| [1] |
NIU Yinyin, YANG Shizhan, WEI Pengfei, ZHANG Jian, ZHAO Yang.
Effect of Potato Starch on the Eating Quality and in Vitro Digestibility of Non-fried Buckwheat Instant Noodles
[J]. FOOD SCIENCE, 2026, 47(4): 79-87.
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| [2] |
YANG Chengjun, CHEN Liang, WANG Hualei, WANG Xinze, ZHANG Su, GU Ruizeng, MENG Ganlu, LIU Wenying.
Characterization of Wheat Peptides and Their Ameliorative Effects and Mechanism on Alcohol-Induced Damage in Hepatocytes
[J]. FOOD SCIENCE, 2026, 47(3): 198-209.
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| [3] |
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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| [4] |
LIU Jiajia, ZHANG Yimeng, YAN Qianqian, YUE Yuhan, LIU Yuanhong, WANG Wentao, SUN Shenglin.
Stabilization and Curcumin-Loading Capacity of Pickering Emulsions Using Ultrasonic-Assisted Octenyl Succinic Anhydride-Modified Millet Starch
[J]. FOOD SCIENCE, 2026, 47(10): 75-84.
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| [5] |
ZHANG Zihao, SHEN Qiangyu, SUN Guo, GONG Fayong, ZENG Yingjie, ZUO Qinglü, LI Jing, YANG Huirong.
Comparative Study on Nutritional, Structural, Digestive Properties and Bioactivities of Tartary Buckwheat Protein Fractions
[J]. FOOD SCIENCE, 2026, 47(1): 195-204.
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| [6] |
WANG Baoyi, HU Xuefang, PEI Haisheng, ZHAI Xiaona, LIANG Liang, LI Yuanyuan.
Quality Characteristics Improvement of Wheat Bran by Ultrafine Grinding Combined with Gradient Glutenin Addition
[J]. FOOD SCIENCE, 2025, 46(8): 283-292.
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| [7] |
WANG Zixi, SHEN Qun, WANG Chao, ZHAO Qingyu.
Research Progress in Function and Processing of Wheat Oligopeptides
[J]. FOOD SCIENCE, 2025, 46(7): 337-345.
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| [8] |
DENG Chong, HU Xiuting, LUO Shunjing, LIU Chengmei.
Effects of Different Milling Methods on the Quality of Whole Wheat Flour
[J]. FOOD SCIENCE, 2025, 46(3): 196-203.
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| [9] |
ZHANG Yu, HU Yifan, ZHAO Yiming, ZHOU Chenguang, BAO Yulong.
Effect and Mechanism of the Addition of Octenyl Succinic Anhydride-Modified Starch on the Release of Volatile Compounds from Fish Soup
[J]. FOOD SCIENCE, 2025, 46(24): 98-105.
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| [10] |
WU Qiyong, ZHANG Wangyue, ZHAO Jianglin, YUAN Jian, BU Tingting, LIN Yongchi, SUN Peilong, CAI Ming.
Protective Effect of Tartary Buckwheat Seedling Powder on Dextran Sodium Sulfate-Induced Ulcerative Colitis in Mice
[J]. FOOD SCIENCE, 2025, 46(24): 189-199.
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| [11] |
LI Peicheng, WANG Jing, LIANG Ningjie, ZHENG Xueling, LIU Chong.
Effects of Differences in Starch Structure among Different Wheat Mill Streams on Their Physicochemical Properties
[J]. FOOD SCIENCE, 2025, 46(23): 94-101.
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| [12] |
CAO Yanan, LIU Yizhi, PENG Lianxin.
Mechanism by Which Tartary Buckwheat-Derived Exosome-like Nanovesicles Regulate the Inflammatory Response and Polarization of RAW264.7 Cells in Vitro
[J]. FOOD SCIENCE, 2025, 46(22): 157-170.
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| [13] |
YUAN Zhihe, LIU Wanchen, WEI Chenxi, AN Jianhui, SHANG Longchen, TAO Yexing, TIAN Cheng, DENG Lingli.
Effect of Chlamydomonas reinhardtii Powder on the Network Structure of Wheat Dough and the Quality of Steamed Bun
[J]. FOOD SCIENCE, 2025, 46(20): 88-99.
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| [14] |
LUO Jiangtao, ZHAO Chi, TANG Aoxing, ZHANG Fengju, DU Yufeng, LI Zhihua, PU Zongjun.
Effects of Different Wheat Varieties on the Quality, Microbial Community Structure, and Metabolites of Strong Aroma-Type Daqu
[J]. FOOD SCIENCE, 2025, 46(20): 133-141.
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| [15] |
ZHANG Wangyue, WU Qiyong, ZHAO Jianglin, YUAN Jian, BU Tingting, LIN Yongchi, SUN Peilong, CAI Ming.
Ameliorative Effect of Tartary Buckwheat Bran on Dextran Sodium Sulfate-induced Colitis in Mice
[J]. FOOD SCIENCE, 2025, 46(17): 180-188.
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