Research Status and Development Trend of Functional Foods Additives

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WANG Chunchun, QIN Xiaoli, KAN Jianquan, LIU Xiong, SUO Huayi, ZHONG Jinfeng. Comparison of Reactive Sites of Different Fatty Acid Molecules by Quantum Chemistry Calculation [J]. FOOD SCIENCE, 2021, 42(8): 74-80.

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GUO Gangjun, HU Xiaojing, FU Jiarong, MA Shangxuan, XU Rong, HUANG Kechang, PENG Zhidong, HE Xiyong, ZOU Jianyun. Determination and Correlation Analysis of Functional Components and Antioxidant Activity of Successive Solvent Extracts from Macadamia Green Husk [J]. FOOD SCIENCE, 2021, 42(7): 74-82.

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PENG Xiao, ZOU Wenjing, SHAO Qingqing, SUN Zhongguan, ZHANG Lihua, LI Hehe, WANG Xueshan. Fungal Community Succession and Flavor Compounds Metabolism during Pomegranate Wine Fermentation [J]. FOOD SCIENCE, 2021, 42(6): 157-163.

[6]

GUO Zhuang, WANG Yurong, GE Dongying, SHANG Xuejiao, ZHANG Zhendong, ZHAO Huijun. Analysis of Bacterial Diversity and Its Effect on Flavor of Chinese Sausage during Fermentation [J]. FOOD SCIENCE, 2021, 42(6): 186-192.

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ZHOU Yiming, DU Lina, LI Yunlong, ZHOU Xiaoli, CHEN Zhidong. Effects of High Hydrostatic Pressure and Heat Treatment on Functional Properties of Buckwheat Protein [J]. FOOD SCIENCE, 2021, 42(5): 77-83.

[8]

LI Mingliang, JIANG Sheng, GUO Ying, CHEN Liang, WANG Yuchen, CAI Muyi, GU Ruizeng, WEI Ying. Ameliorative Effect of Perilla Seed Peptide on Cyclophosphamide-Induced Sexual Function Impairment of Rats [J]. FOOD SCIENCE, 2021, 42(5): 177-186.

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WU Xiaojuan, WANG Xiaochan, ZHANG Jiani, SHEN Jiali, LI Yi, JIN Manqin, WU Wei. Effect of Alkaline pH-Shifting Combined with Heat Treatment on the Structural and Functional Properties of Rice Bran Protein [J]. FOOD SCIENCE, 2021, 42(4): 23-30.

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SUN Lechang, LIU Weifeng, LIN Yichen, ZHAO Ayun, ZHANG Lingjing, WENG Ling, CAO Minjie. Effect of Limited Alcalase Hydrolysis on Functional Properties of Blue Round Scad (Decapterus maruadsi) Protein Isolate [J]. FOOD SCIENCE, 2021, 42(2): 23-29.

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CHEN Shengnan, LIU Yuqian, LIU Mengyao, SUN Jixuan, YANG Rui. Covalent Interaction between Hesperidin and Ferritin and Its Effect on Physicochemical Properties of Ferritin [J]. FOOD SCIENCE, 2021, 42(18): 1-6.

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YANG Shuqiao, WANG Di, GAO Yanxiang. Progress in Undenatured Type II Collagen [J]. FOOD SCIENCE, 2021, 42(17): 343-349.

[14]

LI Ruiwen, SUN Xiaorong, LIU Cuiling, GUO Zehan, TIAN Mi. Rapid Detection of Polar Components of Used Frying Oils by Raman Spectroscopy [J]. FOOD SCIENCE, 2021, 42(16): 328-332.

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WANG Liyan, JING Ruiyong, GUO Yongxia, WANG Xinmiao, ZHAO Xingjian, SONG Weimin, YANG Jiani, WEI Jiaqi. Comprehensive Evaluation of 14 Edible Mushroom Varieties from the Chinese Market Based on Amino Acid Contents [J]. FOOD SCIENCE, 2021, 42(16): 203-208.

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