| [1] |
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.
|
| [2] |
LI Su, ZHAO Yan, PAN Xiaoqian, FU Xiaohang, LIANG Erhong, ZHAO Bing, ZHANG Shunliang.
Carboxymethyl Lysine Content in Plant-Based Meat Products and Its Developmental Toxicity in Zebrafish
[J]. FOOD SCIENCE, 2026, 47(9): 341-347.
|
| [3] |
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.
|
| [4] |
ZHOU Yingjun, LIU Shimei, SONG Shuai, CAI Jinwen, ZHU Zuohua, YAN Li, PENG Yuande, XIE Chunliang, Yu Na.
Enhancing Anti-inflammatory Efficacy and γ-Aminobutyric Acid Content in Enzymatic Hydrolysate of Dendrobium officinale by Fermentation with Lactiplantibacillus plantarum XD117
[J]. FOOD SCIENCE, 2026, 47(8): 174-183.
|
| [5] |
XU Fangqing, CAO Yujin, WU Yiyuan, DONG Xiaotong, HU Jiamiao.
Application of Steam Explosion Technology in Plant Polysaccharides: from Efficient Extraction to Functional Enhancement
[J]. FOOD SCIENCE, 2026, 47(7): 406-414.
|
| [6] |
WU Ziyan, HUO Jiaying, SU Jian, WU Jihong, ZHAO Dong, HUANG Mingquan, LU Yanping, ZHENG Jia, SUN Ying, SUN Baoguo.
Mechanism of Action of a Polysaccharide Isolated from Huangshui, a Byproduct of Baijiu Fermentation, in Protecting the Intestinal Barrier Identified by Transcriptome Sequencing Based on Caco-2 Cells
[J]. FOOD SCIENCE, 2026, 47(7): 174-182.
|
| [7] |
REN Haojie, XU Zongying, LUO Haibo, WANG Cheng, LIU Qianyuan, WANG Xingna, JI Qianqian, LI Zhiqiang, SUN Rongxue, JIANG Ning.
Effect of Plasma-Activated Lactic Acid Treatment on the Quality and Microbial Community Structure of Rainbow Trout during Refrigeration
[J]. FOOD SCIENCE, 2026, 47(7): 302-313.
|
| [8] |
GUO Yuanyuan, LI Ting, ZHI Jianying, PENG Zihua, ZHONG Qingping.
Anti-biofilm Effects of Lactiplantibacillus plantarum Z139 Extract on Single and Mixed Cultures of Two Foodborne Pathogens
[J]. FOOD SCIENCE, 2026, 47(6): 167-174.
|
| [9] |
GUO Wenwen, YUAN Yuan, HU Hao.
Research Progress in Fiber Structure Characterization and Ingredient Regulation Mechanism of High-moisture Extruded Plant-Based Protein Meat
[J]. FOOD SCIENCE, 2026, 47(6): 383-391.
|
| [10] |
ZENG Xiangquan, LIU Mengxuan, TAN Haoxiang, Liu Sirong, LI Yingyan, MI Jiaxin, ZHAO Meiting, LI Haihang, ZHAO Songsong, LI Jian.
Effects of Cross-Linking Enzymes plus Polysaccharides on the Quality Improvement of Plant-Based Meat Patties
[J]. FOOD SCIENCE, 2026, 47(6): 111-128.
|
| [11] |
ZHANG Zihan, ZHOU Rui, WANG Zhiying, WANG Yongtao, YANG Dong, ZHAO Liang.
Effect of Modified Atmosphere Packaging Combined with Plasma-Activated Water on the Quality Changes of Fresh-Cut Cabbage during Storage
[J]. FOOD SCIENCE, 2026, 47(5): 266-275.
|
| [12] |
FU Shuangcheng, LIU Wangjing.
Research Progress on the Mechanisms Underlying the Effects of Plant-Derived Polyphenolic Compounds on Ruminant Meat Quality
[J]. FOOD SCIENCE, 2026, 47(5): 342-350.
|
| [13] |
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.
|
| [14] |
ZHU Xiuqing, WANG Zihan, HUANG Yuyang, GUO Ruqi, LIU Linlin, WANG Ying, ZHU Ying.
Research Progress on Plant Protein-Based Emulsion Gels as Fat Substitutes
[J]. FOOD SCIENCE, 2026, 47(4): 305-314.
|
| [15] |
WANG Lang, LIU Simiao, LIU Linlin, HUANG Yuyang, ZHU Xiuqing, ZHU Ying.
Interfacial Regulation Mechanisms and Stability of Animal and Plant Protein-Based Emulsions: A Review
[J]. FOOD SCIENCE, 2026, 47(3): 13-24.
|