| [1] |
CUI Yan, JIA Xinge, WANG Wei, LI Wei, LIU Nuo, LIU Siqi, ZHENG Mingzhu, LIU Jingsheng.
Effect of Combination of Quercetin and Microwave Treatment on the Processing Properties of Corn Flour and the Quality and Digestibility of Noodles Incorporated with Corn Flour
[J]. FOOD SCIENCE, 2026, 47(2): 234-240.
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| [2] |
CHEN Qiaoling, SONG Zengliu, XIAO Zhuonan, YANG Han, XIAO Jie.
Steady-State Solubilization Technologies for and Applications of Hydrophobic Functional Colorants
[J]. FOOD SCIENCE, 2025, 46(19): 386-398.
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| [3] |
ZHAO Kangyu, YANG Ping, MA Junkun, SHU Wenjing, YANG Feng, XIE Yisha, LIU Qingqing.
Effect of Ultrasonic-Assisted Thermal Treatment on the Structure and Solubility of Rapeseed Protein
[J]. FOOD SCIENCE, 2025, 46(1): 100-107.
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| [4] |
QIN Chaofeng, LI Jiao, HAO Jingwen, BU Yaqin, LI Sheng, CHEN Naidong.
Inhibitory Mechanism of Aloe Emodin on α-Glucosidase and Synergistic Effect with Acarbose
[J]. FOOD SCIENCE, 2024, 45(8): 37-44.
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| [5] |
YU Chunhui, LI Bo.
Ultrasound-Assisted Enzymatic Preparation of Highly Soluble Egg Yolk Granule Powder
[J]. FOOD SCIENCE, 2024, 45(21): 245-253.
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| [6] |
SUN Yang, REN Jian, SONG Chunli, ZHAO Yue.
Effect of Production Processes on the Quality Characteristics and Flavor of Corn Germ Oil
[J]. FOOD SCIENCE, 2024, 45(18): 183-189.
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| [7] |
JIAO Long, FENG Huizhen, ZHAO Shuyi, NI Jilong, ZHANG Xiaoye, ZHANG Bin.
Synthesis and Antioxidant Activity of a Novel Water-Soluble Gallic Acid Derivative and Its Effect on Preserving Refrigerated Litopenaeus vannamei
[J]. FOOD SCIENCE, 2024, 45(18): 197-206.
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| [8] |
FENG Danqi, WANG Xianghong, WU Di, LIAN Yunhe, CHENG Xinying, LIU Weihua, MI Si.
Synergistic Ameliorative Effect of Quercetagetin and Lutein on Acute Lung Injury in RAW264.7 Cells
[J]. FOOD SCIENCE, 2024, 45(17): 96-104.
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| [9] |
LÜ Wenqing, SUN Jingru, ZHANG Shu, CAO Rong’an, DIAO Jingjing, WANG Changyuan.
Reconstitutability and Flavor Characteristics of Pea Peptide-Incorporated Soymilk Powder
[J]. FOOD SCIENCE, 2024, 45(10): 89-97.
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| [10] |
MEI Yuqi, GAO Yaxuan, YANG Yunyi, DU Zhenya, WAN Zhili, YANG Xiaoquan.
Curcumin Encapsulation and Delivery Properties of Egg Yolk Protein Peptide Nanoparticles
[J]. FOOD SCIENCE, 2023, 44(21): 14-22.
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| [11] |
RONG Yujuan, HOU Yuwei, CAO Xiaoqian, ZHANG Jiajia, ZHOU Bin.
Structural Modification and Solubility Enhancement of Glutenin by pH-Shifting
[J]. FOOD SCIENCE, 2023, 44(20): 20-27.
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| [12] |
ZHANG Lu, XU Linju, PENG Chunyan, WANG Peixin, XIE Zuohua, XIE Xing, JIA Xiaoyan, TU Zongcai.
Mechanism of Action of Quercetin-3-O-glucoside against the Non-enzymatic Glycosylation of α-Lactalbumin
[J]. FOOD SCIENCE, 2023, 44(20): 28-34.
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| [13] |
CAI Jin, YAN Ran, WANG Mengliang, WANG Qi.
Antimicrobial Mechanism of Dihydroquercetin against Escherichia coli
[J]. FOOD SCIENCE, 2023, 44(19): 18-26.
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| [14] |
XIA Chen, LIU Jianhua, CUI Xinyu, LIU Yao, JIN Meng, SHEN Jianfu.
Recent Progress in Physiological Functions and Solubilization Methods of Phloretin
[J]. FOOD SCIENCE, 2022, 43(9): 383-390.
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| [15] |
GAO Xia, XIE Yaru, HU Yang, YOU Juan, DU Hongying, XIONG Shanbai, LIU Ru.
Effect of High Intensity Ultrasound on Physicochemical Properties of Silver Carp Myosin with Different Salt Concentrations
[J]. FOOD SCIENCE, 2022, 43(7): 67-73.
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