Effect of oil on the rheological properties and reaction behavior of highly concentrated wheat gluten under conditions relevant to high moisture extrusion by Christina Opaluwa, Sarah Deskovski, Heike P. Karbstein, M.Azad Emin

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Erratum to “Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds”... by Aleksei Kaleda, Karel Talvistu, Helen Vaikma, Mari-Liis Tammik, Sirli Rosenvald, Raivo Vilu

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Effect of LAB starters on technological and functional properties of composite carob and chickpea flour plant-based gurt by Chiara Demarinis, Michela Verni, Prabin Koirala, Silvia Cera, Carlo Giuseppe Rizzello, Rossana Coda

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RFID-based sensing in smart packaging for food applications: A review by Jinsong Zuo, Jinxia Feng, Marcelo Gonçalves Gameiro, Yaling Tian, Jing Liang, Yingying Wang, Jianhua Ding, Quanguo He

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Physiochemical properties of jet-cooked amaranth and improved rheological properties by processed oat bran by Sean X. Liu, Diejun Chen, Jingyuan Xu

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Effect of thermal and ultrasonic treatments on technological and physicochemical characteristics of fibrous residues from ahipa and cassava starch extraction by K.N. Strack, C. Dini, M.A. García, S.Z. Viña

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Storage stability and consumer acceptance of soluble protein powders derived from silver carp (Hypophthalmichthys molitrix) by Derek Warren, Casey Showman, Alleda Rose, Jacek Jaczynski, Kristen E. Matak

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Agro-ecological distribution and consumption of wild harvested edible insects, fruits, and vegetables in rural Zimbabwe by Lesley Macheka, Faith A. Manditsera, Ruth T. Ngadze, Juliet Mubaiwa, Shingai Nyarugwe, Courage Bangira, Godfrey Pachavo, George Kembo

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Gluten-free bakery products: Cookies made from different Vicia faba bean varieties by Linda Schmelter, Harald Rohm, Susanne Struck

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Partitioning of nutritional and bioactive compounds between the kernel, hull and husk of five new chickpea genotypes grown in Australia by Joel B. Johnson, Kerry B. Walsh, Surya P. Bhattarai, Mani Naiker

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Trends over the last 25 years and future research into smart packaging for food: A review by Andi Dirpan, Serli Hatul Hidayat, Muspirah Djalal, Andi Fadiah Ainani, Dewi Sisilia Yolanda, Kasmira, Matthew Khosuma, Gloria Tiara Solon, Nadia Ismayanti

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Hypolipidemic-hepatoprotective effect of a cookie added with Opuntia atropes cladodes and Opuntia joconostle fruits in a rat model by Diana Jazmín Duarte-Medina, Héctor Eduardo Martínez-Flores, Eunice Tranquilino-Rodríguez, Juan Pulido Secundino

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High-energy cookies for undernourished adolescents: In vivo rat assay of protein quality and evaluation of storage conditions on cookies shelf-life by Cinu Varghese, Prem Prakash Srivastav, M.S. Roopesh

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Sustainable expansion: Capabilities for “New food source” - Companies by Lynn Johansson, Isak Jonasson, Wiebke Reim

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In vitro study to evaluate anti-inflammatory properties of sorghum extract supplemented bread by Seemab Afrin, Shabir Sidhu

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Comparative evaluation of anthocyanin pigment yield and its attributes from Butterfly pea (Clitorea ternatea L.) flowers as prospective food colorant using different extraction met... by Netravati, Saji Gomez, Berin Pathrose, Mini Raj N, Meagle Joseph P, Bintu Kuruvila

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Erratum to “A survey of willingness to consume insects and a measure of college student perceptions of insect consumption using Q methodology” [Future Foods, 4 (2021) 100046] by Melissa Reed, Bailey F. Norwood, W. Wyatt Hoback, Angel Riggs

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Functional components of peanuts (Arachis Hypogaea L.) and health benefits: A review by S. Çiftçi, G. Suna

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A comprehensive study of physical, antimicrobial and emulsifying properties of self-assembled chitosan/lecithin complexes produced in aqueous media by Antônio Matias Navarrete de Toledo, Nathália Cristina Cirone Silva, Ana Carla Kawazoe Sato, Carolina Siqueira Franco Picone

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Cotton sprouts as potential vegetable source: Nutrient compositions and alterations in metabolomics and transcriptomics between light and dark growth conditions by Yongming Liu, Ling Zhang, Zhanshuai Li, Beibei Hu, Hao Cheng, Kai Zheng, Shuxian Guan, Fuguang Li, Maozhi Ren

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