| [1] |
SONG Sijia, LIN Yingying, ZHANG Yuning, GUO Huiyuan.
In Vitro Digestion Characteristics of Partially Dephosphorylated Bovine β-Casein
[J]. FOOD SCIENCE, 2026, 47(2): 40-47.
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| [2] |
GU Xinzhe, WU Jinhong, WANG Zhengwu.
Effects of Heat-Moisture Treatment and Pullulanase Treatment on the Nutritional Functionality, Biological Activity and Physicochemical Characteristics of Highland Barley Flour
[J]. FOOD SCIENCE, 2026, 47(2): 223-233.
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| [3] |
GUO Yuchen, HUANG Jinyan, ZHAO Yuan, SHI Linfan, REN Zhongyang, WENG Wuyin.
Effect of Shrimp Oil-Based Simulated Fat on Flavor and Physical Properties of Shrimp Surimi Products
[J]. FOOD SCIENCE, 2025, 46(12): 92-99.
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| [4] |
GUO Yingjie, BIAN Jianming, XIE Qiutao, LI Gaoyang, WANG Kai, ZHU Xiangrong.
Quality of Differently Dried Osmanthus fragrans Pomace: Physical Properties, Nutrient Composition, Antioxidant and Tyrosinase Inhibitory Activity
[J]. FOOD SCIENCE, 2025, 46(11): 281-292.
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| [5] |
WANG Mingming, CHEN Yinyan, YU Zhijin, SHENG Jun, ZHAO Cunchao.
Effects of Homogenization and Sterilization Conditions on microencapsulation and Storage Stability of Walnut Oil
[J]. FOOD SCIENCE, 2024, 45(6): 199-207.
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| [6] |
CHENG Du, CAO Jianlan, WANG Kejia,, LI Dounan, LUO Xiaoye, CHEN Jie, QIU Shuyi.
Progress in Understanding the Effect of Sorghum on the Quality of Maotai-Flavor Baijiu
[J]. FOOD SCIENCE, 2022, 43(7): 356-364.
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| [7] |
MA Dekun, WANG Ruhua, LÜ Xiao, YANG Zitong, WU Shufen, GAO Junwen, CHEN Baoyi, HAN Zhao, GUO Qingbin.
Physicochemical and Functional Properties and Nutritional Value of Flaxseed Protein
[J]. FOOD SCIENCE, 2022, 43(6): 257-264.
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| [8] |
WANG Jiaxin, LI Yang, LI Zaigui, WANG Lili.
Effects of Different Particle Sizes on the Structure, Functional Properties and Reconstitution Stability of Highland Barley Bran
[J]. FOOD SCIENCE, 2022, 43(3): 54-61.
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| [9] |
LI Mengfei, LI Borui, SUN Mengya, CHEN Cunshe, LI He, LIU Xinqi, PANG Zhihua.
Construction of Whey Protein Isolate-Xanthan Gum “Core-Shell” Composite Particles
[J]. FOOD SCIENCE, 2022, 43(20): 1-6.
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| [10] |
JI Yuxue, ZHENG Lili, YANG Yang, ZHONG Shuang, AI Binling, ZHENG Xiaoyan, XIAO Dao, SHENG Zhanwu.
Preparation and Characterization of β-Lactoglobulin Nanoparticles Loaded with Three Polyphenols
[J]. FOOD SCIENCE, 2022, 43(2): 18-26.
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| [11] |
LI Shaohui, SHENG Qinghai, ZHAO Wei, SONG Jianing, LI Pengliang, ZHANG Aixia, LIU Jingke.
Effect of Foxtail Millet Flours with Different Particle Sizes on Rheological Properties of Dough and Texture Characteristics of Steamed Bread
[J]. FOOD SCIENCE, 2022, 43(16): 98-106.
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| [12] |
WANG Min, CHEN Jieying, XU Lei, JIANG Xizhi, FENG Min.
Preparation and Performance Analysis of Bamboo Leaf Antioxidant/Sodium Caseinate/Whey Protein Isolate Composite Edible Film
[J]. FOOD SCIENCE, 2021, 42(3): 266-272.
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| [13] |
LUO Mingyang, WU Juqing, NIAN Yingqun, ZHAO Di, YU Lili, LI Chunbao.
Physicochemical Properties and in Vitro Digestion Properties of Infant Puree Made from Different Species of Raw Meat
[J]. FOOD SCIENCE, 2021, 42(21): 105-110.
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| [14] |
SUN Weiyan, SU Zhiwei, ZHANG Fang, MENG Xianghong, LIU Bingjie.
Preparation of Chitosan Sulfobutylether-β-Cyclodextrin Nanoparticles and Its Effect on the Physical Properties of Sodium Alginate Film
[J]. FOOD SCIENCE, 2021, 42(21): 161-167.
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| [15] |
HU Zhihe, ZHAO Xufei, LU Dingqiang, XUE Lu, JIA Lingyun, CHENG Kaili.
Effect of Ultra-High Pressure Combined with Mild Heat Treatment on Light Transmittance, Particle Size and Protein Solubility in Skim Milk
[J]. FOOD SCIENCE, 2021, 42(19): 170-182.
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