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Food Chemistry|March 21, 2020
Adsorption kinetics and thermodynamics of yeast β-glucan for off-odor compounds in silver carp minceHuimin Zhang, Dan Wu, Qilin Huang, et al.
Food Chemistry|March 21, 2020
Effects of thawing methods on the biochemical properties and microstructure of pre-rigor frozen scallop striated adductor muscleHuamao Wei, Yuanyong Tian, Tetsuro Yamashita, et al.
Food Chemistry|March 22, 2020
Does 'activating' nuts affect nutrient bioavailability?Shivani Kumari, Andrew R Gray, Kirsten Webster, et al.
Food Chemistry|March 13, 2020
Antioxidant and cytoprotective effect of peptides produced by hydrolysis of whey protein concentrate with trypsinMaría Belén Ballatore, Marina Del Rosario Bettiol, Noelia L Vanden Braber, et al.
Food Chemistry|March 15, 2020
Elucidation of interactions between gelatin aggregates and hsian-tsao gum in aqueous solutionsGang You, Gaigai Niu, Hairong Long, et al.
Food Chemistry|March 16, 2020
Lipase-catalyzed synthesis of lauroyl tripeptide-KHA with multi-functionalities: Its surface-active, antibacterial, and antioxidant propertiesHyunjong Yu, Kyung-Min Park, Pahn-Shick Chang
Food Chemistry|March 16, 2020
Enzymatically derived sunflower protein hydrolysate and peptides inhibit NFκB and promote monocyte differentiation to a dendritic cell phenotypeRodney A Velliquette, David J Fast, Eugene R Maly, et al.
Food Chemistry|March 16, 2020
Preparation of a novel emulsifier by self-assembling of proanthocyanidins from Chinese bayberry (Myrica rubra Sieb. et Zucc.) leaves with gelatinShiguo Chen, Xuemin Shen, Wenyang Tao, et al.
Food Chemistry|January 4, 2020
Targeted metabolomics to assess the authenticity of bakery products containing chia, sesame and flax seedsFederico I Brigante, Agustín Lucini Mas, Natalia B Pigni, et al.
Food Chemistry|January 4, 2020
Gut microbiota and short chain fatty acid composition as affected by legume type and processing methods as assessed by simulated in vitro digestion assaysYuxiang Chen, Sam K C Chang, Yan Zhang, et al.
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