Extraction of protein from juice blend of grass and clover pressed by a pilot pressing facility combined with a pulsed electric field treatment by Xiaoai Guo, Kemal Aganovic, Ute Bindrich, Andreas Juadjur, Christian Hertel, Edward Ebert, Johannes große Macke, Christoph Geil, Volker Heinz

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Bringing plant-based Cli-meat closer to original meat experience: insights in flavor by Evangelia Zioga, Marie Tøstesen, Sanne Kjærulf Madsen, Radhakrishna Shetty, Claus Heiner Bang-Berthelsen

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Meat substitutes - past, present, and future of products available in Brazil: changes in the nutritional profile by Paula Albuquerque Penna Franca, Patrícia Duque-Estrada, Breno Fraga da Fonseca e Sá, Atze Jan van der Goot, Anna Paola Trindade Rocha Pierucci

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Heat-induced nanoparticles from pumpkin leaf protein for potential application as β-carotene carriers by Milica N. Perović, Zorica D. Knežević Jugović, Mirjana G. Antov

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A review on nutritional, bioactive, toxicological properties and preservation of edible flowers by Soumya Ranjan Purohit, Sandeep Singh Rana, Rubeka Idrishi, Vasudha Sharma, Payel Ghosh

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Growth and metabolic behavior of probiotic Bifidobacterium longum subsp. longum in minimally supplemented soy (tofu) whey by Ricco Tindjau, Jian-Yong Chua, Shao-Quan Liu

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Extraction and physicochemical characteristics of high pressure-assisted cold brew coffee by Liguo Zhang, Xiuju Wang, Annamalai Manickavasagan, Loong-Tak Lim

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Exploring the protein content and odor-active compounds of black soldier fly larvae for future food applications by Lachinkhanim Huseynli, Tuure Parviainen, Tiiu Kyllönen, Heikki Aisala, Kristel Vene

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Candying process for enhancing pre-waste watermelon rinds to increase food sustainability by Laura Maletti, Veronica D'Eusanio, Lisa Lancellotti, Andrea Marchetti, Luca Pincelli, Lorenzo Strani, Lorenzo Tassi

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A bibliometric analysis of 3D food printing research: A global and African perspective by Beatrice Mofoluwaso Fasogbon, Oluwafemi Ayodeji Adebo

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Heterogeneous preferences and market potentials for biofortified foods in sub-Saharan Africa: Evidence from Nigeria by Adetomiwa Kolapo

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Techno-economic assessment of plant-based meat analogue produced by the freeze alignment technique by Teeraya Jarunglumlert, Ratchanon Chantanuson, Ryuta Hayashi, Yuta Katano, Takashi Kusakari, Shinsuke Nagamine, Kentaro Matsumiya, Takashi Kobayashi, Kyuya Nakagawa

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Exploring the potential of cashew waste for food and health applications- A review by Nabila Aslam, Syed Ali Hassan, Fakiha Mehak, Sania Zia, Zuhaib F. Bhat, Seydi Yıkmış, Rana Muhammad Aadil

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Raw materials from snails for food preparation by Maria Α. Pissia, Anthia Matsakidou, Vassilios Kiosseoglou

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Consumer perceptions of plant based beverages: The Ghanaian consumer's perspective by Jacqueline Baaba Acquah, Joris Gerald Niilante Amissah, Nicole Sharon Affrifah, Tim J Wooster, Angelina Opoku Danquah

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Functional and physical properties of commercial pulse proteins compared to soy derived protein by Kai Kai Ma, Lutz Grossmann, Alissa A. Nolden, David Julian McClements, Amanda J. Kinchla

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Effect of plant protein extrudates on hybrid meatballs – Changes in nutritional composition and sustainability by Marie-Christin Baune, Anna-Lena Jeske, Adriano Profeta, Sergiy Smetana, Keshia Broucke, Geert Van Royen, Monika Gibis, Jochen Weiss, Nino Terjung

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Edible insects: As traditional medicine for human wellness by Wahengbam Deepanita Devi, Rajkumari Bonysana, Kokho Kapesa, Pulok Kumar Mukherjee, Yallappa Rajashekar

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A review on health benefits and processing of tempeh with outlines on its functional microbes by Sze Qi Teoh, Nyuk Ling Chin, Chun Wie Chong, Adiratna Mat Ripen, Syahmeer How, Joyce Jen Li Lim

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Protein extraction yield, lipid composition, and emulsifying properties of aqueous extracts of Rhynchophorus phoenicis larvae extracted at pH 3.0 to 10.0. by Aymar Rodrigue Fogang Mba, Elisabeth David-Briand, Michèle Viau, Alain Riaublanc, Germain Kansci, Claude Genot

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