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Food & Function|July 7, 2021
In vitro protein and starch digestion kinetics of individual chickpea cells: from static to more complex in vitro digestion approachesKatharina Pälchen, Daphne Michels, Dorine Duijsens, et al.
Food & Function|July 6, 2021
Dry-heat processing at different conditions impact the nutritional composition and in vitro starch and protein digestibility of immature rice-based productsKulwa F Miraji, Anita R Linnemann, Vincenzo Fogliano, et al.
Food & Function|September 17, 2020
Protective effect of olive oil polyphenol phase II sulfate conjugates on erythrocyte oxidative-induced hemolysisSara Fernandes, Catarina Ribeiro, Fátima Paiva-Martins, et al.
Food & Function|September 16, 2020
In vitro bioaccessibility of fish oil-loaded hollow solid lipid micro- and nanoparticlesJunsi Yang, Ozan N Ciftci
Food & Function|September 18, 2020
Lactobacillus fermentum CQPC06 in naturally fermented pickles prevents non-alcoholic fatty liver disease by stabilizing the gut-liver axis in miceJianfei Mu, Fang Tan, Xianrong Zhou, et al.
Food & Function|September 18, 2020
Investigating the calcium binding characteristics of black bean protein hydrolysateMan Wang, Zhaojun Zheng, Chunhuan Liu, et al.
Food & Function|September 21, 2020
Salvianolic acid B prevents body weight gain and regulates gut microbiota and LPS/TLR4 signaling pathway in high-fat diet-induced obese miceLin Li, Rui Li, Ruyuan Zhu, et al.
Food & Function|September 21, 2020
Technical integrative approaches to cheese whey valorization towards sustainable environmentFrank Peprah Addai, Feng Lin, Taotao Wang, et al.
Food & Function|January 28, 2020
Hydrogels assembled from ovotransferrin fibrils and xanthan gum as dihydromyricetin delivery vehiclesZihao Wei, Yongsheng Chen, Wahyu Wijaya, et al.
Food & Function|April 1, 2020
Exploring the structure-activity relationship and interaction mechanism of flavonoids and α-glucosidase based on experimental analysis and molecular docking studiesHongjin Tang, Lin Huang, Chunyong Sun, et al.
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