[1] |
WU Chenyan, YANG Mei, WANG Keli, LIU Xinjie, LIU Sijia, MA Lizhen.
Changes in the Quality and Protein Properties of Seasoned Fish during Repeated Freeze-Thaw Cycles
[J]. FOOD SCIENCE, 2021, 42(9): 206-213.
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[2] |
LAN Weiqing, SUN Yuqing, XIAO Lei, MEI Jun, XIE Jing.
Effects of Freeze-Thaw Cycles on Texture Properties and Protein Properties in Big-Eye Tuna (Thunnus obesus)
[J]. FOOD SCIENCE, 2021, 42(7): 240-246.
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[3] |
FU Renhao, WANG Chunling, CHEN Zheng, LIN Xiangdong, FENG Aiguo.
Quality Change of Tilapia Fillets during Freeze-Thaw Cycles Characterized Based on Fractal Dimension of Microstructure
[J]. FOOD SCIENCE, 2021, 42(15): 19-26.
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[4] |
ZHONG Mingming, LIAO Yi, QI Baokun, FANG Lin, SUN Yufan, XIE Fengying, LI Yang,.
Freeze-Thaw Stability of Sonicated Soybean Lipophilic Protein-Hydroxypropyl Methylcellulose Stabilized Emulsions
[J]. FOOD SCIENCE, 2020, 41(5): 73-79.
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[5] |
ZHANG Wei, JIAO Chunhai, XIONG Guangquan, WANG Lan, SHI Liu, LI Xin, DING Anzi, WU Wenjin.
Effects of NaHCO3 Immersion on the Quality of Channel Catfish Subjected to Repeated Freeze-thaw Cycles
[J]. FOOD SCIENCE, 2020, 41(18): 35-41.
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[6] |
LIU Jingnan, ZHANG Zhihui, WANG Lin, WANG Yuying, ZHANG Anqi, WANG Xibo, XU Ning.
Effect of Ultrasound on Freeze-Thaw Stability of Soy Protein Isolate Gel Induced by Glutamine Transaminase
[J]. FOOD SCIENCE, 2020, 41(13): 76-82.
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[7] |
WANG Yuying, ZHANG Anqi, ZHOU Guowei, WANG Lin, WANG Xibo.
Freeze-Thaw Properties and Structural Characterization of Covalent Complexes of Soy Protein Isolate with Monosaccharides, Disaccharides and Polysaccharides
[J]. FOOD SCIENCE, 2020, 41(12): 28-35.
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[8] |
WANG Yuying, ZHANG Anqi, WANG Lin, ZHOU Guowei, XU Ning, WANG Xibo.
Improving Freeze-Thaw Stability of Soybean Protein Emulsion by Irradiation-Assisted Grafting Reaction
[J]. FOOD SCIENCE, 2020, 41(11): 135-140.
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[9] |
WANG Jingjing, WANG Ting, ZHANG Xinxiao, BIAN Huan, GENG Zhiming, LI Pengpeng, WANG Daoying, XU Weimin.
Expression, Purification and Characterization of 12-Lipoxygenase Catalytic Domain from Pig Muscle
[J]. FOOD SCIENCE, 2019, 40(8): 41-47.
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[10] |
YU Guoping, YUE Chonghui, CHEN Yuan, LIU Peng, LIU Yanqiu, DONG Liangwei.
Effect of Transglutaminase on Freeze-Thaw Stability of Soybean Protein Isolate Emulsion
[J]. FOOD SCIENCE, 2019, 40(6): 22-27.
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[11] |
FAN Xiaolan, LI Yueyuan, ZHANG Yinyin, HAN Yunyun, LI Ling, YAN Shijie, XIAO Lixia.
Effect of Cooling Method on FAD and LOX Gene Expression and Core Browning in Postharvest Yali Pears
[J]. FOOD SCIENCE, 2019, 40(5): 222-227.
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[12] |
CHEN Jinyu, LI Bin, HE Lili, LIANG Huanhuan, WEI Yingxia, HAN Yeqin, ZHANG Kunsheng.
Effects of Trehalose and Mannitol on Freeze-Thaw-Induced Structural and Functional Changes of Myofibrillar Proteins from Mantis Shrimps (Oratosquilla oratoria)
[J]. FOOD SCIENCE, 2019, 40(16): 30-37.
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[13] |
JIANG Shan, ZHANG Zhiguo.
Effect of Lipoxygenase from Soybean Whey Wastewater on Processing Characteristics of Noodles
[J]. FOOD SCIENCE, 2019, 40(14): 48-53.
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[14] |
ZHOU Ziwei, YOU Fangning, LIU Binbin, DENG Tingting, LAI Zhongxiong, SUN Yun.
Effect of Mechanical Force during Turning-over on the Formation of Aliphatic Aroma in Oolong Tea
[J]. FOOD SCIENCE, 2019, 40(13): 52-59.
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[15] |
DENG Siyang, WANG Bo, LI Haijing, ZHONG Qiang, DONG Chunhui, XIA Xiufang.
Effect of Freeze-Thaw Cycles on Changes in Functional and Structural Properties of Myofibrillar Protein from Mirror Carp (Cyprinus carpio var. specularis)
[J]. FOOD SCIENCE, 2019, 40(11): 95-101.
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