1. “Functionality of Food Components and Emerging Technologies”
by Charis M. Galanakis
Foods 2021, 10(1), 128; https://doi.org/10.3390/foods10010128
Full text available online: https://www.mdpi.com/2304-8158/10/1/128
2. “Functionality of Ingredients and Additives in Plant-Based Meat Analogues”
by Konstantina Kyriakopoulou, Julia K. Keppler and Atze Jan van der Goot
Foods 2021, 10(3), 600; https://doi.org/10.3390/foods10030600
Full text available online: https://www.mdpi.com/2304-8158/10/3/600
3. “Edible Films and Coatings as Food-Quality Preservers: An Overview”
by Elsa Díaz-Montes and Roberto Castro-Muñoz
Foods 2021, 10(2), 249; https://doi.org/10.3390/foods10020249
Full text available online: https://www.mdpi.com/2304-8158/10/2/249
4. “Innovative Technologies for Extraction and Microencapsulation of Bioactives from Plant-Based Food Waste and Their Applications in Functional Food Development”
by Monalisha Pattnaik, Pooja Pandey, Gregory J. O. Martin, Hari Niwas Mishra and Muthupandian Ashokkumar
Foods 2021, 10(2), 279; https://doi.org/10.3390/foods10020279
Full text available online: https://www.mdpi.com/2304-8158/10/2/279
5. “Food Texture Design by 3D Printing: A Review”
by Tatiana Pereira , Sónia Barroso and Maria M. Gil
Foods 2021, 10(2), 320; https://doi.org/10.3390/foods10020320
Full text available online: https://www.mdpi.com/2304-8158/10/2/320
6. “Bioactive (Poly)phenols, Volatile Compounds from Vegetables, Medicinal and Aromatic Plants”
by Teresa Pinto, Alfredo Aires, Fernanda Cosme, Eunice Bacelar, Maria Cristina Morais, Ivo Oliveira, Jorge Ferreira-Cardoso, Rosário Anjos , Alice Vilela and Berta Gonçalves
Foods 2021, 10(1), 106; https://doi.org/10.3390/foods10010106
Full text available online: https://www.mdpi.com/2304-8158/10/1/106
7. “Chinese Consumers’ Attitudes and Potential Acceptance toward Artificial Meat”
by Jingjing Liu, Élise Hocquette, Marie-Pierre Ellies-Oury, Sghaier Chriki and Jean-François Hocquette
Foods 2021, 10(2), 353; https://doi.org/10.3390/foods10020353
Full text available online: https://www.mdpi.com/2304-8158/10/2/353
8. “Effects of CaCl2 Treatment Alleviates Chilling Injury of Loquat Fruit (Eribotrya japonica) by Modulating ROS Homeostasis”
by Yuanyuan Hou, Ziying Li, Yonghua Zheng and Peng Jin
Foods 2021, 10(7), 1662; https://doi.org/10.3390/foods10071662
Full text available online: https://www.mdpi.com/2304-8158/10/7/1662
9. “High Moisture Extrusion of Soy Protein: Investigations on the Formation of Anisotropic Product Structure”
by Patrick Wittek, Nicole Zeiler, Heike P. Karbstein and M. Azad Emin
Foods 2021, 10(1), 102; https://doi.org/10.3390/foods10010102
Full text available online: https://www.mdpi.com/2304-8158/10/1/102
10. “Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs”
by David Julian McClements, Jochen Weiss, Amanda J. Kinchla, Alissa A. Nolden and Lutz Grossmann
Foods 2021, 10(2), 260; https://doi.org/10.3390/foods10020260
Full text available online: https://www.mdpi.com/2304-8158/10/2/260
