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Food Chemistry|June 27, 2021
Conformational changes and functional properties of whey protein isolate-polyphenol complexes formed by non-covalent interactionYueyue Meng, Chun Li
Food Chemistry|June 27, 2021
Effects of brewing water on the sensory attributes and physicochemical properties of tea infusionsQing-Qing Cao, Fang Wang, Jie-Qiong Wang, et al.
Food Chemistry|June 27, 2021
Investigation of alterations in phospholipids during the production chain of infant formulas via HILIC-QTOF-MS and multivariate data analysisYan Tang, Xuechun Sun, Haiyue Hou, et al.
Food Chemistry|June 27, 2021
New insights into the flavoring potential of cricket (Acheta domesticus) and mealworm (Tenebrio molitor) protein hydrolysates and their Maillard productsKora Kassandra Grossmann, Michael Merz, Daniel Appel, et al.
Food Chemistry|June 28, 2021
Natural deep eutectic solvent (NADES): A strategy to improve the bioavailability of blueberry phenolic compounds in a ready-to-use extractDariane Trivisiol da Silva, Franciele Aline Smaniotto, Isabella Ferreira Costa, et al.
Food Chemistry|June 28, 2021
Study on the structure-activity relationship of watermelon seed antioxidant peptides by using molecular simulationsChaoting Wen, Jixian Zhang, Haihui Zhang, et al.
Food Chemistry|June 28, 2021
Polysaccharide from Artocarpus heterophyllus Lam. (jackfruit) pulp modulates gut microbiota composition and improves short-chain fatty acids productionKexue Zhu, Haofei Fan, Shunjiang Zeng, et al.
Food Chemistry|June 17, 2021
Exploring the volatile metabolome of conventional and organic walnut oils by solid-phase microextraction and analysis by GC-MS combined with chemometricsNatasa P Kalogiouri, Natalia Manousi, Erwin Rosenberg, et al.
Food Chemistry|June 18, 2021
Rapid screening and determination of pesticides on lemon surfaces using the paper-spray mass spectrometry integrated via thermal desorption probeKuan-Hong Chen, Yi-Chieh Li, Fuu Sheu, et al.
Food Chemistry|May 29, 2021
Bioaccessibility and antioxidant activity of phenolic acids, flavonoids, and anthocyanins of encapsulated Thai rice bran extracts during in vitro gastrointestinal digestionMethavee Peanparkdee, Chaleeda Borompichaichartkul, Satoshi Iwamoto
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