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Food Research International (Ottawa, Ont.)|January 3, 2023
pH-responsive in situ gelling properties of thiolated citrus high-methoxyl pectin and its potential gel mechanismJinfeng Chen, Yanli Cui, Fumin Yang, et al.
Food Research International (Ottawa, Ont.)|January 3, 2023
Milling and differential sieving to diversify flour functionality: A comparison between pulses and cerealsFan Cheng, Ke Ding, Hanyue Yin, et al.
Food Research International (Ottawa, Ont.)|January 3, 2023
Texturization of pea protein isolate by micro compoundingChristina F Tingle, Kenzie McClintic, Aristotle J Zervoudakis, et al.
Food Research International (Ottawa, Ont.)|January 3, 2023
The dynamic changes of flavors and UPLC-Q-Exactive-Orbitrap-MS based lipidomics in mackerel (Scomberomorus niphonius) during dry-cured processingQiaoyu Liu, Jianjun Lin, Wenhong Zhao, et al.
Food Research International (Ottawa, Ont.)|January 3, 2023
Polyphenolic compounds from rapeseeds (Brassica napus L.): The major types, biofunctional roles, bioavailability, and the influences of rapeseed oil processing technologies on the contentZhan Ye, Yuanfa Liu
Food Research International (Ottawa, Ont.)|January 3, 2023
Identification of the key metabolites and related genes network modules highly associated with the nutrients and taste components among different Pepino (Solanum muricatum) cultivarsShipeng Yang, Zhu Sun, Guangnan Zhang, et al.
Food Research International (Ottawa, Ont.)|January 3, 2023
Tongue papillae density and fat taster status- a cardinal role on sweet and bitter taste perception among Indian populationVinithra Ponnusamy, Gowtham Subramanian, Karthi Muthuswamy, et al.
Food Research International (Ottawa, Ont.)|January 3, 2023
Effects of different woods in barbecuing: Consumers' sensory perception and liking of grilled chicken meatMaria Piochi, Giorgia Cabrino, Luisa Torri
Food Research International (Ottawa, Ont.)|January 3, 2023
New insights into the persistent effect of transient cinnamaldehyde vapor treatment on the growth and aflatoxin synthesis of Aspergillus flavusAjuan Niu, Hongying Wu, Xinyue Hu, et al.
Food Research International (Ottawa, Ont.)|January 3, 2023
Effect of single and dual modifications with cross-linking and octenylsuccinylation on physicochemical, in-vitro digestibility, and emulsifying properties of cassava starchJiratthitikan Sriprablom, Pimteera Tatikunakorn, Pantira Lerdpriyanun, et al.
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