| [1] |
ZHANG Hang, SHI Wenzheng, WANG Xichang, LUAN Donglei.
Beyond Thermal Effect: Offline Microwave Activation of Deep Eutectic Solvents to Enhance Astaxanthin Extraction
[J]. FOOD SCIENCE, 2026, 47(9): 253-260.
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| [2] |
LIU Yanjia, LI Qianqian, WANG Yu, ZHOU Yuhan, XU Xiuying, WU Yuzhu, ZHANG Hao, ZHAO Chengbin, LIU Jingsheng.
Effects of Microwave and Far-Infrared Modifications on Structural and Functional Properties of Corn Zein
[J]. FOOD SCIENCE, 2026, 47(9): 261-269.
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| [3] |
FANG Shixie, ZHANG Jingxuan, LIANG Shuangmin, GE Changrong, XU Zhiqiang, XIAO Zhichao.
Effect and Mechanism of Different Cooling Rates on Lipid Molecules in Steam Pot Chicken after High-Temperature Sterilization
[J]. FOOD SCIENCE, 2026, 47(6): 69-77.
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| [4] |
SHI Yue, CHEN Jianxin, ZHANG Jianyong, HAN Shuya, WANG Fang, ZHANG Dingwu, HU Yurong, YIN Junfeng.
Application of Non-thermophysical Sterilization Technology in Tea Beverage: Principles, Progress and Challenges
[J]. FOOD SCIENCE, 2026, 47(4): 395-407.
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| [5] |
LIAO Lan, LI Xiaona, YE Li, LÜ Yongbin, ZHANG Hanwen, PENG Junqi, XIAO Hongdong, ZENG Xin’an.
Effect and Mechanism of Dual-Frequency Microwave Reheating on the Quality Changes of Pre-prepared Clay Pot Rice
[J]. FOOD SCIENCE, 2026, 47(4): 209-218.
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| [6] |
SHEN Haijun, XU Wenguang, XIE Qiang, SUN Dewei, JIANG Yousong, NIU Dongle, ZHANG Li, CAO Zhongwen, ZHANG Min.
Microwave Processing in the Field of Extruded Food Additive Manufacturing: A Review
[J]. FOOD SCIENCE, 2026, 47(4): 315-324.
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| [7] |
LI Su, ZHAO Yan, MIN Chengjun, ZHANG Shunliang, QI Yuxia, LIANG Erhong, LI Hongyu, ZHAO Bing, LIU Li.
Effects of Gradient Heating Sterilization and Constant High-Temperature Sterilization on Volatile Flavor Substances of Braised Beef
[J]. FOOD SCIENCE, 2026, 47(2): 215-222.
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| [8] |
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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| [9] |
FANG Ruilin, DENG Lizhen, TIAN Yuqi, KE Yingying, DU Liqing, DAI Taotao, LIU Chengmei, CHEN Jun.
Impact of Color Fixatives on the Quality and Flavor of Whole Mango Juice during High Temperature Sterilization
[J]. FOOD SCIENCE, 2025, 46(8): 72-80.
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| [10] |
SHI Tong, XIE Yu, ZHANG Hao, WANG Xin, LI Mengzhe, GAO Ruichang.
Effect of Arginine on Microwave-Induced Pre-gelation of Sturgeon Myofibrillar Protein under Low Salt Condition
[J]. FOOD SCIENCE, 2025, 46(7): 51-60.
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| [11] |
LÜ Xinran, WANG Shujuan, ZHANG Dan, ZHU Tingting, SUN Xiangyu, MA Tingting.
Effects of Sterilization with Different Doses of Electron Beam Irradiation on the Quality of Aronia melanocarpa Juice
[J]. FOOD SCIENCE, 2025, 46(5): 272-280.
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| [12] |
YE Zihan, WANG Wenjun, ZHOU Jianwei, LÜ Ruiling, LIU Donghong.
Research Progress on the Mechanism of Pulsed Light Sterilization and Its Application in Food Field
[J]. FOOD SCIENCE, 2025, 46(4): 295-305.
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| [13] |
GAO Jianxin, WANG Xin, ZHANG Hongyan.
A Dual-Mode Aptamer-Based Lateral Flow Test Strip for Rapid Detection of Salmonella typhimurium Based on the Photothermal and Catalytic Effects of Fe3O4@Au Composite Nanomaterials
[J]. FOOD SCIENCE, 2025, 46(24): 44-52.
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| [14] |
MO Xiaodie, BAO Hanxiao, HE Zhilin, HOU Jiazuo, LI Hua, WANG Yuhui, ZHANG Feixiang, LI Lu, DU Bing, LI Pan.
Effects of Microwave and Ultrasonic Pretreatments on the Structural and Physicochemical Properties of Trichosanthes kirilowii Maxim. Seed Protein Isolates
[J]. FOOD SCIENCE, 2025, 46(16): 304-312.
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| [15] |
LIN Fang, WU Zhaolong, WEI Zhongyu, YANG Mei, LI Cuixia, LI Lili, MA Lanyu, LIU Zhonglin.
Moisture Changes and Quality Analysis of Morchella esculenta Slices during Microwave Drying
[J]. FOOD SCIENCE, 2025, 46(16): 313-321.
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