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Food Chemistry|April 19, 2025
Temperature-dependent convection induced incremental extraction of anthocyanins from Melastoma dodecandrum Lour. Based on recyclable natural deep eutectic systemHao Huang, Ping Ying, Ye Wang, et al.Food Chemistry|April 20, 2025
Preparation of zein-rutin supramolecular nanoparticles using pH-ultrasound-shifting: binding mechanism, functional properties, and in vitro release kineticsFurong Jin, Ming Cao, Huaijie Zhang, et al.Food Chemistry|April 19, 2025
Mechanism of interaction between key active ingredients and myosin in tea-stewed beef: Improvement of myosin's structural and functional characteristicsDuoduo Zhang, Shiquan Zhang, Mohamed Aamer Abubaker, et al.Food Chemistry|April 19, 2025
The influence of water-soluble arabinoxylan on the rheological properties of model dough and the interfacial properties of imitation dough liquorTongtong Zhou, Yucong Zhang, Shiming Zhou, et al.Food Chemistry|April 19, 2025
Exploring the moisture absorption behaviours of microwave-processed wheat starch-stearic acid complexes from a molecular viewTingting Gao, You Tian, Fei Pan, et al.Food Chemistry|April 15, 2025
Effect of selenium, sonication, and combination of selenium and sonication treatments on potassium bromate, alloxan, and titanium dioxide in breadSana Gammoh, Muhammad H Alu'datt, Mohammad N Alhamad, et al.Food Chemistry|May 7, 2025
Colorimetric sensor array constructed based on bimetallic porphyrin-based metal organic framework nanozyme for the detection and recognition of tannic acidBing Yu, Yujiao Bai, Wenqing Gao, et al.Food Chemistry|May 3, 2025
Simultaneous determination of pesticide residues and rapid discrimination of corn production origin using ambient ionization mass spectrometry combined with machine learningHang Su, Lifeng Han, Miaoxiu Ge, et al.Food Chemistry|May 3, 2025
Ultrastable high internal phase Pickering emulsions stabilized by deamidated pea protein: Formation mechanisms and applications in 3D printingLijuan Luo, Ping Li, Yuanyuan Deng, et al.Food Chemistry|May 4, 2025
Preliminary exploration of the loss of free Methylselenocysteine during selenium-rich tea processingJue Liu, Youjun Hu, Jie Zheng, et al.Pageof 3,754