[1] |
CHEN Xuehua, XU Xindong, WANG Qing, QI Pengxiang, CHEN Shan.
Progress in Research on Cassava Starch-Based Film Materials
[J]. FOOD SCIENCE, 2021, 42(9): 254-263.
|
[2] |
HU Xiao, ZHOU Ya, CHEN Xingxing, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, YANG Shaoling.
Preparation, Purification and in Vitro Evaluation of Antioxidant Peptides from Tilapia (Oreochromis niloticus Sarcoplasmic Protein
[J]. FOOD SCIENCE, 2021, 42(3): 63-70.
|
[3] |
LIU Hui, WU Ying, HUANG Hua.
Progress in Analytical Methods for the Determination of Deoxynivalenol and Its Derivatives
[J]. FOOD SCIENCE, 2021, 42(15): 356-365.
|
[4] |
CHEN Weijun, LIU Donghong, LI Yuncheng, MENG Fanbing, LIU Dayu.
Effect of Preparation Methods on the Structural and Functional Properties of Whey Protein Isolate-Chlorogenic Acid Conjugates
[J]. FOOD SCIENCE, 2021, 42(13): 43-50.
|
[5] |
SHA Yuhuan, MAO Xiaoying, WU Qingzhi, ZHANG Jian, CHENG Weidong.
Flavonoid Composition and Antioxidant Activity of Diaphragma juglandis Fructus
[J]. FOOD SCIENCE, 2021, 42(12): 91-98.
|
[6] |
LI Wenya, LIU Yang, LI Ning, ZHENG Xiaowei, SANG Yaxin, SUN Jilu.
Effect of Protease Preparation on Physicochemical Properties and Microbiota of Shrimp Paste during Fermentation
[J]. FOOD SCIENCE, 2021, 42(10): 184-192.
|
[7] |
ZHANG Zhihua, ZHONG Shurui, PENG Fei, ZENG Yingjie, ZONG Minhua, LOU Wenyong.
Progress in Microcapsule Wall Materials and Preparation Techniques
[J]. FOOD SCIENCE, 2020, 41(9): 246-253.
|
[8] |
SUN Cuixia, SONG Jingru, FANG Yapeng.
Progress in Preparation Methods, Structural Characterization and Functional Properties of Zein-Polysaccharide Nanocomposites
[J]. FOOD SCIENCE, 2020, 41(9): 323-331.
|
[9] |
ZHANG Yuzhu, WANG Bingyi, ZENG Zi’ao, XU Ruoyun, LI Jun, FAN Mingtao, WEI Xinyuan.
Effect of Culture Conditions on the Formation of Selenium Nanoparticles with Different Particle Sizes by Microbial Reduction Using Lactobacillus plantarum and Their Bioactivity Evaluation
[J]. FOOD SCIENCE, 2020, 41(22): 119-126.
|
[10] |
QIU Tingting, TAN Xiao, LI Ruonan, ZHOU Lisha, ZHAO Yanyun, CHEN Shunsheng, ZHANG Hongcai.
Recent Advances in Preparation and Antimicrobial and Antioxidant Activity of Chitosan-Monosaccharides Maillard Reaction Products
[J]. FOOD SCIENCE, 2020, 41(19): 327-333.
|
[11] |
ZHAO Xiaoyun, HUANG Qilin, ZHANG Binjia, ZENG Lingjun, ZHANG Jiaqi, WEN Xing.
Recent Progress in Research on Starch-Lipid/Fatty Acid Complexes
[J]. FOOD SCIENCE, 2020, 41(15): 338-347.
|
[12] |
ZHAO Mengqian, ZHANG Yadan, WANG Yingxiang, LIU Na, ZHANG Nan, JIAN Jiayu, ZHANG Lin, ZHANG Jihong.
Controlled Release and Maintained Antibacterial and Antioxidant Effects of Thyme Essential Oil Encapsulated in Self-Assembled Peptide Hydrogel
[J]. FOOD SCIENCE, 2020, 41(15): 8-14.
|
[13] |
ZHANG Xiaoyun, YAN Xueli, WU Feng, GU Xiangyu, ZHAO Lina, ZHANG Shitao, ZHANG Hongyin.
Selecting Antagonistic Yeast for Controlling Postharvest Disease of Peaches and Producing Solid Preparation
[J]. FOOD SCIENCE, 2020, 41(14): 210-216.
|
[14] |
CUI Mengnan, LU Yao, GAO Yanxiang, MAO Like.
A review on the Preparation and Application of Food Emulsion Gels
[J]. FOOD SCIENCE, 2019, 40(3): 323-329.
|
[15] |
HUANG Hui, LI Xueyan, WANG Junwen, WU Wenhui, GUO Ruihua, YU Qingmei, ZHANG Chaoyan,.
Recent Progress in Prolamines as a Food Nutrient Carrier
[J]. FOOD SCIENCE, 2019, 40(19): 318-325.
|