[1] |
QI Mingming, REN Zhishang, ZHANG Guangyao, HE Zhuangzhuang, WANG Chenjie, ZHANG Dongliang, MA Chengye.
Effect of Extrusion Treatment on Rheological Properties and in Vitro Digestibility of Pea Starch
[J]. FOOD SCIENCE, 2021, 42(9): 55-63.
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[2] |
WANG Cuntang, GAO Zengming, JIANG Chenhao, KONG Baohua.
Effect of Ethanol Extract of Tea on the Retrogradation of Waxy Corn Starch
[J]. FOOD SCIENCE, 2021, 42(6): 53-60.
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[3] |
WANG Jiayu, CHEN Fenglian, WU Di, TANG Xiaozhi.
Effects of Glutamine Transaminase on the Properties and Microstructure of Whole Wheat Dough
[J]. FOOD SCIENCE, 2021, 42(4): 51-57.
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[4] |
LI Yan, CUI Weijian, ZHAO Chengbin, WU Yuzhu, WANG Siqi, CAO Yong, XU Xiuying, LIU Jingsheng.
Physicochemical and Structural Properties of Corn Starch-Auricularia cornea Ehrenb. Polysaccharide Blends
[J]. FOOD SCIENCE, 2021, 42(4): 58-64.
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[5] |
LI Ningning, LI Zhao, ZHAO Shengming, MA Hanjun, ZHANG Wenzhen, KANG Zhuangli, ZHU Mingming, WANG Zhengrong, HE Hongju.
Effect of Nostoc commune on Gelation and Rheological Properties of Chicken Breast Meat Batters
[J]. FOOD SCIENCE, 2021, 42(2): 53-59.
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[6] |
PENG Junwei, ZOU Jinhao, SU Xiaojun, LI Qingming.
Effect of Different Cooking Methods on Structural and Pasting Properties of Chinese Yam Tubers (Dioscorea opposita Thunb.)
[J]. FOOD SCIENCE, 2021, 42(17): 63-68.
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[7] |
ZHANG Shuwen, Eman Saad RAGAB, ZHANG Yumeng, WANG Tong, PANG Xiaoyang, LU Jing, JIANG Shilong, LENG Youbin, LÜ Jiaping.
Sonication Improves Physicochemical Properties of Goat Milk and Rheological Properties of Rennet-Induced Goat Milk Gel
[J]. FOOD SCIENCE, 2021, 42(17): 84-90.
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[8] |
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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[9] |
ZHANG Xiaoyu, ZHANG Dandan, LI Rongfang, LUO Lei, LUO Denglin, ZHU Wenxue.
Effects of Gleditsia sinensis Lam. Gum on the Retrogradation Properties of Corn Starch and Water Distribution in Mixture Systems
[J]. FOOD SCIENCE, 2021, 42(12): 31-36.
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[10] |
LIN Nan, XIAO Yu, YANG Xinbiao, ZHENG Mingzhu, PAN Chu, QIN Zhixin, LI Xuezhen, ZHANG Luyue, LIU Jingsheng.
Effect of Maltose on Gelatinization and Rheological Properties of Waxy Cereal Starches
[J]. FOOD SCIENCE, 2021, 42(10): 1-7.
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[11] |
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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[12] |
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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[13] |
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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[14] |
ZHOU Fengchao, LIN Guorong, WANG Xiumei, ZHANG Lifen, LIN Dahe, LIN Shoukai, CHEN Weijiao.
Influence of Modified Potato Starch on Gelation Properties of Myofibrillar Protein
[J]. FOOD SCIENCE, 2020, 41(4): 86-95.
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[15] |
XIAO Yu, GUO Li, DENG Yinfeng, WANG Yi, ZHU Chenchen, DU Xianfeng.
Effect of Multi-Enzyme Modification on Branch Structure and Physicochemical Properties of Sweet Potato Starch
[J]. FOOD SCIENCE, 2020, 41(3): 18-23.
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