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Food Chemistry|July 25, 2016
New polymer for removal of wine phenolics: Poly(N-(3-(N-isobutyrylisobutyramido)-3-oxopropyl)acrylamide) (P-NIOA)Ricardo I Castro, Oscar Forero-Doria, Luis Guzmán, et al.
Food Chemistry|July 25, 2016
Effect of pulsed electric field (PEF) on structures and antioxidant activity of soybean source peptides-SHCMNSongyi Lin, Rong Liang, Xingfang Li, et al.
Food Chemistry|July 25, 2016
Development and validation of a HPLC method for determination of degree of polymerization of xylo-oligosaccharidesJianghua Pu, Xia Zhao, Qingchi Wang, et al.
Food Chemistry|July 25, 2016
Role of N-terminal domain of HMW 1Dx5 in the functional and structural properties of wheat doughJing Jing Wang, Guang Liu, Yan-Bo Huang, et al.
Food Chemistry|July 25, 2016
Mulberry anthocyanin biotransformation by intestinal probioticsJing-Rong Cheng, Xue-Ming Liu, Zhi-Yi Chen, et al.
Food Chemistry|July 25, 2016
Limited hydrolysis combined with controlled Maillard-induced glycation does not reduce immunoreactivity of soy protein for all sera testedJordan Walter, Yana Greenberg, P Sriramarao, et al.
Food Chemistry|July 25, 2016
Phenolic compounds recovered from agro-food by-products using membrane technologies: An overviewRoberto Castro-Muñoz, Jorge Yáñez-Fernández, Vlastimil Fíla
Food Chemistry|July 25, 2016
Effect of processing on nutrients and fatty acid composition of garden cress (Lepidium sativum) seedsTanu Jain, Kiran Grover, Gurpreet Kaur
Food Chemistry|August 23, 2025
Structural characterization of β-glucans from five edible fungi and structure-activity relationship on Dectin-1/Toll like receptors activationLiping Liu, Jie Feng, Zerou Lian, et al.
Food Chemistry|August 23, 2025
Effect of spray drying conditions on the physical properties and digestibility of resistant starch microparticlesQi Zheng, Sanmei Long, Mengyao Liu, et al.
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