| [1] |
HUANG Duanying, ZHENG Jianxian.
Preparation of a Double-Layered Composite Film Loaded with Cinnamic Acid@Mesoporous Silica and Its Application in Blueberry Preservation
[J]. FOOD SCIENCE, 2026, 47(9): 302-311.
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| [2] |
ZHANG Yurong, ZHOU Xing, YANG Wensheng, WU Qiong, XIA Yunze, GAO Peina.
Kinetic Modeling for Predicting Quality Changes in Brazilian Soybeans during Storage
[J]. FOOD SCIENCE, 2026, 47(8): 376-383.
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| [3] |
LI Yongfu, CHEN Qiwen, HUANG Jinrong, YUAN Yan, SHI Feng.
Construction of Protein Barrier around Mung Bean Starch Based on High-temperature Fluidization and Its Effect on Starch Properties
[J]. FOOD SCIENCE, 2026, 47(7): 243-250.
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| [4] |
FANG Shixie, ZHANG Jingxuan, LIANG Shuangmin, GE Changrong, XU Zhiqiang, XIAO Zhichao.
Effect and Mechanism of Different Cooling Rates on Lipid Molecules in Steam Pot Chicken after High-Temperature Sterilization
[J]. FOOD SCIENCE, 2026, 47(6): 69-77.
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| [5] |
LIANG Jueqin, HAN Xiaolei, YU Meijuan, YANG Guoshun, FAN Wei, LÜ Huiying.
Effects of Different Liquid Nitrogen Spray Quick-Freezing Temperatures on the Freezing Characteristics and Quality of Agrocybe praecox
[J]. FOOD SCIENCE, 2026, 47(6): 292-303.
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| [6] |
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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| [7] |
MIAO Ruiyin, CHEN Kai, ZHANG Jian, DU Yanyan, MA Yan, ZHANG Ting, XU Mingqiang.
Improving the Quality of Ultra-Micronized Apricot Powder Using Cold Plasma Combined with Heat Pump Drying and Silicon Dioxide
[J]. FOOD SCIENCE, 2026, 47(4): 219-230.
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| [8] |
YIN Mingxue, LIU Xiaoyu, PENG Yong, WEI Min, ZHANG Dalong, ZHANG Xiaoyan.
Effects of Delayed Cooling and Temperature Changes on the Processing Quality of ‘Innovator’ Potato Sticks
[J]. FOOD SCIENCE, 2026, 47(4): 241-252.
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| [9] |
YOU Zhiyi, TENG Hui, ZHANG Chang, LU Minxin, CHEN Lei.
Effect of Chitosan-Zein-Perilla Essential Oil Composite Coating on Quality and Protein Changes in Perch Meat during Refrigerated Storage
[J]. FOOD SCIENCE, 2026, 47(4): 276-284.
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| [10] |
GUAN Haotian, HUANG Yongchun, TANG Xiangyi, HU Xinyue, LI Zikang, WANG Chenglong.
Effect of Chitosan Concentration on Nonanoic Acid-Encapsulated Chitosan-Indica Rice Starch Complex
[J]. FOOD SCIENCE, 2026, 47(3): 67-78.
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| [11] |
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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| [12] |
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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| [13] |
LI Su, ZHAO Yan, MIN Chengjun, ZHANG Shunliang, QI Yuxia, LIANG Erhong, LI Hongyu, ZHAO Bing, LIU Li.
Effects of Gradient Heating Sterilization and Constant High-Temperature Sterilization on Volatile Flavor Substances of Braised Beef
[J]. FOOD SCIENCE, 2026, 47(2): 215-222.
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| [14] |
LIU Jiajian, WANG Qiang, CHEN Qian, LIU Qian, KONG Baohua.
Prediction of Specific Spoilage Organisms Using Multivariate Statistical Analysis in Vacuum-Packaged Low-Temperature Emulsified Sausages
[J]. FOOD SCIENCE, 2026, 47(2): 259-269.
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| [15] |
WANG Xiaowen, TANG Zhonghua, MA Ronghua, ZHAO Ziwei, PU Lumei, XU Weibing, LI Yongcai, LONG Haitao.
Fabrication of Dialdehyde Sodium Carboxymethyl Cellulose/Arginine-Grafted Chitosan-Based Hydrogel for Grape Preservation
[J]. FOOD SCIENCE, 2026, 47(10): 320-329.
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