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Food Chemistry|November 7, 2020
Temperature-dependent in vitro digestion properties of isoelectric solubilization/precipitation (ISP)-isolated PSE-like chicken proteinXue Zhao, Xinglian Xu, Guanghong Zhou
Food Chemistry|November 8, 2020
Ruby chocolate: A study of its phytochemical composition and quantitative comparison with dark, milk and white chocolateEmmy Tuenter, Maria E Sakavitsi, Andrés Rivera-Mondragón, et al.
Food Chemistry|November 8, 2020
Understanding the role of atmospheric cold plasma (ACP) in maintaining the quality of hairtail (Trichiurus Lepturus)John Kilian Koddy, Wenhua Miao, Shaimaa Hatab, et al.
Food Chemistry|November 8, 2020
The effect of osmotic dehydration conditions on the calcium content in plant matriceBartosz Kulczyński, Joanna Suliburska, Monika Rybarczyk, et al.
Food Chemistry|November 8, 2020
Chemometric contribution for deeper understanding of thermally-induced changes of polyphenolics and the formation of hydroxymethyl-L-furfural in chokeberry powdersAnna Michalska-Ciechanowska, Jessica Brzezowska, Aneta Wojdyło, et al.
Food Chemistry|November 9, 2020
Sonodecoration of magnetic phosphonated-functionalized sporopollenin as a novel green nanocomposite for stir bar sorptive dispersive microextraction of melamine in milk and milk-based food productsMahboube Shirani, Muhammad Afzal Kamboh, Behrouz Akbari-Adergani, et al.
Food Chemistry|November 9, 2020
The functionality of laccase- or peroxidase-treated potato flour: Role of interactions between protein and protein/starchYu Zhu, Haiteng Tao, Srinivas Janaswamy, et al.
Food Chemistry|November 10, 2020
Model-free and model-based analysis of thermo-oxidative response of wolfberries: A new developed mechanistic schemeBojan Janković, Nebojša Manić
Food Chemistry|November 10, 2020
Maltoheptaoside hydrolysis with chromatographic detection and starch hydrolysis with reducing sugar analysis: Comparison of assays allows assessment of the roles of direct α-amylase inhibition and starch complexationRizliya Visvanathan, Michael J Houghton, Gary Williamson
Food Chemistry|November 10, 2020
Botanical sulfane sulfur donors inhibit ferroptotic cell death caused by the depletion of cysteineSeiya Nagai, Masaki Yoshida, Yuta Takigawa, et al.
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