[1] |
WANG Hongmei, JIANG Sirui, TAO Yang, HAN Yongbin.
Effect of Ultrasound on Microbial Growth and Metabolisms of Various Components including Phenolics during Fermentation of Apple and Strawberry Juice by Lactobacillus plantarum
[J]. FOOD SCIENCE, 2020, 41(14): 72-81.
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[2] |
WANG Weiqing, ZHUANG Hu, WANG Kangping, WANG Ping, LI Shugang.
Electrolyzed Water Extraction and Structural Characteristics of Pectin from Pomegranate Pomace
[J]. FOOD SCIENCE, 2020, 41(12): 243-249.
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[3] |
XIAO Yang, PIAO Meizi, DENG Yang.
Effect of Thermosonication Processing on the Physicochemical and Sensorial Properties of Cloudy Wheat Beer
[J]. FOOD SCIENCE, 2020, 41(11): 77-82.
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[4] |
LIU Yuxi, XUE Jia, FU Baoshang, ZHANG Yuying, QI Libo, QIN Lei.
Comparative Study on Preparation of Broth Powder by Ultrasonic Spraying-Freeze Drying and Traditional Drying Techniques
[J]. FOOD SCIENCE, 2020, 41(11): 128-134.
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[5] |
LIU Baohua, TONG Xiaohong, WU Changling, QI Yuman, LIU Zongzheng, ZHANG Wankun, LI Yang, JIANG Lianzhou, CHEN Fusheng, MA Chuanguo, WANG Zhongjiang.
Effect of Ultrasonic Pulping Process on the Preparation and Quality of Freeze-Dried Tofu
[J]. FOOD SCIENCE, 2019, 40(7): 114-119.
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[6] |
YU Xiaoyu, FANG Jiaxing, XIANG Qin, CHE Zhenming, LIU Ping, LIN Hongbin.
Extraction Optimization by Response Surface Methodology and HPLC Analysis of Organic Acids from Pixian Broad Bean Paste
[J]. FOOD SCIENCE, 2019, 40(4): 286-291.
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[7] |
REN Haiwei, SHI Jufen, CAI Yaling, FAN Wenguang, JIANG Qixing, LI Zhizhong, PEI Jiawen, WANG Yanrui.
Peptides from Tibetan Sheep Placental Protein: Optimization of Ultrasound-Assisted Enzymatic Preparation Using Response Surface Methodology and Antioxidant Activity Evaluation
[J]. FOOD SCIENCE, 2019, 40(24): 265-273.
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[8] |
KANG Dacheng, LIU Yunguo, ZHANG Wangang.
Recent Advances in Understanding the Effect of High Power Ultrasound on Protein Functional Characteristics and Its Applications in Meat Processing
[J]. FOOD SCIENCE, 2019, 40(23): 289-297.
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[9] |
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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[10] |
XUE Haiyan, CAO Ge, HE Baoyuan, FAN Jiaojiao, XUE Lihuan.
Effect of Ultrasonic Treatment on the Structure and Antigenicity of Bovine Caseins
[J]. FOOD SCIENCE, 2019, 40(23): 123-129.
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[11] |
SHAN Yuanyuan, LIU Yehongxuan, DAI Yurou, ZHOU Yuan, YI Yanglei, WANG Xin, LIU Bianfang, Lü Xin.
SHAN Yuanyuan, LIU Yehongxuan, DAI Yurou, ZHOU Yuan, YI Yanglei, WANG Xin, LIU Bianfang, Lü Xin
[J]. FOOD SCIENCE, 2019, 40(20): 279-285.
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[12] |
JIANG Guochuan, WANG Liyan, LIU Yachun, SUN Hongrui, ZHANG Jialin, LIU Xuejun, YAN Xiaohui.
Effect of Modification on the Structure and Gel Properties of Porcine Myofibrillar Protein
[J]. FOOD SCIENCE, 2019, 40(19): 89-95.
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[13] |
ZHANG Rongfei, WANG Xiangyou, CHENG Meng.
Optimization of Ultrasonic-Assisted Preparation and Structural Characterization of Potato Starch Nanocomposite Films
[J]. FOOD SCIENCE, 2019, 40(18): 302-311.
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[14] |
WANG Pengxu, CHENG Chuanxiang, MA Yaqin, ZHANG Zhen, JIA Meng.
A Literature Review of Ultrasonic Effects in Extraction of Phenolic Compounds from Fruits and Vegetables
[J]. FOOD SCIENCE, 2019, 40(17): 338-347.
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[15] |
WANG Lingling, PAN Xin, FANG Yong, SHI Xiaotian, LI Peng, MA Ning, PEI Fei, YANG Wenjian, HU Qiuhui.
Optimization of Simultaneous Ultrasonic-Assisted Alkali Extraction and Nutritional Evaluation of Protein from Indica Rice Mixed with Flammulina velutipes
[J]. FOOD SCIENCE, 2019, 40(14): 283-288.
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