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
Hydroxyl and carboxyl group functionalized conjugated microporous nanomaterial as adsorbent for the solid-phase extraction of phenolic endocrine disrupting chemicals from freshwater fish samples
Publication date: 15 March 2024
Source: Food Chemistry, Volume 436
Author(s): Xiaohuan Zang, Qingyun Chang, Fangyuan Hou, Shuaihua Zhang, Chun Wang, Zhi Wang, Jianzhong Xu
Protection of osteogenic peptides in nanoliposomes: Stability, sustained release, bioaccessibility and influence on bioactive properties
Publication date: 15 March 2024
Source: Food Chemistry, Volume 436
Author(s): Dongyang Zhu, Wuchao Ma, Meilian Yang, Shuzhen Cheng, Ling Zhang, Ming Du
Sustainable approach towards isolation of photosynthetic pigments from <em>Spirulina</em> and the assessment of their prooxidant and antioxidant properties
Publication date: 15 March 2024
Source: Food Chemistry, Volume 436
Author(s): Shorog Alotaiby, Xiao Zhao, Christine Boesch, Natalia N. Sergeeva
Nanobody mediated dual-mode immunoassay for detection of peanut allergen Ara h 3
Publication date: 15 March 2024
Source: Food Chemistry, Volume 436
Author(s): Chixuan Yao, Yaozhong Hu, Qisijing Liu, Jing-Min Liu, Xuemeng Ji, Huan Lv, Shuo Wang
Exploring xylitol as a low-salt alternative for effective inhibition of gelation in frozen egg yolks
Publication date: 15 March 2024
Source: Food Chemistry, Volume 436
Author(s): Xiaoli Xu, Zhe Li, Qinyue Tang, Bao Chen, Haobo Jin, Yaqin Yang, Dewei Shu, Zhaoxia Cai, Long Sheng