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Characterization and mechanistic insights into changes in flavor compounds of yeast extract during the evaporative proces
Author: Liu, Yuting; Wu, Siliang; Song, Xueying; Mu, Yihan; Zhao, Mouming; Su, Guowan
Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2026; Vol. 111, Issue , pp. -. DOI: 10.1016/j.ifset.2026.104563
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Coffee shell-derived carbon dot-chlorogenic acid nanoparticles with enhanced aPDT antibacterial activity for fish preservation during cold storag
Author: Chen, Chenxiao; Yang, Yiran; Alharbi, Maha; Shami, Ashwag; Alhodieb, Fahad Saad; Alsanie, Saleh A.; Cui, Haiying; Lin, Lin
Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2026; Vol. 111, Issue , pp. -. DOI: 10.1016/j.ifset.2026.104565
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Fungal fermentation of sugarcane bagasse using Poria cocos: A strategy for enhancing bioactive compounds and fiber propertie
Author: Hui, Fuyi; Cen, Qin; Yang, Ting; Yang, Liu; Wang, Zhineng; Qu, Shaokui; Zeng, Xuefeng; Ying, Xiongmei
Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2026; Vol. 111, Issue , pp. -. DOI: 10.1016/j.ifset.2026.104561
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Functional whey protein nanofibrils: A promising fat substitute for improving quality characteristics of the low-fat sour crea
Author: Huang, Yuxuan; Wang, Han; Zhang, Huaijie; Meng, Yifei; Jiang, Zhanmei; Mu, Zhishen
Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2026; Vol. 111, Issue , pp. -. DOI: 10.1016/j.ifset.2026.104572
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Glycine-amidated pectin confers freeze-thaw stability to noodles via ordered network construction and controlled structural adjustmen
Author: Zhang, Min; Yang, Meng; Liu, Yuqi; Li, Yiya; Zhuang, Yuanhong; Liu, Jingna; Fei, Peng
Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2026; Vol. 111, Issue , pp. -. DOI: 10.1016/j.ifset.2026.104576
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Effects of high-humidity hot air impingement blanching (HHAIB) on enzyme activity, drying kinetics, physicochemical properties, and volatile components of daylily (Hemerocallis citrina Baroni
Author: Zhang, Jun; Zhang, Feng-Lun; Zhang, Wei-Peng; Xiong, Feng-Kui; Lv, Wei-Qiao; Xiao, Hong-Wei
Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2026; Vol. 111, Issue , pp. -. DOI: 10.1016/j.ifset.2026.104569
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Differential emulsion stabilization mechanisms of soluble VS. insoluble acetylated starches: Insights from molecular architecture and stabilit
Author: Zhang, Jianwen; Wu, Xiuli
Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2026; Vol. 111, Issue , pp. -. DOI: 10.1016/j.ifset.2026.104567
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Precision color management in 3D food printing: A dual-channel nozzle system with coaxial gradient design for minimizing wast
Author: Qin, Zhou; Huang, Xiaowei; Zhang, Xinai; Li, Zhihua; Zou, Xiaobo
Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2026; Vol. 111, Issue , pp. -. DOI: 10.1016/j.ifset.2026.104575
