1. “Application of Advanced Emulsion Technology in the Food Industry: A Review and Critical Evaluation”
by Chen Tan and David Julian McClements
Foods 2021, 10(4), 812; https://doi.org/10.3390/foods10040812
Full text available online: https://www.mdpi.com/2304-8158/10/4/812

2. “Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives”
by Marco Spaggiari, Chiara Dall’Asta, Gianni Galaverna and María Dolores del Castillo Bilbao
Foods 2021, 10(1), 85; https://doi.org/10.3390/foods10010085
Full text available online: https://www.mdpi.com/2304-8158/10/1/85

3. “Optimization of Natural Antioxidants Extraction from Pineapple Peel and Their Stabilization by Spray Drying”
by Sofia C. Lourenço, Débora A. Campos, Ricardo Gómez-García, Manuela Pintado, M. Conceição Oliveira, Diana I. Santos, Luiz C. Corrêa-Filho, Margarida Moldão-Martins and Vítor D. Alves
Foods 2021, 10(6), 1255; https://doi.org/10.3390/foods10061255
Full text available online: https://www.mdpi.com/2304-8158/10/6/1255

4. “HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu”
by Zhe Wang, Song Wang, Pengfei Liao, Lu Chen, Jinyuan Sun, Baoguo Sun, Dongrui Zhao, Bowen Wang and Hehe Li
Foods 2022, 11(1), 116; https://doi.org/10.3390/foods11010116
Full text available online: https://www.mdpi.com/2304-8158/11/1/116

5. “Anti-Inflammatory Function of Plant-Derived Bioactive Peptides: A Review”
by Wanlu Liu, Xinwei Chen, He Li, Jian Zhang, Jiulong An and Xinqi Liu
Foods 2022, 11(15), 2361; https://doi.org/10.3390/foods11152361
Full text available online: https://www.mdpi.com/2304-8158/11/15/2361

6. “Different Effects of Vitamin C-Based Supplements on the Advance of Linseed Oil Component Oxidation and Lipolysis during In Vitro Gastrointestinal Digestion”
by Bárbara Nieva-Echevarría, Encarnación Goicoechea, Patricia Sopelana and María D. Guillén
Foods 2022, 11(1), 58; https://doi.org/10.3390/foods11010058
Full text available online: https://www.mdpi.com/2304-8158/11/1/58

7. “A Review on the Structure and Anti-Diabetic (Type 2) Functions of β-Glucans”
by Yujun Wan, Xiaojuan Xu, Robert G. Gilbert and Mitchell A. Sullivan
Foods 2022, 11(1), 57; https://doi.org/10.3390/foods11010057
Full text available online: https://www.mdpi.com/2304-8158/11/1/57

8. “Physical and Chemical Characterisation of Conventional and Nano/Emulsions: Influence of Vegetable Oils from Different Origins”
by Jansuda Kampa, Richard Frazier and Julia Rodriguez-Garcia
Foods 2022, 11(5), 681; https://doi.org/10.3390/foods11050681
Full text available online: https://www.mdpi.com/2304-8158/11/5/681

9. “Lentil-Based Yogurt Alternatives Fermented with Multifunctional Strains of Lactic Acid Bacteria—Techno-Functional, Microbiological, and Sensory Characteristics”
by Theresa Boeck, Lilit Ispiryan, Andrea Hoehnel, Aylin W. Sahin, Aidan Coffey, Emanuele Zannini and Elke K. Arendt
Foods 2022, 11(14), 2013; https://doi.org/10.3390/foods11142013
Full text available online: https://www.mdpi.com/2304-8158/11/14/2013

10. “Regulation Effects of Beeswax in the Intermediate Oil Phase on the Stability, Oral Sensation and Flavor Release Properties of Pickering Double Emulsions”
by Meimiao Chen, Abdullah, Wenbo Wang and Jie Xiao
Foods 2022, 11(7), 1039; https://doi.org/10.3390/foods11071039
Full text available online: https://www.mdpi.com/2304-8158/11/7/1039