Food Biophysics of Protein Gels: A Challenge of Nano and Macroscopic Proportions von Foegeding, E. Allen

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Why Food Biophysics?

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Property-function relationships in food lipids: A review from food biophysics von Sato, K., Hiroshima Univ., Higashihiroshima (Japan)

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Cold Plasma: A novel Non-Thermal Technology for Food Processing von Thirumdas, Rohit, Sarangapani, Chaitanya, Annapure, Uday S

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Formation and Stability of ω-3 Oil Emulsion-Based Delivery Systems Using Plant Proteins as Emulsifiers: Lentil, Pea, and Faba Bean Proteins von Gumus, Cansu Ekin, Decker, Eric Andrew, McClements, David Julian

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Recent Advances of Proteins, Polysaccharides and Lipids-Based Edible Films/Coatings for Food Packaging Applications: a Review von Wu, Yumeng, Wu, Haonan, Hu, Liandong

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Effect of Different Gums on Features of 3D Printed Object Based on Vitamin-D Enriched Orange Concentrate von Azam, Roknul S. M., Zhang, Min, Bhandari, Bhesh, Yang, Chaohui

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Extraction and Characterization of α-Chitin and Chitosan from Six Different Aquatic Invertebrates von Kaya, Murat, Baran, Talat, Mentes, Ayfer, Asaroglu, Muammer, Sezen, Goksal, Tozak, Kabil Ozcan

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Cold Plasma: an Alternative Technology for the Starch Modification von Thirumdas, Rohit, Kadam, Deepak, Annapure, U. S.

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Use of FT-IR Spectra and PCA to the Bulk Characterization of Cell Wall Residues of Fruits and Vegetables Along a Fraction Process von Szymanska-Chargot, Monika, Zdunek, Artur

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Effect of Molecular Weight of Chitosan on Tea Tree Essential Oil-Loaded Nanoparticles: Formation, Characteristics, and Application in Preservation of Mini-Cucumbers von Yuan, Gaofeng, Zhou, Qi, Wang, Shan, Sun, Haiyan, Wang, Yangguang

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Impact of the Covalent Interaction Between Ferulic Acid and Ovalbumin on the Structure and Functional Properties of the Protein von Barbosa, Bruno Sérgio Toledo, Araújo, Sanclayver Corrêa, Cordeiro, Yraima, Garcia-Rojas, Edwin Elard

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Influence of Herbal Tea Ingredients on Bioaccessibility of Mercury and Arsenic von Li, Guodong, Liu, Fengjiao, Chen, Yuxian, Zhao, Wenbo, Liao, Wen

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Structure Design for Improving the Characteristic Attributes of Extruded Plant-Based Meat Analogues von Sun, Cuixia, Fu, Jialing, Chang, Yuyang, Li, Saiya, Fang, Yapeng

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Effects of Oscillating Magnetic Fields of Different Level of Intensity Magnitudes on Supercooling of Cherries von Huang, Mingxuan, Kong, Fanchen, Tian, Changqing, Leng, Dongmei, Zou, Huiming, Tang, Mingsheng

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Characterization of Individual Microalgae Subparticles and as Edible Coatings von de Oliveira, Agda Malany Forte, de Araújo, Railene Hérica Carlos Rocha, da Silva, Toshik Iarley, da Cruz, Maria do Céu Monteiro, dos Santos, Vitor Francisco, Medeiros, Eber Antônio Alves, de Sousa, Miriane Maria, de Araújo Alves, Kalinny, Soares, Nilda de Fátima Ferreira, de Lima, José Franciraldo, Ribeiro, Welington Souto

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Debittering of Peanut Protein Hydrolysate Using 2-Butanol in Combination with β-cyclodextrin: Impact on Some Physicochemical Characteristics and Antioxidant Activities von Chen, Xing-Shuo, Yang, Jie, Mao, Yi-Nuo, Sun, Gui-Jin, Li, Ying-Qiu, Wang, Chen-Ying, Liang, Yan, Zhao, Xiang-Zhong, Mo, Hai-Zhen

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Mushrooms for Mushrooms: A Bio-Based Approach to Active Food Packaging von Karanfіl, Mustafa, Doğan, Nurcan, Akgul, Yasin, Doğan, Cemhan, Ahmed, Salih Birhanu

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Determination of Optimum Alkali Reagent for Cocoa Powder Alkalization: Effects on Physico-chemical, Functional and Technological Characteristics von Demirci, Sultan, Elmaci, Ceren, Atalar, İlyas, Toker, Omer Said, Palabiyik, Ibrahim, Konar, Nevzat

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Edible Films Based on Corn Starch and Gelatin Obtained by the Combination of Extrusion and Casting Process: Characterization and Applications von Aguilar-Palazuelos, Ernesto, Fitch-Vargas, Perla Rosa, Delgado-Nieblas, Carlos Iván, López-Diaz, Agustín, Gastélum-Ávila, Aliette, Sánchez-Chilero, Marco Antonio, Limón-Valenzuela, Víctor, Camacho-Hernández, Irma Leticia, Ruiz-Armenta, Xóchitl Ariadna, Calderón-Castro, Abraham

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