| [1] |
LIU Xingyong, GUAN Qingyu, LIU Chengfei, XUE Changhu, SHEN Zhaopeng, CHEN Xiang, SUN Nuannuan, XU Tao, LI Zhenxing.
Simultaneous Determination of Sodium Alginate Content and the Molar Ratio of β-D-Mannuronic Acid to α-L-Guluronic Acid Based on Potentiometric Titration
[J]. FOOD SCIENCE, 2026, 47(4): 161-171.
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| [2] |
CHEN Zhuo, CHEN Huimin, LI Qianwen, DOU Xiaoxue, CHEN Shuxing.
Effect of Ultrasonic Treatment Combined with pH Shift on Functional and Structural Properties of Potato Proteins and Correlation Analysis between Them
[J]. FOOD SCIENCE, 2025, 46(12): 258-266.
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| [3] |
WANG Shuo, ZHANG Yanqing, XIE Junbo.
Mitigative Effect and Underlying Mechanism of Spinosin on β-Lactoglobulin Glycation
[J]. FOOD SCIENCE, 2025, 46(11): 29-39.
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| [4] |
YIN Kaiping, LIN Duanquan, CHEN Yulei, ZHANG Lingjing, HE Wenxiong, WENG Ling, CAO Minjie, SUN Lechang.
Effect of Hyaluronic Acid on Physicochemical and Gel Properties of Surimi from Litopenaeus vannamei
[J]. FOOD SCIENCE, 2024, 45(12): 78-89.
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| [5] |
DING Xinxin, FAN Xin, CAI Qiling, LI Xiaoping.
Effect of Guar Gum on Structure and Physicochemical Properties of Fermented Wheat Starch
[J]. FOOD SCIENCE, 2023, 44(8): 86-92.
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| [6] |
WANG Tiantian, ZHU Yichen, XIE Yong, ZHOU Kai, LIAO Xianyan, HUANG Junyi, XU Baocai.
Research Progress on Changes in Structure and Functional Properties of Myoglobin during Processing and Storage and Their Effect on the Quality of Meat Products
[J]. FOOD SCIENCE, 2023, 44(3): 393-399.
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| [7] |
ZHOU Haidong, TANG Shanhu, LI Sining, LIAO Binxu, MA Yuan, LUO Zhuoling, WANG Jianxiang, PAN Kun, CHEN Hanshuanglu.
Effect of Adding Hyaluronic Acid with Various Molecular Masses on the Quality of Yogurt
[J]. FOOD SCIENCE, 2023, 44(20): 189-197.
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| [8] |
HAN Xinrui, LI Zhaorui, FAN Xin, LI Baoling, CAO Yungang, XIONG Youling.
Effect of L-Lysine on Gelling Properties of Myofibrillar Protein Damaged by Freezing
[J]. FOOD SCIENCE, 2022, 43(2): 1-7.
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| [9] |
MA Wenhui, KUANG Jiwei, LI Baoling, GAO Xiang, CAO Yungang, HUANG Junrong.
Effect of L-Arg Concentration on Structural and Gelling Properties of Myofibrillar Protein under Oxidative Conditions
[J]. FOOD SCIENCE, 2021, 42(24): 24-31.
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| [10] |
WANG Zhao, XU Kang, WANG Fang, GUO Yannan.
Progress in Research on Physiological Function and Mechanism of Oral Hyaluronic Acid
[J]. FOOD SCIENCE, 2021, 42(23): 1-10.
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| [11] |
WU Sujuan, LIU Zhanmin, WANG Zhaoming, ZHOU Hui, ZHOU Kai, XU Baocai.
Recent Progress on Understanding the Effect of Food Processing on Structural and Functional Properties of Hemoglobin
[J]. FOOD SCIENCE, 2021, 42(21): 256-262.
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| [12] |
FENG Xin, SU Xianbo, MA Mingsi, MA Liang, DAI Hongjie, YU Yong, GUO Ting, ZHOU Hongyuan, ZHANG Yuhao.
Molecular Mechanism of Rapid Gelatinization of Rabbit Skin Collagen
[J]. FOOD SCIENCE, 2019, 40(17): 65-71.
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| [13] |
FENG Jing, LIN Wanling, LI Laihao, YANG Xianqing, WANG Jinxu, WU Yanyan, HUANG Hui, HU Xiao, HAO Shuxian.
Structural Changes of Muscle Sarcoplasmic Protein from Crisp Grass Carp (Ctenopharyngodon idellus C. et V) during Crispness Formation
[J]. FOOD SCIENCE, 2018, 39(4): 1-5.
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| [14] |
LIU Chenghua, LI Shun, ZHANG Yawei, LIU Shixin, HUANG Xiaochuang, CHEN Dongdong, PENG Zengqi.
Characteristics of Intramuscular Connective Tissue in Low Sodium Dry-Cured Meat during Processing
[J]. FOOD SCIENCE, 2018, 39(1): 91-98.
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| [15] |
GUO Li,, LIU Bin,, WEN Chengrong,, SONG Shuang,, ZHU Beiwei,.
Qualitative Analysis of Polysaccharides from Different Tissues of Turbot (Scophthalmus maximus) by HPLC-MS/MS
[J]. FOOD SCIENCE, 2017, 38(8): 171-178.
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