| [1] |
YUE Jialin, ZHANG Huihui, SUN Peizi, TAN Yuting, BAO Zhijie, LI Dongmei.
Improving the Quality Stability of High-Fat Composite Fish Sausage Using Soy Protein Isolate-Xanthan Gum Composite Emulsion Gel
[J]. FOOD SCIENCE, 2026, 47(9): 75-85.
|
| [2] |
LI Mengqing, JIANG Fan, LIU Yangjin, DU Shuangkui.
Structural Modulation and Application of High Internal Phase Emulsions Containing Proso Millet Bran Protein as a Delivery Carrier
[J]. FOOD SCIENCE, 2026, 47(9): 106-115.
|
| [3] |
WANG Lin, WANG Jianchuang, WANG Baoying, ZHANG Yan.
Research Progress on Nanocellulose-Stabilized Essential Oil Pickering Emulsions in Bio-Based Food Packaging Films
[J]. FOOD SCIENCE, 2026, 47(8): 396-410.
|
| [4] |
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.
|
| [5] |
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.
|
| [6] |
HE Chenxi, CHEN Xi, DIAO Rujing, ZHANG Xinyuan, SUN Jian’an.
Fucoxanthin-Loaded Oil-in-Water (O/W) Emulsion Stabilized by Whey Protein Isolate-Docosahexaenoic Acid-Containing Phospholipid Complexes: Characterization, Biocompatibility and Effect on RAW264.7 Cells
[J]. FOOD SCIENCE, 2026, 47(2): 66-75.
|
| [7] |
LIU Jiajia, ZHANG Yimeng, YAN Qianqian, YUE Yuhan, LIU Yuanhong, WANG Wentao, SUN Shenglin.
Stabilization and Curcumin-Loading Capacity of Pickering Emulsions Using Ultrasonic-Assisted Octenyl Succinic Anhydride-Modified Millet Starch
[J]. FOOD SCIENCE, 2026, 47(10): 75-84.
|
| [8] |
BAI Yuchen, YANG Yang, JIANG Jiaqun, SHEN Jianzhong, WANG Zhanhui.
Sensitive and Rapid Detection of Capsaicinoids in Edible Oils by Lateral Flow Immunoassay with Quantum Dot Beads
[J]. FOOD SCIENCE, 2026, 47(1): 1-7.
|
| [9] |
YUAN Ruoyun, CHANG Tong, WANG Yilin, XU Xin, LÜ Fengzhang, WANG Miao, MA Chengye, LI Hongjun, WANG Chenjie.
Antibacterial Activity and Mechanism of Thyme Essential Oil Nanoemulsion Prepared with Potato Protein Modified by Transglutaminase (TGase) against Staphylococcus aureus and Escherichia coli: A Metabolomic Study
[J]. FOOD SCIENCE, 2026, 47(1): 17-28.
|
| [10] |
LIU Yan, YUAN Chushan, CHENG Xiaomei, ZHANG Xiaowei, LI Rui, ZHU Xiangrong.
Transcriptomic Analysis of the Inhibitory Mechanism of Mustard Essential Oil Nanoemulsion against Geotrichum citri-aurantii
[J]. FOOD SCIENCE, 2026, 47(1): 29-38.
|
| [11] |
CHEN Leyi, ZHAO Qiaoli, CAI Jiayi, DENG Hairong, CAI Yuying, ZHONG Saiyi.
Effects of Oil Phase Gelation on the Performance and Stability of Hydroxypropyl Methylcellulose-Flaxseed Gum Emulsion Gels
[J]. FOOD SCIENCE, 2026, 47(1): 57-68.
|
| [12] |
LI Siting, TIAN Honghong, XIE Hangyu, LOU Yi’er, OUYANG Yuanxin, LI Li, WU Min.
Construction of Oregano Essential Oil Pickering Emulsion/Nanocellulose/Pectin Antimicrobial Coating and Its Application in Mango Preservation
[J]. FOOD SCIENCE, 2026, 47(1): 258-268.
|
| [13] |
WANG shu, WEI Shixiao, ZHANG hao, SUN Shangde, BI Yanlan.
Simultaneous Determination of α,β-Unsaturated Aldehydes in Emulsion Using Supercritical Fluid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2025, 46(9): 303-313.
|
| [14] |
JIN Long, HUANG Dewei, CHENG Huilin, LIU Yue, HU Yingying, ZHANG Lang, XU Baocai.
Effect of Intermittent Deep Fat Frying Cycles on the Flavor and the Formation of Polycyclic Aromatic Hydrocarbons in Fried Chicken Drumsticks
[J]. FOOD SCIENCE, 2025, 46(8): 267-273.
|
| [15] |
TUO Ying, WANG Mingrui, ZUO Yitong, WU Long, ZHOU Hui, CAI Yidi, LI Xiang.
Recent Advances on the Application of Pickering Emulsions Stabilized by Aquatic Biomaterials in 3D Printing
[J]. FOOD SCIENCE, 2025, 46(8): 372-381.
|
