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Journal of Food Science|March 20, 2026
Influence of Stabilizers, Milk Proteins, and Heat Treatment on the Tribology and Rheology of Drinking YogurtXiaojie Zhang, Zhaomin Li, Sihan Zheng, et al.Journal of Food Science|June 4, 2026
Instrumental and Sensory Texture Characterization of Plant-Based Salmon Sashimi Analogs Formulated With Konjac Glucomannan and AgarHwabin Jung, Jungmin OhJournal of Food Science|May 4, 2011
Detection of volatile spoilage metabolites in fermented cucumbers using nontargeted, comprehensive 2-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS)Suzanne D Johanningsmeier, Roger F McFeetersJournal of Food Science|March 28, 2009
Comparisons of chemical and physical properties of catfish oils prepared from different extracting processesS Sathivel, H Yin, W Prinyawiwatkul, et al.Journal of Food Science|November 30, 2011
Hydrolysis of whey protein isolate using subcritical waterAshley D Espinoza, Rubén O Morawicki, Tiffany HagerJournal of Food Science|May 4, 2011
Preparation of reactive oxygen scavenging peptides from tilapia (Oreochromis niloticus) skin gelatin: optimization using response surface methodologyYongliang Zhuang, Liping SunJournal of Food Science|November 30, 2011
Effects of medium-voltage electrical stimulation on postmortem changes in fat-tailed sheepMaryam Abbasvali, Seyed Shahram Shekarforoush, Mahmoud Aminlari, et al.Journal of Food Science|May 31, 2021
Effects of microwave vacuum drying on the moisture migration, microstructure, and rehydration of sea cucumberXiu He, Rong Lin, Shasha Cheng, et al.Journal of Food Science|March 18, 2021
Electromagnetic properties of crayfish and its responses of temperature and moisture under microwave fieldHailong Fan, Jianlian Huang, Jianxin Zhao, et al.Journal of Food Science|January 18, 2022
Effects of partial replacement of NaCl by KCl and CaCl2 on physicochemical properties, microstructure, and textural properties of salted eggsHuilan Liu, Feng Feng, Hui Xue, et al.Pageof 890