| [1] |
ZHANG Hang, SHI Wenzheng, WANG Xichang, LUAN Donglei.
Beyond Thermal Effect: Offline Microwave Activation of Deep Eutectic Solvents to Enhance Astaxanthin Extraction
[J]. FOOD SCIENCE, 2026, 47(9): 253-260.
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| [2] |
LIU Yanjia, LI Qianqian, WANG Yu, ZHOU Yuhan, XU Xiuying, WU Yuzhu, ZHANG Hao, ZHAO Chengbin, LIU Jingsheng.
Effects of Microwave and Far-Infrared Modifications on Structural and Functional Properties of Corn Zein
[J]. FOOD SCIENCE, 2026, 47(9): 261-269.
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| [3] |
CUI Guomei, LIU Lina, TIAN Guangrui, LI Shunfeng, XU Fangfang, WEI Shuxin, GAO Shuaiping, WANG Anjian.
Effects of Different Processing Methods on the Quality Characteristics of Lentinula edodes Slices
[J]. FOOD SCIENCE, 2026, 47(7): 271-282.
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| [4] |
LIN Yiqin, LIN Lijuan, LIN Xiaozi, FANG Shufei, HUANG Zhiji, LIU Yun, YOU Xinling, CHEN Bingyan.
Effect of Ultrasound-Assisted Stewing on Nutrient Migration, Taste Development, and Stability of Larimichthys crocea Fillet Soup
[J]. FOOD SCIENCE, 2026, 47(6): 273-282.
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| [5] |
LIAO Lan, LI Xiaona, YE Li, LÜ Yongbin, ZHANG Hanwen, PENG Junqi, XIAO Hongdong, ZENG Xin’an.
Effect and Mechanism of Dual-Frequency Microwave Reheating on the Quality Changes of Pre-prepared Clay Pot Rice
[J]. FOOD SCIENCE, 2026, 47(4): 209-218.
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| [6] |
SHEN Haijun, XU Wenguang, XIE Qiang, SUN Dewei, JIANG Yousong, NIU Dongle, ZHANG Li, CAO Zhongwen, ZHANG Min.
Microwave Processing in the Field of Extruded Food Additive Manufacturing: A Review
[J]. FOOD SCIENCE, 2026, 47(4): 315-324.
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| [7] |
WANG Yiqi, SHEN Xiaozhu, YANG Danfei, GUO Xinyu, LIU Hui, KE Sheng, WU Yina, ZHUANG Yuan, ZHOU Zhongkai.
Structural and Functional Characterization of Ultrasonically Prepared Flaxseed Protein-Tannic Acid Covalent Conjugates
[J]. FOOD SCIENCE, 2026, 47(3): 243-256.
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| [8] |
CUI Yan, JIA Xinge, WANG Wei, LI Wei, LIU Nuo, LIU Siqi, ZHENG Mingzhu, LIU Jingsheng.
Effect of Combination of Quercetin and Microwave Treatment on the Processing Properties of Corn Flour and the Quality and Digestibility of Noodles Incorporated with Corn Flour
[J]. FOOD SCIENCE, 2026, 47(2): 234-240.
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| [9] |
LIU Jiajia, ZHANG Yimeng, YAN Qianqian, YUE Yuhan, LIU Yuanhong, WANG Wentao, SUN Shenglin.
Stabilization and Curcumin-Loading Capacity of Pickering Emulsions Using Ultrasonic-Assisted Octenyl Succinic Anhydride-Modified Millet Starch
[J]. FOOD SCIENCE, 2026, 47(10): 75-84.
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| [10] |
WANG Yuting, JI Siying, TANG Xiao, LI Jiayi, YU Mingyue, YU Jinghan, WEI Zhaojun, HAN Lihong.
Effect of Ultrasound Combined with Freeze-Thaw Cycles on the Pasting Properties of Pea Starch and Its Mechanism
[J]. FOOD SCIENCE, 2026, 47(10): 258-270.
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| [11] |
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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| [12] |
LIAO E, LIU Na, LI Han, ZHANG Ying, YANG Qian, CHEN Jiwang.
Effects of High-Intensity Ultrasound-Assisted Extraction Duration on the Quality of Monopterus albus Bone Broth
[J]. FOOD SCIENCE, 2025, 46(7): 239-247.
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| [13] |
CHEN Yuxue, CHEN Mengjia, SUN Liping, ZHUANG Yongliang, GU Ying, DING Yangyue, FAN Xuejing.
Effects of Ultrasound and Freeze-Thaw Pretreatment on the Vacuum Freeze-Drying Process and Quality Characteristics of Cantharellus cibarius
[J]. FOOD SCIENCE, 2025, 46(21): 235-242.
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| [14] |
LI Chujun, ZHANG Yan, LIU Ruiqi, LAN Tao, WANG Lihong, ZHOU Tong, YUN Zhenyu.
Recent Progress on Detection Methods for Total Polyphenol Content in Health Foods
[J]. FOOD SCIENCE, 2025, 46(21): 1-11.
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| [15] |
CHEN Yi, WU Yuhao, ZHOU Jianwei, LIU Donghong, LÜ Ruiling.
Bactericidal Effect and Mechanism of Ultrasound Combined with Ultraviolet Treatment against Escherichia coli O157:H7
[J]. FOOD SCIENCE, 2025, 46(19): 10-17.
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