| [1] |
CHEN Sixuan, ZHU Jingwen, YANG Conghao, WU Tao.
Encapsulation and Controlled Release of Blueberry Anthocyanins with Sodium Alginate-Based Hydrogel
[J]. FOOD SCIENCE, 2026, 47(8): 113-123.
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| [2] |
HUANG Jin, YANG Chen, LU Hongmei, LI Xiuqin, WEI Zhifu, LAO Fei, WU Jihong.
Application of Antioxidant of Bamboo Leaves and Grape Seed Extract for Improving the Quality of Summer Black Grape Juice
[J]. FOOD SCIENCE, 2026, 47(4): 70-78.
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| [3] |
HUANG Haiyan, XUE Yong, MAO Xiangzhao, JIANG Hong, HU Yang.
Effects of Different Concentrations of Chitosan Oligosaccharides on Improving the Fruit Quality and Anthocyanin Content of Blueberry: A Mechanistic Study
[J]. FOOD SCIENCE, 2025, 46(9): 20-29.
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| [4] |
ZHOU Xin, HUANG Jinlu, CHEN Menglin, FENG Lunyi, ZHU Guilan.
Stabilization Effect of Ternary Covalent Complexes with Different Grafting Sequences on Blueberry Anthocyanins
[J]. FOOD SCIENCE, 2025, 46(6): 73-79.
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| [5] |
GAO Li, YANG Junyan, ZHAO Yinghu, JI Haixia, CHEN Jiahui, HAO Yuan, SHI Ying, HAO Rui.
Preparation and Performance Evaluation of Plant Protein-Based Maize Yellow Pigment Microcapsules
[J]. FOOD SCIENCE, 2025, 46(5): 65-74.
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| [6] |
LIU Jianguo, HAN Shanshan, LIU Yaowei, YANG Tao, JIA Qiang, DAI Ligang, LIU Changshu, ZHOU Peng.
Changes of Natural Pigments and Volatile Components in Sunflower Oil during Refining
[J]. FOOD SCIENCE, 2025, 46(4): 218-226.
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| [7] |
LIU Yaqi, ZHOU Na, FENG Mengmeng, AI Xin, ZHAO Lei, ZHAO Liang.
Protective Effect of Nanoparticles Loaded with Black Rice Anthocyanins on Caco-2 Cell Damage
[J]. FOOD SCIENCE, 2025, 46(3): 102-109.
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| [8] |
CHEN Guanghui, FU Wenxi, WANG Guiying, LÜ Lin, LI Bo, ZHOU Nannan, REN Ruwei, XUN Wen, PU Enyong, LIAO Guozhou.
Mechanism of Action of Bacteria Promoting Zinc Protoporphyrin Formation in Xuanwei Ham
[J]. FOOD SCIENCE, 2025, 46(23): 84-93.
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| [9] |
CHEN Nini, CHEN Yulong, YE Mingqiang, YUE Shuli, LUO Zheng, DAI Fanwei, CHEN Feiping.
Fibrous Soy Protein Nanocarrier Delivery: A Promising Strategy for Enhancing the Coloration Characteristics of Mulberry Anthocyanins
[J]. FOOD SCIENCE, 2025, 46(22): 186-194.
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| [10] |
QI Hongyang, ZHANG Jiayao, MENG Yuhang, ZHAN Kanghua, ZHANG Chunyu.
Effects of Different Amino Acids on the Stability and Antioxidant Activity of Betalains
[J]. FOOD SCIENCE, 2025, 46(22): 195-202.
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| [11] |
GE Xinyu, RAN Linwu, ZHANG Lutao, WANG Siyu, MA Caixia, Ding Bowen, WEI Jiayi, LU Lu, MI Jia, YAN Yamei.
Structural Characterization and Biological Activities of Natural Anthocyanin Isomers: A Review
[J]. FOOD SCIENCE, 2025, 46(21): 384-394.
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| [12] |
LIN Yang, SUN Simiao, XIN Wenjuan, MAO Yanqing, CHEN Rao, SHAO Ping.
Preparation of Monascus Yellow Pigment Nanoparticles and Its Ameliorative Effect on Lipid Deposition in HepG2 Cells
[J]. FOOD SCIENCE, 2025, 46(20): 170-179.
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| [13] |
GUO Xingchuan, FANG Xiangjun, LIU Ruiling, WU Weijie, MIAO Wenhua, HAN Yanchao, NIU Ben, SHEN Chaoyi, CHEN Huizhi, GAO Haiyan.
Preparation and Application of Alizarin-Laccaic Acid Smart Indicator Label for Monitoring Metapenaeus ensis Freshness
[J]. FOOD SCIENCE, 2025, 46(15): 306-314.
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| [14] |
LI Mingxing, HUANG Qiqi, LU Haiqin, WEI Yanhong, LI Wen, LI Kai.
Quaternary Ammonium-Modified Chitosan Aerogels for Adsorbing Caramel Pigments: Mass Transfer and Density Functional Theory Analysis
[J]. FOOD SCIENCE, 2025, 46(10): 11-21.
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| [15] |
ZHONG Hao, XU Jie, CHEN Ling, LIU Xiaofeng, GUAN Rongfa.
Research Progress in In Vitro Intestinal Cell Models and Their Applications in Evaluating Anthocyanin Absorption and Transport
[J]. FOOD SCIENCE, 2024, 45(5): 303-313.
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