Effects of protein–lipid and starch–lipid complexes on textural characteristics of extrudates based on wheat flour with the addition of oleic acid,Improved physical stability of docosahexaenoic acid and eicosapentaenoic acid encapsulated using nanoliposome containing α‐tocopherol,Characterisation of chickpea flour‐based gluten‐free batters and muffins with added biopolymers: rheological, physical and sensory properties,Effects of aqueous ozone treatments on microbial load reduction and shelf life extension of fresh‐cut apple,Functional properties of protein hydrolysates from Riceberry rice bran,Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre‐enriched wheat bread,Comparative studies of quality changes in white and dark muscles from common carp (Cyprinus carpio) during refrigerated (4 °C) storage,Protein profiles and total antioxidant capacity of water‐soluble and water‐insoluble fractions of white brined goat cheese at different stages of ripening,Development of a long‐life vacuum‐packaged ready‐to‐eat meat product based on a traditional Portuguese seasoned meat,Evaluation of mechanical and water barrier properties of transglutaminase cross‐linked zein films incorporated with oleic acid,Identification of adenosine deaminase inhibitors from Tofu wastewater and litchi peel and their synergistic anticancer and antibacterial activities with cordycepin,Stability of fructooligosaccharides, sugars and colour of yacon (Smallanthus sonchifolius) roots during blanching and drying,Estimation of the nutritional parameters of various types of wheat flours using fluorescence spectroscopy and chemometrics,l‐histidine improves water retention of heat‐induced gel of chicken breast myofibrillar proteins in low ionic strength solution,Characteristics and functional properties of gelatin from seabass skin as influenced by defatting,Effects of pH and salt concentration on functional properties of rambutan (Nephelium lappaceum L.) seed albumin concentrate,Characterisation of whey protein isolate–gum tragacanth electrostatic interactions in aqueous solutions,Effects of acid concentration and the UHP pretreatment on the gelatinisation of collagen and the properties of extracted gelatins,Effects of exogenous 24‐epibrassinolide to control grey mould and maintain postharvest quality of table grapes,Effect of different solvents on the chemical composition, antioxidant activity and alpha‐glucosidase inhibitory activity of hawthorn extracts,Comparing the differences of characteristic flavour between natural maturation and starter culture for Mucor‐type Douchi,Development of rice as potential carriers for probiotic Lactobacillus amylovorus,Effect of different freeze drying cycle in Semimembranous and Gluteus Medius bovine muscles: changes on microstructure, colour, texture and physicochemical parameters,Using a polynomial model for fungi from table olives,The role of polysaccharides on the stability of colloidal particles of beer,Physicochemical characteristics and gelation properties of collagen superfine powder from swine skin: the effects of preheating treatment,Effects of high solid concentrations on the efficacy of enzymatic hydrolysis of yeast cells and the taste characteristics of the resulting hydrolysates.