| [1] |
YU Liya, SHI Mengmeng, WANG Yueqin, ZHOU Ming, CAO Hongwei, ZHANG Chunhong, SONG Hongdong, GUAN Xiao.
Effect of Microwave-Ultrasound Treatment on Physicochemical and Structural Properties of Highland Barley β-Glucan
[J]. FOOD SCIENCE, 2024, 45(8): 185-192.
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| [2] |
LI Zhijie, YAN Ruisi, WANG Xiujuan, HU Zhonghai, CAI Tianci, ZHEN Zongyuan.
Research Progress on Protein Additives for Enhancing Gel Properties of Meat Products
[J]. FOOD SCIENCE, 2024, 45(7): 348-357.
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| [3] |
WANG Zhiwei, LI Qian, ZHANG Min.
Physicochemical Properties and Antioxidant Activity in Vitro of Selenium-Enriched Pea Seedling Powder
[J]. FOOD SCIENCE, 2024, 45(6): 8-14.
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| [4] |
WANG Yunting, ZHANG Aixia, ZHAO Wei, LIU Jingke.
Physicochemical Properties and Flavor Components of Four Foxtail Millet Bran Fractions
[J]. FOOD SCIENCE, 2024, 45(6): 136-143.
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| [5] |
WU Siyu, XIE Xuan, LIU Yuwen, SUN Shukun, CHEN Hao.
Effects of Different Production Processes on the Quality and Flavor of Soybean Oil as Evaluated by Electronic Nose, HS-SPME-GC-MS and HS-GC-IMS
[J]. FOOD SCIENCE, 2024, 45(4): 183-196.
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| [6] |
ZHU Yingying, WU Huajun, ZHU Jiawen, SHI Zhenxing, ZOU Liang, SHEN Ruiling, YAO Yang.
Research Progress on Food 3D Printing Based on Starch
[J]. FOOD SCIENCE, 2024, 45(3): 257-265.
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| [7] |
Shu Ma Yanru Bao Yang Yang Meng Zhang Xinxin Wang jiang hao.
Effect of radio frequency treatment on the structural and physicochemical properties of potato starch and its gel 3D printing performance
[J]. FOOD SCIENCE, 2024, 45(10): 0-0.
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| [8] |
CHEN Shutong, ZHOU Qingling, YANG Ruiyu, WANG Xiaoxiao, DING Rui, LI Rui, LUO Lianxiang, ZHONG Saiyi, .
Physicochemical Properties, Structural Characterization, Immunoenhancing and Hypoglycemic Activities of Fucoidan Extracts from Two Sargassums Species
[J]. FOOD SCIENCE, 2024, 45(1): 15-22.
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| [9] |
HU Yue, SUN Hongnan, ZHANG Miao, MU Taihua.
Research Progress on the Interaction between Food-Derived Peptides and Starch
[J]. FOOD SCIENCE, 2023, 44(9): 163-169.
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| [10] |
ZHOU Jiaying, HU Zhiheng, HUANG Jiayin, LI Gaoshang, HU Lingping, CHEN Jianchu, HU Yaqin.
Understanding Surimi Protein-Lipid Interaction Based on Protein Structure and Physicochemical Properties
[J]. FOOD SCIENCE, 2023, 44(8): 55-61.
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| [11] |
YAN Rui, TANG Min, CHEN Dongfang, HUANG Shirong, MEI Xin.
Preparation of Dry Fermented Pork Sausage Using Radish Powder as a Source of Nitrite
[J]. FOOD SCIENCE, 2023, 44(8): 101-108.
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| [12] |
BAN Yuhan, YANG Bingbing, MA Aijin, LI Weidong, SANG Yaxin, SUN Jilu.
Effects of Different Spices on Microbial Community and Physicochemical Properties in Low-Salt Shrimp Paste
[J]. FOOD SCIENCE, 2023, 44(8): 143-151.
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| [13] |
GUO Rong, CHANG Mingchang, CHENG Yanfen, MENG Junlong, FENG Cuiping, GENG Xueran, XU Lijing, GUO Dongdong.
Effects of Different Degradation Methods on the Physicochemical Properties and Antioxidant Activity of Polysaccharides from Clitocybe squamulosa Fruiting Body
[J]. FOOD SCIENCE, 2023, 44(7): 123-131.
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| [14] |
XU Yaqin, SHAO Chuntian, GENG Ying, ZHENG Xiuwen, WANG Rujuan, YANG Yu.
Physicochemical Properties, Structural Characterization and Protective Effect on Erythrocyte Oxidative Damage of Selenized Lonicera caerulea L. Polysaccharide
[J]. FOOD SCIENCE, 2023, 44(6): 17-24.
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| [15] |
RUAN Shengyue, LIU Tao, MO Qiufen, FENG Fengqin.
Progress in Research on the Effects of Food Preservatives on Gut Microbiota and Host Health
[J]. FOOD SCIENCE, 2023, 44(5): 197-204.
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