[1] |
CHEN Lamei, TANG Shanhu, LI Sining, LI Jinjin, LI Qiaoyan, ZHAO Jiaying.
Effect of Malondialdehyde Oxidation on the Structure and Functional Properties of Myofibrillar Protein in Yak Meat
[J]. FOOD SCIENCE, 2023, 44(8): 46-54.
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[2] |
QUE Fandi, WANG Jiaoyan, WANG Qiongfen, XU Kang, FENG Ziqi, YU Fangmiao.
Regulatory Effect of Acaudina leucoprocta Peptides on Alcoholic Liver Injury and Intestinal Flora in Mice
[J]. FOOD SCIENCE, 2023, 44(7): 29-38.
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[3] |
WANG Xinhui, SONG Xuejian, ZHANG Dongjie, LI Zhijiang.
Recent Advances in Lipidomics and Its Application in Food Science
[J]. FOOD SCIENCE, 2023, 44(5): 290-297.
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[4] |
CHEN Mengting, ZHENG Changliang, WANG Lan, SUN Zhida, XIE Bijun, SHI Liu, DING Anzi, XIONG Guangquan, QIAO Yu, LI Xin, WU Wenjin.
Progress in the Application of Ultra-High Pressure Technology in Protein Modification and Bioactive Peptide Preparation
[J]. FOOD SCIENCE, 2023, 44(5): 298-304.
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[5] |
LI Hongjuan, LI Mengfan, YUAN Yujing, CHEN Ziyang, ZHU Guangchao, LI Dan, LI Hongbo, YU Jinghua.
Physicochemical, Functional and Microstructural Changes during the Emulsification Process of Processed Cheese
[J]. FOOD SCIENCE, 2023, 44(4): 78-84.
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[6] |
YAN Xinyue, JIA Yijia, SUN Shiyan, ZHANG Dongmeng, GENG Mengjie, YANG Jinjie, Stanislav Sukhikh, Olga Babich, QI Baokun, LI Yang.
Binding Mechanism and Conformation and Functional Changes of Soybean Protein-Baicalein Complexes
[J]. FOOD SCIENCE, 2023, 44(4): 91-98.
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[7] |
ZHANG Shu, WANG Changyuan, ZHANG Dongjie.
Ameliorative Effect and Mechanism of Food-Derived Bioactive Peptides against Type 2 Diabetes Mellitus: A Review
[J]. FOOD SCIENCE, 2023, 44(3): 278-287.
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[8] |
WANG Tiantian, ZHU Yichen, XIE Yong, ZHOU Kai, LIAO Xianyan, HUANG Junyi, XU Baocai.
Research Progress on Changes in Structure and Functional Properties of Myoglobin during Processing and Storage and Their Effect on the Quality of Meat Products
[J]. FOOD SCIENCE, 2023, 44(3): 393-399.
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[9] |
CHEN Xintong, QIU Yu, YANG Ruoting, GAO Jinyan, LI Xin, CHEN Hongbing.
Research Progress in the Effect of Glycosylation on Functional Properties and Allergenicity of Dairy Products
[J]. FOOD SCIENCE, 2023, 44(23): 383-393.
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[10] |
ZHAO Yunan, JIA Dandan, CAI Dan, WANG Zexian, GAO Fei, LIU Jingsheng.
Effect of Edible Fungal Fermentation on Structure and Functional Properties of Ginseng Insoluble Dietary Fiber
[J]. FOOD SCIENCE, 2023, 44(22): 80-88.
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[11] |
CAO Jiaxing, ZHU Hailan, WANG Junrong, ZHANG Jianhao, ZHANG Guozhi.
Effect of Ultrasonic Power on the Structural and Functional Properties of Gliadin Protein-Dietary Polyphenol Conjugates
[J]. FOOD SCIENCE, 2023, 44(19): 65-73.
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[12] |
LIU Silu, CHEN Shanshan, SHAO Liangting, SHAO Xuefei, XU Xinglian, WANG Huhu.
Safety and Fermentation Characteristics of Meat-Derived Staphylococcus spp.
[J]. FOOD SCIENCE, 2023, 44(18): 102-109.
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[13] |
WU Han, LIU Haonan, DI Qingru, Xiayidan MAIMAITI, LIU Xiaoli, ZHOU Jianzhong.
Effects of Blackberry Anthocyanins (BANs) Coupled with High Power Pulse Microwave (HPPM) on Physiochemical Properties of Soybean Protein Isolate (SPI) and Application of HPPM Treated SPI-BANs Complex in Cake
[J]. FOOD SCIENCE, 2023, 44(17): 60-66.
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[14] |
CHEN Meixiang, ZHANG Yang, SU Lüxin, HE Jianlin, HONG Bihong, ZHANG Yi.
Research Progress on Delivery Systems for Food-Derived Bioactive Peptides
[J]. FOOD SCIENCE, 2023, 44(17): 382-399.
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[15] |
YANG Jianrong, LIU Jiahan, WANG Yuemeng, WU Yue, JIAO Han, LÜ Jianhao, LI Xin.
Research Progress on the Effects of Different Treatments on the Microstructure and Properties of Egg Yolk and Its Components
[J]. FOOD SCIENCE, 2023, 44(15): 368-389.
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