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Food Chemistry|January 31, 2026
Valorisation of feather and wool for dietary applications and human nutrition: A step towards sustainable food productionThilanka N Haththotuwa, George J Dias, Alaa El-Din A Bekhit
Food Chemistry|January 31, 2026
Effects of thermal drying methods on characteristic volatile organic compounds in Rosa roxburghii pomaceLingshuai Meng, Tingting Zheng, Qingsong Zhou, et al.
Food Chemistry|January 31, 2026
Rapid on-site quantification of total polar materials in edible oils via a polarity-triggered fluorescent probe and smart 3D-printed sensing platformTianhua Ma, Chiyuan Wei, Siyu Shi, et al.
Food Chemistry|January 28, 2026
Multi-dimensional freshness preservation mechanisms of Rosmarinic acid in refrigerated largemouth bass fillets: Integrating physicochemical, microbial, and molecular insightsWenbo Wu, Xueqing Li, Xingdi Liang, et al.
Food Chemistry|February 4, 2026
Aroma profile of oxidatively aged White and Tawny Port wines with different indication of age. Contribution of the non-rectified wine spiritJuliana Milheiro, Luís Moreira, Rafael Vilamarim, et al.
Food Chemistry|February 4, 2026
Effects of plasma-activated water rinsing on gastric emptying and the digestion kinetics of surimi myofibrillar proteins under dynamic in vitro digestionXin Wang, Mengzhe Li, Tong Shi, et al.
Food Chemistry|February 7, 2026
Modification of structural and functional properties of camelina protein treated with ultrasound-assisted enzymatic hydrolysisTing Li, Chuping Zhang, Jianfen Ye, et al.
Food Chemistry|January 28, 2026
Synergistic modification of whey protein concentrate by high-pressure homogenization and enzymatic glycosylation: conjugate formation and stabilization of high internal phase emulsionsPeizhu Liu, Xuenan Gao, Olayemi Eyituoyo Dudu, et al.
Food Chemistry|January 24, 2026
Eco-friendly and active carboxymethyl cellulose film integrated with eggshell powder and tea polyphenols for beef and apple preservationCongyan Qi, Peibin Guan, Yunzhe Zhang, et al.
Food Chemistry|January 23, 2026
Roles of saliva on the rheology and lubrication properties of phytosterol-stabilized water-in-oil high internal phase emulsionsJingyi Xu, Ruoning Zhang, Tingnan Song, et al.
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