| [1] |
LONG Zhirong, ZHANG Yue, QIU Beilian, YANG Ying, YANG Gaozhong, NONG Shouhua, LIN Zhi, LÜ Haipeng.
Changes in Non-Volatile Components in Liupao Tea during Aging
[J]. FOOD SCIENCE, 2026, 47(9): 242-252.
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| [2] |
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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| [3] |
LI Mengqing, JIANG Fan, LIU Yangjin, DU Shuangkui.
Structural Modulation and Application of High Internal Phase Emulsions Containing Proso Millet Bran Protein as a Delivery Carrier
[J]. FOOD SCIENCE, 2026, 47(9): 106-115.
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| [4] |
CHEN Sixuan, ZHU Jingwen, YANG Conghao, WU Tao.
Encapsulation and Controlled Release of Blueberry Anthocyanins with Sodium Alginate-Based Hydrogel
[J]. FOOD SCIENCE, 2026, 47(8): 113-123.
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| [5] |
BAN Yuxuan, WANG Rongrong, SHI Lei, ZHANG Shengshuai, WANG Xianghong, MI Si.
Comparative Quality Analysis of Pilose Antler Samples from Different Sources Based on Chemical Composition Using Multivariate Statistical Analysis
[J]. FOOD SCIENCE, 2026, 47(8): 294-303.
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| [6] |
LIN Yiqin, LIN Lijuan, LIN Xiaozi, FANG Shufei, HUANG Zhiji, LIU Yun, YOU Xinling, CHEN Bingyan.
Effect of Ultrasound-Assisted Stewing on Nutrient Migration, Taste Development, and Stability of Larimichthys crocea Fillet Soup
[J]. FOOD SCIENCE, 2026, 47(6): 273-282.
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| [7] |
ZHAI Mingyang, ZHOU Ting, TIAN Xiaoju.
Dynamic Evolution of Volatile Metabolites and Their Interconversion Mechanisms with Non-volatile Metabolites during Goji Wine Brewing
[J]. FOOD SCIENCE, 2026, 47(5): 206-216.
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| [8] |
ZHU Peiyi, XIE Wenjie, ZHOU Jiandi, LI Zhihui, LAN Yang, XU Yuezheng, PAN Qifeng, YE Xingqian, TIAN Jinhu.
Effects of Different Treatments on the Stability and Quality of Chinese Yellow Rice Wine (Huangjiu)
[J]. FOOD SCIENCE, 2026, 47(5): 241-256.
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| [9] |
HUANG Jin, YANG Chen, LU Hongmei, LI Xiuqin, WEI Zhifu, LAO Fei, WU Jihong.
Application of Antioxidant of Bamboo Leaves and Grape Seed Extract for Improving the Quality of Summer Black Grape Juice
[J]. FOOD SCIENCE, 2026, 47(4): 70-78.
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| [10] |
XU Bin, LIU Yuqi, SONG Jinbo, LIU Letong, HUANG Meiqi, WANG Jingang, LI Huixing.
Fermentation Characteristics of Clavispora lusitaniae in a Medium Supplemented with Red Rice Extract
[J]. FOOD SCIENCE, 2026, 47(4): 96-104.
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| [11] |
LI Hong, BAI Yamin, LI Zengxia, CHEN Gang, WANG Yongde, WU Zhen.
Effects of Temperature and pH on the Structural Stability, Antioxidant Activity and Bioaccessibility of β-Carotene-Loaded Octenylsuccinated β-Glucan Micelles
[J]. FOOD SCIENCE, 2026, 47(3): 92-100.
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| [12] |
DONG Xuan, PANG Xiaoyang, LU Ruqing, WANG Yunna, YU Jinghua, LÜ Jiaping, ZHANG Shuwen, LI Hongjuan.
Research Progress on the Improvement and Evaluation of the Heat Stability of Whey Protein
[J]. FOOD SCIENCE, 2026, 47(2): 357-365.
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| [13] |
HE Chenxi, CHEN Xi, DIAO Rujing, ZHANG Xinyuan, SUN Jian’an.
Fucoxanthin-Loaded Oil-in-Water (O/W) Emulsion Stabilized by Whey Protein Isolate-Docosahexaenoic Acid-Containing Phospholipid Complexes: Characterization, Biocompatibility and Effect on RAW264.7 Cells
[J]. FOOD SCIENCE, 2026, 47(2): 66-75.
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| [14] |
GU Xinzhe, WU Jinhong, WANG Zhengwu.
Effects of Heat-Moisture Treatment and Pullulanase Treatment on the Nutritional Functionality, Biological Activity and Physicochemical Characteristics of Highland Barley Flour
[J]. FOOD SCIENCE, 2026, 47(2): 223-233.
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| [15] |
ZHONG Ciping, YANG Xiangfen, WANG Jingwen, YONG Xiaojiao, DU Gang.
Toxicity and Detection of Monophthalate Esters: A Review
[J]. FOOD SCIENCE, 2026, 47(10): 453-465.
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