Printing the future of food: The physics perspective on 3D food printing
Volume 1, Issue , September 2024, Page
Transglutaminase mediated cross-linking of peanut and buckwheat proteins under dual-frequency ultrasound field: Functional attributes study
Volume 1, Issue , September 2024, Page
Recent trends and advancements in nanoemulsions: Production methods, functional properties, applications in food sector, safety and toxicological effects
Volume 1, Issue , September 2024, Page
Physical action of nonthermal cold plasma technology for starch modification
Volume 1, Issue , September 2024, Page
Effect of ultrasound-assisted fermentation on physicochemical properties and volatile flavor compounds of Chinese rice wine
Volume 1, Issue , September 2024, Page
Convective drying of bitter yam slices (Dioscorea bulbifera): Mass transfer dynamics, color kinetics, and understanding the microscopic microstructure through MATLAB image processing
Volume 1, Issue , September 2024, Page
Application of multi-frequency ultrasonic thawing on pork: Thawing rate, quality properties and microstructure
Volume 1, Issue , September 2024, Page
Assessment and comparison of cooking qualities and physio-chemical properties of seven rice varieties in terms of amylose content
Volume 1, Issue , September 2024, Page
Recent advances in conventional and innovative extraction techniques for recovery of high-added value compounds for food additives and nutraceuticals
Volume 2, Issue , September 2025, Page
The science behind physical field technologies for improved extraction of juices with enhanced quality attributes
Volume 1, Issue , September 2024, Page
Effects of electrostatic field-assisted freezing on the functional properties and aggregation behavior of gluten
Volume 1, Issue , September 2024, Page
Revolutionizing food processing with infrared heating: New approaches to quality and efficiency
Volume 2, Issue , September 2025, Page
Process optimization and influence of processing conditions on physical, thermal and textural characteristics of Nigerian pasta produced from acha flour and defatted Moringa oleifera powder
Volume 1, Issue , September 2024, Page
Tailoring the rice starch for the application in food sector by different processes
Volume 2, Issue , September 2025, Page
Effect of extrusion processing on the structural, functional, and physicochemical properties of wheat and wheat-based products: A review
Volume 2, Issue , September 2025, Page
Impact of cold plasma and thermal treatment on the storage stability and shelf-life of pineapple juice: A comprehensive postharvest quality assessment
Volume 1, Issue , September 2024, Page
Aqueous extraction of tomato seed oil using combination of ohmic heating and microwave heating as pretreatment
Volume 1, Issue , September 2024, Page
Interdisciplinary innovation involving food science and physics: Food Physics
Volume 1, Issue , September 2024, Page
Simulated construction of plant-based fish meat with composite structure via dual-nozzle extrusion 3D printing
Volume 2, Issue , September 2025, Page
Single-mode microwave heating for food science research: Understanding specific microwave effects and reliability concerns
Volume 2, Issue , September 2025, Page
Comparison of four drying methods in terms of the drying efficiency and physicochemical properties of chicken meat
Volume 1, Issue , September 2024, Page
High intensity ultrasonication of fermentative Jun tea: Evaluation of physicochemical, microbiological and rheological properties
Volume 2, Issue , September 2025, Page
Mechanisms of phenolic biosynthesis induced by ultrasound stress in fresh-cut red cabbages based on energy metabolism analysis
Volume 2, Issue , September 2025, Page
Pulsed light: Innovative non-thermal technology for preservation of fruits and vegetables
Volume 1, Issue , September 2024, Page
Radio frequency treatment in food processing: A review of its recent applications in fluid and semifluid foods
Volume 2, Issue , September 2025, Page