[1] |
YAO Hui, QI Xue’er, MAO Junlong, QI He, WU Tianxin, ZHANG Bin.
Changes in Functional Properties of Myofibrillar Proteins in Three Species of Squid during Frozen Storage
[J]. FOOD SCIENCE, 2021, 42(7): 207-213.
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[2] |
WU Yutong, ZHANG Chao, CHEN Qian, KONG Baohua.
Changes in Quality and Water Distribution of Pork Dumpling Filler Subjected to Ultrasound-Assisted Immersion Freezing during Frozen Storage
[J]. FOOD SCIENCE, 2021, 42(3): 128-135.
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[3] |
MAO Zhijuan, ZHANG Kunming, HUANG Yongchun, GUO Yan, YANG Feng, REN Xian’e, AI Shuo.
Ultrasonic-assisted Preparation and Stability Evaluation of W/O Emulsion Containing Chitosan
[J]. FOOD SCIENCE, 2021, 42(2): 8-16.
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[4] |
LI Xiuxiu, SHANG Jing, YANG Xi, XUE Jia, GUO Yurong.
A Review on Thickening, Gelling and Emulsifying Properties of Polysaccharides
[J]. FOOD SCIENCE, 2021, 42(15): 300-308.
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[5] |
WANG Kangyu, WANG Ruihong, LI Yujin, BAI Fan, GAO Ruichang, WANG Jinlin, XU Peng, ZHAO Yuanhui.
Effects of α-Tocopherol and Vacuum Packaging on the Quality of Sturgeon Surimi Incorporated with Chicken Meat during Frozen Storage
[J]. FOOD SCIENCE, 2021, 42(11): 195-204.
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[6] |
WU Haitao.
Effect of Microfluidization on the Structure and Function of Wild Black Bean Protein
[J]. FOOD SCIENCE, 2020, 41(5): 87-92.
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[7] |
WANG Junwen, HAN Xu, LI Tiantian, YU Guoping.
Mechanism and Application of Emulsifiers for Stabilizing Emulsions: A Review
[J]. FOOD SCIENCE, 2020, 41(21): 303-310.
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[8] |
MAO Ying, SHUAI Xiaoyan, WANG Huiling, ZHOU Lan, LI Jia, LI Man, YANG Ning, HE Jingren.
Preparation and Stability Evaluation of Anthocyanin Microcapsules by Emulsification/Internal Gelation with Optimized Spray Drying
[J]. FOOD SCIENCE, 2020, 41(2): 267-275.
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[9] |
WU Yanyan, QIAN Xixi, ZHU Xiaojing, LI Laihao, YANG Xianqing, HU Xiao, LIN Wanling.
Microbial Community Diversity Analysis of Prepared Sea Bass Fillet (Lateolabrax japonicus) with Beer during Partially Frozen Storage under Modified Atmosphere Packaging
[J]. FOOD SCIENCE, 2019, 40(3): 224-230.
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[10] |
CUI Qiang, WANG Lin, ZHOU Guowei, DONG Yangyang, WANG Xibo, JIANG Lianzhou.
Effect of Ultrasonic Treatment on Functional Properties of Soy Protein Isolate-Whey Protein Isolate Mixture
[J]. FOOD SCIENCE, 2019, 40(23): 111-116.
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[11] |
CHEN Xu, CAI Xixi, WANG Shaoyun, YANG Fujia, WU Jinhong.
Recent Progress and Application Prospects of Antifreeze Peptides in Food Industry
[J]. FOOD SCIENCE, 2019, 40(17): 331-337.
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[12] |
LIU Shulai, ZHANG Zhenyu, TANG Wenyan, ZHAO Dandan, CHEN Shanping, SUI Chuang, DING Yuting.
Effect of Immersion Freezing on Quality Changes of Snakehead Blocks during Frozen Storage
[J]. FOOD SCIENCE, 2019, 40(1): 256-262.
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[13] |
FENG Meiqin, LIU Wenyan, SUN Jian, XU Xinglian, ZHOU Guanghong.
Effect of Flaxseed Gum on the Emulsifiedying and Gelling Properties of Comminuted Meat with Different NaCl Concentrations
[J]. FOOD SCIENCE, 2018, 39(24): 48-53.
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[14] |
GAO Wenhong, YE Ruisen, PAN Tingtiao, ZENG Xin’an.
Analysis of Structural Changes of Surimi Proteins during Frozen Storage by Raman Spectroscopy
[J]. FOOD SCIENCE, 2018, 39(24): 71-77.
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[15] |
YAN Zhengrong, ZHAO Ying, CHI Yujie.
Phenomenon and Cause of Freeze-Induced Gelation of Yolk
[J]. FOOD SCIENCE, 2018, 39(19): 29-35.
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