Food Chemistry

Characterization of food additive-potato starch complexes by FTIR and X-ray diffraction

Effects of pectin with different molecular weight on gelatinization behavior, textural properties, retrogradation and in vitro digestibility of corn starch

Fractionation and antioxidant properties of rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion

Optimization of rice amylose determination by NIR-spectroscopy using PLS chemometrics algorithms

Preparation and characterization of multilayer films composed of chitosan, sodium alginate and carboxymethyl chitosan-ZnO nanoparticles

Melatonin treatment reduces chilling injury in peach fruit through its regulation of membrane fatty acid contents and phenolic metabolism

Identification of a novel ACE-inhibitory peptide from casein and evaluation of the inhibitory mechanisms

Extraction, structure, and emulsifying properties of pectin from potato pulp

A comparative metabolomics study of flavonoids in sweet potato with different flesh colors (Ipomoea batatas (L.) Lam)

High effective adsorption/removal of illegal food dyes from contaminated aqueous solution by Zr-MOFs (UiO-67)