| [1] |
LUO Yuyang, WANG Dan, TIAN Binqi, TANG Jie, ZHANG Xingzhong.
Effect of Cinnamaldehyde-Modified Zanthoxylum schinifolium Essential Oil Microcapsules on Non-contact Microbial Inhibition and Storage Quality of Shatangju Mandarins
[J]. FOOD SCIENCE, 2026, 47(9): 291-301.
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| [2] |
CHEN Haoxuan, LIU Yiping, LIU Xue, ZHOU Wei, YANG Renqin, CHEN Dawei, ZHANG Chenchen, GUAN Chengran.
Antibacterial Effects of High-Molecular-Mass Metabolites from Lacticaseibacillus rhamnosus
[J]. FOOD SCIENCE, 2026, 47(9): 138-146.
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| [3] |
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.
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| [4] |
CHEN Jialing, FENG Yujie, ZHAO Kaixin, XIAO Jie, CAO Yong, LIU Xiaojuan.
Astaxanthin Microcapsules Prepared by Wet Milling and Spray Drying: Effect of Carrier Oil on Their Physicochemical Properties, Stability, and Bioaccessibility
[J]. FOOD SCIENCE, 2026, 47(7): 89-100.
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| [5] |
LIN Shiping, LI Panfeng, CHENG Bin, ZHAO Wei, GENG Jiaqi, SUN Yongjing, DING Yanxia.
Hypotensive Effect of Eucommia ulmoides Oliv. Seed Oil: Insights from the Perspectives of TLR4/NF-κB Signaling Pathway and Gut Microbiota
[J]. FOOD SCIENCE, 2026, 47(7): 199-210.
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| [6] |
REN Haojie, XU Zongying, LUO Haibo, WANG Cheng, LIU Qianyuan, WANG Xingna, JI Qianqian, LI Zhiqiang, SUN Rongxue, JIANG Ning.
Effect of Plasma-Activated Lactic Acid Treatment on the Quality and Microbial Community Structure of Rainbow Trout during Refrigeration
[J]. FOOD SCIENCE, 2026, 47(7): 302-313.
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| [7] |
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.
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| [8] |
BAI Zongwei, ZHAO Haoqing, WANG Xiaoxuan, WANG Yijia, CHEN Yamei, CHEN Geng, ZHANG Zuohui, ZHAO Lichao.
A Review on Factors Influencing the Chemical Composition and Functional Activity of Cinnamon Essential Oil
[J]. FOOD SCIENCE, 2026, 47(4): 387-394.
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| [9] |
WANG Mengyao, KU Mengdan, JIA Hang, SUN Shumin, XIAO Jianbo.
Degradation of Aflatoxin B1 and Zearalenone in Vegetable Oils Using Metal-Organic Framework-Immobilized Laccase: A Comparative Study
[J]. FOOD SCIENCE, 2026, 47(4): 58-69.
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| [10] |
WANG Weimin, NI Xiaoyu, WU Xinyan, GONG Rongyi, WANG Qian, CHENG Yukun, DENG Jianjun, WANG Gongpu, YANG Haixia.
Compositional Analysis of Black-Bone Chicken Egg Yolk Oil and Its Mechanism of Action in Alleviating Allergic Response in β-Lactoglobulin-Sensitized Mice
[J]. FOOD SCIENCE, 2026, 47(4): 115-128.
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| [11] |
YOU Zhiyi, TENG Hui, ZHANG Chang, LU Minxin, CHEN Lei.
Effect of Chitosan-Zein-Perilla Essential Oil Composite Coating on Quality and Protein Changes in Perch Meat during Refrigerated Storage
[J]. FOOD SCIENCE, 2026, 47(4): 276-284.
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| [12] |
SUN Yeping, ZHANG Huihui, SUN Peizi, TAN Yuting, LI Dongmei.
Effects of Oil Type and Addition Level on the Quality of High-Temperature Texturized Composite Surimi Gel
[J]. FOOD SCIENCE, 2026, 47(3): 79-91.
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| [13] |
LI Furong, LIU Wenwen, WEN Dian, LI Dongqin, CAO Yiran, LIU Qinghui, WU Zhichao, SHI Hanzhi, LI Lei, WANG Xu.
Mineral Element Distribution in the Soil-Plant System of Dried Tangerine Peel and Geographical Origin Discrimination
[J]. FOOD SCIENCE, 2026, 47(2): 290-299.
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| [14] |
HE Chenxi, CHEN Xi, DIAO Rujing, ZHANG Xinyuan, SUN Jian’an.
Fucoxanthin-Loaded Oil-in-Water (O/W) Emulsion Stabilized by Whey Protein Isolate-Docosahexaenoic Acid-Containing Phospholipid Complexes: Characterization, Biocompatibility and Effect on RAW264.7 Cells
[J]. FOOD SCIENCE, 2026, 47(2): 66-75.
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| [15] |
LIU Jiajian, WANG Qiang, CHEN Qian, LIU Qian, KONG Baohua.
Prediction of Specific Spoilage Organisms Using Multivariate Statistical Analysis in Vacuum-Packaged Low-Temperature Emulsified Sausages
[J]. FOOD SCIENCE, 2026, 47(2): 259-269.
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