| [1] |
ZHANG Zihao, ZHANG Xiaoxin, FAN Chunjuan, WANG Junqiao, NIE Shaoping.
Structure Characterization and in Vitro Fermentation of Polysaccharides from Euodiae Fructus
[J]. FOOD SCIENCE, 2025, 46(4): 1-9.
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| [2] |
LIU Wenbo, ZHAO Qing, LI Hailan, LIAO Tao, ZU Xiaoyan.
Preparation, in Vitro Anti-inflammatory Activity and Structural Characterization of Acipenser schrenckii Milt Peptide
[J]. FOOD SCIENCE, 2024, 45(21): 112-120.
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| [3] |
LIU Xuemei, WANG Huamin, ZHAO Li, BAI Chunqing.
Comparative Studies on Interaction Mechanism of Hesperidin and Naringin with Casein
[J]. FOOD SCIENCE, 2023, 44(4): 162-170.
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| [4] |
FENG Yarong, DU Junjie.
Effects of Precooling Treatments on Postharvest Storability and Neohesperidin Metabolism in Sweet Cherries
[J]. FOOD SCIENCE, 2023, 44(15): 239-260.
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| [5] |
ZHANG Fengting, HU Tan, PAN Siyi.
Effects of Fusarium nivale and Aspergillus sojae on Transformation of Hesperidin into Hesperitin-7-O-glucoside
[J]. FOOD SCIENCE, 2022, 43(22): 145-150.
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| [6] |
JIANG Guangyang, HOU Xiaoyan, REN Wen, WU Hejun, LI Shanshan, SHEN Guanghui, CHEN Anjun, WANG Zhangying, ZHANG Zhiqing.
Preparation of Indicator Films Based on Sodium Carboxymethyl Cellulose/Starch and Purple Sweet Potato Anthocyanins for Monitoring Fish Freshness
[J]. FOOD SCIENCE, 2020, 41(12): 250-258.
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| [7] |
WANG Qiang, CHEN Jinyin, XU Mingsheng, SHEN Yonggen, ZHOU Ming, ZHU Fengni, LU Jianqing, CHENG Hongzhen.
Effect of Huanglongbing on the Quality of Newhall Navel Orange
[J]. FOOD SCIENCE, 2019, 40(9): 48-53.
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| [8] |
LI Lu, HUANG Liang, SU Yu, FU Xiaokang.
Structural Characterization and Functional Properties of Ultrafine Dietary Fiber from Phyllostachys praecox
[J]. FOOD SCIENCE, 2019, 40(7): 74-81.
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| [9] |
ZHANG Sanfeng, WANG Yifei, FENG Tao, ZHUANG Haining, SONG Shiqing, YAO Lingyun, SUN Min, XU Zhimin.
Structural Characterization and Dilute Solution Properties of Hericium erinaceus β-Glucan
[J]. FOOD SCIENCE, 2019, 40(12): 85-91.
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| [10] |
WANG Pan, FAN Jinling, YANG Yapei, ZHANG Yue.
Increased Solubility of Curcumin by Phytoglycogen Loading
[J]. FOOD SCIENCE, 2019, 40(12): 30-36.
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| [11] |
ZHANG Ling, TAN Nanfeng, LI Chunhai, ZHOU Huimin, ZHANG Zhong, LI Wen.
Preparation and Identification of Calcium Citrate Malate from Tilapia Scale
[J]. FOOD SCIENCE, 2019, 40(10): 265-271.
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| [12] |
YANG Xiaobin, ZHOU Aimei, WANG Shuang, HUANG Weichao, WANG Jin.
Structure Characterization and in Vitro Digestibility of Microencapsulated Decapterus maruadsi Fish Oil
[J]. FOOD SCIENCE, 2019, 40(1): 117-122.
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| [13] |
LEI Yanlin, PENG Qiaomei, WU Hejun, DONG Zhiyun, YU Bingyang, SHEN Guanghui, ZHANG Zhiqing, LI Shanshan.
Preparation and Properties of Pomelo Peel Based Antimicrobial Films Containing Carvacrol
[J]. FOOD SCIENCE, 2018, 39(17): 248-254.
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| [14] |
SHI Jiachen, HAN Jihua, LI Yuntong, SUN Jun, CHEN Zhongwei, XU Bin.
Effect of Microstructure of Activated Carbon on Decolorization of Zein
[J]. FOOD SCIENCE, 2018, 39(13): 100-105.
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| [15] |
CAO Ruge, ZHAO Yali, ZHOU Zhongkai.
Preparation and Physicochemical Properties of Hesperidin-Chitooligosaccharide Complex
[J]. FOOD SCIENCE, 2018, 39(10): 14-19.
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