| [1] |
LIU Jiajia, ZHANG Yimeng, YAN Qianqian, YUE Yuhan, LIU Yuanhong, WANG Wentao, SUN Shenglin.
Stabilization and Curcumin-Loading Capacity of Pickering Emulsions Using Ultrasonic-Assisted Octenyl Succinic Anhydride-Modified Millet Starch
[J]. FOOD SCIENCE, 2026, 47(10): 75-84.
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| [2] |
ZHAO Shaojie, MIAO Liping, KANG Yuan, ZHANG Dawei, MA Xin, ZHANG Lizhen.
Regulatory Mechanism of Degree of Esterification and Molecular Mass on the Emulsifying Performance of Pectin
[J]. FOOD SCIENCE, 2025, 46(18): 36-43.
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| [3] |
CUI Hualing, YANG Hui, SUN Lihua, YE Qian, DING Chenhong, WANG Weili, JI Tianrong, MA Lei, ZENG Kunhong, YIN Qiumiao.
Determination of Fatty Acid Methyl Esters by Gas Chromatography-Flame Ionization Detection: Response Mechanism and Quantitative Pattern
[J]. FOOD SCIENCE, 2024, 45(13): 49-57.
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| [4] |
SHEN Linjie, LIN Rongfa, ZHANG Lianyue, FENG Chuanzhi, FU Hong.
Multistep Molecular Distillation for the Preparation of Glyceride-Type Fish Oil High in Omega-3 Polyunsaturated Fatty Acid by Enzymatic Transesterification
[J]. FOOD SCIENCE, 2023, 44(20): 79-86.
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| [5] |
HU Xiaoning, LI Tian, GUO Qin, LI Ningyang, ZHANG Yu, QU Yang, WANG Xinping, TANG Xiaozhen, WANG Qiang.
Progress in Esterification Modification, Purification and Characterization of Resveratrol
[J]. FOOD SCIENCE, 2022, 43(5): 374-382.
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| [6] |
HU Xiaoning, LI Tian, QU Yang, GUO Qin, LI Ningyang, TANG Xiaozhen, WANG Qiang.
Preparation and Characterization of Oleogel Rich in Resveratrol Conjugated Linoleate
[J]. FOOD SCIENCE, 2022, 43(20): 63-69.
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| [7] |
WANG Shuzhen.
Enzymatic Synthesis and Properties of Trehalose Fatty Acid Diesters
[J]. FOOD SCIENCE, 2021, 42(24): 149-158.
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| [8] |
YUAN Chuanxun, ZHANG Xueru, XU Yun, GUO Yuhua, JIN Risheng.
Ultrasound and Microwave-Assisted Synthesis of Linoleyl β-Sitosterol
[J]. FOOD SCIENCE, 2020, 41(2): 291-297.
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| [9] |
HUANG Shirong, WAN Hui, YAN Sinian, CHEN Dongfang.
Pseudophase Model Interpretation of the Antioxidant Efficiency of p-Hydroxybenzoic Acid and Its Alkyl Esters in Oil-in-Water Emulsion
[J]. FOOD SCIENCE, 2020, 41(17): 60-67.
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| [10] |
ZHANG Xin, CHEN Shuman, WU Nan, WANG Tong, PEI Xingwu, JIANG Lianzhou, HAN Cuiping, YU Dianyu.
ZHANG Xin, CHEN Shuman, WU Nan, WANG Tong, PEI Xingwu, JIANG Lianzhou, HAN Cuiping, YU Dianyu
[J]. FOOD SCIENCE, 2019, 40(20): 192-199.
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| [11] |
WANG Ran.
WANG Ran
[J]. FOOD SCIENCE, 2019, 40(20): 94-99.
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| [12] |
YE Fayin, Lü Xia, LI Jinfeng, WANG Yongde,, ZHAO Guohua.
Synthesis of Quercetin-Carboxymethyl Sweet Potato Starch Ester
[J]. FOOD SCIENCE, 2019, 40(2): 239-244.
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| [13] |
ZHANG Lingmin, WANG Bin, PAN Li.
Secretory Expression of Candida antarctica Lipase B in Aspergillus niger and Its Application in Diatomite Immobilization
[J]. FOOD SCIENCE, 2019, 40(14): 107-114.
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| [14] |
HAN Pengfei, YU Zuosi, GUO Jianzhong, LI Bing, LIU Li.
Opimization of Xylan Hydrolysis Catalyzed by Carbon-Based Solid Acid Catalyst for Preparing Xylooligosaccharides
[J]. FOOD SCIENCE, 2017, 38(12): 171-176.
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| [15] |
ZHAO Wei, ZHOU Jinkun, WANG Dawei.
Optimization of Hydrolysis Conditions of Corn Bran Hemicellulose by Supported Solid Acid Catalyst with Response Surface Methodology
[J]. FOOD SCIENCE, 2016, 37(16): 14-21.
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