1. Antioxidant and Antimicrobial Characterization of Active Films Based on Yeast Biomass and Thymol

   • Juan F. Delgado
   • Florencia G. Lopes
   • Mercedes A. Peltzer

   ORIGINAL ARTICLE 07 April 2022 Pages: 473 - 483

   

2. Fabrication and Characterisation of Poly(vinyl alcohol)/Deacetylated Crab-Shell Particles Biocomposites with Excellent Thermomechanical and Antibacterial Properties as Active Food Packaging Material

   • Jinming Liu
   • Jianhang Xu
   • Baohua Kong

   ORIGINAL ARTICLE 07 April 2022 Pages: 484 - 494

   

3. Effective Production of Human Milk Fat Substitutes Rich in 1,3-Dioleoyl-2-palmitoyl Glycerol (OPO) viaa New Strategy

   • Michael Kidane Ghide
   • Kai Li
   • Yunjun Yan

   ORIGINAL ARTICLE 08 April 2022 Pages: 495 - 507

   

4. Impact of Phenolic Acid Derivatives on β-Lactoglobulin Stabilized Oil-Water-Interfaces

   • Alina Bock
   • Helena Kieserling
   • Stephan Drusch

   ORIGINAL ARTICLE Open access 11 April 2022 Pages: 508 - 522

   

5. Polyethylene Glycol Nanocapsules Containing Syzygium aromaticum Essential Oil for the Management of Lesser Grain Borer, Rhyzopertha dominica

   • Samar Sayed Ibrahim

   ORIGINAL ARTICLE 19 April 2022 Pages: 523 - 534

   

6. Effect of a polyphenol molecular size on the gluten proteins – polyphenols interactions studied with FT-Raman spectroscopy

   • Magdalena Krekora
   • Agnieszka Nawrocka

   ORIGINAL ARTICLE 25 April 2022 Pages: 535 - 544

   

7. Self-emulsifying Transparent Nanoemulsion to Improve 9'-cis-Bixin Photo Stability in Aqueous Solution by Tween 20 and Lecithin

   • Danyu Lv
   • Chenming Dai
   • Yongguang Guan

   ORIGINAL ARTICLE 27 April 2022 Pages: 545 - 556

   

8. Freeze Thaw Stability and Heat Stability of Coconut Oil-in-Water Emulsions and Coconut Milk Emulsions Stabilized by Enzyme-Modified Soy Lecithin

   • Suwimon Ariyaprakai

   ORIGINAL ARTICLE 30 April 2022 Pages: 557 - 567

   

9. Stabilizing Properties of Chia Seed Mucilage on Dispersions and Emulsions at Different pHs

   • Larissa Lara Garcia e Silva
   • Renato Alves Bastos
   • Rejane de Castro Santana

   ORIGINAL ARTICLE 11 May 2022 Pages: 568 - 574

   

10. Impact of Emulsifier Structure and Concentration on Lipolysis Dynamics and Curcumin Bioaccessibility in the Nanoemulsions Stabilized by Polyglycerol Fatty Acid Esters

    • Shangwei Zhang
    • Xiaofei Xu
    • Jie Ren

    ORIGINAL ARTICLE 24 May 2022 Pages: 575 - 585

    

11. Effect of Structure Complexity of Catechins on the Properties of Glutenin: the Rule, Action Mechanism and Application

    • Wen-Jing He
    • Nan Chen
    • Wei-Cai Zeng

    ORIGINAL ARTICLE 25 May 2022 Pages: 586 - 597

    

12. Antimicrobial and Mechanical Properties of β-Cyclodextrin Inclusion with Octyl Gallate in Chitosan Films and their Application in Fresh Vegetables

    • Pan-pan Yang
    • Yu-gang Shi
    • Teng Li

    ORIGINAL ARTICLE 27 May 2022 Pages: 598 - 611

    

13. Effect of cOercion Germination Through Combined Calcium and Aeration Treatment on the Edible and Physicochemical Characteristics of Brown Rice

    • Hao Zhang
    • Ying Zhang
    • Wei Feng

    ORIGINAL ARTICLE 03 June 2022 Pages: 612 - 620

    

14. Optimization and Characterization of the Gelatin/Wheat Gliadin Nanofiber Electrospinning Process

    • Tingju Chen
    • Huanming Liu
    • Pengzhi Hong

    ORIGINAL ARTICLE 11 June 2022 Pages: 621 - 634

    

15. Physicochemical, Rheological and Structural Properties of Cold-set Emulsion-filled Gels Based on Whey Protein Isolate-basil Seed Gum Mixed Biopolymers

    • Mohammad Reza Salahi
    • Seyed Mohammad Ali Razavi
    • Mohebbat Mohebbi

    ORIGINAL ARTICLE 25 June 2022 Pages: 635 - 649

    

16. Fabrication, Structural and Emulsifying Properties of Egg White Protein-Dextran Conjugates through Maillard Reaction

    • Xing Yao
    • David Julian McClements
    • Luping Gu

    ORIGINAL ARTICLE 28 June 2022 Pages: 650 - 661