| [1] |
YUE Jialin, ZHANG Huihui, SUN Peizi, TAN Yuting, BAO Zhijie, LI Dongmei.
Improving the Quality Stability of High-Fat Composite Fish Sausage Using Soy Protein Isolate-Xanthan Gum Composite Emulsion Gel
[J]. FOOD SCIENCE, 2026, 47(9): 75-85.
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| [2] |
WANG Chunyan, LI Hui, YANG Chang, MA Hairan, WU Xiuying, FEI Yajun, REN Xiangdong, FENG Zhikuan, LI Hongliang.
Functional Classification of Whey Protein Powder and Its Application in Pasteurized Fermented Milk
[J]. FOOD SCIENCE, 2026, 47(6): 99-110.
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| [3] |
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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| [4] |
WU Zhijing, LIU Fuqiang, OUYANG Aiguo, LIU Yande.
Temperature Correction Method for the Detection of Soluble Solids Content in Gongli Pears Based on Vis/NIRS and CARS-1D-CNN
[J]. FOOD SCIENCE, 2026, 47(4): 39-48.
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| [5] |
XU Qiuyao, SI Jialu, TAN Jin, LI Yuan, WU Guangyu, YANG Chuan, GUAN Wenqiang, XIA Shuangmei, CUI Zhaowei, LI Xia.
Effects of Freezing Temperature on the Quality of Braised Pork Belly
[J]. FOOD SCIENCE, 2026, 47(10): 330-337.
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| [6] |
CHENG Ye, HUANG Haoran, WANG Ying, XIONG Zhixin.
Calibration Transfer of Near-Infrared Spectroscopic Model for Soluble Solid Content Predication of Apples by the Combined Use of Direct Standardization and Piecewise Direct Standardization
[J]. FOOD SCIENCE, 2025, 46(8): 34-40.
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| [7] |
WANG Jialong, MA Kun, GAO Peng, ZHU Jinfang, ZHANG Ping, HUANG Fan.
A Portable Non-destructive Detector for Kabocha Squash Quality Based on Visible and Near-Infrared Spectroscopy
[J]. FOOD SCIENCE, 2025, 46(6): 254-262.
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| [8] |
YANG Tingting, HUANG Yongguang, ZUO Qiancheng, ZHAO Cong.
Temporal and Spatial Distribution Patterns and Traceability Analysis of Furfural and Furfuryl Alcohol in the Brewing Process of Sauce-Flavor Baijiu
[J]. FOOD SCIENCE, 2025, 46(5): 38-47.
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| [9] |
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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| [10] |
HUANG Junjun, ZHOU Mengxin, LÜ Xiaodan, XIAO Zhili.
Research Progress on Specific Recognition and Interaction Mechanism between Antibody and Antigen in Immunoassay for Heavy Metal Residues
[J]. FOOD SCIENCE, 2025, 46(5): 301-309.
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| [11] |
LUO Zixuan, JIANG Fengli, WU Peijing, SONG Ping, DING Keke.
Exploring the Effect of Mechanical Damage on the Water State in Blueberries Using Low-Field Nuclear Magnetic Resonance Spectroscopy
[J]. FOOD SCIENCE, 2025, 46(3): 204-211.
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| [12] |
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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| [13] |
DUAN Qiuxia, ZHANG Lin, LI Dingjin, LIU Yan.
Effects of Rhodomyrtus tomentosa Polysaccharides on the Properties of Eleocharis dulcis Starch
[J]. FOOD SCIENCE, 2025, 46(22): 203-212.
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| [14] |
JIANG Huimin, PENG Jiakun, HU Zhengyan, PENG Qunhua, GAO Jianjian, BAO Rifang, XU Baoling, ZHU Yin, LIN Zhi, DAI Weidong.
Effects of Anaerobic Treatment at Different Withering Degrees on the Chemical Composition and Sensory Quality of γ-Aminobutyric Acid-Enriched White Tea
[J]. FOOD SCIENCE, 2025, 46(20): 14-25.
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| [15] |
WU Zhijing, LIU Fuqiang, LI Zhigang, CHEN Hui.
Spectroscopic Method for Detection of Soluble Solid Content in Cherry Tomato Using Deep Convolutional Generative Adversarial Network-Based Data Augmentation
[J]. FOOD SCIENCE, 2025, 46(2): 214-221.
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