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| Characterisation and functionality of fructo-oligosaccharides affecting water status of strawberry fruit (Fragraria vesca cv. Mara de Bois) during postharvest storage | | Food chemistry |
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| Effects of two novel Wx-A1 alleles of common wheat (Triticum aestivum L.) on amylose and starch properties | | Journal of cereal science |
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| A cryoprotective and cold-adapted 1,3-β-endoglucanase from cherimoya (Annona cherimola) fruit | | Phytochemistry |
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| Comparative study of the composition and thermal properties of protein isolates prepared from nine Phaseolus vulgaris legume varieties | | Food research international |
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| The Effect of Tripalmitin Crystallization on the Thermomechanical Properties of Candelilla Wax Organogels | | Food biophysics |
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| Physicochemical, thermal, and rheological properties of acid-hydrolyzed sago (Metroxylon sagu) starch | | Lebensmittel-Wissenschaft |
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| Partial dehydration and cryopreservation of Citrus seeds | | Journal of the science of food and agriculture |
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| Physicochemical and structural characterisation of protein isolate, globulin and albumin from soapnut seeds (Sapindus mukorossi Gaertn.) | | Food chemistry |
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| Surface charge and conformational properties of phaseolin, the major globulin in red kidney bean (Phaseolus vulgaris L): effect of pH | | International journal of food science and technology |
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| Starch isolation method impacts soft wheat (Triticum aestivum L. cv. Claire) starch puroindoline and lipid levels as well as its functional properties | | Journal of cereal science |
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| Microencapsulation of papain using carboxymethylated flamboyant (Delonix regia) seed gum | | Innovative food science and emerging technologies |
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| Physicochemical properties of acetylated starches from some Indian kidney bean (Phaseolus vulgaris L.) cultivars | | International journal of food science and technology |
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| Effects of high hydrostatic pressure on physicochemical and functional properties of walnut (Juglans regia L.) protein isolate | | Journal of the science of food and agriculture |
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| Determination of the oxidative stability by DSC of vegetable oils from the Amazonian area | | Bioresource technology |
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| Quantification of adulterant agents in extra virgin olive oil by models based on its thermophysical properties | | Journal of food engineering |
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| Chemical composition, thermal and viscoelastic characterization of tuber starches growing in the yucatan peninsula of mexico | | Journal of food process engineering |
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| Physicochemical properties, resistant starch content and enzymatic digestibility of unripe banana, edible canna, taro flours and their rice noodle products | | International journal of food science and technology |
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| Extraction, purification and characterization of wax from flax (Linum usitatissimum) straw | | European journal of lipid science and technology |
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| Polymerization of euphorbia oil with Lewis acid in carbon dioxide media | | Industrial crops and products |
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| The effect of freeze–thaw cycles on microstructure and physicochemical properties of four starch gels | | Food hydrocolloids |
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| Characteristics of native and enzymatically hydrolyzed Zea mays L., Fritillaria ussuriensis Maxim. and Dioscorea opposita Thunb. starches | | Food hydrocolloids |
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| Study of the puffing process of amaranth seeds by dielectric spectroscopy | | Journal of food engineering |
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| A comparative study of physicochemical and conformational properties in three vicilins from Phaseolus legumes: Implications for the structure–function relationship | | Food hydrocolloids |
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| Fungal Growth Inhibition of Regenerated Cellulose Nanofibrous Membranes Containing Quillaja Saponin | | Archives of environmental contamination and toxicology |
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| Water sorption behavior and thermal analysis of freeze-dried, Refractance Window-dried and hot-air dried açaí (Euterpe oleracea Martius) juice | | Lebensmittel-Wissenschaft |
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| Physicochemical characteristics of inulins obtained from Jerusalem artichoke (Helianthus tuberosus L.) | | European food research and technology |
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| Fractionation and characterization of teff proteins | | Journal of cereal science |
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| Changes in chemical composition of Phoenix canariensis Hort. Ex Chabaud palm seed oil during the ripening process | | Scientia horticulturae |
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| Characteristics of Prunus serotina seed oil | | Food chemistry |
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| Effects of molecular characteristics of on konjac glucomannan glass transitions of potato amylose, amylopection and their mixtures | | Journal of the science of food and agriculture |
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| Characterisation of phenolic compounds of Inca muña (Clinopodium bolivianum) leaves and the feasibility of their application to improve the oxidative stability of soybean oil during frying | | Food chemistry |
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| Comparative study on chemical compositions and properties of protein isolates from mung bean, black bean and bambara groundnut | | Journal of the science of food and agriculture |
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| Effect of water and guar gum content on thermal properties of chestnut flour and its starch | | Food hydrocolloids |
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| Gelation, thermal and pasting properties of pigeon pea (Cajanus cajan L.), dolichos bean (Dolichos lablab L.) and jack bean (Canavalia ensiformis) flours | | Journal of food engineering |
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| Effect of trehalose and ultrasound-assisted osmotic dehydration on the state of water and glass transition temperature of broccoli (Brassica oleracea L. var. botrytis L.) | | Journal of food engineering |
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| Preparation of Biopolymers from Plant Oils in Green Media | | BioEnergy research |
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| Thermal properties of globulin from rice (Oryza sativa) seeds | | Food research international |
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| State diagrams of freeze-dried camu-camu (Myrciaria dubia (HBK) Mc Vaugh) pulp with and without maltodextrin addition | | Journal of food engineering |
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| Structural characteristics of gels formed by mixtures of carrageenan and mucilage gum from Opuntia ficus indica | | Carbohydrate polymers |
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| Effects of supercritical fluid extraction on Curcuma longa L. and Zingiber officinale R. starches | | Carbohydrate polymers |
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| Physicochemical and Functional Properties of Hemp (Cannabis sativa L.) Protein Isolate | | Journal of agricultural and food chemistry |
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| Characterization of new starches separated from different Chinese yam (Dioscorea opposita Thunb.) cultivars | | Food chemistry |
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| Studies on the physicochemical, morphological, thermal and crystalline properties of starches separated from different Dioscorea opposita cultivars | | Food chemistry |
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| Thermal properties of buckwheat proteins as related to their lipid contents | | Food research international |
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| Physicochemical properties of starch obtained from Dioscorea nipponica Makino comparison with other tuber starches | | Journal of food engineering |
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| Changes in water status of cherimoya fruit during ripening | | Postharvest biology and technology |
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| Influence of incubation temperature and time on resistant starch type III formation from autoclaved and acid-hydrolysed cassava starch | | Carbohydrate polymers |
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| A new method of producing date powder granules: Physicochemical characteristics of powder | | Journal of food engineering |
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| Study on formation of starch-lipid complexes during extrusion-cooking of almond flour | | Journal of food engineering |
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| A study on freeze-thaw characteristics and microstructure of Chinese water chestnut starch gels | | Journal of food engineering |
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| Study of conformation of vicilin from Dolichos lablab and Phaseolus calcaratus by Fourier-transform infrared spectroscopy and differential scanning calorimetry | | Food research international |
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| Natural weathering of rape straw flour (RSF)/HDPE and nano-SiO2/RSF/HDPE composites | | Carbohydrate polymers |
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| Monovarietal Extra Virgin Olive Oils: Correlation Between Thermal Properties and Chemical Composition | | Journal of agricultural and food chemistry |
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| Composition and Thermal Stability of Anthocyanins from Chinese Purple Corn (Zea mays L.) | | Journal of agricultural and food chemistry |
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| State diagram and water adsorption isotherm of raspberry (Rubus idaeus) | | Journal of food engineering |
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