| [1] |
GAO Yun, WANG Shumin, LI Hongliang, QIAN Wentao, WANG Pengjie, WANG Xiaobing, LIU Yang, WANG Menghui.
Research Progress on Maillard Browning Inhibition in Conventional Milk and Its Application Feasibility to Lactose-Hydrolyzed Milk
[J]. FOOD SCIENCE, 2026, 47(7): 394-405.
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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] |
XU Ruijun, FANG Zhenhua, WANG Qin, LIU Yang.
Preparation and Characterization of Nanobodies against Ochratoxin A
[J]. FOOD SCIENCE, 2026, 47(6): 175-181.
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| [4] |
YE Le, Gusilengtu, LIU Jianlin, ZHANG Limei, LIU Yujia, GUO Jun.
Modeling for the Classification of Milk Tea Powder and Authenticity Assessment of Traditional Cheese Based on Amino Acid Fingerprint
[J]. FOOD SCIENCE, 2026, 47(6): 325-334.
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| [5] |
WANG Jin, TANG Yajie, ZHANG Lili, WANG Rui, SUN Quancai.
Research Progress in the Analysis and Detection of Peanut Allergens in Foods: From Traditional Methods to Novel Biosensors
[J]. FOOD SCIENCE, 2026, 47(4): 1-16.
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| [6] |
JING Mengna, FU Jieyu, ZHAO Junying, LIU Yanpin, QIAO Weicang, CHEN Lijun.
Establishment and Optimization of an Untargeted Metabolomics Method for the Analysis of Breast Milk Based on Ultra-high Performance Liquid Chromatography Quadrupole Time-of-Flight Mass Spectrometry
[J]. FOOD SCIENCE, 2026, 47(3): 210-221.
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| [7] |
KONG Xiabing, KANG Wenhan, YU Ning, ZHANG Jiukai, CHEN Ying.
Research Progress on Characteristic Components and Functional Properties of Donkey Milk
[J]. FOOD SCIENCE, 2026, 47(3): 356-365.
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| [8] |
JIANG Ling, LIU Zhenlei, ZHU Zhengming.
Synthetic Biology Design of Engineered Probiotics for Short-Chain Fatty Acid Production: from Metabolic Enhancement to Smart Regulation
[J]. FOOD SCIENCE, 2026, 47(10): 1-18.
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| [9] |
KONG Chunli, LI Xinyang, HU Yimei, WANG Yanbo, WANG Bei.
Relationship between White Kidney Bean (Phaseolus vulgaris L.) Proteins and Emulsion Stability
[J]. FOOD SCIENCE, 2026, 47(1): 105-113.
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| [10] |
GAO Shenghan, MIAO Hao, NIU Qing, LIU Enhui, HE Ruiqi, HUO Chenkun, ZHANG Fei, Yang Jie, ZHAO Zhongkai.
Emulsification Characteristics of Whey Protein from Bactrian Camels in Xinjiang
[J]. FOOD SCIENCE, 2025, 46(7): 85-91.
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| [11] |
XIA Xiaoyu, WEN Caixing, CAO Wenhong, QIN Xiaoming, LI Yujin, LIN Haisheng, CHEN Zhongqin, ZHENG Huina, ZHU Guoping, GAO Jialong.
Selection of Angiotensin I Converting Enzyme Inhibitory Peptides from Enzymatic Hydrolysate of Pinctada martensii Using Surface Plasmon Resonance
[J]. FOOD SCIENCE, 2025, 46(7): 143-150.
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| [12] |
DING Kaiwei, LÜ Changxin, JIA Fengwei, LIU Xia, LIU Lingling, BAN Zhaojun.
Preparation of Soy Isolate Protein-Based pH-Sensitive Intelligent Indicator Film and Its Application in Monitoring Milk Freshness
[J]. FOOD SCIENCE, 2025, 46(6): 11-18.
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| [13] |
LI Wei, SUN Guodong, LU Jiarong, ZHAO Zhongkai, YANG Jie.
Detection of Bovine Milk Adulteration in Non-novine Milk Using Real-Time Polymerase Chain Reaction
[J]. FOOD SCIENCE, 2025, 46(6): 263-274.
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| [14] |
LIU Xiaojia, ZHANG Xiaomei, ZHANG Minghui, LI Xing, GAO Ziyue, ZHAO Junying, QIAO Weicang, CHEN Lijun.
Research Progress in Types, Functions and Detection Techniques of Glycoproteins in Breast Milk
[J]. FOOD SCIENCE, 2025, 46(6): 371-380.
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| [15] |
LIU Jinqi, ZHU Tong, XING Lina, LIU Shuangneng, ZHOU Sumei, LU Jing.
Effects of Mung Bean Varieties on Textural Characteristics and Sensory Quality of Fermented Mung Bean Milk
[J]. FOOD SCIENCE, 2025, 46(5): 106-113.
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