Development and mechanical properties of soy protein isolate-chitin nanofibers complex gel: The role of high-pressure homogenization
Publication date: Available online 6 July 2021Source: LWTAuthor(s): Qi-Hui Chen, Xiao-Yin Li, Chun-Lan Huang, Peng Liu, Qing-Zhu Zeng, Xin-Quan Yang, Yang Yuan (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2021 Category: Food Science Source Type: research
Food stabilizing potential of nisin Z produced by wild Lactococcus lactis subsp. lactis from raw milk and some fermented products
Publication date: October 2021Source: LWT, Volume 150Author(s): Doğan Murat, Tekiner İsmail Hakkı (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2021 Category: Food Science Source Type: research
Reduction of immunoreactivity and improvement of the nutritional qualities in cow milk products by enzymatic hydrolysis
Publication date: October 2021Source: LWT, Volume 150Author(s): Xiaona Liang, Jiao Cheng, Jing Sun, Mei Yang, Xue Luo, Hui Yang, Junrui Wu, Zongzhou Wang, Xiqing Yue, Yan Zheng (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2021 Category: Food Science Source Type: research
How does water stress and roasting temperature affect the physicochemical parameters of almonds?
Publication date: October 2021Source: LWT, Volume 150Author(s): Leontina Lipan, Marina Cano-Lamadrid, Laura Vázquez-Araújo, Esther Sendra, Francisca Hernández, Mireia Corel, Alfonso Moriana, Ángel A. Carbonell-Barrachina (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2021 Category: Food Science Source Type: research
Technological and protective performance of LAB isolated from Serpa PDO cheese: Towards selection and development of an autochthonous starter culture
Publication date: October 2021Source: LWT, Volume 150Author(s): Helena Araújo-Rodrigues, Maria Teresa P.G. dos Santos, Santiago Ruiz-Moyano, Freni K. Tavaria, António P.L. Martins, Nuno Alvarenga, Manuela E. Pintado (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2021 Category: Food Science Source Type: research
The molecular state of gelatinized starch in surplus bread affects bread recycling potential
Publication date: October 2021Source: LWT, Volume 150Author(s): Mikko Immonen, Ndegwa H. Maina, Rossana Coda, Kati Katina (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 7, 2021 Category: Food Science Source Type: research
Improvement of egg yolk powder properties through enzymatic hydrolysis and subcritical fluid extraction
Publication date: Available online 5 July 2021Source: LWTAuthor(s): Luping Gu, Han Jiao, David Julian McClements, Mengyao Ji, Junhua Li, Cuihua Chang, Shijian Dong, Yujie Su, Yanjun Yang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 5, 2021 Category: Food Science Source Type: research
Cross-linked levansucrase aggregates for fructooligosaccharide synthesis in fruit juices
Publication date: Available online 5 July 2021Source: LWTAuthor(s): Thanapon Charoenwongpaiboon, Karan Wangpaiboon, Rath Pichyangkura (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 5, 2021 Category: Food Science Source Type: research
Baking properties of flour and nutritional value of rye bread with brewer's spent grain
Publication date: October 2021Source: LWT, Volume 150Author(s): Anna Czubaszek, Agata Wojciechowicz-Budzisz, Radosław Spychaj, Joanna Kawa-Rygielska (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 5, 2021 Category: Food Science Source Type: research
The effect of indirect plasma-processed air pretreatment on the microbial loads, decay, and metabolites of Chinese bayberries
Publication date: October 2021Source: LWT, Volume 150Author(s): Chaoyi Shen, Jingshan Rao, Qingyan Wu, Di Wu, Kunsong Chen (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 5, 2021 Category: Food Science Source Type: research
Assessment of heavy metal(loid)s in selected small indigenous species of industrial area origin freshwater fish and potential human health risk implications in Bangladesh
Publication date: October 2021Source: LWT, Volume 150Author(s): Maesha Musarrat, A.K.M.Atique Ullah, Naznin Shultana Moushumi, Shamima Akon, Quamrun Nahar, Syeda Saliha Saliheen Sultana, Shamshad B. Quraishi (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 5, 2021 Category: Food Science Source Type: research
Extruded whole grain flours and sprout millet as functional ingredients for gluten-free bread
Publication date: October 2021Source: LWT, Volume 150Author(s): Raúl Comettant-Rabanal, Carlos Wanderlei Piler Carvalho, José Luis Ramírez Ascheri, Davy William Hidalgo Chávez, Rogerio Germani (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 5, 2021 Category: Food Science Source Type: research
Retention of flavonols in onions after osmotic dehydration
Publication date: October 2021Source: LWT, Volume 150Author(s): Katarzyna Grzelak-Błaszczyk, Maria Grzegorzewska, Robert Klewicki (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 5, 2021 Category: Food Science Source Type: research
Recovery of phenolic compounds from grape pomace (Vitis vinifera L.) by microwave hydrodiffusion and gravity
Publication date: October 2021Source: LWT, Volume 150Author(s): Karine Inês Bolson Moro, Ana Betine Beutinger Bender, Daniele de Freitas Ferreira, Caroline Sefrin Speroni, Juliano Smanioto Barin, Leila Picolli da Silva, Neidi Garcia Penna (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 5, 2021 Category: Food Science Source Type: research
Wild yeasts involved in the natural fermentation of ‘Almagro’ eggplants fruits
Publication date: Available online 3 July 2021Source: LWTAuthor(s): Mónica Fernández-González, Ana Isabel Briones (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 4, 2021 Category: Food Science Source Type: research
