[1] |
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.
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[2] |
SUN Bingyu, FU Yuxin, HUANG Yuyang, LIU Linlin, LÜ Mingshou, ZHU Ying, GUO Ruqi, ZHU Xiuqing.
Research Progress on Gel Characteristics and Application of Mung Bean Proteins
[J]. FOOD SCIENCE, 2025, 46(3): 318-327.
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[3] |
YU Fan, GUO Yingying, LI Na, DAI Xinyue, ZHU Wenjia, YAO Lin, JIANG Yanhua, WANG Lianzhu.
Separation, Purification, Structural Characterization and in Vitro Antioxidant Activity of Low Molecular Mass Fucoidans
[J]. FOOD SCIENCE, 2025, 46(2): 50-56.
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[4] |
ZHENG Miao, CHANG Chao, SU Qi, CAI Chenggang, LU Yuyun, ZHAO Minjie, CAI Haiying.
Research Progress on the Biosynthesis and Applications of Functional Bile Acids
[J]. FOOD SCIENCE, 2025, 46(1): 255-265.
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[5] |
TENG Mengnan, DUAN Xiaoliang, ZHANG Dong, GUO Weiqun.
An Update on Mass Spectrometry-Based Methods for the Identification of Lipid C=C and Fatty Acyl Positions and Their Applications in Food Analysis
[J]. FOOD SCIENCE, 2025, 46(1): 293-303.
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[6] |
ZHANG Biying, SUI Yumeng, ZHANG Xin, LI Yongjie, KONG Baohua, LIU Haotian, CHEN Qian.
Research Progress in the Application of Gas Chromatography-Ion Mobility Spectrometry in Food Authentication
[J]. FOOD SCIENCE, 2025, 46(1): 227-236.
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[7] |
WEI Zhen, CHEN Jinling, YANG Jie.
Research Progress on Fucoidan-Degrading Enzymes
[J]. FOOD SCIENCE, 2024, 45(9): 306-313.
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[8] |
YANG Di, MIN Lifeng, ZHANG Rui, ZHANG Hanming, XIONG Kun, ZHUANG Yang, FU Qin, MO Kaiju.
Antioxidant Properties and Correlation with Chemical Components in Selenium-Enriched Rape Powder
[J]. FOOD SCIENCE, 2024, 45(9): 60-65.
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[9] |
LIU Wenwen, WEI Wan, CHEN Yan, ZHAO Jie, FU Manqin, WANG Xu.
Research Progress on Geographical Origin Traceability and Authentication of Citri Reticulatae Pericarpium
[J]. FOOD SCIENCE, 2024, 45(8): 19-28.
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[10] |
XIE Yingying, PANG Xu, ZHOU Haiyong, XU Jian, QI Jiaojiao, ZHU Jianfeng, LI Xueling, YANG Meiyan, HU Wenfeng.
Action Mechanisms of Postbiotics and Their Applications in Food Field
[J]. FOOD SCIENCE, 2024, 45(8): 354-363.
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[11] |
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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[12] |
LIN Qingxia, WANG Lili, SONG Zhenshuo, CAI Shuxian, LIU Zhonghua, CHEN Lin.
Effect of Membrane Separation on Chemical Composition and Antioxidant Activity of Water Extracts from Different Kinds of Tea from Fujian
[J]. FOOD SCIENCE, 2024, 45(6): 144-152.
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[13] |
ZHOU Chuang, ZHAO Yanni, ZHOU Mengxue, PENG Jiakun, CHEN Dan, WANG Zhe, LIN Zhi, CHEN Xuefeng, DAI Weidong.
Metabolomic Analysis of the Chemical Composition of ‘Tieguanyin’ and ‘Shuixian’ Tea
[J]. FOOD SCIENCE, 2024, 45(4): 171-182.
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[14] |
ZHANG Chun’e, LIAO Ruoyu, LIU Xinbao, NIU Ying, SUN Yue, GUO Baoyuan.
Effect of Deoxynivalenol Contamination on the Safety, Quality Indexes and Utilization Rate of Wheat
[J]. FOOD SCIENCE, 2024, 45(3): 211-216.
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[15] |
XIE Huan, HU Ziqing, LIU Xiaoyan, DONG Hao, BAI Weidong, ZENG Xiaofang, WEI Xianling.
Progress on the Application of Polyphenol-Polysaccharide Complexes in Food-Grade Pickering Emulsions
[J]. FOOD SCIENCE, 2024, 45(3): 247-256.
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