[1] |
BAI Xiting, HOU Yaling, ZHU Wenxue, SUN Guofeng.
Drying Characteristics and Mathematical Modeling of Whole Egg Liquid Dried by Dual-Frequency Ultrasonic Vacuum Drying
[J]. FOOD SCIENCE, 2020, 41(11): 157-164.
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[2] |
MA Yitong, ZHU Wenxue, BAI Xiting, LUO Lei, HUANG Jing, YU Bin, LI Ning.
Drying Characteristics and Kinetic Model of Liquid Whole Egg during Ultrasound-Reinforced Vacuum Drying
[J]. FOOD SCIENCE, 2018, 39(3): 142-149.
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[3] |
LI Wei, GAO Haiyan, CHEN Hangjun, WU Weijie.
Effect of Drying Methods on Quality Characteristics of Bayberry Powder
[J]. FOOD SCIENCE, 2017, 38(13): 77-82.
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[4] |
PENG Bangyuan, ZHANG Yu, ZHANG Hongli, DING Zhuhong.
Quality Analysis and Drying Modeling of Rosa roxburghii Tratt. Pomace
[J]. FOOD SCIENCE, 2017, 38(11): 161-167.
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[5] |
SI Tianzhao, LIU Chenjian, QIN Xiaomeng, LI Xiaoran, LUO Yiyong, YANG En.
Optimization of Biosynthesis Conditions for the Production of Exopolysaccharides by Lactobacillus plantarum YM-2
[J]. FOOD SCIENCE, 2017, 38(10): 24-30.
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[6] |
REN Guangyue, LIU Yanan, LIU Hang, DUAN Xu, ZHANG Wei, YU Xina.
Response Surface Optimization of the Preparation of Chinese Yam Powder by Enzymatic Hydrolysis Followed by Spray Drying
[J]. FOOD SCIENCE, 2016, 37(6): 1-6.
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[7] |
LIU Wenchao, DUAN Xu, REN Guangyue, XU Yajing, PANG Yuqi, TAO Zhenxiang.
Drying Behavior and Optimization of Vacuum Drying Parameters of Okras (Abelmoschus esculentus (L.) Moench)
[J]. FOOD SCIENCE, 2016, 37(24): 29-39.
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[8] |
LI Na, LI Yu.
Analysis of Internal Moisture Changes of Benincasa hispida during Vacuum Drying Using Low-Field NMR
[J]. FOOD SCIENCE, 2016, 37(23): 84-88.
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[9] |
WANG Jing, WU Nini, HUANG Jing, WEI Yiming, YANG Yanfang, LI Xuehua, LUO Haixian, QIN Anni, GAN Rizhi.
Optimization of Preparation of Acetylated Polysaccharides from Longan (Dimocarpus longan) Pulp by Response Surface Methodology and Its Antioxidant Ability
[J]. FOOD SCIENCE, 2016, 37(16): 63-68.
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[10] |
LIU Gongliang, ZHU Baosheng, CHEN Hualing, YAN Xiaoqing, BAI Weidong.
One-Step Fermentation of Litchi Honey Vinegar
[J]. FOOD SCIENCE, 2016, 37(11): 137-142.
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[11] |
WANG Lusha1, ZHANG Shouyu2, HUANG Ming1,*, ZHOU Guanghong1.
Preparation of Antioxidant Peptides Derived from Duck Meat by Enzymatic Hydrolysis
[J]. FOOD SCIENCE, 2015, 36(7): 90-96.
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[12] |
WANG Xingtian, LI Guishui*, CHENG Lijun, LI Yi, TAO Siyi, ZHANG Bing.
Optimization of the Extraction Process of Free Amino Acids and Polyphenols from Mulberry Leaf Tea by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(24): 83-88.
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[13] |
JI Juan, LI Wei, CHEN Xiao-hong, JIANG Mei, RUI Xin, DONG Ming-sheng.
Optimization of Fermentation Conditions for the Production of Exopolysaccharides by Lactobacillus helveticus MB2-1
[J]. FOOD SCIENCE, 2014, 35(7): 95-101.
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[14] |
WANG Hai-yan1, LI Rui2, ZENG Xiu1,*, HUANG Yong1, WANG Jie-ping1, ZHOU Chan1, Lü Jin-feng1.
Optimization of Ultrasound-Assisted Extraction of Quercetin from Mulberry Leaves by Response Surface Methodology
[J]. FOOD SCIENCE, 2014, 35(22): 56-62.
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[15] |
ZHOU Yu-han,BI Jin-feng,CHEN Qin-qin, LIU Xuan, WU Xin-ye, ZHOU Mo, CHEN Rui-juan.
Effect of Drying Methods on Quality Characteristics of Jujube Powder
[J]. FOOD SCIENCE, 2014, 35(11): 36-41.
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