| [1] |
LI Mengqing, JIANG Fan, LIU Yangjin, DU Shuangkui.
Structural Modulation and Application of High Internal Phase Emulsions Containing Proso Millet Bran Protein as a Delivery Carrier
[J]. FOOD SCIENCE, 2026, 47(9): 106-115.
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| [2] |
SUN Tingting, XU Haonan, ZHANG Fang, WU Wei, CUI Can, YUAN Xiaoyong, CUI Yu, CHE Yan, SHAO Junxian, CHEN Hao, YU Hao.
Preparation and Characterization of Anemarrhena asphodeloides Bge. Polysaccharides and Their Effects on Brain Tissue and Gut Microbiota in Aging Mice
[J]. FOOD SCIENCE, 2026, 47(9): 190-202.
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| [3] |
YANG Haozheng, LI Xiuxia, CAO Junhao, LIU Cikun, LI Guanlin, CAO Zeyang.
Effects of Combined Processing Methods on the Quality of Seasoned Scallop Meat
[J]. FOOD SCIENCE, 2026, 47(8): 315-325.
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| [4] |
SUI Xiaonan, CAO Zichen, LI Xiaoqian, LAN Tian.
Advances in Structural Modulation of Functional Food Proteins: Mechanisms, Strategies, and Future Trends
[J]. FOOD SCIENCE, 2026, 47(8): 1-18.
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| [5] |
WU Yannan, WU Yue, WANG Wei, LI Ming, LIU Miaomiao, JU Yunlong, LI Yuanzheng, CAO Yungang.
Effects of Low-Sodium Salt Mixture Combined with L-Lysine or L-Arginine on the Structure and Gel Properties of Myofibrillar Protein
[J]. FOOD SCIENCE, 2026, 47(8): 19-31.
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| [6] |
RAN Jiaxin, ZHENG Jianxin, YANG Yunyi, GUO Jian, WAN Zhili, YANG Xiaoquan.
Binding Behavior of Steviol Glycosides with Diverse Molecular Structures to Soy Proteins and Its Influence on Their Sensory Properties
[J]. FOOD SCIENCE, 2026, 47(8): 32-42.
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| [7] |
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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| [8] |
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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| [9] |
BO Wenqing, Kelsang Dekyi, ZHANG Yichen, ZHENG Linxi, GUO Dongbei, CHEN Xiaoxuan, PAN Lili, ZHENG Hanying, LI Hongwei.
Blackcurrant Attenuates D-Galactose-Induced Oxidative Damage in Mice through Regulating the Keap1-Nrf2/ARE Pathway
[J]. FOOD SCIENCE, 2026, 47(8): 250-258.
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| [10] |
YAO Siyu, WANG Yaxuan, YANG Pengpeng, XIAO Jun, CHEN Zhifei, CHAI Ran, CHANG Shimin.
Research Progress on Walnut Protein Modification and Its Application in Food Industry
[J]. FOOD SCIENCE, 2026, 47(7): 385-393.
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| [11] |
WANG Junjuan, QIN Peiyou, WANG Dan, ZHAO Yuanyuan, PENG Yu, ZHAO Xiaoyan, CHE Huilian.
Screening for Mimotopes for the Peanut Allergen Ara h 5 Using a Phage Display Random Heptapeptide Library
[J]. FOOD SCIENCE, 2026, 47(7): 101-108.
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| [12] |
WU Ziyan, HUO Jiaying, SU Jian, WU Jihong, ZHAO Dong, HUANG Mingquan, LU Yanping, ZHENG Jia, SUN Ying, SUN Baoguo.
Mechanism of Action of a Polysaccharide Isolated from Huangshui, a Byproduct of Baijiu Fermentation, in Protecting the Intestinal Barrier Identified by Transcriptome Sequencing Based on Caco-2 Cells
[J]. FOOD SCIENCE, 2026, 47(7): 174-182.
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| [13] |
LI Yongfu, CHEN Qiwen, HUANG Jinrong, YUAN Yan, SHI Feng.
Construction of Protein Barrier around Mung Bean Starch Based on High-temperature Fluidization and Its Effect on Starch Properties
[J]. FOOD SCIENCE, 2026, 47(7): 243-250.
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| [14] |
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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| [15] |
LI Qiqi, BI Xiaoyang, LUO Haowen, ZHANG Xu, WANG Fang, NIU Wei, LI Kui, GE Wupeng.
Effects of Different Doses of Electron Beam Irradiation on the Structural Characteristics and Functional Properties of Goat Whey Protein Concentrates
[J]. FOOD SCIENCE, 2026, 47(6): 262-272.
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