A Review on Probiotic Microencapsulation and Recent Advances of their Application in Bakery Products Divyasree ArepallyRavula Sudharshan ReddyRanil Coorey Review Article 21 March 2022 Pages: 1677 - 1699
Impact of Thermosonication Processing on Food Quality and Safety: a Review Adela Cristina Martinez UrangoMonique Martins StriederMaria Angela A. Meireles Review 23 March 2022 Pages: 1700 - 1728
Non-conventional Stabilization for Fruit and Vegetable Juices: Overview, Technological Constraints, and Energy Cost Comparison Giuseppe VignaliMario GozziRoberta Stefanini Review Open access 28 March 2022 Pages: 1729 - 1747
Spectroscopic-Based Prediction of Milk Foam Properties for Barista Applications Kim Christin BrettschneiderViktoria ZettelBernd Hitzmann Original Research Open access 11 May 2022 Pages: 1748 - 1757
Correction to: Spectroscopic‑Based Prediction of Milk Foam Properties for Barista Applications Kim Christin BrettschneiderViktoria ZettelBernd Hitzmann Correction Open access 18 June 2022 Pages: 1758 - 1759
Leveraging Bioprocessing Strategies to Achieve the Simultaneous Extraction of Full-Fat Chickpea Flour Macronutrients and Enhance Protein and Carbohydrate Functionality Kazunori MachidaYu-Ping HuangJuliana Maria Leite Nobrega de Moura Bell Research Paper Open access 11 June 2022 Pages: 1760 - 1777
Controllable Fabrication of Edible Coatings to Improve the Match Between Barrier and Fruits Respiration Through Layer-by-Layer Assembly Yuhang DuFangwei YangYunfei Xie Research Paper 11 June 2022 Pages: 1778 - 1793
Scaling up the Two-Stage Countercurrent Extraction of Oil and Protein from Green Coffee Beans: Impact of Proteolysis on Extractability, Protein Functionality, and Oil Recovery Flávia Souza AlmeidaFernanda Furlan Gonçalves DiasJuliana Maria Leite Nobrega De Moura Bell Original Research Open access 11 June 2022 Pages: 1794 - 1809
The Effect of Infrared-Assisted Hydrothermal Treatment on Rheological and Functional Properties of Different Types of Wheat Flour Fatma KorkmazNecati Barış Tuncel Research Paper 13 June 2022 Pages: 1810 - 1820
Scavenging of ROS After Eugenol Treatment as Mechanism of Slowing Down Membrane Lipid Metabolism to Maintain the Surface Color of Fresh-Cut Yam Tingting BaiJiaxing LiWanfeng Hu Original Research 13 June 2022 Pages: 1821 - 1835
Effects of Microporous Packaging Combined with Chitosan Coating on the Quality and Physiological Metabolism of Passion Fruit after Harvest Zhiwei ZhongLei ZhouWei Liu Original Research 14 June 2022 Pages: 1836 - 1850
Effects of γ-Glutamylated Hydrolysates from Porcine Hemoglobin and Meat on Kokumi Enhancement and Oxidative Stability of Emulsion-Type Sausages Qian LiJing LiuRené Lametsch Original Research 16 June 2022 Pages: 1851 - 1865
Ultrasound-Assisted High-Voltage Cold Atmospheric Plasma Treatment on the Inactivation and Structure of Lysozyme: Effect of Treatment Voltage Mustapha Muhammad NasiruEvans Frimpong BoatengJianhao Zhang Research Paper 16 June 2022 Pages: 1866 - 1880
Effects of High Voltage Electrostatic Field and Gelatin-Gum Arabic Composite Film on Color Protection of Freeze-dried Grapefruit Slices Ju ShenMin ZhangJingjing Chen Original Research 17 June 2022 Pages: 1881 - 1895
Impact of Overhead Pressure During Mixing on the Quality of Sandwich Bread Piyush Kumar JhaMathieu SadotAlain Le-Bail Research Paper 18 June 2022 Pages: 1896 - 1906
Steam-assisted Radio Frequency Blanching to Improve Heating Uniformity and Quality Characteristics of Stem Lettuce Cuboids Yishun YaoBo ZhangYunyang Wang Original Research 18 June 2022 Pages: 1907 - 1917