| [1] |
WANG Yan, YU Xinxin, LI Dehai, DONG Wenjiang.
Identification of Key Astringent Phenolic Acids in Coffee and Their Interaction Mechanism with Salivary Proteins
[J]. FOOD SCIENCE, 2026, 47(9): 52-62.
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| [2] |
SHAO Qi, ZHANG Yu, LUO Xuelian, WANG Xiujuan, LI Xia, MA Shunlong, CAO Yong, LIU Jingsheng.
Effects of Four Functional Sugars on the Quality and Starch Structure of Fermented Maize Dough
[J]. FOOD SCIENCE, 2026, 47(9): 116-127.
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| [3] |
ZHANG Qiling, XU Yuanfang, ZHOU Yiji, YI Jingchao, GUO Feng, DENG Chao, ZHANG Yong, OUYANG Mengyun, JIN Longxin, LI Wenge.
Quality Changes and Bacterial Community Analysis of Lemon-Flavored Boneless Chicken Feet Irradiated with 60Co-γ Ray
[J]. FOOD SCIENCE, 2026, 47(9): 281-290.
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| [4] |
RAN Jiaxin, ZHENG Jianxin, YANG Yunyi, GUO Jian, WAN Zhili, YANG Xiaoquan.
Binding Behavior of Steviol Glycosides with Diverse Molecular Structures to Soy Proteins and Its Influence on Their Sensory Properties
[J]. FOOD SCIENCE, 2026, 47(8): 32-42.
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| [5] |
XU Ke, ZHANG Xinyu, ZHENG Dan, JIANG Yuting, ZHANG Jiaxin, WANG Bingyan, ZHANG Fujia, SONG Yong, HAN Xiaoyun.
Extraction, Purification, Structural Characterization, and Biological Activity of Polysaccharides from Mulberry Leaves in Cold Regions
[J]. FOOD SCIENCE, 2026, 47(8): 52-66.
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| [6] |
YANG Haozheng, LI Xiuxia, CAO Junhao, LIU Cikun, LI Guanlin, CAO Zeyang.
Effects of Combined Processing Methods on the Quality of Seasoned Scallop Meat
[J]. FOOD SCIENCE, 2026, 47(8): 315-325.
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| [7] |
NIU Xiaoxu, ZHA Zilin, LU Han, REN Xiaomin, LI Xinwei, ZHU Lewei, YAN Fen.
Molecular Engineering of Alginate Lyase and Effects of Its Product Oligosaccharides on Hyperuricemia in Zebrafish
[J]. FOOD SCIENCE, 2026, 47(7): 130-142.
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| [8] |
LI Yongfu, CHEN Qiwen, HUANG Jinrong, YUAN Yan, SHI Feng.
Construction of Protein Barrier around Mung Bean Starch Based on High-temperature Fluidization and Its Effect on Starch Properties
[J]. FOOD SCIENCE, 2026, 47(7): 243-250.
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| [9] |
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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| [10] |
QIU Yuzhen, LI Rui, ZHAO Qiaoli, WANG Zhuo, LIU Xiaofei, SONG Bingbing, ZHONG Saiyi.
Construction and Controlled Release Performance of Tilapia Myofibrillar Protein/Chitosan Oligosaccharide Nanocomplexes for Encapsulation of Curcumin
[J]. FOOD SCIENCE, 2026, 47(6): 12-22.
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| [11] |
ZHANG Zhe, YUAN Zijing, ZHANG Qiwen, WU Lijun, ZHANG Fuxian.
Molecular Characterization and Pathogenicity Analysis of MBLs-Producing Pathogenic Escherichia coli O157:H12 Strains from Dairy Cows
[J]. FOOD SCIENCE, 2026, 47(6): 155-166.
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| [12] |
GUO Wenwen, YUAN Yuan, HU Hao.
Research Progress in Fiber Structure Characterization and Ingredient Regulation Mechanism of High-moisture Extruded Plant-Based Protein Meat
[J]. FOOD SCIENCE, 2026, 47(6): 383-391.
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| [13] |
SHI Huiling, AN Ning, ZHANG Xuan, YIN Xuefeng.
A Review on Structural Characteristics and Application of Food-Derived Flavonoids in Functional Foods
[J]. FOOD SCIENCE, 2026, 47(5): 422-433.
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| [14] |
MA Danhua, BI Jinfeng, CUI Qiutan, LIU Yancheng, YI Jianyong.
Effects of Drying Methods on the Structural, Rheological, and Gelation Properties of Lemon Pectin
[J]. FOOD SCIENCE, 2026, 47(5): 217-229.
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| [15] |
ZHAI Yafei, TANG Guoxin, WANG Yuhao, NIU Liyuan, LI Ke, XIANG Qisen.
Effect of Dielectric Barrier Discharge Plasma-Assisted Glycation on the Structure and Functional Characteristics of β-Lactoglobulin
[J]. FOOD SCIENCE, 2026, 47(4): 199-208.
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