| [1] |
ZHANG Hang, SHI Wenzheng, WANG Xichang, LUAN Donglei.
Beyond Thermal Effect: Offline Microwave Activation of Deep Eutectic Solvents to Enhance Astaxanthin Extraction
[J]. FOOD SCIENCE, 2026, 47(9): 253-260.
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| [2] |
WANG Hongwei, PEI Lanmei, YANG Xiaojuan, SHEN Huishan, ZHANG Yanyan, LIU Xingli, ZHANG Yingying, SONG Mengkun, SUN Gege, ZHANG Hua.
Effect of Heat Moisture Treatment on Structural Evolution and Digestion Behavior of Waxy Rice Flour
[J]. FOOD SCIENCE, 2026, 47(7): 262-270.
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| [3] |
CUI Guomei, LIU Lina, TIAN Guangrui, LI Shunfeng, XU Fangfang, WEI Shuxin, GAO Shuaiping, WANG Anjian.
Effects of Different Processing Methods on the Quality Characteristics of Lentinula edodes Slices
[J]. FOOD SCIENCE, 2026, 47(7): 271-282.
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| [4] |
LIN Yiqin, LIN Lijuan, LIN Xiaozi, FANG Shufei, HUANG Zhiji, LIU Yun, YOU Xinling, CHEN Bingyan.
Effect of Ultrasound-Assisted Stewing on Nutrient Migration, Taste Development, and Stability of Larimichthys crocea Fillet Soup
[J]. FOOD SCIENCE, 2026, 47(6): 273-282.
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| [5] |
FANG Shixie, ZHANG Jingxuan, LIANG Shuangmin, GE Changrong, XU Zhiqiang, XIAO Zhichao.
Effect and Mechanism of Different Cooling Rates on Lipid Molecules in Steam Pot Chicken after High-Temperature Sterilization
[J]. FOOD SCIENCE, 2026, 47(6): 69-77.
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| [6] |
NIU Yinyin, YANG Shizhan, WEI Pengfei, ZHANG Jian, ZHAO Yang.
Effect of Potato Starch on the Eating Quality and in Vitro Digestibility of Non-fried Buckwheat Instant Noodles
[J]. FOOD SCIENCE, 2026, 47(4): 79-87.
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| [7] |
LIAO Lan, LI Xiaona, YE Li, LÜ Yongbin, ZHANG Hanwen, PENG Junqi, XIAO Hongdong, ZENG Xin’an.
Effect and Mechanism of Dual-Frequency Microwave Reheating on the Quality Changes of Pre-prepared Clay Pot Rice
[J]. FOOD SCIENCE, 2026, 47(4): 209-218.
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| [8] |
SHI Yue, CHEN Jianxin, ZHANG Jianyong, HAN Shuya, WANG Fang, ZHANG Dingwu, HU Yurong, YIN Junfeng.
Application of Non-thermophysical Sterilization Technology in Tea Beverage: Principles, Progress and Challenges
[J]. FOOD SCIENCE, 2026, 47(4): 395-407.
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| [9] |
YANG Chengjun, CHEN Liang, WANG Hualei, WANG Xinze, ZHANG Su, GU Ruizeng, MENG Ganlu, LIU Wenying.
Characterization of Wheat Peptides and Their Ameliorative Effects and Mechanism on Alcohol-Induced Damage in Hepatocytes
[J]. FOOD SCIENCE, 2026, 47(3): 198-209.
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| [10] |
WANG Yiqi, SHEN Xiaozhu, YANG Danfei, GUO Xinyu, LIU Hui, KE Sheng, WU Yina, ZHUANG Yuan, ZHOU Zhongkai.
Structural and Functional Characterization of Ultrasonically Prepared Flaxseed Protein-Tannic Acid Covalent Conjugates
[J]. FOOD SCIENCE, 2026, 47(3): 243-256.
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| [11] |
LI Su, ZHAO Yan, MIN Chengjun, ZHANG Shunliang, QI Yuxia, LIANG Erhong, LI Hongyu, ZHAO Bing, LIU Li.
Effects of Gradient Heating Sterilization and Constant High-Temperature Sterilization on Volatile Flavor Substances of Braised Beef
[J]. FOOD SCIENCE, 2026, 47(2): 215-222.
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| [12] |
WANG Yuting, JI Siying, TANG Xiao, LI Jiayi, YU Mingyue, YU Jinghan, WEI Zhaojun, HAN Lihong.
Effect of Ultrasound Combined with Freeze-Thaw Cycles on the Pasting Properties of Pea Starch and Its Mechanism
[J]. FOOD SCIENCE, 2026, 47(10): 258-270.
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| [13] |
ZHANG Zihao, SHEN Qiangyu, SUN Guo, GONG Fayong, ZENG Yingjie, ZUO Qinglü, LI Jing, YANG Huirong.
Comparative Study on Nutritional, Structural, Digestive Properties and Bioactivities of Tartary Buckwheat Protein Fractions
[J]. FOOD SCIENCE, 2026, 47(1): 195-204.
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| [14] |
ZHU Miaomiao, LIU Yuan, NIU Jiayu, ZHANG Ruru, YU Miao, XIE Mengxi, XIE Liangliang, GUO Hongyan, ZHANG Tao, ZHENG Liyou.
Research Progress on Superheated Steam Pretreatment in Oil Processing
[J]. FOOD SCIENCE, 2025, 46(9): 337-339.
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| [15] |
LIU Qing, JIN Yuchang, LIN Lin, MA Yanqiu.
Effect of Soluble Starch on Gelation Properties and Structural Characteristics of Egg White Protein as a Function of Preheating Time
[J]. FOOD SCIENCE, 2025, 46(8): 61-71.
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