Research Progress on Nutrition and Functional Properties of Germinated Quinoa by GUAN Xiao, MA Zhi-min, SONG Hong-dong, KONG Qu-li, WANG Xiao-xuan, LI Cheng, LI Fan

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Research Progress on Quality Improvement of Rice Bread by Yinyuan HE, Yuxuan CUI, Fenglian CHEN, Xinyang LI, Xinlai DOU, Ran AN, Na ZHANG

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Research progress on the separation, purification, characterization, biological activity and application of pectin from Premna microphylla Turcz leaves by QIU Shunli, ZHANG Shuting, XUAN Hualong, HUANG Kai, LIU Shuang, MA Kuan, TANG Huali

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Variety-based physical characterization and pre-gelatinization-induced functional-rheological changes in kidney beans by Jasjot Kaur, Rashmi Singh, Radhika Bansal, Srishti Upadhyay, Shivani Desai, Yogesh Kumar, Gourav Chakraborty, Monika Satankar, Vijay Singh Sharanagat

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Can Chocolate Be Classified as an Ultra-Processed Food? A Short Review on Processing and Health Aspects to Help Answer This Question by Cynthia Ditchfield, Marta Mitsui Kushida, Monica R. Mazalli, Paulo J. A. Sobral

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Application of Calcium Chloride-Sodium Alginate to Improve the Texture of Quick-Frozen Heracleum moellendorffii by Xiao-mei Li, Li-kun Ren, Yang Yang, Xin Bian, Yu Fu, Lian-cheng Zhao, Zhu-jing Xing, Yan-guo Shi, Wojciech Piekoszewski, Na Zhang

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Rheology of Emulsion-Filled Gels Applied to the Development of Food Materials by Ivana M. Geremias-Andrade, Nayla P.B.G. Souki, Izabel C.F. Moraes, Samantha C. Pinho

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Lentil protein: impact of different extraction methods on structural and functional properties by Cristiane Grella Miranda, Paula Speranza, Louise Emy Kurozawa, Ana Carla Kawazoe Sato

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Progress in the Investigation on Nutrition and Starch Properties of Quinoa by WANG Xiao-xuan, ZHANG Yu, QIAN Cheng, YI Xue-er, MA Zhi-min, LI Fan, LI Cheng, GUAN Xiao✉

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A Review of the Nutritional Composition, Storage Challenges, Processing Technology and Widespread Use of Bamboo Shoots by Ting Ma, Wenfeng Mo, Beibei Lv, Wenxuan Wang, Hailin He, Cuiwen Jian, Xiaoling Liu, Shubo Li, Yuan Guo

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Research Progress on Formation Mechanisms and Removal Methods of Soybean Milk and Bean Odor by Yang YANG, Aiyuan GE, Likun REN, Lulu LI, Chunmin MA, Xin BIAN, Shuqin SHU, Na ZHANG

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Ultrasonic-assisted extraction brings high-yield polysaccharides from Kangxian flowers with cosmetic potential by Yang Zhang, Yihui Liu, Yingying Cai, Yuping Tian, Lianfa Xu, Aibei Zhang, Chen Zhang, Shushu Zhang

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Chemical composition and pharmacological properties of Flos sophorae immaturus, Flos sophorae and Fructus sophorae: a review by Ping Shi, Jiajun Liao, Ting Duan, Qingling Wu, Xiaoni Huang, Xiaodong Pei, Chenghua Wang

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Water soluble dietary fiber from walnut meal as a prebiotic in preventing metabolic syndrome by Guoliang Wang, Diying Zhong, Haohan Liu, Tao Yang, Qiqi Liang, Jing Wang, Runguang Zhang, Youlin Zhang

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Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba by Panpan Yang, Qin Wang, Yurou Yang, Anyan Wen, Haiying Zeng, Na Liu, Likang Qin

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Young apple polyphenols postpone starch digestion in vitro and in vivo by Dan Li, Lijun Sun, Yongli Yang, Zichao Wang, Xi Yang, Ting Zhao, Tian Gong, Li Zou, Yurong Guo

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Erratum to “Gluten-free bakery products: Cookies made from different Vicia faba bean varieties” [Future Foods, 4 (2021) 100038] by Linda Schmelter, Harald Rohm, Susanne Struck

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Consumers’ Understanding of Ultra-Processed Foods by Juliana Sarmiento-Santos, Melissa B. N. Souza, Lydia S. Araujo, Juliana M. V. Pion, Rosemary A. Carvalho, Fernanda M. Vanin

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Photoresponsive triple shape memory polymers with a self-healing function based on poly (lactic acid)/polycaprolactone blends by Yanan Wang, Lijie Huang, Xiyue Wang, Xuyang Lu, Beiwei Wang, Yafei Qin, Chongxing Huang

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From Orange Juice By-Product in the Food Industry to a Functional Ingredient: Application in the Circular Economy by Larissa Alves de Castro, Jaqueline Miranda Lizi, Eduardo Galvão Leite das Chagas, Rosemary Aparecida de Carvalho, Fernanda Maria Vanin

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