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A new partially-gelatinized granular starch prepared by industry-scale microfluidization treatment of pea starch
Author: He, Xiaohong; Dai, Taotao; Liang, Ruihong; Liu, Wei; Cheng, Yunhui; Liu, Chengmei; Chen, Jun
Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2023; Vol. 86, Issue , pp. -. DOI: 10.1016/j.ifset.2023.103351
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Mechanistic study of the impact of germinated brown rice flour on gluten network formation, dough properties and bread quality
Author: Ding, Jian; Hu, Heng; Yang, Jiaqi; Wu, Tianyi; Sun, Xinyang; Fang, Yong; Huang, Qingrong
Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2023; Vol. 83, Issue , pp. -. DOI: 10.1016/j.ifset.2022.103217
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Changes in the physicochemical, structural and emulsifying properties of chicken myofibrillar protein via microfluidization
Author: Han, Keying; Feng, Xiao; Yang, Yuling; Tang, Xiaozhi; Gao, Chengcheng
Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2023; Vol. 83, Issue , pp. -. DOI: 10.1016/j.ifset.2022.103236
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High-humidity hot air impingement blanching (HHAIB) enhances drying behavior of red pepper via altering cellular structure, pectin profile and water state
Author: Wang, Jun; Pei, Yu-Peng; Chen, Chang; Yang, Xu-Hai; An, Kejing; Xiao, Hong-Wei
Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2023; Vol. 83, Issue , pp. -. DOI: 10.1016/j.ifset.2022.103246
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Effects of high hydrostatic pressure on nutritional composition and cooking quality of whole grains and legumes
Author: Zhang, Huijuan; Feng, Xuejia; Liu, Shuchang; Ren, Feiyue; Wang, Jing
Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2023; Vol. 83, Issue , pp. -. DOI: 10.1016/j.ifset.2022.103239
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Evaluating performances of a small-scale 50 O radio frequency heating system designed for home applications
Author: Tian, Yingqi; Guan, Xiangyu; Li, Rui; Ramaswamy, Hosahalli; Wang, Shaojin
Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2023; Vol. 83, Issue , pp. -. DOI: 10.1016/j.ifset.2022.103258
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Numerical simulation approach for predicting rice milling performance under different convex rib helix angle based on discrete element method
Author: Li, Anqi; Jia, Fuguo; Shen, Shaohang; Han, Yanlong; Chen, Peiyu; Wang, Yinglong; Zhang, Jincheng; Feng, Wenyu; Fei, Jiaming; Hao, Xianzhi
Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2023; Vol. 83, Issue , pp. -. DOI: 10.1016/j.ifset.2022.103257
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Fungal biodiversity and interaction complexity were the important drivers of multifunctionality for flavor production in a spontaneously fermented vinegar
Author: Fang, Guan-Yu; Mu, Xiao-Jing; Huang, Bing-Wen; Wu, Guang-Zhong; Jiang, Yu-Jian
Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2023; Vol. 83, Issue , pp. -. DOI: 10.1016/j.ifset.2022.103259
