| [1] |
WANG Lin, WANG Jianchuang, WANG Baoying, ZHANG Yan.
Research Progress on Nanocellulose-Stabilized Essential Oil Pickering Emulsions in Bio-Based Food Packaging Films
[J]. FOOD SCIENCE, 2026, 47(8): 396-410.
|
| [2] |
YAN Chao, ZHU Xuchun, CHEN Bingyu, LIU Hongzhi.
Research Advances in the Regulatory Effects of Protein-Polyphenol Interactions on Food Functional Properties and Their Applications
[J]. FOOD SCIENCE, 2026, 47(6): 392-403.
|
| [3] |
WU Junquan, KUANG Xiaoli, LIU Chuanshun, XUE Liang, WU Qingping, YANG Meiyan.
Research Progress in the Production, Application and Regulatory Mechanisms of Yeast Proteins
[J]. FOOD SCIENCE, 2026, 47(5): 376-392.
|
| [4] |
CHANG Haijun, HUANG Yu, WEN Xin, HU Yu, ZHOU Wenbin.
Modulation of Protein Structure and Function by Plant Polyphenols: Interaction Mechanisms and Applications in Food Systems
[J]. FOOD SCIENCE, 2026, 47(5): 411-421.
|
| [5] |
LI Nianzu, LI Yunfei, LI Rongfang, YAO Yuling, YANY Yingchun, WANG Feng.
Composition and Differential Metabolic Pathway Analysis of Endophytic Microbial Communities in Chaenomeles speciosa (Sweet) Nakai from Different Genuine Production Areas
[J]. FOOD SCIENCE, 2026, 47(5): 141-150.
|
| [6] |
LI Ruyi, FU Jina, CHEN Mianhong, LI Wenyang, ZENG Fanke, GAO Yuanyuan, ZHOU Wei.
Recent Progress in the Application of Deep Eutectic Solvents to Natural Edible Essential Oils
[J]. FOOD SCIENCE, 2026, 47(4): 334-344.
|
| [7] |
LI Tianyu, CHEN Hua, ZHENG Yanyan, ZUO Jinhua, WANG Yunxiang, FENG Xinyi, WANG Zhengrong.
Effect of Ozone Treatment on Postharvest Microbial Diversity and Nutritional Quality of Fresh Sweet-Waxy Corn during Storage
[J]. FOOD SCIENCE, 2026, 47(3): 283-292.
|
| [8] |
LIU Jiaxian, KAN Qixin, HU Wei, ZHOU Liang, GENG Pengfei, CAO Yong.
Advances in Research on Egg Yolk Lecithin: Extraction, Identification, Bioactivities and Applications
[J]. FOOD SCIENCE, 2026, 47(2): 386-397.
|
| [9] |
YANG Ran, WU Guangwei, YANG Ning, CHEN Xuan, HU Jiayong, JIN Weiping, SHEN Wangyang.
Rapid Screening of Sweeteners through Cluster Analysis of Taste Attributes and Machine Learning
[J]. FOOD SCIENCE, 2026, 47(2): 48-57.
|
| [10] |
WANG Qianqian, SUN Yue, LONG Ruixue, WU Zeyu, JIANG Li, ZHAO Jiansheng, ZHANG Hao, XU Baocai, XU Feiran.
Application of Oregano Essential Oil-Based Antibacterial Film in the Preservation of Fresh Ningxia Tan Sheep Meat
[J]. FOOD SCIENCE, 2026, 47(1): 249-257.
|
| [11] |
WANG Fei, ZHOU Weitong, Liang Liting, ZHANG Chengfeng, YANG Xiaohui, ZHANG Yi, HOU Leiping, SHI Yu.
Effect of Combined Application of Calcium and Zinc on Fruit Quality of Tomato
[J]. FOOD SCIENCE, 2025, 46(9): 11-19.
|
| [12] |
YANG Kun, WU Runlin, LI Qiqi, LI Kaiqi, XIONG Shanbai, LIU Ru.
Advances in the Application of Simulation Methods for NaCl Diffusion during Salting of Aquatic Products
[J]. FOOD SCIENCE, 2025, 46(8): 346-354.
|
| [13] |
XIONG Yanshu, WEI Wei, LI Mei, WANG Jiaxin, LU Haiqin, LI Wen, LI Kai.
Construction of Polyamine Modified Soy Protein/Graphene Oxide Composite Aerogel and Mechanism by Which It Efficiently Removes Saccharin
[J]. FOOD SCIENCE, 2025, 46(7): 23-33.
|
| [14] |
WANG Zixi, SHEN Qun, WANG Chao, ZHAO Qingyu.
Research Progress in Function and Processing of Wheat Oligopeptides
[J]. FOOD SCIENCE, 2025, 46(7): 337-345.
|
| [15] |
WANG Yan, CHEN Xuling, ZHAO Chunxia, CHEN Qijiao, Meng Ziye, WANG Jiyue, YANG Li, ZHAO Shunjiang, LIANG Chenggang.
Metabolomics and Antioxidant Capacity Analysis of Flavonoids in the Bran of Purple-Black Kam Sweet Rice (Oryza sativa L. var. glutinosa Matsum)
[J]. FOOD SCIENCE, 2025, 46(6): 192-200.
|