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Food & Function|February 26, 2020
Effects of collagen peptides from skate (Raja kenojei) skin on improvements of the insulin signaling pathway via attenuation of oxidative stress and inflammationMinji Woo, Bo Gyeong Seol, Keon-Hee Kang, et al.
Food & Function|February 27, 2020
Influence of sodium pyrophosphate on the physicochemical and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stressYungang Cao, Wenhui Ma, Jiankang Wang, et al.
Food & Function|February 27, 2020
Food prototype containing resistant starch type 4 on postprandial glycemic response in healthy adultsYujie Du, Yihong Wu, Di Xiao, et al.
Food & Function|March 13, 2020
Prophylactic effect of Lactobacillus plantarum KSFY06 on HCl/ethanol-induced gastric injury in miceRanran Wang, Xiaofei Zeng, Bihui Liu, et al.
Food & Function|March 6, 2020
Insight into the potential application of polyphenol-rich dietary intervention in degenerative disease managementJavier Quero, Inés Mármol, Elena Cerrada, et al.
Food & Function|March 6, 2020
Physical properties and cookie-making performance of oleogels prepared with crude and refined soybean oil: a comparative studyMuxin Zhao, Yang Lan, Leqi Cui, et al.
Food & Function|March 7, 2020
Future foods: a manifesto for research priorities in structural design of foodsDavid Julian McClements
Food & Function|March 19, 2020
Preventive effects of pectin with various degrees of esterification on ulcerative colitis in miceLinlin Fan, Sheng Zuo, Huizi Tan, et al.
Food & Function|March 21, 2020
Activation of AMPK/Sirt3 pathway by phloretin reduces mitochondrial ROS in vascular endothelium by increasing the activity of MnSOD via deacetylationLin Han, Jie Li, Jia Li, et al.
Food & Function|March 21, 2020
The effect of taste and taste perception on satiation/satiety: a reviewTing Li, Mu Zhao, Ali Raza, et al.
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