| [1] |
REN Shuang, DONG Wenxia, LIU Jinfang, MAO Like, GAO Yanxiang, YUAN Fang.
Progress in Food Delivery Systems Used for Curcumin Encapsulation
[J]. FOOD SCIENCE, 2021, 42(9): 264-274.
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| [2] |
YANG Mengnan, LIU Shiqi, ZHANG Jing, RAN Longyi, CHEN Zhongjia, MA Chao.
Isolation, Characterization and Application of Exosome-Like Nanoparticles from Fruits and Vegetables: A Review
[J]. FOOD SCIENCE, 2021, 42(9): 355-361.
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| [3] |
PEI Ziwei, YANG Jie, ZHANG Lei, ZHOU Shuang, ZHAO Yunfeng, CHEN Dawei, MIAO Hong, FANG Congrong.
Effect of Carrier Gas Types on Separation of Cis-trans Fatty Acid Isomers by Gas Chromatography
[J]. FOOD SCIENCE, 2021, 42(6): 200-205.
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| [4] |
MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie.
Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology
[J]. FOOD SCIENCE, 2021, 42(3): 121-127.
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| [5] |
YANG Zhen, LI Man, MU Hongyan, XIONG Liu, SUN Qingjie.
Preparation and Evaluation of Shea Butter Solid Lipid Nanoparticles Loaded with α-Tocopherol
[J]. FOOD SCIENCE, 2021, 42(18): 7-14.
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| [6] |
ZHOU Haoyu, YU Mingjun, NIE Yuanyang, ZHANG Penghui, YANG Wei, LI Bo.
Effects of Heat Processing Methods on Nutritional Properties and Antioxidant Activity of Lentinus edodes
[J]. FOOD SCIENCE, 2021, 42(15): 106-114.
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| [7] |
LI Chaoyang, DOU Zhongyou, ZHANG Liping, DIAO Jingjing, JIANG Lianzhou, MA Ping.
Effect of Carrier Oil on Physicochemical Stability and Bioavailability of Quercetin Nanoemulsion
[J]. FOOD SCIENCE, 2021, 42(12): 85-90.
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| [8] |
HAO Xiaoli, Jirimutu, HE Jing.
Recent Progress of Nanocarriers for the Oral Delivery of Bioactive Peptides
[J]. FOOD SCIENCE, 2021, 42(11): 341-348.
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| [9] |
YI Jianyong, ZHAO Yuanyuan, BI Jinfeng, Lü Jian, ZHOU Mo.
A Review of Interactions between Cell Wall Polysaccharides and Polyphenols in Fruits and Vegetables
[J]. FOOD SCIENCE, 2020, 41(9): 269-275.
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| [10] |
BAI Jie, QU Yinzi, WANG Shanshan, HUA Shan, ZHU Yuting, LI Yuan.
Preparation of Oxidized Starch Hydrogel Encapsulating β-Carotene by Confined Crystallization
[J]. FOOD SCIENCE, 2020, 41(8): 1-7.
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| [11] |
ZHANG Xue, GE Wupeng, XI Menglu, YANG Li, HE Rui, CUI Xiuxiu.
Comprehensive Nutrition Evaluation of Infant Formula Based on Principal Component Analysis with Mahalanobis Distance
[J]. FOOD SCIENCE, 2020, 41(5): 166-172.
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| [12] |
CHEN Yulu, SUN Wanqiu, GAO Yanxiang, MAO Like, YUAN Fang.
Recent Progress in Food Delivery Systems for Improving Bioavailability of Phenolic Compounds
[J]. FOOD SCIENCE, 2020, 41(5): 323-330.
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| [13] |
CHEN Bi, HUANG Yonghua, ZHANG Jianping, ZHU Yulin, LI Chun, CHU Yajie, YANG Shihua, LI Qing, LI Ziyu, HUANG Aixiang, LI Yongqiang.
Effects of in Vitro Gastrointestinal Digestion and Colonic Fermentation on Bioavailability and Antioxidant Activity of Phenolic Compounds in Changhei Hulless Barley
[J]. FOOD SCIENCE, 2020, 41(21): 28-35.
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| [14] |
YI Jianyong, MA Youchuan, BI Jinfeng, LI Xuan, WU Xinye, ZHOU Mo, FENG Shuhan.
Bioavailability of Phenolic Compounds in Processed Fruits and Vegetables Products: A Review
[J]. FOOD SCIENCE, 2020, 41(21): 351-358.
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| [15] |
LAN Mengliu, YANG Lili, YAN Guijie, ZHU Huaichang, LI Xiaoyan, XU Wen, WU Shuisheng.
Comparative Analysis of Functional Composition of Different Parts of Alisma orientale (Sam.) Juzep. for Medicinal and Food Purposes
[J]. FOOD SCIENCE, 2020, 41(20): 167-174.
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