| [1] |
SHAO Qi, ZHANG Yu, LUO Xuelian, WANG Xiujuan, LI Xia, MA Shunlong, CAO Yong, LIU Jingsheng.
Effects of Four Functional Sugars on the Quality and Starch Structure of Fermented Maize Dough
[J]. FOOD SCIENCE, 2026, 47(9): 116-127.
|
| [2] |
CHEN Xiaodie, AO Ning, WANG Kun, DONG Nan, WANG Guoze, Deng Ying, LI Fei, CHEN Zhifeng, LIU Jia.
Effect of Fermentation on Structure, Physicochemical and in Vitro Fermentation Characteristics of Dietary Fiber in Mustard Green Stems
[J]. FOOD SCIENCE, 2026, 47(9): 163-178.
|
| [3] |
WANG Yushan, HUANG Gang, ZHANG Yukun, WANG Ting, XIE Yaodi, YU Aihuan, YANG Ruixin, XU Lei, TAO Wenliang, YAO Qilong, FU Shuangcheng, LIANG Yuteng, LIU Wangjing.
Effects of Dietary Inclusion of Allium mongolicum Regel Flavonoids on Meat Quality in Male Dairy Goat Kids during Post-Mortem Aging
[J]. FOOD SCIENCE, 2026, 47(7): 20-32.
|
| [4] |
ZHU Xiang, ZHANG Xiaoyu, LIU Zhi, LE Dexiang, CHEN Nan.
Development of a Multi-machine Learning Model Fusion and Stacking Approach for Online Sorting of Zhaotong Sugar-Heart Apples Using Visible/Near-Infrared Spectroscopy
[J]. FOOD SCIENCE, 2026, 47(7): 345-352.
|
| [5] |
GUO Wenwen, YUAN Yuan, HU Hao.
Research Progress in Fiber Structure Characterization and Ingredient Regulation Mechanism of High-moisture Extruded Plant-Based Protein Meat
[J]. FOOD SCIENCE, 2026, 47(6): 383-391.
|
| [6] |
YIN Mingxue, LIU Xiaoyu, PENG Yong, WEI Min, ZHANG Dalong, ZHANG Xiaoyan.
Effects of Delayed Cooling and Temperature Changes on the Processing Quality of ‘Innovator’ Potato Sticks
[J]. FOOD SCIENCE, 2026, 47(4): 241-252.
|
| [7] |
YI Cuiping, XIE Junwen, ZHANG Sijie, LI Zuyin, LIU Yanlan.
Effect of Deep Eutectic Solvent-Modified Rice Bran Dietary Fiber on Physicochemical Properties of Indica Rice Starch
[J]. FOOD SCIENCE, 2026, 47(2): 85-91.
|
| [8] |
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.
|
| [9] |
LIN Tiantian, CHANG Yuan, YU Dawei, YU Shuhuai, QI Yong, PANG Minxia.
Pear Pomace Valorization: Development and Comprehensive Quality Evaluation of a Beverage Fermented by Lactic Acid Bacteria
[J]. FOOD SCIENCE, 2026, 47(10): 116-126.
|
| [10] |
CAI Yuzhen, JIN Xin, BI Jinfeng, XIE Yitong, REN Haiwei.
Synergistic Effect of Pectin-Calcium Ion-Sugar Combination on the Hardening of Low-Sugar Preserved Kiwifruit
[J]. FOOD SCIENCE, 2026, 47(1): 69-76.
|
| [11] |
HE Shanshan, LIU Liping, LIU Yanfang, FENG Jie, WANG Guangqiang, WANG Wenhan, ZHANG Jinsong.
Bioactivity and Structural Characterization of Soluble Dietary Fiber from Lyophyllum decastes
[J]. FOOD SCIENCE, 2025, 46(9): 39-47.
|
| [12] |
ZHANG Yushuo, ZHANG Jiaqi, ZHAO Jianjun, GU Aixia, QIN Peng, CHENG Xinying, JIN Jiatong, ZHOU Qian, ZHAO Wen.
Effect of Modification on the Structure and Functional Properties of Insoluble Dietary Fiber from the Discarded Outer Leaves of Chinese Cabbage
[J]. FOOD SCIENCE, 2025, 46(8): 81-91.
|
| [13] |
LI Shujuan, WANG Fengzhao, BI Jinfeng, LÜ Jian.
Multidimensional Characterization of Mass Transfer during Osmotic Dehydration: Changes in the Properties of Mixed Sugar Solutions and Dehydrated Kiwifruit Chunks
[J]. FOOD SCIENCE, 2025, 46(5): 48-56.
|
| [14] |
LI Jiyang, HUANG Qingzhi, ZHENG Mingjing, LI Zhipeng, ZHU Yanbing, NI Hui, SUN Zhaohong, JIANG Zedong, HONG Tao.
Effect of Lactic Acid Bacteria Fermentation on the Structural Characteristics and Functional Properties of Bangia fuscopurpurea Dietary Fiber
[J]. FOOD SCIENCE, 2025, 46(24): 125-134.
|
| [15] |
MIN Ao, LIU Yuan, LIU Shuxin, JIN Shengze, LI Yongqi, ZHANG Huidong, SUN Yan, YU Miao, ZHENG Liyou, ZHANG Tao, GUO Hongyan.
Zein-Based Electrospun Active Nanofiber Membrane: Regulation of Fiber Formation, Performance Characteristics, and Food Packaging Application
[J]. FOOD SCIENCE, 2025, 46(20): 345-359.
|
