| [1] |
YANG Jiaxiang, LIU Yuan, HE Dongxu.
1,2,3,4,6-Penta-O-galloyl-β-D-glucose Ameliorates Endothelial Injury in Hypertensive Mice by Affecting eNOS Phosphorylation: A Mechanistic Study
[J]. FOOD SCIENCE, 2026, 47(9): 179-189.
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| [2] |
ZHANG Lin, CHEN Jiaojiao, LIU Meiyu, HUANG Xi.
α-Glucosidase Inhibitory Effects of Defatted Egg Yolk Powder Hydrolysate and Metal Ion Chelates and Screening and Identification of Active Peptides
[J]. FOOD SCIENCE, 2026, 47(8): 124-134.
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| [3] |
QIAN Xueqin, WANG Jing, LIN Simin, TANG Xingyang, RUAN Hui.
Predicting the Anti-aging Activity of Novel Water Kefir by Combining Network Pharmacology and Molecular Docking
[J]. FOOD SCIENCE, 2026, 47(8): 184-194.
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| [4] |
LI Shishi, ZHAO Wenzhu, WEI Lai, YANG Wei, YU Zhipeng.
Structural Identification, Antifreeze Potential and Mechanism of Action of Peptides from Tilapia Skin Collagen
[J]. FOOD SCIENCE, 2026, 47(7): 54-60.
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| [5] |
XU Ruijun, FANG Zhenhua, WANG Qin, LIU Yang.
Preparation and Characterization of Nanobodies against Ochratoxin A
[J]. FOOD SCIENCE, 2026, 47(6): 175-181.
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| [6] |
BU Tingting, ZHOU Yexi, KONG Xiao, HUANG Zhenyu, CAO Xuelan, XIANG Wen, YANG Kai, CAI Ming, YANG Huimin, SUN Peilong.
Purification, Identification, and Taste Characterization of Umami Peptides from Cooking Broth of Moso Bamboo Shoots
[J]. FOOD SCIENCE, 2026, 47(4): 49-57.
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| [7] |
WANG Yanru, WANG Xinyue, HE Long, YU Qunli, ZHANG Yueyue, LI Ying, XU Jin, ZHANG Li, HAN Guangxing.
Preparation and Structure-Activity Analysis of Antioxidant Peptides from Collagen by Ultra-high Pressure-Assisted Enzymatic Hydrolysis
[J]. FOOD SCIENCE, 2026, 47(3): 109-119.
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| [8] |
DONG Xiaobing, LIU Xiaolan, LI Guanlong, ZHENG Chengxin, JI Guangxi, ZHENG Xiqun.
Isolation, Identification, and Structure-Activity Relationship of Antioxidant Peptides from Rice Bran Protein
[J]. FOOD SCIENCE, 2026, 47(3): 120-130.
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| [9] |
HU Longkun, PAN Guoyang, AN Feiyu, GUO Jia, TAO Dongbing, WU Junrui, WU Rina.
Molecular Simulation Analysis of the Binding Mechanism between Salty Peptides and the TMC4 Receptor
[J]. FOOD SCIENCE, 2026, 47(3): 25-41.
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| [10] |
YANG Ran, WU Guangwei, YANG Ning, CHEN Xuan, HU Jiayong, JIN Weiping, SHEN Wangyang.
Rapid Screening of Sweeteners through Cluster Analysis of Taste Attributes and Machine Learning
[J]. FOOD SCIENCE, 2026, 47(2): 48-57.
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| [11] |
HOU Meng, CAO Fan, QIN Yu, ZHOU Jiancheng, LIAO Huiyun, LI Naixu.
Aroma-Enhancing Mechanism of Bergamot (Citrus medica L. var. sarcodactylis): Insights from Olfactory Receptor Interactions and Molecular Docking
[J]. FOOD SCIENCE, 2026, 47(2): 58-65.
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| [12] |
GAI Tingting, WANG Yun, ZHANG Lianfeng, ZHOU Aowen, CHEN Liangwen, CAO Huihua.
Repairing Effect of Theanine on High-Sucrose Diet-Induced Damage in Caenorhabditis elegans
[J]. FOOD SCIENCE, 2026, 47(2): 133-141.
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| [13] |
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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| [14] |
LIU Xiaoze, ZHANG Ganqi, SUN Ruoziying, LIU Yingxin, WANG Lu.
Inhibitory Mechanism of Characteristic Polyphenols in Hainan Large-Leaf Tea against Carbohydrate Hydrolases
[J]. FOOD SCIENCE, 2026, 47(10): 39-54.
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| [15] |
ZHOU Hang, MA Zhihao, WU Liyang, WANG Shiming, SHEN Qun, ZHAO Qingyu.
Inhibitory Effect of Millet Prolamin Peptides on Pancreatic Lipase and Cholesterol Esterase Activities
[J]. FOOD SCIENCE, 2026, 47(10): 105-115.
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