| [1] |
REN Jie, TAN Zhongmei, TIAN Zihao, WU Gaoyun, LIU Yongchen, WANG Hao, JIANG Zhanmei, MA Jiage, HOU Juncai.
Recent Progress in Bioactive Substance Encapsulation System Based on Electrospinning and Its Application in Antimicrobial Food Packaging
[J]. FOOD SCIENCE, 2025, 46(3): 246-256.
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| [2] |
SUN Huajun, CUI Fangzheng, LIU Ying, ZHU Sijing, LI Yue.
Research Progress in Bioactive Components and Health Benefits of Red Raspberry
[J]. FOOD SCIENCE, 2025, 46(2): 268-279.
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| [3] |
WANG Fang, JIAO Yang, ZHONG Lamaocao, ZHAI Huan, LIANG Zeyi, YANG Chen, LIU Jing, CHEN Anle, DING Xuezhi, AN Caixia.
Research Progress on Milk-Derived Extracellular Vesicles as Vehicles for in Vivo Delivery of Bioactive Substances
[J]. FOOD SCIENCE, 2025, 46(18): 405-415.
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| [4] |
WU Fangzhi, WANG Shuimiao, WANG Sike, YU Junping, MA Yanping.
Effect of 1-Methylcyclopropene Treatment on the Quality and Key Browning-Related Enzymes of Fresh Zanthoxylum bungeanum Maxim. Fruits during Cold Storage
[J]. FOOD SCIENCE, 2025, 46(14): 321-328.
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| [5] |
LIU Ying, CHEN Shiyun, GUO Xiao, HAO Yacheng, FANG Min, LIU Xin, GONG Zhiyong, YANG Qing.
Effect of Free Radical-Mediated Conjugation with Rosmarinic Acid on Allergenicity and Functional Properties of Egg White Protein
[J]. FOOD SCIENCE, 2025, 46(12): 75-83.
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| [6] |
GU Dandan, DONG Xue, ZHANG Jinxiu, LÜ Jianhua, LI Zhuang, QI Yonghao, WANG Li’an.
Production of Brown Rice Fermented by Ganoderma lucidum
[J]. FOOD SCIENCE, 2025, 46(12): 148-155.
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| [7] |
YE Jingying, WU Fan, ZHANG Zhaoyue, WEN Xin, NI Yuanying, LI Mo.
Research Progress on Structural Properties of Casein Micelles and Their Application in Delivery Systems
[J]. FOOD SCIENCE, 2025, 46(12): 379-390.
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| [8] |
ZHANG Qian, JIANG Ling, WANG Qiming, LEI Xiaojuan, MING Jian.
Bigels in Food Field: from Composition to Application
[J]. FOOD SCIENCE, 2024, 45(6): 277-284.
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| [9] |
WANG Yuepeng, GENG Zhanhui, ZHENG Zhiqiang, CUI Yan, YANG Liu.
Visual Analysis of Research Hotspots in Matcha and Research Progress in Its Efficacy
[J]. FOOD SCIENCE, 2024, 45(23): 367-376.
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| [10] |
GUO Yuanhao, WANG Yaxin, DONG Pengfei, LIN Kai, DU Pengya, CAO Jinling, CHENG Yanfen, CHENG Fei’er, YUN Shaojun, FENG Cuiping.
Construction and Characterization of a Multiple Emulsion System Stabilized by Dextran-Ferritin-Resveratrol Nanoparticles as a Potential Vehicle for Co-delivery of Hydrophilic and Hydrophobic Substances
[J]. FOOD SCIENCE, 2024, 45(22): 17-25.
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| [11] |
ZHAO Wenxiu, DU Rui, DU Xuerong, DONG Yushan, LI Chenlong, YAO Lili, HOU Yanru, ZHANG Jing, LUO Yulong.
Research Progress in the Regulation of Cellular Homeostasis and the Mechanism of Meat Color Regulation by Signal Transducer and Activator of Transcription 3
[J]. FOOD SCIENCE, 2024, 45(18): 242-249.
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| [12] |
BAI Shaoci, YANG Mingyuan, ZHANG Qunfang, ZOU Chenyang, YU Yanqi, LÜ Chunmao, ZHOU Huigai.
Changes in Flavor and Quality of Pine Pollen Vinegar during Fermentation
[J]. FOOD SCIENCE, 2024, 45(17): 154-164.
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| [13] |
LI Ke, ZHANG Yixue, WANG Yanqiu, ZHAO Dianbo, ZHAO Yingying, CHEN Bo, WANG Yu, DU Manting, BAI Yanhong.
Effect of Ultrasonic Treatment on the Structural and Oxidation Properties of Chicken Myofibrillar Protein under Low-Salt Conditions
[J]. FOOD SCIENCE, 2024, 45(16): 177-187.
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| [14] |
ZHANG Shiyu, GAO Meng, WANG Wei, REN Xiaopu, XU Qian, PENG Zengqi.
Research Progress on the Inhibitory Mechanism of Plant Polyphenols on the Formation of Heterocyclic Amines in Thermally Processed Meat Products
[J]. FOOD SCIENCE, 2023, 44(9): 211-220.
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| [15] |
WANG Yonglun, LI Xing, YANG Miao, LIN Zina, DONG Xiaobo, XU Huaide.
Effect of Drying Methods on the Volatile Flavor Compounds of the Pileus and Stipe of Hypsizygus marmoreus
[J]. FOOD SCIENCE, 2023, 44(8): 268-276.
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