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Microbial safety, spoilage, and flavor changes in mycoprotein under different thermal treatments and packaging
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Combined effects of pulsed electric field and soursop leaf extract treatment and modified atmosphere packaging on melanosis inhibition and shelf-life elongation of Pacific white shrimp during refrigerated storage
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Cold plasma induced morphological, structural, powder flow and rheological properties of Kodo millet starch
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Valorisation of white grape pomace sugars for optimized heterotrophic cultivation of Auxenochlorella protothecoides: A sustainable food ingredient
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Microwave-mediated fibrous blended gels of crab meat and surimi: Fibrous protein production method in the perspective of structural remodeling
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Mix it up: Stability of oil-in-water emulsions made with commercial pea and potato protein isolate as emulsifier
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A method for improving milling quality based on pre-milling in the combined rice milling process
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Evaluation and analysis of transglutaminase-modified gluten-free soybean bread processed using ohmic heating with varied voltage levels
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Modified gluten by extrusion can significantly improve the amounts of flavor compounds during the fermentation of umami condiment
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Saltiness perception enhancement of myofibrillar protein gel via microwave treatment: Microwave promotes protein aggregation
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Mechanism of zein self-assembly fibrillation induced via plasma-assisted acid-heat treatment: Influence of the fibrillation degree
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A novel strategy of vacuum-packaged chicken feet for bacteriostasis and antioxidation: Pickering emulsion of ZnO / Star anise essential oils combined with radiofrequency treatment
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Capturing whey proteins from milk whey using an ionic liquid-based magnetic adsorbent
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Exploring the use of rice bran and mung bean as soy substitutes in low-moisture extruded plant-based meat
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High-intensity short-term electrical pulses pretreatment on efficiency and functional characteristics of extracted chia seed mucilage: Optimization through response surface methodology
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Preparation and antibacterial activity of p-coumaric acid-β-cyclodextrin complex against Alicyclobacillus acidoterrestris in apple juice
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Characteristics of faba bean protein-based high-moisture meat analogues incorporating brewers' spent grain through extrusion
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Investigation of 5D printing of children food based on anthocyanin microcapsules and spontaneous changes in probiotics
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Advances and prospects for edible robots based on additive manufacturing technology
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Superhydrophobic surfaces: A promising strategy for addressing food industry challenges
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Improving the accessibility of phytonutrients in Chlorella vulgaris through ohmic heating
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Generation of honeysuckle-like flavor from hop (Humulus lupulus L.) fermented with Coprinellus micaceus
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Developing a radio frequency-hot air spouting treatment for efficient dehydration of carrot cubes: Evaluation of the heating and moisture distribution uniformity
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Effects of ultrafine grinding on nutritional, physicochemical and protein composition of Acheta domesticus powder
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Recommendations and guidelines for the description of cold atmospheric plasma devices in studies of their application in food processing
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A novel combination of thermovacuum and thermosonication to inactivate pathogenic bacteria in an Annona muricata L. beverage
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Inactivation of Salmonella, Enterococcus faecium and natural microbiota on dry food matrices with microwave-driven plasma-processed air
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Effect of dielectric barrier discharge high voltage atmospheric cold plasma on Aspergillus flavus inactivation and aflatoxin B1 degradation on inoculated raw peanuts
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Insight into the mechanism on nano fish bone improving the quality of marinated snakehead fish slices during freeze-thaw cycles
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Modification of protein concentrate from carioca bean (Phaseolus vulgaris L.) by dynamic high-pressure technology: Structural and techno-functional properties
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