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LWT-Food Science and Technology

IF6.6
Papers16539
Citations86136
Journal Papers 16398
Publication Date
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Influence of isochlorogenic acid isomers and stepwise assembly with β-lactoglobulin and hyaluronic acid on constructing a non-covalent ternary carrier for curcumin delivery
deleteLWT-Food Science and Technology
IF6.6
delete2026-09-26
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deleteLing Li; Hongyan Xu; Qianqian Ding; Danli Wang; Tinglan Yuan; Gongshuai Song; Jinyan Gong
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Surface modification of gliadin nanoparticles by natural tea infusions improves the whipping performance of clean-label creams
deleteLWT-Food Science and Technology
IF6.6
delete2026-09-26
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deleteWenxin Chen; Zhichang Deng; Shuxin Ye; Jing Li; Wei Gao; Bin Li; Hongshan Liang
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Modification of myoglobin structure and in vitro digestion by phenolic compounds with different structures
deleteLWT-Food Science and Technology
IF6.6
delete2026-09-26
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deleteWei Wang; Xiaomin Wang; Ziyi Zhang; Shumin Yi; Xuepeng Li; Jianrong Li; Chang Zhang; Hongbo Mi; Yanrong Jiang
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Effects of Ultrasonic Pretreatment on Hot-air Drying Behavior and Microscopic Pore Structure of green Sichuan pepper (Zanthoxylum armatum)
deleteLWT-Food Science and Technology
IF6.6
delete2026-09-26
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deleteBin Li; Yuelang Liu; Zebao Li; Zongyu Xie; Hao Wu; Xuefeng Zhang; Chuanwei Luo; Zhiheng Zeng
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Core-shell structured protein oleogel by chitosan conjugation and curcumin interfacial complexation as fat replacer for Xiaodu quality enhancement
deleteLWT-Food Science and Technology
IF6.6
delete2026-09-26
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deleteLimai Yangyang Hu; Limai Tang; Zhuo Wang; Hui Yu; Mingzi Zhu; Yangying Sun; Daodong Pan
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Modulation and mechanistic control over fish gelatin hydrogelation using the variety of different ionic groups found on naturally occurring anionic polysaccharides
deleteLWT-Food Science and Technology
IF6.6
delete2026-09-26
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deleteXianni Su; Qiaoli Zhao; Zhuo Wang; Qiuyu Xia; Baojun Xu; Saiyi Zhong; Rui Li; Richard Williams; Colin J. Barrow
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Comparative effects of superchilling, refrigeration and freezing on storage quality, lignification and enzymatic browning of Chimonobambusa utilis shoots
deleteLWT-Food Science and Technology
IF6.6
delete2026-09-25
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deleteQin Li; Manchang Huang; Changkun Wu; Yihe Zhao
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Effects of red pepper powder colour–pungency characteristics on kimchi fermentation and sensory quality: A proof-of-concept half-dose assessment
deleteLWT-Food Science and Technology
IF6.6
delete2026-09-25
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deleteJi-Hee Yang; Hae-Il Yang; Se-Jin Park; Ju Young Lim; Young-Bae Chung; Woo Jin Jun; Sung-Gi Min
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From structural modification to enhanced gelation: A comprehensive evaluation of superheated steam-treated quinoa flour in surimi
deleteLWT-Food Science and Technology
IF6.6
delete2026-09-25
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deleteJiebin Cai; Miao Wang; Yuzhen Han; Wei Deng; Zhaonan Wei; Binxiong Liu; Yanqiong Chen; Ting Fang
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Jiuqu supplementation enriches whiskey-relevant volatile metabolites in corn-whiskey mash: volatile metabolomics and microbial ecological associations
deleteLWT-Food Science and Technology
IF6.6
delete2026-09-25
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deleteYan Chen; Jialin Ren; Yiyue Wang; Huilin Shi; Xingwang Gao; Yonghong Fan; Jiang Zhang
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Structural features, physicochemical properties and functional activities of soluble dietary fiber from Hericium erinaceus mycelium and fruiting body via ultrasound-assisted compound enzymatic extraction
deleteLWT-Food Science and Technology
IF6.6
delete2026-09-25
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deleteQing Ge; Hao-tian Wei; Chang Liu; Hui-min Yang; Hong-yi Han; Xiao-feng Peng; Jian-ping Xu; Jian-wei Mao
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Corrigendum to “Effects of pH-shifting and ultrasonication on the structure, surface characteristics, and emulsifying properties of co-dispersions containing pea protein and sodium caseinate” [LWT - Food Science and Technology 231 (2025) 118400]
deleteLWT-Food Science and Technology
IF6.6
delete2026-09-25
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deleteXiaoyao Du; Rui Chen; Guangjie Xie; Xiaosong Ye; Yuqin Wang; Cheng Xue; Zhipeng Yu; Yongshun Zang; Yixuan Li; Zhengtao Zhao
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deleteLWT-Food Science and Technology
IF6.6
delete2026-09-25
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deleteHualin Nie; Kyumin Sim; Mina K. Kim; Soo Hwan Suh
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Employing protective colloids in traditional method sparkling wine production
deleteLWT-Food Science and Technology
IF6.6
delete2026-09-25
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deleteEstefanía López; Francisca Galdames; Jose Ignacio Covarrubias; Cristina Ubeda; Álvaro Peña-Neira; Mariona Gil i Cortiella
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Reshaping acidity and aroma in high-acid Haskap berry wine: role of an acid-adapted Meyerozyma guilliermondii
deleteLWT-Food Science and Technology
IF6.6
delete2026-09-25
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deletePu Zhang; Jiayuan Luo; Shuang Liang; Min Shi; Yihong Bao; Junwei Huo
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Integrated transcriptomic and proteomic analysis reveals antagonistic mechanisms of Paenibacillus polymyxa J60 against Botrytis cinerea
deleteLWT-Food Science and Technology
IF6.6
delete2026-09-25
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deleteHuizhen Wang; Shiran Sun; Zaizhu Yuan; Ye Li; Wanru Chen; Xuewei Shi; Bin Wang; Yu Chen
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A novel low-molecular-weight pectin from sand pear (Pyrus pyrifolia Nakai) pulp improves the quality of yogurt: a comparative study with fructooligosaccharide
deleteLWT-Food Science and Technology
IF6.6
delete2026-09-24
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deleteXiaoping Yang; Jing Fan; Chuanhui Fan; Jingguo Zhang; Wei Du; Xin Mei; Jianbin Shi; Hongmei Shi; Hongju Hu; Wei Liu; Qiliang Chen
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Coordinating Hazard Reduction and Flavor Preservation in Air-Fried Beef Patties by Curcumin-Hydrocolloid Combinations
deleteLWT-Food Science and Technology
IF6.6
delete2026-09-24
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deleteHuixue Liu; Huang Zhang; Lan Mo; Zhihui Wu; Lei Zhou; Yan Liu; Aihua Lou; Mei Li; Qingwu Shen; Maomao Zeng; Xiaofang Luo; Wei Quan
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A novel mechanized cleaning system for Nymphoides hydrophylla: process optimization, postharvest quality, and shelf life evaluation under refrigerated storage
deleteLWT-Food Science and Technology
IF6.6
delete2026-09-24
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deleteSomnath Kale; Wei-Chih Lin
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Interpretable machine learning reveals nonlinear associations between glutinous rice quality traits and Huangjiu sensory quality
deleteLWT-Food Science and Technology
IF6.6
delete2026-09-24
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deleteSui-Kang Yuan; Guo-Chang Sun; Ming Zhao; Yong-Zhu Zhang; Peng Wang; Hong-Yan Qu; Xiao-Tao Sun; Xing-Quan Liu; Guan-Yu Fang
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