| [1] |
LI Daocheng, YU Saiwei, CHEN Guoliang, CHEN Baichao, HAO Hongrui, LIU Dayang.
Effect of Blackheart on Optical Properties of Potato Flesh and Monte Carlo Simulation of Light Transport in Multilayered Potato Tissues
[J]. FOOD SCIENCE, 2026, 47(9): 312-323.
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| [2] |
CAO Xinyi, YUE Jiaying, LIN Xiuxian, SONG Weiwu, LI Wei, WANG Haibo, CHENG Chao.
Effects of Raw Material Characteristics on Texture and Stress Relaxation Properties of Steamed Potatoes
[J]. FOOD SCIENCE, 2026, 47(5): 82-92.
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| [3] |
NIU Yinyin, YANG Shizhan, WEI Pengfei, ZHANG Jian, ZHAO Yang.
Effect of Potato Starch on the Eating Quality and in Vitro Digestibility of Non-fried Buckwheat Instant Noodles
[J]. FOOD SCIENCE, 2026, 47(4): 79-87.
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| [4] |
YIN Mingxue, LIU Xiaoyu, PENG Yong, WEI Min, ZHANG Dalong, ZHANG Xiaoyan.
Effects of Delayed Cooling and Temperature Changes on the Processing Quality of ‘Innovator’ Potato Sticks
[J]. FOOD SCIENCE, 2026, 47(4): 241-252.
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| [5] |
DENG Mengsheng, SUN Wen’ao, XIE Linghong, OU Tuankui, FENG Liangjie, ZHANG Jie.
Effect of Glabridin on Enzymatic Browning of Fresh-Cut Potatoes
[J]. FOOD SCIENCE, 2026, 47(2): 279-289.
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| [6] |
YUAN Ruoyun, CHANG Tong, WANG Yilin, XU Xin, LÜ Fengzhang, WANG Miao, MA Chengye, LI Hongjun, WANG Chenjie.
Antibacterial Activity and Mechanism of Thyme Essential Oil Nanoemulsion Prepared with Potato Protein Modified by Transglutaminase (TGase) against Staphylococcus aureus and Escherichia coli: A Metabolomic Study
[J]. FOOD SCIENCE, 2026, 47(1): 17-28.
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| [7] |
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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| [8] |
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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| [9] |
XIA Zhenzhen, ZHANG Boyuan, ZHENG Dan, TAO Mingfang, ZHANG Xian, LIAO Xianqing, YU Qiongwei, PENG Xitian.
Identification and Quantification of Adulterated Sweet Potato Starch Based on PLS and CNN: a Comparative Study
[J]. FOOD SCIENCE, 2025, 46(20): 327-336.
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| [10] |
FAN Gaoli, ZHANG Xuemei, WANG Xuexue, ZHU Dandan, XIANG Xinyue, ZONG Yuanyuan, Dov PRUSKY, BI Yang.
Association of Rho4 Gene Deletion in Penicillium expansum with Activation of Phenylpropanoid Metabolism at the Disease-Health Interface of Apple Fruits
[J]. FOOD SCIENCE, 2025, 46(19): 107-115.
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| [11] |
CHEN Zhuo, CHEN Huimin, LI Qianwen, DOU Xiaoxue, CHEN Shuxing.
Effect of Ultrasonic Treatment Combined with pH Shift on Functional and Structural Properties of Potato Proteins and Correlation Analysis between Them
[J]. FOOD SCIENCE, 2025, 46(12): 258-266.
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| [12] |
SUN Yue, ZHANG Qiaozhen, GAO Mingshuang, LIU Siyuan, WANG Lijuan.
Improvement of Textural Properties of Baked Chips by Sodium Caseinate-Palm Oil Emulsion
[J]. FOOD SCIENCE, 2025, 46(12): 42-48.
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| [13] |
GAO Qi, DUAN Wenhan, PENG Xue, WANG Ning, LU Yating, ZHANG Qian, XUE Youlin.
Effects of Different Selenium Enrichment Methods on the Antioxidant Activity of Sweet Potato Leaf Proteins
[J]. FOOD SCIENCE, 2024, 45(9): 29-35.
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| [14] |
GUO Linge, YIN Yong, YU Huichun, YUAN Yunxia.
Hyperspectral Imaging for the Detection of Vitamin C Content in Potatoes Based on Fisher Discriminant Analysis Separable Information Fusion
[J]. FOOD SCIENCE, 2024, 45(7): 164-171.
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| [15] |
CHENG Xinyan, SONG Bingfang, LIU Ning, TIAN Wenmao, YIN Yan, LI Yongcai, BI Yang, WANG Yi.
Diethyldithiocarbamate Delayed Wound-Induced Callus Formation in Potato Tubers by Inhibiting Superoxide Dismutase
[J]. FOOD SCIENCE, 2024, 45(23): 1-7.
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