期刊： JOURNAL OF FOOD SCIENCE, 2022; 87 (12)
Developing novel techniques for freshness assessment are of the utmost importance in yield and trade of aquatic products. The crayfish (Prokaryophyllu......
期刊： JOURNAL OF FOOD SCIENCE, 2022; 87 (2)
KCl and CaCl2 were used as partial substitutes for NaCl during pickling salted eggs process in this study. The effects on the physicochemical properti......
期刊： JOURNAL OF FOOD SCIENCE, 2022; 87 (2)
This study investigated the changes in aroma composition and perception of sunflower oils induced by seed roasting using sensory-oriented flavor analy......
期刊： JOURNAL OF FOOD SCIENCE, 2022; 87 (4)
The physicochemical, structural, and functional properties of albumin, globulin, glutelin, and protein isolate (JSPI) extracted from jackfruit seeds w......
期刊： JOURNAL OF FOOD SCIENCE, 2022; 87 (5)
In this study, gradient ethanol precipitation method was applied to obtain the extracellular polysaccharides of Lactobacillus paracasei VL8 (VL8-EPS).......
期刊： JOURNAL OF FOOD SCIENCE, 2022; 87 (10)
Our objective was to investigate if the internal aqueous phase gelation of Water-in-oil-in-water double emulsions encapsulated in alginate beads would......
期刊： JOURNAL OF FOOD SCIENCE, 2022; 87 (2)
Ligustrum robustum (Rxob.) Blume is traditionally served as a functional tea in China. In this work, the antioxidant activities of L. robustum (Rxob.)......
期刊： JOURNAL OF FOOD SCIENCE, 2022; 87 (10)
In the present study, the formation and structure of the inclusion compound of large-ring cyclodextrin and 4-terpineol were obtained through different......
期刊： JOURNAL OF FOOD SCIENCE, 2022; 87 (10)
Phosvitin (PV) is the main phosphoprotein in egg yolk, with the highest degree of phosphorylation known in nature. The PV and resveratrol (Res) can fo......
期刊： JOURNAL OF FOOD SCIENCE, 2022; 87 (10)
Pesticide residues in radishes can induce serious health hazards, especially in children and toddlers. In order to assess potential health risk from p......
期刊： JOURNAL OF FOOD SCIENCE, 2022; 87 (11)
Hyperuricemia is a well-known cause of gout and also a risk factor for various comorbidities. Current agents like xanthine oxidase inhibitors prevent ......
期刊： JOURNAL OF FOOD SCIENCE, 2022; 87 (2)
This work chemically modified short linear glucan (SLG) by introducing a surface carboxymethyl group to obtain carboxymethylated SLG (CMSLG), then pre......
期刊： JOURNAL OF FOOD SCIENCE, 2022; 87 (3)
Lactobacillus rhamnosus GG (LGG) microcapsules prepared using the complex coacervation method were dried through spray and vacuum freeze drying. Physi......
期刊： JOURNAL OF FOOD SCIENCE, 2022; 87 (6)
This study aimed to identify novel tyrosinase inhibitory peptides from collagen of donkey by combining in silico screening with in vitro activity veri......
期刊： JOURNAL OF FOOD SCIENCE, 2022; 87 (7)
The filterability of barley malt is a critical quality parameter in beer brewing. The effects of two mashing processes (processes A and B) on the filt......
