| [1] |
SHAO Qi, ZHANG Yu, LUO Xuelian, WANG Xiujuan, LI Xia, MA Shunlong, CAO Yong, LIU Jingsheng.
Effects of Four Functional Sugars on the Quality and Starch Structure of Fermented Maize Dough
[J]. FOOD SCIENCE, 2026, 47(9): 116-127.
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| [2] |
CHEN Zeyan, YANG Yang, SHEN Xi, LI Shu, HUANG Min, LI Sixuan, CHEN Zhilin, WANG Songtao, ZHOU Jiayu, JIA Junjie.
Research Progress on the Application of Intelligent Spectroscopic Techniques in Baijiu Production
[J]. FOOD SCIENCE, 2026, 47(9): 360-369.
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| [3] |
XIE Yuxi, ZHAO Yaqi, HONG Yuhan, ZHAO Xuan, LEI Yi.
Research Progress on Stable Isotope Ratio Mass Spectrometry in Baijiu
[J]. FOOD SCIENCE, 2026, 47(9): 400-410.
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| [4] |
SUI Xiaonan, CAO Zichen, LI Xiaoqian, LAN Tian.
Advances in Structural Modulation of Functional Food Proteins: Mechanisms, Strategies, and Future Trends
[J]. FOOD SCIENCE, 2026, 47(8): 1-18.
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| [5] |
WANG Yueping, QIN Xinxue, CHEN Yazhong, NI Dejiang, CHEN Yuqiong.
Comparative Study on the Broken Black Tea Processing Suitability of Different Tea Varieties in Spring and Summer
[J]. FOOD SCIENCE, 2026, 47(8): 43-51.
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| [6] |
WANG Siyu, CHE Zhangbin, MI Jia, ZHANG Lutao, CAO Youlong, LU Lu, YAN Yamei.
Correlation between Carotenoid Changes and Quality during the Processing of Lycium barbarum L. Puree
[J]. FOOD SCIENCE, 2026, 47(8): 67-74.
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| [7] |
YANG Haozheng, LI Xiuxia, CAO Junhao, LIU Cikun, LI Guanlin, CAO Zeyang.
Effects of Combined Processing Methods on the Quality of Seasoned Scallop Meat
[J]. FOOD SCIENCE, 2026, 47(8): 315-325.
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| [8] |
ZHANG Yuanyuan, TU Mingxue, XU Can, SONG Jing.
Effect of Combined Ultrasound-Autoclaving Pretreatment Followed by Acetylation Modification on the Structural and Functional Properties of Loquat Kernel Resistant Starch
[J]. FOOD SCIENCE, 2026, 47(8): 337-346.
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| [9] |
TIAN Wenmao, GAO Yue, WANG Ni, LIU Yixue, XU Yu, BI Yang, WANG Yi, LI Yongcai.
Postharvest Calcium Propionate Treatment Promotes Wound Healing in Carrot Taproots by Enhancing Phenylpropanoid Metabolism and Reactive Oxygen Species Levels
[J]. FOOD SCIENCE, 2026, 47(7): 314-321.
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| [10] |
XU Suigen, LI Jiapeng, YANG Junna, HUANG Xin, XI Liqin, FANG Jiajia, XU Dian, ZHAO Yan, WANG Shouwei.
Dynamic Evolution of Physicochemical Properties and Lipid Composition during the Processing of Dry-Cured Ham
[J]. FOOD SCIENCE, 2026, 47(7): 33-42.
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| [11] |
ZHANG Yanqing, LI Qian, QIAO Mingwu, SHEN Yue, LI Ning, HUANG Xianqing, LEI Fengmei, SONG Lianjun.
Preparation, Structural Characterization and in Vitro Biological Activities of Steam Explosion Modified Pea Protein-Derived Peptide-Chromium(III) Chelate
[J]. FOOD SCIENCE, 2026, 47(6): 58-68.
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| [12] |
JIANG Youcang, YING Jiaqi, AN Huimin, CHEN Yuan, HUANG Yiwen, LIU Jiashun, LI Shi, HUANG Jian’an.
Aroma Characteristics and Key Aroma Components in Jasmine Yellow Tea
[J]. FOOD SCIENCE, 2026, 47(5): 186-193.
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| [13] |
BU Tingting, ZHOU Yexi, KONG Xiao, HUANG Zhenyu, CAO Xuelan, XIANG Wen, YANG Kai, CAI Ming, YANG Huimin, SUN Peilong.
Purification, Identification, and Taste Characterization of Umami Peptides from Cooking Broth of Moso Bamboo Shoots
[J]. FOOD SCIENCE, 2026, 47(4): 49-57.
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| [14] |
XIE Chenxin, PENG Jiakun, ZHAO Feng, LÜ Haipeng, WEN Lixiang, LIN Zhi, GUO Li.
Taste Chemical Characteristics of Sun-Dried Congou Black Tea
[J]. FOOD SCIENCE, 2026, 47(4): 180-190.
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| [15] |
SHEN Haijun, XU Wenguang, XIE Qiang, SUN Dewei, JIANG Yousong, NIU Dongle, ZHANG Li, CAO Zhongwen, ZHANG Min.
Microwave Processing in the Field of Extruded Food Additive Manufacturing: A Review
[J]. FOOD SCIENCE, 2026, 47(4): 315-324.
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