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Food & Function|July 9, 2020
Roasting carob flour decreases the capacity to bind glycoconjugates of bile acidsPhylyne van Rijs, Vincenzo Fogliano
Food & Function|August 14, 2020
Development and evaluation of a novel oleogel system based on starch-water-wax-oilYuan Gao, Shimin Wu
Food & Function|August 5, 2020
Factors impacting lipid digestion and β-carotene bioaccessibility assessed by standardized gastrointestinal model (INFOGEST): oil droplet concentrationYunbing Tan, Zhiyun Zhang, Hualu Zhou, et al.
Food & Function|August 5, 2020
Ononis spinosa L., an edible and medicinal plant: UHPLC-LTQ-Orbitrap/MS chemical profiling and biological activities of the herbal extractDejan Stojković, Danijela Drakulić, Uroš Gašić, et al.
Food & Function|August 19, 2020
Fabrication of hydrophilic composites by bridging the secondary structures between rice proteins and pea proteins toward enhanced nutritional propertiesRen Wang, Lulu Li, Wei Feng, et al.
Food & Function|August 19, 2020
GC × GC-MS analysis and hypolipidemic effects of polyphenol extracts from Shanxi-aged vinegar in rats under a high fat dietPeng Du, Junhan Zhou, Li Zhang, et al.
Food & Function|April 23, 2021
Undenatured type II collagen prevents and treats osteoarthritis and motor function degradation in T2DM patients and db/db miceFan Rui, Kang Jiawei, Hao Yuntao, et al.
Food & Function|April 26, 2021
The noncovalent conjugations of human serum albumin (HSA) with MS/AK and the effect on anti-oxidant capacity as well as anti-glycation activity of Monascus yellow pigmentsShufen Wu, Yue Sun, Di Chen, et al.
Food & Function|April 26, 2021
Revealing the antiaging effects of cereal- and food oil-derived active substances by a Caenorhabditis elegans modelDanling Xu, Qinlu Lin, Wei Wu, et al.
Food & Function|April 26, 2021
Protein-saliva interactions: a systematic reviewFrances N Brown, Alan R Mackie, Qi He, et al.
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