| [1] |
LIANG Jing, CHAI Zhi, LI Ying, XU Linxiang.
Preparation, Characterization, and Flavor Improvement Evaluation of Pyropia yezoensis Microcapsules
[J]. FOOD SCIENCE, 2026, 47(5): 230-240.
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| [2] |
ZHU Peiyi, XIE Wenjie, ZHOU Jiandi, LI Zhihui, LAN Yang, XU Yuezheng, PAN Qifeng, YE Xingqian, TIAN Jinhu.
Effects of Different Treatments on the Stability and Quality of Chinese Yellow Rice Wine (Huangjiu)
[J]. FOOD SCIENCE, 2026, 47(5): 241-256.
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| [3] |
ZHENG Xuemei, QI Fenghui, JIN Xiaowei, LIU Xuezhen, SUN Zhehao, LI Qiaoling.
Effect of Sanzan Gum on Pasting, Rheological and Microstructural Properties of Modified Corn Starch
[J]. FOOD SCIENCE, 2025, 46(7): 76-84.
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| [4] |
XIA Xiaoyu, WEN Caixing, CAO Wenhong, QIN Xiaoming, LI Yujin, LIN Haisheng, CHEN Zhongqin, ZHENG Huina, ZHU Guoping, GAO Jialong.
Selection of Angiotensin I Converting Enzyme Inhibitory Peptides from Enzymatic Hydrolysate of Pinctada martensii Using Surface Plasmon Resonance
[J]. FOOD SCIENCE, 2025, 46(7): 143-150.
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| [5] |
WANG Hongmei, LI Zhe, LI Ling, LI Shu, JIA Junjie, WANG Qian, HU Yongxin, WANG Songtao, SHEN Caihong, ZHONG Xiaozhong.
Correlation between Physicochemical Properties of Different Sorghum Varieties for Baijiu Making and Their Hydration Kinetics
[J]. FOOD SCIENCE, 2025, 46(5): 57-64.
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| [6] |
WANG Yuqing, XU Xiaohan, ZHU Minghui, ZHANG Junjie, GAO Xueling, CHEN Qi.
Isolation, Purification, Identification and Activity of Antioxidant Peptides from Tea Residue
[J]. FOOD SCIENCE, 2025, 46(5): 142-150.
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| [7] |
DONG Shirong, SUN Yu, BIAN Chun, LUAN Che.
Synergistic Regulatory Effect of Ultrasound and Salt Ions on the Aggregation Kinetics of Whey Protein Isolate
[J]. FOOD SCIENCE, 2025, 46(4): 237-243.
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| [8] |
LONG Yangyang, LEI Yujie, MA Xiaoyun, MIN Tiantian, ZHAO Ting, YUE Jin.
Research Progress on the Degradation of and Preservation Techniques for Chlorophyll in Vegetables during Thermal Processing
[J]. FOOD SCIENCE, 2025, 46(4): 285-294.
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| [9] |
XU Dan, ZHANG Yutao, TANG Jing, LI Yingjie, XIAO Shensheng, LIU Yan, LIU Xin, GONG Zhiyong, WANG Qiao.
Kinetic Characterization of Peroxidase and Laccase Degradation of Zearalenone and Their Application for Removal of Zearalenone from Beer
[J]. FOOD SCIENCE, 2025, 46(20): 111-120.
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| [10] |
ZHANG Xiaoming, LÜ Yanchi, SHANG Lei, SUN Jingyi, XU Yujuan, LI Cong, ZHOU Hui, XU Baocai.
Effects of Ultrasonic-Assisted Application of Yeast Extract and Trehalose on Mass Transfer Kinetics and Quality Characteristics during Low-Salt Curing of Pork
[J]. FOOD SCIENCE, 2025, 46(14): 248-256.
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| [11] |
FU Weiwei, TENG Chao, ZHOU Mingchun, ZHOU Yadi, QIU Xueyu, SUN Qijie.
Effect of the Anionic Surfactant Sodium Starch Octenyl Succinate on the Catalytic Behavior of Lipase
[J]. FOOD SCIENCE, 2025, 46(11): 139-145.
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| [12] |
ZHOU Jiaojiao, GUO Yujie, QI Liwei, ZHANG Hongru, LI Juan, ZHANG Chunhui.
Characterization of Prolyl Endopeptidase-Hydrolyzed Bone Collagen from Different Species of Livestock and Poultry
[J]. FOOD SCIENCE, 2024, 45(9): 66-74.
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| [13] |
JIA Xiangfei, ZHENG Yuanrong, LIU Zhenmin, WU Hanqing, ZHOU Yangyang.
Determination of Biological Activity of Monascus Cheese and Screening of ACE Inhibitory Peptides
[J]. FOOD SCIENCE, 2024, 45(5): 40-48.
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| [14] |
YU Yingtao, XIAO Liuyang, YANG Xiaofan, HAN Fujuan, HAN Lihong.
Effect of Ultrasonic Treatment Combined with Enzymatic Hydrolysis on the Multilevel Structure and Adsorption Properties of Maize Starch
[J]. FOOD SCIENCE, 2024, 45(5): 174-183.
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| [15] |
HE Nianiao, LI Mengyu, CAI Shuyun, SHI Lijun, CHEN Weizhu, CHEN Hui, HONG Zhuan, ZHANG Yi, ZHANG Yiping.
In Vitro Anti-inflammatory and Hypoglycemic Activities of Polyphenols from Sargassum horneri
[J]. FOOD SCIENCE, 2024, 45(3): 68-75.
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