Modeling of microwave thawing and reheating of multiphase foods: A case study for packed rice

2025-2-1

Desi chickpea flaking: Impact of processing parameters on flake quality

2025-2-1

Improvement of 3D printing and subsequent microwave freeze-drying solidification accuracy of pineapple gel-based inks: infill percentage control and internal models design

2025-2-1

4D printing of Pickering emulsion: Temperature-driven color changes

2025-2-1

Thermodynamic water adsorption analysis of biodegradable films based on corn starch-chitosan added with triblock copolymers

2025-2-1

The impact of structural properties on the absorption of hen egg-white ovotransferrin with or without Fe3+ at the air/oil-water interface

2025-2-1

Applying the SPP nonlinear rheology framework to characterize the effect of fermentation time and the gluten-to-chickpea flour ratio in yeasted bread

2025-2-1

Mechanical properties and texture profile analysis of beef burgers and plant-based analogues

2025-1-1

Development of quinoa protein emulsion gels to deliver curcumin: Influence of oil type

2025-1-1

Investigating the role of water in rheological and friction properties of pureed foods: A deep dive into avocado puree

2025-1-1

Editorial Board

2025-1-1

Cleaning performance of stainless steel surfaces fouled with preheated starch-protein binary mixtures: Mechanical properties, removal mechanisms, and in-place cleaning

2025-1-1

Fundamental studies on tactile feedback in robotic Striploin fat trimming task

2025-1-1

Thermal energy generated during ultrasonication dominates pinto bean hydration

2025-1-1

Oral fast dissolving films made with alginate and whey protein for resveratrol delivery

2025-1-1

Detection of cell membrane disruption using electrical impedance spectroscopy and acceleration of cell wall modification in carrot processed under low temperature blanching

2025-1-1

Editorial Board

2025-1-1

Effect of ultrasonication on microstructure, crystallization and rheological properties of mixed Monoglycerides and Tween 20 oleogel networks

2024-12-1

Chickpea protein stabilized Pickering emulsions: as a novel mayonnaise substitute

2024-12-1

Detection of apple moldy core disease by fusing vibration and Vis/NIR spectroscopy data with dual-input MLP-Transformer

2024-12-1

Heat transfer within a multi-package: Assessing the impact of package design on the cooling of strawberries

2024-12-1

An Automated Platform for Measuring Infant Formula Powder Rehydration Quality Using a Collaborative Robot Integrated with Computer Vision

2024-12-1

Process intensification of microwave-assisted freeze-drying by frequency adjustment in real-time using solid-state technology

2024-12-1

Indicator-enhanced starch-based intelligent film for nondestructive monitoring of beef freshness: Different structural phenolic acids copigment anthocyanin

2024-12-1

A detailed study on the cooking kinetics of fresh and hard to cook common beans (Phaseolus vulgaris L.): A case study on bean accessions of different market classes

2024-11-1

The Use of Chitosan Aerogels as an Adsorbent for the Regeneration of Frying Oil

2024-11-1

Scaling the electrophoretic separation of rapeseed proteins and oleosomes

2024-11-1

Comprehensive profiling of acetylcholinesterase inhibitors from fried centipede using activity-oriented online preparation technology

2024-11-1

Impact of sugar reduction on the glass transition temperature and sorption isotherm of freeze-dried tomato powder

2024-11-1

Humidity and pH Dual-Responsive Smart Nanofiber Antimicrobial Packaging

2024-11-1

Poultry Evisceration and Cross-Contamination - Effectiveness of Local Air Extraction and Mechanical Barriers

2024-11-1

Rapid screening of tuna samples for food safety issues related to histamine content using Fourier-transform mid-infrared (FT-MIR) and chemometrics.

2024-10-1

3D printing food flow in different extruders based on crazy and adaptive salp swarm algorithm-deep extreme learning machine improved-lattice Boltzmann method

2024-9-12

Editorial Board

2024-9-10

Emerging approaches to improve barley malt processing and quality: ultrasound-assisted hydration and ethanol pre-treatment to drying

2024-9-1

Fat crystallization, partial coalescence and melting resistance of ice cream with lauric diacylglycerol oil

2024-9-1

Predicting optimal flipping conditions during burger pan cooking with a numerical model

2024-9-1

A Hybrid Numerical Approach for Characterising Airflow and Temperature Distribution in a Ventilated Pallet of Heat-Generating Products: Application to Cheese

2024-9-1

Preparation and characterization of Pickering emulsions stabilized by zein/quercetin/quaternary ammonium chitosan composite nanoparticles with antibacterial effect

2024-9-1

Dynamic mechanism and structural property analysis of microfluidic-obtained pea protein fiber

2024-9-1

Quantifying rheology and texture of chocolate products with oleogels using fractional calculus

2024-9-1

Fabrication of pH-responsive whey protein/sodium alginate composite hydrogel beads for Theaflavins

2024-9-1

Engineering Effects of Hydrocolloids on Drying Kinetics, Powder Characteristics, and Antioxidant Preservation in Grape Powder

2024-9-1

Understand and characterize draining of acid milk gels using Magnetic Resonance Imaging and Time Domain-Nuclear Magnetic Resonance

2024-9-1

Inactivation kinetics of polyphenol oxidase and peroxidase enzymes in buffer solutions by ultraviolet light sources at multiple UV-C wavelengths

2024-9-1

Potential of acoustic sensors for real-time monitoring of physicochemical properties of milk protein concentrate during ultrafiltration

2024-9-1

Exploring Puffed Rice as a Novel Ink for 3D Food Printing: Rheological Characterization and Printability Analysis

2024-9-1

Development of fish gelatin film for anti-fogging mushroom packaging

2024-9-1

Transport phenomena in pasta drying: A dough-air Double domain advanced modeling

2024-9-1

Preparation of Pumpkin Seed Protein Isolate Nanoparticles by Heat-assisted pH-shifting: Enhanced Emulsification Performance and Dispersibility

2024-9-1