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Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type
Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type
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Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type

Wang, Zhiming ; Chen, Funi ; Deng, Yuanyuan ; Tang, Xiaojun ; Li, Ping ; Zhao, Zhihao ; Zhang, Mingwei ; Liu, Guang

Food chemistry, 2024-11, Vol.458, p.140302, Article 140302 [Periódico revisado por pares]

Elsevier Ltd

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2
Improvement of the freezing resistance characteristics of yeast in dough starter
Improvement of the freezing resistance characteristics of yeast in dough starter
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Improvement of the freezing resistance characteristics of yeast in dough starter

Li, Haifeng ; Lv, Yulan ; Zhang, Yingmiao ; Wang, Xifeng ; Li, Zhijian ; Qu, Jianhang

Food chemistry, 2024-11, Vol.458, p.140258, Article 140258 [Periódico revisado por pares]

Elsevier Ltd

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3
Fabrication of a magnetic functionalized chitosan hydrogel for effective extraction of aflatoxins from cereals
Fabrication of a magnetic functionalized chitosan hydrogel for effective extraction of aflatoxins from cereals
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Fabrication of a magnetic functionalized chitosan hydrogel for effective extraction of aflatoxins from cereals

Gao, Li ; Yang, Huan ; Lu, Yitong ; Chen, Siyuan ; He, Lijun ; Liu, Jie

Food chemistry, 2024-11, Vol.458, p.140215, Article 140215 [Periódico revisado por pares]

Elsevier Ltd

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4
Effect of oleic acid-rich rapeseed oil on the physicochemical, rheological, and structural characteristics of wheat dough
Effect of oleic acid-rich rapeseed oil on the physicochemical, rheological, and structural characteristics of wheat dough
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Effect of oleic acid-rich rapeseed oil on the physicochemical, rheological, and structural characteristics of wheat dough

Chen, Huijing ; Li, Huiying ; Chen, Kewei ; Wang, Zhirong ; Fu, Mingze ; Kan, Jianquan

Food chemistry, 2024-11, Vol.458, p.140227, Article 140227 [Periódico revisado por pares]

Elsevier Ltd

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5
The flavour of wheat gluten hydrolysate after Corynebacterium Glutamicum fermentation: Effect of degrees of hydrolysis and fermentation time
The flavour of wheat gluten hydrolysate after Corynebacterium Glutamicum fermentation: Effect of degrees of hydrolysis and fermentation time
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The flavour of wheat gluten hydrolysate after Corynebacterium Glutamicum fermentation: Effect of degrees of hydrolysis and fermentation time

Chen, Haowen ; Zhao, Huiyan ; Jiang, Guili ; Chen, Jin ; Yi, Jiawen ; Zhou, Chunxia ; Luo, Donghui

Food chemistry, 2024-11, Vol.458, p.140238, Article 140238 [Periódico revisado por pares]

Elsevier Ltd

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6
Unlocking the potential health improving properties of sprouted wheat
Unlocking the potential health improving properties of sprouted wheat
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Unlocking the potential health improving properties of sprouted wheat

Abdi, Reihaneh ; Cao, Wei ; Joye, Iris J.

Food chemistry, 2024-11, Vol.458, p.140285, Article 140285 [Periódico revisado por pares]

Elsevier Ltd

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7
Towards sustainable upcycling of side streams of purple bread wheat using dry fractionation: Enhancing bioactive compounds and reducing harmful elements
Towards sustainable upcycling of side streams of purple bread wheat using dry fractionation: Enhancing bioactive compounds and reducing harmful elements
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Towards sustainable upcycling of side streams of purple bread wheat using dry fractionation: Enhancing bioactive compounds and reducing harmful elements

Jiang, Yingfen ; Xie, Yihao ; Xu, Xiaojuan ; Li, Zhiqian ; Henry, Christiani Jeyakumar ; Zhou, Weibiao

Food chemistry, 2024-11, Vol.458, p.139838, Article 139838 [Periódico revisado por pares]

Elsevier Ltd

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8
Cytology, metabolomics, and proteomics reveal the grain filling process and quality difference of wheat
Cytology, metabolomics, and proteomics reveal the grain filling process and quality difference of wheat
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Cytology, metabolomics, and proteomics reveal the grain filling process and quality difference of wheat

Li, Fang ; Cui, Chao ; Li, Chenyang ; Yu, Yan ; Zeng, Quan ; Li, Xiaoyan ; Zhao, Wanchun ; Dong, Jian ; Gao, Xiang ; Xiang, Jishan ; Zhang, Dingguo ; Wen, Shanshan ; Yang, Mingming

Food chemistry, 2024-11, Vol.457, p.140130, Article 140130 [Periódico revisado por pares]

Elsevier Ltd

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9
Interactions of different polyphenols with wheat germ albumin and globulin: Alterations in the conformation and emulsification properties of proteins
Interactions of different polyphenols with wheat germ albumin and globulin: Alterations in the conformation and emulsification properties of proteins
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Interactions of different polyphenols with wheat germ albumin and globulin: Alterations in the conformation and emulsification properties of proteins

Zhang, Yiman ; Wang, Ziyuan ; Liu, Jiayuan ; Liu, Hongzhi ; Li, Zhaofeng ; Liu, Jie

Food chemistry, 2024-11, Vol.457, p.140129, Article 140129 [Periódico revisado por pares]

Elsevier Ltd

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10
Development and validation of stable isotope dilution LC–MS/MS method for simultaneous quantification of four Alternaria toxins in 15 food commodities
Development and validation of stable isotope dilution LC–MS/MS method for simultaneous quantification of four Alternaria toxins in 15 food commodities
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Development and validation of stable isotope dilution LC–MS/MS method for simultaneous quantification of four Alternaria toxins in 15 food commodities

Zhang, Jia ; Huang, Renzhi ; Feng, Yongwei ; Yang, Ting ; Sun, Maozhong ; Kuang, Hua ; Xu, Chuanlai ; Guo, Lingling

Food chemistry, 2024-11, Vol.457, p.140122, Article 140122 [Periódico revisado por pares]

Elsevier Ltd

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