Food Chemistry

8 Open Access Books

161 Authors and Editors

338 Web of Science Citations

176 Crossref 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

4,765
16
Role of Pectin in Food Processing and Food Packaging

By Thiraviam Vanitha and Mahejibin Khan

Part of the book: Pectins

2,933
14
Nanoemulsions in Food Industry

By Mohamed A. Salem and Shahira M. Ezzat

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

2,240
11
Starch: From Food to Medicine

By Emeje Martins Ochubiojo and Asha Rodrigues

Part of the book: Scientific, Health and Social Aspects of the Food Industry

10,027
1

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

2,656
1
Casein Proteins: Structural and Functional Aspects

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

Part of the book: Milk Proteins

4,755
16
Role of Pectin in Food Processing and Food Packaging

By Thiraviam Vanitha and Mahejibin Khan

Part of the book: Pectins

2,926
14
Pectin - Extraction, Purification, Characterization and Applications

By Virginia Rodríguez Robledo* and Lucía Isabel Castro Vázquez

Part of the book: Pectins

1,387
4