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Effect of the high-pressure assisted-infusion processing on nutritional and antioxidantproperties of mango cubes
Publication date: Available online 1 June 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Carolina Perdomo Lamilla, Sergio R. Vaudagna, Stella M. Alzamora, Marina Mozgovoj, Anabel Rodriguez (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 2, 2021 Category: Food Science Source Type: research

Electrospinning as a novel strategy for the encapsulation of living probiotics in polyvinyl alcohol/silk fibroin
Publication date: Available online 1 June 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Lanlan Wei, Dongrui Zhou, Xuejun Kang (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - June 2, 2021 Category: Food Science Source Type: research

Oxidative cross-linking of potato proteins by fungal laccases: Reaction kinetics and effects on the structural and functional properties
Publication date: Available online 26 May 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Mingqin Li, Salwa Karboune, Kelly Light, Selim Kermasha (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 27, 2021 Category: Food Science Source Type: research

Supercritical CO2 extraction of oil from Arctic charr side streams from filleting processing
Publication date: Available online 19 May 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Ioanna Semenoglou, Lovisa Eliasson, Roger Uddstål, Theofania Tsironi, Petros Taoukis, Epameinondas Xanthakis (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 20, 2021 Category: Food Science Source Type: research

Preparation and characterization of surimi-based imitation crab meat using coaxial extrusion three-dimensional food printing
Publication date: Available online 20 May 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Sun Min Kim, Hyun Woo Kim, Hyun Jin Park (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 20, 2021 Category: Food Science Source Type: research

Application of emerging non-thermal technologies to sodium reduction in ready-to-eat fish products
Publication date: Available online 18 May 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Maria Lúcia Guerra Monteiro, Eliane Teixeira Mársico, Leda Cristina Muzzi Cunha, Amauri Rosenthal, Rosires Deliza, Carlos Adam Conte-Junior (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 19, 2021 Category: Food Science Source Type: research

The impact of ultrasound decrystallization on enzymatic, antioxidant and antibacterial properties of honey
Publication date: Available online 15 May 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Małgorzata Dżugan, Dorota Grabek Lejko, Ewelina Sidor, Monika Tomczyk (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 16, 2021 Category: Food Science Source Type: research

Characterization and storage stability of spray dried soy-rapeseed lecithin/trehalose liposomes loaded with a tilapia viscera hydrolysate
Publication date: Available online 12 May 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Cindy T. Sepúlveda, Ailén Alemán, José E. Zapata, M. Pilar Montero, M. Carmen Gómez-Guillén (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 12, 2021 Category: Food Science Source Type: research

Sequential multi-stage extraction of biocompounds from Spirulina platensis: Combined effect of ohmic heating and enzymatic treatment
Publication date: Available online 11 May 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Pedro Ferreira-Santos, Sílvia M. Miranda, Isabel Belo, Giorgia Spigno, José A. Teixeira, Cristina M.R. Rocha (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 12, 2021 Category: Food Science Source Type: research

Ultrasonication retains more milk fat globule membrane proteins compared to equivalent shear-homogenization
Publication date: June 2021Source: Innovative Food Science & Emerging Technologies, Volume 70Author(s): Yaowei Liu, Sjef Boeren, Lina Zhang, Peng Zhou, Kasper Hettinga (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 12, 2021 Category: Food Science Source Type: research

α-Lactalbumin/к-casein coassembly with different intermediates of β-lactoglobulin during heat-induced fibril formation
Publication date: Available online 8 May 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Yu-Zhe Gao, Hong-Hua Xu, Chen Guan, Rui-Chi Guo, Xiao-Tong Yang, Cai-Hong Ma, Mei-Li Shao (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 10, 2021 Category: Food Science Source Type: research

Increasing peptide yield of soybean meal solid-state fermentation of ultrasound-treated Bacillus amyloliquefaciens
Publication date: Available online 5 May 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Yucheng Wang, Kangkang Xu, Feng Lu, Yining Wang, Ningning Ouyang, Haile Ma (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 6, 2021 Category: Food Science Source Type: research

Study of the influence of pulsed electric field pre-treatment on quality parameters of sea bass during brine salting
Publication date: Available online 6 May 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Janna Cropotova, Silvia Tappi, Jessica Genovese, Pietro Rocculi, Luca Laghi, Marco Dalla Rosa, Turid Rustad (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 6, 2021 Category: Food Science Source Type: research

Effect of high pressure-treated wheat starch as a fat replacer on the physical and rheological properties of reduced-fat O/W emulsions
Publication date: Available online 3 May 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Ali Heydari, Seyed Mohammad Ali Razavi, Asgar Farahnaky (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - May 4, 2021 Category: Food Science Source Type: research

Editorial Board
Publication date: May 2021Source: Innovative Food Science & Emerging Technologies, Volume 69Author(s): (Source: Innovative Food Science and Emerging Technologies)
Source: Innovative Food Science and Emerging Technologies - April 30, 2021 Category: Food Science Source Type: research