| [1] |
LIU Yanjia, LI Qianqian, WANG Yu, ZHOU Yuhan, XU Xiuying, WU Yuzhu, ZHANG Hao, ZHAO Chengbin, LIU Jingsheng.
Effects of Microwave and Far-Infrared Modifications on Structural and Functional Properties of Corn Zein
[J]. FOOD SCIENCE, 2026, 47(9): 261-269.
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| [2] |
LIU Xin, LIU Zhengfang, FU Yu, ZHANG Yuhao, FENG Xin, LI Jiawei, ZHANG Xibei, HAN Lihua.
Effects of Different Drying Methods on Quality Attributes and Volatile Flavor Compounds of Pleurotus geesteranus Extracts
[J]. FOOD SCIENCE, 2026, 47(9): 270-280.
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| [3] |
ZHANG Junshun, LU Suwan, GE Wanli, LUO Juanjuan, LI Yuqi, WANG Yi, YIN Linlin, DAI Wenjie, TIAN Lei, CHEN Zhina.
Research Progress in the Effects of Microbial Fermentation on Major Functional Components and Biological Activities of Polygonatum sibiricum
[J]. FOOD SCIENCE, 2026, 47(9): 348-359.
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| [4] |
SHAO Qi, ZHANG Yu, LUO Xuelian, WANG Xiujuan, LI Xia, MA Shunlong, CAO Yong, LIU Jingsheng.
Effects of Four Functional Sugars on the Quality and Starch Structure of Fermented Maize Dough
[J]. FOOD SCIENCE, 2026, 47(9): 116-127.
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| [5] |
GUO Jing, HUANG Xiao, SHENG Xiaohong, WANG Xin, XUE Sijia.
Comparative Analysis of Bacterial Community Structures and Functions in Chaste Honey Produced by Sympatric Apis cerana and Apis mellifera
[J]. FOOD SCIENCE, 2026, 47(9): 147-154.
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| [6] |
CHEN Xiaodie, AO Ning, WANG Kun, DONG Nan, WANG Guoze, Deng Ying, LI Fei, CHEN Zhifeng, LIU Jia.
Effect of Fermentation on Structure, Physicochemical and in Vitro Fermentation Characteristics of Dietary Fiber in Mustard Green Stems
[J]. FOOD SCIENCE, 2026, 47(9): 163-178.
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| [7] |
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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| [8] |
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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| [9] |
WU Yannan, WU Yue, WANG Wei, LI Ming, LIU Miaomiao, JU Yunlong, LI Yuanzheng, CAO Yungang.
Effects of Low-Sodium Salt Mixture Combined with L-Lysine or L-Arginine on the Structure and Gel Properties of Myofibrillar Protein
[J]. FOOD SCIENCE, 2026, 47(8): 19-31.
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| [10] |
RAN Jiaxin, ZHENG Jianxin, YANG Yunyi, GUO Jian, WAN Zhili, YANG Xiaoquan.
Binding Behavior of Steviol Glycosides with Diverse Molecular Structures to Soy Proteins and Its Influence on Their Sensory Properties
[J]. FOOD SCIENCE, 2026, 47(8): 32-42.
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| [11] |
DONG Zeng, XIA Yuxin, YANG Tiantian, WU Xiao, ZHAI Kefeng.
Mechanistic Study on the Enhancement of the Gelation Properties of Soy Protein Isolate by Premna microphylla Turcz. Pectin
[J]. FOOD SCIENCE, 2026, 47(8): 85-94.
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| [12] |
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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| [13] |
QIU Hui, DUAN Weiwen, LIANG Ruirun, HU Weicheng, WANG Zefu, LIU Yang, LIU Shucheng, WEI Shuai.
Bioinformatics-Based Analysis of Molecular Properties and Homology of Parvalbumin from Trachinotus ovatus
[J]. FOOD SCIENCE, 2026, 47(8): 135-142.
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| [14] |
LIU Junnan, SHEN Xi, CHEN Zeyan, HE Zhuo, WANG Jiali, YANG Yang, ZHONG Xiaozhong, XIAO Chen, LI Shu, WANG Songtao.
Investigating Microbial Community Succession and Function in Fermented Grains (Jiupei) of Nongxiangxing Baijiu Using Metagenomics
[J]. FOOD SCIENCE, 2026, 47(8): 153-163.
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| [15] |
LIU Fuguo, DAI Chenlin, ZHANG Guiyu, YUAN Yuzhe, LIU Yike, ZHAO Rui, WANG Meihan, SONG Yaqi, LIU Xuebo.
Perspectives on Future Foods for Sustainability and Nutritional Health
[J]. FOOD SCIENCE, 2026, 47(7): 1-19.
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