Encapsulation of oil in the high moisture extrusion of wheat gluten: Interrelation between process parameters, matrix viscosity and oil droplet size by Christina Opaluwa, Tobias Lott, Heike P． Karbstein, M． Azad Emin

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A biorefinery approach towards valorization of spent coffee ground: Extraction of the oil by supercritical carbon dioxide and utilizing the defatted spent in formulating functional... by Abhinav Sharma, Aratrika Ray, Rekha S. Singhal

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Analyzing the most promising innovations in food printing. Programmable food texture and 4D foods by M.O. Oral, A. Derossi, R. Caporizzi, C. Severini

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Consumers’ interest and willingness to pay for traceable vegetables- An empirical evidence from Bangladesh by A.N.M. Faijul Kabir, Mohammad Jahangir Alam, Ismat Ara Begum, Andrew M. McKenzie

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Physicochemical properties of soybean protein isolate-based gel produced through probiotic fermentation by Junxia Wu, Jianming Cheng, Benu Adhikari, Feng Xue

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Rheological, structural and textural characteristics of 3D-printed and conventionally-produced gluten-free snack made with chickpea and lupin flour by Deepa Agarwal, Alison Wallace, Esther H.-J. Kim, Yukiko Wadamori, Limei Feng, Duncan Hedderley, Marco P. Morgenstern

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The mountain product label: Choice drivers and price premium by Giacomo Staffolani, Djamel Rahmani, Deborah Bentivoglio, Adele Finco, José Maria Gil

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Adjusting the stickiness of concentrated pea protein – apple pectin systems via the biopolymer mixing ratio by Pascal Moll, Hanna Salminen, Adrian Rausch, Christophe Schmitt, Jochen Weiss

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Bioactivity and bioaccessibility of phenolic compounds from Brazilian fruit purees by Ana Paula Stafussa, Giselle Maria Maciel, Débora Gonçalves Bortolini, Wédisley Volpato Maroldi, Valéria Rampazzo Ribeiro, Mariana Millan Fachi, Roberto Pontarolo, Fabiane Bach, Alessandra Cristina Pedro, Charles Windson Isidoro Haminiuk

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Fortification of dietary fiber in cassava pulp by conversion of the remaining starch to resistant starch by Ditpon Kotatha, Yuree Wandee, Wascharin Udchumpisai, Montri Pattarapanawan

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Potential of microalgae as flavoring agents for plant-based seafood alternatives by Bert Coleman, Christof Van Poucke, Bavo Dewitte, Ann Ruttens, Tanja Moerdijk-Poortvliet, Christos Latsos, Koen De Reu, Lander Blommaert, Barbara Duquenne, Klaas Timmermans, Jasper van Houcke, Koenraad Muylaert, Johan Robbens

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Future aspects of insects’ ingestion in Malaysia and Indonesia for human well-being and religion regulation by Nurul Syazwani Ahmad Sabri, Muhammad Imran Firdaus Kamardan, Shi Xuan Wong, Nadia Farhana Azman, Fazrena Nadia Md Akhir, Nor'azizi Othman, Norkumala Awang, Yutaka Kuroki, Hirofumi Hara

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Frog meat products: Acceptance or aversion sensory? by Ana Paula de Oliveira Sancio, Leidiane Alves Coelho, Carolina Paula Gouvêa de Souza, Ana Carolina Bianco Gomes, Rovena Lebarch Rocha, Christiane Mileib Vasconcelos

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Blending side streams. A potential solution to reach a resource efficient, circular, zero-waste food system by Norbert Raak, Susanne Struck, Doris Jaros, Isabel Hernando, İbrahim Gülseren, Anna Michalska-Ciechanowska, Roberto Foschino, Milena Corredig, Harald Rohm

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Impact of defatting and drying methods on the overall liking and sensory profile of a cereal bar incorporating edible insect species by José Carlos Ribeiro, Carla Santos, Rui Costa Lima, Manuela E. Pintado, Luís Miguel Cunha

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Effect of edible film gelatin nano-biocomposite packaging and storage temperature on the store quality of strawberry (Fragaria x ananassa var.duchesne) by Ratna Ratna, Sri Aprilia, Nasrul Arahman, Agus Arip Munawar

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Digital monitoring and response surface methodology optimization of wheat bran bleaching by hydrogen peroxide and its incorporation into wheat Flour by Mohammed Aider, Meriem Zaddem, Ahasanul Karim

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Potential of redcurrant protein-enriched fractions as emulsifier in oil–water-emulsions by L.V. Sankowski, L. Hennig, S. Drusch, M. Brückner-Gühmann

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Characterization of dried pineapple (Ananas comosus L.) peel powder and its application as a novel functional food ingredient in cracker product by Thatchajaree Mala, Sumeth Piayura, Pimchada Itthivadhanapong

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Climate-resilient development: An approach to sustainable food production in sub-Saharan Africa by Fisayo Fagbemi, Dorcas Funmilola Oke, Adeyemi Fajingbesi

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