[1] |
WANG Qiming, TANG Yuwan, LI Chunyi, ZHAO Jichun, ZHANG Yuhao, MING Jian.
Spectroscopic Analysis of Interaction between Gliadin and Quercetin under Different NaCl Concentrations
[J]. FOOD SCIENCE, 2021, 42(8): 29-39.
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[2] |
JIANG Jingdan, YANG Mingyuan, XU Changhua, SHI Wenzheng, LU Ying.
Effects of Salt Concentration on Texture, Microstructure and Quality of Wet-Cured Grass Carp Muscle
[J]. FOOD SCIENCE, 2021, 42(8): 40-45.
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[3] |
ZHAI Zhengyan, FAN Xinyi, TAO Ningping.
Effect of Salt Concentration on the Formation of Micro/Nano Particles in Tuna Head Soup
[J]. FOOD SCIENCE, 2021, 42(3): 21-29.
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[4] |
SHEN Meng, WANG Weihao, KANG Lijun, GE Yunfei, KANG Ziyue, XIAO Jinling, QUAN Zhigang, WANG Juan, LIU Dezhi, ZHAO Shuting, WANG Jinman, CAO Longkui.
Effect of Soluble Dietary Fiber from Black Soybean Hull on the Regulation of Anti-inflammatory Factors in Diabetic Mice
[J]. FOOD SCIENCE, 2020, 41(9): 81-85.
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[5] |
FANG Aihu, LI Lingyun, YANG Zongyun, XU Xinglian, WANG Yuexi, WANG Peng.
Preparation and Colloidal Properties of High-Concentration Linseed Oil Emulsions Stabilized by Egg White Protein Isolate
[J]. FOOD SCIENCE, 2020, 41(8): 21-26.
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[6] |
Frank G. F. QIN, DING Zhongxiang, YUAN Jiaojiao, JIANG Runhua, HUANG Simin, SHAO Youyuan.
Comparative Experimental Study on Freeze Concentration and Vacuum Evaporation Concentration of Apple Juice
[J]. FOOD SCIENCE, 2020, 41(7): 102-109.
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[7] |
LI Xiongbo, LI Heng, DENG Weiqin, ZHANG Qisheng, CHEN Xiangjie, FAN Zhiyi, LI Jiezhi, CHEN Gong.
Effects of Salt Concentration on Microbial Communities and Quality of Pixian Broad Bean Paste Mash during Fermentation
[J]. FOOD SCIENCE, 2020, 41(22): 193-199.
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[8] |
LIU Dengyong, ZHAO Zhinan, WU Jincheng, ZOU Yufeng, QU Wenna, LI Yan.
Comparative Analysis of Non-Salt Taste Compounds in Featured Smoked Chickens from Different Regions
[J]. FOOD SCIENCE, 2020, 41(2): 238-243.
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[9] |
ZHANG Yuhan, XIE Jing.
Effect of Packaging Oxygen Concentration on Gill Structure and Related Enzyme Activities in Lateolabrax maculatus during Waterless Live Transportation
[J]. FOOD SCIENCE, 2020, 41(15): 269-274.
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[10] |
DAI Keke, CHEN Bifen, HUANG Lihua, CAI Yongjian, ZHAO Xiujie, DENG Xinlun, ZHAO Mouming, ZHAO Qiangzhong.
Effects of Protein Concentration on Emulsion Properties before Whipping and Whipping Properties of Butter-Based Whipping Cream
[J]. FOOD SCIENCE, 2020, 41(14): 23-29.
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[11] |
ZHOU Yanqing, XIANG Zhongqi, HE Lu, ZHAO Wenjing, YANG Ying.
Development of a System Combining Sodium Alginate Gelation and Rice Starch Gelatinization
[J]. FOOD SCIENCE, 2019, 40(4): 28-33.
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[12] |
LI Haozhou, HAO Xusheng, GUO Jialu, GUO Du, ZHENG Xiaoying, WANG Shuo, YANG Zhuokai, SHI Chao.
Inhibition of Protocatechuic Aldehyde on Virulence Factors of Cronobacter sakazakii
[J]. FOOD SCIENCE, 2019, 40(23): 26-33.
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[13] |
CHEN Huiling, SHEN Jinshan, WANG Xueguang, YANG Lixin.
Dietary Pollution Status and Exposure Risk Assessment of Short-Chain Chlorinated Paraffins
[J]. FOOD SCIENCE, 2019, 40(21): 143-149.
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[14] |
LI Wen, ZHU Guizhi, QI Hong, QU Ruijing, XIE Caifeng, LEI Fuhou,, LI Kai,.
Refining of Defecated Sugarcane Juice Using Ultrafiltration Ceramic Membrane
[J]. FOOD SCIENCE, 2019, 40(2): 252-258.
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[15] |
KANG Shenmin, LIU Zhiyuan, MENG Yujie, CHENG Xiaomeng, TU Junhong, WEN Qiwu, GUO Du, SHI Chao.
Effects of Citral on Environmental Stress Tolerance and Antibiotics Susceptibility of Cronobacter sakazakii
[J]. FOOD SCIENCE, 2019, 40(18): 152-160.
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