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Food Chemistry|January 30, 2026
Time-resolved metabolomics of Murrah buffalo milk yoghurt reveals fermentation- and storage-dependent metabolite dynamics with insights into bioactive potentialMuzammeer Mansor, Tan Jen Kit, Jameel R Al-Obaidi, et al.
Food Chemistry|January 30, 2026
Development of zein-soy protein isolate-rutin supramolecular nanoparticles via pH-ultrasound-shifting method: Structural characterization, stability, and gastrointestinal bioaccessibilityFurong Jin, Zhixin Xie, Huaijie Zhang, et al.
Food Chemistry|January 22, 2026
Ultra-sensitive SERS-ICA for carbofuran detection in complex food matrices: a smart signal averaging strategy overcoming matrix interferenceQingdan Ye, Wangyu Nan, Li Zheng, et al.
Food Chemistry|January 22, 2026
Influence of extraction conditions on self-assembled colloidal particle formation in ginseng aqueous extractDi Qu, Ru Tian, Huifang Liu, et al.
Food Chemistry|January 22, 2026
Multilevel evaluation of Hyptis suaveolens essential oil against papaya postharvest fungal pathogens: in vitro, mechanistic and in vivo evidencePriyankaraj Sonigra, Garima Yadav, Adhishree Nagda, et al.
Food Chemistry|January 22, 2026
Oleogels in flour-based foods: an overview from the perspective of crystalline structure and functional performanceYi Han, Linlin Li, Lukai Ma, et al.
Food Chemistry|January 28, 2026
Static magnetic field combined with phased cooling could maintain the supercooling state to improve the quality of pork during -4 °C storageShuang Teng, Jingwen Li, Haoquan Liu, et al.
Food Chemistry|January 28, 2026
Interactions and binding mechanisms of soy protein isolate with theasinensin A in different pH conditions by multi-spectroscopy analysis and molecular dockingHaoyu Zhang, Weiqi Xu, Yulu Wang, et al.
Food Chemistry|January 28, 2026
Natural pollen stabilized Pickering emulsions incorporated in carboxymethyl cellulose-based active packaging films for strawberry preservationHao Gan, Yilin Wang, Jian Du, et al.
Food Chemistry|January 27, 2026
Phospholipid-myosin non-covalent binding in emulsified meat systems: Interfacial behavior and conformational changesJing Liu, Mingming Huang, Yanwei Mao, et al.
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