| [1] |
WU Yannan, WU Yue, WANG Wei, LI Ming, LIU Miaomiao, JU Yunlong, LI Yuanzheng, CAO Yungang.
Effects of Low-Sodium Salt Mixture Combined with L-Lysine or L-Arginine on the Structure and Gel Properties of Myofibrillar Protein
[J]. FOOD SCIENCE, 2026, 47(8): 19-31.
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| [2] |
QIU Yuzhen, LI Rui, ZHAO Qiaoli, WANG Zhuo, LIU Xiaofei, SONG Bingbing, ZHONG Saiyi.
Construction and Controlled Release Performance of Tilapia Myofibrillar Protein/Chitosan Oligosaccharide Nanocomplexes for Encapsulation of Curcumin
[J]. FOOD SCIENCE, 2026, 47(6): 12-22.
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| [3] |
MU Xueqin, HEI Shenghua, ZHANG Lingping, HOU Yanru.
Research Progress on the Regulatory Mechanisms of Exogenous Molecular Intervention on the Gel Properties of Myofibrillar Proteins
[J]. FOOD SCIENCE, 2026, 47(4): 377-386.
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| [4] |
CHEN Lei, CHEN Cheng, XU Wei, GUO Danjun, HOU Wenfu, ZHU Lingjiao, YI Yang, WANG Hongxun.
Effects of Vacuum Frying on the Oxidation of Myofibrillar Proteins in Crispy Duck Drumette
[J]. FOOD SCIENCE, 2026, 47(4): 231-240.
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| [5] |
CAI Dongna, DU Shuang, JIANG Wenting, BU Shuai, YANG Ao, WANG Shaoyun, CHEN Xu, CAI Xixi.
Chicken Skin Antifreeze Peptides: Ice Crystal Inhibition Activity and Quality Control of Chicken Mince during Freeze-Thaw Cycles
[J]. FOOD SCIENCE, 2025, 46(9): 91-99.
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| [6] |
SHI Tong, XIE Yu, ZHANG Hao, WANG Xin, LI Mengzhe, GAO Ruichang.
Effect of Arginine on Microwave-Induced Pre-gelation of Sturgeon Myofibrillar Protein under Low Salt Condition
[J]. FOOD SCIENCE, 2025, 46(7): 51-60.
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| [7] |
WANG Shaoping, LI Kaihui, TU Chuanhai, WANG Jiaxing, FANG Chuandong, ZHANG Bin.
Effects of Thermal Processing Methods on the Quality Changes of Thick-Shelled Mussels
[J]. FOOD SCIENCE, 2025, 46(7): 248-256.
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| [8] |
DU Manting, ZHAO Ziqin, SHAN Shuaiqi, LI Junguang, LI Ke, MA Xiangjie, MENG Shaohua, ZHAO Jiansheng, BAI Yanhong.
Effect of Magnetic Field-Assisted Freezing on Physicochemical Properties and Structure of Myofibrillar Proteins from Prepared Chicken Breast
[J]. FOOD SCIENCE, 2025, 46(24): 237-245.
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| [9] |
FENG Jie, FEI Yuxuan, ZHOU Jinjun, LIN Huimin, ZHANG Bin.
Effect of Sous Vide on the Structure of Myofibrillar Protein from Penaeus vannamei
[J]. FOOD SCIENCE, 2025, 46(20): 268-276.
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| [10] |
ZHANG Lei, SUN Hailei, MAO Yanwei, WANG Mengxue, HAN Yongsheng, MA Weidong, ZHANG Yimin.
Factors Affecting Heat-Induced Gel Properties of Myofibrillar Protein and Their Mechanisms of Action: A Review
[J]. FOOD SCIENCE, 2025, 46(18): 393-404.
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| [11] |
DU Manting, SUN Shunyang, HAO Fangge, LI Ke, XIANG Qisen, BAI Yanhong.
Effect of Plasma-Activated Water on the Emulsifying Properties of Myofibrillar Proteins of Thawed Pork
[J]. FOOD SCIENCE, 2025, 46(17): 56-62.
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| [12] |
GAO Haoxiang, CHEN Nan, ZENG Weicai.
Effects and Mechanism of Ligustrum robustum (Rxob.) Blume Polyphenols on the Quality of Fried Protein Foods
[J]. FOOD SCIENCE, 2025, 46(14): 64-71.
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| [13] |
CHEN Zhuo, CHEN Huimin, LI Qianwen, DOU Xiaoxue, CHEN Shuxing.
Effect of Ultrasonic Treatment Combined with pH Shift on Functional and Structural Properties of Potato Proteins and Correlation Analysis between Them
[J]. FOOD SCIENCE, 2025, 46(12): 258-266.
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| [14] |
Zhao Honglei, Guo Wangsong, LÜ Yanan, Wu Yiqiong, Xu Yongxia, Li Xuepeng, Yi Shumin, Li Jianrong.
Effect of Emulsion Gel on Gelation Performance of Nemipterus virgatus Myofibrillar Protein
[J]. FOOD SCIENCE, 2025, 46(12): 67-74.
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| [15] |
LIU Jitong, WANG Xinyi, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, MAO Yanwei.
Proteomics Analysis of the Regulatory Mechanism of the Calcium-Independent Phospholipase A2 Activity of Peroxiredoxin 6 on Beef Tenderization
[J]. FOOD SCIENCE, 2025, 46(11): 20-28.
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