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• Effect of chemical interesterification on the crystallization properties of soybean oil and microalgae hardfat mixtures
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• Effect of Demucilaging Method on the Structural, Rheological and Tribological Properties of Flaxseed Protein

  
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• Effect of Heat Pre-treatment on Polypeptide Size, Structure and Functional Properties of Yellow-field Pea Proteins
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• Effect of High Intensity Ultrasound on Cavitation and Physical Properties of Interesterified Soybean Oil
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• Effect of oil content and composition on the properties of egg-SPI proteins stabilized emulsion gel
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• Effect of Tree Age on the Characterizations of Chinese Virgin Olive Oil
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• Effect of UV and Temperature on Degradation of Tocored
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• Electrochemical Characterization of Synthetic Dendritic Antioxidants
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• Enhancing the Performance of SPME for the Fingerprinting of Olive Oil Volatiles
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• Enzymatic release of dipeptidyl peptidase-4(DPP-4) inhibitors from pigeon pea proteins: In silico and wet-lab assessments
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