Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating
Publication date: 15 November 2021Source: Food Chemistry, Volume 362Author(s): Xin Du, Mengna Zhao, Nan Pan, Songping Wang, Xiufang Xia, Dongjie Zhang (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2021 Category: Food Science Source Type: research
Analysis of umami taste substances of morel mushroom (Morchella sextelata) hydrolysates derived from different enzymatic systems
Publication date: 15 November 2021Source: Food Chemistry, Volume 362Author(s): Juan Gao, Donglu Fang, Benard Muinde Kimatu, Xin Chen, Xian Wu, Jiaxin Du, Qian Yang, Hui Chen, Huihua Zheng, Xinxin An, Liyan Zhao, Qiuhui Hu (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2021 Category: Food Science Source Type: research
Long-term isotopic model study for ecofriendly rice (Oryza sativa L.) authentication: Updating a case study in South Korea
Publication date: 15 November 2021Source: Food Chemistry, Volume 362Author(s): Ill-Min Chung, Yun-Ju Kim, Hee-Sung Moon, Hee-Youn Chi, Seung-Hyun Kim (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2021 Category: Food Science Source Type: research
Transcriptome and metabolome profiling to elucidate mechanisms underlying the blue discoloration of radish roots during storage
Publication date: 15 November 2021Source: Food Chemistry, Volume 362Author(s): Yaqian Zhang, Xiaoyan Zhao, Yue Ma, Li Zhang, Ying Jiang, Hao Liang, Dan Wang (Source: Food Chemistry)
Source: Food Chemistry - June 3, 2021 Category: Food Science Source Type: research
Study of the relationship between red wine colloidal fraction and astringency by asymmetrical flow field-flow fractionation coupled with multi-detection
Publication date: 1 November 2021Source: Food Chemistry, Volume 361Author(s): Kevin Pascotto, Coline Leriche, Soline Caillé, Frédéric Violleau, Jean-Claude Boulet, Olivier Geffroy, Cécile Levasseur-Garcia, Véronique Cheynier (Source: Food Chemistry)
Source: Food Chemistry - June 2, 2021 Category: Food Science Source Type: research
