| [1] |
YANG Jiaxiang, LIU Yuan, HE Dongxu.
1,2,3,4,6-Penta-O-galloyl-β-D-glucose Ameliorates Endothelial Injury in Hypertensive Mice by Affecting eNOS Phosphorylation: A Mechanistic Study
[J]. FOOD SCIENCE, 2026, 47(9): 179-189.
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| [2] |
SUI Xiaonan, CAO Zichen, LI Xiaoqian, LAN Tian.
Advances in Structural Modulation of Functional Food Proteins: Mechanisms, Strategies, and Future Trends
[J]. FOOD SCIENCE, 2026, 47(8): 1-18.
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| [3] |
DONG Xuan, LU Ruqing, PANG Xiaoyang, WANG Yunna, LÜ Jiaping, LI Hongjuan, ZHANG Shuwen.
Mechanism by Which Modification with Phosphate Mixtures Improve the Thermal Stability and Surface Properties of Whey Protein Isolate
[J]. FOOD SCIENCE, 2026, 47(8): 104-112.
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| [4] |
WU Saisai, WANG Zhenyu, BAI Yuqiang, HOU Chengli, RAO Weili, LI Xin, ZHANG Zhisheng, ZHANG Dequan.
Temperature Fluctuations Affected the Activity of Triosephosphate Isomerase by Regulating Phosphorylation and Nitrosylation
[J]. FOOD SCIENCE, 2025, 46(9): 139-147.
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| [5] |
DONG Xuan, LU Ruqing, PANG Xiaoyang, LÜ Jiaping, YU Jinghua, WANG Yunna, LI Hongjuan, ZHANG Shuwen.
Effect and Mechanism of Moist-Heat Phosphorylation on Improving the Thermal Stability of Whey Protein
[J]. FOOD SCIENCE, 2025, 46(24): 106-114.
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| [6] |
JIANG Yawen, ZHANG Cangping, YANG Shaoqing, JIANG Zhengqiang, LI Yanxiao, YAN Qiaojuan.
Construction and Optimization of Biosynthetic Pathway for the Production of D-Allulose from Glucose in Escherichia coli
[J]. FOOD SCIENCE, 2025, 46(15): 128-135.
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| [7] |
WANG Jinxia, WEI Zhibao, CHEN Xueyan, LI Rong, ZHANG Qian, HU Lijun, LUO Ruiming.
Mechanism by Which Oxidative Phosphorylation Regulates the Color Stability of Tan Sheep Meat during Postmortem Storage
[J]. FOOD SCIENCE, 2024, 45(9): 153-162.
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| [8] |
WANG Jinxia,YANG Bo, LUO Ruiming, LI Rong, CHEN Xueyan, ZHANG Qian, HU Lijun.
Relationship between Mitochondrial Oxidative Phosphorylation and Color Stability of Tan Sheep Meat during Postmortem Storage
[J]. FOOD SCIENCE, 2024, 45(8): 202-209.
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| [9] |
LI Yao, XIONG Caiming, ZHANG Jiale, FENG Xuezhen, FENG Shuzhen.
Preparation, Structural Characterization and Biological Activity of Phosphorylated Polysaccharide from Undaria pinnatifida Suringar
[J]. FOOD SCIENCE, 2024, 45(7): 35-42.
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| [10] |
DU Manting, GAO Mengli, YOU Ziyan, LI Ke, BAI Yanhong.
Effect of Interaction between Protein Phosphorylation and S-Nitrosylation on Mutton Tenderness during Postmortem Storage
[J]. FOOD SCIENCE, 2024, 45(2): 17-23.
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| [11] |
HUANG Xiaolan, CHEN Li, REN Chi, BAI Yuqiang, HOU Chengli, LI Xin, LUO Ruiming, ZHANG Dequan.
Research Progress on the Effect of Post-translational Modification of Pyruvate Kinase on Meat Quality
[J]. FOOD SCIENCE, 2024, 45(16): 303-310.
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| [12] |
WANG Wenqi, ZHANG Yawei, LI Jiahui, PENG Zengqi.
Research Progress on the Effect of Protein Phosphorylation on Postmortem Meat Quality
[J]. FOOD SCIENCE, 2023, 44(9): 221-230.
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| [13] |
CHEN Wenmei, ZHOU Houze, SHAO Yanhong, LIU Jun, TU Zongcai.
Mechanism of Reduction of Allergenicity of Silver Carp Parvalbumin by Glycation Combined with Phosphorylation
[J]. FOOD SCIENCE, 2023, 44(4): 17-23.
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| [14] |
ZHU Yajun, YE Tao, LU Yufeng, XIA Lizhi, LIU Songkun, LU Yaokun, JIANG Shaotong, LIN Lin, LU Jianfeng.
Effects of Three Hydrophilic Colloids on the Properties of Phosphorylated Surimi-Crab Meat Mixed Gels
[J]. FOOD SCIENCE, 2023, 44(16): 71-80.
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| [15] |
CHEN Yuetong, ZHANG Shanshan, LI Wenyi, YU Wenhao, ZHAO Xiaofang, LIU Tingting.
Structural Characterization and Hypoglycemic Effect in Vitro of Phosphorylated Auricularia auriculata Polysaccharide
[J]. FOOD SCIENCE, 2022, 43(8): 29-35.
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