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Food Chemistry|May 31, 2022
Quantitative proteomics provides a new perspective on the mechanism of network structure depolymerization during egg white thinningLan Liu, Jinqiu Wang, Guoze Wang, et al.
Food Chemistry|June 2, 2022
Identification of novel biomarkers in chilled and frozen chicken using metabolomics profiling and its applicationKewen Wang, Xue Wang, Li Zhang, et al.
Food Chemistry|June 2, 2022
Adsorption and removal of organophosphorus pesticides from Chinese cabbages and green onions by using metal organic frameworks based on the mussel-inspired adhesive interfaceGuangyang Liu, Xuan Zhang, Meng Lu, et al.
Food Chemistry|June 2, 2022
Discovery of marker peptides of spirulina microalga proteins for allergen detection in processed foodstuffsMariachiara Bianco, Giovanni Ventura, Cosima D Calvano, et al.
Food Chemistry|June 2, 2022
Chemical modification of waxy maize starch by esterification with saturated fatty acid chlorides: Synthesis, physicochemical and emulsifying propertiesMarzieh Mirzaaghaei, Ali Nasirpour, Javad Keramat, et al.
Food Chemistry|June 2, 2022
The influence of amylose content on the modification of starches by glycogen branching enzymesAline L O Gaenssle, Marc J E C van der Maarel, Edita Jurak
Food Chemistry|June 2, 2022
Maillard reaction products-based encapsulant system formed between chitosan and corn syrup solids: Influence of solution pH on formation kinetic and antioxidant activityThipthida Kaewtathip, Pakorn Wattana-Amorn, Waraporn Boonsupthip, et al.
Food Chemistry|June 2, 2022
Comparative physicochemical characteristics and in vitro protein digestibility of alginate/calcium salt restructured pork steak hydrolyzed with bromelain and addition of various hydrocolloids (low acyl gellan, low methoxy pectin and κ-carrageenan)Nachomkamon Saengsuk, Natta Laohakunjit, Promluck Sanporkha, et al.
Food Chemistry|June 6, 2022
Changes in IgE binding capacity, structure, physicochemical properties of peanuts through fermentation with Bacillus natto and Lactobacillus plantarum along with autoclave pretreatmentXiaowen Pi, Guiming Fu, Yili Yang, et al.
Food Chemistry|June 6, 2022
Mechanism of the initial oxidation of monounsaturated fatty acidsCong Ding, Lu Wang, YunPing Yao, et al.
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