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Food Chemistry|April 26, 2025
pH shifting treatment of egg yolk granules /salted ovalbumin mixed gels: Reassembled of egg yolk granules effects on heat-induced amorphous aggregatesXueying Wang, Dekun Meng, Jiaqi Wang, et al.
Food Chemistry|April 26, 2025
A strategic study of multi-criteria decision-making: Functional properties and application prospects of five plant protein alternatives to animal-based productsJinxiu Shi, Jing Yu, Lei Wang, et al.
Food Chemistry|April 25, 2025
Oxygen-induced enzymatic and chemical degradation kinetics in wine model solution of selected phenolic compounds involved in browningMarco Bustamante, Mariona Gil-Cortiella, Álvaro Peña-Neira, et al.
Food Chemistry|April 25, 2025
Advanced exploration of metabolite variation and the role of key differential metabolites during the ripening process of PSE porkLinyuan Shen, Yuhang Lei, Tianci Liao, et al.
Food Chemistry|April 24, 2025
Effects of aging years on taste attributes of Huangjiu and their correlation with non-volatile compounds: A study based on E-tongue, UPLC-MS untargeted metabolomics, and WGCNADianhui Wu, Ziqiang Chen, Mingtao Ma, et al.
Food Chemistry|April 25, 2025
Effects of the oleic acid-rich glycerolipids and thermal-mechanical treatment on the functionality of wheat gluten: Multi-spectroscopy and molecular simulation analysisHuijing Chen, Qi Zhao, Guoxiang Chi, et al.
Food Chemistry|April 24, 2025
Non-covalent binding of cyanidin-3-O-glucoside onto peanut oil body for improved stability: Molecular interactions and propertiesRuizhi Yang, Haotian Deng, Lingxiang Bao, et al.
Food Chemistry|April 17, 2025
Self-assembled nanostructures from rice protein and its fractions: Molecular approaches, physicochemical principles, and functional applicationsChenyang Ji, Shuang Zhao, Ying Liang, et al.
Food Chemistry|April 17, 2025
Copper(II)-Bathocuproine reagent-based dual mode sensing of total antioxidant capacity in food extractsMüge Yermeydan Peker, Furkan Burak Şen, Mustafa Bener, et al.
Food Chemistry|April 17, 2025
Microencapsulation of maillard reaction products from chicken bone protein hydrolysates: Retention and preservation of meat flavoring compoundsRebeka Correia de Souza Cunha, Viviane Maria de Sousa Fontes, Eike Guilherme Torres de Souza, et al.
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