| [1] |
SUI Xiaonan, CAO Zichen, LI Xiaoqian, LAN Tian.
Advances in Structural Modulation of Functional Food Proteins: Mechanisms, Strategies, and Future Trends
[J]. FOOD SCIENCE, 2026, 47(8): 1-18.
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| [2] |
ZHANG Lin, CHEN Jiaojiao, LIU Meiyu, HUANG Xi.
α-Glucosidase Inhibitory Effects of Defatted Egg Yolk Powder Hydrolysate and Metal Ion Chelates and Screening and Identification of Active Peptides
[J]. FOOD SCIENCE, 2026, 47(8): 124-134.
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| [3] |
SHI Huiling, AN Ning, ZHANG Xuan, YIN Xuefeng.
A Review on Structural Characteristics and Application of Food-Derived Flavonoids in Functional Foods
[J]. FOOD SCIENCE, 2026, 47(5): 422-433.
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| [4] |
YUE Ziyi, ZHANG Haoran, YANG Xu, ZHAO Kai.
Research Progress in Starch-Ion Complexes
[J]. FOOD SCIENCE, 2026, 47(4): 355-364.
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| [5] |
WANG Weimin, NI Xiaoyu, WU Xinyan, GONG Rongyi, WANG Qian, CHENG Yukun, DENG Jianjun, WANG Gongpu, YANG Haixia.
Compositional Analysis of Black-Bone Chicken Egg Yolk Oil and Its Mechanism of Action in Alleviating Allergic Response in β-Lactoglobulin-Sensitized Mice
[J]. FOOD SCIENCE, 2026, 47(4): 115-128.
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| [6] |
XIAO Jie, LIU Junbin, WANG Yutang, LI Yunqi, WANG Wenbo.
Frontiers in the Intelligent Construction of Shelf-Stable and Efficacy-Enhanced Delivery Systems for Functional Foods Empowered by Big Data and Machine Learning
[J]. FOOD SCIENCE, 2026, 47(3): 1-12.
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| [7] |
HU Xinbo, YUAN Fei, LÜ Hongrui, CAI Jie, LI Tao, LI Hongna, ZHANG Yinghao, SUN Dongmei, YANG Yange.
Recent Progress on Technologies for Diuretic Detection in Foods and Functional Foods
[J]. FOOD SCIENCE, 2026, 47(3): 366-376.
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| [8] |
LIU Jiaxian, KAN Qixin, HU Wei, ZHOU Liang, GENG Pengfei, CAO Yong.
Advances in Research on Egg Yolk Lecithin: Extraction, Identification, Bioactivities and Applications
[J]. FOOD SCIENCE, 2026, 47(2): 386-397.
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| [9] |
SHI Wanlu, LIU Bo, ZHANG Xi, GAO Mingshuang, SONG Xiya, CHE Jiaxin, DONG Tieyou, WANG Lijuan, LIU Siyuan.
Recombinant Rice in the Field of Functional Foods: Research Progress and Nutritional Fortification Strategies
[J]. FOOD SCIENCE, 2025, 46(24): 343-351.
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| [10] |
LI Zheng, XU Jinghong, XU Huajian, XIONG Fuqiang, ZHU Lixiang, PI Xiaowen, LI Bowen, ZHANG Binjia.
Functional Properties and Industrial Innovations of Active Components from Perilla frutescens: from Molecular Mechanisms to Cross-Disciplinary Applications
[J]. FOOD SCIENCE, 2025, 46(21): 30-41.
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| [11] |
LIU Jiaqi, LIAN Zhaohui, DU Hui, WANG Xinran, LI Cheng, LIU Meiyu.
Metabolomics-Based Analysis of the Characteristic Quality of Egg Yolks from Rongde Xiaohei Chicken and Beijing You Chicken
[J]. FOOD SCIENCE, 2025, 46(18): 169-179.
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| [12] |
ZHONG Hao, TANG Ning, LIU Xiaofeng, CHEN Ling, GUAN Rongfa.
Advances in the Structure, Separation, Bioactivities and Applications of Probiotic Extracellular Vesicles
[J]. FOOD SCIENCE, 2025, 46(17): 314-325.
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| [13] |
LIU Huayu, LIAO Pengying, ZHANG Tianfeng, ZHANG Xinrui, DENG Yunning, LI Yaohua, WEI Jinrui, CHEN Jun.
Separation, Purification, and Activity Analysis of Angiotensin Converting Enzyme Inhibitory Peptides in Enzymatically Hydrolyzed Egg Yolk of Chinese Soft-Shelled Turtle
[J]. FOOD SCIENCE, 2025, 46(1): 40-48.
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| [14] |
DUAN Hao, SONG Wei, WANG Feng, YAN Wenjie.
Advances in the Application of Carotenoids in Health Foods for Relieving Visual Fatigue
[J]. FOOD SCIENCE, 2024, 45(6): 317-325.
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| [15] |
YANG Tian, LI Fenghong, LI Xin, DONG Shijian, LI Shugang, HUANG Qun, HE Yu.
Research Progress in the Causes and Inhibition Methods for Egg Yolk Gelation Induced by Freezing
[J]. FOOD SCIENCE, 2024, 45(21): 39-47.
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