[1] |
YIN Hongjie, JU Huapeng, ZHONG Limin, SUN Na, LIN Songyi.
Biological Activity and Structural Characterization of Riboflavin-Binding Peptide
[J]. FOOD SCIENCE, 2021, 42(9): 137-144.
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[2] |
BAI Haijun, LI Zhijiang.
Effect of Taurine-Hydrolyzed Soybean Protein Composite System on Exercise-Induced Fatigue in Rats
[J]. FOOD SCIENCE, 2021, 42(9): 145-150.
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[3] |
REN Shuang, DONG Wenxia, LIU Jinfang, MAO Like, GAO Yanxiang, YUAN Fang.
Progress in Food Delivery Systems Used for Curcumin Encapsulation
[J]. FOOD SCIENCE, 2021, 42(9): 264-274.
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[4] |
LÜ Siyi, LU Qi, PAN Siyi.
Stability and in Vitro Digestion of Pectin-Walnut Proteins Stabilized Emulsions Encapsulating Curcumin
[J]. FOOD SCIENCE, 2021, 42(8): 1-9.
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[5] |
LUAN Huilin, WU Yuqing, ZHENG Hongxia, KE Xiangyu, MAO Like.
Preparation and Physicochemical Characterization of Cinnamic Acid Based Oleogels and Oleogel Emulsions
[J]. FOOD SCIENCE, 2021, 42(8): 60-66.
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[6] |
WANG Fuyun, WANG Chengcai, WANG Zheming, JIANG Hongrui, MIN Douyong, LIU Xiaoling, LI Shubo.
Effect of Astaxanthin Microspheres on the Quality and Flavor of Yogurt
[J]. FOOD SCIENCE, 2021, 42(8): 172-178.
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[7] |
ZHU Xiuqing, WANG Ziyue, LI Meiying, WANG Yuan, LI Zhimin, YANG Hongzhe, ZHANG Na, SUN Bingyu.
Effect of Heat Treatment on the Stability of Hemp Seed Milk and Characterization of Protein Structure
[J]. FOOD SCIENCE, 2021, 42(7): 68-73.
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[8] |
GUO Gangjun, HU Xiaojing, FU Jiarong, MA Shangxuan, XU Rong, HUANG Kechang, PENG Zhidong, HE Xiyong, ZOU Jianyun.
Determination and Correlation Analysis of Functional Components and Antioxidant Activity of Successive Solvent Extracts from Macadamia Green Husk
[J]. FOOD SCIENCE, 2021, 42(7): 74-82.
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[9] |
WANG Xiao, MENG Guanli, WANG Qilei, WANG Langhong, FAN Daidi, LÜ Xingang.
Preparation and Characterization of Sulforaphane Microcapsules by Electrospraying
[J]. FOOD SCIENCE, 2021, 42(7): 113-119.
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[10] |
WU Yuchun, CHEN Xiaocao, ZHANG Qi, DING Yuting, ZHOU Xuxia.
Stability Mechanism of Pickering Emulsion and Its Application in Food Industry: A Review
[J]. FOOD SCIENCE, 2021, 42(7): 275-282.
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[11] |
LI Wei, YE Jiayi, CHEN Yunjiao, CAO Yong.
Antioxidant Activity of Eucalyptus Leaf Polyphenol Extract in Vitro and in Vivo
[J]. FOOD SCIENCE, 2021, 42(5): 160-168.
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[12] |
MAI Qiying, FAN Yawei, DENG Zeyuan, ZHANG Bing.
Non-covalent Interaction Mechanism between Fetal Bovine Serum and Cyanidin-3-Glucoside and Its Effect on Antioxidant Activity of Cyanidin-3-Glucoside
[J]. FOOD SCIENCE, 2021, 42(5): 1-8.
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[13] |
KANG Ziyue, SHEN Meng, GE Yunfei, WANG Juan, QUAN Zhigang, XIAO Jinling, WANG Weihao, CAO Longkui.
Analysis of Phenolic Composition in Millet Porridge Using Widely-targeted Metabolomics and Evaluation of Antioxidant Activity
[J]. FOOD SCIENCE, 2021, 42(4): 206-214.
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[14] |
WEI Chenye, BAO Xiaowei, WANG Juan, HE Mengmeng, ZENG Lanjun, ZHANG Yatao.
Isolation, Purification and Antioxidant Activity of Polysaccharides from the Fruit of Hippophae rhamnoides
[J]. FOOD SCIENCE, 2021, 42(4): 227-232.
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[15] |
KONG Deli, LUO Si, PENG Ruichen, LIU Jiarui, WEN Qian.
Application of a Novel Fluorescent Biosensor Based on Unlabeled Gold Nanoclusters in Rapid Detection of Ochratoxin A
[J]. FOOD SCIENCE, 2021, 42(4): 263-270.
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