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Food Chemistry|March 18, 2020
Impact of caseins and whey proteins ratio and lipid content on in vitro digestion and ex vivo absorptionAna-Isabel Mulet-Cabero, Amelia Torcello-Gómez, Shikha Saha, et al.
Food Chemistry|March 18, 2020
Sub-Ångstrom structure of collagen model peptide (GPO)10 shows a hydrated triple helix with pitch variation and two proline ring conformationsHironori Suzuki, Deepti Mahapatra, Amanda J Board, et al.
Food Chemistry|March 11, 2020
Stable isotope analysis of non-exchangeable hydrogen in carbohydrates derivatised with N-methyl-bis-trifluoroacetamide by gas chromatography - Chromium silver reduction/High temperature Conversion-isotope ratio mass spectrometry (GC-CrAg/HTC-IRMS)Aiman Abrahim, Andrew Cannavan, Simon D Kelly
Food Chemistry|March 11, 2020
Characterization of the key odorants contributing to retronasal olfaction during bread consumptionDandan Pu, Wen Duan, Yan Huang, et al.
Food Chemistry|March 15, 2020
Phosphoproteome analysis of sarcoplasmic and myofibrillar proteins in stress-induced dysfunctional broiler pectoralis major muscleTong Xing, Zerun Zhao, Xue Zhao, et al.
Food Chemistry|March 15, 2020
The role of lipids in determining the air-water interfacial properties of wheat, rye, and oat dough liquor constituentsFrederik Janssen, Arno G B Wouters, Lize Linclau, et al.
Food Chemistry|March 15, 2020
Characterization of chemical composition and prebiotic effect of a dietary medicinal plant Penthorum chinense PurshJianhua Yin, Wei Ren, Bin Wei, et al.
Food Chemistry|March 15, 2020
Mitochondrial apoptosis and proteolytic changes of myofibrillar proteins in two different pork muscles during agingJiaying Zhang, Danyi Ma, Yuan H Brad Kim
Food Chemistry|February 1, 2020
A review of milling damaged starch: Generation, measurement, functionality and its effect on starch-based food systemsQingfa Wang, Limin Li, Xueling Zheng
Food Chemistry|February 1, 2020
Development of one-step sample preparation methods for fatty acid profiling of milk fatZhiqian Liu, Jianghui Wang, Cheng Li, et al.
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