| [1] |
GU Xinzhe, WU Jinhong, WANG Zhengwu.
Effects of Heat-Moisture Treatment and Pullulanase Treatment on the Nutritional Functionality, Biological Activity and Physicochemical Characteristics of Highland Barley Flour
[J]. FOOD SCIENCE, 2026, 47(2): 223-233.
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| [2] |
SONG Sijia, LIN Yingying, ZHANG Yuning, GUO Huiyuan.
In Vitro Digestion Characteristics of Partially Dephosphorylated Bovine β-Casein
[J]. FOOD SCIENCE, 2026, 47(2): 40-47.
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| [3] |
GAN Hongxiang, XU Anning, ZHOU Lu, LUO Fangfang, FENG Zhongyang, GAO Binru, LI Zhuosi, WANG Xiang, DONG Qingli, QIN Xiaojie.
Comparative Analysis of Genomic Characteristics and Virulence Factors of Salmonella Typhimurium Monophasic Variant Isolates from Foods and Humans
[J]. FOOD SCIENCE, 2025, 46(6): 116-123.
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| [4] |
WANG Mingming, CHEN Yinyan, YU Zhijin, SHENG Jun, ZHAO Cunchao.
Effects of Homogenization and Sterilization Conditions on microencapsulation and Storage Stability of Walnut Oil
[J]. FOOD SCIENCE, 2024, 45(6): 199-207.
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| [5] |
CHEN Yali, FENG Wenhui, JU Ning, YANG Yonglong, LI Zhiwei, GENG Xiaolu, LÜ Jiaping, WANG Yunna, XIE Ning, QIAN Wentao, ZHANG Shuwen.
Effect of Hydrophilic-Lipophilic Balance Value of Mono- and Di-Fatty Acid Esters Combined with Tween 80 on the Quality of Whipped Cream
[J]. FOOD SCIENCE, 2024, 45(13): 1-7.
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| [6] |
XIE Han, LIU Ruishan, ZHANG Xiaojuan, FENG Jingyi, CHAI Lijuan, LU Zhenming, SHI Jinsong, XU Zhenghong.
Tolerance of Lactobacillus to Organic Acids and Their Fermentation Performances in Fruit and Vegetable Juices
[J]. FOOD SCIENCE, 2022, 43(6): 149-157.
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| [7] |
WANG Jiaxin, LI Yang, LI Zaigui, WANG Lili.
Effects of Different Particle Sizes on the Structure, Functional Properties and Reconstitution Stability of Highland Barley Bran
[J]. FOOD SCIENCE, 2022, 43(3): 54-61.
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| [8] |
LI Mengfei, LI Borui, SUN Mengya, CHEN Cunshe, LI He, LIU Xinqi, PANG Zhihua.
Construction of Whey Protein Isolate-Xanthan Gum “Core-Shell” Composite Particles
[J]. FOOD SCIENCE, 2022, 43(20): 1-6.
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| [9] |
JI Yuxue, ZHENG Lili, YANG Yang, ZHONG Shuang, AI Binling, ZHENG Xiaoyan, XIAO Dao, SHENG Zhanwu.
Preparation and Characterization of β-Lactoglobulin Nanoparticles Loaded with Three Polyphenols
[J]. FOOD SCIENCE, 2022, 43(2): 18-26.
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| [10] |
LI Shaohui, SHENG Qinghai, ZHAO Wei, SONG Jianing, LI Pengliang, ZHANG Aixia, LIU Jingke.
Effect of Foxtail Millet Flours with Different Particle Sizes on Rheological Properties of Dough and Texture Characteristics of Steamed Bread
[J]. FOOD SCIENCE, 2022, 43(16): 98-106.
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| [11] |
WU Feiyang, GU Yue, MA Mingyang, JIANG Shujuan, QIAN Fang, MU Guangqing, LENG Youbin, ZHU Xuemei.
Progress in Research on Functional Properties of Natural Small Molecule Emulsifiers in Oil-in-Water Emulsions and Their Interactions with Other Emulsifiers
[J]. FOOD SCIENCE, 2021, 42(23): 284-293.
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| [12] |
LUO Mingyang, WU Juqing, NIAN Yingqun, ZHAO Di, YU Lili, LI Chunbao.
Physicochemical Properties and in Vitro Digestion Properties of Infant Puree Made from Different Species of Raw Meat
[J]. FOOD SCIENCE, 2021, 42(21): 105-110.
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| [13] |
ZHANG Shikai, HE Ziyang, QIN Weishuai, CHENG Yue, XU Fangzhou, LI Laicheng, WU Peng.
Physicochemical Characterization and Emulsification Properties of Cerasus humilis Fruit Pectin
[J]. FOOD SCIENCE, 2021, 42(20): 15-21.
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| [14] |
LUO Qiang, LI Xingyang, CHEN Lianhong, ZHANG Ming, LIU Qiao, ZHANG Dawei, LUO Fan.
Composition of Lactic Acid Bacteria in Traditional Chinese Pickles and Analysis of Acid Production and Acid Tolerance Characteristics of Excellent Strains
[J]. FOOD SCIENCE, 2021, 42(2): 158-163.
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| [15] |
HU Zhihe, ZHAO Xufei, LU Dingqiang, XUE Lu, JIA Lingyun, CHENG Kaili.
Effect of Ultra-High Pressure Combined with Mild Heat Treatment on Light Transmittance, Particle Size and Protein Solubility in Skim Milk
[J]. FOOD SCIENCE, 2021, 42(19): 170-182.
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