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Food Chemistry|August 23, 2025
An innovative perspective on fermented foods: isolation, purification, biochemical properties, and evaluation of the flavor formation potential of meat protein hydrolysis by Saccharomyces cerevisiae L3 proteasesYuhang Fan, Wenting Hui, Qian Liu, et al.
Food Chemistry|April 19, 2021
Improvement of meat protein digestibility in infants and the elderlySeonmin Lee, Yun-Sang Choi, Kyung Jo, et al.
Food Chemistry|August 28, 2025
Effects of incorporation of natural oleosomes on physicochemical properties of soy protein isolate-based filmsQin Hu, Jiahui Qu, Chen Li, et al.
Food Chemistry|August 28, 2025
Sweet cherry stalks to nanocrystalline cellulose: Synthesis, characterization, and stabilization of insect oil/water Pickering emulsionsSeyed Mohammad Taghi Gharibzahedi, Eda Yildiz, Zeynep Altintas
Food Chemistry|August 28, 2025
Comprehensive insights into lipid-flavor transformation mechanism in cream during fermentation: Integration of volatilomics and lipidomicsYunmei Chai, Zhenzhu Li, Yufang Li, et al.
Food Chemistry|August 28, 2025
Microorganism-derived biogenic amine degrading enzymes: mechanisms, molecular modifications, and applications in fermented foodsHuiping Wang, Mengtong Li, Baohua Kong, et al.
Food Chemistry|August 28, 2025
Insights into the key odorants in Chimonanthus praecox var. concolor Mak. Flower using the sensomics approachPeng Guo, Wei Guan, Runhu Xin, et al.
Food Chemistry|August 28, 2025
A single N-rich covalent organic framework-based sensor for electrochemical sensing of 2,4,6-trichlorophenolWei-Long Shan, Qian Lu, Heng-Ye Li, et al.
Food Chemistry|August 28, 2025
Mechanistic interplay between myofibrillar proteins and phospholipid during thermal degradationYubo Wang, Cong Li, Xueli Chen, et al.
Food Chemistry|August 28, 2025
Relationship between physicochemical properties and molecular structure of barley starch with different size distributionsHafiz Ahmad Toor, Chuanjie Chen, Fan Zhu
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