| [1] |
ZHANG Lin, CHEN Jiaojiao, LIU Meiyu, HUANG Xi.
α-Glucosidase Inhibitory Effects of Defatted Egg Yolk Powder Hydrolysate and Metal Ion Chelates and Screening and Identification of Active Peptides
[J]. FOOD SCIENCE, 2026, 47(8): 124-134.
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| [2] |
GAO Xue, XING Weihai, YU Yanan, ZHANG Junmin, YANG Youyou, CAO Riliang.
Differentiating Odor Compounds of Common Poultry Eggs Based on Gas Chromatography-Olfactometry-Orbitrap High-Resolution Mass Spectrometry
[J]. FOOD SCIENCE, 2026, 47(7): 211-220.
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| [3] |
LI Dongxuan, ZHAO Lingling, LI Hongkun, CHEN Lei, GUO Yufan, YI Yang, WANG Hongxun, GUO Danjun, XU Wei.
Effect of Dynamic High-pressure Micro-fluidization on the Functional Properties of Egg White Protein
[J]. FOOD SCIENCE, 2026, 47(7): 283-289.
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| [4] |
ZHU Zhihui, JIN Yongtao, LI Wolin, HAN Yutong, MA Meihu, WANG Qiaohua.
Detection of Adulterants in Egg White Powder Using Near-Infrared Spectroscopy Based on an Improved One-Dimensional Convolutional Neural Network
[J]. FOOD SCIENCE, 2026, 47(5): 296-304.
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| [5] |
WANG Weimin, NI Xiaoyu, WU Xinyan, GONG Rongyi, WANG Qian, CHENG Yukun, DENG Jianjun, WANG Gongpu, YANG Haixia.
Compositional Analysis of Black-Bone Chicken Egg Yolk Oil and Its Mechanism of Action in Alleviating Allergic Response in β-Lactoglobulin-Sensitized Mice
[J]. FOOD SCIENCE, 2026, 47(4): 115-128.
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| [6] |
LIU Jiaxian, KAN Qixin, HU Wei, ZHOU Liang, GENG Pengfei, CAO Yong.
Advances in Research on Egg Yolk Lecithin: Extraction, Identification, Bioactivities and Applications
[J]. FOOD SCIENCE, 2026, 47(2): 386-397.
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| [7] |
ZHANG Shuaihui, YANG Yang, MA Chunmin, LI Yufei, ZHANG Guang, WANG Bing, XU Xinyu, ZHANG Na, XU Yue.
Effect of Extruded Rice Crackers Fortified with Soy Protein Isolate on Blood Glucose in Diabetic Mice
[J]. FOOD SCIENCE, 2026, 47(10): 180-189.
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| [8] |
LIU Qing, JIN Yuchang, LIN Lin, MA Yanqiu.
Effect of Soluble Starch on Gelation Properties and Structural Characteristics of Egg White Protein as a Function of Preheating Time
[J]. FOOD SCIENCE, 2025, 46(8): 61-71.
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| [9] |
ZHANG Haichao, WEI Xinxin, ZHANG Jingwen, JIA Haitao, AI Lianfeng, WANG Jing, HUANG Xuejing, QIN Xiaohang, LIU Baoru.
Fast Determination of Diclazuril and Toltrazuril Residue Makers in Eggs by Ultra-high Performance Liquid Chromatography-Atmospheric Pressure Chemical Ionization-Triple Quadrupole Mass Spectrometry
[J]. FOOD SCIENCE, 2025, 46(8): 330-339.
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| [10] |
ZHU Zhihui, LI Wolin, HAN Yutong, JIN Yongtao, YE Wenjie, WANG Qiaohua, MA Meihu.
Authenticity Detection of Egg White Powder Using Near-Infrared Spectroscopy Based on Improved One-Dimensional Convolutional Neural Network Model
[J]. FOOD SCIENCE, 2025, 46(6): 245-253.
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| [11] |
XIANG Cong, ZHONG Mengzhen, HUO Jiaying, LI Shugang, MA Lulu.
Effects of Storage Conditions on Gel Characteristics of Soft-Boiled Egg White and Underlying Mechanisms
[J]. FOOD SCIENCE, 2025, 46(5): 281-291.
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| [12] |
ZHU Longjie, WANG Huiting, WU Changjian, ZHANG Hua, ZHU Jun, YE Yuanqing, CAO Yi, YIN Zhiqi, ZHU Huaiyuan.
Evaluation of Thermal Stability and Aroma Release Characteristics of Spices Based on TGA-IST-GC-MS Combined with TGA and GC-MS
[J]. FOOD SCIENCE, 2025, 46(4): 201-208.
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| [13] |
CUI Yaxue, LI Wenzhao, YANG Xiaofei, YAN Feng, ZHANG Jiaping, RUAN Meijuan.
Preparation and Characterization of Carrageenan-Modified Starch-Egg White Protein Composite Gels
[J]. FOOD SCIENCE, 2025, 46(2): 72-80.
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| [14] |
LIU Jiaqi, LIAN Zhaohui, DU Hui, WANG Xinran, LI Cheng, LIU Meiyu.
Metabolomics-Based Analysis of the Characteristic Quality of Egg Yolks from Rongde Xiaohei Chicken and Beijing You Chicken
[J]. FOOD SCIENCE, 2025, 46(18): 169-179.
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| [15] |
LIU Ying, CHEN Shiyun, GUO Xiao, HAO Yacheng, FANG Min, LIU Xin, GONG Zhiyong, YANG Qing.
Effect of Free Radical-Mediated Conjugation with Rosmarinic Acid on Allergenicity and Functional Properties of Egg White Protein
[J]. FOOD SCIENCE, 2025, 46(12): 75-83.
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