| [1] |
ZHOU Fanlin, LUO Hui, CHEN Kaiwen, ZHANG Shuning, ZHANG Tuanjie, LIANG Li.
Preparation and Stability Evaluation of Fish Oil-Curcumin Microcapsules with High Efficiency Encapsulation
[J]. FOOD SCIENCE, 2025, 46(9): 109-120.
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| [2] |
CHENG Luyao, WEN Yajun, SHI Wenting, ZHOU Ziying, MA Liyan.
Determination of Natural Capsaicin, Dihydrocapsaicin and Synthetic Capsaicin in Hot Pepper and Its Products by QuEChERS Combined with HPLC
[J]. FOOD SCIENCE, 2025, 46(2): 240-247.
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| [3] |
SUN Fangxu, TANG Chao, HE Jianlin, BAI Kaikai, HONG Bihong.
Preparation and Stability Analysis of W1/O/W2 Emulsion Gel Loaded with Oyster Peptide and Curcumin
[J]. FOOD SCIENCE, 2025, 46(15): 102-111.
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| [4] |
LI Shuang, LI Meiyan, ZHANG Pengmin, SUN Jianfeng, WANG Wenxiu, MA Qianyun.
Mechanism of Curcumin-Mediated Photodynamic Inactivation of Shewanella putrefaciens
[J]. FOOD SCIENCE, 2025, 46(12): 14-24.
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| [5] |
ZHOU Wenjing, WANG Luyan, ZHOU Changyu, FANG Nan, ZHANG Changpeng, JIANG Jinhua.
Simultaneous Determination of Residues of New Quinone Outside Inhibitor Fungicides Mandestrobin and Metyltetraprole in Fruits and Vegetables by QuEChERS Coupled with Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2025, 46(10): 274-281.
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| [6] |
HU Ge, QIN Fei, CAO Jianmin, JI Zhe, ZHOU Qiyun, ZHOU Haitao.
Curcumin Combined with Aerobic Exercise Improved Liver Function in Rats with Non-alcoholic Fatty Liver Disease
[J]. FOOD SCIENCE, 2025, 46(10): 178-187.
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| [7] |
CHANG Haijun, SHI Yuanwei, BO Zhaoying, ZHOU Wenbin, HU Yu.
Effect of Curcumin on Physicochemical and Gel Properties of Pork Myofibrillar Proteins under Oxidative Condition
[J]. FOOD SCIENCE, 2024, 45(8): 63-71.
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| [8] |
ZHANG Pengmin, WANG Wenxiu, SUN Jianfeng, CHEN Zhizhou, MA Qianyun, WANG Jie.
Antibacterial Effect and Mechanism of Chitosan/Curcumin Composite Photodynamic Coating on Staphylococcus aureus
[J]. FOOD SCIENCE, 2024, 45(6): 233-243.
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| [9] |
YU Shaoxuan, PANG Geyu, ZHANG Zihao, LI Shiyang, XU Shuo, XIAO Haifang, ZHU Lanlan, SONG Yuanda.
Preparation, Modification and Characterization of Nanoliposomes Loaded with Curcumin and Reduced Glutathione
[J]. FOOD SCIENCE, 2024, 45(6): 32-40.
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| [10] |
LI Yajuan, ZHANG Leiyi, ZHANG Ting, LIU Jingbo, DU Zhiyang.
Egg White Peptide and Curcumin Synergistically Enhance the Interfacial Structure of Polysaccharide-Based High Internal Phase Pickering Emulsions, Which in Turn Improve Their Bioaccessibility
[J]. FOOD SCIENCE, 2024, 45(21): 20-28.
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| [11] |
LI Yuwei, ZHAO Shuyi, HONG Gaobo, ZHANG Bin, JIAO Long, ZHANG Xiaoye.
Synthesis of Halogenated Curcumin Derivatives and Its Photodynamic Inactivation Effect on Vibrio parahaemolyticus
[J]. FOOD SCIENCE, 2024, 45(16): 19-24.
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| [12] |
ZHANG Yuting, CHEN Yan, ZHI Xiujuan, Du Bin.
Preparation of Curcumin-Reinforced Photosensitive Antibacterial Cellulose Film and Its Performance in Fresh Pork Preservation
[J]. FOOD SCIENCE, 2024, 45(13): 239-246.
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| [13] |
DENG Wei, WU Li, ZHENG Zhipeng, YI Kexin, LI Yibin.
Construction and Bacteriostatic Properties of Curcumin-Loaded Pickering Emulsion Stabilized by Tremella fuciformis Polysaccharides
[J]. FOOD SCIENCE, 2024, 45(13): 75-81.
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| [14] |
WANG Zijun, LIU Huihui, MA Zhigang, SHAO Dongliang, JIANG Shaotong, ZHENG Zhi.
Enhanced Antioxidant Activity and Sustained-Release Property of Curcumin Encapsulated in Glycated Soy β-Conglycinin Nanoparticles
[J]. FOOD SCIENCE, 2023, 44(8): 23-29.
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| [15] |
KANG Mengxue, SUN Yufan, SONG Hanyu, ZHONG Mingming, WANG Shuai, QI Baokun.
Physical Characteristics and Stability of pH-Shifted Soybean Oil Body-Curcumin Composite Emulsion
[J]. FOOD SCIENCE, 2023, 44(4): 1-8.
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