The Formation of Protein–Chitosan Complexes: Their Interaction, Applications, and Challenges by Yufeng Xie, Jiaqi Ding, Yue Li, Pengfei Wei, Shiying Liu, Rui Yang

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Research Progress on Enzymatic Preparation and Functional Properties of Bioactive Peptides in Hairtail by Yuanyuan WU, Kewei ZHENG, Wenzhu LI, Cheng LI, Xiaojun YAN, Qingbao MA, Wei JIANG

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Research Progress on the Function Properties and Application of Glycosylated Proteins by Bincheng ZHANG, Jiawei LU, Yanping LI, Yanqin ZHAO, Yao ZHANG, Yuanyong TIAN, Hang LU, Hui ZHAO

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Identification and Functional Analysis of Endophytic Bacteria <i>Bacillus cereus</i> in <i>Sphagnum palustre</i> by Hongying Wang, Jiankang Xin, Xiaona Zhang, Shan Jiang

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Functional properties of α-lactalbumin and β-lactoglobulin by Zoran Herceg, Vesna Lelas, Anet Režek

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Comparative Study Between Native and Modified Starches Isolated from Tamarind Seed by Tripathi Shalvika, Akansha, Shaida Bushra

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Utilization of agro-industrial byproducts as low-cost nutrient sources for production of kefiran and lactic acid by Lactobacillus kefiranofaciens by Apisara Iadcharoen, Benjamas Cheirsilp, Jariya Ruangwicha, Sirasit Srinuanpan, Sompong O-Thong

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Mezcal: A Review of Chemistry, Processing, and Potential Health Benefits by Sandra Victoria Ávila-Reyes, Antonio Ruperto Jiménez-Aparicio, Guiomar Melgar-Lalanne, Fernanda Sarahí Fajardo-Espinoza, Humberto Hernández-Sánchez

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Glycolipids as a promising ingredient in food and pharmaceutical technologies by E. O. Gerasimenko, M. V. Slobodyanik, S. A. Sonin, P. О. Popkova

Subjects: “…technological and functional properties…”
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New high-tech biocomplex for the correction of metabolism disorders at diabetes by M. I. Kalimullin, S. S. Sady, A. N. Austrievskikh, V. M. Poznyakovsky

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Preparation Methods, Interactions and Functional Properties of Starch-Macromolecule Complexes: A Review by LAI Haibin, GAO Jing

Subjects: “…starch; macromolecules; preparation methods; interactions; functional properties…”
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Acceptability of bonbons made with camu-camu (Myrciaria dubia L) by Maria Luiza Grigio, Edvan Alves Chagas, Maria Fernanda Berlingieri Durigan, Pollyana Cardoso Chagas, Elias Ariel Moura, Gabriella Ferreira Carvalho, Jayne Julia Zanchetta, Caroline Marques Silva, Victor Braz Cabral, Érica Catrine Queiroz Costa, Railin Rodrigues Oliveira

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Hemp (<i>Cannabis sativa</i> L.) seeds nutritional aspects and food production perspectives: A review by T. N. Capcanari, E. F. Covaliov, C. Lu. Negoița

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Changes in physico-chemical and functional properties of Pizza cheeses made using ‘dual acidification’ method during refrigerated storage by Bhargav Rajani, Atanu H. Jana, Ankit Bihola, Shaikh Adil

Subjects: “…Functional properties…”
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Assessing the Functional and Structural Properties of Peanut Meals Modified by Transglutaminase-Coupled Glycation by Yan Liu, Tingwei Zhu, Fusheng Chen, Xingfeng Guo, Chenxian Yang, Yu Chen, Lifen Zhang

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Effect of Soaking and Boiling Time on the Functional Properties of Jack Bean Flour by William Indra Tandjung, Anita Maya Sutedja, Susana Ristiarini, Chatarina Yayuk Trisnawati

Subjects: “…boiling, functional properties, jack bean flour, soaking…”
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Urdbean (Vigna mungo L. Hepper) cultivar characterization based on multiple seed and flour properties and their multi-variate analysis using artificial neural network by Debjyoti Sen Gupta, Vijay Singh Sharanagat, Gourav Chakraborty, Jitendra Kumar, A. K. Parihar, Tanmay Yadav, Swaraj, Srishti Upadhyay, Shivani Desai, P. K. Katiyar, S. P. Das, J. C. Rana, G. P. Dixit

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Effect of roasting time and method on physicochemical and functional properties of roasted maize grain (Asharo) by Masresha Gebeyehu Ewunetu, Zemene Tadege Woldie, Aynadis Molla Asemu

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QUALITY CHARACTERISTICS OF COCONUT WATER AND ITS EFFECT ON HUMAN SUBJECTS by Ekoua Regina KRABI, Koffi Maïzan Jean-Paul BOUATENIN, Yabo Majoie Géroxie TOHOYESSOU, Lydia Karell KOKOLA, Semassa Josiane ADJOBIGNON, Wahauwouélé Hermann COULIBALY, Fatoumata CAMARA, Marina KOUSSEMON, Sébastien NIAMKÉ

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Effect of Ultrafine Grinding on the Structural and Functional Properties of Flaxseed Protein by Yali LIANG, Ronghua GAO, Narisu QIN, Xiaolan BAO

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