Beijing Academy of Food Sciences

Recent papers from Beijing Academy of Food Sciences

1. A comprehensive review on the basic taste components in milk: chemical composition, molecular mechanisms, and regulation strategiesCritical Reviews in Food Science and Nutrition · 2026
2. Structure-Based Screening Identifies Polyphenol Glucuronides as Cyclophilin D LigandsMolecules · 2026
3. Dietary lactoferrin supplementation enhances immune function, improves intestinal integrity and reshapes gut microbiota in kittensAnimal Microbiome · 2026
4. Is Higher α-Linolenic Acid Content Preferable? Assessing Digestive Fate of Flaxseed Oil in In Vitro Digestion Models of Infants, Adults and the ElderlyFoods · 2026
5. Digital Twin Applications in Food Processing and Supply Chains: A Systematic ReviewJournal of Future Foods · 2026
6. Enhancing the GABA Content and Sleep-Promoting Potential of the Baihe Dihuang Decoction Through Lactic Acid Bacteria FermentationFermentation · 2026
7. Deep Eutectic Solvents in Cereal Processing: A Review of Macromolecule Extraction and Contaminant DetectionJournal of Food Process Engineering · 2026
8. Engineering Mechanically Strong and Bioactive Gelatin-Based Supramolecular Plastics via Hydrogen Bonding and Coordination Interactions for Food PackagingBiomacromolecules · 2026
9. The Importance of Tire Wear Particles for Atmospheric Ice NucleationGeophysical Research Letters · 2026
10. Identification of single nucleotide polymorphisms of AADACL3 gene and their genetic associations with body weight and size traits in Chinese Holstein cowsGenomics · 2026
11. Development and validation of a low-cost, direct-current-based biosensor for real-time monitoring of transendothelial electrical resistance in cell barriersBiointerphases · 2026
12. Flavor Changes Through the Fermentation Process of Longmen Rice VinegarSeparations · 2026
13. Probiotics in the alleviation of food allergies in infants and young children: research progressCritical Reviews in Food Science and Nutrition · 2026
14. Strategies for Regulating the Color, Texture and Flavor Characteristics of Fermented Meat Products by Lactiplantibacillus plantarum and Saccharomyces cerevisiaeFoods · 2026
15. Functional proteomic signatures of bovine milk across Chinese dairy regions: quantitative comparison of casein, whey, and MFGM fractionsFood Chemistry Molecular Sciences · 2026
16. Pet Exposure Is Associated with Altered Gut Microbiota and Higher Phospholipid and Protein Concentrations in the Breast Milk of Overweight/Obese Pregnant WomenMetabolites · 2026
17. Social class identification discrepancy and fertility intention: Evidence from ChinaActa Psychologica · 2026
18. Oleic Acid and Transferrin Synergistically Induce Serum-Free Adipogenic Differentiation of Porcine Preadipocytes via the SEPTIN4/PPARγ AxisCells · 2026
19. Altered gut microbiota and serum metabolite profiles characterize postmenopausal bone loss: insights into the gut-bone axisSHILAP Revista de lepidopterología · 2026
20. When the fire ends: Straw burning, regulation, and pollution substitutionJournal of Development Economics · 2026