| [1] |
WANG Yan, YU Xinxin, LI Dehai, DONG Wenjiang.
Identification of Key Astringent Phenolic Acids in Coffee and Their Interaction Mechanism with Salivary Proteins
[J]. FOOD SCIENCE, 2026, 47(9): 52-62.
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| [2] |
FENG Juan, WANG Jin, MA Yunxiang.
A Molecular-Scale Study on How Polyphenol Structure Governs Starch-Polyphenol Interactions
[J]. FOOD SCIENCE, 2026, 47(7): 61-69.
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| [3] |
YAN Chao, ZHU Xuchun, CHEN Bingyu, LIU Hongzhi.
Research Advances in the Regulatory Effects of Protein-Polyphenol Interactions on Food Functional Properties and Their Applications
[J]. FOOD SCIENCE, 2026, 47(6): 392-403.
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| [4] |
LIU Siqi, YANG Yang, SUN Xiuyu, MA Chunmin, ZHANG Guang, XU Yue, XU Xinyu, WANG Bing, ZHANG Na.
Research Progress on the Formation of Volatile Flavor Substances in Rice and Their Interaction with Proteins
[J]. FOOD SCIENCE, 2026, 47(5): 351-363.
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| [5] |
CHANG Haijun, HUANG Yu, WEN Xin, HU Yu, ZHOU Wenbin.
Modulation of Protein Structure and Function by Plant Polyphenols: Interaction Mechanisms and Applications in Food Systems
[J]. FOOD SCIENCE, 2026, 47(5): 411-421.
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| [6] |
LI Zhicheng, ZHU Jiajie, LIAO Yuting, LIU Jun, KONG Xiangpeng, LIU Hongyu, CAO Rong, LI Li.
Dynamic Binding Mechanism and Functional Association of Core Flavor Components in Sichuan Shai Vinegar with Pleasure-Related Receptors
[J]. FOOD SCIENCE, 2026, 47(3): 52-66.
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| [7] |
WANG Yan, LU Jinglai, SUN Lirui, XIN Jiaying, ZHANG Na.
Research Progress on Interactions between Different Salt Ions and Starch and Their Effects on Physicochemical Properties of Starch
[J]. FOOD SCIENCE, 2026, 47(3): 386-393.
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| [8] |
HOU Meng, CAO Fan, QIN Yu, ZHOU Jiancheng, LIAO Huiyun, LI Naixu.
Aroma-Enhancing Mechanism of Bergamot (Citrus medica L. var. sarcodactylis): Insights from Olfactory Receptor Interactions and Molecular Docking
[J]. FOOD SCIENCE, 2026, 47(2): 58-65.
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| [9] |
YAN Yipeng, LI Bin, GONG Xingxin, CHEN Yu, CHEN Zhongzheng, ZHANG Yuanyuan, LIN Xiaorong.
Identification and Astringent Effects of Key Astringent Polyphenols in Camellia ptilophylla Tea
[J]. FOOD SCIENCE, 2026, 47(2): 152-161.
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| [10] |
CHEN Shuyi, SONG Jingyi, SONG Xiaodong, ZHANG Hongxing, XIE Yuanhong, JIN Junhua.
Autoregulation of Response Regulator BBMN68_47 and Its Regulatory Function on S-Adenosylmethionine Synthetase (metK) Gene in Bifidobacterium logum BBMN68
[J]. FOOD SCIENCE, 2026, 47(1): 142-155.
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| [11] |
WANG Hui, ZHANG Hongkai, Yu Ziyang, Li Sheng, HU Xiuting.
Effect of Carrageenan on the Stability of Yogurt and Its Mechanism
[J]. FOOD SCIENCE, 2025, 46(8): 1-7.
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| [12] |
CHEN Chen, MO Haiwen, YU Haiyan, TIAN Huaixiang, GE Chang.
Research Progress in the Role of Microbial Interactions in Shaping the Flavor and Quality of Fermented Foods
[J]. FOOD SCIENCE, 2025, 46(7): 1-10.
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| [13] |
MA Bo, LI Rong, XU Ao, DUAN Wenjie, HUANG Yechuan.
Exploration of the Binding Mechanism between Puerarin and β-Lactoglobulin Using Fluorescence Spectroscopy and Molecular Dynamics Simulation
[J]. FOOD SCIENCE, 2025, 46(7): 34-42.
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| [14] |
LAI Haibin, GAO Jing.
Preparation Methods, Interactions and Functional Properties of Starch-Macromolecule Complexes: A Review
[J]. FOOD SCIENCE, 2025, 46(6): 285-294.
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| [15] |
DOU Shuaiwei, CHENG Siyuan, YU Yongjian, ZHANG Nan, TANG Ruijun, ZHU Yuanyuan, YU Zhen, WANG Ke.
Research Progress in Yeast-Yeast Interactions and Their Effect on Flavor Quality during Rum Fermentation
[J]. FOOD SCIENCE, 2025, 46(6): 381-391.
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