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Journal of Food Science|November 9, 2026
Effect of Pea Protein Complexation or CO2 Nanobubbles Pretreatment on Physicochemical Properties of Spray-dried Dragon Fruit Peels-Derived Betacyanins Aimed as Natural Red ColorantsYasmeen Mamu, Luxsika Ngamwonglumlert, Sakamon Devahastin, et al.Journal of Food Science|November 9, 2026
'Barton' Pecan Drying: Interaction Between Microwave, High Temperature and Storage Time on the Nut Color and Volatile Compounds ProfileFlavio Roberto Thewes, Auri Brackmann, Vanderlei Both, et al.Journal of Food Science|June 15, 2022
Tripeptide Hyp-Asp-Gly from collagen peptides inhibited platelet activation via regulation of PI3K/Akt-MAPK/ERK1/2 signaling pathwayHongdong Song, Yijie Yang, Bo LiJournal of Food Science|June 15, 2022
Effect of agave fructans on xanthan rheology: Impact on sodium caseinate emulsion propertiesMaría Guadalupe Sosa-Herrera, Laura Patricia Martínez-Padilla, Virginia Agustina Delgado-Reyes, et al.Journal of Food Science|June 15, 2022
Effect of ball milling-assisted glycosylation modification on the structure and foaming property of egg white proteinLan Liu, Qia Wang, Yongyan Wu, et al.Journal of Food Science|May 25, 2010
Flavor characterization of sugar-added pennywort (Centella asiatica L.) juices treated with ultra-high pressure and thermal processesArunee Apichartsrangkoon, Pronprapa Wongfhun, Michael H GordonJournal of Food Science|May 25, 2010
Controlling the bleeding of carmine colorant in crabstickSamanan Poowakanjana, Jae W ParkJournal of Food Science|May 25, 2010
Quenching mechanism and kinetics of ascorbic acid on the photosensitizing effects of synthetic food colorant FD&C Red Nr 3Tsung-Shi Yang, David B MinJournal of Food Science|May 25, 2010
Production of spherical granule from viscous red ginseng extracts for improving product fluency and preservation and its physicochemical propertiesGyu-Hee Lee, Myung-Gon ShinJournal of Food Science|May 25, 2010
Synchronous front-face fluorescence spectroscopy coupled with parallel factors (PARAFAC) analysis to study the effects of cooking time on meatAmna Sahar, Tahar Boubellouta, Stéphane Portanguen, et al.Pageof 904