Green Journals

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Specific charge and a model-based electrochemical limit in pulsed electric field processing of high-chloride foods

Panich Intra, Chatchawan Kantala, Papol Sardyoung

2027-4 Vol. 426 Pages 113397

DOI: 10.1016/j.jfoodeng.2026.113397

Self-cooling assisted mapping of high pressure (HP) metastable phase diagrams of ice I-liquid water and ice III-liquid water in food model systems

Bei Wang, Qiujin Zhu, Guanbo Feng et al.

2027-4 Vol. 426 Pages 113393

DOI: 10.1016/j.jfoodeng.2026.113393

Machine learning-based analysis of process factors associated with quality variability in industrial probiotic manufacturing

Yunjeong Jang, BoYoung Choi, Roneel V. Sharan et al.

2027-4 Vol. 426 Pages 113386

DOI: 10.1016/j.jfoodeng.2026.113386

A parsimonious mechanistic model of aroma synthesis during wine fermentation

Céline Casenave, Agustín G. Yabo, William Dangelser et al.

2027-4 Vol. 426 Pages 113363

DOI: 10.1016/j.jfoodeng.2026.113363

Continuous microchannel synthesis and crystallization engineering of tetramethylpyrazine: Process performance and product quality

Hui Xu, Xuanrui Chen, Qunna Yang et al.

2027-3 Vol. 425 Pages 113385

DOI: 10.1016/j.jfoodeng.2026.113385

Encapsulation of fish oil within a Maillard-reacted lecithin–dextrose matrix using simulated reactive-extrusion conditions: Physicochemical characteristics and oxidative stability

Dila Donmez, Jasper Limon, Juan Pablo Russi et al.

2027-3 Vol. 424 Pages 113306

DOI: 10.1016/j.jfoodeng.2026.113306

Effects of intermittent heat-moisture treatment on the structure, physicochemical properties and digestibility of the corn starch-lysine complex under the xanthan gum system

Wei Wang, Dongdong Huang, Zepeng Ding et al.

2027-3 Vol. 424 Pages 113332

DOI: 10.1016/j.jfoodeng.2026.113332

Scaling hempseed protein isolation from laboratory to pilot scale: Reproducibility, downstream processing challenges, and scale-dependent functionality shifts

Anna Dziuballe, Franziska Hahn, Ismail-Hakki Acir et al.

2027-3 Vol. 424 Pages 113325

DOI: 10.1016/j.jfoodeng.2026.113325

Non-equilibrium interfacial thermodynamics of freeze–thawed yellowfin tuna (Thunnus albacares): Ice surface tension and water-transport driving forces

Pedro J. Fito, Alejandra Lagos-Soto, Rafael Gadea-Girones et al.

2027-3 Vol. 424 Pages 113346

DOI: 10.1016/j.jfoodeng.2026.113346

Field-guided dielectric drying of foods: dynamic material properties, heating uniformity and scale-up boundaries

Chao Xu, Jianfei Xing, Dengwen Lei et al.

2027-3 Vol. 425 Pages 113381

DOI: 10.1016/j.jfoodeng.2026.113381

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