| [1] |
HUAN Yufei, LIU Ruitong, JIAO Yingxue, WANG Jiaying, ZHANG Zhisheng, ZHAO Kaixuan.
Construction of Skin Collagen Film and Its Application in Food Packaging
[J]. FOOD SCIENCE, 2026, 47(9): 380-390.
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| [2] |
ZHANG Yurong, ZHOU Xing, YANG Wensheng, WU Qiong, XIA Yunze, GAO Peina.
Kinetic Modeling for Predicting Quality Changes in Brazilian Soybeans during Storage
[J]. FOOD SCIENCE, 2026, 47(8): 376-383.
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| [3] |
LI Yongfu, CHEN Qiwen, HUANG Jinrong, YUAN Yan, SHI Feng.
Construction of Protein Barrier around Mung Bean Starch Based on High-temperature Fluidization and Its Effect on Starch Properties
[J]. FOOD SCIENCE, 2026, 47(7): 243-250.
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| [4] |
FANG Shixie, ZHANG Jingxuan, LIANG Shuangmin, GE Changrong, XU Zhiqiang, XIAO Zhichao.
Effect and Mechanism of Different Cooling Rates on Lipid Molecules in Steam Pot Chicken after High-Temperature Sterilization
[J]. FOOD SCIENCE, 2026, 47(6): 69-77.
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| [5] |
HAO Shanshan, WANG Zhengli, XU Huihui, JI Nana, GUO Yanyin, Abbas Aqleem.
Integrated Transcriptomic and Metabolomic Analysis Reveals the Adaptive Mechanism of Penicillium digitatum under Modified Atmosphere Packaging Based on Amino Acid Metabolism
[J]. FOOD SCIENCE, 2026, 47(6): 129-144.
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| [6] |
LIANG Jueqin, HAN Xiaolei, YU Meijuan, YANG Guoshun, FAN Wei, LÜ Huiying.
Effects of Different Liquid Nitrogen Spray Quick-Freezing Temperatures on the Freezing Characteristics and Quality of Agrocybe praecox
[J]. FOOD SCIENCE, 2026, 47(6): 292-303.
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| [7] |
ZHANG Zihan, ZHOU Rui, WANG Zhiying, WANG Yongtao, YANG Dong, ZHAO Liang.
Effect of Modified Atmosphere Packaging Combined with Plasma-Activated Water on the Quality Changes of Fresh-Cut Cabbage during Storage
[J]. FOOD SCIENCE, 2026, 47(5): 266-275.
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| [8] |
WU Zhijing, LIU Fuqiang, OUYANG Aiguo, LIU Yande.
Temperature Correction Method for the Detection of Soluble Solids Content in Gongli Pears Based on Vis/NIRS and CARS-1D-CNN
[J]. FOOD SCIENCE, 2026, 47(4): 39-48.
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| [9] |
MIAO Ruiyin, CHEN Kai, ZHANG Jian, DU Yanyan, MA Yan, ZHANG Ting, XU Mingqiang.
Improving the Quality of Ultra-Micronized Apricot Powder Using Cold Plasma Combined with Heat Pump Drying and Silicon Dioxide
[J]. FOOD SCIENCE, 2026, 47(4): 219-230.
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| [10] |
YIN Mingxue, LIU Xiaoyu, PENG Yong, WEI Min, ZHANG Dalong, ZHANG Xiaoyan.
Effects of Delayed Cooling and Temperature Changes on the Processing Quality of ‘Innovator’ Potato Sticks
[J]. FOOD SCIENCE, 2026, 47(4): 241-252.
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| [11] |
Zhou Yiyi, Sun Haiyan, Wang Yangguang, Chen Xiao’e, Yuan Gaofeng.
Preparation and Preservation Performance of Polyvinyl Alcohol/Carboxymethyl Cellulose Composite Films Enhanced by Cuttlefish Ink Carbon Dots
[J]. FOOD SCIENCE, 2026, 47(4): 265-275.
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| [12] |
SUN Yeping, ZHANG Huihui, SUN Peizi, TAN Yuting, LI Dongmei.
Effects of Oil Type and Addition Level on the Quality of High-Temperature Texturized Composite Surimi Gel
[J]. FOOD SCIENCE, 2026, 47(3): 79-91.
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| [13] |
LI Hong, BAI Yamin, LI Zengxia, CHEN Gang, WANG Yongde, WU Zhen.
Effects of Temperature and pH on the Structural Stability, Antioxidant Activity and Bioaccessibility of β-Carotene-Loaded Octenylsuccinated β-Glucan Micelles
[J]. FOOD SCIENCE, 2026, 47(3): 92-100.
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| [14] |
AN Ronghui, SUN Lijuan, JIA Lianwen, WEI Wenwen, SONG Di, MA Yanping, DENG Xiuli, YANG Xiangzheng.
Effect of Modified Atmosphere Packaging Combined with Ethylene Regulation on the Fruit Quality and Softening of Packham’s Triumph Pear (Pyrus communis L.)
[J]. FOOD SCIENCE, 2026, 47(3): 275-282.
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| [15] |
LI Su, ZHAO Yan, MIN Chengjun, ZHANG Shunliang, QI Yuxia, LIANG Erhong, LI Hongyu, ZHAO Bing, LIU Li.
Effects of Gradient Heating Sterilization and Constant High-Temperature Sterilization on Volatile Flavor Substances of Braised Beef
[J]. FOOD SCIENCE, 2026, 47(2): 215-222.
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