[1] |
WU Jinhong, YANG Danlu, ZHOU Mi, CHEN Xu, CAI Xixi, SHI Yi, YANG Fujia, WANG Shaoyun, XU Jingshen, ZHANG Heng.
Advances in Understanding the Theoretical Mechanism of the Interaction between Antifreeze Proteins and the Ice-Water Interface Layer
[J]. FOOD SCIENCE, 2021, 42(11): 244-252.
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[2] |
LI Minhan, LI Hongjun, LI Shaobo, YU Sijie, HE Zhifei.
Application of Cryoprotectants in the Frozen Storage of Meat and Aquatic Products: A Review
[J]. FOOD SCIENCE, 2021, 42(1): 294-301.
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[3] |
YUAN Yue, ZHAO Yongqiang, YANG Xianqing, LI Laihao, WU Yanyan, WEI Ya, CEN Jianwei.
Cryoprotective Mechanism of Epigallocatechin Gallate on Frozen Nile Tilapia (Orechromis niloticus) Surimi
[J]. FOOD SCIENCE, 2019, 40(24): 79-85.
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[4] |
SHAO Ying, YAO Jieyu, JIANG Yangyang, DING Tian, CHEN Shiguo, HU Yaqin.
Protective Effect of Cryoprotectants on Protein Denaturation in Frozen Fish Meat
[J]. FOOD SCIENCE, 2018, 39(7): 291-297.
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[5] |
CAI Mengxuan, DENG Lili, YAO Shixiang, ZENG Kaifang.
Formulation Optimization of a Cryoprotectant for Freeze-Dried Candida oleophila and Its Application to Control Blue Mold in Apple
[J]. FOOD SCIENCE, 2018, 39(22): 153-158.
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[6] |
WANG Can, MO Xiangtao, ZHANG Feng, WU Liujuan, LI Tang, XIA Liqiu.
High Cell Density Fermentation of Tumor-Targeting Engineered Strain and Development of Lyoprotectant Formulation for Its Freeze-Drying
[J]. FOOD SCIENCE, 2018, 39(2): 105-111.
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[7] |
WANG Shouwei, CHEN Xi, QU Chao.
Current Status and Future Prospects of Food Biological Manufacturing
[J]. FOOD SCIENCE, 2017, 38(9): 287-292.
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[8] |
LI Yuan, WANG Liping, LI Yujin, HU Yaqin.
A Review of the Formation and Control of Ice Crystals in Aquatic Products during Freezing Storage
[J]. FOOD SCIENCE, 2016, 37(19): 277-282.
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[9] |
WU Man1, LI Sen1, WU Shuyan1, CHEN Guowei1, LIU Fang2, ZHANG Chao1, DONG Qingli1, LIU Qing1,*.
A Review of Factor Affecting Biofilm Formation by Food-Borne Pathogenic Bacteria
[J]. FOOD SCIENCE, 2015, 36(5): 239-243.
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[10] |
QIN Yu-luan, YIN Hong-qiang, ZHAO Tong-na.
Progress in Understanding the Logical Relationship between Technical Barrier to Trade and Food Safety and China’s Legal Regulation for Food Safety
[J]. FOOD SCIENCE, 2014, 35(19): 234-237.
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[11] |
YANG Fang-wei, FENG Xu-qiao*, CAO Xue-hui, LI Meng-meng, DUAN Xiao-ming, HAN Peng-xiang.
Application in the Food Industry and Development of Membrane Separation Technology
[J]. FOOD SCIENCE, 2014, 35(11): 330-338.
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[12] |
CHEN Jun-liang, ZHANG Hui-yun, TIAN Fen, HUO Gui-cheng, KANG Huai-bin .
Optimiztion of Cryoprotectants for Lactococcus lactis subsp. cremoris KLDS 4.0326 and Its Storage Stability
[J]. FOOD SCIENCE, 2014, 35(11): 109-114.
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[13] |
WANG Hua1, HE Jin-mei1,2.
Optimization of Cryoprotectant Formulation for Vacuum Lyophilization of Spore Power of Aspergillus niger
[J]. FOOD SCIENCE, 2014, 35(1): 159-162.
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[14] |
LI Lei1,ZHOU Sheng-sheng2.
Thinking about Development of China’s Food Industry Based on U.S. Dietary Guidelines
[J]. FOOD SCIENCE, 2013, 34(5): 332-336.
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[15] |
TAO Bing-bing1,ZOU Yan1,ZHAO Guo-hua1,2,*.
Research Progress of Ultrasound-assisted Freezing
[J]. FOOD SCIENCE, 2013, 34(13): 370-373.
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