| [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] |
WEI Xueyan, CHEN Mengxin, LIU Wen, LIU Xueping, XU Kang, ZHAO Li, WANG Daijie, GUO Mengmeng.
Preparation of Hawthorn Pectin-Zein Composite Nanoparticles and Their Efficacy for Lycopene Delivery
[J]. FOOD SCIENCE, 2026, 47(1): 96-104.
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| [3] |
HUANG Ying, YU Xiao, LIU Changsheng, HUANG Chongbo, LI Wenlin, ZHOU Qi, WAN Chuyun, ZHENG Chang, DENG Qianchun.
Recent Progress in Preparation of Sunflower Seed Oil and Meal Utilization
[J]. FOOD SCIENCE, 2025, 46(17): 358-372.
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| [4] |
ZHAO Wenhong, HE Ying, GONG Zhaohai, GUAN Erqi.
Multiscale Structural Characterization of the Assembly Mode of Amylose-Lycopene Complexes
[J]. FOOD SCIENCE, 2024, 45(4): 18-25.
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| [5] |
YANG Zhiyi, LIU Na, JIA Yulong, QIN Likang, BAO Aiming, QIN Weijun, LIANG Xiaoyang.
Enhancing Effect of Cooking of Fermented Tomato Sour Soup with Added Oil on Lycopene cis/trans Isomerization
[J]. FOOD SCIENCE, 2024, 45(11): 68-74.
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| [6] |
ZHANG Hongyan, SHI Kaixin, PAN Siyi.
Research Progress on Lycopene Isomerization
[J]. FOOD SCIENCE, 2023, 44(19): 330-349.
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| [7] |
WANG Fanyu, HE Weiwei, LI Dajing, GUO Qingqi, LUO Hao, LU Yizhu, BAO Yihong, ZHANG Zhongyuan.
Cloning, Expression and Functional Analysis of Lycopene Cyclase Gene from Maize
[J]. FOOD SCIENCE, 2023, 44(18): 77-84.
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| [8] |
LI Wanrong, TIAN Bingren, XU Dan, WANG Jie, CHENG Jianhua, LIU Yumei.
Preparation and Stability of β-Acids-Lycopene/HP-β-CD Inclusion Complex
[J]. FOOD SCIENCE, 2022, 43(6): 17-26.
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| [9] |
MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie.
Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology
[J]. FOOD SCIENCE, 2021, 42(3): 121-127.
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| [10] |
CHEN Yulu, LÜ Peifeng, YUAN Fang.
Preparation and Stability Evaluation of Novel Lycopene Microcapsules
[J]. FOOD SCIENCE, 2021, 42(19): 134-140.
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| [11] |
WANG Qingyu, WANG Mengyao, HUANG Huimin, JIANG Yun, DONG Huibin, CHEN Lei.
Construction of Pectin/Sodium Caseinate Composite Delivery System and Controlled Release Mechanism of Incorporated Lycopene from It
[J]. FOOD SCIENCE, 2020, 41(19): 83-89.
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| [12] |
LIU Wang, FENG Meiqin, SUN Jian, XU Xinglian, ZHOU Guanghong.
Influence of Ultra High Pressure Treatment on the Effect of Flaxseed Gum on the Properties of Pork Myofibrillar Protein Gel
[J]. FOOD SCIENCE, 2019, 40(7): 101-107.
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| [13] |
YU Ying, ZHANG Wei, XIE Fan, GU Xinzhe, WU Jinhong, WANG Zhengwu.
Progress in the Improvement of Lycopene Bioavailability
[J]. FOOD SCIENCE, 2019, 40(19): 346-352.
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| [14] |
HONG Zehan, WU Wanyi, LI Lu, LI Yan, XIE Xin’an.
Comparison of in Vitro Digestion of Lycopene Nanoemulsions Stabilized with Different Macromolecular Emulsifiers
[J]. FOOD SCIENCE, 2019, 40(10): 1-7.
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| [15] |
WANG Bangguo, YU Zhenyu, LIN Lin, PAN Lijun, JIANG Shaotong.
Effect of Ultrasonic Wave and Ultra High Pressure Treatment on Conformation and Enzyme Activity of Lipoxygenase in Silver Carp Muscle
[J]. FOOD SCIENCE, 2018, 39(3): 169-175.
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