Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.
《 食品 生物 科学 》 是 一 份 同行 评审 期刊 ， 旨在 为 生物 相关 食品 研究 领域 的 最 新 发展 提供 一 个 论坛 。该 杂志 关注 世界 范围 内 的 基础 和 应用 研究 ， 特别 关注 食品 生物 研究 的 民族 和 文化 方面 。
Whey protein isolate-guar gum stabilized cumin seed oil nanoemulsion
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.01.011
Nanostructured lipid carriers as a favorable delivery system for β-carotene
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2018.11.004
Protection of foods against oxidative deterioration using edible films and coatings: A review
来源期刊：Food bioscienceDOI：10.1016/j.fbio.2019.100451
Effect of short microwave heating time on physicochemical and functional properties of Bambara groundnut starch
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.01.005
The in vitro antithrombotic properties of ale, lager, and stout beers
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.01.012
Chitosan and water-soluble chitosan effects on refrigerated catfish fillet quality
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.100426
Improvement in dispersibility, stability and antioxidant activity of resveratrol using a colloidal nanodispersion of BSA-resveratrol
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2018.10.015
Non-volatile taste active compounds and umami evaluation in two aquacultured pufferfish (Takifugu obscurus and Takifugu rubripes)
来源期刊：Food bioscienceDOI：10.1016/j.fbio.2019.100468
High yield of tetramethylpyrazine in functional Fuqu using bacillus amyloliquefaciens
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.100435
Whey protein stabilized nanoemulsion: A potential delivery system for ginsenoside Rg3 whey protein stabilized nanoemulsion: Potential Rg3 delivery system
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.100427
Chemical analysis of the antioxidants from the aerial parts of wild Polygonum equisetiforme from Tunisia
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.03.004
Maltodextrin or gum Arabic with whey proteins as wall-material blends increased the stability and physiochemical characteristics of mulberry microparticles
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.100445
Effect of ultrasonication time on the functional properties of giant squid (Dosidicus gigas) mantle protein concentrate
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2018.11.003
Antimicrobial activities of irradiation-degraded chitosan fragments
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.03.011
Microorganisms control and quality improvement of stewed pork with carrots using ZnO nanoparticels combined with radio frequency pasteurization
来源期刊：Food bioscienceDOI：10.1016/j.fbio.2019.100487
Protective effects of phytochemicals of Capparis spinosa seeds with cisplatin and CCl4 toxicity in mice
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.01.002
Nanoencapsulation of hesperetin using basil seed mucilage nanofibers: Characterization and release modeling
来源期刊：Food bioscienceDOI：10.1016/j.fbio.2019.100475
Basic composition, antioxidant activity and nanoemulsion behavior of oil from mantis shrimp (Oratosquilla nepa)
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.100448
Study of milk coagulation induced by chymosin using atomic force microscopy
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.04.003
Isolation of yeast strains from Chinese liquor Daqu and its use in the wheat sourdough bread making
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.100443
In vitro antibacterial activity and volatile characterisation of organic Apis mellifera ligustica (Spinola, 1906) beeswax ethanol extracts
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.04.004
Edible coatings on Gouda cheese as a barrier against external contamination during ripening
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.100447
Characterization of bioactivity and phytochemical composition with toxicity studies of different Opuntia dillenii extracts from Morocco
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.04.011
Thermal and structural changes of pasteurized milk fat globules during storage
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2018.12.002
Chemical and functional properties of durian (Durio zibethinus Murr.) seed flour and starch
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.100412
Thyme oil alginate-based edible coatings inhibit growth of pathogenic microorganisms spoiling fresh-cut cantaloupe
来源期刊：Food bioscienceDOI：10.1016/j.fbio.2019.100467
Antarctic krill oil promotes longitudinal bone growth in adolescent male mice
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.02.002
Water soluble chitosan-caffeic acid conjugates as a dual functional polymeric surfactant
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.04.007
Antioxidant and antidiabetic properties of Chinese and Indian bitter melons (Momordica charantia L.)
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.03.010
Effects of hydrocolloids on the rheological and microstructural properties of semisolid whey protein-rich systems
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.100424
Quality improvement of jaggery, a traditional sweetener, using bagasse activated carbon
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.100444
Traditional starter cultures for enset fermentation: Unravelling their production and microbial composition
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.03.006
Full title- In vitro digestibility, amino acid profile and antioxidant activity of cooked Bambara groundnut grain
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.100428
β-Glucan-enriched fermented barley bran (Sigumjang meju) extracts attenuates gastric mucosal injury induced by acute alcohol intake in vivo
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.01.007
Inhibitory effect of bacteriocin-producing Lactobacillus brevis DF01 and Pediococcus acidilactici K10 isolated from kimchi on enteropathogenic bacterial adhesion
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.100425
Instrumental characterization of banana dessert gels for the elderly with dysphagia
来源期刊：Food bioscienceDOI：10.1016/j.fbio.2019.100477
Effect of rice bran hydrolysates on physicochemical and antioxidative characteristics of fried fish cakes during repeated freeze-thaw cycles
来源期刊：Food bioscienceDOI：10.1016/j.fbio.2019.100471
Carotenoids, pigments, phenolic composition and antioxidant activity of Oxalis corniculata leaves
来源期刊：Food bioscienceDOI：10.1016/j.fbio.2019.100472
Differential response to air exposure in crowded and uncrowded Atlantic cod (Gadus morhua): Consequences for fillet quality
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.01.008
Effect of salt concentration on quality of northeast sauerkraut fermented by Leuconostoc mesenteroides and Lactobacillus plantarum salt effects on northeast sauerkraut fermentation
来源期刊：Food bioscienceDOI：10.1016/j.fbio.2019.100421
Citrinin produced using strains of Penicillium citrinum from Liupao tea
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.01.015
Continuous biosynthesis of geranyl butyrate in a circulating fluidized bed reactor
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2018.05.007
Development of a third-generation snack with type 4 resistant sorghum starch: Physicochemical and sensorial properties
来源期刊：Food bioscienceDOI：10.1016/j.fbio.2019.100474
Functional effects of ice plant amylases on cake and bun quality
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.04.008
Pepsin-catalyzed plastein reaction with tryptophan increases the in vitro activity of lactoferrin hydrolysates with BGC-823 cells
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.01.013
The anti-gastritis activity of an exopolysaccharide from Rhizopus nigricans
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.04.001
Extraction of active compounds from different parts of pomegranate and incorporation into a potential delivery model system using a printing technique
来源期刊：Food bioscienceDOI：10.1016/j.fbio.2019.100480
Contribution of disulfide bond to the stability of Thermobifida fusca cutinase
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2018.11.001
Milk digestion peptidomics: Tracking caseinophosphopeptides in simulated gastrointestinal digestion
来源期刊：Food bioscienceDOI：10.1016/J.FBIO.2019.01.019
Physicochemical, structural and sensory properties of smooth hound autolysates-sugar conjugates formed using a glycosylation reaction
来源期刊：Food bioscienceDOI：10.1016/j.fbio.2019.100481
