrogels with protective function
di: Xiao‐Lin Yu, et al.
Pubblicazione: (2026)

Effects of high‐moisture extrusion processing on reducing anti‐nutritional factors and allergenicity in plant‐based materials—A mini review
di: Nur Hameedah Binte Ramadhan, et al.
Pubblicazione: (2026)

Advances in protein–polyphenol complexation: Unraveling mechanisms, modulation, and functional outcomes
di: Fang Li, et al.
Pubblicazione: (2026)

Rewiring nutrition: Chemical insights into the physiological and microbiological roles of food's microconstituents
di: Mohammad Nazrul Islam Bhuiyan
Pubblicazione: (2026)

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)

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

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)

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)

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)