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Food Science and Biotechnology|May 18, 2026
Modulating effects of 2'-fucosyllactose and 6'-sialyllactose supplementation in a nutrient-rich skim milk base on immune function and gut microbiota in healthy miceXiaoying Feng, Xiaojiang Jia, Huidong Huang, et al.
Food Science and Biotechnology|May 18, 2026
Effect of drying techniques on synbiotic encapsulationPothiyappan Karthik, Ramasamy Rajam, Ravi Sanjana, et al.
Food Science and Biotechnology|May 18, 2026
Fabrication of polylactic acid-based active packaging incorporating rhamnolipid-stabilized essential oil emulsion for post-harvest banana preservation and shelf-life enhancementSwethaa Venkataraman, Keerthiga Ramalingam, Kanishka Mohan Raj, et al.
Food Science and Biotechnology|September 29, 2018
Enzymatic susceptibility of wheat gluten after subcritical water treatmentYun-Hee Hwang, Gorae Kim, Jung-Kue Shin, et al.
Food Science and Biotechnology|March 30, 2026
Identification and characterization of an isomaltooligosaccharide utilizing α-glucosidase from the resistant-starch degrading gut bacterium Ruminococcoides bili FMB-J6Jae-Won Lee, Ye-Jin Kim, Dong-Ho Seo, et al.
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 Hahn
Food 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.
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