| [1] |
YE Jinhua, WANG Biaoshi, WANG Rundong, LIU Shumin, HU Xiaojun, MA Jingqiu, DUAN Weiwen.
Effect of Ultra-high Pressure Treatment on the Quality and Volatile Components of Prefabricated Spanish Mackerel Fish Cake
[J]. FOOD SCIENCE, 2026, 47(5): 257-265.
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| [2] |
WANG Yanru, WANG Xinyue, HE Long, YU Qunli, ZHANG Yueyue, LI Ying, XU Jin, ZHANG Li, HAN Guangxing.
Preparation and Structure-Activity Analysis of Antioxidant Peptides from Collagen by Ultra-high Pressure-Assisted Enzymatic Hydrolysis
[J]. FOOD SCIENCE, 2026, 47(3): 109-119.
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| [3] |
ZHANG Yushuo, ZHANG Jiaqi, ZHAO Jianjun, GU Aixia, QIN Peng, CHENG Xinying, JIN Jiatong, ZHOU Qian, ZHAO Wen.
Effect of Modification on the Structure and Functional Properties of Insoluble Dietary Fiber from the Discarded Outer Leaves of Chinese Cabbage
[J]. FOOD SCIENCE, 2025, 46(8): 81-91.
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| [4] |
GAO Yu, WANG Jieting, WANG Yingdi, SUN Maocheng.
Effects of Ultra-high Pressure Treatment on Bag Swelling and Quality of Allium macrostemon Bunge Pickles
[J]. FOOD SCIENCE, 2025, 46(6): 219-225.
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| [5] |
YANG Yuying, LI Yanchu, LIU Jiatong, WANG Zefu, HAN Zongyuan, LIU Shucheng, WEI Shuai.
Effect of Combined Ultrasound and High Pressure CO2 Treatment on the Structure and Allergenicity of Shrimp Tropomyosin
[J]. FOOD SCIENCE, 2025, 46(16): 295-303.
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| [6] |
LIU Xiaoyu, LIU Liping, LIU Yanfang, FENG Jie, YANG Linlei, CAO Yao, ZHANG Jingsong, KANG Ji.
Preparation, Physicochemical Properties and Intestinal Flora Regulatory Activity of Aqueous Extracts from Differently Pretreated Naematelia aurantialba
[J]. FOOD SCIENCE, 2025, 46(11): 180-189.
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| [7] |
CHEN Meiling, JIAN Lei, YUAN Qiuyan, JIA Mingyue, GUI Xiangru, XU Huaide.
Comparative Effects of Electron Beam Irradiation and Ultra-high Pressure Treatment on the Flavor of Jujube pulp
[J]. FOOD SCIENCE, 2024, 45(6): 175-182.
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| [8] |
ZENG Xinyao, SUN Ying, JIAO Dexin, ZHU Chen, LIU Huimin.
Preparation and Quality Characteristics of Ready-to-Eat Shrimp Using Ultra-high Pressure Combined with Sous-Vide Technology
[J]. FOOD SCIENCE, 2024, 45(5): 193-200.
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| [9] |
YI Hongbo, LI Jun, LI Jiayi, WANG Peng, WANG Shengnan, LIU He.
Effects of Water-in-Oil Slow-Release Coagulants Based on Fermented Soybean Whey on Gel Properties of Whole Soybean Flour
[J]. FOOD SCIENCE, 2024, 45(23): 54-61.
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| [10] |
PU Huayin, MING Huanyu, ZHANG Chong, GUO Simin, CAO Yanni, WANG Lixia.
Effects of Ultra-high Pressure-Induced Starch Structural Changes on the Synthesis and Product Quality of Starch Acetate
[J]. FOOD SCIENCE, 2024, 45(21): 254-260.
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| [11] |
CUI Xingyue, LIU Xinping, QIN Sijun, TAN Hui, LI Bin.
Effect of Induced Germination of Alicyclobacillus acidoterrestris on the Quality of Ultra-high Pressure Treated ‘Hanfu’ Apple Juice during Storage
[J]. FOOD SCIENCE, 2024, 45(19): 216-226.
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| [12] |
LI Jinghao, LIANG Zhanhong, XIAO Gengsheng, XU Yujuan, YU Yuanshan, WU Jijun, PENG Jian, LI Lu, CHENG Lina.
Effect of Ultra-high Pressure on the Stability of Polyphenol Oxidase in the Solid and Liquid States Analyzed by Molecular Dynamics Simulation
[J]. FOOD SCIENCE, 2024, 45(16): 33-44.
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| [13] |
LIU Xin, JIANG Pengfei, FU Baoshang, QI Libo, YANG Jingqi, SHANG Shan.
Effect of High-Pressure Homogenization Modified Bamboo Shoot Dietary Fiber on Gelation Properties and Chemical Interactions of Shrimp Surimi
[J]. FOOD SCIENCE, 2024, 45(11): 192-200.
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| [14] |
JI Wei, LIU Jun, YANG Jinjie, NAN Xijun, LI Jiayi, WANG Honglei, SHENG Guihua, ZHOU Quancheng.
Interaction of Pea Albumin with Chlorogenic Acid in a Dynamic High Pressure Microfluidization Environment
[J]. FOOD SCIENCE, 2023, 44(6): 74-81.
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| [15] |
CHEN Mengting, ZHENG Changliang, WANG Lan, SUN Zhida, XIE Bijun, SHI Liu, DING Anzi, XIONG Guangquan, QIAO Yu, LI Xin, WU Wenjin.
Progress in the Application of Ultra-High Pressure Technology in Protein Modification and Bioactive Peptide Preparation
[J]. FOOD SCIENCE, 2023, 44(5): 298-304.
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