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Food Science and Biotechnology|March 30, 2026
Combined effects of phosphate, curdlan, and transglutaminase on the texture and microstructure of plant-based egg omeletsYaeji Choe, Hyun Woo Choi, Jungwoo HahnFood Science and Biotechnology|March 30, 2026
Biofilm formation, cell hydrophobicity, cytotoxic potential, genetic diversity, resistance to antimicrobials, and toxigenic profile properties among Bacillus cereus groups isolated from kitchen sponges in the Republic of KoreaSe-Gyeong Yoon, Sang-Woo Lee, Hae-In Lee, et al.Food Science and Biotechnology|May 4, 2026
Nutritional and environmental implications of incorporating cultivated meat into the Korean diets: a preliminary analysisDaniel Ryu, Hae Jin Park, Yujin Ahn, et al.Food Science and Biotechnology|May 4, 2026
Effect of chestnut (Castanea mollissima) shells flavonoids on pancreatic lipase, steatosis hepatic L-02 cells and gut microbiotaChenyang Xie, Xuewei Huang, Cunwen Wang, et al.Food Science and Biotechnology|May 4, 2026
Effects of fructooligosaccharides on the physicochemical and antioxidant properties of soymilk fermented with Levilactobacillus brevis VTCC 10397Nguyen Hong Khoi Nguyen, Nam Quoc Tran, Thuan Huynh Dinh Nguyen, et al.Food Science and Biotechnology|May 4, 2026
Gut-liver axis mediates the ameliorative effects of North Hawthorn polysaccharide on liver inflammation and oxidative stress in hyperlipidemic mice via Nrf2 signaling pathwayShi Lingling, Yang Yang, Mingfang Jiang, et al.Food Science and Biotechnology|May 4, 2026
Acinetobacter baumannii in food safety: emerging threats and control strategiesJoo Young Lee, Joo-Sung KimFood Science and Biotechnology|May 4, 2026
Exploring non-thermal techniques to transform the quality dynamics of fruit puree: a comprehensive reviewRahul Das, Souvik Giri, Dipak Das, et al.Food Science and Biotechnology|May 4, 2026
Effect of Orostachys japonica (Maxim.) A. Berge on antioxidant activities, physicochemical properties, and sensory characteristics of pancakes using electronic nose and tongue analysesJin-Hee Choi, Ye-Ji Kim, Jung-Min Hwang, et al.Food Science and Biotechnology|March 2, 2026
Research review of enzyme-responsive packaging in food preservationChaoping Jiang, Yu Hao, Zichun Jin, et al.Pageof 251