[1] |
ZHAO Penghao, SHANG Jiacui, CHEN Yuhan, DUAN Bofan, MENG Xiangchen.
A Review of Structural Characteristics and Structure-Function Relationship of Two-Peptide (Class IIb) Bacteriocins
[J]. FOOD SCIENCE, 2023, 44(9): 170-176.
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[2] |
HAN Zongyuan, SHAO Junhua, PAN Yanmo, CHENG Kaixing, SUN Qinxiu, WEI Shuai, XIA Qiuyu, WANG Zefu, LIU Shucheng.
Moderate Protein Processing: Elucidation of Thermal Aggregation and Gel Quality and Regulatory Strategies for Excessive Aggregation
[J]. FOOD SCIENCE, 2023, 44(9): 177-184.
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[3] |
LI Zhenzhen, YIN Mingyu, WANG Hongli, WANG Xichang.
Microstructural Change of Muscle Tissues of Aquatic Products and Methods for Its Detection: A Review
[J]. FOOD SCIENCE, 2023, 44(9): 278-286.
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[4] |
LIU Pengfei, LUO Denglin, YUE Chonghui, WANG Libo, WU Yanhui, LI Peiyan.
Effect of Ultrasound-Assisted Dough Processing on Fresh Noodle Quality
[J]. FOOD SCIENCE, 2023, 44(9): 66-71.
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[5] |
JIA Xiaoyan, HU Pengpeng, WANG Peixin, DING Qiao, WANG Enhui, XIE Zuohua, TU Zongcai, ZHANG Lu.
Digestive Stability of Tannin-Enriched Fraction of Rubus chingii Hu Fruits and Its Regulatory Effect on the Intestinal Microflora
[J]. FOOD SCIENCE, 2023, 44(9): 104-113.
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[6] |
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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[7] |
ZHANG Yanyan, GUO Penglei, LU Ye, HUANG Yuanyuan, LIU Xingli, ZHANG Hua.
Cryoprotective Effect of Enzymatic Hydrolysate of Flaxseed Meal Proteins on Dough
[J]. FOOD SCIENCE, 2023, 44(8): 71-77.
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[8] |
QUE Feng, XIA Yuting, GAO Tianqi, WANG Chao, WANG Lan, XIONG Guangquan, SHI Liu, DING Anzi, WU Wenjin.
Preparation and Structural Characterization of β-Dextranase Hydrolytic Products of Konjac Glucomannan
[J]. FOOD SCIENCE, 2023, 44(8): 9-15.
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[9] |
XIAO Yu, YU Hongwei, MA Aijin, SANG Yaxin, SUN Jilu.
Effects of Ball Milling, Ultrosonic or Hydrochloric Acid Treatment on the Microstructure and Enzymatic Deacetylation Efficiency of Chitin
[J]. FOOD SCIENCE, 2023, 44(7): 114-122.
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[10] |
LOU Shangrong, WEN Mengting, WANG Yan, NI Xuewen.
Recent Progress in the Application of Nanoparticle-Stabilized Pickering Emulsion in Food Packaging
[J]. FOOD SCIENCE, 2023, 44(7): 344-352.
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[11] |
FAN Zhiyi, WANG Qiaojun, DENG Weiqin, YANG Lixue, LI Long, WANG Zeliang, CHEN Gong, ZHANG Qisheng.
Research Progress on the Pungency of Capsaicinoids
[J]. FOOD SCIENCE, 2023, 44(7): 363-371.
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[12] |
LING Zhizhou, ZENG Rong, FAN Qian, WU Runsong, LI Zhenyu, CHEN Xiangdong, SUN Dongmei, LUO Wenhui.
Kudingcha (Ligustrum robustum (Roxb.) Blume): Structural Characteristics of Constituents, Bioactivities and Action Mechanisms, and Quality Control
[J]. FOOD SCIENCE, 2023, 44(7): 394-403.
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[13] |
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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[14] |
LIU Lu, HONG Pengzhi, ZHOU Chunxia, SONG Chunyong, ZHANG Ruolan, ZHONG Tanjun.
Effects of Native and Modified Cassava Starch on the Quality of Tilapia Surimi Gel
[J]. FOOD SCIENCE, 2023, 44(6): 82-89.
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[15] |
WANG Hongwei, CHEN Binyun, ZHANG Yanyan, LIU Xingli, ZHANG Hua, SU Dongmin.
Effects of Flaxseed Gum and Artemisia sphaerocephala Krasch. Gum on the Microstructure and Water-Binding Capacity of Gluten Obtained from Frozen-Thawed Wheat Dough
[J]. FOOD SCIENCE, 2023, 44(6): 90-96.
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