Fabrication and Characterization of High Internal Phase Pickering Emulsions Stabilized with Quaternary Complexes of Lactoferrin, Epigallocatechin-3-Gallate, High Methoxylated Pecti... by XIE Liqing, XU Banmeng, LIANG Xinhong, LI Bo, YANG Wei

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Simultaneous Determination of 26 Endogenous Components in Honey by Automated Solid Phase Extraction Coupled with Ultra-high Performance Liquid Chromatography-Tandem Mass Spectromet... by LI Jing, ZHANG Juzhou, LIU Yi, YU Xiaojuan, WANG Xin

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Effect of Toughening Treatment on the Structural and Physicochemical Properties of Potato Starch and the 3D Printing Performance of Potato Starch Gel by MA Shu, GUO Shuangfeng, LIN Qian, JIANG Hao

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Formation Mechanism of Advanced Glycation End Products in Silver Carp Surimi Products during Freeze-thaw and Heating Treatment by LI Ting, LIAO Zikang, LI Zhen, WU Jinhong, WANG Shaoyun, HUANG Yiqun, WANG Faxiang, LIU Yongle, LI Xianghong

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Optimization of Fed-batch Culture Strategy for Improved Synthesis of Nisin by Lactococcus lactis HB03 by XIONG Huayi, CHEN Xi, LIU Yuefeng, CHEN Xiong, LI Pei, WANG Zhi

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Proteomic Analysis of the Effect of Proteasome on Quality Changes in Qinchuan Beef during Postmortem Storage by HU Lijun, WANG Jinxia, LI Rong, ZHANG Qian, CHEN Xueyan, LI Yalei, LUO Ruiming

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Gas Chromatography-Mass Spectrometry Identification of Changes in Odor Characteristics of Live Crassostrea gigas during Different Circulation Stages by LIN Hengzong, LIANG Zhiyuan, QIN Xiaoming, GAO Jialong, FAN Xiuping, HUANG Yanping, CHANG Xiangyang, DENG Jie, WU Weijun

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Preparation and Properties of Melanin-Nanoselenium Complex by GAO Li, REN Yanling, LIU Linlin, XU Hongyu, HAO Rui, ZHAO Yinghu

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Recent Advances in Research on Flavor Substances in Tomato Fruit and Their Influential Factors by GUO Jingtong, ZHAO Yuan, SUN Yujing

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Application of High and new Technology in Processing of Natural Products and Healthy Foods by ZHU Yinfei, KANG Songhao, LIU Xingyu, PENG Yu, LI Mo, NI Yuanying, WEN Xin

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Differences in Key Flavor Substances and Quality between Charcoal-Baked and Electrically Baked White Tea by WU Quanjin, ZHOU Zhe, QI Siyu, WU Ying, SUN Weijiang

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Characterization of Enzymatic Properties of Single Mutants of Homoserine Dehydrogenase from Corynebacterium glutamicum by JIANG Zeyuan, LIU Yuzhe, GAO Xin, ZENG Qi, MIN Weihong

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Detection of Pine Nut Allergen in Three Kinds of Food by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry by NING Yawei, ZHOU Hongxin, YANG Zheng, MA Junmei, LIU Zhuo, ZHANG Yan, LI Qiang

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Effects of Wheat Gluten and Ethyl Cellulose on Hygroscopicity of Freeze-Dried Apple Powder by WEI Yujie, YANG Xiaotong, LIANG Hongshan, LI Bin, LI Jing

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Quality Analysis of ‘Akizuki’ Pear Fruit (Pyrus pyrifolia) from Different Geographical Origins by Gas Chromatography-Ion Mobility Spectrometry by HE Wanlin, SHI Lu, LIN Menghua, LI Yahui, LIANG Ying, ZHANG Zhiyong

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Construction and Mechanism of Action of Gelatin/Sodium Hexametaphosphate/Glutamine Aminotransferase Based Composite Hydrogel System by LIU Zhiqin, CHEN Junliang, REN Guangyue, DUAN Xu, CAO Weiwei, LI Linlin, ZHAO Mengyue, JIN Xin

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Effect of Marination in Papaya Juice on the Flavor Formation of Boiled Wenchang Chicken by ZHANG Zihan, WU Yucan, SONG Yu, ZHAO Guiping, WEI Limin, ZHANG Chunhui, HUANG Feng

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Recombinant Expression, Renaturation and Biological Activity of Temperature-Responsive Nanobodies against Aflatoxin B1 by ZHANG Leping, TU Zhui, LI Yanping, LI Xiaojiang, SHUAI Wenyuan, ZHANG Hang, HE Qinghua

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Effect of Permeability of Packaging Film on Quality Preservation and Respiratory Metabolism of Agaricus bisporus by TANG Tianjin, WANG Xiaotong, QI Jie, LÜ Yuelin, ZHU Wenli, ZHU Junxiang, WU Hao

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Effect of Microwave Treatment and Drying Time on the Antioxidant Activity of in Vitro Digested Dried Abalone by LIAO Yuqin, HAN Yaohui, REN Zhongyang, SHI Linfan, WENG Wuyin, HUANG Wenmei

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