Food proteins from plants and fungi
Publication date: Available online 10 September 2020Source: Current Opinion in Food ScienceAuthor(s): Ute Schweiggert-Weisz, Peter Eisner, Stephanie Bader-Mittermaier, Raffael Osen (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - September 10, 2020 Category: Food Science Source Type: research
Trends in nanozymes development versus traditional enzymes in food science
Publication date: Available online 8 September 2020Source: Current Opinion in Food ScienceAuthor(s): Yi Zhang, Xin Rui, Benjamin K Simpson (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - September 9, 2020 Category: Food Science Source Type: research
Green fractionation of 2G and 3G feedstocks for ethanol production: advances, incentives and barriers
Publication date: Available online 7 August 2020Source: Current Opinion in Food ScienceAuthor(s): Behzad Satari, Amit K Jaiswal (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - August 13, 2020 Category: Food Science Source Type: research
An insight into the mechanism of interactions between mushroom polysaccharides and starch
Publication date: Available online 10 August 2020Source: Current Opinion in Food ScienceAuthor(s): Juncai Tu, Margaret Brennan, Charles Brennan (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - August 13, 2020 Category: Food Science Source Type: research
Botanicals – Challenges Abound, Solutions in Sight?
Publication date: Available online 24 July 2020Source: Current Opinion in Food ScienceAuthor(s): Andreas Schieber (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - July 25, 2020 Category: Food Science Source Type: research
Aqueous droplets as active fillers in oil-continuous emulsions
Publication date: Available online 13 July 2020Source: Current Opinion in Food ScienceAuthor(s): Dérick Rousseau (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - July 15, 2020 Category: Food Science Source Type: research
All-aqueous emulsions as miniaturized chemical reactors in the food and bioprocess technology
Publication date: Available online 5 July 2020Source: Current Opinion in Food ScienceAuthor(s): Ashkan Madadlou, Vittorio Saggiomo, Karin Schroën, Vincenzo Fogliano (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - July 6, 2020 Category: Food Science Source Type: research
Novel strategy for developing healthy meat products replacing saturated fat with oleogels
Publication date: Available online 30 June 2020Source: Current Opinion in Food ScienceAuthor(s): María López-Pedrouso, José M Lorenzo, Beatriz Gullón, Paulo Cezar Bastianello Campagnol, Daniel Franco (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - July 1, 2020 Category: Food Science Source Type: research
Tailor it up! How we are rolling towards designing the functionality of emulsions in the mouth and gastrointestinal tract
Publication date: Available online 15 June 2020Source: Current Opinion in Food ScienceAuthor(s): Antonio Dario Troise, Vincenzo Fogliano, Ashkan Madadlou (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - June 16, 2020 Category: Food Science Source Type: research
Current applications of exopolysaccharides from lactic acid bacteria in the development of food active edible packaging
Publication date: Available online 9 June 2020Source: Current Opinion in Food ScienceAuthor(s): Mehran Moradi, Jonas T Guimarães, Serpil Sahin (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - June 10, 2020 Category: Food Science Source Type: research
Quinoa and chia products as ingredients for healthier processed meat products: Technological strategies for their application and effects on the final product
Publication date: Available online 1 June 2020Source: Current Opinion in Food ScienceAuthor(s): Juana Fernández-López, Manuel Viuda-Martos, José Angel Pérez-Alvarez (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - June 2, 2020 Category: Food Science Source Type: research
Inclusion of seaweeds as healthy approach to formulate new low-salt meat products
Publication date: Available online 1 June 2020Source: Current Opinion in Food ScienceAuthor(s): Patricia Gullón, Gonzalo Astray, Beatriz Gullón, Daniel Franco, Paulo Cezar Bastianello Campagnol, José M Lorenzo (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - June 2, 2020 Category: Food Science Source Type: research
The role of sensory science in the evaluation of food pairing
Publication date: Available online 20 May 2020Source: Current Opinion in Food ScienceAuthor(s): MV Galmarini (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - May 21, 2020 Category: Food Science Source Type: research
Femininities & Masculinities: Sex, gender, and stereotypes in food studies
Publication date: Available online 16 May 2020Source: Current Opinion in Food ScienceAuthor(s): Heber Rodrigues, Carlos Goméz-Corona, Dominique Valentin (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - May 17, 2020 Category: Food Science Source Type: research
Cereal Fiber: extrusion modifications for food industry
Publication date: Available online 13 May 2020Source: Current Opinion in Food ScienceAuthor(s): Michele Eliza Cortazzo Menis-Henrique, Michele Scarton, Marcos Vinícius Fiorentini Piran, Maria Teresa Pedrosa Silva Clerici (Source: Current Opinion in Food Science)
Source: Current Opinion in Food Science - May 14, 2020 Category: Food Science Source Type: research
