| [1] |
WANG Xinyu, YANG Lüzhu, WANG Ting, WANG Rongrong, LIU Jie, SHAN Yang, ZHANG Qun, DING Shenghua.
Recent Progress toward Understanding the Physiological Function, Purification, and Enzymatic Browning Control of Plant Polyphenol Oxidases
[J]. FOOD SCIENCE, 2020, 41(9): 222-237.
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| [2] |
SHI Shaoxia, DONG Yaoyao, LI Qi, YU Xiuzhu.
Advances in Functional and Nutritional Properties of Starch-Lipid Complexes
[J]. FOOD SCIENCE, 2020, 41(9): 238-245.
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| [3] |
SUN Cuixia, SONG Jingru, FANG Yapeng.
Progress in Preparation Methods, Structural Characterization and Functional Properties of Zein-Polysaccharide Nanocomposites
[J]. FOOD SCIENCE, 2020, 41(9): 323-331.
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| [4] |
XIE Changyuan, WANG Zhongjiang, GUO Zengwang, ZHAI Yuyu, TENG Fei, LI Yang.
Effect of Jet Cavitation on the Structure and Functional Properties of Soybean 11S Globulin
[J]. FOOD SCIENCE, 2020, 41(9): 57-65.
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| [5] |
MA Qinghua, CAI Ming, XIE Chunfang, YANG Kai, SUN Peilong.
Evaluation of Polyvinyl Alcohol-Based SiO2/TiO2 Nanocomposite Films and Their Preservation Effect on Agaricus bisporus
[J]. FOOD SCIENCE, 2020, 41(9): 182-187.
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| [6] |
ZHENG Yan, ZHANG Xinyun, SUI Yong.
Effect of Lotus Seedpod Procyanidins on Bread Quality and Functional Properties
[J]. FOOD SCIENCE, 2020, 41(8): 62-68.
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| [7] |
FENG Yuan, ZHAO Honglei, QU Shiyao, XU Yongxia, LI Haoyu, ZHOU Xiao, LI Xuepeng, LI Jianrong.
Changes in Flavor Characteristics of Sea Catfish Broth during Cooking Process
[J]. FOOD SCIENCE, 2020, 41(8): 202-207.
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| [8] |
ZHANG Hailu, HUANG Xiang, YANG Ran, AN Fengping, AI Mingyan, HUANG Qun.
Effect of Protein Oxidation on Rheological and Gelation Properties of Mutton Batters
[J]. FOOD SCIENCE, 2020, 41(8): 8-13.
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| [9] |
WANG Xibo, NIE Xin, LIAO Yi, LUO Jiaqian, Lü Xiuli, LIU Jishan, LIU Jun, WANG Zhongjiang, TENG Fei, LI Liang, LI Yang.
Relationship between Soybean Protein and Qianye Tofu Quality
[J]. FOOD SCIENCE, 2020, 41(7): 30-37.
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| [10] |
YUAN Qiuyan, LIU Hongzhi, ZHANG Jian, LI Limin, WU Bin, WANG Qiang.
Analysis of Protein Subunit Composition and Quality Characteristics of Peanut Varieties (Lines) Grown in Xinjiang
[J]. FOOD SCIENCE, 2020, 41(7): 38-45.
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| [11] |
LAI Sitong, CUI Qingliang, LIU Jinlong, LIU Junli, SUN Deng.
Determination and Analysis of Functional Characteristics of Alfalfa Stems and Leaves
[J]. FOOD SCIENCE, 2020, 41(7): 73-78.
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| [12] |
SUN Yufan, QI Baokun, ZHONG Mingming, LIU Zhao, YANG Shuchang, LI Yang,.
Functional Characteristics of Oleosin Affected by Ultrasound-Assisted Alkali Treatment
[J]. FOOD SCIENCE, 2020, 41(7): 79-85.
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| [13] |
BIAN Huawei, ZHENG Bo, CHEN Ling, ZHU Huilian.
Multi-Scale Structure and Physicochemical Properties of Highland Barley Starch Following Dry Heat Treatment
[J]. FOOD SCIENCE, 2020, 41(7): 93-101.
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| [14] |
YE Tao, CHEN Zhina, YE Qianwen, LIU Huiqian, WANG Yun, LU Jianfeng.
Effect of Different Sterilization Methods on Isoflavone Profile and Quality Characteristics of Ready-to-Eat Dried Soybean Curd (Tofu)
[J]. FOOD SCIENCE, 2020, 41(7): 124-130.
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| [15] |
WU Yuxin, CHEN Jiafang, MA Zilin, WU Meng, TANG Xiaojuan, ZHANG Binle, ZHENG Jianxian, HUANG Weining, LI Ning.
Biochemical Characteristics of Rice Flour Sourdough Fermented by Lactic Acid Bacteria and Its Effects on Steaming Characteristics of Steamed Bread
[J]. FOOD SCIENCE, 2020, 41(6): 64-71.
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