| [1] |
XIA Xiaoyu, WEN Caixing, CAO Wenhong, QIN Xiaoming, LI Yujin, LIN Haisheng, CHEN Zhongqin, ZHENG Huina, ZHU Guoping, GAO Jialong.
Selection of Angiotensin I Converting Enzyme Inhibitory Peptides from Enzymatic Hydrolysate of Pinctada martensii Using Surface Plasmon Resonance
[J]. FOOD SCIENCE, 2025, 46(7): 143-150.
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| [2] |
AN Yufan, MAO Yanwei, YANG Xiaoyin, ZHU Lixian, LI Jiqiang, HAO Jiangang, GU Yue, CHENG Haijian, ZHANG Yimin.
Research Progress on the Impact and Mechanism of Energy Metabolism-Related Signaling Pathways in Postmortem Muscle on Meat Tenderness
[J]. FOOD SCIENCE, 2025, 46(5): 310-318.
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| [3] |
WANG Hongmei, LI Zhe, LI Ling, LI Shu, JIA Junjie, WANG Qian, HU Yongxin, WANG Songtao, SHEN Caihong, ZHONG Xiaozhong.
Correlation between Physicochemical Properties of Different Sorghum Varieties for Baijiu Making and Their Hydration Kinetics
[J]. FOOD SCIENCE, 2025, 46(5): 57-64.
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| [4] |
DONG Shirong, SUN Yu, BIAN Chun, LUAN Che.
Synergistic Regulatory Effect of Ultrasound and Salt Ions on the Aggregation Kinetics of Whey Protein Isolate
[J]. FOOD SCIENCE, 2025, 46(4): 237-243.
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| [5] |
LONG Yangyang, LEI Yujie, MA Xiaoyun, MIN Tiantian, ZHAO Ting, YUE Jin.
Research Progress on the Degradation of and Preservation Techniques for Chlorophyll in Vegetables during Thermal Processing
[J]. FOOD SCIENCE, 2025, 46(4): 285-294.
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| [6] |
XUE Yibin, Zeng Longda, YAN Qiaojuan, JIANG Zhengqiang.
High-Level Expression, Characterization and Application of a Novel Aspartic Protease from Aspergillus niger
[J]. FOOD SCIENCE, 2025, 46(20): 100-110.
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| [7] |
XU Dan, ZHANG Yutao, TANG Jing, LI Yingjie, XIAO Shensheng, LIU Yan, LIU Xin, GONG Zhiyong, WANG Qiao.
Kinetic Characterization of Peroxidase and Laccase Degradation of Zearalenone and Their Application for Removal of Zearalenone from Beer
[J]. FOOD SCIENCE, 2025, 46(20): 111-120.
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| [8] |
SUN Sicheng, LI Haoran, SU Guowan, WU Huizhen, LIN Weifeng.
Combined Mutagenesis by Atmospheric and Room Temperature Plasma and Ultraviolet and Screening on Salt-Containing Plates of Aspergillus oryzae for High Salt Tolerance and Activity of Protease
[J]. FOOD SCIENCE, 2025, 46(15): 120-127.
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| [9] |
ZHANG Xiaoming, LÜ Yanchi, SHANG Lei, SUN Jingyi, XU Yujuan, LI Cong, ZHOU Hui, XU Baocai.
Effects of Ultrasonic-Assisted Application of Yeast Extract and Trehalose on Mass Transfer Kinetics and Quality Characteristics during Low-Salt Curing of Pork
[J]. FOOD SCIENCE, 2025, 46(14): 248-256.
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| [10] |
LUO Yanni, HU Liuxiu, LIU Zhiyu, GAO Xuli, CHEN Yu, WU Chuanchao, LIU Yan.
Thermal Stability Improvement of Alkaline Protease AprEbl by Rational Design and Its Potential Mechanism
[J]. FOOD SCIENCE, 2025, 46(12): 109-117.
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| [11] |
FU Weiwei, TENG Chao, ZHOU Mingchun, ZHOU Yadi, QIU Xueyu, SUN Qijie.
Effect of the Anionic Surfactant Sodium Starch Octenyl Succinate on the Catalytic Behavior of Lipase
[J]. FOOD SCIENCE, 2025, 46(11): 139-145.
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| [12] |
JIA Xiangfei, ZHENG Yuanrong, LIU Zhenmin, WU Hanqing, ZHOU Yangyang.
Determination of Biological Activity of Monascus Cheese and Screening of ACE Inhibitory Peptides
[J]. FOOD SCIENCE, 2024, 45(5): 40-48.
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| [13] |
HE Nianiao, LI Mengyu, CAI Shuyun, SHI Lijun, CHEN Weizhu, CHEN Hui, HONG Zhuan, ZHANG Yi, ZHANG Yiping.
In Vitro Anti-inflammatory and Hypoglycemic Activities of Polyphenols from Sargassum horneri
[J]. FOOD SCIENCE, 2024, 45(3): 68-75.
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| [14] |
CHEN Shangwen, DENG Qianchun, ZHOU Bin, TANG Xiaoqian, PENG Dengfeng, CHEN Yashu, DENG Ziyu.
Research Progress in Immobilization of Protease and Its Application in Food Industry
[J]. FOOD SCIENCE, 2024, 45(17): 253-264.
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| [15] |
GAO Qing, LIU Peihong, RAN Ran, FAN Jiangping, HE Jinsong.
Bactericidal Effect of Combined Slightly Acidic Electrolyzed Water and Ultrasonic Treatment against Escherichia coli on Fresh-Cut Lettuce
[J]. FOOD SCIENCE, 2024, 45(11): 210-216.
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