| [1] |
WEI Xueyan, CHEN Mengxin, LIU Wen, LIU Xueping, XU Kang, ZHAO Li, WANG Daijie, GUO Mengmeng.
Preparation of Hawthorn Pectin-Zein Composite Nanoparticles and Their Efficacy for Lycopene Delivery
[J]. FOOD SCIENCE, 2026, 47(1): 96-104.
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| [2] |
WANG Hui, ZHANG Hongkai, Yu Ziyang, Li Sheng, HU Xiuting.
Effect of Carrageenan on the Stability of Yogurt and Its Mechanism
[J]. FOOD SCIENCE, 2025, 46(8): 1-7.
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| [3] |
WANG Qi, ZENG Jun, HUO Xiangdong, XUE Juanjuan, LOU Kai, LIN Qing, ZHAO Zhongkai, GAO Yan.
Yogurts from Different Producers in Bole, Xinjiang: Bacterial Diversity and Community Structure and Differences in Metabolite Profile as Revealed by Untargeted Metabolomics
[J]. FOOD SCIENCE, 2025, 46(11): 125-138.
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| [4] |
LIANG Xiaolin, ZHANG Zhechuan, WANG Yuhao, DING Bo, LIU Hongna.
Microbial Community Structure and Correlation with Metabolites in Traditional Fermented Yak Milk Products
[J]. FOOD SCIENCE, 2024, 45(9): 84-92.
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| [5] |
REN Qingxia, ZHAO Hua, WU Jingwei, YANG Zhennai.
Microencapsulation of Casein-Derived Bioactive Peptides and Their Effects on the Quality of Yogurt
[J]. FOOD SCIENCE, 2024, 45(16): 53-60.
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| [6] |
CHEN Bingyan, GUO Xiaofei, LIN Xiaozi, LI Weixin, HE Zhigang.
Mechanism of Action of Nanosized Bamboo Shoot Dietary Fiber in Improving Whey Syneresis during Shelf Life of Yogurt
[J]. FOOD SCIENCE, 2024, 45(16): 10-18.
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| [7] |
ZHOU Haidong, TANG Shanhu, LI Sining, LIAO Binxu, MA Yuan, LUO Zhuoling, WANG Jianxiang, PAN Kun, CHEN Hanshuanglu.
Effect of Adding Hyaluronic Acid with Various Molecular Masses on the Quality of Yogurt
[J]. FOOD SCIENCE, 2023, 44(20): 189-197.
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| [8] |
WANG Xuehang, LI Ruidong, JIANG Yunlong, QI Yuan, WANG Xiyan, WANG Ji.
Effect of Lactobacillus plantarum Exopolysaccharide Combined with Fish Gelatin on the Quality Characteristics of Low-Fat Yogurt
[J]. FOOD SCIENCE, 2023, 44(10): 73-81.
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| [9] |
LI Meng, NING Xuenan, KANG Jiaxin, LIAO Minhe, REN Haowei, LIU Ning.
Effect of Browning Reaction on the Metabolite Profile of Yogurt Analyzed by Untargeted Metabolomics Based on Ultra-high Performance Liquid Chromatography-Quadrupole Electrostatic Field Orbitrap Mass Spectrometry
[J]. FOOD SCIENCE, 2022, 43(6): 272-278.
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| [10] |
XU Xiaoshuang, HAN Yiyu, LI Xiaoyao, PENG Qiuqi, LUO Wenjing, YU Jinghua.
Comparative Study on the Characteristics of A1 and A2 β-Casein Yogurt
[J]. FOOD SCIENCE, 2022, 43(16): 68-72.
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| [11] |
QI Lin, WANG Shuai, SU Chen, ZHONG Meng, WANG Bingyue, JI Yangyang, HE Aimin, SONG Hao, RONG Ruifen.
Formation and Analysis of the Off-Flavor of Walnut Yoghurt Fermented by Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2022, 43(14): 234-241.
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| [12] |
WANG Yihui, CAI Miao, ZHANG Min, ZHAO Hua, LIU Jing, YANG Zhennai.
Adding Casein Hydrolytic Peptides to Improve the Processing Characteristics of Yogurt
[J]. FOOD SCIENCE, 2022, 43(12): 34-35.
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| [13] |
WANG Xinlei, WANG Meng, YAN Chunxiao, GENG Weitao, WANG Yanping.
Effect of Lactobacillus kefiranofaciens ZW3 on the Texture and Flavor Characteristics of Yogurt
[J]. FOOD SCIENCE, 2022, 43(10): 119-123.
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| [14] |
WANG Fuyun, WANG Chengcai, WANG Zheming, JIANG Hongrui, MIN Douyong, LIU Xiaoling, LI Shubo.
Effect of Astaxanthin Microspheres on the Quality and Flavor of Yogurt
[J]. FOOD SCIENCE, 2021, 42(8): 172-178.
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| [15] |
ZHANG Ming, LUO Qiang, WEI Jie, LIU Qiao, LUO Fan.
Screening for and Identification for Bacteriocin-producing Enterococcus faecium and Its Antibacterial Properties
[J]. FOOD SCIENCE, 2021, 42(6): 171-177.
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