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Complex coacervation of pea protein isolate and tragacanth gum: Comparative study with commercial polysaccharides.
Publication date: Available online 15 February 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Jérémy CARPENTIER, Egle CONFORTO, Carine CHAIGNEAU, Jean-Eudes VENDEVILLE, Thierry MAUGARD (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - February 16, 2021 Category: Food Science Source Type: research

Comparative assessment of HTST, hydrodynamic cavitation and ultrasonication on physico-chemical properties, microstructure, microbial and enzyme inactivation of raw milk
Publication date: Available online 15 February 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Kakoli Pegu, Shalini S. Arya (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - February 15, 2021 Category: Food Science Source Type: research

Use of Pleurotus albidus mycoprotein flour to produce cookies: Evaluation of nutritional enrichment and biological activity
Publication date: Available online 13 February 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Fernanda Stoffel, Weslei de Oliveira Santana, Roselei Claudete Fontana, Marli Camassola (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - February 15, 2021 Category: Food Science Source Type: research

Editorial Board
Publication date: January 2021Source: Innovative Food Science & Emerging Technologies, Volume 67Author(s): (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - February 11, 2021 Category: Food Science Source Type: research

Influence of oil content and droplet size of an oil-in-water emulsion on heat development in an Ohmic heating process
Publication date: Available online 10 February 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Eike Joeres, Stephan Drusch, Stefan Töpfl, Myriam Loeffer, Franziska Witte, Volker Heinz, Nino Terjung (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - February 11, 2021 Category: Food Science Source Type: research

Assessing functional properties of rapeseed protein concentrate versus isolate for food applications
Publication date: Available online 9 February 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Wanqing Jia, Elvira Rodriguez-Alonso, Marine Bianeis, Julia K. Keppler, Atze Jan van der Goot (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - February 10, 2021 Category: Food Science Source Type: research

Rejuvenated Brewer's Spent Grain: The impact of two BSG-derived ingredients on techno-functional and nutritional characteristics of fibre-enriched pasta
Publication date: Available online 9 February 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Aylin W. Sahin, Kate Hardiman, Jonas Atzler, Martin Vogelsang-O'Dwyer, Daniel Valdeperez, Steffen Münch, Giacomo Cattaneo, Patrick O'Riordan, Elke K. Arendt (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - February 10, 2021 Category: Food Science Source Type: research

Supercritical fluid extrusion: Die design and physicochemical properties of milk protein extrudates
Publication date: Available online 9 February 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Bindvi Arora, Poonam Singha, Syed S.H. Rizvi (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - February 10, 2021 Category: Food Science Source Type: research

Effect of roasting duration on the solubility, structure, and IgE-binding capacity of cashew nut proteins
Publication date: Available online 5 February 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Xiaoli Yan, Yangling Wang, Yi Chen, Jianhua Xie, Qiang Yu (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - February 5, 2021 Category: Food Science Source Type: research

Technological strategies to improve gelation properties of legume proteins with the focus on lupin
Publication date: Available online 4 February 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Hayder A. Al-Ali, Umar Shah, Mark J. Hackett, Muhammad Gulzar, Emmanuel Karakyriakos, Stuart K. Johnson (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - February 5, 2021 Category: Food Science Source Type: research

Effect of cold atmospheric plasma and pulsed electromagnetic fields on strawberry quality and shelf-life
Publication date: Available online 3 February 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Marianna Giannoglou, Zaharoula-Maria Xanthou, Sofia Chanioti, Panagiota Stergiou, Miltiadis Christopoulos, Panagiotis Dimitrakellis, Αspasia Efthimiadou, Εvangelos Gogolides, George Katsaros (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - February 3, 2021 Category: Food Science Source Type: research

Enhanced hydration properties and antioxidant activity of peanut protein by covalently binding with sesbania gum via cold plasma treatment
Publication date: Available online 1 February 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Jiao-jiao Yu, Gui-yun Chen, Yi-fu Zhang, Xue-chao Zheng, Pei-yun Jiang, Hui Ji, Shu-hong Li, Ye Chen (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - February 2, 2021 Category: Food Science Source Type: research

The power of microsystem technology in the food industry – Going small makes it better
Publication date: Available online 29 January 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Ana Jurinjak Tušek, Anita Šalić, Davor Valinger, Tamara Jurina, Maja Benković, Jasenka Gajdoš Kljusurić, Bruno Zelić (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - January 30, 2021 Category: Food Science Source Type: research

Dielectric barrier discharge and radio-frequency plasma effect on structural properties of starches with different amylose content
Publication date: Available online 28 January 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Israel Sifuentes-Nieves, Guadalupe Mendez-Montealvo, Pamela C. Flores-Silva, Martin Nieto-Pérez, Guadalupe Neira-Velazquez, Oliverio Rodriguez-Fernandez, Ernesto Hernández-Hernández, Gonzalo Velazquez (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - January 29, 2021 Category: Food Science Source Type: research

Influence of local convective heat flux on solidification, contraction and wall detachment behavior of molded chocolate during air cooling
Publication date: Available online 29 January 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Lucas Grob, Konstantina Papadea, Peter Braun, Erich J. Windhab (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - January 29, 2021 Category: Food Science Source Type: research