| [1] |
ZHANG Yanqing, LI Qian, QIAO Mingwu, SHEN Yue, LI Ning, HUANG Xianqing, LEI Fengmei, SONG Lianjun.
Preparation, Structural Characterization and in Vitro Biological Activities of Steam Explosion Modified Pea Protein-Derived Peptide-Chromium(III) Chelate
[J]. FOOD SCIENCE, 2026, 47(6): 58-68.
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| [2] |
XIAO Jie, LIU Junbin, WANG Yutang, LI Yunqi, WANG Wenbo.
Frontiers in the Intelligent Construction of Shelf-Stable and Efficacy-Enhanced Delivery Systems for Functional Foods Empowered by Big Data and Machine Learning
[J]. FOOD SCIENCE, 2026, 47(3): 1-12.
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| [3] |
XIA Xiaoyu, WEN Caixing, CAO Wenhong, QIN Xiaoming, LI Yujin, LIN Haisheng, CHEN Zhongqin, ZHENG Huina, ZHU Guoping, GAO Jialong.
Selection of Angiotensin I Converting Enzyme Inhibitory Peptides from Enzymatic Hydrolysate of Pinctada martensii Using Surface Plasmon Resonance
[J]. FOOD SCIENCE, 2025, 46(7): 143-150.
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| [4] |
JIN Ying, MIN Weiqing, ZHOU Pengfei, MEI Shuhuan, JIANG Shuqiang.
Dietary Recommendation Based on Multi-objective Optimization Integrating Nutritional Knowledge and Preference-Health Balance
[J]. FOOD SCIENCE, 2025, 46(6): 29-37.
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| [5] |
FU Changchun, YANG Ruijin, TONG Yanjun.
Bioinformatics Analysis, Heterologous Expression and Enzymatic Properties of β-Galactosidase from Bifidobacterium bifidum ATCC 29521
[J]. FOOD SCIENCE, 2025, 46(6): 98-107.
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| [6] |
WANG Hongmei, LI Zhe, LI Ling, LI Shu, JIA Junjie, WANG Qian, HU Yongxin, WANG Songtao, SHEN Caihong, ZHONG Xiaozhong.
Correlation between Physicochemical Properties of Different Sorghum Varieties for Baijiu Making and Their Hydration Kinetics
[J]. FOOD SCIENCE, 2025, 46(5): 57-64.
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| [7] |
LI Chaowei, HOU Xiaoyan, ZHANG Suyi, QIN Chi, SONG Chuan, AO Zonghua, ZHAO Huan, ZHANG Liqiang, LI Sitong, ZHAO Run, LIU Shuliang, HU Kaidi, LI Qin, ZHAO Ning, LI Jianlong.
Screening of Ethyl Carbamate-Degrading Strains from Baijiu Daqu and Optimization of Co-fermentation Conditions
[J]. FOOD SCIENCE, 2025, 46(5): 151-160.
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| [8] |
DONG Shirong, SUN Yu, BIAN Chun, LUAN Che.
Synergistic Regulatory Effect of Ultrasound and Salt Ions on the Aggregation Kinetics of Whey Protein Isolate
[J]. FOOD SCIENCE, 2025, 46(4): 237-243.
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| [9] |
LONG Yangyang, LEI Yujie, MA Xiaoyun, MIN Tiantian, ZHAO Ting, YUE Jin.
Research Progress on the Degradation of and Preservation Techniques for Chlorophyll in Vegetables during Thermal Processing
[J]. FOOD SCIENCE, 2025, 46(4): 285-294.
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| [10] |
LI Haoxun, YU Xiao, DONG Chunwang, CHEN Zhiwei, GUO Mengqi, PENG Weijie.
Non-destructive Detection of the Moisture Content of Withered Leaves for Black Tea Based on Micro-Near Infrared Spectroscopy
[J]. FOOD SCIENCE, 2025, 46(24): 304-312.
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| [11] |
BIAN Zihan, CHEN Qian, LI Jiali, LIU Zihan, SHUAI Boyu, OUYANG Linghuan, ZHAO Zhiyao, QIAN Jianping.
Predictive Modeling for Nondestructive Determination of Soluble Solids Content in Kiwifruits Based on Optimized Regional Features of Hyperspectral Images
[J]. FOOD SCIENCE, 2025, 46(24): 1-8.
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| [12] |
CHEN Chen, WANG Yanting, SHI Yueya, GAN Tianxiang, HUANG Yanan, WANG Zhi.
A Feeding Strategy Based on Omics Analysis for Improving the Growth and Sporulation Efficiency of Bacillus licheniformis HW
[J]. FOOD SCIENCE, 2025, 46(21): 137-145.
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| [13] |
XU Dan, ZHANG Yutao, TANG Jing, LI Yingjie, XIAO Shensheng, LIU Yan, LIU Xin, GONG Zhiyong, WANG Qiao.
Kinetic Characterization of Peroxidase and Laccase Degradation of Zearalenone and Their Application for Removal of Zearalenone from Beer
[J]. FOOD SCIENCE, 2025, 46(20): 111-120.
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| [14] |
YAO Fen, LIU Hongxia, FAN Xiuzhi, SHI Defang, YIN Chaomin, GAO Hong, ZHANG Yu, YAO Wang.
Effects of Different Cooking Methods on the Contents and Activities of Active Substances in Shiitake Mushroom Digested in Vitro in Simulated Gastrointestinal Juices
[J]. FOOD SCIENCE, 2025, 46(2): 183-192.
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| [15] |
LI Ximing, CHEN Jinyu, JI Zhirui, GUO Jiaqi, CHEN Jin, YI Xianji, WU Zijian.
Recent Advances in Material Characterization and Process Parameter Optimization for 3D Food Printing
[J]. FOOD SCIENCE, 2025, 46(19): 310-324.
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