| [1] |
CAI Yuzhen, JIN Xin, BI Jinfeng, XIE Yitong, REN Haiwei.
Synergistic Effect of Pectin-Calcium Ion-Sugar Combination on the Hardening of Low-Sugar Preserved Kiwifruit
[J]. FOOD SCIENCE, 2026, 47(1): 69-76.
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| [2] |
LI Ximing, CHEN Jinyu, JI Zhirui, GUO Jiaqi, CHEN Jin, YI Xianji, WU Zijian.
Recent Advances in Material Characterization and Process Parameter Optimization for 3D Food Printing
[J]. FOOD SCIENCE, 2025, 46(19): 310-324.
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| [3] |
LI Dan, ZHANG Xianzhong, YANG Shi’ao, GUAN Junfeng, ZHENG Mengmeng, DU Hongyu, ZHANG Ran.
Effect of Edible Antibacterial Coating Combined with Melatonin on the Quality and Softening of “Hongbeibei” Small-Fruited Tomatoes
[J]. FOOD SCIENCE, 2025, 46(18): 279-290.
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| [4] |
LI Longfei, LI Shuhong, QIAN Dengfan, JIANG Yuwei, TONG Haonan, LI Xiaofei, BAI Shuimeng, ZHANG Ying, LI Ran.
Effect of Silver Carp Cystatin C on the Texture and Mitochondrial Pathway-Mediated Apoptosis of Refrigerated Grass Carp Fillets
[J]. FOOD SCIENCE, 2025, 46(15): 145-154.
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| [5] |
CHEN Liang, CHEN Xiaochen, DU Xiping, ZHANG Shuyu, LI Meiling, LIU Tao, NI Hui.
Effect of Hot Water Blanching on Food Processing Properties of Kelp Seedlings and in Vitro Digestibility of Its Major Nutrients
[J]. FOOD SCIENCE, 2025, 46(14): 257-262.
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| [6] |
ZHAO Siying, LI Lu, LIU Xiaoxi, ZHAO Gangjun, WU Haibin, LUO Jianning, GONG Hao, ZHENG Xiaoming, LI Junxing.
Predictive Model for Comprehensive Quality Evaluation of Pumpkin (Cucurbita moschata) Fruit Based on Sensory Analysis, Texture Characteristics and Physicochemical Components
[J]. FOOD SCIENCE, 2022, 43(23): 63-71.
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| [7] |
TANG Shuyue, TANG Xiaoyan, ZHANG Yuhui, LIU Suke, HUANG Xinyuan, DUAN Shengnan.
Determination of Fat Content in Pork by Low-Field Nuclear Magnetic Resonance
[J]. FOOD SCIENCE, 2022, 43(20): 269-274.
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| [8] |
WANG Xinlei, WANG Meng, YAN Chunxiao, GENG Weitao, WANG Yanping.
Effect of Lactobacillus kefiranofaciens ZW3 on the Texture and Flavor Characteristics of Yogurt
[J]. FOOD SCIENCE, 2022, 43(10): 119-123.
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| [9] |
JIANG Shu, TENG Junwei, LIU Zhenmin, ZHANG Juan.
Effect of High Hydrostatic Pressure Treatment on the Texture, Rheology and Microstructure of Processed Cream Cheese
[J]. FOOD SCIENCE, 2021, 42(5): 84-91.
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| [10] |
JING Qiyuan, LI Ting, ZENG Fankun, SUO Huayi, WANG Hongwei, SONG Jiajia, ZHANG Yu.
Effect of Starters on the Quality of Pickled Radish
[J]. FOOD SCIENCE, 2021, 42(22): 171-177.
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| [11] |
LIU Tingting, ZHANG Shanshan, ZHAO Wenting, CHEN Yuetong, ZHANG Yanrong.
Effect of Chia Seed Coat Polysaccharide on the Emulsion Stability and Quality of Ice Cream
[J]. FOOD SCIENCE, 2021, 42(10): 32-37.
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| [12] |
CHEN Fanfan, TENG Fei, HAN Song, WU Changling, ZHOU Yan, GUO Zengwang, WANG Zhongjiang, LI Yang.
Effect of Enzymatic Hydrolysis of Soymilk on the Microstructure and Physicochemical Properties of Dried Tofu
[J]. FOOD SCIENCE, 2020, 41(5): 23-30.
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| [13] |
JIN Yang, LIU Lisha, ZHANG Xiaofei, ZHANG Qing, BAI Jie, GUO Hong, PENG Yijiao.
Effect of Coagulation Temperature on Gelling Properties and Chemical Forces of Tofu Coagulated with Glucono-δ-lactone
[J]. FOOD SCIENCE, 2020, 41(23): 49-55.
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| [14] |
PAN Haobin, LIU Dong, SHAO Qingxu, GAO Ge, QI Hongyan.
Analysis and Comprehensive Evaluation of Textural Quality of Ripe Fruits from Different Varieties of Oriental Melon (Cucumis melo var. makuwa Makino)
[J]. FOOD SCIENCE, 2019, 40(21): 35-42.
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| [15] |
JIANG Shan, ZHANG Zhiguo.
Effect of Lipoxygenase from Soybean Whey Wastewater on Processing Characteristics of Noodles
[J]. FOOD SCIENCE, 2019, 40(14): 48-53.
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