Publication date: 15 March 2024
Source: Food Chemistry, Volume 436
Author(s): David Campos, Rosana Chirinos, Paola Huaraca-Espinoza, Ana Aguilar-Galvez, Diego García-Ríos, Franco Pedreschi, Romina Pedreschi
Monthly Archives: October 2023
Effects of freeze-thaw cycles on in-vitro digestive properties of myofibrillar protein in mirror carp (<em>Cyprinus carpio L.</em>), based on protein degradation, oxidation, and structural properties
Publication date: 15 March 2024
Source: Food Chemistry, Volume 436
Author(s): Wei Wan, Wenxin Li, Liang Sun, Haotian Liu, Xiufang Xia
Nanoparticle encapsulation using self-assembly abietic acid to improve oral bioavailability of curcumin
Publication date: 15 March 2024
Source: Food Chemistry, Volume 436
Author(s): Ying Han, Hua Zhang, Haitian Zhao, Shiyao Fu, Ruiling Li, Zhili Wang, Yangxin Wang, Weihong Lu, Xin Yang
Precision-SELEX aptamer screening for the colorimetric and fluorescent dual-readout aptasensing of AFB<sub>1</sub> in food
Publication date: 15 March 2024
Source: Food Chemistry, Volume 436
Author(s): Ying Li, Boyu Jia, Pengyue Song, Nan Long, Linchun Shi, Peng Li, Jiabo Wang, Lidong Zhou, Weijun Kong
Enzymatic construction Au NPs-rGO based MIP electrochemical sensor for adulteration detection of bovine-derived allergen in camel milk
Publication date: 15 March 2024
Source: Food Chemistry, Volume 436
Author(s): Fanxing Meng, Mengjiao Duan, Wanfeng Wu, Shuxuan Shao, Yanan Qin, Minwei Zhang
Starch/poly (butylene adipate-<em>co</em>-terephthalate) blown films contained the quaternary ammonium salts with different <em>N</em>-alkyl chain lengths as antimicrobials
Publication date: 15 March 2024
Source: Food Chemistry, Volume 436
Author(s): Shan Gao, Haiming Song, Qiantong Wang, Xiaochi Zhang, Hui Zhang, Wentao Wang, Hanxue Hou
Synthesis and characterisation of Mānuka and rosemary oil-based nano-entities and their application in meat
Publication date: 15 March 2024
Source: Food Chemistry, Volume 436
Author(s): Ramandeep Kaur, Tanushree B. Gupta, John Bronlund, Jaspreet Singh, Lovedeep Kaur
Leaching and evolution of anthocyanins and aroma compounds during Cabernet Sauvignon wine fermentation with whole-process skin-seed contact
Publication date: 15 March 2024
Source: Food Chemistry, Volume 436
Author(s): Xue-Chen Yao, Hua-Lin Zhang, Xin-Rui Ma, Nong-Yu Xia, Chang-Qing Duan, Wei-Ming Yang, Qiu-Hong Pan
Tunable interactions in starch-anthocyanin complexes switched by high hydrostatic pressure
Publication date: 15 March 2024
Source: Food Chemistry, Volume 436
Author(s): Qin Li, Aixin Guo, Lei Rao, Liang Zhao, Yongtao Wang, Xiaojun Liao
Sourdough process and spirulina-enrichment can mitigate the limitations of colon fermentation performances of gluten-free breads in non-celiac gut model
Publication date: 15 March 2024
Source: Food Chemistry, Volume 436
Author(s): Lorenzo Nissen, Flavia Casciano, Elena Chiarello, Mattia Di Nunzio, Alessandra Bordoni, Andrea Gianotti