| [1] |
YUE Jialin, ZHANG Huihui, SUN Peizi, TAN Yuting, BAO Zhijie, LI Dongmei.
Improving the Quality Stability of High-Fat Composite Fish Sausage Using Soy Protein Isolate-Xanthan Gum Composite Emulsion Gel
[J]. FOOD SCIENCE, 2026, 47(9): 75-85.
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| [2] |
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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| [3] |
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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| [4] |
CHENG Ye, HUANG Haoran, WANG Ying, XIONG Zhixin.
Calibration Transfer of Near-Infrared Spectroscopic Model for Soluble Solid Content Predication of Apples by the Combined Use of Direct Standardization and Piecewise Direct Standardization
[J]. FOOD SCIENCE, 2025, 46(8): 34-40.
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| [5] |
WANG Jialong, MA Kun, GAO Peng, ZHU Jinfang, ZHANG Ping, HUANG Fan.
A Portable Non-destructive Detector for Kabocha Squash Quality Based on Visible and Near-Infrared Spectroscopy
[J]. FOOD SCIENCE, 2025, 46(6): 254-262.
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| [6] |
WANG Hongmei, LI Zhe, LI Ling, LI Shu, JIA Junjie, WANG Qian, HU Yongxin, WANG Songtao, SHEN Caihong, ZHONG Xiaozhong.
Correlation between Physicochemical Properties of Different Sorghum Varieties for Baijiu Making and Their Hydration Kinetics
[J]. FOOD SCIENCE, 2025, 46(5): 57-64.
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| [7] |
BIAN Zihan, CHEN Qian, LI Jiali, LIU Zihan, SHUAI Boyu, OUYANG Linghuan, ZHAO Zhiyao, QIAN Jianping.
Predictive Modeling for Nondestructive Determination of Soluble Solids Content in Kiwifruits Based on Optimized Regional Features of Hyperspectral Images
[J]. FOOD SCIENCE, 2025, 46(24): 1-8.
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| [8] |
LIU Yang, MA Chengzhang, HU Weihang, TAO Xin, XU Fei.
Breeding of Selenium-Enriched Yeast and Extraction and Application of Bioorganic Selenium
[J]. FOOD SCIENCE, 2025, 46(24): 181-188.
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| [9] |
JIANG Huimin, PENG Jiakun, HU Zhengyan, PENG Qunhua, GAO Jianjian, BAO Rifang, XU Baoling, ZHU Yin, LIN Zhi, DAI Weidong.
Effects of Anaerobic Treatment at Different Withering Degrees on the Chemical Composition and Sensory Quality of γ-Aminobutyric Acid-Enriched White Tea
[J]. FOOD SCIENCE, 2025, 46(20): 14-25.
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| [10] |
WU Zhijing, LIU Fuqiang, LI Zhigang, CHEN Hui.
Spectroscopic Method for Detection of Soluble Solid Content in Cherry Tomato Using Deep Convolutional Generative Adversarial Network-Based Data Augmentation
[J]. FOOD SCIENCE, 2025, 46(2): 214-221.
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| [11] |
HU Jucheng, ZHAO Wenzhu, YU Yiding, WU Chunjian, FU Pengcheng, YU Zhipeng.
Research Progress in Functional Properties and Selenium Speciation of Food-Borne Selenium-Enriched Proteins
[J]. FOOD SCIENCE, 2025, 46(19): 379-385.
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| [12] |
LI Kangyuan, WANG Jiawei, CHEN Liping, ZHONG Ruyin, LIU Jiamin, WANG Qihao, ZHOU Aimei, CAO Yong, XIAO Suyao.
Structural Characterization, in Vitro Immunodulatory and Anti-inflammatory Activity of Selenium-Chelating Casein Phosphopeptide
[J]. FOOD SCIENCE, 2025, 46(18): 25-35.
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| [13] |
HAN Xue, LI Wenzhao, ZHAO Wei, WANG Penghao, LI Ruizhi, WANG Sirui.
Effect of Freezing Combined with Coating Treatment on Reducing the Oil Content of Reconstituted French Fries
[J]. FOOD SCIENCE, 2025, 46(17): 254-262.
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| [14] |
LI Tianle, WANG Chenlei, MAN Duhu, ZHAO Congying, JIN Liang, SU Lin, WU Haifeng, JIN Ye.
Effect of Dietary Selenium Addition on Antioxidant Capacity and Quality of Mutton
[J]. FOOD SCIENCE, 2025, 46(14): 72-80.
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| [15] |
ZHU Lei, LIU Yunting, WANG Yuanyuan, HU Xixi, WANG Mingjie, ZHANG Chao, JIANG Zeyu.
Comparative Analysis of Phenolic Contents, Antioxidant Activity and Anthocyanin Characteristics in the Pericarps of Three Small Berries in Northern China
[J]. FOOD SCIENCE, 2025, 46(14): 238-247.
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