Improving the stability and bioavailability of tea polyphenols by encapsulations: a review by Zhiya Yin, Ting Zheng, Chi-Tang Ho, Qingrong Huang, Qingli Wu, Man Zhang

“…Further explorations are needed for the encapsulated TPPs in terms of their applications in the real food industry as well as their biological fate and functional pathways in vivo.…”
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Application and Research Progress of Fat Substitutes in Meat Products Processing by Wantian XU, Yujuan XU, Cong LI, Hui ZHOU, Xiangjie MA, Baocai XU

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Interfacial Properties and Structure of Emulsions and Foams Co-Stabilized by Span Emulsifiers of Varying Carbon Chain Lengths and Egg Yolk Granules by Wenyan Liu, Jingxia Cao, Qixin Zhang, Weiqin Wang, Yuanping Ye, Senwang Zhang, Leiyan Wu

“…Consequently, EYGs-Span composites demonstrate considerable potential for use as effective emulsifiers in food industry applications.…”
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Effects of specific doses of E-beam irradiation which inactivated SARS-CoV-2 on the nutrition and quality of Atlantic salmon by Huilin Yu, Junhui Zhang, Yan Zhao, Honghao Li, Yixuan Chen, Jiajin Zhu

“…The contamination of Atlantic salmon with severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has impeded the development of the cold-chain food industry and posed possible risks to the population. …”
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Effect of Camel Milk on the Physicochemical, Rheological, and Sensory Qualities of Bread by Noha M. Almoraie, Israa M. Shatwan

“…The results can provide a platform for extending the application of camel milk, primarily used to produce fermented milk, in the food industry. It could be potentially used to address the global problem of acute malnutrition.…”
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The Detection of Pest Contaminants in Chocolate Using Visible-Near-Infrared Single-Pixel Imaging Technology by Hidemasa Taketoshi, Tetsuya Inagaki, Satoru Tsuchikawa, Te Ma

“…Furthermore, this method is cost-effective, offering a practical and efficient solution to improve quality control processes and consumer trust in the food industry.…”
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Ultrasound-Assisted Extraction of Chickpea Proteins and Their Functional and Technological Properties by Emine Aytunga Arik Kibar, Özlem Aslan

“…This research presents a feasible ultrasound-assisted extraction technique for the isolation of chickpea protein, which can then be used as a versatile ingredient in the food industry.…”
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A review of population genetics and the prospects for crop improvement by Godswill Ntsomboh-Ntsefong, Gabriel Mahbou Somo Toukam, Benoit Constant Likeng-Li-Ngue, Kingsley Tabi Mbi, Seyum Getachew Essubalew, Mohammad Ali Shariati, Vesna Karapetkovska Hristova, Libert Brice Tonfack, Joseph Martin Bell, Emmanuel Youmbi

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Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties by R. A. T. Nilusha, J. M. J. K. Jayasinghe, O. D. A. N. Perera, P. I. P. Perera, C. V. L. Jayasinghe

“…Cassava flour has a high potential to contribute as a raw material in the food industry. This study was aimed at characterizing flours from Sri Lankan cassava varieties with a view to explore the potential in food applications. …”
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Physico-Chemical Characterization of Sesame/Rapeseed Oil Mixtures by Maria Marudova, Asya Viraneva, Ginka Antova, Krastena Nikolova, Zhana Petkova, Olga Teneva

“…The production of edible plant seed oil used in the food industry is increasing globally. More than 75% of lipids in the human diet come from edible vegetable oils. …”
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Solar Drying for Domestic and Industrial Applications: A Comprehensive Review of Innovations and Efficiency Enhancements by Md Atiqur Rahman, S. M. Mozammil Hasnain, Prabhu Paramasivam, Rustem Zairov, Abinet Gosaye Ayanie

“…Dryers are essential in agriculture and the food industry for extending crop shelf life by removing moisture through thermal energy, with solar thermal energy being particularly suitable due to its environmental benefits and availability. …”
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Effects of Different Concentrations of Eugenol on the Structure and Emulsion Gel Properties of Myofibrillar Protein by Jiaqi LI, Deyin PAN, Jinming MA, Jingjing DIAO, Hongsheng CHEN

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Importance of the 5’ untranslated region for recombinant enzyme production in isolated Bacillus subtilis 007 by Jana Senger, Adriana Schulz, Ines Seitl, Martin Heider, Lutz Fischer

“…This study investigated the isolated Bacillus subtilis 007 as a host for expressing three enzymes with potential application in the food industry. Firstly, testing the PaprE and P43 promoters and the corresponding 5’ untranslated regions revealed great differences in the production of the recently discovered β-galactosidase from Paenibacillus wnnyii. …”
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Optimization of Alkaline Solution-Pure Water Combined Rehydration Process for Dried Cuttlefish and Its Texture Properties before and after Rehydrating by Junhao GU, Mingyu YIN, Xichang WANG

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Classification, Processing Procedures, and Market Demand of Chinese Biscuits and the Breeding of Special Wheat for Biscuit Making by Xin Hu, Lejia Hu, Jing Zheng, Junkang Rong

“…The flour consumption of biscuit industry has been maintained at more than 4 million tons, accounting for more than 30% of the flour consumption in food industry. The planting area of wheat in China has stabilized around 22.8 million hectares in 2010–2020, while the yield of wheat has increased 18.0% (20.86 million t) due to the increase of yield per unit of wheat. …”
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Insights into the enhancement of food flavor perception: strategies, mechanism and emulsion applications by Luyao Huang, Yujie Dai, Fan Zhang, Longtao Zhang, Baodong Zheng, Yi Zhang

“…The core drivers of the modern food industry are meeting consumer demand for tasty and healthy foods. …”
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Comprehensive Assessment of the Genotype-Environment Interaction and Yield Stability of Boro Rice Genotypes under Four Environments in Bangladesh Using AMMI Analysis by Shams Shaila Islam, Md. Borhan Uddin Sarker, Md. Masud Rana, Ahmed Khairul Hasan, Md. Rashed Karim, Thanet Khomphet

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Research Progress in Biological Characteristics of Fructilactobacillus sanfranciscensis and Its Influence on Fermented Pasta by Guohua ZHANG, Xiaxia HE, Ting LU, Tian SUN, Canlan WANG, Shiwei ZHOU

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Effects of Purple Rice and Morchella esculenta Powder Substitution on the Quality of Dough and Bread by Yuyue QIN, Hongda YU, Kejun CHEN, Guiguang CHENG, Jiliang ZHANG, Thanapop SOTEYOME

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Optimization of Protease and Amylase Production by Rhizopus oryzae Cultivated on Bread Waste Using Solid-State Fermentation by Olfa Benabda, Sana M’hir, Mariam Kasmi, Wissem Mnif, Moktar Hamdi

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