Articles

type: Journal
Title DOI Date Conference / journal
From by-product to functional ingredient: Effect of mushroom stipe powders on gelation, texture, and lipid oxidation of processed meat systems 10.1016/j.afres.2026.102315 Applied Food Research
Dielectric barrier discharge (DBD) plasma-induced structural and functional modification of gelatin powder 10.1016/j.fufo.2026.101072 Future Foods
Unveiling the Impact of Vacuum and Atmospheric Frying and Post-Fry Cooling on Texture and Physicochemical Attributes of Chicken Nuggets JOURNAL OF FOOD PROCESSING AND PRESERVATION
Ultrasonicated brine: implications for polyphosphate functionality and beef quality 10.1016/j.ultsonch.2026.107788 ULTRASONICS SONOCHEMISTRY
Exploring the potential of deep eutectic solvents (DESs) for food-compatible eutectogel development: Physicochemical, antimicrobial, and antifreeze properties 10.1016/j.fufo.2026.100963 Future Foods
Green preservation: enhancing shelf life of chicken meat using antimicrobial and antioxidant deep eutectic solvent nanoemulsions 10.1016/j.fochx.2025.103426 Food Chemistry-X
Nozzle-less electrospun eugenol-loaded gelatin nanofibers: effect on fish preservation and quality enhancement 10.1038/s41538-025-00700-8 npj Science of Food
Integrated microalgal bioprocessing of restaurant food waste hydrolysates into functional lipids and biodiesel 10.1016/j.biortech.2025.133866 BIORESOURCE TECHNOLOGY
From nature to plate: harnessing naturally abundant scaffolds for sustainable production of protein-inspired cultivated snack 10.1038/s41538-025-00594-6 npj Science of Food
Oil Structuring Using Stearin Fractions Derived From Slaughterhouse By-Products: Effect of Gelator and Oil Type on Physicochemical Characteristics of Structured Oil 10.1002/aocs.70012 JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
The impact of compound addition sequence on functional, antioxidant, and thermal properties of dielectric barrier discharge plasma-produced ternary complexes 10.1016/j.fochx.2025.102978 Food Chemistry-X
Unlocking the potential of whey protein isolate: How ultrasonic treatment transforms functionality and structure 10.1016/j.ultsonch.2025.107486 ULTRASONICS SONOCHEMISTRY
Effect of Atmospheric Dielectric Barrier Discharge (DBD) Plasma Thawing on the Physicochemical Properties of Beef 10.1007/s11947-025-03944-0 Food and Bioprocess Technology
Optimization and characterization of a novel oleofoam using mixed structuring agents based on sheep tail stearin, glycerol monostearate, and sorbitan monostearate 10.1016/j.foodchem.2025.144605 FOOD CHEMISTRY
Formation of ternary complexes of carboxymethyl cellulose, soy protein isolate and curcumin using dielectric barrier discharge plasma technology for encapsulation of curcumin 10.1016/j.ijbiomac.2025.144632 INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
امكان استفاده از داربست هاي هوشمند متشكل از موسيلاژ دانه به و كاپاكاراگينان به عنوان داربست سلولي در شرايط نرمال فيزيولوژيكي و تغيير pH Journal of Food Science and Technology (Iran)
علوم و صنايع غذايي ايران
Bioactive Aerogels as Absorbent Pads: Production, Characterization, and Application for Chicken Meat Packaging 10.1007/s11947-025-03812-x Food and Bioprocess Technology
The potential of atmospheric dielectric barrier discharge (DBD) plasma method for beef thawing 10.1016/j.fufo.2025.100600 Future Foods
Fabrication and characterization of multifunctional bioactive aerogel pads as superabsorbent - case study: Meat preservation 10.1016/j.foodres.2025.116268 FOOD RESEARCH INTERNATIONAL
The effect of polysaccharide type on dielectric barrier discharge (DBD) plasma glycosylation of sodium caseinate-part II: Functional and interfacial properties 10.1016/j.ijbiomac.2025.141324 INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES