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2025	Preparation and Characterization of Superfine Longan Powder Rich in Polysaccharides: Optimization of Processing Conditions and Functional Properties Food Science & Nutrition Jiameng Liu, Chong Chen, Zihan Wang, Lijing Lin
2025	Effect of different particle-sized lotus leaf powder dried by different conditions on shelf-life of green wheat leaf beverage Frontiers in Sustainable Food Systems Panpan Guo, Zhuangzhuang Qiu
2025	Unveiling the functional potential of fava bean pod powder: How particle size Shapes bioactive properties LWT Abel I. Barrial-Lujan, Eva García-Martínez, María del Mar Camacho, Nuria Martínez-Navarrete
2025	The combined application of organic fertilizer and biochar modifies the structure and enhances the functional properties of Tartary buckwheat protein International Journal of Biological Macromolecules Siyuan Zhang, Chenxi Wan, Jincai Tao, Enlei Li, Minlong Du, Jiahao Ge, Qi Wang, Shaofei Li, Qingming Wang, Meng Wang, Pu Yang, Baili Feng, Jinfeng Gao
2024	Green bean seed coagulant for turbidity removal: parameter optimization and modelling Water Practice & Technology Amina Adedoja Owodunni, Suzylawati Ismail, Ooi Boon Seng
2024	Molecular investigation of soybean protein for improving the stability of quinoa (Chenopodium quinoa willd.) milk substitute Food Chemistry Sumei Zhou, Xinghao Liu, Yajun Cui, Siyi Chen, Fang Zhong, Jing Lu, Chunli Kong
2024	Microstructural Modification and Sorption Capacity of Green Coffee Beans Foods Weixue Dong, Yutaka Kitamura, Mito Kokawa, Taroh Suzuki, Rasool Khan Amini
2024	Effect of type of fiber and its physicochemical properties on performance, digestive transit time, and cecal fermentation in broilers from 1 to 23 d of age Poultry Science A. Rybicka, R. del Pozo, D. Carro, J. García
2024	Effect of superfine grinding chestnut powder on the structural and physicochemical properties of wheat dough International Journal of Biological Macromolecules Zhenan Rao, Fubing Kou, Qiming Wang, Xiaojuan Lei, Jichun Zhao, Jian Ming
2024	Opportunities and challenges of plant proteins as functional ingredients for food production Proceedings of the National Academy of Sciences Lara Etzbach, Susanne Gola, Fabian Küllmer, Ismail-Hakki Acir, Daria Wohlt, Laura Melanie Ignatzy, Stephanie Bader-Mittermaier, Ute Schweiggert-Weisz
2023	Techno-Functional and Sensory Characterization of Commercial Plant Protein Powders Foods Kadi Jakobson, Aleksei Kaleda, Karl Adra, Mari-Liis Tammik, Helen Vaikma, Tiina Kriščiunaite, Raivo Vilu
2023	Potentials of superfine grinding in quality modification of food powders CyTA - Journal of Food Haile T. Duguma, Liyan Zhang, Chigozie E. Ofoedu, James S. Chacha, Adedoyin O. Agunbiade
2023	Nutritional, Physicochemical, Functional, and Textural Properties of Red Pepper (Capsicum annuum L.), Red Onion (Allium cepa), Ginger (Zingiber officinale), and Garlic (Allium sativum): Main Ingredients for the Preparation of Spicy Foods in Ethiopia Journal of Food Quality Biadge Kefale, Mulugeta Admasu Delele, Solomon Workneh Fanta, Solomon Mekonnen Abate
2023	Principal component analysis for particle size‐based classification of gorgon nut flour and their morphological, structural, thermal and pasting characteristics International Journal of Food Science & Technology Rajiv Sharma, Nachiket Kotwaliwale, Navdeep Jindal, Dharmesh C. Saxena
2023	Common beans as a source of food ingredients: Techno‐functional and biological potential Comprehensive Reviews in Food Science and Food Safety Arturo Alfaro‐Diaz, Alejandro Escobedo, Diego A. Luna‐Vital, Gustavo Castillo‐Herrera, Luis Mojica
2023	The impact of milling parameters on physiochemical, nutritional, color, flowability, and functional properties of raw gorgon nut flour fractions Journal of Food Measurement and Characterization Rajiv Sharma, Nachiket Kotwaliwale, Navdeep Jindal, D. C. Saxena
2023	A novel whole peanut butter refined by stirred media mill: The size, microstructure, rheology, nutrients, and flavor Journal of Food Science Changhong Li, Taotao Dai, Lizhen Deng, Xixiang Shuai, Xiaohong He, Ti Li, Chengmei Liu, Jun Chen
2022	The Effect of Vibratory Grinding Time on Moisture Sorption, Particle Size Distribution, and Phenolic Bioaccessibility of Carob Powder Molecules Libor Červenka, Michaela Frühbauerová, Jiří Palarčík, Sali Muriqi, Helena Velichová
2022	Evaluation of antioxidant activities of lotus rhizome root powder prepared by different drying conditions and its application to raw and cooked pork patties Food Packaging and Shelf Life Zhuang Zhuang Qiu, Koo Bok Chin
2022	Modification of physicochemical, functional properties, and digestibility of macronutrients in common bean (Phaseolus vulgaris L.) flours by different thermally treated whole seeds Food Chemistry Uyory Choe, Juan M. Osorno, Jae-Bom Ohm, Bingcan Chen, Jiajia Rao
2022	Effects of multiscale-mechanical fragmentation on techno-functional properties of industrial tobacco waste Powder Technology Yue Zhang, Ruidong Li, Guanlan Shang, Hong Zhu, Hui Wang, R. Pandiselvam, Dengwen Lei, Ziping Ai, Yanhong Liu
2022	Functional and Chemical Properties of Gim (Porphyra yezoensis) as Affected by the Product Form Journal of Aquatic Food Product Technology Supattra Supawong, Jae W. Park, Joodong Park
2022	Effect of larval nutrition on the hemolymph protein composition during metamorphosis of Anastrepha obliqua Bulletin of Entomological Research Olivia Rincón-Betancurt, Marysol Aceituno-Medina, Luz Verónica García-Fajardo, Emilio Hernández
2022	Effect of ultrasound pretreatment on the drying kinetics and characteristics of pregelatinized kidney beans based on microwave-assisted drying Food Chemistry Mengge Li, Bo Wang, Weiqiao Lv, Donglin Zhao
2021	Big particles, best nutrition? Absorption and excretion of protein by Anastrepha obliqua larvae (Diptera: Tephritidae) Bulletin of Entomological Research Olivia Rincón-Betancurt, Marysol Aceituno-Medina, Luz Verónica García-Fajardo, Emilio Hernández
2021	Effects of particle size on structural, physicochemical, and functional properties of potato residue from starch isolation and quality characteristics of residue-based starch noodles Food Science and Technology International Md. Hasan Waliullah, Taihua Mu, Mengmei Ma, Jingwang Chen
2021	Physicochemical, functional, oxidative stability and rheological properties of red pepper (Capsicum annuum L.) powder and paste International Journal of Food Properties Henock Woldemichael Woldemariam, Shimelis Admassu Emire, Paulos Getachew Teshome, Stefan Toepfl, Kemal Aganovic
2021	Cyanidin-3-O-glucoside represses tumor growth and invasionin vivoby suppressing autophagyviainhibition of the JNK signaling pathways Food & Function Tian Wei, Xiaowen Ji, Jinsong Xue, Yan Gao, Xiaomei Zhu, Guiran Xiao
2020	Physicochemical, functional and rheological properties of grass pea (Lathyrus sativus L.) flour as influenced by particle size Heliyon Manju Bala, Saksham Handa, Mridula D, R.K. Singh
2020	Recent advances in processing food powders by using superfine grinding techniques: A review Comprehensive Reviews in Food Science and Food Safety Wenjie Gao, Feng Chen, Xi Wang, Qingran Meng
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