| [1] |
WU Shuxia, XU Fei, ZHANG Xiaoming, XU Yujuan, LI Cong, ZHOU Hui, XU Baocai.
Enhancing the Antioxidant Activity and Flavor Stability of Ham Sausage Using a Porous Starch/β-Cyclodextrin Composite Encapsulation System Loaded with Curcumin and Lycopene
[J]. FOOD SCIENCE, 2026, 47(9): 95-105.
|
| [2] |
FENG Juan, WANG Jin, MA Yunxiang.
A Molecular-Scale Study on How Polyphenol Structure Governs Starch-Polyphenol Interactions
[J]. FOOD SCIENCE, 2026, 47(7): 61-69.
|
| [3] |
YAN Chao, ZHU Xuchun, CHEN Bingyu, LIU Hongzhi.
Research Advances in the Regulatory Effects of Protein-Polyphenol Interactions on Food Functional Properties and Their Applications
[J]. FOOD SCIENCE, 2026, 47(6): 392-403.
|
| [4] |
CHANG Haijun, HUANG Yu, WEN Xin, HU Yu, ZHOU Wenbin.
Modulation of Protein Structure and Function by Plant Polyphenols: Interaction Mechanisms and Applications in Food Systems
[J]. FOOD SCIENCE, 2026, 47(5): 411-421.
|
| [5] |
Zhou Yiyi, Sun Haiyan, Wang Yangguang, Chen Xiao’e, Yuan Gaofeng.
Preparation and Preservation Performance of Polyvinyl Alcohol/Carboxymethyl Cellulose Composite Films Enhanced by Cuttlefish Ink Carbon Dots
[J]. FOOD SCIENCE, 2026, 47(4): 265-275.
|
| [6] |
LI Xuan, HU Jiayi, HU Xiao, HE Junjie, MAI Zhilin, XIE Yating, ZHANG Yan, CHEN Shengjun, CHEN Yun, WU Fangfang.
Preparation of Pectin-Based Film Loaded with Tea Polyphenols and Its Application in Preservation of Crispy Tilapia
[J]. FOOD SCIENCE, 2026, 47(4): 285-295.
|
| [7] |
CHEN Mei, LONG Jiaxin, HE Yuanmeng, HONG Gonghua, GUO Junling.
Construction of Tea Polyphenol-Based Nanocomplex and Its Antioxidant Effects on Reproductive Cells
[J]. FOOD SCIENCE, 2026, 47(3): 139-147.
|
| [8] |
YANG Chengjun, CHEN Liang, WANG Hualei, WANG Xinze, ZHANG Su, GU Ruizeng, MENG Ganlu, LIU Wenying.
Characterization of Wheat Peptides and Their Ameliorative Effects and Mechanism on Alcohol-Induced Damage in Hepatocytes
[J]. FOOD SCIENCE, 2026, 47(3): 198-209.
|
| [9] |
WANG Yiqi, SHEN Xiaozhu, YANG Danfei, GUO Xinyu, LIU Hui, KE Sheng, WU Yina, ZHUANG Yuan, ZHOU Zhongkai.
Structural and Functional Characterization of Ultrasonically Prepared Flaxseed Protein-Tannic Acid Covalent Conjugates
[J]. FOOD SCIENCE, 2026, 47(3): 243-256.
|
| [10] |
JIANG Pengfei, GAO Haidong, XIAO Zuobing, SHI Guanying, ZHANG Le, ZHAO Lili, SHI Yuting, ZHANG Xuefeng, WANG Zhaogai.
Effects of Different Drying Methods on Physicochemical Properties, Antioxidant Activity, and Volatile Components of Garlic
[J]. FOOD SCIENCE, 2026, 47(3): 257-267.
|
| [11] |
ZHANG Shixin, GENG Yangyang, LIU Yana, HU Bokai, WANG Jihui.
Metabolomic Analysis and Comparison of Antioxidant Activity of Fruiting Bodies and Cultured Mycelia of Collybia nuda
[J]. FOOD SCIENCE, 2026, 47(2): 92-103.
|
| [12] |
YAN Yipeng, LI Bin, GONG Xingxin, CHEN Yu, CHEN Zhongzheng, ZHANG Yuanyuan, LIN Xiaorong.
Identification and Astringent Effects of Key Astringent Polyphenols in Camellia ptilophylla Tea
[J]. FOOD SCIENCE, 2026, 47(2): 152-161.
|
| [13] |
LI Fengjuan, WU Jiang, LI Yuyao, LIU Bo, LI Xisen, ZHOU Hang, GAO Chunyan, LU Yuehong.
Metabolites and Antioxidant Activities of Polyphenols in Agriophyllum squarrosum (L.) Moq.
[J]. FOOD SCIENCE, 2026, 47(2): 195-203.
|
| [14] |
LIN Xiaohua, MA Xin, SHI Donghong, SUN Jian.
Preparation, Activity Evaluation and Molecular Mechanism of Antioxidant Soybean Peptides by Ultrasound-Assisted Enzymatic Hydrolysis
[J]. FOOD SCIENCE, 2026, 47(2): 250-258.
|
| [15] |
LIU Xiaoze, ZHANG Ganqi, SUN Ruoziying, LIU Yingxin, WANG Lu.
Inhibitory Mechanism of Characteristic Polyphenols in Hainan Large-Leaf Tea against Carbohydrate Hydrolases
[J]. FOOD SCIENCE, 2026, 47(10): 39-54.
|