LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.
LWT -食品科学与技术是一份国际期刊，发表食品化学、生物化学、微生物学、技术和营养学领域的创新论文。所描述的工作无论是在方法上还是在所使用的方法上都应该是创新的。还必须说明结果对科学界或食品行业的重要性。欢迎以综述文章、简短综述、研究论文和研究笔记的形式用英语撰写稿件。以动物试验和细胞培养为特色的论文不在本杂志的范围内，将不会被考虑发表。
Effects of extremely low frequency electromagnetic field on the freezing processes of two liquid systems
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.12.079
Extrusion cooking increases soluble dietary fibre of lupin seed coat
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.10.018
Microgreens of Brassicaceae: Genetic diversity of phytochemical concentrations and antioxidant capacity
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.10.076
Ten new pentapeptides from protein hydrolysate of miiuy croaker (Miichthys miiuy) muscle: Preparation, identification, and antioxidant activity evaluation
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.01.054
Effects of freezing, convective and microwave-vacuum drying on the content of bioactive compounds and color of cranberries
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.01.041
Effects of different drying methods on the physicochemical properties and antioxidant activities of isolated acorn polysaccharides
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.10.027
Screening of autochthonous lactic acid bacteria strains from artisanal soft cheese: probiotic characteristics and prebiotic metabolism
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.108388
Electro-encapsulation of Lactobacillus casei in high-resistant capsules of whey protein containing transglutaminase enzyme
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.12.022
Preparation of astaxanthin-encapsulated complex with zein and oligochitosan and its application in food processing
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.02.055
Bee bread as a functional product: Chemical composition and bioactive properties
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.02.008
Complexation of rice proteins and whey protein isolates by structural interactions to prepare soluble protein composites
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.11.006
Orange juice added with L. casei: is there an impact of the probiotic addition methodology on the quality parameters?
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.02.047
Physicochemical and microbial changes in yogurts produced under different pressure and temperature conditions
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.09.074
Fruit jellies enriched with dietary fibre: Development and characterization of a novel functional food product
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.05.031
Development of an environmentally-friendly solvent-free extraction of saffron bioactives using subcritical water
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.108428
Pretreatment of ultrasound combined vacuum enhances the convective drying efficiency and physicochemical properties of okra (Abelmoschus esculentus)
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.05.099
Partial substitution of fat with rye bran fibre in Frankfurter sausages – Bridging technological and sensory attributes through inclusion of collagenous protein
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.11.055
Immobilization of fungal inulinase on hetero-functionalized carbon nanofibers for the production of fructose from inulin
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/j.lwt.2019.108569
Characterization of dietary fiber from wheat bran (Triticum aestivum L.) and its effect on the digestion of surimi protein
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.12.024
Effect of enzymatic hydrolysis on the solubility of egg yolk powder from the changes in structure and functional properties
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.04.070
Functional and compositional changes of orange peel fiber thermally-treated in a twin extruder
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.05.082
Characterization of corn (Zea mays L.) bran as a new food ingredient for snack bars
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.11.088
Hyperspectral imaging as a novel system for the authentication of spices: A nutmeg case study
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.01.045
In vitro evaluation by PCA and AHP of potential antidiabetic properties of lactic acid bacteria isolated from traditional fermented food.
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.108455
Optimization of the production of structured lipid by enzymatic interesterification from coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil using Response Surface Methodology
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.11.085
Volatile fingerprinting differentiates diverse-aged craft beers
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.03.044
Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/j.lwt.2019.108555
An insight on antioxidant properties of the intracellular content of Lactobacillus casei CRL-431
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.12.015
Extraction optimization, antidiabetic and antiglycation potentials of aqueous glycerol extract from rice (Oryza sativa L.) bran
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.01.006
Effects of polymerized whey protein prepared directly from cheese whey as fat replacer on physiochemical, texture, microstructure and sensory properties of low-fat set yogurt
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.108268
Protection and delivery of mandarin (Citrus reticulata Blanco) peel extracts by encapsulation of whey protein concentrate nanoparticles
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.09.044
Organic versus conventional beetroot. Bioactive compounds and antioxidant properties
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/j.lwt.2019.108552
Structural changes and emulsion properties of goose liver proteins obtained by isoelectric solubilisation/precipitation processes
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.12.019
Use of encapsulated maltogenic amylase in malotodextrins with different formulations in making gluten-free breads
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.04.076
Sensory and physico-chemical properties of wholegrain wheat bread prepared with selected food by-products
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.108414
Development of an UHPLC-Q-Orbitrap HRMS method for simultaneous determination of mycotoxins and isoflavones in soy-based burgers
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.09.046
From the isolation of bacteriocinogenic LAB strains to the application for fish paste biopreservation
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.04.079
Protective cultures against foodborne pathogens in a nitrite reduced fermented meat product
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.11.022
The impact of E-beam treatment on the microbial population and sensory quality of hard annatto-coloured cheese
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.11.045
Raman spectroscopic analysis of food-borne microorganisms
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.108419
HMF formation, diastase activity and proline content changes in bee pollen dried by different drying methods
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.108273
Selective culture medium for the enumeration of Lactobacillus plantarum in the presence of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.108365
Allergenicity of apple allergen Mal d 1 as effected by polyphenols and polyphenol oxidase due to enzymatic browning
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.108289
Physicochemical properties of mealworm (Tenebrio molitor) powders manufactured by different industrial processes
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.108514
Bioactive water-soluble peptides from fresh buffalo cheese may be used as product markers
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.03.035
Inhibitory effect of vanillin on the virulence factors and biofilm formation of Hafnia alvei
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2018.12.038
Dynamic self-recovery of injured Escherichia coli O157:H7 induced by high pressure processing
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.108308
Impact of peanut roasting on salmonella spp. survival
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.03.030
Physicochemical properties and bacterial community dynamics of hongeo, a Korean traditional fermented skate product, during fermentation at 10 °C
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.01.048
Impact of heat treatment and acid gelation on polyphenol enriched milk samples
来源期刊：Lwt - Food Science and TechnologyDOI：10.1016/J.LWT.2019.108282
