| [1] |
TANG Jia, LI Guohua, TIAN Fu, FENG Yingwei, ZHANG Hui, ZHU Ling.
Research Progress on Food Functional Factors for Sleep Improvement
[J]. FOOD SCIENCE, 2026, 47(6): 371-382.
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| [2] |
SUN Yeping, ZHANG Huihui, SUN Peizi, TAN Yuting, LI Dongmei.
Effects of Oil Type and Addition Level on the Quality of High-Temperature Texturized Composite Surimi Gel
[J]. FOOD SCIENCE, 2026, 47(3): 79-91.
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| [3] |
YU Hui, TANG Wenting, PU Chuanfen, LI Man, SUN Qingjie.
Regulation and Mechanism of Cryoprotectants on the Quality of Frozen Dough
[J]. FOOD SCIENCE, 2026, 47(3): 377-385.
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| [4] |
HUANG Haiyan, XUE Yong, MAO Xiangzhao, JIANG Hong, HU Yang.
Effects of Different Concentrations of Chitosan Oligosaccharides on Improving the Fruit Quality and Anthocyanin Content of Blueberry: A Mechanistic Study
[J]. FOOD SCIENCE, 2025, 46(9): 20-29.
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| [5] |
ZHAO Kui, GU Xinyue, WEI You, DU Zihao, LI Jianlong, HU Kaidi, LI Qin, ZHAO Ning, LIU Shuliang.
Vinegar Quality Deterioration Caused by Gas-Producing Acetilactobacillus jinshanensis and Quality Changes after Heat Treatment
[J]. FOOD SCIENCE, 2025, 46(8): 124-130.
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| [6] |
LI Tong, WEN Li, YANG Huifang, SHAN Yunyue, TIAN Yiling, XIONG Shanbai, AN Yueqi.
Effects of Key Fatty Acids on the Development of Warmed-over Flavor in Surimi Gels and Their Molecular Transformation Pathways
[J]. FOOD SCIENCE, 2025, 46(6): 54-62.
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| [7] |
ZHENG Wenle, CAI Ziyang, CAI Yaodong, ZHU Zhuohan.
Legal Regulation and Practical Pathways: On the Transfer of Enforcement Evidence in the Administrative-Criminal Case Connection of Food Safety
[J]. FOOD SCIENCE, 2025, 46(24): 81-89.
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| [8] |
JIANG Xiangyao, DAI Xinjia, HE Bin, YIN Shixian, LIU Yongle, LI Xianghong, WANG Faxiang.
Regulatory Effect of Dual-Functional Peptides with Antifreeze and Antioxidant Activity on the Quality of Unwashed Silver Carp Surimi
[J]. FOOD SCIENCE, 2025, 46(20): 297-305.
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| [9] |
LIU Zhizhong, LIU Liwei, LIU Zhigang, CHEN Haili, CUI Hong, YANG Bo, ZHANG Jiaqi, WU Rigeng, YAO Kai.
Effect of Co-fermentation with Streptococcus salivarius subsp. thermophilus and Bifidobacterium animalis subsp. lactis on Improving the Quality of Fermented Milk
[J]. FOOD SCIENCE, 2025, 46(2): 89-98.
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| [10] |
GAO Yu, QI Baokun, LIAO Yi, YAN Shizhang, LI Yang, HUANG Yuyang.
Research Progress in the Formation of Flavor Substances in Soymilk, Their Interaction Mechanism with Proteins and Biological Methods for Improving the Flavor of Soymilk
[J]. FOOD SCIENCE, 2025, 46(2): 280-289.
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| [11] |
CHEN Xu, ZHANG Tianrui, BU Shuai, YANG Ao, XIANG Leiwen, WANG Shaoyun, CAI Xixi.
Combined Effect of Antifreeze Peptides and Transglutaminase on the Frozen Storage Stability of Surimi Gel
[J]. FOOD SCIENCE, 2025, 46(17): 70-76.
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| [12] |
SUN Haoran, DONG Shubei, XUE Wenjie, LIU Yunhong.
Drying Characteristics and Rheological Properties of Basa Fish Surimi by Dual-Frequency Ultrasound Combined Vacuum Drying
[J]. FOOD SCIENCE, 2025, 46(14): 271-281.
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| [13] |
XU Xinying, YANG Aolin, GUO Yangfan, WANG Ying, JIN Zeyuan, ZHANG Meng, WANG Yingyao, WANG Bei, ZHANG Qin, LI Lingnan.
Analysis of Flavor Quality of Plant Milk by Consumer Evaluation Using Just-About-Right Scale Combined with Gas Chromatography-Mass Spectrometry
[J]. FOOD SCIENCE, 2025, 46(12): 240-248.
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| [14] |
GUO Yuchen, HUANG Jinyan, ZHAO Yuan, SHI Linfan, REN Zhongyang, WENG Wuyin.
Effect of Shrimp Oil-Based Simulated Fat on Flavor and Physical Properties of Shrimp Surimi Products
[J]. FOOD SCIENCE, 2025, 46(12): 92-99.
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| [15] |
DONG Nuo, ZHAI Ruiyi, HU Bing, LI Yuhan, MA Kun, ZHAO Shuang, HAN Lingyu, LI Tingting.
Effect of Zinc-Chelating Phosphorylated Sea Cucumber Peptides on Gel Properties of Mackerel Surimi
[J]. FOOD SCIENCE, 2025, 46(10): 70-78.
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