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Food Chemistry: X
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April 20, 2026
Multidimensional mechanism of pulsed electric field synergized L-arginine upon goose meat tenderization: Based on molecular dynamics simulation and protein interaction network
Rong Ma, Chen Chen, Zihang Shi, et al.
Food Research International (Ottawa, Ont.)
|
June 2, 2022
Antioxidant peptides derived from hydrolyzed milk proteins by Lactobacillus strains: A BIOPEP-UWM database-based analysis
Lei Cui, Guo Yang, Shuyi Lu, et al.
Cryobiology
|
May 15, 2026
Mechanisms of water migration and their impact on probiotic stability during freeze-drying: A comprehensive review
Hui Yao, Shufeng He, Tchouli Noufeu, et al.
Food Chemistry
|
March 9, 2026
Encapsulation of probiotics and co-encapsulation of probiotic-hydrophobic bioactives based on emulsion systems
Mike Zhang, Guixian Meng, Hang Li, et al.
Ultrasonics Sonochemistry
|
July 17, 2025
Corrigendum to "Effects and improvement mechanisms of ultrasonic pretreatment on the quality of fermented skim milk". [Ultrason. Sonochem. 108 (2024) 106958]
Hongsen Yu, Xinyue Cheng, Hang Li, et al.
Food Research International (Ottawa, Ont.)
|
February 4, 2023
Competitive binding of maltodextrin and pectin at the interface of whey protein hydrolyzate-based fish oil emulsion under high temperature sterilization: Effects on storage stability and in vitro digestion
Qiwei Du, Yang Wu, Xiaoqun Zeng, et al.
Food & Function
|
December 6, 2025
An <i>in vivo</i> study of the antihypertensive effects of the umami peptide AHSVRFY from Parma ham and its intestinal digestion
Qian Ding, Tianyu Wang, Kuo Dang, et al.
Journal of the Science of Food and Agriculture
|
April 11, 2023
Effect of lentinan on gelling properties and structural changes of goose myofibrillar protein under oxidative stress
Xiankang Fan, Li Fu, Mingzhen Liu, et al.
Food Chemistry: X
|
July 21, 2025
Effects of DBD-CP pre-treatment on muscle quality, volatile flavor compounds, and microbial community composition of ready-to-eat drunken shrimp (<i>Solenocera crassicornis</i>) during frozen storage
Feili Zhan, Qiongjing Wu, Wenxiong Zheng, et al.
Journal of Agricultural and Food Chemistry
|
March 6, 2025
Decoding Allergenicity Modulation in Cold Argon Plasma-Treated Casein: A Multi-Omics Exploration
Ruiyi Cai, Chin-Ping Tan, Oi-Ming Lai, et al.
Page
of 36
Search research articles
Search
Showing results (221-230 of 356) with videos related to
Sort By:
Page
of 36
Food Chemistry: X
|
April 20, 2026
Multidimensional mechanism of pulsed electric field synergized L-arginine upon goose meat tenderization: Based on molecular dynamics simulation and protein interaction network
Rong Ma, Chen Chen, Zihang Shi, et al.
Food Research International (Ottawa, Ont.)
|
June 2, 2022
Antioxidant peptides derived from hydrolyzed milk proteins by Lactobacillus strains: A BIOPEP-UWM database-based analysis
Lei Cui, Guo Yang, Shuyi Lu, et al.
Cryobiology
|
May 15, 2026
Mechanisms of water migration and their impact on probiotic stability during freeze-drying: A comprehensive review
Hui Yao, Shufeng He, Tchouli Noufeu, et al.
Food Chemistry
|
March 9, 2026
Encapsulation of probiotics and co-encapsulation of probiotic-hydrophobic bioactives based on emulsion systems
Mike Zhang, Guixian Meng, Hang Li, et al.
Ultrasonics Sonochemistry
|
July 17, 2025
Corrigendum to "Effects and improvement mechanisms of ultrasonic pretreatment on the quality of fermented skim milk". [Ultrason. Sonochem. 108 (2024) 106958]
Hongsen Yu, Xinyue Cheng, Hang Li, et al.
Food Research International (Ottawa, Ont.)
|
February 4, 2023
Competitive binding of maltodextrin and pectin at the interface of whey protein hydrolyzate-based fish oil emulsion under high temperature sterilization: Effects on storage stability and in vitro digestion
Qiwei Du, Yang Wu, Xiaoqun Zeng, et al.
Food & Function
|
December 6, 2025
An <i>in vivo</i> study of the antihypertensive effects of the umami peptide AHSVRFY from Parma ham and its intestinal digestion
Qian Ding, Tianyu Wang, Kuo Dang, et al.
Journal of the Science of Food and Agriculture
|
April 11, 2023
Effect of lentinan on gelling properties and structural changes of goose myofibrillar protein under oxidative stress
Xiankang Fan, Li Fu, Mingzhen Liu, et al.
Food Chemistry: X
|
July 21, 2025
Effects of DBD-CP pre-treatment on muscle quality, volatile flavor compounds, and microbial community composition of ready-to-eat drunken shrimp (<i>Solenocera crassicornis</i>) during frozen storage
Feili Zhan, Qiongjing Wu, Wenxiong Zheng, et al.
Journal of Agricultural and Food Chemistry
|
March 6, 2025
Decoding Allergenicity Modulation in Cold Argon Plasma-Treated Casein: A Multi-Omics Exploration
Ruiyi Cai, Chin-Ping Tan, Oi-Ming Lai, et al.
Page
of 36