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YANG Xiaolong, HUANG Yujun, WANG Kai, HU Hao, HUANG Jie, WANG Yanlin, WA Yunchao, QU Hengxian, YANG Renqin, YIN Boxing, GU Ruixia.
Screening of Lactobacilli Strains for Their Potential for Preventing Hyperglycemia, Hyperlipidemia, and Hypertension Based on Principal Component Analysis and Entropy-Weighted TOPSIS
[J]. FOOD SCIENCE, 2026, 47(7): 119-129.
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| [2] |
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.
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| [3] |
ZHOU Hao, ZHAO Hailin, QI Yanxia.
Application of Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry in the Study of Endogenous Peptides in Dairy Products
[J]. FOOD SCIENCE, 2026, 47(6): 404-414.
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| [4] |
MENG Chaoxiong, GAN Wanling, CUI Chaohong, ZHANG Hongzhi, ZHU Yongsheng, FAN Linlin, LIU Xiaoli.
Preparation and Application of a Gelatin-Sodium Alginate Dual-Layered Sustained-Release Starter Culture
[J]. FOOD SCIENCE, 2026, 47(6): 41-48.
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| [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.
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| [6] |
HUANG Jiayi, LU Yunhui, HUANG Fang, WU Weitong, WANG Langhong, XIONG Jie, HUANG Yanyan.
Mechanism of Action of Limosilactobacillus fermentum FOSU-YHD19 in Alleviating Hyperuricemia
[J]. FOOD SCIENCE, 2026, 47(3): 161-168.
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| [7] |
LIN Tiantian, CHANG Yuan, YU Dawei, YU Shuhuai, QI Yong, PANG Minxia.
Pear Pomace Valorization: Development and Comprehensive Quality Evaluation of a Beverage Fermented by Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2026, 47(10): 116-126.
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| [8] |
WANG Qi, WANG Jiayou, ZENG Jun, HUO Xiangdong, Razigul Kurban, SUN Jian, ZHAO Zhongkai, GAO Yan.
Isolation and Characterization of Lactic Acid Bacteria from Traditional Xinjiang Fermented Foods and Untargeted Metabolomic Analysis of Xinjiang Cheese Fermented with Them
[J]. FOOD SCIENCE, 2026, 47(10): 151-166.
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| [9] |
SUN Xiuhu, LI Juxiu, SHENG Zhanwu.
Interaction of Food-Related Nanoparticles with Proteins: Advances in the Formation, Properties and Functions of Protein Corona
[J]. FOOD SCIENCE, 2026, 47(10): 420-432.
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| [10] |
LI Canying, YUE Yutong, GAO Tian, XU Hengping, WEI Meilin, GE Yonghong.
Effect of Phenyllactic Acid on the Biosynthesis of Proanthocyanidin and Anthocyanin in Winter Jujube Fruits
[J]. FOOD SCIENCE, 2026, 47(1): 77-86.
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| [11] |
YU Hang, WEN Miao, MA Liangyu, JIANG Nan, MENG Xiangchen.
Screening of Lactic Acid Bacteria for Their Calcium Enrichment Capacity and Structural Characteristics of Calcium-Enriched Bacteria
[J]. FOOD SCIENCE, 2026, 47(1): 114-121.
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| [12] |
DU Wenjing, WANG Qiang, CHEN Qian, LIU Qian, KONG Baohua.
Selection and Bacteriostatic Properties of Cryotolerant Lactic Acid Bacteria with Bioprotective Potential
[J]. FOOD SCIENCE, 2025, 46(9): 121-129.
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| [13] |
WANG Yuting, CAI Jiaming, TAO Runmi, HUA Weiming, ZHANG Yingying, LI Kexin, LIU Dengyong.
Effect of Lactic Acid Bacteria Fermentation on the Texture and Flavor Characteristics of Hand-Torn Beef Jerky
[J]. FOOD SCIENCE, 2025, 46(8): 131-142.
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| [14] |
XIONG Yanshu, WEI Wei, LI Mei, WANG Jiaxin, LU Haiqin, LI Wen, LI Kai.
Construction of Polyamine Modified Soy Protein/Graphene Oxide Composite Aerogel and Mechanism by Which It Efficiently Removes Saccharin
[J]. FOOD SCIENCE, 2025, 46(7): 23-33.
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| [15] |
TIAN Huaixiang, HUANG Ningwei, GE Chang, YANG Rui, YU Haiyan, CHEN Chen.
Screening of High Lipase-producing Lactic Acid Bacteria Strains and Their Effects on the Formation of Lactone Compounds in Cheddar Cheese
[J]. FOOD SCIENCE, 2025, 46(7): 11-22.
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