Influence of Replacement Part of Starch with Inulin on the Rheological Properties of Pastes and Gels Based on Potato Starch by Mariusz Witczak, Zofia Smółka, Teresa Witczak, Anna Stępień, Agata Bednarz

“…International Journal of Food Science…”
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Quality Assessment and Physicochemical Characteristics of Bran Enriched Chapattis by B. N. Dar, Savita Sharma, Baljit Singh, Gurkirat Kaur

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Storage Stability of Chilled and Frozen Starch Gels as Affected by Blended Starch Formulation, Sucrose Syrup, and Coconut Milk by Aumaporn Arlai, Kanitha Tananuwong

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Cassava Starch as an Effective Texture Corrector of Fat-Free Dairy Products Based on Symbiotic Starter Culture by Maxim S. Tsyganov, Galina O. Ezhkova, Maya A. Kharitonova, Elena V. Nikitina

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Effect of UHT Thermal Treatment on the Secondary Structures of Milk Proteins: Insights From FTIR Analysis and Potential Allergenic Activity by Sergio-Miguel Acuña-Nelson, Leslie-Patricia Henríquez-González, Vieroska-Belén Sepúlveda-Villagra, Mauricio Opazo-Navarrete, Samuel Durán-Agüero, Julio-Enrique Parra-Flores

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Moringa oleifera is a Prominent Source of Nutrients with Potential Health Benefits by Zahidul Islam, S. M. Rashadul Islam, Faruk Hossen, Kazi Mahtab-ul-Islam, Md. Rakibul Hasan, Rezaul Karim

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Effect of Buttermilk on the Physicochemical, Rheological, and Sensory Qualities of Pan and Pita Bread by Amani H. Al-Jahani

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The Polyphenol Profile and Antioxidant Potential of Irradiated Rye Grains by Dorota Gumul, Wiktor Berski

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Grape Seed Procyanidin Extract Improves Insulin Production but Enhances Bax Protein Expression in Cafeteria-Treated Male Rats by Lídia Cedó, Anna Castell-Auví, Victor Pallarès, Mayte Blay, Anna Ardévol, Montserrat Pinent

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Optimization of the Formulation of Rice Biscuits Supplemented with D. Edulis (L.) Powder Using Response Surface Methodology by Eliane Flore Eyenga, Hippolyte Tene Mouafo, Mercy Bih Loh Achu, Wilfred F. Mbacham, Sali Atanga Ndindeng

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Response Surface Approach to Optimize the Conditions of Foam Mat Drying of Plum in relation to the Physical-Chemical and Antioxidant Properties of Plum Powder by Saad A. D. Sifat, Anuva T. Trisha, Nurul Huda, Wahidu Zzaman, Norliza Julmohammad

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Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina) by Matthew A. Achaglinkame, Eric Owusu-Mensah, Abena A. Boakye, Ibok Oduro

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Modeling the Kinetics of Potassium Diffusion in Estima Potato under Different Leaching Conditions by David Adu-Poku, Selina A. Saah, Jacob K. Agbenorhevi

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Protein and Metalloprotein Distribution in Different Varieties of Beans (Phaseolus vulgaris L.): Effects of Cooking by Aline P. Oliveira, Geyssa Ferreira Andrade, Bianca S. O. Mateó, Juliana Naozuka

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Structures of Astaxanthin and Their Consequences for Therapeutic Application by Tatas Hardo Panintingjati Brotosudarmo, Leenawaty Limantara, Edi Setiyono, Heriyanto

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The Potency of Maillard Conjugates Containing Whey Protein as Natural Emulsifier by Iceu Agustinisari, Kamarza Mulia, Niken Harimurti, Mohammad Nasikin, null Rienoviar, Heny Herawati, Lamhot Parulian Manalu

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Household Food Insecurity in Southeastern Iran: Severity and Related Factors by Zinat Mortazavi, Ahmad Reza Dorosty, Mohammad Reza Eshraghian, Mohtasham Ghaffari, Alireza Ansari-Moghaddam, Mahdi Mohammadi

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Metabolite Profiles of the Green Beans of Indonesian Arabica Coffee Varieties by Nizar Happyana, Amelinda Pratiwi, Euis Holisotan Hakim

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Antioxidant Potential Overviews of Secondary Metabolites (Polyphenols) in Fruits by Mohammed Sharif Swallah, He Sun, Raïfatou Affoh, Hongling Fu, Hansong Yu

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Consumer Preference for the Chevon Sausage in Blind and Nonblind Sensory Evaluations: A Comparative Study by Irene Rumbidzai Mazhangara, Eliton Chivandi, Ishmael Festus Jaja

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