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Journal of Food Science|January 15, 2015
Surface properties of heat-induced soluble soy protein aggregates of different molecular massesFengxian Guo, Youling L Xiong, Fang Qin, et al.Journal of Food Science|January 16, 2015
Dispersion in the presence of acetic acid or ammonia confers gliadin-like characteristics to the glutenin in wheat glutenTetsuya Murakami, Naofumi Kitabatake, Fumito TaniJournal of Food Science|January 20, 2015
Evaluation of maillard reaction variables and their effect on heterocyclic amine formation in chemical model systemsCara Dennis, Faris Karim, J Scott SmithJournal of Food Science|January 7, 2015
Diversity in sensory quality and determining factors influencing mandarin flavor likingLivnat Goldenberg, Yossi Yaniv, Tatiana Kaplunov, et al.Journal of Food Science|January 7, 2015
Simultaneous analysis of N(ε) -(carboxymethyl)Lysine and N(ε) -(carboxyethyl)lysine in foods by ultra-performance liquid chromatography-mass spectrometry with derivatization by 9-fluorenylmethyl chloroformateYanqiong Zhou, Qin Lin, Cheng Jin, et al.Journal of Food Science|January 7, 2015
Predictive response surface model for heat-induced rheological changes and aggregation of whey protein concentratePedro A Alvarez, Charles Emond, Ahmed Gomaa, et al.Journal of Food Science|January 7, 2015
Acid diffusion into rice boluses is influenced by rice type, variety, and presence of α-amylaseYamile A Mennah-Govela, Gail M Bornhorst, R Paul SinghJournal of Food Science|July 30, 2015
Performance of Nonmigratory Iron Chelating Active Packaging Materials in Viscous Model Food SystemsMaxine J Roman, Eric A Decker, Julie M GoddardJournal of Food Science|July 31, 2015
Crunchiness Loss and Moisture Toughening in Puffed Cereals and SnacksMicha PelegJournal of Food Science|January 22, 2015
Oscillatory rheology and creep behavior of barley β-D-glucan concentrate dough: effect of particle size, temperature, and water contentJasim Ahmed, Linu Thomas, Hasan Al-AttarPageof 886