| [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] |
SHI Dekang, QIN Qiumei, QU Qian, WANG Xiangrong, CUI Wenjuan, LIU Yao, GONG Yuansheng, ZHOU Zhirong, LI Jiahua.
Effect of Storage Duration on the Quality of Yunnan Black Tea
[J]. FOOD SCIENCE, 2026, 47(8): 304-314.
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| [3] |
BAN Yuxuan, WANG Rongrong, SHI Lei, ZHANG Shengshuai, WANG Xianghong, MI Si.
Comparative Quality Analysis of Pilose Antler Samples from Different Sources Based on Chemical Composition Using Multivariate Statistical Analysis
[J]. FOOD SCIENCE, 2026, 47(8): 294-303.
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| [4] |
XU Suigen, LI Jiapeng, YANG Junna, HUANG Xin, XI Liqin, FANG Jiajia, XU Dian, ZHAO Yan, WANG Shouwei.
Dynamic Evolution of Physicochemical Properties and Lipid Composition during the Processing of Dry-Cured Ham
[J]. FOOD SCIENCE, 2026, 47(7): 33-42.
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| [5] |
YE Le, Gusilengtu, LIU Jianlin, ZHANG Limei, LIU Yujia, GUO Jun.
Modeling for the Classification of Milk Tea Powder and Authenticity Assessment of Traditional Cheese Based on Amino Acid Fingerprint
[J]. FOOD SCIENCE, 2026, 47(6): 325-334.
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| [6] |
WANG Chunyan, LI Hui, YANG Chang, MA Hairan, WU Xiuying, FEI Yajun, REN Xiangdong, FENG Zhikuan, LI Hongliang.
Functional Classification of Whey Protein Powder and Its Application in Pasteurized Fermented Milk
[J]. FOOD SCIENCE, 2026, 47(6): 99-110.
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| [7] |
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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| [8] |
CAO Xinyi, YUE Jiaying, LIN Xiuxian, SONG Weiwu, LI Wei, WANG Haibo, CHENG Chao.
Effects of Raw Material Characteristics on Texture and Stress Relaxation Properties of Steamed Potatoes
[J]. FOOD SCIENCE, 2026, 47(5): 82-92.
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| [9] |
BAI Zongwei, ZHAO Haoqing, WANG Xiaoxuan, WANG Yijia, CHEN Yamei, CHEN Geng, ZHANG Zuohui, ZHAO Lichao.
A Review on Factors Influencing the Chemical Composition and Functional Activity of Cinnamon Essential Oil
[J]. FOOD SCIENCE, 2026, 47(4): 387-394.
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| [10] |
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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| [11] |
HU Longkun, PAN Guoyang, AN Feiyu, GUO Jia, TAO Dongbing, WU Junrui, WU Rina.
Molecular Simulation Analysis of the Binding Mechanism between Salty Peptides and the TMC4 Receptor
[J]. FOOD SCIENCE, 2026, 47(3): 25-41.
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| [12] |
ZHU Xiuqing, WANG Yinlin, SHANG Jiacui, ZHU Ying, WANG Ying, LIU Linlin.
A Review on the Effects of Exogenous Amino Acids on Functional Properties of Plant Proteins
[J]. FOOD SCIENCE, 2026, 47(3): 333-344.
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| [13] |
LI Dankang, YANG Yang, ZHANG Lei, QIN Shuqi, XU Ziyi, LIU Rui.
Effect of High-Fat Diet-Induced Branched-Chain Amino Acid Homeostasis Imbalance on Hepatic Aβ Deposition in APP/PS1 Mice
[J]. FOOD SCIENCE, 2026, 47(10): 201-208.
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| [14] |
BIAN Minghong, LI Shaolong, LAN Haibo, LI Jingming, XU Qiang, FANG Yuli, WU Xuan, CHEN Yujie, GOU Fayuan, HAN Baolin.
Winemaking Characteristics of Four Longan Varieties from Luzhou Based on Organic Acids, Amino Acids and Flavor Compounds
[J]. FOOD SCIENCE, 2026, 47(10): 217-227.
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| [15] |
JIANG Lihao, ZHAO Fengliang, FAN Tao, ZHANG Jianming, LIU Daqun, ZHANG Chengcheng.
Nutritional Components, Antioxidant Activity and Volatile Flavor Substances in Different Parts of Meigancai from Jinyun
[J]. FOOD SCIENCE, 2026, 47(10): 228-238.
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