| [1] |
YUE Ziyi, ZHANG Haoran, YANG Xu, ZHAO Kai.
Research Progress in Starch-Ion Complexes
[J]. FOOD SCIENCE, 2026, 47(4): 355-364.
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| [2] |
WANG Xin, YU Jinghua, ZHAO Tingting, LIU Xiaohui.
Improved Stability of Liquid Milk Based on the Structure of the Milk Fat Globule Membrane: A Review on the Mechanism of Milk Fat Globule Membrane Construction
[J]. FOOD SCIENCE, 2025, 46(2): 308-316.
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| [3] |
CHEN Cong, ZOU Wei, TANG Xiujuan, CHEN Xiaosong, WU Chengze.
Screening, Identification and Genome Annotation of Esterase-Producing Lactococcus garvieae
[J]. FOOD SCIENCE, 2024, 45(8): 87-95.
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| [4] |
LU Dan, LU Weifu.
Food Safety Risk Monitoring and Assessment from the Perspective of Administrative Law
[J]. FOOD SCIENCE, 2024, 45(14): 366-373.
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| [5] |
WANG Honglei, LI Jiayi, GUO Tingting, LI Yajie, NI Yidan, ZHOU Quancheng.
Construction of a Pea Protein-based 3D Printable Meat Analog System and Mechanism Underlying Its Printing Quality
[J]. FOOD SCIENCE, 2024, 45(13): 26-37.
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| [6] |
LIU Rong, LIU Yuxi, ZHANG Yuying, XIN Ran, ZHENG Jianyi, QIN Lei.
Metabonomics Revealed Differences in Flavor and Nutrient Composition in Different Tissues of Scallop (Patinopecten yessoensis)
[J]. FOOD SCIENCE, 2022, 43(20): 289-295.
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| [7] |
WANG Yanan, LIU Xiaoting, FAN Zhanqing, WANG Zheren, GAO Xin, MIN Weihong.
Enzymatic Characterization and Engineering of Monomer Aspartokinase Mutant T379N/A380C/T65I/D173G from Corynebacterium pekinense
[J]. FOOD SCIENCE, 2022, 43(2): 100-107.
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| [8] |
TIAN Jinhe, WANG Yanjie, ZHOU Yaqi, LIN Fang, WANG Shuli, WANG Liping.
Composition and Gel Properties of Protein Isolate Obtained from Chicken Ribs by Ultrasound-Aided Isoelectric Solubilization/Precipitation
[J]. FOOD SCIENCE, 2022, 43(17): 124-130.
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| [9] |
GAO Xin, LIU Yuzhe, JIANG Zeyuan, ZENG Qi, LIU Shimeng, LIU Xiaoting, MIN Weihong.
Progress in the Research of Synthetic Biology in Construction of Engineered Microorganisms
[J]. FOOD SCIENCE, 2022, 43(15): 256-264.
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| [10] |
SHI Yuyao, ZHENG Yao, WANG Hongli, QIU Zehui, WANG Xichang.
Effect of Antifreeze Protein on Water-holding Capacity and Texture of Frozen Scallop (Patinopecten yessoensis) Adductor Muscle
[J]. FOOD SCIENCE, 2022, 43(10): 22-28.
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| [11] |
SHI Hang, WANG Qiaohua, GU Wei, WANG Xianbo, GAO Sheng.
Non-destructive Firmness Detection and Grading of Bunches of Red Globe Grapes Based on Machine Vision
[J]. FOOD SCIENCE, 2021, 42(18): 232-239.
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| [12] |
CHEN Qihang, WEN Lihua, CHEN Xiao’e, FANG Xubo, LING Jiangang, XUAN Xiaoting.
Effect of Ultra-High Pressure Assisted Shelling on Biochemical Characteristics and Structure of Myofibrillar Protein in Patinopecten yessoensis
[J]. FOOD SCIENCE, 2021, 42(11): 102-107.
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| [13] |
LU Lei, XU Yuanyuan, YANG Jiao, REN Shan.
Role of Talent Training and Discipline Construction in Improving Food Safety Governance Systems
[J]. FOOD SCIENCE, 2021, 42(11): 356-364.
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| [14] |
XU Xiaomei, WEN Jiaying, WANG Qinghua.
Molecular Docking of Small-Molecule Monosaccharides and Their Analogues with α-Glucosidase
[J]. FOOD SCIENCE, 2020, 41(8): 139-143.
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| [15] |
JIANG Minghui, TIAN Yuanyong, YAN Lixin, WANG Xuanfei, YUAN Chunhong, LIU Junrong.
Microstructure Change and Myofibrillar Protein Stability of Patinopecten yessoensis Striated Adductor Muscle during Chilling Storage
[J]. FOOD SCIENCE, 2020, 41(21): 175-181.
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