Plant tissue-based scaffolds filled with oil function as adipose tissue mimetics by Elyse S. Czapalay, Yasamin Soleimanian, Jarvis A. Stobbs, Alejandro G. Marangoni

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Digital PCR assay for the specific detection and estimation of Salmonella contamination levels in poultry rinse by Frank J. Velez, Nethraja Kandula, Yotam Blech-Hermoni, Charlene R. Jackson, Joseph M. Bosilevac, Prashant Singh

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Microbial community assembly patterns at the species level in different parts of the medium temperature Daqu during fermentation by Zhang Wen, Pei-Jie Han, Da-Yong Han, Liang Song, Yu-Hua Wei, Hai-Yan Zhu, Jie Chen, Zheng-Xiang Guo, Feng-Yan Bai

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Citric acid vapor-assisted crosslinking of zein/PEG composite nanofiber membrane embedded with nisin by electrospinning for the cooled goose meat preservation by Lanlan Wei, Shuaijie Zhu, Guoyuan Xiong, Jingjun Li, Wangang Zhang

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Food sweeteners: Angels or clowns for human health? by Qiao-Yun Hong, Yan Huang, Jie Yang, Long-Teng Su, Zhao-Ri Dai, Cheng-Fei Zhao

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How to measure consumer's inconsistency in sensory testing? by László Sipos, Kolos Csaba Ágoston, Péter Biró, Sándor Bozóki, László Csató

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Integrating functional and techno-economic analyses to optimize black bean protein extraction: a holistic framework for process development by Jasmin S. Yang, Fernanda F.G. Dias, Karen A. McDonald, Juliana M.L.N. de Moura Bell

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Analysis of volatile compounds, betaine, and antioxidant effect in goji berry (Lycium barbarum L.) powder extracted by various drying methods and extraction solvents by Subeen Do, Yuri Kim, Jonggab Yim, Kwang-Geun Lee

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Decoding volatile-microbial-physicochemical interplay of sensory preference in commercial shrimp paste based on flavoromics and high-throughput sequencing by Mengyue Hu, Ling Zhao, Huihui Sun, Qi Liu, Yong Xue, Rong Cao

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Heat-induced modifications of pea protein: Implications for solubility and digestion behaviour by Dan Li, Ying Ma, Alejandra Acevedo-Fani, Weihong Lu, Harjinder Singh, Aiqian Ye

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Yellow bean (Phaseolus vulgaris L.) germplasm with less dietary fiber have shorter cooking times and more bioavailable iron by Rie Sadohara, Jason A. Wiesinger, Henry J. Thompson, Raymond P. Glahn, Karen Cichy

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Modeling of cooking and phase change of egg white using computational fluid dynamics by Rubén E. Sánchez-García, Orlando Castilleja-Escobedo, Rodrigo Salmón-Folgueras, José Luis López-Salinas

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Asymmetrical flow field-flow fractionation and multi-angle laser light scattering: A new analytical approach for the characterisation of insect protein aggregation/polymerisation a... by Ariel Anouma, Céline Niquet-Léridon, Bénédicte Lorrette, Thierry Aussenac

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Stachyose alleviates high-fat diet-induced obesity via browning of white adipose tissue and modulation of gut microbiota by Siru Chen, Tiange Li, Peijun Zhao, Puye Liang, Xianqing Huang, Lianjun Song, Tianlin Wang

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Deoxynucleosides as promising antimicrobial agents against foodborne pathogens and their applications in food and contact material surfaces by Olajide Sunday Faleye, Jin-Hyung Lee, Jintae Lee

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Pre-harvest microbial Interventions: Impact on disease prevention, fermentation dynamics, and wine aroma in grape cultivation by Yijun Zhang, Xinglu Duan, Xiaohua Ma, Shengyun Lv, Yanlin Liu, Xixi Zhao

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Dimethyl sulfide transfers through closure during accelerated model wine ageing: proof-of-concept & prospects by Rémi De La Burgade, Lucas Suc, Somaya Sachot, Christine Le Guerneve, Nicolas Galy, Dimitri Tixador, Christophe Loisel, Nicolas Sommerer, Aurélie Roland

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Integrating near-infrared hyperspectral imaging with machine learning and feature selection: Detecting adulteration of extra-virgin olive oil with lower-grade olive oils and hazeln... by Derick Malavi, Katleen Raes, Sam Van Haute

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Lacticaseibacillus paracasei NCU-04 relieves constipation and the depressive-like behaviors induced by loperamide in mice through the microbiome-gut-brain axis by Shengjie Li, Yi Li, Yujie Cai, Zizhou Yan, Jing Wei, Hongyan Zhang, Fenfang Yue, Tingtao Chen

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Emulsions stabilized by pea protein-rich ingredients as an alternative to dairy proteins for food sustainability: Unveiling the key role of pea endogenous lipids in the surface-ind... by Christelle Lopez, Magalie Weber, Hanitra Rabesona, Javier Pérez, Franck Artzner, Thomas Bizien

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