| [1] |
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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| [2] |
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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| [3] |
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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| [4] |
YE Le, Gusilengtu, LIU Jianlin, ZHANG Limei, LIU Yujia, GUO Jun.
Modeling for the Classification of Milk Tea Powder and Authenticity Assessment of Traditional Cheese Based on Amino Acid Fingerprint
[J]. FOOD SCIENCE, 2026, 47(6): 325-334.
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| [5] |
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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| [6] |
DONG Xuan, PANG Xiaoyang, LU Ruqing, WANG Yunna, YU Jinghua, LÜ Jiaping, ZHANG Shuwen, LI Hongjuan.
Research Progress on the Improvement and Evaluation of the Heat Stability of Whey Protein
[J]. FOOD SCIENCE, 2026, 47(2): 357-365.
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| [7] |
HE Chenxi, CHEN Xi, DIAO Rujing, ZHANG Xinyuan, SUN Jian’an.
Fucoxanthin-Loaded Oil-in-Water (O/W) Emulsion Stabilized by Whey Protein Isolate-Docosahexaenoic Acid-Containing Phospholipid Complexes: Characterization, Biocompatibility and Effect on RAW264.7 Cells
[J]. FOOD SCIENCE, 2026, 47(2): 66-75.
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| [8] |
WANG Qi, WANG Jiayou, ZENG Jun, HUO Xiangdong, Razigul Kurban, SUN Jian, ZHAO Zhongkai, GAO Yan.
Isolation and Characterization of Lactic Acid Bacteria from Traditional Xinjiang Fermented Foods and Untargeted Metabolomic Analysis of Xinjiang Cheese Fermented with Them
[J]. FOOD SCIENCE, 2026, 47(10): 151-166.
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| [9] |
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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| [10] |
TIAN Huaixiang, HUANG Ningwei, GE Chang, YANG Rui, YU Haiyan, CHEN Chen.
Screening of High Lipase-producing Lactic Acid Bacteria Strains and Their Effects on the Formation of Lactone Compounds in Cheddar Cheese
[J]. FOOD SCIENCE, 2025, 46(7): 11-22.
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| [11] |
GAO Shenghan, MIAO Hao, NIU Qing, LIU Enhui, HE Ruiqi, HUO Chenkun, ZHANG Fei, Yang Jie, ZHAO Zhongkai.
Emulsification Characteristics of Whey Protein from Bactrian Camels in Xinjiang
[J]. FOOD SCIENCE, 2025, 46(7): 85-91.
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| [12] |
ZHOU Xin, HUANG Jinlu, CHEN Menglin, FENG Lunyi, ZHU Guilan.
Stabilization Effect of Ternary Covalent Complexes with Different Grafting Sequences on Blueberry Anthocyanins
[J]. FOOD SCIENCE, 2025, 46(6): 73-79.
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| [13] |
DONG Shirong, SUN Yu, BIAN Chun, LUAN Che.
Synergistic Regulatory Effect of Ultrasound and Salt Ions on the Aggregation Kinetics of Whey Protein Isolate
[J]. FOOD SCIENCE, 2025, 46(4): 237-243.
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| [14] |
DONG Xuan, LU Ruqing, PANG Xiaoyang, LÜ Jiaping, YU Jinghua, WANG Yunna, LI Hongjuan, ZHANG Shuwen.
Effect and Mechanism of Moist-Heat Phosphorylation on Improving the Thermal Stability of Whey Protein
[J]. FOOD SCIENCE, 2025, 46(24): 106-114.
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| [15] |
ZHANG Linman, YAN Liqi, LI Yuan, WANG Damao, LIU Hongna.
Distribution Pattern of Fat Globule Membrane during Yak Ghee Processing
[J]. FOOD SCIENCE, 2025, 46(22): 171-177.
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