| [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] |
BAI Haijun, LI Zhijiang.
Effect of Taurine-Hydrolyzed Soybean Protein Composite System on Exercise-Induced Fatigue in Rats
[J]. FOOD SCIENCE, 2021, 42(9): 145-150.
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| [3] |
YAN Shizhang, XU Jingwen, WU Lichun, SUN Yufan, QI Baokun, LI Yang.
Effect of Ultrasound-Assisted Alkali Treatment on Structural and Emulsifying Properties of Soybean Protein Isolate and on Its Interaction with (−)-Epigallocatechin Gallate
[J]. FOOD SCIENCE, 2021, 42(7): 134-141.
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| [4] |
GAO Siwei, ZHANG Jian, ZHANG Qiyue, LI Wenhui, LI He, YU Tian, LIU Xinqi.
Preparation and in Vivo Absorption Characteristics of Selenium-Enriched Soybean Peptides
[J]. FOOD SCIENCE, 2021, 42(3): 165-172.
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| [5] |
YANG Lingling, JIANG Yan, TU Yonggang, BI Yawen, LIU Jing, YANG Yanjun, XU Mingsheng.
Effect of Ovalbumin and Soybean Protein Isolate Mixtures on Gel Properties and Microstructure of Minced Meat Products
[J]. FOOD SCIENCE, 2021, 42(18): 22-27.
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| [6] |
FAN Hongxiu, LI Yanxia, LIU Tingting, LIU Hongcheng, WANG Dawei, ZHANG Yanrong.
Effect of Extrusion Treatment on the Rheological and Film Formation Properties of Corn Flour
[J]. FOOD SCIENCE, 2021, 42(15): 89-98.
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| [7] |
WANG Jiarong, DING Yangyue, JIANG Yunqing, DONG Heliang, WANG Qiuye, CHENG Jianjun.
Progress in Understanding the Effect of Enzymatic Modification on Gel Properties of Soy Protein Isolate
[J]. FOOD SCIENCE, 2021, 42(15): 329-336.
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| [8] |
WANG Xibo, NIE Xin, LIAO Yi, LUO Jiaqian, Lü Xiuli, LIU Jishan, LIU Jun, WANG Zhongjiang, TENG Fei, LI Liang, LI Yang.
Relationship between Soybean Protein and Qianye Tofu Quality
[J]. FOOD SCIENCE, 2020, 41(7): 30-37.
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| [9] |
JIA Zixuan, RAN Anqi, LIU Jishan, LI Yang, WANG Zhongjiang, JIANG Lianzhou.
Effect of Industrial Modifications on Soybean Protein Structure and the Texture and Microstructure of Soybean Protein-Myofibrillar Protein Hybrid Gels
[J]. FOOD SCIENCE, 2020, 41(4): 67-73.
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| [10] |
DU Yan, CHEN Fusheng, CHEN Chen, LIU Ying.
Comparative Evaluation of DNA Extraction Methods for Detection of Transgenic Soybean Protein and Analysis of lectin Gene Degradation during Soybean Protein Extraction
[J]. FOOD SCIENCE, 2020, 41(4): 102-111.
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| [11] |
QIU Tingting, XIONG Hua, ZHU Xuemei, SUN Yong.
Effect of Drum Drying and Extrusion on Physicochemical Properties and Storage Stability of Black Grains
[J]. FOOD SCIENCE, 2020, 41(21): 73-83.
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| [12] |
MA Ning, CHEN Yuting, FANG Donglu, PEI Fei, SU Anxiang, ZHAO Liyan, ZHENG Huihua, HU Qiuhui.
Effect of Adding Different Amounts of Pre-gelatinized Highland Barley Flour Supplemented with Hericium erinaceus Powder on the Quality Characteristics of Crisp Cakes
[J]. FOOD SCIENCE, 2020, 41(20): 46-53.
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| [13] |
ZHANG Yanyan, WANG Wentao, ZHANG Zhongyi, CHAI Ying, LIU Xingli, WANG Hongwei, ZHANG Hua.
Effect of Vacuum Treatment Combined with Soybean Protein Isolate-Based Composite Cryoprotectant on the Quality of Quick-Frozen Dumpling Stuffing
[J]. FOOD SCIENCE, 2020, 41(19): 105-110.
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| [14] |
WANG Na, WU Changling, CHEN Fanfan, LI Yang, TENG Fei.
Effect of High Pressure Homogenization on Soybean Protein Isolate-Soybean Isoflavone Interaction and Functional Properties of Their Complex
[J]. FOOD SCIENCE, 2020, 41(19): 146-153.
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| [15] |
ZHAO Xiaotong, XU Lina, ZHANG Hong, ZHANG Huajiang, XIA Ning, ZHANG Yinglong, SUN Rui, CHEN Xiaoying.
Ultrasonic Treatment for Improved Properties of Soybean Protein Nanocomposite Packaging Film and Its Application in Preservation of Cherry Tomatoes
[J]. FOOD SCIENCE, 2020, 41(19): 230-237.
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