| [1] |
RAN Jiaxin, ZHENG Jianxin, YANG Yunyi, GUO Jian, WAN Zhili, YANG Xiaoquan.
Binding Behavior of Steviol Glycosides with Diverse Molecular Structures to Soy Proteins and Its Influence on Their Sensory Properties
[J]. FOOD SCIENCE, 2026, 47(8): 32-42.
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| [2] |
DONG Zeng, XIA Yuxin, YANG Tiantian, WU Xiao, ZHAI Kefeng.
Mechanistic Study on the Enhancement of the Gelation Properties of Soy Protein Isolate by Premna microphylla Turcz. Pectin
[J]. FOOD SCIENCE, 2026, 47(8): 85-94.
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| [3] |
WANG Shiming, LIN Ruikang, ZHOU Hang, MA Zhihao, SHEN Qun, ZHAO Qinyu.
Physicochemical Properties and in Vitro Digestibility Characteristics of Starches from Different Lentil Cultivars
[J]. FOOD SCIENCE, 2026, 47(7): 82-88.
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| [4] |
ZHANG Shuaihui, YANG Yang, MA Chunmin, LI Yufei, ZHANG Guang, WANG Bing, XU Xinyu, ZHANG Na, XU Yue.
Effect of Extruded Rice Crackers Fortified with Soy Protein Isolate on Blood Glucose in Diabetic Mice
[J]. FOOD SCIENCE, 2026, 47(10): 180-189.
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| [5] |
LIU Qing, JIN Yuchang, LIN Lin, MA Yanqiu.
Effect of Soluble Starch on Gelation Properties and Structural Characteristics of Egg White Protein as a Function of Preheating Time
[J]. FOOD SCIENCE, 2025, 46(8): 61-71.
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| [6] |
DING Kaiwei, LÜ Changxin, JIA Fengwei, LIU Xia, LIU Lingling, BAN Zhaojun.
Preparation of Soy Isolate Protein-Based pH-Sensitive Intelligent Indicator Film and Its Application in Monitoring Milk Freshness
[J]. FOOD SCIENCE, 2025, 46(6): 11-18.
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| [7] |
LUAN Hui, DOU Shaokun, ZONG Aizhen, XU Tongcheng, LI Baorui.
Effect of Ca2+-Transglutaminase Crosslinking on Gel Characteristics and Vitamin D3-Loading Capacity of Soy Protein Isolate Emulsion
[J]. FOOD SCIENCE, 2025, 46(4): 51-59.
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| [8] |
CHEN Nini, CHEN Yulong, YE Mingqiang, YUE Shuli, LUO Zheng, DAI Fanwei, CHEN Feiping.
Fibrous Soy Protein Nanocarrier Delivery: A Promising Strategy for Enhancing the Coloration Characteristics of Mulberry Anthocyanins
[J]. FOOD SCIENCE, 2025, 46(22): 186-194.
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| [9] |
YUAN Zhihe, LIU Wanchen, WEI Chenxi, AN Jianhui, SHANG Longchen, TAO Yexing, TIAN Cheng, DENG Lingli.
Effect of Chlamydomonas reinhardtii Powder on the Network Structure of Wheat Dough and the Quality of Steamed Bun
[J]. FOOD SCIENCE, 2025, 46(20): 88-99.
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| [10] |
SUN Yang, XU Chenfeng, CHENG Kaixuan, KANG Yu, LIU Bowen, ZHANG Chi, CHEN Shuai, SHANG Longchen.
Effects of Texture Properties of Konjac Glucomannan Gel on Starch Digestion and Appetite
[J]. FOOD SCIENCE, 2025, 46(15): 76-90.
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| [11] |
YU Aihuan, WANG Yushan, GAO Huixia, HE Jianjian, SUN Chenxu, XIE Yaodi, YAO Haibo, XU Lei, TAO Wenliang, HU Jinsheng, WANG He, DUAN Yueyan, TANG Defu, LEI Zhaomin, HU Jiang, LIU Wangjing.
Effect of Dietary Allium mongolicum Regel Supplementation on the Quality and Fatty Acid Profile of Beef during Cold Storage
[J]. FOOD SCIENCE, 2025, 46(12): 278-286.
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| [12] |
ZHANG Zheqi, ZANG Mingwu, WANG Shouwei, ZHANG Kaihua, ZHAO Yan, LI Dan, LI Xiaoman, ZHAO Bing, ZHANG Shunliang, ZHAO Jiansheng, ZHANG Chenggele, ZHANG Zhichao.
Research Progress on Quality Characteristics and Improvement of Livestock and Poultry Liver for Human Consumption
[J]. FOOD SCIENCE, 2024, 45(9): 283-292.
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| [13] |
LI Zhijie, YAN Ruisi, WANG Xiujuan, HU Zhonghai, CAI Tianci, ZHEN Zongyuan.
Research Progress on Protein Additives for Enhancing Gel Properties of Meat Products
[J]. FOOD SCIENCE, 2024, 45(7): 348-357.
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| [14] |
XIE Huanhuan, REN Xian’e, SONG Yangfeng, YANG Feng.
Effect of Hydrodynamic Cavitation Treatment on the Interaction between Soy Protein Isolate (SPI) and Catechin and Structure and Functional Properties of SPI-Catechin Conjugates
[J]. FOOD SCIENCE, 2024, 45(7): 202-210.
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| [15] |
SU Anxiang, YANG Qin, LI Wen, PEI Fei, MA Gaoxing, MA Ning, HU Qiuhui.
Effect of Ferulic Acid on Thermo-Mechanical Properties of Whole Wheat Dough and Texture Quality of Whole Wheat Steamed Bread
[J]. FOOD SCIENCE, 2024, 45(5): 24-30.
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