| [1] |
WU Shuxia, XU Fei, ZHANG Xiaoming, XU Yujuan, LI Cong, ZHOU Hui, XU Baocai.
Enhancing the Antioxidant Activity and Flavor Stability of Ham Sausage Using a Porous Starch/β-Cyclodextrin Composite Encapsulation System Loaded with Curcumin and Lycopene
[J]. FOOD SCIENCE, 2026, 47(9): 95-105.
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| [2] |
WEI Xueyan, CHEN Mengxin, LIU Wen, LIU Xueping, XU Kang, ZHAO Li, WANG Daijie, GUO Mengmeng.
Preparation of Hawthorn Pectin-Zein Composite Nanoparticles and Their Efficacy for Lycopene Delivery
[J]. FOOD SCIENCE, 2026, 47(1): 96-104.
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| [3] |
ZHAO Wenhong, HE Ying, GONG Zhaohai, GUAN Erqi.
Multiscale Structural Characterization of the Assembly Mode of Amylose-Lycopene Complexes
[J]. FOOD SCIENCE, 2024, 45(4): 18-25.
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| [4] |
YANG Zhiyi, LIU Na, JIA Yulong, QIN Likang, BAO Aiming, QIN Weijun, LIANG Xiaoyang.
Enhancing Effect of Cooking of Fermented Tomato Sour Soup with Added Oil on Lycopene cis/trans Isomerization
[J]. FOOD SCIENCE, 2024, 45(11): 68-74.
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| [5] |
ZHANG Hongyan, SHI Kaixin, PAN Siyi.
Research Progress on Lycopene Isomerization
[J]. FOOD SCIENCE, 2023, 44(19): 330-349.
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| [6] |
WANG Fanyu, HE Weiwei, LI Dajing, GUO Qingqi, LUO Hao, LU Yizhu, BAO Yihong, ZHANG Zhongyuan.
Cloning, Expression and Functional Analysis of Lycopene Cyclase Gene from Maize
[J]. FOOD SCIENCE, 2023, 44(18): 77-84.
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| [7] |
LI Wanrong, TIAN Bingren, XU Dan, WANG Jie, CHENG Jianhua, LIU Yumei.
Preparation and Stability of β-Acids-Lycopene/HP-β-CD Inclusion Complex
[J]. FOOD SCIENCE, 2022, 43(6): 17-26.
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| [8] |
MA Yongqiang, XIU Weiye, LI Chenchen, WANG Yiqi, CHEN Junjie.
Optimization of Preparation Process for Lycopene-Loaded Nanostructured Lipid Carrier by Central Composite Design-Response Surface Methodology
[J]. FOOD SCIENCE, 2021, 42(3): 121-127.
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| [9] |
CHEN Yulu, LÜ Peifeng, YUAN Fang.
Preparation and Stability Evaluation of Novel Lycopene Microcapsules
[J]. FOOD SCIENCE, 2021, 42(19): 134-140.
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| [10] |
WANG Qingyu, WANG Mengyao, HUANG Huimin, JIANG Yun, DONG Huibin, CHEN Lei.
Construction of Pectin/Sodium Caseinate Composite Delivery System and Controlled Release Mechanism of Incorporated Lycopene from It
[J]. FOOD SCIENCE, 2020, 41(19): 83-89.
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| [11] |
LI Tong, ZHANG Hong, ZHAO Xiaotong, ZHANG Yinglong, ZHANG Huajiang, XIA Ning, LIU Chunzhe, SUN Duowen.
Preparation and Packaging Properties of Soybean Protein Isolate/Cellulose Nanofiber/Ferulic Acid Composite Film
[J]. FOOD SCIENCE, 2020, 41(17): 253-260.
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| [12] |
LI Yuhao, LI Zhaoying, ZHOU Wei, FU Tiaokun, ZOU Liqiang, PENG Shengfeng, CHENG Ce, LIU Wei.
Effects of Pitaya Stem Phytosterol on Stability and Release Properties of Curcumin Nanoliposomes
[J]. FOOD SCIENCE, 2020, 41(16): 68-76.
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| [13] |
WU Haibo, YU Jingwen, WU Changling, LI Yang, JIANG Lianzhou, TENG Fei, WANG Zhongjiang.
Cavitation Microjet Effects on Structural and Functional Properties of Okara Dietary Fiber
[J]. FOOD SCIENCE, 2020, 41(1): 94-99.
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| [14] |
GUO Hongwei, ZHAO Chengbin, WU Yuzhu, ZHANG Hao, ZHANG Suixin, LI Yan, XU Xiuying, LIU Jingsheng.
Structure and in Vitro Digestibility of Adzuki Bean (Vigna angularis) Starch-Lipid Complexes
[J]. FOOD SCIENCE, 2019, 40(21): 21-27.
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| [15] |
ZHENG Li, LI Da, NIU Honghong, MIAO Xinyu, WANG Jinghui, SU Ying.
ZHENG Li, LI Da, NIU Honghong, MIAO Xinyu, WANG Jinghui, SU Ying
[J]. FOOD SCIENCE, 2019, 40(20): 185-191.
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