| [1] |
YUE Jialin, ZHANG Huihui, SUN Peizi, TAN Yuting, BAO Zhijie, LI Dongmei.
Improving the Quality Stability of High-Fat Composite Fish Sausage Using Soy Protein Isolate-Xanthan Gum Composite Emulsion Gel
[J]. FOOD SCIENCE, 2026, 47(9): 75-85.
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| [2] |
LI Su, ZHAO Yan, PAN Xiaoqian, FU Xiaohang, LIANG Erhong, ZHAO Bing, ZHANG Shunliang.
Carboxymethyl Lysine Content in Plant-Based Meat Products and Its Developmental Toxicity in Zebrafish
[J]. FOOD SCIENCE, 2026, 47(9): 341-347.
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| [3] |
YE Jinhua, WANG Biaoshi, WANG Rundong, LIU Shumin, HU Xiaojun, MA Jingqiu, DUAN Weiwen.
Effect of Ultra-high Pressure Treatment on the Quality and Volatile Components of Prefabricated Spanish Mackerel Fish Cake
[J]. FOOD SCIENCE, 2026, 47(5): 257-265.
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| [4] |
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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| [5] |
HAN Zongyuan, WU Yuxuan, LI Zhuoyan, PAN Yanmo, XIAO Yu, YANG Xiaofei, SHEN Liping, CHEN Fei, LIU Shucheng.
Effect of the Phase Transition Process on Gel Properties and Oxidation Stability of Beeswax-Based Fish Oil Oleogel
[J]. FOOD SCIENCE, 2026, 47(1): 87-95.
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| [6] |
ZHOU Fanlin, LUO Hui, CHEN Kaiwen, ZHANG Shuning, ZHANG Tuanjie, LIANG Li.
Preparation and Stability Evaluation of Fish Oil-Curcumin Microcapsules with High Efficiency Encapsulation
[J]. FOOD SCIENCE, 2025, 46(9): 109-120.
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| [7] |
WU Jinfeng, ZHANG Hangjia, HU Shi, JIANG Jialan, LI Ping, GU Qing, HAN Jiarun.
Staphylococcus nepalensis Enhanced the Flavor Quality of Low-Salt Fish Sauce through Regulating the Microbial Community during Fermentation
[J]. FOOD SCIENCE, 2025, 46(8): 101-113.
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| [8] |
ZHOU Yingqin, HUANG Jingjing, LUO Gege, CHENG Aiwu, YAN Yan, XIE Ningning.
Correlation between Microbial Community Composition and Characteristic Flavor Substances in Stinky Mandarin Fish during Low-Temperature Fermentation
[J]. FOOD SCIENCE, 2025, 46(4): 91-99.
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| [9] |
ZHANG Yu, HU Yifan, ZHAO Yiming, ZHOU Chenguang, BAO Yulong.
Effect and Mechanism of the Addition of Octenyl Succinic Anhydride-Modified Starch on the Release of Volatile Compounds from Fish Soup
[J]. FOOD SCIENCE, 2025, 46(24): 98-105.
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| [10] |
LI Meiyan, RAO Xuexue, WANG Xiaodan, LI Linling, SHI Juyang, QIU Shuyi, LUO Xiaoye.
Research Progress on the Application of Molecular Fishing Technology in the Field of Medicine and Food Homology
[J]. FOOD SCIENCE, 2025, 46(21): 376-383.
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| [11] |
FANG Beicheng, LU Lu, WANG Yifan, ZHAO Minjie, FENG Fengqin, WANG Jing.
Investigation of the Hypouricemic Effects and Active Constituents of Mulberry Fruit Aqueous Extract Using Zebrafish as an Animal Model and Molecular Docking
[J]. FOOD SCIENCE, 2025, 46(20): 180-187.
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| [12] |
CHU Hongdan, LIANG Zheng, XU Jingru, WANG Zhenhua, LI Gang, GAN Jing, XU Bo.
Glycyrrhiza Flavonoids Promote Osteoblast Proliferation and Differentiation by Activating Runx2 via the PI3K/AKT Signaling Pathway
[J]. FOOD SCIENCE, 2025, 46(20): 188-198.
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| [13] |
ZHANG Qian, WANG Xingna, LIU Qianyuan, SUN Rongxue, WANG Cheng, LI Zhiqiang, JI Qianqian, JIANG Ning.
Effect of Grape Seed Extract on the Fishy Odor Substances and Quality of Crayfish during Refrigeration
[J]. FOOD SCIENCE, 2025, 46(20): 306-317.
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| [14] |
PU Zhiying, YIN Tao, WU Haiyun, YOU Juan, LIU Ru.
Review of Artificial Intelligence in Live Fish Transportation: Potential Applications and Challenges
[J]. FOOD SCIENCE, 2025, 46(18): 360-373.
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| [15] |
WANG Duoduo, LI Bin, ZHENG Te, YANG Jing, WANG Qifei, ZHOU Jiashuo, XU Huijuan, WANG Yuting, ZHANG Yun.
Research Progress on Visual Evaluation of Food Functions Using Zebrafish as an Animal Model
[J]. FOOD SCIENCE, 2025, 46(18): 384-392.
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