Fabrication of antibacterial fibrous films by electrospinning and their application for Japanese sea bass (Lateolabrax japonicus) preservation
Publication date: September 2021Source: LWT, Volume 149Author(s): Yingying Zhang, Lan Yang, Qingfeng Dong, Li Li (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 16, 2021 Category: Food Science Source Type: research
Whey and soy proteins as wall materials for spray drying rosemary: Effects on polyphenol composition, antioxidant activity, bioaccessibility after in vitro gastrointestinal digestion and stability during storage
Publication date: September 2021Source: LWT, Volume 149Author(s): Mary H. Grace, Roberta Hoskin, Jia Xiong, Mary Ann Lila (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 16, 2021 Category: Food Science Source Type: research
Re-dispersible dry sunflower oil emulsions enabled by regenerated chitin
Publication date: September 2021Source: LWT, Volume 149Author(s): Senay Yacob Baraki, Lingli Liu, Xiang Li, Dereje Kebebew Debeli, Bija Wang, Xueling Feng, Zhiping Mao, Xiaofeng Sui (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 16, 2021 Category: Food Science Source Type: research
Effects of inulins with various molecular weights and added concentrations on the structural properties and thermal stability of heat-induced gliadin and glutenin gels
Publication date: September 2021Source: LWT, Volume 149Author(s): Zehang Guo, Min Liu, Xuwen Xiang, Zhirong Wang, Bing Yang, Xuhui Chen, Guangjing Chen, Jianquan Kan (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 16, 2021 Category: Food Science Source Type: research
Can cassava improve the quality of gluten free breads?
Publication date: September 2021Source: LWT, Volume 149Author(s): Teresa Sigüenza-Andrés, Cristina Gallego, Manuel Gómez (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 16, 2021 Category: Food Science Source Type: research
Proteolysis pattern and functional peptides in artisanal Tulum cheeses produced from Mut province in Turkey
Publication date: September 2021Source: LWT, Volume 149Author(s): Hale İnci Öztürk, Çiğdem Konak Göktepe, Nihat Akın (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 16, 2021 Category: Food Science Source Type: research
Chemical composition, sensory profile and antioxidant capacity of low-alcohol strawberry beverages fermented with Saccharomyces cerevisiae and Torulaspora delbrueckii
Publication date: September 2021Source: LWT, Volume 149Author(s): Wei Yang, Shuxun Liu, Alexis Marsol-Vall, Roni Tähti, Oskar Laaksonen, Saila Karhu, Baoru Yang, Xueying Ma (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 16, 2021 Category: Food Science Source Type: research
Impact of pulsed electric field and vacuum impregnation with Chamuang leaf extract on quality changes in Pacific white shrimp packaged under modified atmosphere
Publication date: September 2021Source: LWT, Volume 149Author(s): Khursheed Ahmad Shiekh, Soottawat Benjakul, Saqib Gulzar (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 16, 2021 Category: Food Science Source Type: research
The effect of cold atmospheric plasma and linalool nanoemulsions against Escherichia coli O157:H7 and Salmonella on ready-to-eat chicken meat
Publication date: September 2021Source: LWT, Volume 149Author(s): Cid R. González-González, Olaoniye Labo-Popoola, Gonzalo Delgado-Pando, Katerina Theodoridou, Olena Doran, Alexandros Ch Stratakos (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 16, 2021 Category: Food Science Source Type: research
Chitosan derivative functionalized carbon nanotubes as carriers for enzyme immobilization to improve synthetic efficiency of ethyl caproate
Publication date: September 2021Source: LWT, Volume 149Author(s): Suping Ji, Wei Liu, Shuyi Su, Caifang Gan, Chengsheng Jia (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 16, 2021 Category: Food Science Source Type: research
Effect of preservation processing on quality attributes and phenolic profile of maqui (Aristotelia chilensis mol. Stuntz) fruit
Publication date: September 2021Source: LWT, Volume 149Author(s): Anibal A. Concha-Meyer, Gloria Sepúlveda, Ricardo Pérez-Díaz, Carolina A. Torres (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 16, 2021 Category: Food Science Source Type: research
Combined microwave and enzymatic treatment improve the release of insoluble bound phenolic compounds from the grapefruit peel insoluble dietary fiber
Publication date: September 2021Source: LWT, Volume 149Author(s): Guanyi Peng, Jiapan Gan, Ruihong Dong, Yi Chen, Jianhua Xie, Ziyan Huang, Yue Gu, Danfei Huang, Qiang Yu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 16, 2021 Category: Food Science Source Type: research
Modifiers based on natural deep eutectic mixtures to enhance anthocyanins isolation from grape pomace by pressurized hot water extraction
Publication date: September 2021Source: LWT, Volume 149Author(s): L. Loarce, R. Oliver-Simancas, L. Marchante, M.C. Díaz-Maroto, M.E. Alañón (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 15, 2021 Category: Food Science Source Type: research
Effect of soybean protein isolate and egg white mixture on gelation of chicken myofibrillar proteins under salt/-free conditions
Publication date: September 2021Source: LWT, Volume 149Author(s): Yuanqi Lv, Lilan Xu, Yujie Su, Cuihua Chang, Luping Gu, Yanjun Yang, Junhua Li (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 14, 2021 Category: Food Science Source Type: research
Effect of freezing temperature on molecular structure and functional properties of gelatin extracted by microwave-freezing-thawing coupling method
Publication date: September 2021Source: LWT, Volume 149Author(s): Xin Feng, Hongjie Dai, Liang Ma, Yu Fu, Yong Yu, Hankun Zhu, Hongxia Wang, Yi Sun, Hongxia Tan, Yuhao Zhang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - June 14, 2021 Category: Food Science Source Type: research
