| [1] |
HUANG Ying, ZHENG Chang, ZHOU Qi, LIU Changsheng, LI Wenlin.
Effect of Steam Explosion Pretreatment on Nutritional and Antioxidant Properties of Rapeseed Oil
[J]. FOOD SCIENCE, 2025, 46(9): 248-256.
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| [2] |
ZHU Qiming, CHEN Jun, CHEN Qiaoyun, DAI Taotao, DENG Lizhen, WANG Yihui, ZHANG Wenhui, LI Ti.
Mechanism of Solubility Enhancement of Soybean Protein by High-Energy Fluidic Microfluidizer
[J]. FOOD SCIENCE, 2025, 46(8): 16-24.
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| [3] |
ZHAO Chaofan, ZHOU Jiankang, REN Guixing, ZHANG Lizhen.
Effects of Gluten Addition on Quality Characteristics of Extruded Buckwheat-Adzuki Bean Composite Noodles
[J]. FOOD SCIENCE, 2025, 46(7): 69-75.
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| [4] |
ZHENG Xuemei, QI Fenghui, JIN Xiaowei, LIU Xuezhen, SUN Zhehao, LI Qiaoling.
Effect of Sanzan Gum on Pasting, Rheological and Microstructural Properties of Modified Corn Starch
[J]. FOOD SCIENCE, 2025, 46(7): 76-84.
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| [5] |
WANG Hui, WANG Anna, DONG Zhaowei, ZHU Junyou.
Effects of Removal of Metal Ions Bound to Lentinan on Its Structure and in Vivo Antioxidant Activity
[J]. FOOD SCIENCE, 2025, 46(7): 119-124.
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| [6] |
ZHANG Qingyi, GUO Ruirui, JIA Caihua, ZHENG Yifu, TANG Lin, DENG Qianchun, CHENG Chen, HUANG Fenghong, ZHAO Siming, TANG Cui’e.
Recent Progress in Understanding the Properties of Linseed Cyclic Peptides and the Mechanism Underlying Their Bitter Taste
[J]. FOOD SCIENCE, 2025, 46(5): 319-327.
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| [7] |
ZHANG Zihao, ZHANG Xiaoxin, FAN Chunjuan, WANG Junqiao, NIE Shaoping.
Structure Characterization and in Vitro Fermentation of Polysaccharides from Euodiae Fructus
[J]. FOOD SCIENCE, 2025, 46(4): 1-9.
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| [8] |
ZHU Anran, WANG Diqiang, HU Jianfeng, WU Cheng, XIE Dan, HUANG He’ou, YANG Junlin, HU Feng, LU Hu, LI Ao.
Microbial Community Structure and Traceability in Fermented Grains for Jiang-Flavor Baijiu during the First Round of Fermentation
[J]. FOOD SCIENCE, 2025, 46(4): 117-125.
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| [9] |
CAI Peifeng, LIAO Weilong, FENG Jun, HU Li, LI Caihong, XU Defeng.
Specific Staining of Muscle Cytoskeletal Proteins in Litopenaeus vannamei and Their Role in Textural Deterioration during Refrigeration
[J]. FOOD SCIENCE, 2025, 46(4): 252-259.
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| [10] |
LI Qianyu, CAO Xuehui, ZHUO Qiuchen, YOU Kaiyan, LIANG Zhitang, ZHU Danshi.
Changes in Texture and Flavor of Dehydrated Shiitake Mushroom during Rehydration
[J]. FOOD SCIENCE, 2025, 46(3): 46-55.
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| [11] |
YU Fan, GUO Yingying, LI Na, DAI Xinyue, ZHU Wenjia, YAO Lin, JIANG Yanhua, WANG Lianzhu.
Separation, Purification, Structural Characterization and in Vitro Antioxidant Activity of Low Molecular Mass Fucoidans
[J]. FOOD SCIENCE, 2025, 46(2): 50-56.
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| [12] |
WANG Hongwei, LI Xiangjie, QIAO Jingyue, SHEN Huishan, ZHANG Yanyan, LIU Xingli, ZHAO Xuewei, ZHANG Hua.
Effect of Flaxseed Gum on the Microstructure and Physicochemical Properties of Starch in Frozen Dough
[J]. FOOD SCIENCE, 2025, 46(2): 65-71.
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| [13] |
WANG Huizhen, LI Jiqiang, ZHU Lixian, MAO Yanwei, LIANG Rongrong, FENG Yuanshun, HAO Jiangang, ZHANG Xinjun, ZHANG Yimin.
Effect of Ultra-Rapid Prerigor Freezing on Tenderness of Beef Longissimus dorsi during Storage
[J]. FOOD SCIENCE, 2025, 46(18): 291-257.
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| [14] |
HUANG Junqiu, WANG Songtao, ZHANG Suyi, SHEN Caihong, TU Rongkun, CHEN Xiaoyan, WANG Qian, ZHANG Bing, YANG Shulin, XU Tao, PAN Xunhai, MING Hongmei.
Correlation Analysis between Microbial Community Succession and Organic Acids in the 5th Round of Stacking Fermentation of Sauce-Flavor Baijiu
[J]. FOOD SCIENCE, 2025, 46(18): 102-99.
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| [15] |
SU Juan, MU Daichen, WU Hao, CHENG Yunhui, XU Zhou, HUANG Qingming, LIAO Juan, HU Jian, WEN Li.
Recent Advances in the Preparation and Bioactive Properties of γ-Oryzanol
[J]. FOOD SCIENCE, 2025, 46(17): 385-346.
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