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Foods (Basel, Switzerland)|December 11, 2022
Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture PerspectiveTianzhen Xiong, Haomin Sun, Ziyi Niu, et al.
Foods (Basel, Switzerland)|December 11, 2022
Storage Time as an Index for Varietal Prediction of Mango Ripening: A Systemic Approach Validated on Five Senegalese VarietiesMor Dieye, Nafissatou Diop Ndiaye, Joseph Bassama, et al.
Foods (Basel, Switzerland)|December 11, 2022
Structure-Function Guided Extraction and Scale-Up of Pea Protein Isolate ProductionLucy Hansen, Fan Bu, Baraem P Ismail
Foods (Basel, Switzerland)|December 11, 2022
Monitoring Volatile Organic Compounds in Different Pear Cultivars during Storage Using HS-SPME with GC-MSGuanwei Gao, Xinnan Zhang, Zhen Yan, et al.
Foods (Basel, Switzerland)|December 11, 2022
Anti-Aging Effect of Agrocybe aegerita Polysaccharide through Regulation of Oxidative Stress and Gut MicrobiotaXiaoyan Liu, Linxiu Wu, Aijun Tong, et al.
Foods (Basel, Switzerland)|December 11, 2022
Recovery and Utilization of Pea Albumins as Acidic Emulsion Stabilizer by Complexation with Dextran SulfateXingfei Li, Xinyu Zhang, Jie Long, et al.
Foods (Basel, Switzerland)|December 11, 2022
Aromatic Characteristics of Passion Fruit Wines Measured by E-Nose, GC-Quadrupole MS, GC-Orbitrap-MS and Sensory EvaluationRuojin Liu, Yaran Liu, Yuxuan Zhu, et al.
Foods (Basel, Switzerland)|December 11, 2022
Effect of Probiotic Lactic Acid Bacteria (LAB) on the Quality and Safety of Greek YogurtSo-Young Yang, Ki-Sun Yoon
Foods (Basel, Switzerland)|December 11, 2022
Co-Pigmentation Mechanism and Thermal Reaction Kinetics of Mulberry Anthocyanins with Different Phenolic AcidsXiangyue Chen, Qunyu Gao, Sentai Liao, et al.
Foods (Basel, Switzerland)|December 11, 2022
Multi-Response Optimization of Pyrrolizidine Alkaloids Removal from Chrysanthemum morifolium by High-Pressure ExtractionHao Wang, Qiang Wang, Aiping Lai, et al.
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