Evaluation of the Stability of Oil-in-Water Emulsions Stabilized With Citrus Fiber Through Texture Modification

Functionality of SSL and DATEM Dough Improvers in Whole Wheat Bread as a Benchmark in the Search for Clean-Label Alternatives

Impact of Polyphenols on Reduced-Fat Cream Foaming and Viscosity Properties

Incorporating Chickpea Flour Can Enhance Mixing Tolerance and Dough Strength of Wheat Flour

Induction of Aroma Compounds in Cricket (Acheta Domesticus) Protein Through Controlled Maillard Reaction

Influence of Different Additives on Enzyme Activity and Sensory Properties of Green Coconut Water

Influence of Stink Bug Crop Damage on Edamame Flavor Quality

Interactions Between Blueberry Polyphenols and Plant-Based Proteins: Physical and Functional Perspectives

Investigation of Lipid and Protein Distribution in ß-Carotene Microcapsules Employing Pea/Whey Protein Complexes Using Synchrotron-FTIR Microspectroscopy

Investigations of the Chemical and Nutrient Composition of Oregon Hazelnut Pellicles

Linear Discriminant Analysis of Bulk and Compound Specific Stable Isotope Ratio for Authentication of Origins of Walnuts

Machine Learning-Based Identification of Vegetable Oils by Non-Destructive Methods

Maple Syrup Adulteration: Unscrambling Fluorescence Fingerprints for Enhanced Detection

Nanoencapsulation Using Cyclic Glucans and Corn-Derived Proteins to Enhance the Solubility and Stability of Piperine

Near Infrared for Rapid Screening for Oil Type Used in Potato Chip Manufacturing