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Chitooligosaccharides from shrimp shell chitosan prepared using H2O2 or ascorbic acid/H2O2 redox pair hydrolysis: characteristics, antioxidant and antimicrobial activities
Author: Mittal, Ajay; Singh, Avtar; Hong, Hui; Benjakul, Soottawat
Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 58, Issue 5, pp. 2645-2660. DOI: 10.1111/ijfs.15696
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The role of bacterial nanocellulose mats encapsulated with cinnamaldehyde on chilled meat preservation
Author: Yuan, Haibin; Li, Wei; Chen, Chen; Yu, Haiyan; Huang, Juan; Lou, Xinman; Tian, Huaixiang
Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 58, Issue 2, pp. 880-889. DOI: 10.1111/ijfs.15732
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Molecular dynamics simulation of alpha-gliadin in ethanol/aqueous organic solvents
Author: Yu, Jie-Ting; Li, Xin-Yao; Huang, Jia-Hui; Yu, Ming-Yi; Wu, Zi-Yi; Cao, Shi-Lin
Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 58, Issue 2, pp. E1-E9. DOI: 10.1111/ijfs.15754
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Texture and rehydration properties of texturised soy protein: analysis based on soybean 7S and 11S proteins
Author: Liu, Ying; Huang, Ze-Hua; Hu, Zhe-Xin; Yu, Zhuo; An, Hong-Zhou
Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 58, Issue 1, pp. 323-333. DOI: 10.1111/ijfs.15787
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The stability of dry-cured ham-derived peptides and its anti-inflammatory effect in RAW264.7 macrophage cells
Author: Xing, Lujuan; Fu, Lijuan; Toldra, Fidel; Teng, Shuang; Yin, Yantao; Zhang, Wangang
Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 58, Issue 3, pp. 1575-1585. DOI: 10.1111/ijfs.15800
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Improvement of the solubility and emulsification of rice protein isolate by the pH shift treatment
Author: Dai, Hongmin; Zhan, Fuchao; Chen, Yijie; Shen, Qian; Geng, Fang; Zhang, Ziyang; Li, Bin
Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 58, Issue 1, pp. 355-366. DOI: 10.1111/ijfs.15834
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Effect of cavitation jet on the structural, emulsifying properties and rheological properties of soybean protein-oxidised aggregates
Author: Guo, Yanan; Li, Bailiang; Cheng, Tianfu; Hu, Zhaodong; Liu, Shuangqi; Liu, Jun; Sun, Fuwei; Guo, Zengwang; Wang, Zhongjiang
Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 58, Issue 1, pp. 343-354. DOI: 10.1111/ijfs.15822
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Comparison of the effect of exopolysaccharide-producing lactic acid bacteria from sourdough on dough characteristics and steamed bread quality
Author: Sha, Hui Ying; Wang, Qing Qing; Li, Zhi Jian
Journal: INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2023; Vol. 58, Issue 1, pp. 378-386. DOI: 10.1111/ijfs.15881
