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Food Chemistry|November 4, 2019
Physicochemical characteristics and gel-forming properties of myofibrillar protein in an oxidative system affected by partial substitution of NaCl with KCl, MgCl2 or CaCl2Ge Ge, Yurui Han, Jiabao Zheng, et al.
Food Chemistry|November 5, 2019
Mechanisms and performance of cellulose nanocrystals Pickering emulsion chitosan coatings for reducing ethylene production and physiological disorders in postharvest 'Bartlett' pears (Pyrus communis L.) during cold storageJooyeoun Jung, Zilong Deng, Yanyun Zhao
Food Chemistry|November 5, 2019
Pectate lyases: Their role in plants and importance in fruit ripeningSelman Uluisik, Graham B Seymour
Food Chemistry|November 6, 2019
Gelatin molecular structures affect behaviors of fish oil-loaded traditional and Pickering emulsionsMengzhen Ding, Ting Zhang, Huan Zhang, et al.
Food Chemistry|November 6, 2019
Bioaccessibility of curcumin encapsulated in yeast cells and yeast cell wall particlesStephen Young, Rewa Rai, Nitin Nitin
Food Chemistry|November 6, 2019
Multi-block classification of Italian semolina based on Near Infrared Spectroscopy (NIR) analysis and alveographic indicesPatrizia Firmani, Alessandro Nardecchia, Francesca Nocente, et al.
Food Chemistry|February 13, 2019
Characterization of key aroma compounds in Chinese Guojing sesame-flavor Baijiu by means of molecular sensory scienceHehe Li, Dan Qin, Ziyang Wu, et al.
Food Chemistry|February 13, 2019
Microencapsulation of tiger nut milk by lyophilization: Morphological characteristics, shelf life and microbiological stabilityJonas J G da Costa Neto, Taísa L M Gomes, Thaís F Justo, et al.
Food Chemistry|February 13, 2019
Chemical profiles and aroma contribution of terpene compounds in Meili (Vitis vinifera L.) grape and wineYu Yang, Guo-Jie Jin, Xing-Jie Wang, et al.
Food Chemistry|February 13, 2019
Application of essential oils as a natural and alternate method for inhibiting and inducing the sprouting of potato tubersSamvedna Shukla, Shiv Shanker Pandey, Muktesh Chandra, et al.
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