[1] |
CHEN Chen, WANG Jiajia, WANG Lijian, ZHUANG Xinbo, CHEN Yinji.
Effect of Replacement of Pork Fat with Pre-Emulsified Oil on the Quality of Emulsified Sausage
[J]. FOOD SCIENCE, 2021, 42(16): 8-13.
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[2] |
ZHANG Xuan, XU Yu, XUE Hai, JIANG Guochuan, YAN Xiaohui, LIU Xuejun.
Antioxidant Activity of Vine Tea (Ampelopsis grossedentata) Extract on Lipid and Protein Oxidation in Vegetarian Meatballs during Refrigerated Storage
[J]. FOOD SCIENCE, 2020, 41(3): 212-217.
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[3] |
CUI Tianqi, DU Hong, Lü Xinran, GUO Chao, BAI Fengling, YI Shumin, DING Haochen, HUANG Jianlian, LI Jianrong.
Application of Crude Bacteriocin of Lactobacillus plantarum JY-22 in Preservation of Silver Carp Meatballs
[J]. FOOD SCIENCE, 2019, 40(21): 229-235.
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[4] |
FENG Yangyang, XU Jingxin, YU Dong, KONG Baohua, LIU Qian.
Recent Advances in the Application of Emulsion Gels as Fat Replacers in Meat Products
[J]. FOOD SCIENCE, 2019, 40(21): 236-242.
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[5] |
ZHAO Yinyu, TIAN Xiaona, ZHOU Guanghong, ZHANG Wangang.
Effect of Regenerated Cellulose-Whey Protein Isolate Emulsion on the Quality of Emulsified Sausages
[J]. FOOD SCIENCE, 2019, 40(10): 15-20.
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[6] |
ZHAO Wen, ZHANG Jian, JIANG Yunyun, ZHAO Xiao, HAO Xiaona, LI Liu, ZHAO Juan, YANG Zhennai.
Effect of Fat Replacers on Rheological Properties of Soft Ice Cream Mixes and Quality and Mouthfeel of Ice Cream
[J]. FOOD SCIENCE, 2018, 39(12): 1-8.
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[7] |
WANG Dangfeng, LI Tingting, GUO Jingwen, LIU Nan, LI Jianrong.
Effect of Composite Preservatives Consisting of Tea Polyphenols and Lysozyme on the Quality of Silver Carp Meatballs during Storage
[J]. FOOD SCIENCE, 2017, 38(7): 224-229.
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[8] |
JIA Feng, LIU Dong, GUO Yurong, LI Jie, SUN Jiaojiao, SU Fan.
Effect of Fermentation on Rheology of Apple Pomace Polysaccharides
[J]. FOOD SCIENCE, 2017, 38(14): 106-111.
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[9] |
TIAN Li, LI Haiping, YUAN Yahong, YUE Tianli, WEI Jianping.
Optimization of Ultrasound-Vacuum Assisted Extraction of Polyphenols from Apple Pomace
[J]. FOOD SCIENCE, 2017, 38(14): 233-239.
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[10] |
LONG Qiang, NIE Qianzhong, LIU Chengguo.
Fermented Sausage: Recent Progress and Prospects
[J]. FOOD SCIENCE, 2017, 38(13): 291-298.
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[11] |
SONG Lei, GAO Tian, MA Ruixue, ZHANG Xin, ZHANG Lin, JIANG Yun, LI Jiaolong, GAO Feng, ZHOU Guanghong.
Optimization of the Formulation of Composite Cryoprotectant to Improve the Eating Quality of Frozen Chicken Meatballs
[J]. FOOD SCIENCE, 2016, 37(8): 13-17.
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[12] |
WANG Qian, JIANG Wanzhou, REN Sijie, HU Lülin, SHEN Qing, CHEN Jianchu, YE Xingqian, LIU Donghong.
Effect of Oat Bran Addition on the Quality of Pork Meatballs
[J]. FOOD SCIENCE, 2016, 37(23): 70-77.
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[13] |
YUAN Juanli, SHAN Lingke, GAO Jinyan, CHEN Hongbing.
Effects of Quality Improvers and Oat Sourdough on Viscoelasticity of Oat Dough
[J]. FOOD SCIENCE, 2016, 37(15): 56-62.
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[14] |
XU Hang, LI Pengfei, WANG Mingming, TANG Lele, YANG Ruijin.
Optimization of Extraction Process of Peanut Protein by Orthogonal Array Design and Development of Low-Fat Peanut Protein Beverage
[J]. FOOD SCIENCE, 2015, 36(18): 27-32.
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[15] |
ZHANG Shuang, REN Yamei, LIU Chunli, WANG Tao, ZHAO Yu, REN Xiaolin.
Optimization of Ultrasonic-Assisted Extraction of Total Triterpenoids from Apple Pomace by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(16): 44-50.
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