| [1] |
FANG Ruilin, DENG Lizhen, TIAN Yuqi, KE Yingying, DU Liqing, DAI Taotao, LIU Chengmei, CHEN Jun.
Impact of Color Fixatives on the Quality and Flavor of Whole Mango Juice during High Temperature Sterilization
[J]. FOOD SCIENCE, 2025, 46(8): 72-80.
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| [2] |
ZHANG Yushuo, ZHANG Jiaqi, ZHAO Jianjun, GU Aixia, QIN Peng, CHENG Xinying, JIN Jiatong, ZHOU Qian, ZHAO Wen.
Effect of Modification on the Structure and Functional Properties of Insoluble Dietary Fiber from the Discarded Outer Leaves of Chinese Cabbage
[J]. FOOD SCIENCE, 2025, 46(8): 81-91.
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| [3] |
SUN Haoran, DONG Shubei, XUE Wenjie, LIU Yunhong.
Drying Characteristics and Rheological Properties of Basa Fish Surimi by Dual-Frequency Ultrasound Combined Vacuum Drying
[J]. FOOD SCIENCE, 2025, 46(14): 271-281.
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| [4] |
SU Cuixin, WEI Shijie, CHANG Mingchang, FENG Cuiping, CAO Jinling, YUN Shaojun, XU Lijing, GENG Xueran, CHENG Fei’er, MENG Junlong, CHENG Yanfen.
Rheological Properties and in Vitro Digestion of Protein-Rich Thick Milk Incorporated with Hericium erinaceus Powder
[J]. FOOD SCIENCE, 2024, 45(6): 24-31.
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| [5] |
WANG Yurong, HOU Qiangchuan, TIAN Longxin, LIU Juzhen, ZHOU Jiaping, GUO Zhuang.
Pure Culture and Ultra-high Deep Metagenomic Sequencing for Analysis of the Differences in Microbial Diversity of High Temperature Daqu from Two Distilleries in Maotai Town
[J]. FOOD SCIENCE, 2024, 45(4): 108-115.
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| [6] |
ZHANG Le, CUI Jinna, LIU Wei, ZHU Mingda, LIU Zhanying.
Research Progress on Tolerance Mechanism of Saccharomyces cerevisiae
[J]. FOOD SCIENCE, 2024, 45(3): 317-325.
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| [7] |
YI Hongbo, LI Jun, LI Jiayi, WANG Peng, WANG Shengnan, LIU He.
Effects of Water-in-Oil Slow-Release Coagulants Based on Fermented Soybean Whey on Gel Properties of Whole Soybean Flour
[J]. FOOD SCIENCE, 2024, 45(23): 54-61.
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| [8] |
WU Chao, LIU Zhe, HEI Xue, LI Shanshan, JIAO Bo, CHEN Qingwen, ZHAO Hao, WANG Qiang, SHI Aimin.
Effects of Oil Content and Protein Particle Concentration on Characteristics and 3D Printing Properties of High Internal Phase Pickering Emulsions
[J]. FOOD SCIENCE, 2024, 45(20): 92-99.
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| [9] |
LIU Mengqi, YAN Zhenzhen, HU Na, CHEN Xiong, LI Xin.
Differences and Commonalities in Responses of Zygosaccharomyces rouxii to High Salt and High Temperature Stress
[J]. FOOD SCIENCE, 2024, 45(2): 79-88.
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| [10] |
LIU Xingyu, GAO Jingyu, PENG Yu, LI Mo, NI Yuanying, WEN Xin.
Research Progress on the Effects of Food Thickeners on the Texture of Jam
[J]. FOOD SCIENCE, 2024, 45(18): 272-281.
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| [11] |
WANG Dan, ZHANG Ting, ZHAO Qian, ZHANG Wenxiu, ZHANG Wenyi, YAO Guoqiang, WANG Jicheng, BAI Mei.
Spectroscopic Analysis of Processing and Storage Characteristics of Fermented Camel and Cow Milks
[J]. FOOD SCIENCE, 2024, 45(14): 85-93.
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| [12] |
QUAN Pengfei, AN Hongzhou, GUO Yiting, ZHU Xueqing, LI Panxin, HUANG Yanan.
Hofmeister Effect on Gel and Rheological Properties of Soy Protein Isolate
[J]. FOOD SCIENCE, 2024, 45(13): 82-88.
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| [13] |
YU Yumeng, MA Yuxiang, ZHANG Chenxia, WANG Xuede.
Regularity and Reaction Mechanism of the Conversion of Sesamolin into Sesamol under High Temperature Conditions
[J]. FOOD SCIENCE, 2024, 45(11): 16-23.
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| [14] |
SONG Hanyu, ZHONG Mingming, KANG Mengxue, MAN hui, WANG Zhenxiao, QI Baokun.
Effect of Alkaline pH Extraction on the Stability and Digestive Properties of Soybean Oil Bodies
[J]. FOOD SCIENCE, 2023, 44(4): 57-63.
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| [15] |
WANG Yuntao, WANG Shasha, QIN Chunyan, LI Ke, LI Junguang, LIU Xiao, WANG Yu, DU Manting, BAI Yanhong.
Effect of Chitooligosaccharide on the Gel Quality of Ground Chicken Breast under High Temperature Conditions
[J]. FOOD SCIENCE, 2023, 44(22): 49-54.
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