Current Research in Food Science

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Top Publications

• Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms

  Serafim Bakalis;Serafim Bakalis;Vasilis P. Valdramidis;Dimitrios Argyropoulos;Lilia Ahrne

  (2020)
  222 Citations

• Relationship between color and antioxidant capacity of fruits and vegetables.

  Ezgi Doğan Cömert;Burçe Ataç Mogol;Vural Gökmen

  (2020)
  220 Citations

• Hypotheses concerning structuring of extruded meat analogs

  Unknown

  (2023)
  122 Citations

• Effects of carrier agents on powder properties, stability of carotenoids, and encapsulation efficiency of goldenberry (Physalis peruviana L.) powder produced by co-current spray drying.

  Lara Etzbach;Messina Meinert;Thilo Faber;Carolin Klein

  (2020)
  88 Citations

• Formation and characterization of protein-based films from yellow pea (Pisum sativum) protein isolate and concentrate for edible applications.

  Caleb Acquah;Yujie Zhang;Marc A. Dubé;Chibuike C. Udenigwe

  (2020)
  76 Citations

• Evaluating the use of zein in structuring plant-based products.

  Kristin D. Mattice;Alejandro G. Marangoni

  (2020)
  74 Citations

• Encapsulation and controlled release of vitamin C in modified cellulose nanocrystal/chitosan nanocapsules.

  Jiyoo Baek;Mohankandhasamy Ramasamy;Natasha Carly Willis;Dae Sung Kim

  (2021)
  69 Citations

• Emerging trends in the agri-food sector: Digitalisation and shift to plant-based diets

  (2022)
  67 Citations