Vol. 13 No. 2 (2026)

Articles

• Physicochemical and functional characteristics of protein co-precipitates from tempeh and egg white flours

  Ervika Rahayu Novita Herawati, Andi Febrisiantosa, Andriati Ningrum, Umar Santoso

  1-13

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• Alginate–gum Arabic beads for encapsulation of longan extract: Improving efficiency, stability, and safety

  Varunya Fuangchoom, Nukrob Narkprasom, Thitirat Rattanawongwiboon, Kanjana Narkprasom

  14-27

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• Effect of a mixture of nut residue powder, potato starch and instant dry yeast on the quality of sandwich bread

  Tran Huu Duy, Dang Nguyen Gia Han, Tran Ngoc Giau, Hong Van Hao, Nguyen Minh Thuy

  28-45

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• Drying kinetics, energy use, and functional quality of lemon slices in convective, microwave, and hybrid systems

  Nourelislam Siabdallah, Farid Dahmoune, Hayat Himed-Idir, Radhia Ferhat, Giovanni Carlo Di Renzo

  46-64

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• Impact of natural aging on the physical and pasting properties of Indonesian Ciherang rice during storage

  Purwa Tri Cahyana, Titi Candra Sunarti, Hartrisari Hardjomidjojo, Erliza Noor, Noer Laily

  65-74

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• Physicochemical and nutritional characteristics of roasted cashew kernels produced and sold in Burkina Faso

  Semde Zenabou, Bationo Fabrice, Compaore Sereme Diarra, Ouedraogo Salif Bechir, Ouattara Songre Laurencia Toulsomde

  75-87

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• Spontaneous nanoemulsion of black cumin seed (Nigella sativa) extract: Effects on physical and chemical properties

  Victoria Kristina Ananingsih, Arif Rizky Nurwidiyanto, Yohanes Alan Sarsita Putra, Florentinus Budi Setiawan, Novita Ika Putri

  88-101

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• Functional enhancement of textured vegetable protein incorporated with cannabis leaf for plant–based steamed bun filling

  Kamolwan Jangchud, Benjarat Tepsongkroh, Khanchat Sangchum, Chutipapha Suwankanit, Witoon Prinyawiwatkul

  102-114

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• Species-dependent gelation mechanisms in traditional fish-based pempek: A multiscale FTIR–SEM–EDS study

  Sherly Ridhowati, Daniel Saputra, Siti Nurhasanah, Heny Herawati, Agus Supriadi

  115-135

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• Physicochemical and microbiological stability of gluten-free cookies formulated with coconut and almond flours

  Benchamaporn Pimpa, Pornpong Sutthirak, Saree Boonprasop

  136-154

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