| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Advances and prospects for edible robots based on additive manufacturing technology
|
Shen, Dongbei
|
|
|
100 |
C |
p.
|
artikel
|
| 2 |
Aflatoxin control strategies for traditional Korean doenjang: Fermentation process improvements and industrial application
|
Kumar, Vishal
|
|
|
100 |
C |
p.
|
artikel
|
| 3 |
A method for improving milling quality based on pre-milling in the combined rice milling process
|
Sun, Ze
|
|
|
100 |
C |
p.
|
artikel
|
| 4 |
A novel strategy of vacuum-packaged chicken feet for bacteriostasis and antioxidation: Pickering emulsion of ZnO / Star anise essential oils combined with radiofrequency treatment
|
Wei, Xuhang
|
|
|
100 |
C |
p.
|
artikel
|
| 5 |
Assessing the dry inactivation mechanism of polyphenol oxidase (PPO) and peroxidase (POD) employing catalytic infrared treatment based on experiments and molecular simulations
|
Qu, Wenjuan
|
|
|
100 |
C |
p.
|
artikel
|
| 6 |
A study on the visualization of ultrasound-assisted thawing process of frozen carrots using an in-situ schlieren imaging system
|
Ma, Chang
|
|
|
100 |
C |
p.
|
artikel
|
| 7 |
Capturing whey proteins from milk whey using an ionic liquid-based magnetic adsorbent
|
Andrade, Lívia Mayra
|
|
|
100 |
C |
p.
|
artikel
|
| 8 |
Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusion
|
Fan, Yue
|
|
|
100 |
C |
p.
|
artikel
|
| 9 |
Co-culturing Limosilactobacillus fermentum and Pichia fermentans to ferment soybean protein hydrolysates: An effective flavor enhancement strategy
|
Cao, Chenchen
|
|
|
100 |
C |
p.
|
artikel
|
| 10 |
Cold plasma-assisted transglutaminase cross-linking: Effects on the structure and film-forming properties of soybean protein fractions
|
Kang, Shufang
|
|
|
100 |
C |
p.
|
artikel
|
| 11 |
Cold plasma induced morphological, structural, powder flow and rheological properties of Kodo millet starch
|
Kumar, Yogesh
|
|
|
100 |
C |
p.
|
artikel
|
| 12 |
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
|
Ahmad, Abubakar Saleh
|
|
|
100 |
C |
p.
|
artikel
|
| 13 |
Consumer acceptance of edible hydrogels obtained by plant cell culture technology and by-products valorization: An Italian case study for future innovation of the plate
|
Errico, Simona
|
|
|
100 |
C |
p.
|
artikel
|
| 14 |
Continuous cold plasma reactor for the processing of NFC apple juice: Effect on quality control and preservation stability
|
Wang, Xiaoyang
|
|
|
100 |
C |
p.
|
artikel
|
| 15 |
Design of a peristaltic pump-based feeding device for achieving continuous production in food 3D printing
|
Lin, Lin
|
|
|
100 |
C |
p.
|
artikel
|
| 16 |
Development and validation of a susceptor-assisted radio frequency heating strategy for improving uniformity in powdered foods
|
Zhang, Yuqing
|
|
|
100 |
C |
p.
|
artikel
|
| 17 |
Development of chickpea tempeh using Rhizopus oryzae for dysphagia diet: Effect of fermentation time and heat treatment
|
Kim, Jung Soo
|
|
|
100 |
C |
p.
|
artikel
|
| 18 |
4D shape morphing in 3D-printed pea protein structures through designed surface grooves under drying and frying conditions
|
Koirala, Sushil
|
|
|
100 |
C |
p.
|
artikel
|
| 19 |
Dynamic changes in nutritions and antioxidant activities of germinated black bean based on solid-state fermentation of Ganoderma oregonense
|
Ren, Xiaoqin
|
|
|
100 |
C |
p.
|
artikel
|
| 20 |
Editorial Board
|
|
|
|
100 |
C |
p.
|
artikel
|
| 21 |
Effect of non-covalent and covalent complexation on structure, functional properties and digestive behavior of soybean protein isolate-soybean isoflavone complexes
|
Yan, Jiannan
|
|
|
100 |
C |
p.
|
artikel
|
| 22 |
Effect of Ohmic heating, ultrasound and extrusion on the bioactive composition and nutritional value of Agave bagasse from Mezcal production
|
Álvarez-Chávez, Jimena
|
|
|
100 |
C |
p.
|
artikel
|
| 23 |
Effect of radio frequency combined oven pretreatment on the drying characteristics and quality of sweet potatoes
|
Jiao, Qingqing
|
|
|
100 |
C |
p.
|
artikel
|
| 24 |
Effects of induced electric field on quality enhancement and shelf-life extension of bayberry juice during storage
|
Xue, Liping
|
|
|
100 |
C |
p.
|
artikel
|
| 25 |
Evaluation and analysis of transglutaminase-modified gluten-free soybean bread processed using ohmic heating with varied voltage levels
|
Sutrisno, Aji
|
|
|
100 |
C |
p.
|
artikel
|
| 26 |
Evaluation of thermal death kinetic models of Salmonella Typhimurium ATCC 14028 and application for radio frequency pasteurization of shell eggs
|
Cheng, Teng
|
|
|
100 |
C |
p.
|
artikel
|
| 27 |
Exploring an eco-friendlier strategy for chitosan production and valuable compounds recovery from mushroom by-products with modified subcritical water
|
Natolino, Andrea
|
|
|
100 |
C |
p.
|
artikel
|
| 28 |
Exploring the use of rice bran and mung bean as soy substitutes in low-moisture extruded plant-based meat
|
Charlie, Evangeline Aldrich
|
|
|
100 |
C |
p.
|
artikel
|
| 29 |
Green extraction of anthocyanin from red cabbage waste using acid whey as a promising bio-based solvent
|
Oliveira, Jaine
|
|
|
100 |
C |
p.
|
artikel
|
| 30 |
Growth/no-growth boundary of superdormant Clostridium perfringens spores under synergic treatment of heat and hydrostatic pressure: Modeling and evaluation
|
Chai, Ziyue
|
|
|
100 |
C |
p.
|
artikel
|
| 31 |
High-intensity short-term electrical pulses pretreatment on efficiency and functional characteristics of extracted chia seed mucilage: Optimization through response surface methodology
|
Karimi, Neda
|
|
|
100 |
C |
p.
|
artikel
|
| 32 |
Highly effective preparation of low molecular weight chitosan by enhanced chemical degradation applying high gravity technology
|
Yang, Yu-Cheng
|
|
|
100 |
C |
p.
|
artikel
|
| 33 |
High-moisture meat analogs produced from dry-fractionated Faba bean, yellow pea, and functional soy proteins: Effects of mixture design and extrusion parameters on texture properties
|
Elshamy, Abdallah Fawky
|
|
|
100 |
C |
p.
|
artikel
|
| 34 |
Improved sensitivity of freshness indicator based on purple sweet potato anthocyanins through pH optimization and its application in flesh food monitoring during logistics
|
Chen, Shiguang
|
|
|
100 |
C |
p.
|
artikel
|
| 35 |
Innovative far-infrared radiation assisted pulsed vacuum freeze-drying of banana slices: Drying behaviors, physicochemical properties and microstructural evolution
|
Xu, Ming-Qiang
|
|
|
100 |
C |
p.
|
artikel
|
| 36 |
Investigating the effectiveness of jackfruit (Artocarpus heterophyllus) substitution on fermentation dynamics and potential health benefits in Idli batter
|
Sajayan, Arya
|
|
|
100 |
C |
p.
|
artikel
|
| 37 |
Investigation of 5D printing of children food based on anthocyanin microcapsules and spontaneous changes in probiotics
|
Niu, Dongle
|
|
|
100 |
C |
p.
|
artikel
|
| 38 |
Kinetics of microbial inactivation using in-package nonthermal plasma generated by dielectric barrier discharge
|
Keratimanoch, Sumate
|
|
|
100 |
C |
p.
|
artikel
|
| 39 |
Mechanism of zein self-assembly fibrillation induced via plasma-assisted acid-heat treatment: Influence of the fibrillation degree
|
Han, Siqi
|
|
|
100 |
C |
p.
|
artikel
|
| 40 |
Microbial safety, spoilage, and flavor changes in mycoprotein under different thermal treatments and packaging
|
van Bokhorst-van de Veen, Hermien
|
|
|
100 |
C |
p.
|
artikel
|
| 41 |
Microwave-mediated fibrous blended gels of crab meat and surimi: Fibrous protein production method in the perspective of structural remodeling
|
Li, Qiang
|
|
|
100 |
C |
p.
|
artikel
|
| 42 |
Mix it up: Stability of oil-in-water emulsions made with commercial pea and potato protein isolate as emulsifier
|
Mosselman, Melissa J.
|
|
|
100 |
C |
p.
|
artikel
|
| 43 |
Modified gluten by extrusion can significantly improve the amounts of flavor compounds during the fermentation of umami condiment
|
Wang, Li-Hao
|
|
|
100 |
C |
p.
|
artikel
|
| 44 |
Moisture migration model of packed fresh-filled pasta during storage under different humidity conditions
|
Zardetto, Stefano
|
|
|
100 |
C |
p.
|
artikel
|
| 45 |
Multimaterial 3D printing of plant protein-based material
|
Wang, Yu
|
|
|
100 |
C |
p.
|
artikel
|
| 46 |
Non-thermal technologies modify protein structure and enhance functional properties of cricket protein concentrate
|
Bisconsin-Junior, Antonio Rocha
|
|
|
100 |
C |
p.
|
artikel
|
| 47 |
Novel gluten-free pasta made with purple corn: Nutritional, technological and sensorial quality
|
Delgado-Pando, Gonzalo
|
|
|
100 |
C |
p.
|
artikel
|
| 48 |
Preparation and antibacterial activity of p-coumaric acid-β-cyclodextrin complex against Alicyclobacillus acidoterrestris in apple juice
|
Meng, Xuemei
|
|
|
100 |
C |
p.
|
artikel
|
| 49 |
Pulsed electric field pretreatment for energy efficient processing of industrial peach cultivars
|
Dimopoulos, George
|
|
|
100 |
C |
p.
|
artikel
|
| 50 |
Saltiness perception enhancement of myofibrillar protein gel via microwave treatment: Microwave promotes protein aggregation
|
Luo, Na
|
|
|
100 |
C |
p.
|
artikel
|
| 51 |
Spontaneous germination of superdormant Bacillus subtilis spores under high hydrostatic pressure: Influencing factors and underlying mechanism
|
Zhang, Junyi
|
|
|
100 |
C |
p.
|
artikel
|
| 52 |
Steam-exploded Laminaria japonica polysaccharide improved set yogurt quality: Based on flavor, storage stability and dynamic in vitro digestive properties
|
Wu, Jiabin
|
|
|
100 |
C |
p.
|
artikel
|
| 53 |
Submerged cultivation of Agaricus bisporus: An alternate approach to utilize corn steep liquor and defatted soya flour to produce novel food
|
Tiwari, Pooja
|
|
|
100 |
C |
p.
|
artikel
|
| 54 |
Superhydrophobic surfaces: A promising strategy for addressing food industry challenges
|
Li, Zhiling
|
|
|
100 |
C |
p.
|
artikel
|
| 55 |
The effect of ice-binding protein from Leucosporidium sp. AY30 (LeIBP) on physicochemical quality and microstructure of largemouth bass during frozen storage
|
Ren, Junde
|
|
|
100 |
C |
p.
|
artikel
|
| 56 |
Unraveling the real potential of liquid whey as media culture and microencapsulation material for lactic acid bacteria
|
Barreto Pinilla, Cristian Mauricio
|
|
|
100 |
C |
p.
|
artikel
|
| 57 |
Valorisation of white grape pomace sugars for optimized heterotrophic cultivation of Auxenochlorella protothecoides: A sustainable food ingredient
|
Manso, Mikel
|
|
|
100 |
C |
p.
|
artikel
|
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