| [1] |
LI Daocheng, YU Saiwei, CHEN Guoliang, CHEN Baichao, HAO Hongrui, LIU Dayang.
Effect of Blackheart on Optical Properties of Potato Flesh and Monte Carlo Simulation of Light Transport in Multilayered Potato Tissues
[J]. FOOD SCIENCE, 2026, 47(9): 312-323.
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| [2] |
DONG Zeng, XIA Yuxin, YANG Tiantian, WU Xiao, ZHAI Kefeng.
Mechanistic Study on the Enhancement of the Gelation Properties of Soy Protein Isolate by Premna microphylla Turcz. Pectin
[J]. FOOD SCIENCE, 2026, 47(8): 85-94.
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| [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.
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| [4] |
CAO Xinyi, YUE Jiaying, LIN Xiuxian, SONG Weiwu, LI Wei, WANG Haibo, CHENG Chao.
Effects of Raw Material Characteristics on Texture and Stress Relaxation Properties of Steamed Potatoes
[J]. FOOD SCIENCE, 2026, 47(5): 82-92.
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| [5] |
NIU Yinyin, YANG Shizhan, WEI Pengfei, ZHANG Jian, ZHAO Yang.
Effect of Potato Starch on the Eating Quality and in Vitro Digestibility of Non-fried Buckwheat Instant Noodles
[J]. FOOD SCIENCE, 2026, 47(4): 79-87.
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| [6] |
CHEN Shiyun, KANG Zijie, CUI Jianing, LIU Ying, ZHANG Yanpeng, CHEN Li, LIU Xin, GONG Zhiyong, YANG Qing.
Effect of Alkali-Mediated Covalent Binding of Whey Isolate Protein to Rosemarinic Acid on Protein Structure and Function
[J]. FOOD SCIENCE, 2026, 47(4): 88-95.
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| [7] |
YIN Mingxue, LIU Xiaoyu, PENG Yong, WEI Min, ZHANG Dalong, ZHANG Xiaoyan.
Effects of Delayed Cooling and Temperature Changes on the Processing Quality of ‘Innovator’ Potato Sticks
[J]. FOOD SCIENCE, 2026, 47(4): 241-252.
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| [8] |
DENG Mengsheng, SUN Wen’ao, XIE Linghong, OU Tuankui, FENG Liangjie, ZHANG Jie.
Effect of Glabridin on Enzymatic Browning of Fresh-Cut Potatoes
[J]. FOOD SCIENCE, 2026, 47(2): 279-289.
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| [9] |
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.
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| [10] |
LIN Xiaohua, MA Xin, SHI Donghong, SUN Jian.
Preparation, Activity Evaluation and Molecular Mechanism of Antioxidant Soybean Peptides by Ultrasound-Assisted Enzymatic Hydrolysis
[J]. FOOD SCIENCE, 2026, 47(2): 250-258.
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| [11] |
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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| [12] |
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.
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| [13] |
LIAO Jinxian, ZHAO Ruixuan, LIU Qiannan, LIU Wei, LIU Shucheng, WEI Shuai, HU Honghai.
Effect and Underlying Mechanism of Degree of Gelatinization of Potato Starch on Emulsion Stability
[J]. FOOD SCIENCE, 2025, 46(7): 107-118.
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| [14] |
DING Kaiwei, LÜ Changxin, JIA Fengwei, LIU Xia, LIU Lingling, BAN Zhaojun.
Preparation of Soy Isolate Protein-Based pH-Sensitive Intelligent Indicator Film and Its Application in Monitoring Milk Freshness
[J]. FOOD SCIENCE, 2025, 46(6): 11-18.
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| [15] |
ZHOU Xin, HUANG Jinlu, CHEN Menglin, FENG Lunyi, ZHU Guilan.
Stabilization Effect of Ternary Covalent Complexes with Different Grafting Sequences on Blueberry Anthocyanins
[J]. FOOD SCIENCE, 2025, 46(6): 73-79.
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