| [1] |
LI Dongxuan, ZHAO Lingling, LI Hongkun, CHEN Lei, GUO Yufan, YI Yang, WANG Hongxun, GUO Danjun, XU Wei.
Effect of Dynamic High-pressure Micro-fluidization on the Functional Properties of Egg White Protein
[J]. FOOD SCIENCE, 2026, 47(7): 283-289.
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| [2] |
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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| [3] |
YE Jinhua, WANG Biaoshi, WANG Rundong, LIU Shumin, HU Xiaojun, MA Jingqiu, DUAN Weiwen.
Effect of Ultra-high Pressure Treatment on the Quality and Volatile Components of Prefabricated Spanish Mackerel Fish Cake
[J]. FOOD SCIENCE, 2026, 47(5): 257-265.
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| [4] |
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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| [5] |
WANG Yanru, WANG Xinyue, HE Long, YU Qunli, ZHANG Yueyue, LI Ying, XU Jin, ZHANG Li, HAN Guangxing.
Preparation and Structure-Activity Analysis of Antioxidant Peptides from Collagen by Ultra-high Pressure-Assisted Enzymatic Hydrolysis
[J]. FOOD SCIENCE, 2026, 47(3): 109-119.
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| [6] |
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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| [7] |
LIANG Duan, LI Peiyuan, ZHAO Yang, WU Jihong, LAO Fei, LIAO Xiaojun.
Effect of Ultra-high Pressure Marination with Rosa roxburghii Juice Concentrate on the Shelf-Life Quality of Pre-cooked Braised Pork
[J]. FOOD SCIENCE, 2026, 47(1): 269-282.
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| [8] |
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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| [9] |
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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| [10] |
ZHANG Haichao, WEI Xinxin, ZHANG Jingwen, JIA Haitao, AI Lianfeng, WANG Jing, HUANG Xuejing, QIN Xiaohang, LIU Baoru.
Fast Determination of Diclazuril and Toltrazuril Residue Makers in Eggs by Ultra-high Performance Liquid Chromatography-Atmospheric Pressure Chemical Ionization-Triple Quadrupole Mass Spectrometry
[J]. FOOD SCIENCE, 2025, 46(8): 330-339.
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| [11] |
CHEN Yingmin, LINGHU Boxiang, ZHAO Mingzhang, SONG Haiyan.
Computational Fluid Dynamics Analysis of the Impacts of Air Supply Velocity Modes on the Differential Pressure Precooling Efficiency of Peaches Stored in Ventilated Packaging
[J]. FOOD SCIENCE, 2025, 46(7): 292-302.
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| [12] |
GAO Yu, WANG Jieting, WANG Yingdi, SUN Maocheng.
Effects of Ultra-high Pressure Treatment on Bag Swelling and Quality of Allium macrostemon Bunge Pickles
[J]. FOOD SCIENCE, 2025, 46(6): 219-225.
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| [13] |
LÜ Xinran, WANG Shujuan, ZHANG Dan, ZHU Tingting, SUN Xiangyu, MA Tingting.
Effects of Sterilization with Different Doses of Electron Beam Irradiation on the Quality of Aronia melanocarpa Juice
[J]. FOOD SCIENCE, 2025, 46(5): 272-280.
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| [14] |
YE Zihan, WANG Wenjun, ZHOU Jianwei, LÜ Ruiling, LIU Donghong.
Research Progress on the Mechanism of Pulsed Light Sterilization and Its Application in Food Field
[J]. FOOD SCIENCE, 2025, 46(4): 295-305.
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| [15] |
LIU Zhuyin, LI Yantong, JIANG Yongli, YI Junjie.
Mechanism for the Effect of High Pressure Processing at Different Temperatures Combined with Microenvironment on Citrus Pectin Methylesterase and Its Inhibitor
[J]. FOOD SCIENCE, 2025, 46(22): 92-100.
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