| [1] |
ZHANG Lin, CHEN Jiaojiao, LIU Meiyu, HUANG Xi.
α-Glucosidase Inhibitory Effects of Defatted Egg Yolk Powder Hydrolysate and Metal Ion Chelates and Screening and Identification of Active Peptides
[J]. FOOD SCIENCE, 2026, 47(8): 124-134.
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| [2] |
GAO Xue, XING Weihai, YU Yanan, ZHANG Junmin, YANG Youyou, CAO Riliang.
Differentiating Odor Compounds of Common Poultry Eggs Based on Gas Chromatography-Olfactometry-Orbitrap High-Resolution Mass Spectrometry
[J]. FOOD SCIENCE, 2026, 47(7): 211-220.
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| [3] |
LI Dongxuan, ZHAO Lingling, LI Hongkun, CHEN Lei, GUO Yufan, YI Yang, WANG Hongxun, GUO Danjun, XU Wei.
Effect of Dynamic High-pressure Micro-fluidization on the Functional Properties of Egg White Protein
[J]. FOOD SCIENCE, 2026, 47(7): 283-289.
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| [4] |
ZHU Zhihui, JIN Yongtao, LI Wolin, HAN Yutong, MA Meihu, WANG Qiaohua.
Detection of Adulterants in Egg White Powder Using Near-Infrared Spectroscopy Based on an Improved One-Dimensional Convolutional Neural Network
[J]. FOOD SCIENCE, 2026, 47(5): 296-304.
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| [5] |
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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| [6] |
LIU Jiaxian, KAN Qixin, HU Wei, ZHOU Liang, GENG Pengfei, CAO Yong.
Advances in Research on Egg Yolk Lecithin: Extraction, Identification, Bioactivities and Applications
[J]. FOOD SCIENCE, 2026, 47(2): 386-397.
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| [7] |
LIU Qing, JIN Yuchang, LIN Lin, MA Yanqiu.
Effect of Soluble Starch on Gelation Properties and Structural Characteristics of Egg White Protein as a Function of Preheating Time
[J]. FOOD SCIENCE, 2025, 46(8): 61-71.
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| [8] |
ZHANG Haichao, WEI Xinxin, ZHANG Jingwen, JIA Haitao, AI Lianfeng, WANG Jing, HUANG Xuejing, QIN Xiaohang, LIU Baoru.
Fast Determination of Diclazuril and Toltrazuril Residue Makers in Eggs by Ultra-high Performance Liquid Chromatography-Atmospheric Pressure Chemical Ionization-Triple Quadrupole Mass Spectrometry
[J]. FOOD SCIENCE, 2025, 46(8): 330-339.
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| [9] |
ZHU Zhihui, LI Wolin, HAN Yutong, JIN Yongtao, YE Wenjie, WANG Qiaohua, MA Meihu.
Authenticity Detection of Egg White Powder Using Near-Infrared Spectroscopy Based on Improved One-Dimensional Convolutional Neural Network Model
[J]. FOOD SCIENCE, 2025, 46(6): 245-253.
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| [10] |
XIANG Cong, ZHONG Mengzhen, HUO Jiaying, LI Shugang, MA Lulu.
Effects of Storage Conditions on Gel Characteristics of Soft-Boiled Egg White and Underlying Mechanisms
[J]. FOOD SCIENCE, 2025, 46(5): 281-291.
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| [11] |
LIU Yang, MA Chengzhang, HU Weihang, TAO Xin, XU Fei.
Breeding of Selenium-Enriched Yeast and Extraction and Application of Bioorganic Selenium
[J]. FOOD SCIENCE, 2025, 46(24): 181-188.
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| [12] |
CUI Yaxue, LI Wenzhao, YANG Xiaofei, YAN Feng, ZHANG Jiaping, RUAN Meijuan.
Preparation and Characterization of Carrageenan-Modified Starch-Egg White Protein Composite Gels
[J]. FOOD SCIENCE, 2025, 46(2): 72-80.
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| [13] |
HU Jucheng, ZHAO Wenzhu, YU Yiding, WU Chunjian, FU Pengcheng, YU Zhipeng.
Research Progress in Functional Properties and Selenium Speciation of Food-Borne Selenium-Enriched Proteins
[J]. FOOD SCIENCE, 2025, 46(19): 379-385.
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| [14] |
LI Kangyuan, WANG Jiawei, CHEN Liping, ZHONG Ruyin, LIU Jiamin, WANG Qihao, ZHOU Aimei, CAO Yong, XIAO Suyao.
Structural Characterization, in Vitro Immunodulatory and Anti-inflammatory Activity of Selenium-Chelating Casein Phosphopeptide
[J]. FOOD SCIENCE, 2025, 46(18): 25-35.
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| [15] |
LIU Jiaqi, LIAN Zhaohui, DU Hui, WANG Xinran, LI Cheng, LIU Meiyu.
Metabolomics-Based Analysis of the Characteristic Quality of Egg Yolks from Rongde Xiaohei Chicken and Beijing You Chicken
[J]. FOOD SCIENCE, 2025, 46(18): 169-179.
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