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Journal of Food Science|June 16, 2022
Color and texture of surimi-like gels made of protein isolate extracted from catfish byproducts are improved by washing and adding soy wheyYan Zhang, Sam K C ChangJournal of Food Science|June 21, 2021
Effects of deglycosylation and the Maillard reaction on conformation and allergenicity of the egg ovomucoidJunjie Ma, Jinru Zhou, Lerong Chen, et al.Journal of Food Science|June 22, 2021
Complexing hemp seed protein with pectin for improved emulsion stabilityYiming Feng, Dajun Yu, Tiantian Lin, et al.Journal of Food Science|June 22, 2021
Anthocyanins from purple passion fruit (Passiflora edulia Sims) rind-An innovative source for nonbleachable pigment productionJiaman Liu, Bo Teng, Xiaofeng Zhang, et al.Journal of Food Science|June 23, 2021
Oleogel-based emulsions: Concepts, structuring agents, and applications in foodThais J Silva, Daniel Barrera-Arellano, Ana Paula B RibeiroJournal of Food Science|January 6, 2023
Differences in habitual eating speed lead to small differences in dynamic sensory perception of composite foodsKarina Gonzalez-Estanol, Marieke van Bruinessen, Franco Biasioli, et al.Journal of Food Science|December 15, 2022
Screening of dephytinization reaction of chlorophyll pigments with citrus acetone powder by UPLC-DAD-MSYunchang Li, Israel Emiezi Agarry, Desheng Ding, et al.Journal of Food Science|December 16, 2022
Safety assessment of herbal supplement components targeting hepatotoxicity and CYP3A4 induction in cell-based assay using HepG2 cellsTakashi Kondo, Ippei Suzuki, Tsuyoshi Chiba, et al.Journal of Food Science|December 16, 2022
Optimized pressurized hot water extraction, HPLC/LC-MS characterization, and bioactivity of Tetrapleura tetraptera L. dry fruit polyphenolsCourage Sedem DzahJournal of Food Science|December 16, 2022
Effect of Flammulina velutipes polysaccharides on endoplasmic reticulum stress-mediated apoptosis by activating PLC-IP3 pathway in HepG2 cellsMiao Ding, Kai Lv, Dongliang Zhang, et al.Pageof 883