| [1] |
WANG Xiao, MENG Guanli, WANG Qilei, WANG Langhong, FAN Daidi, LÜ Xingang.
Preparation and Characterization of Sulforaphane Microcapsules by Electrospraying
[J]. FOOD SCIENCE, 2021, 42(7): 113-119.
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| [2] |
CHEN Fengxia, CAO Jun, LIU Yumei.
Effect of Hops Extract on the Properties and Release Behavior of Chitosan/Polyethylene Bilayer Film
[J]. FOOD SCIENCE, 2021, 42(3): 219-226.
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| [3] |
LONG Junyao, ZHANG Junwei, HUANG Li, XIA Ning, TENG Jianwen, WEI Baoyao, LIAO Jiajun, ZHENG Peiying.
Diversity and Cholesterol-Lowering Characteristics of Lactic Acid Bacteria in Liupao Tea
[J]. FOOD SCIENCE, 2021, 42(18): 58-64.
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| [4] |
ZHANG Ting, WEN Hedi, SONG Jingyi, GE Huifang, WANG Minghua, CHEN Yan, LIU Boqun, LIU Jingbo.
Preparation and in Vivo and in Vitro Sustained-Release Characteristics of Egg White Peptide Liposomes by Ethanol Injection Combined with High-Pressure Homogenization
[J]. FOOD SCIENCE, 2021, 42(13): 79-86.
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| [5] |
CHEN Xiaohan, PANG Jie.
Fabrication of pH-Responsive Hydrogels Composed of Chitosan-Fulvic Acid Microparticles and Konjac Glucomannan
[J]. FOOD SCIENCE, 2021, 42(12): 8-16.
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| [6] |
SHI Zedong, JIANG Yaping, SUN Yingjie, LI Fujun, MIN Dedong, ZHANG Xinhua, LI Xiaoan.
Preparation and Characterization of Oregano Essential Oil Microcapsules and Its Effect on Quality Preservation of Apricot Fruit during Storage
[J]. FOOD SCIENCE, 2021, 42(11): 186-194.
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| [7] |
PAN Fei, ZHAO Lei, CHEN Yanlin, HAO Shuai, ZHANG Huimin.
Preparation, Characterization and Sustained Release Property of Black Rice Anthocyanin-Loaded Chitsan γ-Polyglutamic Acid Nanoparticles
[J]. FOOD SCIENCE, 2021, 42(10): 38-44.
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| [8] |
XING Yunyi, HUANG Huihua.
Preparation of Pineapple Pulp Cellulose Hydrogel and Its Adsorption and Release Characteristics toward Probiotics
[J]. FOOD SCIENCE, 2021, 42(1): 8-14.
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| [9] |
XIAO Li, DONG Zhanhua, SUN Changjiang, LI Jian.
Migration Pattern of Lead from Ceramic Food Contact Materials into Acidic Food Simulants
[J]. FOOD SCIENCE, 2021, 42(1): 15-24.
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| [10] |
XU Yichi, PENG Shiyi, YANG Fang.
Recent Progress in Understanding the Correlation between Egg Consumption and Cholesterol Homeostasis
[J]. FOOD SCIENCE, 2020, 41(7): 245-254.
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| [11] |
TONG Litao, JU Zhiyuan, GENG Donghui, WANG Lili, ZHOU Xianrong, ZHOU Sumei.
Rice Vinegar Residue Reduces Adipocyte Size and Hyperlipidemia by Inhibiting Lipids Absorption in Hamsters
[J]. FOOD SCIENCE, 2020, 41(5): 128-134.
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| [12] |
LIU Dengyong, CAO Zhenxia.
Aroma Release from Stewed Pork with Brown Sauce during Oral Processing
[J]. FOOD SCIENCE, 2020, 41(4): 164-171.
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| [13] |
CHEN Ting, ZHAO Jiuyang, LIU Yumei.
Release Behavior of Incorporated Hop Extract from Gelatin-Chitosan Antibacterial Film
[J]. FOOD SCIENCE, 2020, 41(3): 151-158.
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| [14] |
WANG Qingyu, WANG Mengyao, HUANG Huimin, JIANG Yun, DONG Huibin, CHEN Lei.
Construction of Pectin/Sodium Caseinate Composite Delivery System and Controlled Release Mechanism of Incorporated Lycopene from It
[J]. FOOD SCIENCE, 2020, 41(19): 83-89.
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| [15] |
GUO Lidong, ZHANG Wenwen, LIU Yan, HUANG Mengling, MEN Yue, ZHANG Yanli, WANG Liqun.
Isolation and Probiotic Properties of Lactobacillus plantarum HUCM115 from Traditional Pickled Chinese Cabbage
[J]. FOOD SCIENCE, 2020, 41(18): 140-145.
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