Green Journals

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Sucrose reduction disrupts colligative equilibrium and molecular mobility in the freeze‐concentrated phase: Implications for recrystallisation evolution and structural stability of cream ice cream

Inês Carmo Luís, Cláudia Campos Pessoa, Diana Daccak et al.

2026-10 Vol. 79 Issue 4

DOI: 10.1111/1471-0307.70178

An antibody‐free nucleic acid lateral flow assay ( <scp>AF</scp> ‐ <scp>NALFA</scp> ) for visual detection of amplified <scp>DNA</scp> from Salmonella enterica in milk

Leonardo Lopes‐Luz, Lucas Carvalho Sucupira, Gabryele Cardoso Sampaio et al.

2026-10 Vol. 79 Issue 4

DOI: 10.1111/1471-0307.70176

Equivalent <scp>HTST</scp> pasteurisation schedules for ice cream mixes between 80 and 90°C: Comparison of Bigelow and Arrhenius models

W Michael A Mullan

2026-10 Vol. 79 Issue 4

DOI: 10.1111/1471-0307.70170

Microbial alpha diversity in goat milk: A meta‐analysis of Shannon index estimates with contextual analysis of Lactobacillus abundance

Nare Jessica Monareng, Keabetswe Tebogo Ncube, Charles van Rooi et al.

2026-10 Vol. 79 Issue 4

DOI: 10.1111/1471-0307.70175

Linking membrane ageing to fouling dynamics and surface property alterations in skim milk microfiltration

Freja Mardal, Rose Cramer Dam, Emma Skov Thomsen et al.

2026-10 Vol. 79 Issue 4

DOI: 10.1111/1471-0307.70169

Exploring the potential application of Bacillus subtilis JLCC513 in the development of cheese whey‐based beverages: A nutritional and aroma perspective

Bimi Zhang, Mubai Sun, Sheng Yu et al.

2026-10 Vol. 79 Issue 4

DOI: 10.1111/1471-0307.70164

Celebrating global dairy science and innovation at the <scp>IDF</scp> World Dairy Summit 2026

Nivedita Datta, Lokesh Kumar, Michael Mullan et al.

2026-10 Vol. 79 Issue 4

DOI: 10.1111/1471-0307.70172

Quantifying the economic impact of relative casein excess in Cheddar cheesemaking using Van Slyke yield modelling and net margin analysis

W Michael A Mullan

2026-10 Vol. 79 Issue 4

DOI: 10.1111/1471-0307.70174

Inhibitory effect of Limosilactobacillus reuteri and nisin against Listeria monocytogenes in pasteurised Halloumi cheese

Amin N Olaimat, Murad A Al‐Holy, Ala Qatatsheh et al.

2026-9-30 Vol. 79 Issue 4

DOI: 10.1111/1471-0307.70167

Effect of ionic gelation and spray chilling microencapsulation on physicochemical, rheological and sensory properties of green tea polyphenol‐enriched ice cream ( Camellia sinensis )

Camila Sampaio Cutrim, Izabela Dutra Alvim, Marco Antonio Sloboda Cortez

2026-9-30 Vol. 79 Issue 4

DOI: 10.1111/1471-0307.70161

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Recent Articles

Sucrose reduction disrupts colligative equilibrium and molecular mobility in the freeze‐concentrated phase: Implications for recrystallisation evolution and structural stability of cream ice cream

An antibody‐free nucleic acid lateral flow assay ( <scp>AF</scp> ‐ <scp>NALFA</scp> ) for visual detection of amplified <scp>DNA</scp> from <i>Salmonella enterica</i> in milk

Equivalent <scp>HTST</scp> pasteurisation schedules for ice cream mixes between 80 and 90°C: Comparison of Bigelow and Arrhenius models

Microbial alpha diversity in goat milk: A meta‐analysis of Shannon index estimates with contextual analysis of <i>Lactobacillus</i> abundance

Linking membrane ageing to fouling dynamics and surface property alterations in skim milk microfiltration

Exploring the potential application of <i>Bacillus subtilis JLCC513</i> in the development of cheese whey‐based beverages: A nutritional and aroma perspective

Celebrating global dairy science and innovation at the <scp>IDF</scp> World Dairy Summit 2026

Quantifying the economic impact of relative casein excess in Cheddar cheesemaking using Van Slyke yield modelling and net margin analysis

Inhibitory effect of <i>Limosilactobacillus reuteri</i> and nisin against <i>Listeria monocytogenes</i> in pasteurised Halloumi cheese

Effect of ionic gelation and spray chilling microencapsulation on physicochemical, rheological and sensory properties of green tea polyphenol‐enriched ice cream ( <i>Camellia sinensis</i> )