| [1] |
WU Shuxia, XU Fei, ZHANG Xiaoming, XU Yujuan, LI Cong, ZHOU Hui, XU Baocai.
Enhancing the Antioxidant Activity and Flavor Stability of Ham Sausage Using a Porous Starch/β-Cyclodextrin Composite Encapsulation System Loaded with Curcumin and Lycopene
[J]. FOOD SCIENCE, 2026, 47(9): 95-105.
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| [2] |
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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| [3] |
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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| [4] |
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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| [5] |
WU Ningning, CHAI Ronghua, WANG Junzhen, DONG Jing, XU Yudie, CHENG Yan, ZHANG Guowei, WANG Shunmin.
Maize Carotenoids: From Basic Characteristics and Postharvest Stability to Germination-Based Enrichment Strategies
[J]. FOOD SCIENCE, 2026, 47(8): 421-431.
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| [6] |
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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| [7] |
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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| [8] |
XU Ke, ZHANG Xinyu, ZHENG Dan, JIANG Yuting, ZHANG Jiaxin, WANG Bingyan, ZHANG Fujia, SONG Yong, HAN Xiaoyun.
Extraction, Purification, Structural Characterization, and Biological Activity of Polysaccharides from Mulberry Leaves in Cold Regions
[J]. FOOD SCIENCE, 2026, 47(8): 52-66.
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| [9] |
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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| [10] |
WU Yingmei, XU Min, LIU Shuang, CHEN Jiajun, ZHANG Lin, WU Lianlian, LIU Xiaofan, WANG Tianyu, TANG Huali.
Structural Analysis of Actinidia chinensis cv. Hongyang Polysaccharides and Their Anti-aging Effect on Caenorhabditis elegans
[J]. FOOD SCIENCE, 2026, 47(8): 95-103.
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| [11] |
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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| [12] |
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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| [13] |
BO Wenqing, Kelsang Dekyi, ZHANG Yichen, ZHENG Linxi, GUO Dongbei, CHEN Xiaoxuan, PAN Lili, ZHENG Hanying, LI Hongwei.
Blackcurrant Attenuates D-Galactose-Induced Oxidative Damage in Mice through Regulating the Keap1-Nrf2/ARE Pathway
[J]. FOOD SCIENCE, 2026, 47(8): 250-258.
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| [14] |
WANG Shiming, LIN Ruikang, ZHOU Hang, MA Zhihao, SHEN Qun, ZHAO Qinyu.
Physicochemical Properties and in Vitro Digestibility Characteristics of Starches from Different Lentil Cultivars
[J]. FOOD SCIENCE, 2026, 47(7): 82-88.
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| [15] |
CHEN Jialing, FENG Yujie, ZHAO Kaixin, XIAO Jie, CAO Yong, LIU Xiaojuan.
Astaxanthin Microcapsules Prepared by Wet Milling and Spray Drying: Effect of Carrier Oil on Their Physicochemical Properties, Stability, and Bioaccessibility
[J]. FOOD SCIENCE, 2026, 47(7): 89-100.
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