| [1] |
CHEN Xiaodie, AO Ning, WANG Kun, DONG Nan, WANG Guoze, Deng Ying, LI Fei, CHEN Zhifeng, LIU Jia.
Effect of Fermentation on Structure, Physicochemical and in Vitro Fermentation Characteristics of Dietary Fiber in Mustard Green Stems
[J]. FOOD SCIENCE, 2026, 47(9): 163-178.
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| [2] |
LIU Yanjia, LI Qianqian, WANG Yu, ZHOU Yuhan, XU Xiuying, WU Yuzhu, ZHANG Hao, ZHAO Chengbin, LIU Jingsheng.
Effects of Microwave and Far-Infrared Modifications on Structural and Functional Properties of Corn Zein
[J]. FOOD SCIENCE, 2026, 47(9): 261-269.
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| [3] |
LIU Xin, LIU Zhengfang, FU Yu, ZHANG Yuhao, FENG Xin, LI Jiawei, ZHANG Xibei, HAN Lihua.
Effects of Different Drying Methods on Quality Attributes and Volatile Flavor Compounds of Pleurotus geesteranus Extracts
[J]. FOOD SCIENCE, 2026, 47(9): 270-280.
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| [4] |
ZHANG Junshun, LU Suwan, GE Wanli, LUO Juanjuan, LI Yuqi, WANG Yi, YIN Linlin, DAI Wenjie, TIAN Lei, CHEN Zhina.
Research Progress in the Effects of Microbial Fermentation on Major Functional Components and Biological Activities of Polygonatum sibiricum
[J]. FOOD SCIENCE, 2026, 47(9): 348-359.
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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] |
QIU Hui, DUAN Weiwen, LIANG Ruirun, HU Weicheng, WANG Zefu, LIU Yang, LIU Shucheng, WEI Shuai.
Bioinformatics-Based Analysis of Molecular Properties and Homology of Parvalbumin from Trachinotus ovatus
[J]. FOOD SCIENCE, 2026, 47(8): 135-142.
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| [10] |
ZHOU Yingjun, LIU Shimei, SONG Shuai, CAI Jinwen, ZHU Zuohua, YAN Li, PENG Yuande, XIE Chunliang, Yu Na.
Enhancing Anti-inflammatory Efficacy and γ-Aminobutyric Acid Content in Enzymatic Hydrolysate of Dendrobium officinale by Fermentation with Lactiplantibacillus plantarum XD117
[J]. FOOD SCIENCE, 2026, 47(8): 174-183.
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| [11] |
LIU Fuguo, DAI Chenlin, ZHANG Guiyu, YUAN Yuzhe, LIU Yike, ZHAO Rui, WANG Meihan, SONG Yaqi, LIU Xuebo.
Perspectives on Future Foods for Sustainability and Nutritional Health
[J]. FOOD SCIENCE, 2026, 47(7): 1-19.
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| [12] |
WANG Shiming, LIN Ruikang, ZHOU Hang, MA Zhihao, SHEN Qun, ZHAO Qinyu.
Physicochemical Properties and in Vitro Digestibility Characteristics of Starches from Different Lentil Cultivars
[J]. FOOD SCIENCE, 2026, 47(7): 82-88.
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| [13] |
CHEN Jialing, FENG Yujie, ZHAO Kaixin, XIAO Jie, CAO Yong, LIU Xiaojuan.
Astaxanthin Microcapsules Prepared by Wet Milling and Spray Drying: Effect of Carrier Oil on Their Physicochemical Properties, Stability, and Bioaccessibility
[J]. FOOD SCIENCE, 2026, 47(7): 89-100.
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| [14] |
YANG Xiaolong, HUANG Yujun, WANG Kai, HU Hao, HUANG Jie, WANG Yanlin, WA Yunchao, QU Hengxian, YANG Renqin, YIN Boxing, GU Ruixia.
Screening of Lactobacilli Strains for Their Potential for Preventing Hyperglycemia, Hyperlipidemia, and Hypertension Based on Principal Component Analysis and Entropy-Weighted TOPSIS
[J]. FOOD SCIENCE, 2026, 47(7): 119-129.
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| [15] |
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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