Complex coacervation behavior and the mechanism between rice glutelin and gum arabic at pH 3.0 studied by turbidity, light scattering, fluorescence spectra and molecular docking
Publication date: October 2021Source: LWT, Volume 150Author(s): Wei Luo, Hui Huang, Yonghong Zhang, Faxiang Wang, Jian Yu, Yongle Liu, Xianghong Li (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research
Effect of gamma radiation coupled to refrigeration on antioxidant capacity, sensory properties and shelf life of strawberries
Publication date: October 2021Source: LWT, Volume 150Author(s): Salma Barkaoui, Melika Mankai, Najla B. Miloud, Mokhtar Kraïem, Joana Madureira, Sandra Cabo Verde, Nourhène Boudhrioua (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research
Traditional analytical approaches for lactose residues determination in lactose hydrolysed milks: A review
Publication date: November 2021Source: LWT, Volume 151Author(s): Priyanka Singh Rao, Payal Singh, Vivek Sharma, Sumit Arora (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research
Effect of high-pressure homogenization on structural changes and emulsifying properties of chicken liver proteins isolated by isoelectric solubilization/precipitation
Publication date: November 2021Source: LWT, Volume 151Author(s): Guoyuan Xiong, Xuejuan Jiang, Fei Xie, Yaqi Fan, Xinglian Xu, Min Zhang, Jun Qi, Shanglong Wang, Xi Zhou (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research
Determination of Xinjunan pesticide residue in foodstuffs of plant origin by a modified QuEChERS method and ultra performance liquid chromatography-tandem mass spectrometry
Publication date: November 2021Source: LWT, Volume 151Author(s): Chao Han, Beizhen Hu, Shubing Chen, Nan Wang, Jianbo Hou, Na Jin, Yan Shen (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research
Mannitol bioproduction from surplus grape musts and wine lees
Publication date: November 2021Source: LWT, Volume 151Author(s): María Hijosa-Valsero, Jerson Garita-Cambronero, Ana I. Paniagua-García, Rebeca Díez-Antolínez (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research
Investigation of the compositional and structural changes in the proteins of cow milk when processed to cheese
Publication date: November 2021Source: LWT, Volume 151Author(s): Özgür Tarhan, Ahmet Kaya (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research
The direct current magnetic field improved the water retention of low-salt myofibrillar protein gel under low temperature condition
Publication date: November 2021Source: LWT, Volume 151Author(s): Di Wu, Juanjuan Guo, Xian Wang, Kun Yang, Limei Wang, Jing Ma, Yuanhua Zhou, Weiqing Sun (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research
Comprehensive evaluation of saturated monoglycerides for the forming of oleogels
Publication date: November 2021Source: LWT, Volume 151Author(s): Jiaxi Li, Ruihua Guo, Yanlan Bi, Hong Zhang, Xuebing Xu (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research
Physicochemical properties of pectin extracted from navel orange peel dried by vacuum microwave
Publication date: November 2021Source: LWT, Volume 151Author(s): Haolan Dong, Taotao Dai, Lu Liang, Lizhen Deng, Chengmei Liu, Qian Li, Ruihong Liang, Jun Chen (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 11, 2021 Category: Food Science Source Type: research
Evolution of lipid characteristics and minor compounds in hazelnut oil based on partial least squares regression during accelerated oxidation process
Publication date: October 2021Source: LWT, Volume 150Author(s): Nana Cui, Guixi Wang, Qinghua Ma, Tiantian Zhao, Zhentai Han, Zhen Yang, Lisong Liang (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 9, 2021 Category: Food Science Source Type: research
Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates
Publication date: October 2021Source: LWT, Volume 150Author(s): Yuan Shi, Anika Singh, David D. Kitts, Anubhav Pratap-Singh (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 9, 2021 Category: Food Science Source Type: research
Strain-level multiomics analysis reveals significant variation in cheeses from different regions
Publication date: November 2021Source: LWT, Volume 151Author(s): Chengcong Yang, Lijun You, Lai-Yu Kwok, Hao Jin, Jiangying Peng, Zhixin Zhao, Zhihong Sun (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 9, 2021 Category: Food Science Source Type: research
Removal of Shewanella putrefaciens Biofilm by acidic electrolyzed water on food contact surfaces
Publication date: November 2021Source: LWT, Volume 151Author(s): Jun Yan, Jing Xie (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 9, 2021 Category: Food Science Source Type: research
Abrasive milling: A method to pre-fractionate testa and embryonic axis from yellow pea
Publication date: November 2021Source: LWT, Volume 151Author(s): Anna Cäcilie Möller, Albert van der Padt, Atze Jan van der Goot (Source: LWT Food Science and Technology)
Source: LWT Food Science and Technology - July 9, 2021 Category: Food Science Source Type: research
