| [1] |
LIANG Jing, CHAI Zhi, LI Ying, XU Linxiang.
Preparation, Characterization, and Flavor Improvement Evaluation of Pyropia yezoensis Microcapsules
[J]. FOOD SCIENCE, 2026, 47(5): 230-240.
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| [2] |
WANG Mengyao, KU Mengdan, JIA Hang, SUN Shumin, XIAO Jianbo.
Degradation of Aflatoxin B1 and Zearalenone in Vegetable Oils Using Metal-Organic Framework-Immobilized Laccase: A Comparative Study
[J]. FOOD SCIENCE, 2026, 47(4): 58-69.
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| [3] |
WANG Lang, LIU Simiao, LIU Linlin, HUANG Yuyang, ZHU Xiuqing, ZHU Ying.
Interfacial Regulation Mechanisms and Stability of Animal and Plant Protein-Based Emulsions: A Review
[J]. FOOD SCIENCE, 2026, 47(3): 13-24.
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| [4] |
SUN Xiuhu, LI Juxiu, SHENG Zhanwu.
Interaction of Food-Related Nanoparticles with Proteins: Advances in the Formation, Properties and Functions of Protein Corona
[J]. FOOD SCIENCE, 2026, 47(10): 420-432.
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| [5] |
XIONG Yanshu, WEI Wei, LI Mei, WANG Jiaxin, LU Haiqin, LI Wen, LI Kai.
Construction of Polyamine Modified Soy Protein/Graphene Oxide Composite Aerogel and Mechanism by Which It Efficiently Removes Saccharin
[J]. FOOD SCIENCE, 2025, 46(7): 23-33.
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| [6] |
LI Jiahao, WANG Tianlin, CAI Yuzheng, LIU Sihan, LI Tiange, WAN Libin, HUANG Xianqing, SONG Lianjun.
Recent Progress in the Application of Nanomaterials in Mycotoxin Detoxification
[J]. FOOD SCIENCE, 2025, 46(6): 344-353.
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| [7] |
ZHANG Yurong, LI Ye, DU Geng’an, WU Wenliang, WU Qiong, ZHANG Dongdong, LIU Ruoting.
Research Advances in Graphene Oxide-Based Adsorbents for Mycotoxin Decontamination in Foods
[J]. FOOD SCIENCE, 2025, 46(24): 361-372.
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| [8] |
DUAN Yue, LIU Ziwei, SONG Huanlu, YU Mingguang, XU Yongquan.
Dynamic Changes of Aroma Compounds and Their Precursors during the Roasting Process of Qidan Wuyi Rock Tea
[J]. FOOD SCIENCE, 2025, 46(23): 63-73.
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| [9] |
CHEN Lin, SONG Zhenshuo, XIANG Lihui, ZHANG Yinggen, CHEN Jian.
Dynamic Changes in Metabolite Profiles during the Processing of Wuyi Rock Tea
[J]. FOOD SCIENCE, 2025, 46(18): 190-199.
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| [10] |
WANG Chunhua, XIAO Ying, SUN Bin, PAN Liang, LIU Jieying, JIANG Yongying, ZHOU Yiming, YE Lin, LIU Xiaojie.
Effect of Coffee Extracts with Different Roasting Degrees on Lipid Metabolism and Gut Microbiota in High-Fat Fed Mice
[J]. FOOD SCIENCE, 2025, 46(14): 197-206.
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| [11] |
ZHAO Xinyu, HAN Yongbin, LIU Dongfeng, TAO Yang.
Mass Transfer Mechanism in the Adsorption of Orange Phenols by Macroporous Resin Pretreated by High-Intensity Ultrasound
[J]. FOOD SCIENCE, 2025, 46(12): 32-41.
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| [12] |
LI Mingxing, HUANG Qiqi, LU Haiqin, WEI Yanhong, LI Wen, LI Kai.
Quaternary Ammonium-Modified Chitosan Aerogels for Adsorbing Caramel Pigments: Mass Transfer and Density Functional Theory Analysis
[J]. FOOD SCIENCE, 2025, 46(10): 11-21.
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| [13] |
YANG Dongsong, GAO Shuang, YUAN Hong, ZHAO Wenxiu, LUO Yulong, LUO Ruiming, HOU Yanru.
Formation Mechanisms of Odor Substances in Mutton and Deodorization Methods: A Review
[J]. FOOD SCIENCE, 2024, 45(8): 331-341.
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| [14] |
YU Yingtao, XIAO Liuyang, YANG Xiaofan, HAN Fujuan, HAN Lihong.
Effect of Ultrasonic Treatment Combined with Enzymatic Hydrolysis on the Multilevel Structure and Adsorption Properties of Maize Starch
[J]. FOOD SCIENCE, 2024, 45(5): 174-183.
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| [15] |
CUI Mengqi, SHAN Guancheng, SUN Ruohan, TIAN Bo, SUI Xiaonan.
Properties of Composite Oleogels Based on Soybean Isolate Protein Reinforced with Sodium Carboxymethylcellulose
[J]. FOOD SCIENCE, 2024, 45(4): 60-67.
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