| [1] | ZHANG Qiyue, ZHANG Shikai, XI Liangqing, DU Haiyun, WU Peng. 
														
															Effects of Different Extraction Methods on the Structure, Physicochemical and Functional Properties of Water-Soluble Dietary Fiber from Cherry Wine Dregs
														[J]. FOOD SCIENCE, 2021, 42(7): 98-105. | 
																																																																																
													| [2] | ZHOU Yiming, DU Lina, LI Yunlong, ZHOU Xiaoli, CHEN Zhidong. 
														
															Effects of High Hydrostatic Pressure and Heat Treatment on Functional Properties of Buckwheat Protein
														[J]. FOOD SCIENCE, 2021, 42(5): 77-83. | 
																																																																																
													| [3] | WU Xiaojuan, WANG Xiaochan, ZHANG Jiani, SHEN Jiali, LI Yi, JIN Manqin, WU Wei. 
														
															Effect of Alkaline pH-Shifting Combined with Heat Treatment on the Structural and Functional Properties of Rice Bran Protein
														[J]. FOOD SCIENCE, 2021, 42(4): 23-30. | 
																																																																																
													| [4] | SUN Lechang, LIU Weifeng, LIN Yichen, ZHAO Ayun, ZHANG Lingjing, WENG Ling, CAO Minjie. 
														
															Effect of Limited Alcalase Hydrolysis on Functional Properties of Blue Round Scad (Decapterus maruadsi) Protein Isolate
														[J]. FOOD SCIENCE, 2021, 42(2): 23-29. | 
																																																																																
													| [5] | CHEN Shengnan, LIU Yuqian, LIU Mengyao, SUN Jixuan, YANG Rui. 
														
															Covalent Interaction between Hesperidin and Ferritin and Its Effect on Physicochemical Properties of Ferritin
														[J]. FOOD SCIENCE, 2021, 42(18): 1-6. | 
																																																																																
													| [6] | CHEN Weijun, LIU Donghong, LI Yuncheng, MENG Fanbing, LIU Dayu. 
														
															Effect of Preparation Methods on the Structural and Functional Properties of Whey Protein Isolate-Chlorogenic Acid Conjugates
														[J]. FOOD SCIENCE, 2021, 42(13): 43-50. | 
																																																																																
													| [7] | ZHAO Qingyu, LIN Jiahui, SHEN Qun. 
														
															Effect of Storage Temperature on Functional Properties of Rice Protein
														[J]. FOOD SCIENCE, 2021, 42(13): 200-207. | 
																																																																																
													| [8] | JIANG Nan, YAO Weirong, GAO Yuan, WANG Meng. 
														
															Recent Progress in the Types and Applications of Polyphenol-Based Composite Materials
														[J]. FOOD SCIENCE, 2021, 42(13): 300-308. | 
																																																																																
													| [9] | LIU Sishan, GANG Jie, ZHU Shuzhen, CHEN Taotao, DENG Haiping, LIU Yao, QU Pengkun, YUAN Jiacheng, PAN Qin. 
														
															Structural and Functional Characteristics of Proteins Extracted from Zinc-Enriched and Selenium-Enriched Fruit Bodies of Pleurotus geesteranus
														[J]. FOOD SCIENCE, 2021, 42(12): 52-59. | 
																																																																																
													| [10] | GAO Ruiping, LIANG Qi, BAI Lili. 
														
															Effect of Protein Content on Functional Properties of Yak Whey Protein Concentrate
														[J]. FOOD SCIENCE, 2021, 42(12): 1-7. | 
																																																																																
													| [11] | DU Qingpu, ZHAO Ying, WANG Ruihong, CHI Yujie. 
														
															Effects of Different Thawing Methods on the Functional Properties, Physicochemical Properties and Protein Structures of Frozen Egg Yolks
														[J]. FOOD SCIENCE, 2021, 42(11): 8-16. | 
																																																																																
													| [12] | XIE Changyuan, WANG Zhongjiang, GUO Zengwang, ZHAI Yuyu, TENG Fei, LI Yang. 
														
															Effect of Jet Cavitation on the Structure and Functional Properties of Soybean 11S Globulin
														[J]. FOOD SCIENCE, 2020, 41(9): 57-65. | 
																																																																																
													| [13] | SHI Shaoxia, DONG Yaoyao, LI Qi, YU Xiuzhu. 
														
															Advances in Functional and Nutritional Properties of Starch-Lipid Complexes
														[J]. FOOD SCIENCE, 2020, 41(9): 238-245. | 
																																																																																
													| [14] | SUN Cuixia, SONG Jingru, FANG Yapeng. 
														
															Progress in Preparation Methods, Structural Characterization and Functional Properties of Zein-Polysaccharide Nanocomposites
														[J]. FOOD SCIENCE, 2020, 41(9): 323-331. | 
																																																																																
													| [15] | SUN Yufan, QI Baokun, ZHONG Mingming, LIU Zhao, YANG Shuchang, LI Yang,. 
														
															Functional Characteristics of Oleosin Affected by Ultrasound-Assisted Alkali Treatment
														[J]. FOOD SCIENCE, 2020, 41(7): 79-85. |