| [1] |
YU Haiqi, YAO Bingxu, WANG Xinlu, WANG Yudan, WANG Meng.
Puerarin-Loaded Liposomes Alleviate Deoxynivalenol-Induced Ferroptosis in Neuronal Cells
[J]. FOOD SCIENCE, 2026, 47(9): 8-17.
|
| [2] |
Ayueerguli·Abuduniyazi, CHEN Shuting, YU Suping, DONG Liming.
Research Progress on the Life Cycle Environmental Impacts of Cultivated Meat and Its Culture Medium
[J]. FOOD SCIENCE, 2026, 47(7): 415-425.
|
| [3] |
LI Jiajie, PENG Jiaxun.
Construction of Regulatory Framework for the Food Safety of Cultured Meat from the Perspective of Systemic Risk Governance
[J]. FOOD SCIENCE, 2026, 47(5): 26-34.
|
| [4] |
ZHU Xiuqing, WANG Zihan, HUANG Yuyang, GUO Ruqi, LIU Linlin, WANG Ying, ZHU Ying.
Research Progress on Plant Protein-Based Emulsion Gels as Fat Substitutes
[J]. FOOD SCIENCE, 2026, 47(4): 305-314.
|
| [5] |
LI Ruirui, LI Wanying, YUE Ronghui, ZHONG Ke, SUN Yuxia.
Research Progress on Starmerella bacillaris in Wine Fermentation
[J]. FOOD SCIENCE, 2026, 47(10): 408-419.
|
| [6] |
JIANG Youcang, YING Jiaqi, AN Huimin, CHEN Yuan, HUANG Yiwen, LIU Jiashun, LIU Zhonghua, HUANG Jian’an.
A Review on the Application of Internet of Things in Tea Planting and Processing
[J]. FOOD SCIENCE, 2025, 46(9): 401-410.
|
| [7] |
HOU Jie, WANG Jingyi, TONG Leyan, GUO Qianshan, ZHOU Wenjie, LIU Ju, LI Dongnan, BIAN Yuanyuan.
Research Progress on Plant Cell Culture Technology and Its Application in Foods
[J]. FOOD SCIENCE, 2025, 46(8): 355-362.
|
| [8] |
WANG Zixi, SHEN Qun, WANG Chao, ZHAO Qingyu.
Research Progress in Function and Processing of Wheat Oligopeptides
[J]. FOOD SCIENCE, 2025, 46(7): 337-345.
|
| [9] |
LAI Haibin, GAO Jing.
Preparation Methods, Interactions and Functional Properties of Starch-Macromolecule Complexes: A Review
[J]. FOOD SCIENCE, 2025, 46(6): 285-294.
|
| [10] |
DOU Shuaiwei, CHENG Siyuan, YU Yongjian, ZHANG Nan, TANG Ruijun, ZHU Yuanyuan, YU Zhen, WANG Ke.
Research Progress in Yeast-Yeast Interactions and Their Effect on Flavor Quality during Rum Fermentation
[J]. FOOD SCIENCE, 2025, 46(6): 381-391.
|
| [11] |
MA Yan, LI Yuxing, LI Bailiang.
Effect of Lactobacillus helveticus LH43 as an Auxiliary Starter on the Quality and Protein Conformation of Yogurt
[J]. FOOD SCIENCE, 2025, 46(5): 134-141.
|
| [12] |
LIU Binghong, WEI Lingling, FANG Yan, YANG Xueshan, ZHU Xia.
Effects of Pomace Maceration and Mixed Culture Fermentation on Aroma Quality and Antioxidant Capacity of Pomegranate Wine
[J]. FOOD SCIENCE, 2025, 46(5): 216-225.
|
| [13] |
LI Jiaxin, XU Binyan, YU Baihan, YANG Xueshan, ZHU Xia.
Effects of Mixing Ratio and Mixed Culture Fermentation on the Quality of Fuji-Merlot Wine
[J]. FOOD SCIENCE, 2025, 46(4): 81-90.
|
| [14] |
ZHU Xiuqing, HAN Tianlu, LIU Jiyuan, GUO Ruqi, ZHU Ying, HUANG Yuyang, LIU Linlin.
Progress in Preparation, Functional Characteristics and Application of Soybean Protein Amyloid-like Fibrils
[J]. FOOD SCIENCE, 2025, 46(3): 296-305.
|
| [15] |
SHI Tong, WANG Guxia, XIE Yu, LIU Lu, BAO Yulong, YUAN Li, GAO Ruichang.
Effects of Aquaculture Modes and Thermal Processing Methods on in Vitro Digestive Properties of Tilapia Meat
[J]. FOOD SCIENCE, 2025, 46(24): 246-253.
|