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Food Chemistry

Resumen/Descripción – provisto por la editorial en inglés

Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.

Palabras clave – provistas por la editorial

No disponibles.

Disponibilidad

Institución detectada	Período	Navegá	Descargá	Solicitá
No detectada	desde ene. 1976 / hasta dic. 2023	ScienceDirect

Información

Tipo de recurso:

revistas

ISSN impreso

0308-8146

ISSN electrónico

1873-7072

Editor responsable

Elsevier

País de edición

Países Bajos

Fecha de publicación

1976-

Cobertura temática

Ciencias químicas

Tabla de contenidos

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doi: 10.1016/j.foodchem.2023.135472

Differentiating the effects of hydrophobic interaction and disulfide bond on the myofibrillar protein emulsion gels at the high temperature and the protein interfacial properties

Bo Chen; Xiaoyan Liu; Kai Zhou; Yong Xie; Ying Wang; Hui Zhou; Yanhong Bai; Baocai Xu

Palabras clave: General Medicine; Food Science; Analytical Chemistry.

Pp. 135472

doi: 10.1016/j.foodchem.2023.135684

Formation, stability and in vitro digestion of curcumin loaded whey protein/ hyaluronic acid nanoparticles: Ethanol desolvation vs. pH-shifting method

Weigang Zhong; Jiatong Li; Cuina Wang; Tiehua Zhang

Pp. 135684

doi: 10.1016/j.foodchem.2023.135735

Dietary advanced glycation end products (dAGEs): An insight between modern diet and health

Zhaoqing Tian; Shasha Chen; Yiheng Shi; Panpan Wang; Yongning Wu; Guoliang Li

Pp. 135735

doi: 10.1016/j.foodchem.2023.135958

Development and characterization of tapioca starch/pectin composite films incorporated with broccoli leaf polyphenols and the improvement of quality during the chilled mutton storage

Zhaoyang Song; Jinwen Wei; Yinjuan Cao; Qunli Yu; Ling Han

Palabras clave: General Medicine; Food Science; Analytical Chemistry.

Pp. 135958

doi: 10.1016/j.foodchem.2023.135899

Utilization of ultrasound and glycation to improve functional properties and encapsulated efficiency of proteins in anthocyanins

Huijun Cui; Zhihuan Zang; Qiao Jiang; Yiwen Bao; Yunan Wu; Jiaxin Li; Yi Chen; Xiaoli Liu; Shufang Yang; Xu Si; Bin Li

Pp. 135899

doi: 10.1016/j.foodchem.2023.136107

Enhanced compatibility and functionality of thermoplastic cassava starch blended PBAT blown films with erythorbate and nitrite

Phanwipa Wongphan; Cristina Nerín; Nathdanai Harnkarnsujarit

Palabras clave: General Medicine; Food Science; Analytical Chemistry.

Pp. 136107

doi: 10.1016/j.foodchem.2023.136256

Insights on the binding mechanism between specified aldehydes and flaxseed protein using multispectral image and molecular docking

Lingxia Xu; Yilai Wan; Xiaoxiao Liu; Zhaoyang Qin; Yue Zhao; Xizhe Fu; Changqing Wei; Wenyu Liu

Palabras clave: General Medicine; Food Science; Analytical Chemistry.

Pp. 136256

doi: 10.1016/j.foodchem.2023.136345

Novel PVA/carboxylated cellulose antimicrobial hydrogel grafted with curcumin and ε-polylysine for chilled chicken preservation

Xutao Mai; Xinxiao Zhang; Wenzhuo Wang; Yuhang Zheng; Daoying Wang; Weimin Xu; Fang Liu; Zhilan Sun

Pp. 136345

doi: 10.1016/j.foodchem.2023.136404

Beeswax: A review on the recent progress in the development of superhydrophobic films/coatings and their applications in fruits preservation

Seyed Fakhreddin Hosseini; Zahra Mousavi; David Julian McClements

Palabras clave: General Medicine; Food Science; Analytical Chemistry.

Pp. 136404

doi: 10.1016/j.foodchem.2023.136605

Comprehensive structural analysis of polyphenols and their enzymatic inhibition activities and antioxidant capacity of black mulberry (Morus nigra L.)

Junwei Huo; Yana Ni; Dalong Li; Jinli Qiao; Dejian Huang; Xiaonan Sui; Yan Zhang

Pp. 136605