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Zongyuan Han, Shucheng Liu, Jinxuan Cao, Xiqing Yue & Jun-Hua Shao. (2023) A review of oil and water retention in emulsified meat products: The mechanisms of gelation and emulsification, the application of multi-layer hydrogels. Critical Reviews in Food Science and Nutrition 0:0, pages 1-17.
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Qiwen Xie, Guishan Liu & Yuanlv Zhang. (2022) Edible films/coatings containing bioactive ingredients with micro/nano encapsulation: A comprehensive review of their fabrications, formulas, multifunctionality and applications in food packaging. Critical Reviews in Food Science and Nutrition 0:0, pages 1-38.
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Slaven Jurić, Marina Jurić, Żaneta Król-Kilińska, Kristina Vlahoviček-Kahlina, Marko Vinceković, Verica Dragović-Uzelac & Francesco Donsì. (2022) Sources, stability, encapsulation and application of natural pigments in foods. Food Reviews International 38:8, pages 1735-1790.
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Gabriel Abraham Cardoso-Ugarte & María Elena Sosa-Morales. (2022) Essential Oils from Herbs and Spices as Natural Antioxidants: Diversity of Promising Food Applications in the past Decade. Food Reviews International 38:sup1, pages 403-433.
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Samah Mechmechani, Adem Gharsallaoui, Khaled El Omari, Alexandre Fadel, Monzer Hamze & Nour-Eddine Chihib. (2022) Hurdle technology based on the use of microencapsulated pepsin, trypsin and carvacrol to eradicate Pseudomonas aeruginosa and Enterococcus faecalis biofilms. Biofouling 38:9, pages 903-915.
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Atefeh Amiri-Rigi, Soleiman Abbasi & Mohammad Naushad Emmambux. (2022) Background, Limitations, and Future Perspectives in Food Grade Microemulsions and Nanoemulsions. Food Reviews International 0:0, pages 1-39.
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