| [1] |
LIU Yanjia, LI Qianqian, WANG Yu, ZHOU Yuhan, XU Xiuying, WU Yuzhu, ZHANG Hao, ZHAO Chengbin, LIU Jingsheng.
Effects of Microwave and Far-Infrared Modifications on Structural and Functional Properties of Corn Zein
[J]. FOOD SCIENCE, 2026, 47(9): 261-269.
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| [2] |
DONG Xuan, LU Ruqing, PANG Xiaoyang, WANG Yunna, LÜ Jiaping, LI Hongjuan, ZHANG Shuwen.
Mechanism by Which Modification with Phosphate Mixtures Improve the Thermal Stability and Surface Properties of Whey Protein Isolate
[J]. FOOD SCIENCE, 2026, 47(8): 104-112.
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| [3] |
LI Dongxuan, ZHAO Lingling, LI Hongkun, CHEN Lei, GUO Yufan, YI Yang, WANG Hongxun, GUO Danjun, XU Wei.
Effect of Dynamic High-pressure Micro-fluidization on the Functional Properties of Egg White Protein
[J]. FOOD SCIENCE, 2026, 47(7): 283-289.
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| [4] |
WANG Chunyan, LI Hui, YANG Chang, MA Hairan, WU Xiuying, FEI Yajun, REN Xiangdong, FENG Zhikuan, LI Hongliang.
Functional Classification of Whey Protein Powder and Its Application in Pasteurized Fermented Milk
[J]. FOOD SCIENCE, 2026, 47(6): 99-110.
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| [5] |
LI Qiqi, BI Xiaoyang, LUO Haowen, ZHANG Xu, WANG Fang, NIU Wei, LI Kui, GE Wupeng.
Effects of Different Doses of Electron Beam Irradiation on the Structural Characteristics and Functional Properties of Goat Whey Protein Concentrates
[J]. FOOD SCIENCE, 2026, 47(6): 262-272.
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| [6] |
YAN Chao, ZHU Xuchun, CHEN Bingyu, LIU Hongzhi.
Research Advances in the Regulatory Effects of Protein-Polyphenol Interactions on Food Functional Properties and Their Applications
[J]. FOOD SCIENCE, 2026, 47(6): 392-403.
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| [7] |
WU Junquan, KUANG Xiaoli, LIU Chuanshun, XUE Liang, WU Qingping, YANG Meiyan.
Research Progress in the Production, Application and Regulatory Mechanisms of Yeast Proteins
[J]. FOOD SCIENCE, 2026, 47(5): 376-392.
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| [8] |
CHANG Haijun, HUANG Yu, WEN Xin, HU Yu, ZHOU Wenbin.
Modulation of Protein Structure and Function by Plant Polyphenols: Interaction Mechanisms and Applications in Food Systems
[J]. FOOD SCIENCE, 2026, 47(5): 411-421.
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| [9] |
LI Ruyi, FU Jina, CHEN Mianhong, LI Wenyang, ZENG Fanke, GAO Yuanyuan, ZHOU Wei.
Recent Progress in the Application of Deep Eutectic Solvents to Natural Edible Essential Oils
[J]. FOOD SCIENCE, 2026, 47(4): 334-344.
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| [10] |
CHEN Shiyun, KANG Zijie, CUI Jianing, LIU Ying, ZHANG Yanpeng, CHEN Li, LIU Xin, GONG Zhiyong, YANG Qing.
Effect of Alkali-Mediated Covalent Binding of Whey Isolate Protein to Rosemarinic Acid on Protein Structure and Function
[J]. FOOD SCIENCE, 2026, 47(4): 88-95.
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| [11] |
ZHAI Yafei, TANG Guoxin, WANG Yuhao, NIU Liyuan, LI Ke, XIANG Qisen.
Effect of Dielectric Barrier Discharge Plasma-Assisted Glycation on the Structure and Functional Characteristics of β-Lactoglobulin
[J]. FOOD SCIENCE, 2026, 47(4): 199-208.
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| [12] |
ZHU Xiuqing, WANG Yinlin, SHANG Jiacui, ZHU Ying, WANG Ying, LIU Linlin.
A Review on the Effects of Exogenous Amino Acids on Functional Properties of Plant Proteins
[J]. FOOD SCIENCE, 2026, 47(3): 333-344.
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| [13] |
KONG Xiabing, KANG Wenhan, YU Ning, ZHANG Jiukai, CHEN Ying.
Research Progress on Characteristic Components and Functional Properties of Donkey Milk
[J]. FOOD SCIENCE, 2026, 47(3): 356-365.
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| [14] |
LIU Jiaxian, KAN Qixin, HU Wei, ZHOU Liang, GENG Pengfei, CAO Yong.
Advances in Research on Egg Yolk Lecithin: Extraction, Identification, Bioactivities and Applications
[J]. FOOD SCIENCE, 2026, 47(2): 386-397.
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| [15] |
WANG Qianqian, SUN Yue, LONG Ruixue, WU Zeyu, JIANG Li, ZHAO Jiansheng, ZHANG Hao, XU Baocai, XU Feiran.
Application of Oregano Essential Oil-Based Antibacterial Film in the Preservation of Fresh Ningxia Tan Sheep Meat
[J]. FOOD SCIENCE, 2026, 47(1): 249-257.
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