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Food & Function
Food & Function
IF:5.09
CiteScore:10.1
Articles:957
Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
Influence of sodium pyrophosphate on the physicochemical and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress
Published: 5 February 2020
DOI: 10.1039/C9FO02412C
Yungang Cao, Wenhui Ma, Jiankang Wang, Shuhua Zhang, Zhenyu Wang, Jing Zhao, Xin Fan and Dequan Zhang
Yungang Cao, Wenhui Ma, Jiankang Wang, Shuhua Zhang, Zhenyu Wang, Jing Zhao, Xin Fan and Dequan Zhang