| [1] |
YANG Haozheng, LI Xiuxia, CAO Junhao, LIU Cikun, LI Guanlin, CAO Zeyang.
Effects of Combined Processing Methods on the Quality of Seasoned Scallop Meat
[J]. FOOD SCIENCE, 2026, 47(8): 315-325.
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| [2] |
WANG Junjuan, QIN Peiyou, WANG Dan, ZHAO Yuanyuan, PENG Yu, ZHAO Xiaoyan, CHE Huilian.
Screening for Mimotopes for the Peanut Allergen Ara h 5 Using a Phage Display Random Heptapeptide Library
[J]. FOOD SCIENCE, 2026, 47(7): 101-108.
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| [3] |
WANG Jin, TANG Yajie, ZHANG Lili, WANG Rui, SUN Quancai.
Research Progress in the Analysis and Detection of Peanut Allergens in Foods: From Traditional Methods to Novel Biosensors
[J]. FOOD SCIENCE, 2026, 47(4): 1-16.
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| [4] |
ZENG Xiangquan, PENG Linlin, ZHAO Meiting, LI Yingyan, CAO Rui, LIU Mengxuan, LIU Sirong, LI Jian.
Mechanisms of Action of Different Salt Ions in Improving the Gel Properties of Transglutaminase Cross-Linked Soybean Protein Isolate
[J]. FOOD SCIENCE, 2025, 46(22): 145-156.
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| [5] |
LIU Chang, WU Dandan, WANG Ning, WANG Ruiying, WANG Liqi, LIU Feng, YU Dianyu.
Two-Dimensional Correlation Infrared Spectroscopy for Rapid Analysis of the Effect of pH on the Secondary Structure Content of Soybean Protein Isolate
[J]. FOOD SCIENCE, 2024, 45(17): 26-34.
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| [6] |
YANG Yanxiao, NIU Yongwu, NIU Ben, LIN Ning, LOU Haiwei, ZHAO Renyong.
Effects of Mannosylerythritol Lipids on the Quality of Frozen Cooked Noodles
[J]. FOOD SCIENCE, 2024, 45(14): 37-42.
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| [7] |
LIU Xin, JIANG Pengfei, FU Baoshang, QI Libo, YANG Jingqi, SHANG Shan.
Effect of High-Pressure Homogenization Modified Bamboo Shoot Dietary Fiber on Gelation Properties and Chemical Interactions of Shrimp Surimi
[J]. FOOD SCIENCE, 2024, 45(11): 192-200.
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| [8] |
ZHONG Yuwang, XU Wanli, FAN Yaozhu, LI Yiyan, WANG Xuefeng.
Isolation, Structural Identification and in Vitro Activity Evaluation of Angiotensin-Converting Enzyme Inhibitory Peptides from Moringa oleifera Seeds
[J]. FOOD SCIENCE, 2023, 44(24): 118-126.
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| [9] |
LI Junguang, ZHANG Xuyue, WANG Yu, YU Xiao, PANG Jie, CHEN Lishui, BAI Yanhong.
Effect of Deacetylated Konjac Glucomannan on the Structure and Gel Properties of Pork Myofibrillar Protein
[J]. FOOD SCIENCE, 2023, 44(2): 26-31.
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| [10] |
CUI Hang, WANG Jifei, YANG Jian, CAO Dongmei, ZHANG Dongjie.
Effect of Heavy Metal Lead on Protein Secondary Structure and Amino Acids of Barley Seedling Powder
[J]. FOOD SCIENCE, 2023, 44(12): 67-73.
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| [11] |
LI Su, WANG Shouwei, ZHU Ning, WU Qianrong, CHEN Song, ZANG Mingwu, ZHAO Bing, ZHANG Shunliang, QIAO Xiaoling, PAN Xiaoqian, LIU Meng, LIU Bowen.
Effect of Processing Technology on Protein Structure and Water Distribution of Spiced Beef
[J]. FOOD SCIENCE, 2022, 43(7): 74-80.
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| [12] |
DAI Zechuan, MAO Xiangzhao, HAO Yanan, LI Jiao.
Effect of High Intensity Ultrasound on Structural and Functional Properties of Proteins in Litopenaeus vannamei
[J]. FOOD SCIENCE, 2022, 43(19): 80-87.
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| [13] |
ZHANG Gensheng, LIU Xinci, YUE Xiaoxia, DING Yidan, ZHAO Chenmeihui, GOU Fengqi, LÜ Yunxiong.
Comparative Effects of Ultra-high Pressure and Pasteurization on Structure and Foaming Properties of Egg White Protein
[J]. FOOD SCIENCE, 2022, 43(1): 119-126.
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| [14] |
ZHU Xiuqing, WANG Ziyue, LI Meiying, WANG Yuan, LI Zhimin, YANG Hongzhe, ZHANG Na, SUN Bingyu.
Effect of Heat Treatment on the Stability of Hemp Seed Milk and Characterization of Protein Structure
[J]. FOOD SCIENCE, 2021, 42(7): 68-73.
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| [15] |
MAO Xiaoyu, XU Xinyu, YANG Hujun, JIA Bin, ZUO Feng.
Antioxidant Activity and Structural Characteristics of in Vitro Digestion Products of Purple Speckled Kidney Bean (Phaseolus vulgaris L.) Protein
[J]. FOOD SCIENCE, 2021, 42(3): 56-62.
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