Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage by Suhong Huang, Xiaoli Dong, Yali Zhang, Yuru Chen, Yajie Yu, Ming Huang, Yuandong Zheng

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Effects of dietary hemp co-product inclusion on laying hens performances and on egg nutritional and functional profile by D. Lanzoni, M. Skřivan, M. Englmaierová, E. Petrosillo, L. Marchetti, V. Skřivanová, V. Bontempo, R. Rebucci, A. Baldi, C. Giromini

“…The European Union promotes a circular economy by valorising food industry scraps as co-products for animal feed. …”
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Optimization of Preparation Process and Antioxidant Activity of Kidney Bean-Haskap Composite Fermentation Liquid by Jia WANG, Fangli DING, Yu AN, Xueying ZENG, Zhihui ZHANG, Sinan LI, Kaiyuan XU, Fang ZHOU, Ying WANG, Lu ZHANG, Bingzheng XU, Zekun SUN

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Buffalo whey proteins performance at the oil/water interface: rheology characterization of the interfacial films by Leandro F. Bustos, Víctor M. Pizones Ruiz-Henestrosa, Cecilio Carrera Sánchez, Franco E. Vasile, Oscar E. Pérez

“…Although cow-origin whey protein concentrates (WPC) have been extensively used in the food industry, the WPC from buffalo (BWPC) still needs to be studied. …”
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Effects of dietary Bacillus subtilis 14823 on growth performance, gut barrier integrity and inflammatory response of broilers raised in a stressful tropical environment by Sunisa Khongthong, Pipat Piewngam, Natthrit Roekngam, Prapot Maliwan, Sonsawan Kongpuckdee, Juthatip Jeenkeawpleam, Prawit Rodjan

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Process Optimization and Antioxidant Activity Analysis of White Kidney Bean Polypeptides Prepared by Composite Strain Fermentation by Sinan LI, Meng WANG, Yu AN, Qing WANG, Kaiyuan XU, Jia WANG, Zhihui ZHANG, Xi WANG, Ying WANG, Lu ZHANG

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Physical and emulsifying properties of pea protein: influence of combined physical modification by flaxseed gum and ultrasonic treatment by Jia Yang, Fenghong Huang, Qingde Huang, Da Ma, Yashu Chen, Dengfeng Peng, Xiao Yu, Qianchun Deng, Fang Geng

“…The combination of FG and ultrasonic treatment will be an effective approach to improving the emulsifying property and thermal stability of PP, which can be considered as a potential plant-based emulsifier applied in the food industry.…”
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Multi-omics investigation of high-transglutaminase production mechanisms in Streptomyces mobaraensis and co-culture-enhanced fermentation strategies by Huanan Chang, Ziyu Zheng, Hao Li, Yanqiu Xu, Gengyao Zhen, Yao Zhang, Xidong Ren, Xidong Ren, Xinli Liu, Xinli Liu, Deqiang Zhu, Deqiang Zhu

“…Transglutaminase (TGase) has been widely applied in the food industry. However, achieving high-yield TGase production remains a challenge, limiting its broader industrial application. …”
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Productivity potential of maize hybrids developed at the P.P. Lukyanenko National Grain Center for deep grain processing by V. G. Goldshtein, A. I. Suprunov, P. M. Bogdan, V. V. Sherstobitov, V. I. Khoreva, L. P. Nosovskaya, L. V. Adikaeva, E. B. Khatefov

“…Starch, as the most valuable component of processed grain, is used in the food industry, pharmacy, and in significant amounts for technical purposes. …”
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Establishment of Fermentation Kinetic Model of Streptococcus thermophilus JM108 by Wen SUN, Baolei LI, Baochao HOU, Weilian HONG, Jian HE, Chao LIANG, Yu ZHANG, Chaoxin MAN, Yujun JIANG, Ling GUO

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Research Progress in Monitoring Technology of Cold Chain Logistics for Meat Products by Bin HAN, Dongmei LENG, Yuqian XU, Jianyang SHEN, Xin LI, Xiaochun ZHENG, Wei WANG, Dequan ZHANG, Chengli HOU

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Effect of Different Concentration Methods on Quality Characteristics of Lycium chinense Juice by Jinghui LU, Jing WEN, Huining LAI, Sizhe LÜ, Yujuan XU, Yuanshan YU, Lina CHENG, Jian PENG

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Effects of Walnut Protein Peptides on Promotion of White Adipose Tissue Browning and Prevention of Obesity by Yankun FU, Yuzheng CAI, Zhiqiang FENG, Siru CHEN, Tianlin WANG, Lianjun SONG, Tiange LI

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Ginseng-derived Nanoparticles Inhibit Lung Cancer Cell Growth by Promoting Macrophage M1 Polarization by Liangliang FAN, Limei REN, Song YANG, Wenjing LI, Yueming ZHAO, Ronghua ZHAO, Daqing ZHAO, Jiawen WANG

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Sodium Butyrate: A Multifaceted Modulator in Colorectal Cancer Therapy by Alexandra Laura Mederle, Alexandra Semenescu, George Andrei Drăghici, Cristina Adriana Dehelean, Nicolae-Valentin Vlăduț, Dragoş Vasile Nica

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Effect of the Flavor and Quality of Wolfberry Tea Processed with Buds and Leaves under Different Degree of Spreading by Guanjun PAN, Linyuan DUAN, Jiake ZHAO, Ping SHUAI, Guoli DAI, Weisu TIAN, Jinyuan WANG, Jiapeng HUANG, Xiaotong BI, Enzhao LIN, Ken QIN, Zhilong HAO, Bo ZHANG

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Dual targeting of breast cancer by chitosan/poly lactic-co-glycolic acid nanodelivery systems: Surface activation with folic acid/aptamers, and co-encapsulated with Sorafenib and q... by Asghar Narmani, Saeid Ganji, Maryam Amirishoar, Fatemeh Hajikarimi, Aynaz Mazandarani, Mahya Karimi, Ali Mohammadinejad, Azin Azadpour, Roghayyeh Jahedi, Elham Assadpour, Seid Mahdi Jafari

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Effect of Whole Wheat Noodles on Biochemical Indexes and Histopathology of Type 2 Diabetic Rats by Li WU, Yuan ZHANG, Chunhong TANG, Huan YOU, Haijun CHANG, Shuai ZHANG

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Probiotic potential and safety properties of Limosilactobacillus fermentum A51 with high exopolysaccharide production by Guangqiang Wei, Daodian Wang, Daodian Wang, Teng Wang, Gao Wang, Yunmei Chai, Yufang Li, Minhui Mei, Hao Wang, Aixiang Huang

“…They are widely used in the food industry to improve viscosity, mouthfeel, and textural properties of foods. …”
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Effects of ultrasound-assisted low-salt curing on water retention, tenderness and in vitro digestive characteristics of grass carp (Ctenopharyngodon Idellus) by Jun Liu, Changxin Xie, Wenhan Ma, Xue Xiao, Weiwei Dong, Youwei Chen, Yuanliang Hu, Yanli Feng, Xiang Yu

“…The implementation of innovative techniques to achieve low-salt strategies in cured products is a critical issue faced by the food industry. This study aimed to investigate the impact of ultrasound treatment on the quality of the low-salt air-dried fish. …”
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