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Food Chemistry|March 21, 2021
The desirable salt bridges in amylases: Distribution, configuration and locationXiaofeng Ban, Xiaofang Xie, Caiming Li, et al.
Food Chemistry|March 21, 2021
Modifying the internal structures of steamed rice cakes by emulsifiers for promoted textural and sensory propertiesWei Feng, Hao Zhang, Ren Wang, et al.
Food Chemistry|March 21, 2021
Structural characterization, functional properties and antioxidant activities of polysaccharide extract obtained from okra leaves (Abelmoschus esculentus)Ibukunoluwa Fola Olawuyi, Won Young Lee
Food Chemistry|March 22, 2021
Effect of crosslinking processing on the chemical structure and biocompatibility of a chitosan-based hydrogelJingwen Yang, Gangqiang Liang, Tuo Xiang, et al.
Food Chemistry|March 23, 2021
Depolymerization of chicken egg yolk granules induced by high-intensity ultrasoundFang Geng, Yunxiao Xie, Yi Wang, et al.
Food Chemistry|March 23, 2021
Development of an ultrasonic system for industrial extraction of unheated sesame oil cakeSu Jin Eom, Hyo Don Zu, Jangho Lee, et al.
Food Chemistry|March 23, 2021
Production of d-limonene-loaded Pickering emulsions stabilized by chitosan nanoparticlesElham Alehosseini, Seid Mahdi Jafari, Hoda Shahiri Tabarestani
Food Chemistry|March 23, 2021
Extraction of phenolic compounds from acerola by-products using chitosan solution, encapsulation and application in extending the shelf-life of guavaNatalia Cristina da Silva, Tais Téo de Barros-Alexandrino, Odílio Benedito Garrido Assis, et al.
Food Chemistry|March 23, 2021
Peanut selenium distribution, concentration, speciation, and effects on proteins after exogenous selenium biofortificationLiping Luo, Jinping Zhang, Kangyi Zhang, et al.
Food Chemistry|March 23, 2021
Antimicrobial bio-nanocomposite films based on gelatin, tragacanth, and zinc oxide nanoparticles - Microstructural, mechanical, thermo-physical, and barrier propertiesRahim Shahvalizadeh, Raman Ahmadi, Iskandar Davandeh, et al.
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