| [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] |
WANG Mengyao, KU Mengdan, JIA Hang, SUN Shumin, XIAO Jianbo.
Degradation of Aflatoxin B1 and Zearalenone in Vegetable Oils Using Metal-Organic Framework-Immobilized Laccase: A Comparative Study
[J]. FOOD SCIENCE, 2026, 47(4): 58-69.
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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] |
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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| [6] |
ZHEN Li, XU Kangjie, CUI Lei, CUI Zhanyou, LIU Yan, WANG Xiuben, CHANG Qiang, LI Junzeng, REN Yiming, WANG Yue, ZHANG Huimin.
Isolation, Metabolic Characteristics and Comparative Genomic Analysis of the Dominant Caproic Acid-Producing Bacterium Caproicibacterium lactatifermentans XB2 from Pit Mud of Baijiu
[J]. FOOD SCIENCE, 2026, 47(10): 127-138.
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| [7] |
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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| [8] |
TAO Qiang, LI Jiao, CAO Wanxue, CHEN Naidong.
Mechanism for the Inhibition of α-Glucosidase by Peptide Tyr-Pro-Ile-Trp (YPIW) and Its Stability
[J]. FOOD SCIENCE, 2025, 46(7): 43-50.
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| [9] |
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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| [10] |
ZENG Yi, YANG Yina, SHAO Huiyan, LI Yanlang, XI Xingyu, YANG Liu, HU Jiangmiao,.
Effect of Chemical Degradation on Physicochemical Properties and Anti-aging Activity of Dendrobium officinale Polysaccharides
[J]. FOOD SCIENCE, 2025, 46(7): 92-99.
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| [11] |
XIA Xiaoyu, WEN Caixing, CAO Wenhong, QIN Xiaoming, LI Yujin, LIN Haisheng, CHEN Zhongqin, ZHENG Huina, ZHU Guoping, GAO Jialong.
Selection of Angiotensin I Converting Enzyme Inhibitory Peptides from Enzymatic Hydrolysate of Pinctada martensii Using Surface Plasmon Resonance
[J]. FOOD SCIENCE, 2025, 46(7): 143-150.
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| [12] |
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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| [13] |
WU Xue, LI Yinuo, DONG Yonghui, WEI Lai, PENG Qiang, HAN Lin, WANG Min.
Antioxidant and α-Glucosidase Inhibitory Activities of Procyanidins from Sea Buckthorn
[J]. FOOD SCIENCE, 2025, 46(6): 63-72.
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| [14] |
LI Jiahao, WANG Tianlin, CAI Yuzheng, LIU Sihan, LI Tiange, WAN Libin, HUANG Xianqing, SONG Lianjun.
Recent Progress in the Application of Nanomaterials in Mycotoxin Detoxification
[J]. FOOD SCIENCE, 2025, 46(6): 344-353.
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| [15] |
MA Meng, MA Jiarong, GAO Shuang, LIANG Yanqun, LUO Ruiming.
Effect of Caspase-3 Inhibitor on Water Retention and Tenderness of Tan Sheep Meat during Postmortem Aging
[J]. FOOD SCIENCE, 2025, 46(5): 96-105.
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