| [1] |
CHEN Fengmei, SONG Meijun, YU Zhongjie, SUN Di, MA Qingbao, LIU Yu, ZHANG Bin, JIANG Wei.
Effects of Agar-Gelatin Blends on the Quality of Large Yellow Croaker Aspic
[J]. FOOD SCIENCE, 2026, 47(9): 86-94.
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| [2] |
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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| [3] |
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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| [4] |
MENG Chaoxiong, GAN Wanling, CUI Chaohong, ZHANG Hongzhi, ZHU Yongsheng, FAN Linlin, LIU Xiaoli.
Preparation and Application of a Gelatin-Sodium Alginate Dual-Layered Sustained-Release Starter Culture
[J]. FOOD SCIENCE, 2026, 47(6): 41-48.
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| [5] |
CHEN Juan, LU Yamei, SUN Yana, ZHANG Cuan.
Effect of Proteins on the Physicochemical and Functional Properties of Euryale ferox Starch
[J]. FOOD SCIENCE, 2026, 47(5): 71-81.
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| [6] |
LIU Xingyong, GUAN Qingyu, LIU Chengfei, XUE Changhu, SHEN Zhaopeng, CHEN Xiang, SUN Nuannuan, XU Tao, LI Zhenxing.
Simultaneous Determination of Sodium Alginate Content and the Molar Ratio of β-D-Mannuronic Acid to α-L-Guluronic Acid Based on Potentiometric Titration
[J]. FOOD SCIENCE, 2026, 47(4): 161-171.
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| [7] |
YANG Ruiyu, LI Hebin, ZHU Yuanxiang, HONG Tao, ZHENG Mingjing, JIANG Zedong, NI Hui, ZHU Yanbing.
Inhibitory Effect and Mechanism of Sodium Alginate on the Activity of Xanthine Oxidase
[J]. FOOD SCIENCE, 2026, 47(10): 55-62.
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| [8] |
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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| [9] |
KE Fahui, LIU Duanwu, JI Wei, YANG Min.
Properties and Application of Intelligent pH Indicator Composite Film Based on Purple Sophora Flower Pigment
[J]. FOOD SCIENCE, 2025, 46(7): 273-282.
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| [10] |
DU Yanlin, TIAN Qi, YI Junjie, HU Xiaosong, JIANG Yongli.
Construction and Application of Slightly Acidic Electrolyzed Water-Loaded Hydrogel System
[J]. FOOD SCIENCE, 2025, 46(6): 1-10.
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| [11] |
ZHOU Fanlin, CHEN Gong, ZHANG Tuanjie, LIANG Li.
Advances in Extraction and Encapsulation Technologies for Camellia Seed Oil
[J]. FOOD SCIENCE, 2025, 46(6): 354-370.
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| [12] |
GAO Li, YANG Junyan, ZHAO Yinghu, JI Haixia, CHEN Jiahui, HAO Yuan, SHI Ying, HAO Rui.
Preparation and Performance Evaluation of Plant Protein-Based Maize Yellow Pigment Microcapsules
[J]. FOOD SCIENCE, 2025, 46(5): 65-74.
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| [13] |
DENG Chong, HU Xiuting, LUO Shunjing, LIU Chengmei.
Effects of Different Milling Methods on the Quality of Whole Wheat Flour
[J]. FOOD SCIENCE, 2025, 46(3): 196-203.
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| [14] |
ZHANG Guoyun, CAI Haizhu, QIN Haili, ZHENG Shanshan, HUANG Yuping, ZOU Wentao, PAN Xusi, ZHONG Saiyi.
Effects of Different Gelatinization Pretreatments on the Structure and Physicochemical Properties of Resistant Starch Type III from Sweet Potato
[J]. FOOD SCIENCE, 2025, 46(24): 254-262.
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| [15] |
DUAN Qiuxia, ZHANG Lin, LI Dingjin, LIU Yan.
Effects of Rhodomyrtus tomentosa Polysaccharides on the Properties of Eleocharis dulcis Starch
[J]. FOOD SCIENCE, 2025, 46(22): 203-212.
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