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Journal of Food Science|May 28, 2020
Preparation and characterization of gellan gum-guar gum blend films incorporated with nisinNa Guo, Guilan Zhu, Ding Chen, et al.Journal of Food Science|June 2, 2020
Effects of superfine grinding on asparagus pomace. Part I: Changes on physicochemical and functional propertiesWenjie Gao, Feng Chen, Lianfu Zhang, et al.Journal of Food Science|June 13, 2020
Optimization of the silica-gel adsorption technique for the extraction of phytosterol glycosides from soybean lecithin powder using response surface methodology and artificial neural network modelsJingjing Kang, Dong CaoJournal of Food Science|June 13, 2020
Rapid authentication of Pseudostellaria heterophylla (Taizishen) from different regions by near-infrared spectroscopy combined with chemometric methodsWei Pan, Mei Wu, Zhenzhu Zheng, et al.Journal of Food Science|April 30, 2021
Aichi virus inactivation by heat in 2-ml glass vialsSukriti Ailavadi, Mark T Morgan, Doris H D'SouzaJournal of Food Science|May 4, 2021
Comparing the taste-modifying properties of nanocellulose and carboxymethyl celluloseHanna Manninen, Mari Sandell, Saila Mattila, et al.Journal of Food Science|April 28, 2021
The complex relationship between metabolic syndrome and sweetenersAndrea R Gómez-Fernández, Arlette Santacruz, Daniel A Jacobo-VelázquezJournal of Food Science|May 19, 2021
Brazilian cocoa hybrid-mix fermentation: Impact of microbial dominance as well as chemical and sensorial propertiesSilvia Juliana Martinez, Nádia Nara Batista, Cíntia Lacerda Ramos, et al.Journal of Food Science|May 19, 2021
Effects of different chemical modifications on the structure and biological activities of polysaccharides from Orchis chusua D. DonRehebati Nuerxiati, Paiheerding Mutailipu, Aytursun Abuduwaili, et al.Journal of Food Science|May 21, 2021
Properties of transglutaminase-induced myofibrillar/wheat gluten gelsYuanyuan Ouyang, Jingjing Xu, Fuyun Ji, et al.Pageof 891