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Food Chemistry|December 22, 2022
Oxidation and degradation of (epi)gallocatechin gallate (EGCG/GCG) and (epi)catechin gallate (ECG/CG) in alkali solutionHan Peng, Fereidoon Shahidi
Food Chemistry|December 22, 2022
Chemical modification of edible sodium caseinate: A new grafting method of oleic acid. Characterization and thermal properties of the conjugateTeddy Tichané, Laurianne Viora, Xavier Garric, et al.
Food Chemistry|December 22, 2022
Study the interaction of amino acids, sugars, thermal treatment and cooking technique on the formation of acrylamide in potato modelsNivine Bachir, Amira Haddarah, Franscesc Sepulcre, et al.
Food Chemistry|December 23, 2022
The effects of pulsed electric fields treatment on the structure and physicochemical properties of dialdehyde starchYing Li, Jin-Hua Wang, Yu Han, et al.
Food Chemistry|December 24, 2022
Human gut microbiota stratified by (+)-catechin metabolism dynamics reveals colon region-dependent metabolic profileQiqiong Li, Jan Stautemas, Stanley Omondi Onyango, et al.
Food Chemistry|December 25, 2022
In vitro bioaccessibility evaluation of pheophytins in gelatin/polysaccharides carrierZihan Jin, Israel Emiezi Agarry, Yunchang Li, et al.
Food Chemistry|December 25, 2022
Pickering emulsions stabilized by zein-gallic acid composite nanoparticles: Impact of covalent or non-covalent interactions on storage stability, lipid oxidation and digestibilityYanan Xu, Zihao Wei, Changhu Xue
Food Chemistry|June 21, 2021
A study of the bioactive potential of seven neglected and underutilized leaves consumed in BrazilThais Cristina Lima De Souza, Tayse Ferreira Ferreira Da Silveira, Maria Isabel Rodrigues, et al.
Food Chemistry|June 21, 2021
Integrated metabolomics and lipidomics profiling reveals beneficial changes in sensory quality of brown fermented goat milkWei Jia, Yuyang Liu, Lin Shi
Food Chemistry|June 21, 2021
Sprouting improves the flavour quality of faba bean floursRami Akkad, Amanda Buchko, Stuart P Johnston, et al.
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