| [1] |
LI Zhigang, LIU Zhanfei, ZHENG Guoqi, YANG Juan, ZHU Jinzhong.
Effect of Sodium Carbonate Pretreatment on Drying Characteristics and Cuticular Wax of Lycium barbarum L.
[J]. FOOD SCIENCE, 2026, 47(2): 76-84.
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| [2] |
TUO Ying, WANG Mingrui, ZUO Yitong, WU Long, ZHOU Hui, CAI Yidi, LI Xiang.
Recent Advances on the Application of Pickering Emulsions Stabilized by Aquatic Biomaterials in 3D Printing
[J]. FOOD SCIENCE, 2025, 46(8): 372-381.
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| [3] |
CHEN Qiaoling, SONG Zengliu, XIAO Zhuonan, YANG Han, XIAO Jie.
Steady-State Solubilization Technologies for and Applications of Hydrophobic Functional Colorants
[J]. FOOD SCIENCE, 2025, 46(19): 386-398.
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| [4] |
ZHAO Kangyu, YANG Ping, MA Junkun, SHU Wenjing, YANG Feng, XIE Yisha, LIU Qingqing.
Effect of Ultrasonic-Assisted Thermal Treatment on the Structure and Solubility of Rapeseed Protein
[J]. FOOD SCIENCE, 2025, 46(1): 100-107.
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| [5] |
YU Chunhui, LI Bo.
Ultrasound-Assisted Enzymatic Preparation of Highly Soluble Egg Yolk Granule Powder
[J]. FOOD SCIENCE, 2024, 45(21): 245-253.
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| [6] |
JIAO Long, FENG Huizhen, ZHAO Shuyi, NI Jilong, ZHANG Xiaoye, ZHANG Bin.
Synthesis and Antioxidant Activity of a Novel Water-Soluble Gallic Acid Derivative and Its Effect on Preserving Refrigerated Litopenaeus vannamei
[J]. FOOD SCIENCE, 2024, 45(18): 197-206.
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| [7] |
LÜ Wenqing, SUN Jingru, ZHANG Shu, CAO Rong’an, DIAO Jingjing, WANG Changyuan.
Reconstitutability and Flavor Characteristics of Pea Peptide-Incorporated Soymilk Powder
[J]. FOOD SCIENCE, 2024, 45(10): 89-97.
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| [8] |
MEI Yuqi, GAO Yaxuan, YANG Yunyi, DU Zhenya, WAN Zhili, YANG Xiaoquan.
Curcumin Encapsulation and Delivery Properties of Egg Yolk Protein Peptide Nanoparticles
[J]. FOOD SCIENCE, 2023, 44(21): 14-22.
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| [9] |
RONG Yujuan, HOU Yuwei, CAO Xiaoqian, ZHANG Jiajia, ZHOU Bin.
Structural Modification and Solubility Enhancement of Glutenin by pH-Shifting
[J]. FOOD SCIENCE, 2023, 44(20): 20-27.
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| [10] |
XIA Chen, LIU Jianhua, CUI Xinyu, LIU Yao, JIN Meng, SHEN Jianfu.
Recent Progress in Physiological Functions and Solubilization Methods of Phloretin
[J]. FOOD SCIENCE, 2022, 43(9): 383-390.
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| [11] |
GAO Xia, XIE Yaru, HU Yang, YOU Juan, DU Hongying, XIONG Shanbai, LIU Ru.
Effect of High Intensity Ultrasound on Physicochemical Properties of Silver Carp Myosin with Different Salt Concentrations
[J]. FOOD SCIENCE, 2022, 43(7): 67-73.
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| [12] |
CAO Yungang, LIANG Guangcan, ZHANG Xin, FAN Xin, LIU Miaomiao, FENG Li, HUANG Junrong, XIONG Youling.
Basic Amino Acids Regulate the Functional Properties of Myofibrillar Protein and the Quality of Meat Products: A Comprehensive Review
[J]. FOOD SCIENCE, 2022, 43(21): 341-348.
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| [13] |
HU Zhihe, ZHAO Xufei, LU Dingqiang, XUE Lu, JIA Lingyun, CHENG Kaili.
Effect of Ultra-High Pressure Combined with Mild Heat Treatment on Light Transmittance, Particle Size and Protein Solubility in Skim Milk
[J]. FOOD SCIENCE, 2021, 42(19): 170-182.
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| [14] |
LI Qiao, MA Jibing, YU Qunli, HAN Ling.
Effect of NO on AMPK Activity, Glycolysis and Water-holding Capacity in Beef during Postmortem Aging
[J]. FOOD SCIENCE, 2021, 42(12): 17-23.
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| [15] |
WEI Qianqian, FAN Jinling, ZHU Wenxue, BAI Xiting, REN Guoyan.
Preparation and Characterization of Phytoglycogen-Quercetin Complex
[J]. FOOD SCIENCE, 2020, 41(7): 14-22.
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