| [1] |
XU Kai, YAO Xiaolin, LIU Huabing, YAO Xiaoxue, CHEN Xiaoyu, LIU Ning, LI Na.
Progress in Research on Iron-Loaded Complexes Based on Structural Assembly of Food Macromolecules
[J]. FOOD SCIENCE, 2021, 42(7): 283-291.
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| [2] |
CHONG Fengting, HUANG Zizhen, TENG Jianwen, WEI Baoyao, HUANG Li, XIA Ning.
Antioxidant Effect of Passion Fruit Peel and Its Effect on Inhibiting Glucose Absorption in Vitro and Regulating Intestinal Microflora Structure in Hyperglycemic Rats
[J]. FOOD SCIENCE, 2021, 42(5): 193-200.
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| [3] |
GAO Siwei, ZHANG Jian, ZHANG Qiyue, LI Wenhui, LI He, YU Tian, LIU Xinqi.
Preparation and in Vivo Absorption Characteristics of Selenium-Enriched Soybean Peptides
[J]. FOOD SCIENCE, 2021, 42(3): 165-172.
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| [4] |
JIANG Hong, PANG Xiangdong, JIANG Cui, RAN Hongjie, FU Ling, LIU Lu.
Determination of Tartrazine and Sunset Yellow in Drinks by Absorption Spectrometry Based on Acidity Control
[J]. FOOD SCIENCE, 2021, 42(18): 292-297.
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| [5] |
XU Yaqin, YANG Haihong, LI Dalong, CHEN Zhe, WANG Libo, YANG Yu.
Physicochemical Properties, Structural Characterization and Hypoglycemic Activity in Vitro of Degraded Polysaccharides from Blackcurrants
[J]. FOOD SCIENCE, 2021, 42(15): 37-43.
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| [6] |
XIE Dandan, GUO Wenchuan, GAO Mengjie, LIU Dayang.
Optical Properties of Strawberry Fruit and Their Relationship with Soluble Solids Content and Moisture Content
[J]. FOOD SCIENCE, 2021, 42(1): 41-46.
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| [7] |
XIA Weirong, LI Ying, CHAI Zhi, CHEN Xiao’e, ZHOU Jianzhong, FENG Jin, FANG Xubo.
Encapsulation of ACE Inhibitory Peptide with Ferritin-Sodium Alginate Nanoparticles
[J]. FOOD SCIENCE, 2020, 41(8): 77-82.
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| [8] |
LI Huizhen, SHI Jialu, ZHAN Meng, GUAN Jiaqi, YAN Fenfen, HUO Guicheng.
Recent Advances in Applying Lactic Acid Bacteria for Alleviating Alcoholic Liver Disease
[J]. FOOD SCIENCE, 2020, 41(7): 306-314.
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| [9] |
HUANG Ruijie, LI Mei, LIAO Anping, LAN Ping, ZHONG Lei, QIN Qin, LAN Lihong, WANG Xuejiao, WEI Liming, GAN Lanfang.
Comparison of Acid Hydrolysis and Enzymatic Hydrolysis of Dextran
[J]. FOOD SCIENCE, 2020, 41(6): 43-50.
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| [10] |
YANG Li, JIA Hongfeng, SONG Lushan, HUANG Ying, ZHANG Miao.
Migration of Capsaicinoids from Spicy Hot Pot Soup into Foodstuffs during Cooking
[J]. FOOD SCIENCE, 2020, 41(6): 304-309.
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| [11] |
TONG Litao, JU Zhiyuan, GENG Donghui, WANG Lili, ZHOU Xianrong, ZHOU Sumei.
Rice Vinegar Residue Reduces Adipocyte Size and Hyperlipidemia by Inhibiting Lipids Absorption in Hamsters
[J]. FOOD SCIENCE, 2020, 41(5): 128-134.
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| [12] |
QIAN Yuewei, XU Hanlin, LÜ Qiyan, CHEN Zhichao, TENG Hui, CHEN Lei.
Preparation and Stability of Calcium-Chelating Peptide and Its Absorption Characteristics in Caco-2 Cells
[J]. FOOD SCIENCE, 2020, 41(24): 1-8.
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| [13] |
LIN Shanting, HU Xiao, LI Laihao, YANG Xianqing.
Recent Progress in Fe2+/Fe3+ Chelating Peptides Derived from Foods
[J]. FOOD SCIENCE, 2020, 41(23): 329-337.
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| [14] |
ZHANG Huixia, WANG Rufu, LI Jianbo, WANG Zhengzheng, ZHANG Qian.
Preparation of Esterifying Enzyme Immobilized onto Sodium Alginate-Microporous Starch and Its Effect on Accelerating Aging of New Vinegar
[J]. FOOD SCIENCE, 2020, 41(10): 159-165.
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| [15] |
DING Xiaomeng, HOU Kunyou, HU Xiaoyi, JIA Mengyun, XIE Jianhua, CHEN Yi, YU Qiang.
Effect of Soluble Dietary Fiber from Defatted Rice Bran on Glucose Absorption and Transport in Small Intestine and Its Mechanism of Action
[J]. FOOD SCIENCE, 2020, 41(1): 183-189.
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