| [1] |
DONG Xuan, LU Ruqing, PANG Xiaoyang, WANG Yunna, LÜ Jiaping, LI Hongjuan, ZHANG Shuwen.
Mechanism by Which Modification with Phosphate Mixtures Improve the Thermal Stability and Surface Properties of Whey Protein Isolate
[J]. FOOD SCIENCE, 2026, 47(8): 104-112.
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| [2] |
WU Saisai, WANG Zhenyu, BAI Yuqiang, HOU Chengli, RAO Weili, LI Xin, ZHANG Zhisheng, ZHANG Dequan.
Temperature Fluctuations Affected the Activity of Triosephosphate Isomerase by Regulating Phosphorylation and Nitrosylation
[J]. FOOD SCIENCE, 2025, 46(9): 139-147.
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| [3] |
HUO Weisen, ZHANG Lingjing, CHEN Yulei, SUN Lechang, WENG Ling, HUANG Jianlian, CAO Minjie.
Purification and Characterization of Myofibril-Bound Serine Proteinase Inhibitor from Larimichthys crocea
[J]. FOOD SCIENCE, 2025, 46(24): 90-97.
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| [4] |
YANG Qiansong, XING Tong, ZHANG Lin, GAO Feng, ZHAO Liang.
Research Progress on the Effects of Phosphates on the Water-Holding Capacity and Flavor of Meat Products
[J]. FOOD SCIENCE, 2025, 46(23): 359-366.
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| [5] |
NIE Pengfei, LI Yuexin, LIU Haotian, CHEN Qian, LIU Qian, KONG Baohua.
Effects of Non-phosphate Water-Retaining Agents on the Fluidity and Rheological Properties of Emulsified Meat Batters and the Quality of Emulsified Sausages
[J]. FOOD SCIENCE, 2025, 46(21): 80-89.
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| [6] |
JI Xiaomeng, WANG Zhen, REN Nan, LIU Mengyao, KONG Weiheng, ZHAO Wentao, WANG Jiangyue, LIU Xinyi, GUO Wenping.
Determination of Multiple Free Nucleotides in Meat Products by High Performance Liquid Chromatography
[J]. FOOD SCIENCE, 2025, 46(13): 341-350.
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| [7] |
HU Ge, QIN Fei, CAO Jianmin, JI Zhe, ZHOU Qiyun, ZHOU Haitao.
Curcumin Combined with Aerobic Exercise Improved Liver Function in Rats with Non-alcoholic Fatty Liver Disease
[J]. FOOD SCIENCE, 2025, 46(10): 178-187.
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| [8] |
REN Xiangyu, ZHENG Jiawen, TIAN Xiaoxiao, CAO Hongjie, LI Hangting, TANG Yunping, YANG Zuisu.
Repairing Effect of Fucoxanthin on Non-alcoholic Fatty Liver Disease in Mice
[J]. FOOD SCIENCE, 2024, 45(3): 42-52.
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| [9] |
YUAN Yini, ZHOU Guanghui, DONG Pengcheng, LIU Yunge, ZHU Lixian, HAN Guangxing, TONG Lin, XIAO Yang, ZHANG Yimin.
Mechanism and Control of Pseudomonas Biofilm Formation: Based on the Relationship between Quorum Sensing and the Second Messenger
[J]. FOOD SCIENCE, 2024, 45(22): 291-299.
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| [10] |
FU Qihua, LI Yalei, LUO Ruiming, WANG Xuerong, MA Xuhua.
Effect of Adenosine 5’-Diphosphate Ribosylation on Meat Quality of Qinchuan Cattle
[J]. FOOD SCIENCE, 2024, 45(1): 8-14.
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| [11] |
JIAO Siyu, XU Dingyu, YAO Xianchao, HE Lixin, LIN Rihui.
Preparation of Chitosan Microflower and Factors Affecting Its Morphology
[J]. FOOD SCIENCE, 2024, 45(1): 173-180.
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| [12] |
SUN Ting, ZHANG Hongtao, YANG Feng, CHAI Wengang, XUE Haoyang, TAN Shuyin.
A Dual-Bacterial Coupled Fermentation Strategy for Nicotinamide Mononucleotide Synthesis
[J]. FOOD SCIENCE, 2023, 44(24): 201-210.
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| [13] |
ZHAO Chengcheng, SUN Changpo, SUN Jing, WANG Jun, LIU Hujun.
Identification and Characterization of a Novel Strain of Bacillus safensis M7L4 Capable of Degrading Zearalenone and Analysis of Related Key Enzymes
[J]. FOOD SCIENCE, 2023, 44(22): 165-172.
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| [14] |
CHEN Yiting, TANG Jing, MENG Xianwei, WANG Chunfei, JIN Peng, ZHENG Yonghua.
Effect of Adenosine Triphosphate Treatment on Quality Maintenance of Fresh-Cut Cucumber
[J]. FOOD SCIENCE, 2023, 44(21): 159-174.
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| [15] |
WANG Qingzheng, XU Yanru, LIU Min, GU Guizhang, XU Dalun, ZHANG Jinjie.
Effect of the Addition of Scallion, Ginger and Perilla on the Changes in Volatile Compounds and ATP and Related Compounds in Pre-prepared Ovalipes punctatus
[J]. FOOD SCIENCE, 2023, 44(18): 268-276.
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