| [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] |
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.
|
| [3] |
WEI Xueyan, CHEN Mengxin, LIU Wen, LIU Xueping, XU Kang, ZHAO Li, WANG Daijie, GUO Mengmeng.
Preparation of Hawthorn Pectin-Zein Composite Nanoparticles and Their Efficacy for Lycopene Delivery
[J]. FOOD SCIENCE, 2026, 47(1): 96-104.
|
| [4] |
SONG Xinyu, LIU Xiangyu, YUE Qing, WEI Bing, SONG Guilin, ZHANG Hui, DU Pengcheng, SUN Congyu, ZHANG Ziyi, LÜ Mingchun, LI Yuan.
Innovative Strategies Based on Delivery Technology to Improve the Absorption and Utilization of Functional Ingredients in Sports Nutrition Foods
[J]. FOOD SCIENCE, 2025, 46(9): 411-424.
|
| [5] |
LU Yuting, XIA Hongjuan, FU Zhixuan, WU Yuanjie, WU Haoren, LIU Zhonghua, SHI Meng.
Effect of Different Forms of Theaflavins on Their Absorption and Transport Based on the Caco-2 Cell Model
[J]. FOOD SCIENCE, 2025, 46(23): 54-62.
|
| [6] |
LI Hongguang, MA Jiahua, BI Conghui, TAO Yu, XU Jie, WANG Linbin, SHAO Ting, YANG Lu.
Preparation of Polysaccharide-Based Microcapsules Loaded with Astaxanthin Ester and Their Stability and Digestive Absorption Characteristics
[J]. FOOD SCIENCE, 2025, 46(16): 100-106.
|
| [7] |
GAO Jiu, WU Junjie, JIAO Wenya, CHEN Yuyang, ZHU Wenxuan, SANG Yaxin, WANG Xianghong.
Construction and Bioavailability Analysis of 6-Shogaol-Loaded Zein Nanoparticles
[J]. FOOD SCIENCE, 2024, 45(9): 44-50.
|
| [8] |
ZHAO Wenhong, HE Ying, GONG Zhaohai, GUAN Erqi.
Multiscale Structural Characterization of the Assembly Mode of Amylose-Lycopene Complexes
[J]. FOOD SCIENCE, 2024, 45(4): 18-25.
|
| [9] |
LI Yajuan, ZHANG Leiyi, ZHANG Ting, LIU Jingbo, DU Zhiyang.
Egg White Peptide and Curcumin Synergistically Enhance the Interfacial Structure of Polysaccharide-Based High Internal Phase Pickering Emulsions, Which in Turn Improve Their Bioaccessibility
[J]. FOOD SCIENCE, 2024, 45(21): 20-28.
|
| [10] |
YUE Qing, SHI Wenpeng, ZHANG Chunyue, LI Xing, LIU Xiangyu, LÜ Mingchun, ZHANG Hui, YUAN Yu, YANG Zhi, LI Yuan.
Research Progress on the Stabilization and Targeted Delivery Carriers for Food Bioactive Compounds
[J]. FOOD SCIENCE, 2024, 45(19): 272-286.
|
| [11] |
WANG Teng, ZHANG Yiran, ZHANG Feng, LI Yi, PANG Yang, HE Xiaoyun.
Research Progress in Lactoferrin-Based Nanoparticle Delivery of Food Functional Factors
[J]. FOOD SCIENCE, 2024, 45(17): 357-365.
|
| [12] |
LIN Dengfan, ZHENG Zhihao, ZHOU Yingjun, GONG Wenbing, ZHU Zuohua, YAN Li, HU Zhenxiu, PENG Yuande, XIE Chunliang.
Research Progress in Biotransformation and Biological Activity of Polyphenols in Plant-Based Foods
[J]. FOOD SCIENCE, 2024, 45(14): 319-327.
|
| [13] |
YANG Zhiyi, LIU Na, JIA Yulong, QIN Likang, BAO Aiming, QIN Weijun, LIANG Xiaoyang.
Enhancing Effect of Cooking of Fermented Tomato Sour Soup with Added Oil on Lycopene cis/trans Isomerization
[J]. FOOD SCIENCE, 2024, 45(11): 68-74.
|
| [14] |
ZHOU Shiyue, LI Mo, ZHOU Chenni, JIANG Zefang, WEN Xin, CONG Wenfeng, NI Yuanying, ZHANG Fusuo.
Flow of Selenium in the “Soil-Crop-Food-Human” Chain
[J]. FOOD SCIENCE, 2023, 44(9): 231-244.
|
| [15] |
ZHANG Yingzhu, HU Junjie, LI Bin, LIU Shilin, LI Yan.
Research Advances in Interface Engineering Design to Regulate Bioavailability of Lipophilic Nutrients Encapsulated in Lipid-based Emulsion Delivery Systems
[J]. FOOD SCIENCE, 2023, 44(7): 240-249.
|
