| [1] |
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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| [2] |
ZHU Xiuqing, WANG Zihan, HUANG Yuyang, GUO Ruqi, LIU Linlin, WANG Ying, ZHU Ying.
Research Progress on Plant Protein-Based Emulsion Gels as Fat Substitutes
[J]. FOOD SCIENCE, 2026, 47(4): 305-314.
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| [3] |
ZHU Xiuqing, WANG Yinlin, SHANG Jiacui, ZHU Ying, WANG Ying, LIU Linlin.
A Review on the Effects of Exogenous Amino Acids on Functional Properties of Plant Proteins
[J]. FOOD SCIENCE, 2026, 47(3): 333-344.
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| [4] |
WANG Lang, LIU Simiao, LIU Linlin, HUANG Yuyang, ZHU Xiuqing, ZHU Ying.
Interfacial Regulation Mechanisms and Stability of Animal and Plant Protein-Based Emulsions: A Review
[J]. FOOD SCIENCE, 2026, 47(3): 13-24.
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| [5] |
SHANG Jiacui, LIU Xue, GAO Yang, WANG Yinlin, ZHU Ying, HUANG Yuyang, WANG Ying, ZHU Xiuqing.
Research Progress on the Effects of Additives on the Structure and Quality of High-Moisture Extruded Plant-Based Meat
[J]. FOOD SCIENCE, 2026, 47(1): 336-345.
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| [6] |
GAO Li, YANG Junyan, ZHAO Yinghu, JI Haixia, CHEN Jiahui, HAO Yuan, SHI Ying, HAO Rui.
Preparation and Performance Evaluation of Plant Protein-Based Maize Yellow Pigment Microcapsules
[J]. FOOD SCIENCE, 2025, 46(5): 65-74.
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| [7] |
ZHU Xiuqing, XUAN Xihuan, GUO Ruqi, LIU Simiao, ZHU Ying, WANG Ying, ZHAO Zili.
Advances in the Preparation, Properties and Applications of Plant Protein-Cellulose Stabilized Emulsions
[J]. FOOD SCIENCE, 2025, 46(17): 412-423.
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| [8] |
WANG Rui, PENG Yu, SHAN Ziming, LI Mo, WEN Xin, NI Yuanying.
Research Progress in Sodium Reduction Strategies for Plant-Based Meat Products
[J]. FOOD SCIENCE, 2024, 45(24): 367-376.
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| [9] |
ZHANG Tian, HUANG Yuyang, LIU Linlin, LÜ Mingshou, ZHU Ying, SUN Bingyu, ZHU Xiuqing.
Research Progress on the Effect of Polysaccharides on the Structure and Quality of High-Moisture Extruded Plant Protein-Based Meat Analogues
[J]. FOOD SCIENCE, 2024, 45(22): 341-350.
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| [10] |
YAO Xuan, LÜ Xiaohui, JIN Yongguo, HU Gan.
Research Progress on Acylation Modification and Application of Animal and Vegetable Proteins
[J]. FOOD SCIENCE, 2024, 45(16): 337-346.
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| [11] |
WANG Fengqiujie, LUAN Binyu, GAO Yang, GU Xuelian, ZHU Ying, HUANG Yuyang, ZHU Xiuqing.
Research Progress on Quality Regulation of High-Moisture Extruded Plant Protein Products by Modifiers
[J]. FOOD SCIENCE, 2023, 44(19): 350-371.
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| [12] |
WANG Yuxiang, ZHENG Zhaojun, LIU Yuanfa.
Preparation of Plant Protein Fiber and Its Application in the Food Field: A Review of Recent Research
[J]. FOOD SCIENCE, 2023, 44(17): 286-304.
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| [13] |
CHEN Xiaowei, YIN Wenjun, MA Chuanguo.
Interactions between Plant Proteins and Saponins and Their Role in the Stabilization of Food Emulsions and Foams: A Review of Recent Progress
[J]. FOOD SCIENCE, 2022, 43(19): 270-276.
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| [14] |
ZHOU Zidan, PENG Wenjun, NI Jiabao, BI Yanxiang, FANG Xiaoming, LIU Suchun.
Effects of Different Drying Methods on Color, Phenolic Acids Contents and Antioxidant Activity of Rape Bee Pollen
[J]. FOOD SCIENCE, 2021, 42(17): 76-83.
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| [15] |
TANG Biao, LUO Yi, LI Rui, ZHOU Xiunan, ZHANG Ling, QIAN Mingrong, DAI Xianjun, XIA Xiaodong, YANG Hua.
Analysis of Microbial Contamination and Community Structure of Bee Pollen
[J]. FOOD SCIENCE, 2020, 41(20): 325-331.
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