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Food Chemistry|February 7, 2019
Physicochemical characteristics of fat blend from hydrogenated coconut oil and acyl migrated palm mid-fractionJung-Ah Shin, Yoon-Ji Heo, Ki-Teak Lee
Food Chemistry|February 7, 2019
Reliable determination of tropane alkaloids in cereal based baby foods coupling on-line spe to mass spectrometry avoiding chromatographic stepJesús Marín-Sáez, Roberto Romero-González, Antonia Garrido Frenich
Food Chemistry|February 7, 2019
The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformationsXinbo Zhuang, Minyi Han, Xiping Jiang, et al.
Food Chemistry|February 7, 2019
Chitosan coated calcium alginate beads for covalent immobilization of acrylamidase: Process parameters and removal of acrylamide from coffeeDattatray K Bedade, Yogesh B Sutar, Rekha S Singhal
Food Chemistry|January 16, 2019
Design of microcapsules with bilberry seed oil, cold-set whey protein hydrogels and anthocyanins: Effect of pH and formulation on structure formation kinetics and resulting microstructure during purification processing and storageLina Svanberg, Sophia Wassén, Graziele Gustinelli, et al.
Food Chemistry|January 16, 2019
In vitro gastrointestinal digest of catechin-modified β-conglycinin oxidized by lipoxygenase-catalyzed linoleic acid peroxidationLianzhu Lin, Ming Jiao, Mouming Zhao, et al.
Food Chemistry|January 16, 2019
Partial molar volumes and isentropic compressions of sugar alcohols in aqueous solutions from 15 °C to 40 °C at atmospheric pressurePedro Bernal, Shanica Brown, Mariela Mera, et al.
Food Chemistry|January 16, 2019
Nitrogen and chlorine dual-doped carbon nanodots for determination of curcumin in food matrix via inner filter effectQin Hu, Lu Gao, Sheng-Qi Rao, et al.
Food Chemistry|January 16, 2019
Broad-spectrum monoclonal antibody and a sensitive multi-residue indirect competitive enzyme-linked immunosorbent assay for the antibacterial synergists in samples of animal originXiaoya Han, Feng Sheng, Dexin Kong, et al.
Food Chemistry|January 16, 2019
Spatial-temporal changes in pH, structure and rheology of the gastric chyme in pigs as influenced by egg white gel propertiesFrançoise Nau, Kéra Nyemb-Diop, Valérie Lechevalier, et al.
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