Annual review of food science and technology: Online von Annual Reviews, Inc

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Building a Resilient, Sustainable, and Healthier Food Supply Through Innovation and Technology von McClements, David Julian, Barrangou, Rodolphe, Hill, Colin, Kokini, Jozef L, Lila, Mary Ann, Meyer, Anne S, Yu, Liangli

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Get Cultured: Eat Bacteria von Klaenhammer, Todd Robert

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Wheat Sourdough Breadmaking: A Scoping Review von De Bondt, Yamina, Verdonck, Celine, Brandt, Markus J, De Vuyst, Luc, Gänzle, Michael G, Gobbetti, Marco, Zannini, Emanuele, Courtin, Christophe M

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Omega-3 Polyunsaturated Fatty Acids and Their Health Benefits von Shahidi, Fereidoon, Ambigaipalan, Priyatharini

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Functional Foods: Product Development, Technological Trends, Efficacy Testing, and Safety von Granato, Daniel, Barba, Francisco J, Bursa Kova evi, Danijela, Lorenzo, José M, Cruz, Adriano G, Putnik, Predrag

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Advances in Spray-Drying Encapsulation of Food Bioactive Ingredients: From Microcapsules to Nanocapsules von Assadpour, Elham, Jafari, Seid Mahdi

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Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies von Sui, Xiaonan, Zhang, Tianyi, Jiang, Lianzhou

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Improving the Efficacy of Essential Oils as Antimicrobials in Foods: Mechanisms of Action von Rao, Jiajia, Chen, Bingcan, McClements, David Julian

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Food Proteins: Technological, Nutritional, and Sustainability Attributes of Traditional and Emerging Proteins von Loveday, Simon M

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Pickering Emulsions for Food Applications: Background, Trends, and Challenges von Berton-Carabin, Claire C, Schroën, Karin

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Lactic Acid Bacteria Exopolysaccharides in Foods and Beverages: Isolation, Properties, Characterization, and Health Benefits von Lynch, Kieran M, Zannini, Emanuele, Coffey, Aidan, Arendt, Elke K

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Formation, Structure, and Functionality of Interfacial Layers in Food Emulsions von Berton-Carabin, Claire C, Sagis, Leonard, Schroën, Karin

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Alternative Protein Sources as Technofunctional Food Ingredients von Grossmann, Lutz, Weiss, Jochen

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Edible Nanoemulsions as Carriers of Active Ingredients: A Review von Salvia-Trujillo, Laura, Soliva-Fortuny, Robert, Rojas-Graü, M. Alejandra, McClements, D. Julian, Martín-Belloso, Olga

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Principles and Application of High Pressure-Based Technologies in the Food Industry von Balasubramaniam, V.M. (Bala), Martínez-Monteagudo, Sergio I, Gupta, Rockendra

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Collagen and Gelatin von Liu, Dasong, Nikoo, Mehdi, Boran, Gökhan, Zhou, Peng, Regenstein, Joe M

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Curcumin: Recent Advances in the Development of Strategies to Improve Oral Bioavailability von Sanidad, Katherine Z, Sukamtoh, Elvira, Xiao, Hang, McClements, David Julian, Zhang, Guodong

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Food Antioxidants: Chemical Insights at the Molecular Level von Galano, Annia, Mazzone, Gloria, Alvarez-Diduk, Ruslán, Marino, Tiziana, Alvarez-Idaboy, J. Raúl, Russo, Nino

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Emerging Applications of Machine Learning in Food Safety von Deng, Xiangyu, Cao, Shuhao, Horn, Abigail L

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