| [1] |
XIANG Huan, ZHAO Juanjuan, HUANG Hui, CHEN Shengjun, ZHAO Yongqiang, LIU Yuhang, HAO Zhiqiang, HAO Shuxian.
Effects of Different Carriers on the Digestion and Absorption of Astaxanthin from Litopenaeus vannamei
[J]. FOOD SCIENCE, 2025, 46(9): 80-90.
|
| [2] |
WANG Hui, ZHANG Hongkai, Yu Ziyang, Li Sheng, HU Xiuting.
Effect of Carrageenan on the Stability of Yogurt and Its Mechanism
[J]. FOOD SCIENCE, 2025, 46(8): 1-7.
|
| [3] |
MA Bo, LI Rong, XU Ao, DUAN Wenjie, HUANG Yechuan.
Exploration of the Binding Mechanism between Puerarin and β-Lactoglobulin Using Fluorescence Spectroscopy and Molecular Dynamics Simulation
[J]. FOOD SCIENCE, 2025, 46(7): 34-42.
|
| [4] |
CHEN Chen, MO Haiwen, YU Haiyan, TIAN Huaixiang, GE Chang.
Research Progress in the Role of Microbial Interactions in Shaping the Flavor and Quality of Fermented Foods
[J]. FOOD SCIENCE, 2025, 46(7): 1-10.
|
| [5] |
LAI Haibin, GAO Jing.
Preparation Methods, Interactions and Functional Properties of Starch-Macromolecule Complexes: A Review
[J]. FOOD SCIENCE, 2025, 46(6): 285-294.
|
| [6] |
DOU Shuaiwei, CHENG Siyuan, YU Yongjian, ZHANG Nan, TANG Ruijun, ZHU Yuanyuan, YU Zhen, WANG Ke.
Research Progress in Yeast-Yeast Interactions and Their Effect on Flavor Quality during Rum Fermentation
[J]. FOOD SCIENCE, 2025, 46(6): 381-391.
|
| [7] |
HUANG Junjun, ZHOU Mengxin, LÜ Xiaodan, XIAO Zhili.
Research Progress on Specific Recognition and Interaction Mechanism between Antibody and Antigen in Immunoassay for Heavy Metal Residues
[J]. FOOD SCIENCE, 2025, 46(5): 301-309.
|
| [8] |
WANG Xu, LIU Meiling, ZHENG Liuyan, BAI Jianing, ZHU Kaixuan, YUAN Lin, WEI Chunhui, HUANG Jihong, ZHANG Huan, DU Liping.
Interactions between Major Acids and Esters in Nongxiangxing Baijiu and Underlying Mechanisms
[J]. FOOD SCIENCE, 2025, 46(5): 75-84.
|
| [9] |
YE Mengwei, HUANG Qian, FENG Lifeng, HUANG Yuan, CAI Xiaoming, GAO Yu, WANG Tianxi, PAN Cheng.
Determination of 14 Human Milk Oligosaccharides in Infant Formula Milk Powder by Hydrophilic Interaction Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2025, 46(3): 230-237.
|
| [10] |
GAO Yu, QI Baokun, LIAO Yi, YAN Shizhang, LI Yang, HUANG Yuyang.
Research Progress in the Formation of Flavor Substances in Soymilk, Their Interaction Mechanism with Proteins and Biological Methods for Improving the Flavor of Soymilk
[J]. FOOD SCIENCE, 2025, 46(2): 280-289.
|
| [11] |
ZHANG Qian, LIANG Jiamin, XU Tengyu, XIAO Xiong, CHEN Xiong, LI Xin.
Impact of Co-fermentation with Aspergillus oryzae, Saccharomyces cerevisiae and Lachancea thermotolerans on the Flavor Quality of Baijiu
[J]. FOOD SCIENCE, 2025, 46(18): 63-66.
|
| [12] |
LI Hongguang, MA Jiahua, BI Conghui, TAO Yu, XU Jie, WANG Linbin, SHAO Ting, YANG Lu.
Preparation of Polysaccharide-Based Microcapsules Loaded with Astaxanthin Ester and Their Stability and Digestive Absorption Characteristics
[J]. FOOD SCIENCE, 2025, 46(16): 100-106.
|
| [13] |
ZOU Xiaojun, ZHENG Qinsheng, ZHAO Kaixin, FENG Yujie, XIAO Jie, HE Liping, CAO Yong, LIU Xiaojuan.
Differences in Inhibitory Effects and Mechanism of All-E and Z-Astaxanthin on Pancreatic α-Amylase
[J]. FOOD SCIENCE, 2025, 46(15): 35-46.
|
| [14] |
LIU Xiaojuan, ZHOU Lesong, CHEN Jialing, KE Liang, FENG Yujie, XIAO Jie, CAO Yong.
Comparison of Physicochemical Properties of All-E and Z-astaxanthin: Experimental and Quantum Chemistry Analysis
[J]. FOOD SCIENCE, 2025, 46(13): 63-74.
|
| [15] |
LI Lingyan, LI Ming, YANG Hui, LAN Yanshan, CHEN Moliang, ZHANG Jiayuan, XU Guanghui.
Network Pharmacology Analysis of the Molecular Mechanism of Astaxanthin in Reversing Insulin Resistance in Type 2 Diabetic Mice
[J]. FOOD SCIENCE, 2025, 46(12): 213-219.
|