The need for microorganism control in the food industry has promoted research in food
processing technologies. Ozone is considered to be a promising food preserving technique …

The protein-polysaccharide conjugates formed by Maillard reaction can be used as novel
emulsifiers in the food industry. Proteins and polysaccharides have extensive sources, and …

Background Traditional thermal processes for preparing surimi-based products include
water bath heating (WB), steaming, broiling, and deep-fat frying. However, these methods …

Antioxidant peptides obtained through enzymatic hydrolysis of food proteins exhibit a broad
range of bioactivities both in vitro and in vivo models. The antioxidant peptides showed the …

Ultrasound and microwave both have numerous applications in food processing. Ultrasound
can be used in food to accelerate mass transfer, improve texture, increase nutritional value …

Backgrounds Innovative food processing technologies including ultrasound, microwave and
high-pressure treatment have been widely applied for preservation and valorization of …

For the development of innovative foods and nutritional fortification, research into food gel is
essential. As two types of rich natural gel material, both legume proteins and …

Intellectualization is an important direction of drying development and artificial intelligence
(AI) technologies have been widely used to solve problems of nonlinear function …

Food powders are appreciated worldwide, as it enables food to be preserved for an
extended period without significant loss of quality, even under the ambient storage …

Background Presently, in food industry, microwave energy is increasingly finding
applications in various processing technologies. The dielectric heating properties of …