Showing results (1401-1410 of 36,776) with videos related to

Sort By:
Pageof 3,678
Food Chemistry|February 3, 2026
Starch-fiber composite-induced protein network assembly enhances textural properties of plant-based meat analoguesZhixin Jia, Jingbin Zhang, Ziming Guo, et al.
Food Chemistry|February 4, 2026
Enhanced ultra-sensitive detection of peanut allergen Ara h 3 on immunochromatographic paper based on surface-enhanced Raman spectroscopy and AuNBs@PDA dual signal amplification strategyShuo Yang, Jinglong Qu, Yang Qin, et al.
Food Chemistry|February 3, 2026
Molecular interactions between capsicum protein and capsanthin: enhancement of complex formation and physicochemical stability by ultrasound and microwave treatmentsYudan Cao, Mengze Wang, Zibin Xiao, et al.
Food Chemistry|January 29, 2026
Highly stable high internal phase emulsion fabricated via the complexation of egg yolk granules and salted egg whitesYumeng Shan, Xiaoli Liu, Xuan Yao, et al.
Food Chemistry|February 6, 2026
Contact-killing antimicrobial cationic starch/PBAT blown films: Physicochemical properties, antimicrobial mechanism, and preservation capacity on beefYuntong Wu, Shan Gao, Xiaolu Geng, et al.
Food Chemistry|February 8, 2026
Targeting fermentation via quality indicators mapping during the overall processing of Xanthoceras sorbifolium Bunge black tea: Investigation of stable metabolic pathways and key substancesHongyuan Zhao, Siyuan Wang, Meixi Zhong, et al.
Food Chemistry|February 9, 2026
Linking chemical profiles to sensory quality: Insights into color and taste formation in purple leaf tea infusionsGaozhong Yang, Mengxue Zhou, Yanan Li, et al.
Food Chemistry|February 10, 2026
Ovalbumin amyloid fiber-based antibacterial edible film for Agaricus bisporus preservationMiaomiao Han, Yuanyuan Shen, Shengjie Li, et al.
Food Chemistry|January 30, 2026
Corosolic acid as a dual-function stabilizer in W/O Pickering emulsions enhances its bioaccessibility and α-glucosidase inhibitionBaozhu Shi, Yueran Ma, Dong Li, et al.
Food Chemistry|January 30, 2026
Xanthan gum-stabilized cocoa butter emulsion: characterization, molecular interactions, physicochemical stability, and bioaccessibility of α-mangostinNaymul Karim, Ke Zhang, Mohammad Rezaul Islam Shishir, et al.
Pageof 3,678