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WANG Hongwei, PEI Lanmei, YANG Xiaojuan, SHEN Huishan, ZHANG Yanyan, LIU Xingli, ZHANG Yingying, SONG Mengkun, SUN Gege, ZHANG Hua.
Effect of Heat Moisture Treatment on Structural Evolution and Digestion Behavior of Waxy Rice Flour
[J]. FOOD SCIENCE, 2026, 47(7): 262-270.
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| [2] |
ZHOU Yuhan, LIU Yanjia, WANG Yu, LI Xinyuan, LI Qianqian, WU Yuzhu, XU Xiuying, ZHAO Chengbin, LIU Jingsheng.
Effects of Different Drying Methods on Physicochemical and Structural Properties of Extruded Corn Flour
[J]. FOOD SCIENCE, 2026, 47(3): 232-242.
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| [3] |
GU Xinzhe, WU Jinhong, WANG Zhengwu.
Effects of Heat-Moisture Treatment and Pullulanase Treatment on the Nutritional Functionality, Biological Activity and Physicochemical Characteristics of Highland Barley Flour
[J]. FOOD SCIENCE, 2026, 47(2): 223-233.
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| [4] |
CUI Yan, JIA Xinge, WANG Wei, LI Wei, LIU Nuo, LIU Siqi, ZHENG Mingzhu, LIU Jingsheng.
Effect of Combination of Quercetin and Microwave Treatment on the Processing Properties of Corn Flour and the Quality and Digestibility of Noodles Incorporated with Corn Flour
[J]. FOOD SCIENCE, 2026, 47(2): 234-240.
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| [5] |
DENG Chong, HU Xiuting, LUO Shunjing, LIU Chengmei.
Effects of Different Milling Methods on the Quality of Whole Wheat Flour
[J]. FOOD SCIENCE, 2025, 46(3): 196-203.
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| [6] |
LIU Yang, MA Chengzhang, HU Weihang, TAO Xin, XU Fei.
Breeding of Selenium-Enriched Yeast and Extraction and Application of Bioorganic Selenium
[J]. FOOD SCIENCE, 2025, 46(24): 181-188.
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| [7] |
YUAN Zhihe, LIU Wanchen, WEI Chenxi, AN Jianhui, SHANG Longchen, TAO Yexing, TIAN Cheng, DENG Lingli.
Effect of Chlamydomonas reinhardtii Powder on the Network Structure of Wheat Dough and the Quality of Steamed Bun
[J]. FOOD SCIENCE, 2025, 46(20): 88-99.
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| [8] |
HU Jucheng, ZHAO Wenzhu, YU Yiding, WU Chunjian, FU Pengcheng, YU Zhipeng.
Research Progress in Functional Properties and Selenium Speciation of Food-Borne Selenium-Enriched Proteins
[J]. FOOD SCIENCE, 2025, 46(19): 379-385.
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| [9] |
Xing Jiayue, Chen Jialong, YIN Fuyu, Zhao Xiangyuan, Jiang Haoxu, Liu Jingsheng, Xu Xiuying, Wu Yuzhu.
Effects of Different Screw Configurations on Physicochemical Properties and Reconstitutability of Extruded Corn Flour
[J]. FOOD SCIENCE, 2025, 46(18): 231-239.
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| [10] |
LI Kangyuan, WANG Jiawei, CHEN Liping, ZHONG Ruyin, LIU Jiamin, WANG Qihao, ZHOU Aimei, CAO Yong, XIAO Suyao.
Structural Characterization, in Vitro Immunodulatory and Anti-inflammatory Activity of Selenium-Chelating Casein Phosphopeptide
[J]. FOOD SCIENCE, 2025, 46(18): 25-35.
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| [11] |
LI Tianle, WANG Chenlei, MAN Duhu, ZHAO Congying, JIN Liang, SU Lin, WU Haifeng, JIN Ye.
Effect of Dietary Selenium Addition on Antioxidant Capacity and Quality of Mutton
[J]. FOOD SCIENCE, 2025, 46(14): 72-80.
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| [12] |
YUAN Lin, ZHAO Wenzhu, WU Chunjian, YU Yiding, YU Zhipeng.
4D-Fast Data-Independent Acquisition Quantitative Proteomic Identification and Functional Analysis of Differentially Expressed Proteins between Selenium-Enriched and Non-Selenium-Enriched Eggs
[J]. FOOD SCIENCE, 2025, 46(12): 163-170.
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| [13] |
MENG Yao, HE Ziyan, LUO Ying, ZHANG Zhong, LI Jianke, YUAN Li.
Ameliorative Effects of Selenium-Containing Proteins and Peptides from Selenium-Enriched Cardamine L. against Ulcerative Colitis in Mice
[J]. FOOD SCIENCE, 2025, 46(10): 147-159.
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| [14] |
HU Yunchao, LIU Zhijian, WANG Ying, HUANG Haoran, WANG Honghong, WU Cai’e, XIONG Zhixin.
Calibration Set Optimization by Dragonfly Algorithm for Near-Infrared Modeling of Wheat Flour Protein Content
[J]. FOOD SCIENCE, 2024, 45(9): 9-15.
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| [15] |
GAO Qi, DUAN Wenhan, PENG Xue, WANG Ning, LU Yating, ZHANG Qian, XUE Youlin.
Effects of Different Selenium Enrichment Methods on the Antioxidant Activity of Sweet Potato Leaf Proteins
[J]. FOOD SCIENCE, 2024, 45(9): 29-35.
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