| [1] |
LIU Xin, LIU Zhengfang, FU Yu, ZHANG Yuhao, FENG Xin, LI Jiawei, ZHANG Xibei, HAN Lihua.
Effects of Different Drying Methods on Quality Attributes and Volatile Flavor Compounds of Pleurotus geesteranus Extracts
[J]. FOOD SCIENCE, 2026, 47(9): 270-280.
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| [2] |
HUAN Yufei, LIU Ruitong, JIAO Yingxue, WANG Jiaying, ZHANG Zhisheng, ZHAO Kaixuan.
Construction of Skin Collagen Film and Its Application in Food Packaging
[J]. FOOD SCIENCE, 2026, 47(9): 380-390.
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| [3] |
ZHANG Shou’en, HUANG Guiying, LIU Qiaoyu, ZHANG Yuanhong, ZENG Xiaofang, CHEN Weibo, CHEN Bangsheng.
Establishment of Sensory Analysis Method for Taste Attributes of Salt-Baked Pigeon
[J]. FOOD SCIENCE, 2026, 47(7): 70-81.
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| [4] |
TANG Baosha, WU Li, XIAO Zheng, ZHENG Zhipeng, CHEN Shouhui, LI Yibin.
Effects of Rehydration Methods on the Quality and Water Mobility in Rehydrated Dried Tremella fuciformis
[J]. FOOD SCIENCE, 2026, 47(6): 253-261.
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| [5] |
QIU Yuzhen, LI Rui, ZHAO Qiaoli, WANG Zhuo, LIU Xiaofei, SONG Bingbing, ZHONG Saiyi.
Construction and Controlled Release Performance of Tilapia Myofibrillar Protein/Chitosan Oligosaccharide Nanocomplexes for Encapsulation of Curcumin
[J]. FOOD SCIENCE, 2026, 47(6): 12-22.
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| [6] |
WANG Chunyan, LI Hui, YANG Chang, MA Hairan, WU Xiuying, FEI Yajun, REN Xiangdong, FENG Zhikuan, LI Hongliang.
Functional Classification of Whey Protein Powder and Its Application in Pasteurized Fermented Milk
[J]. FOOD SCIENCE, 2026, 47(6): 99-110.
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| [7] |
TU Ran, LI Yan.
Research Progress in Taste Mechanism and Debittering Technologies of Bitter Peptides
[J]. FOOD SCIENCE, 2026, 47(5): 393-403.
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| [8] |
ZHU Xiuqing, WANG Zihan, HUANG Yuyang, GUO Ruqi, LIU Linlin, WANG Ying, ZHU Ying.
Research Progress on Plant Protein-Based Emulsion Gels as Fat Substitutes
[J]. FOOD SCIENCE, 2026, 47(4): 305-314.
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| [9] |
JIANG Pengfei, GAO Haidong, XIAO Zuobing, SHI Guanying, ZHANG Le, ZHAO Lili, SHI Yuting, ZHANG Xuefeng, WANG Zhaogai.
Effects of Different Drying Methods on Physicochemical Properties, Antioxidant Activity, and Volatile Components of Garlic
[J]. FOOD SCIENCE, 2026, 47(3): 257-267.
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| [10] |
CHEN Yan, MA Chunmin, SUN Xiuyu, YANG Yang, XU Yue, ZHANG Guang, XU Xinyu, WANG Bing, ZHANG Na.
Research Progress on Flavor Analysis Technologies and Release Mechanisms in Cereal Processing
[J]. FOOD SCIENCE, 2026, 47(2): 334-346.
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| [11] |
ZHANG Le, SHI Yuting, SHI Guanying, JIANG Pengfei, ZHAO Lili, XIAO Zuobing, CHENG Yiming, WANG Zhaogai.
Multi-index Assessment of Chili Pepper Drying Methods: Drying Efficiency, Quality Characteristics, and Flavor Profiles
[J]. FOOD SCIENCE, 2026, 47(10): 271-283.
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| [12] |
HE Xiaolan, ZHENG Nan, ZHAO Yankun, WANG Jiaqi, MENG Lu.
Research Progress in Detection Methods for Spore-Forming Bacteria
[J]. FOOD SCIENCE, 2025, 46(9): 391-400.
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| [13] |
YANG Junlin, YANG Shaojuan, WU Cheng, YIN Yanshun, YOU Xiaolong, ZHAO Wenyu, ZHU Anran, WANG Jia, HU Feng, HU Jianfeng, WANG Diqiang.
Combing the Entropy Weight Method with Fuzzy Mathematics for Assessing the Quality and Post-Ripening Mechanism of High-Temperature Daqu during Storage
[J]. FOOD SCIENCE, 2025, 46(9): 48-62.
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| [14] |
LAI Haibin, GAO Jing.
Preparation Methods, Interactions and Functional Properties of Starch-Macromolecule Complexes: A Review
[J]. FOOD SCIENCE, 2025, 46(6): 285-294.
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| [15] |
ZHANG Qingyi, GUO Ruirui, JIA Caihua, ZHENG Yifu, TANG Lin, DENG Qianchun, CHENG Chen, HUANG Fenghong, ZHAO Siming, TANG Cui’e.
Recent Progress in Understanding the Properties of Linseed Cyclic Peptides and the Mechanism Underlying Their Bitter Taste
[J]. FOOD SCIENCE, 2025, 46(5): 319-327.
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