Innovative Food Science & Emerging Technologies

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

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

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

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

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

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

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

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

Hydrophobic modification of chitosan-carrageenan film with cinnamon essential oil Pickering emulsion: Improving mechanical properties and fresh-keeping effect on blueberr

Author: Fei, Xiaoyun; Yang, Shihao; Gong, Deming; Zhang, Guowen

Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2026; Vol. 111, Issue , pp. -. DOI: 10.1016/j.ifset.2026.104578

High-pressure modified yeast protein for stabilizing high internal phase emulsions with nonlinear rheological behavior and lubrication propert

Author: Wang, Yanan; Zeng, Le; Sun, Tianxi; Sun, Pengfei; Jiang, Hanyun; Du, Guocheng; Chen, Jian; Liu, Xiao

Journal: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES. 2026; Vol. 111, Issue , pp. -. DOI: 10.1016/j.ifset.2026.104579

Effect of plasma-activated water on microbial quality and physicochemical characteristics of mung bean sprouts

引用次数：26

Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours

引用次数：23

Ethanol and ultrasound pre-treatments to improve infrared drying of potato slices

引用次数：17

Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks

引用次数：16

Comparing the impact of high pressure, pulsed electric field and thermal pasteurization on quality attributes of cloudy apple juice using targeted and untargeted analyses

引用次数：15

Nanoencapsulated Thymus capitatus essential oil as natural preservative

引用次数：14

A novel strategy for probiotic bacteria: Ensuring microbial stability of fish fillets using characterized probiotic bacteria-loaded nanofibers

引用次数：13

Voltage spike and electroconvective vortices generation during electrodialysis under pulsed electric field: Impact on demineralization process efficiency and energy consumption

引用次数：13

Combined effects of high voltage cold atmospheric plasma and antioxidants on the qualities and shelf-life of Asian sea bass slices

引用次数：12

Extrusion-based 3D printing of food pastes: Correlating rheological properties with printing behaviour

引用次数：12