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Food Chemistry|January 23, 2026
Identification of novel umami peptides in fermented milk and elucidation of their umami mechanism via molecular docking and molecular dynamics simulationsYuxiang Gu, Kun Chen, Weixi Yang, et al.
Food Chemistry|January 24, 2026
Edible hydrogel coating films encapsulating α-lipoic acid and Chlamydomonas reinhardtii: A novel approach for blueberry preservationXiaofan Xing, Kaixiang Ying, Qisheng Tian, et al.
Food Chemistry|February 4, 2026
Lipidomic profiling reveals dynamic lipid accumulation patterns during Torreya grandis nut developmentDong Liu, Heng Sheng Wang, Chao Chen, et al.
Food Chemistry|January 24, 2026
Microwave-assisted extraction enhances the epicatechin and bovine serum albumin the interaction by inducing protein conformational changesWen-Ting Duan, Jiang-Feng Yuan, Li-Juan Wang, et al.
Food Chemistry|January 24, 2026
Advances and challenges in multidimensional architectural applications of 1D/2D/3D convolutional neural networks in food quality assessmentWenxuan Deng, Qian Qin, Jing Zhao, et al.
Food Chemistry|January 28, 2026
Unlocking the anatomical code of flavor and lipids in grass carp (Ctenopharyngodon idellus) fish oil from different tissue parts by SPME-GC-MS, molecular docking, and lipidomicsHuijuan Zhou, Linchuan Xu, Junru Bai, et al.
Food Chemistry|January 27, 2026
Simultaneous determination of seven organophosphorus pesticide residues and their stability in animal-derived foods with liquid chromatography-tandem mass spectrometryXilong Liu, Keying Feng, Wenzi Liu, et al.
Food Chemistry|January 30, 2026
Selenium bioenrichment and functional enhancement with antioxidants in Actinidia arguta juice by fermentation with selenium-enriched Tibetan kefir grainsJiadi Zhang, Xing Guo, Qinqing Wu, et al.
Food Chemistry|January 23, 2026
Enhanced rehydration of egg white powder by high-pressure homogenization: A quantitative proteomic perspectiveJinwen Zhai, Zahra Batool, Guofeng Jin, et al.
Food Chemistry|January 30, 2026
Impact of chlorine dioxide on zearalenone degradation in corn germ and corn oil qualityXifan Yu, Bolei Yang, Bowen Tai, et al.
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