Food Chemistry

8 Open Access Books

188 Authors and Editors

338 Web of Science Citations

331 Crossref Citations

960 Dimension Citations

Inside the subject

Top 5 Most cited chapters in this subject

Open Access Peer-reviewed Chapters

Casein Proteins: Structural and Functional Aspects

By Mohd Younus Bhat, Tanveer Ali Dar and Laishram Rajendrakumar Singh

Part of the book: Milk Proteins

5,667
27
Role of Pectin in Food Processing and Food Packaging

By Thiraviam Vanitha and Mahejibin Khan

Part of the book: Pectins

4,129
25
Nanoemulsions in Food Industry

By Mohamed A. Salem and Shahira M. Ezzat

Part of the book: Some New Aspects of Colloidal Systems in Foods

2,766
17

Top 5 Most downloaded chapters in this subject in the last 30 days

Open Access Peer-reviewed Chapters

Extraction and Purification of Pectin from Agro-Industrial Wastes

By Erumalla Venkatanagaraju, N. Bharathi, Rachiraju Hema Sindhuja, Rajshree Roy Chowdhury and Yarram Sreelekha

Part of the book: Pectins

3,732
9
Role of Pectin in Food Processing and Food Packaging

By Thiraviam Vanitha and Mahejibin Khan

Part of the book: Pectins

4,147
25
An Important Milk Enzyme: Lactoperoxidase

By Zeynep Koksal, Ilhami Gulcin and Hasan Ozdemir

Part of the book: Milk Proteins

4,067
7
Nanoemulsions in Food Industry

By Mohamed A. Salem and Shahira M. Ezzat

Part of the book: Some New Aspects of Colloidal Systems in Foods

2,785
17