Latest Research in Food composition and properties

Top Research Topics in Food composition and properties

• Food composition and properties — 29 papers
• Nanocomposite Films for Food Packaging — 9 papers
• Food Drying and Modeling — 3 papers
• Listeria monocytogenes in Food Safety — 3 papers
• Meat and Animal Product Quality — 3 papers
• Plasma Applications and Diagnostics — 2 papers
• Collagen: Extraction and Characterization — 2 papers
• Digestive system and related health — 2 papers
• Microbial Inactivation Methods — 2 papers
• Advanced Cellulose Research Studies — 1 papers

Highest-Cited Papers

1. Inactivation of Escherichia coli and Bacillus cereus in Myungran jeotgal (Korean traditional salted pollack roe) using floating electrode-dielectric barrier discharge plasma
2. Development of Tamarind Extract Incorporated Casein Films as an Edible Coating on Carissa Carandas Linn .
3. Thermodynamic Aspects of Mixed-Linkage Glucan and Nanocellulose Interactions
4. ОРГАНОЛЕПТИЧНА ОЦІНКА ЇСТІВНИХ ПОКРИТТІВ ДЛЯ СВІЖОНАРІЗАНИХ ЯБЛУК НА ЕТАПІ ДОТЕХНОЛОГІЧНОГО СКРИНІНГУ В УМОВАХ ХОЛОДИЛЬНОГО ЛАНЦЮГА
5. Regularities of the Structure Formation Process in Complex Food Systems During Mixing
6. Comparative evaluation of fish gelatin production via acid hydrolysis, enzymatic process, and hydrothermal: Product quality, environmental impacts, and sustainability trade-offs
7. Amazonian Nanobioeconomy 5.0: A Critical Integrative Review and Conceptual Framework Toward a Just Planetary Transition
8. Development of a chitosan-based edible coating enhanced with citric and ascorbic acids for enhancing postharvest quality and microbiological stability of tomato (Solanum lycopersicum)
9. Native Starch Granules from Unconventional Peruvian Sources: Banana, Mango and Taro
10. Starch Selection in Sweet Food Systems: A Texture‐Driven Framework Across Confectionery and Dessert Matrices
11. Empirical Mass-Retention Modeling, Image-Based Surface Texture Analysis and Color Evaluation in Vegetable Retanning of Wet-Blue Leather
12. Comparative Characterization of the Multiscale Structure, Physicochemical Properties, and In Vitro Digestibility of Starches from Selected Stress-Resistant Rice Varieties
13. Starches in Extruded and Processed Foods
14. Development of food processing technologies using fine bubbles
15. Evaluation of techno-functional, morphological, and rheological characteristics of spontaneously fermented wheat starch
16. Slow Dietary Energy Release From Glucose Sources
17. Galactooligosaccharide-enriched lactose-free milk production, health benefits, and food applications
18. Simultaneous thermo-enzymatic modification of pea starch at atmospheric and high temperature-pressure conditions: Implications for structure and resistance to digestibility
19. Mechanistic Insights into Texture and Microstructure Evolution During Intermittent Microwave-Convective Drying of Cellular Plant-Based Food Material
20. Starch-Dominated, Matrix-Modulated Gelation and Structural Recovery in Air-Classified Protein-Rich and Starch-Rich Chickpea Fractions