[1] |
WANG Kunhua, LI Jiamei, PENG Fei, LIU Yudi, MA Qi, LI Mei, XU Huaide.
Effects of Radio Frequency Treatment on Short- and Medium-Wavelength Infrared Drying Kinetics and Quality Characteristics of Red Jujubes
[J]. FOOD SCIENCE, 2020, 41(7): 117-123.
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[2] |
ZOU Xiurong, ZHU Jianhua, LIU Ribin, SHAN Bin.
Kinetic Analysis of Sol-Gel Transition of Gelatin/Modified Starch Blends Based on Dynamic Rheology
[J]. FOOD SCIENCE, 2020, 41(3): 37-46.
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[3] |
WANG Ning, KAN Ankang, HUANG Zipei, LU Jiaxi, PAN Yuqin.
Analysis of Heat and Mass Transfer of Cylindrical Pieces of Zizania latifolia during Vacuum Precooling
[J]. FOOD SCIENCE, 2020, 41(11): 50-56.
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[4] |
ZHOU Ming, XU Mingsheng, CHEN Jinyin , SHEN Yonggen, YAO Meixiang, ZHU Xiaojuan, LU Jianqing, ZHU Fengni.
Drying Kinetics and Quality Characteristics of ‘Xiushui Huahong’ Sweet Orange Peel Dried by Hot Air
[J]. FOOD SCIENCE, 2020, 41(11): 141-149.
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[5] |
PENG Yabo, LI Xiaoting, FANG Ting, LI Changcheng, WEI Zhaoyi, TIAN Yuxin, CHEN Qinwen, LIU Wanning.
Modelling Growth Kinetics of Salmonella and Background Microorganisms in Chicken
[J]. FOOD SCIENCE, 2019, 40(9): 7-15.
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[6] |
ZHANG Wen, LIANG Yilei, WU Chenyang, YANG Yuanping, XIONG Shuangli.
Kinetic Analysis and Modelling of Changes in the Texture of Pear Fruit during Postharvest Storage
[J]. FOOD SCIENCE, 2019, 40(7): 9-14.
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[7] |
ZHOU Yufang, HU Jiankun, HAO Yunbin, XIANG Xingwei, YANG Huicheng, ZHENG Bin, XIAO Jinxing.
Kinetic Analysis of the Inhibitory Effect of 4-Hexylresorcinol and Ascorbic Acid on Polyphenoloxidase from Solenocera crassicornis
[J]. FOOD SCIENCE, 2019, 40(4): 69-74.
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[8] |
CHEN Chenwei,, XU Zhewei, MA Yarui, XIE Jing,,, ZHANG Qinjun, TANG Zhipeng, YANG Fuxin,.
Comparison of Different Kinetic Models for Tea Polyphenols Released from Poly-(vinyl alcohol) Films into Water
[J]. FOOD SCIENCE, 2019, 40(3): 24-29.
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[9] |
ZHOU Lingqun.
Adsorption Behavior and Mechanism of Attapulgite When Used in Oil Bleaching
[J]. FOOD SCIENCE, 2019, 40(3): 87-93.
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[10] |
XU Ye, LIU Xiaofeng, WANG Yonggang, REN Haiwei, LIU Jichao, ZHANG Xuan, FAN Wenguang, YANG Mingjun.
Extraction Kinetic Modelling and Structural Characteristics of Polysaccharides from Linze Jujube Fruit
[J]. FOOD SCIENCE, 2019, 40(3): 1-8.
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[11] |
ZHONG Chan, XIE Xueqiong, SUN Lechang, ZHANG Lingjing, LIU Guangming, CAO Minjie.
Purification and Mechanism of Action of a Prolyl Endopeptidase Inhibitor from the Skeletal Muscle of Blue Scad (Decapterus maruadsi)
[J]. FOOD SCIENCE, 2019, 40(24): 15-20.
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[12] |
KUANG Wei, AN Liang, XU Jun, WANG Haibin, ZHOU Xiaorong, CHEN Jiwang, XU Wei, LIAO E, CHEN Gongming, REN Guangcai.
Influence of Partial Sodium Chloride Replacement with Potassium Chloride on the Mass Transfer Kinetics of Duck Thigh Meat during Salting with Vacuum Tumbling
[J]. FOOD SCIENCE, 2019, 40(23): 1-7.
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[13] |
WANG Yucui, ZHANG Fan, FENG Yi, WU Dequan, XIANG Hong.
Efficiency and Kinetic Analysis of Microbial Inactivation in Soft Packaged Litchi Processed by High Hydrostatic Pressure Combined with Lemon Juice as a Hurdle Technology
[J]. FOOD SCIENCE, 2019, 40(23): 117-122.
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[14] |
LI Yupeng, ZHAO Yilin, ZHAO Chengbin, WU Yuzhu, XU Xiuying, CAO Yong, ZHANG Hao, LIU Jingsheng.
Fluidized Bed Drying Properties and Kinetic Modelling of Nutritious Reconstituted Porridge
[J]. FOOD SCIENCE, 2019, 40(21): 100-106.
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[15] |
WANG Tianze, XIAO Qunfei, DU Wenbin, WANG Yaxin, XIE Jianchun.
Effect of Oxidized Lard and Xylose on Thermal Reaction Properties of Hydrolyzed Pork Protein at Different Temperatures
[J]. FOOD SCIENCE, 2019, 40(2): 32-39.
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