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Food Chemistry|December 4, 2018
Protein analysis of moro blood orange pulp during storage at low temperaturesL Carmona, B Alquézar, S Tárraga, et al.
Food Chemistry|December 4, 2018
Binding of β-carotene to whey proteins: Multi-spectroscopic techniques and docking studiesZahra Allahdad, Mehdi Varidi, Reza Zadmard, et al.
Food Chemistry|December 26, 2018
Effect of cyclodextrin and cosolvent on the solubility and antioxidant activity of caffeic acidMiriana Kfoury, Chantal Geagea, Steven Ruellan, et al.
Food Chemistry|December 26, 2018
Effect of different microwave power setting on quality of chia seed oil obtained in a cold pressMehmet Musa Özcan, Fahad Y Al-Juhaimi, Isam A Mohamed Ahmed, et al.
Food Chemistry|December 26, 2018
Modeling of α-acids and xanthohumol extraction in dry-hopped beersJúlio C Machado, Miguel A Faria, Armindo Melo, et al.
Food Chemistry|December 26, 2018
Polyphenols and carotenoids in pickled bell pepper from organic and conventional productionEwelina Hallmann, Krystian Marszałek, Janusz Lipowski, et al.
Food Chemistry|December 26, 2018
Increasing the physicochemical stability of stored green tea noodles: Analysis of the quality and chemical componentsKun Yu, Hui-Ming Zhou, Ke-Xue Zhu, et al.
Food Chemistry|December 26, 2018
Stabilization of apo α-lactalbumin by binding of epigallocatechin-3-gallate: Experimental and molecular dynamics studyMilica Radibratovic, Ayah Al-Hanish, Simeon Minic, et al.
Food Chemistry|December 26, 2018
Lipid nanoparticles with fats or oils containing β-carotene: Storage stability and in vitro digestibility kineticsLaura Salvia-Trujillo, Sarah Verkempinck, Som Kanta Rijal, et al.
Food Chemistry|December 26, 2018
Effect of water content of high-amylose corn starch and glutinous rice starch combined with lipids on formation of starch-lipid complexes during deep-fat fryingHaisong Wang, Yiming Wu, Naifu Wang, et al.
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