| [1] |
LI Hongliang, PAN Yingbin, CHEN Jingnan, HUANG Di, WEI Kaiwen, CAO Rong, WU Fuwang.
Effects of Sodium Dehydroacetate Treatment on Delaying Postharvest Browning and Enhancing Antioxidant Activity of Litchi
[J]. FOOD SCIENCE, 2026, 47(7): 290-301.
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| [2] |
CHEN Qiaoling, SONG Zengliu, XIAO Zhuonan, YANG Han, XIAO Jie.
Steady-State Solubilization Technologies for and Applications of Hydrophobic Functional Colorants
[J]. FOOD SCIENCE, 2025, 46(19): 386-398.
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| [3] |
ZHAO Kangyu, YANG Ping, MA Junkun, SHU Wenjing, YANG Feng, XIE Yisha, LIU Qingqing.
Effect of Ultrasonic-Assisted Thermal Treatment on the Structure and Solubility of Rapeseed Protein
[J]. FOOD SCIENCE, 2025, 46(1): 100-107.
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| [4] |
ZHANG Le, CUI Jinna, LIU Wei, ZHU Mingda, LIU Zhanying.
Research Progress on Tolerance Mechanism of Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2024, 45(3): 317-325.
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| [5] |
YU Chunhui, LI Bo.
Ultrasound-Assisted Enzymatic Preparation of Highly Soluble Egg Yolk Granule Powder
[J]. FOOD SCIENCE, 2024, 45(21): 245-253.
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| [6] |
ZHANG Shushu, ZHANG Juhua, LUO Yixuan, LAI Huiting, YU Jiewei, LIU Wei.
Preparation, Characterization and Storage Stability of Vitis davidii Foex. Anthocyanin Microcapsules with Tannin as Co-pigment
[J]. FOOD SCIENCE, 2024, 45(19): 15-25.
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| [7] |
JIAO Long, FENG Huizhen, ZHAO Shuyi, NI Jilong, ZHANG Xiaoye, ZHANG Bin.
Synthesis and Antioxidant Activity of a Novel Water-Soluble Gallic Acid Derivative and Its Effect on Preserving Refrigerated Litopenaeus vannamei
[J]. FOOD SCIENCE, 2024, 45(18): 197-206.
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| [8] |
LÜ Wenqing, SUN Jingru, ZHANG Shu, CAO Rong’an, DIAO Jingjing, WANG Changyuan.
Reconstitutability and Flavor Characteristics of Pea Peptide-Incorporated Soymilk Powder
[J]. FOOD SCIENCE, 2024, 45(10): 89-97.
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| [9] |
SONG Conghui, GUO Shuihuan, SHI Xiaoqiang, ZHANG Hanbin, WU Jiakai, ZHAN Lijuan.
Research Progress on the Regulatory Effect of Melatonin on Postharvest Preservation of Fruits and Vegetables
[J]. FOOD SCIENCE, 2023, 44(3): 228-236.
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| [10] |
MEI Yuqi, GAO Yaxuan, YANG Yunyi, DU Zhenya, WAN Zhili, YANG Xiaoquan.
Curcumin Encapsulation and Delivery Properties of Egg Yolk Protein Peptide Nanoparticles
[J]. FOOD SCIENCE, 2023, 44(21): 14-22.
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| [11] |
RONG Yujuan, HOU Yuwei, CAO Xiaoqian, ZHANG Jiajia, ZHOU Bin.
Structural Modification and Solubility Enhancement of Glutenin by pH-Shifting
[J]. FOOD SCIENCE, 2023, 44(20): 20-27.
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| [12] |
XIAO Yuxin, WANG Nan, WANG Jing, TAN Bi’e.
A Review of the Bioactivity and Gut Health Benefits of Ellagic Acid and Its Metabolites, Urolithins
[J]. FOOD SCIENCE, 2022, 43(9): 275-284.
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| [13] |
XIA Chen, LIU Jianhua, CUI Xinyu, LIU Yao, JIN Meng, SHEN Jianfu.
Recent Progress in Physiological Functions and Solubilization Methods of Phloretin
[J]. FOOD SCIENCE, 2022, 43(9): 383-390.
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| [14] |
GAO Xia, XIE Yaru, HU Yang, YOU Juan, DU Hongying, XIONG Shanbai, LIU Ru.
Effect of High Intensity Ultrasound on Physicochemical Properties of Silver Carp Myosin with Different Salt Concentrations
[J]. FOOD SCIENCE, 2022, 43(7): 67-73.
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| [15] |
CAO Yungang, LIANG Guangcan, ZHANG Xin, FAN Xin, LIU Miaomiao, FENG Li, HUANG Junrong, XIONG Youling.
Basic Amino Acids Regulate the Functional Properties of Myofibrillar Protein and the Quality of Meat Products: A Comprehensive Review
[J]. FOOD SCIENCE, 2022, 43(21): 341-348.
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