[1] |
YE Shuang, CHEN Cong, GAO Hong, FAN Xiuzhi, YIN Chaomin, YAO Fen, FENG Cuiping, SHI Defang.
Effect of Gamma Irradiation on Water Properties and Physicochemical Indexes of Lentinus edodes during Postharvest Storage
[J]. FOOD SCIENCE, 2021, 42(17): 91-97.
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[2] |
LU Yingjie, REN Guangyue, DUAN Xu, ZHANG Ledao, LING Zhengzheng.
Moisture Migration Properties and Quality Changes of Fresh In-Shell Peanuts during Hot Air Drying
[J]. FOOD SCIENCE, 2020, 41(7): 86-92.
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[3] |
CHEN Wei, WANG Xinmiao, Enrico Karsten HADDE, ZHU Min, ZANG Yongchun, JI Dahuai, CHEN Jianshe.
Effect of Particle Size and Interaction on Hardness of Gel Particle Clusters
[J]. FOOD SCIENCE, 2020, 41(3): 75-79.
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[4] |
WANG Yusheng, MEI Xuanwei, CHEN Haihua, CHEN Jiangang.
Effect of Heat Moisture Treatment Combined with Sodium Alginate on Physicochemical Properties of Normal Corn Starch
[J]. FOOD SCIENCE, 2019, 40(23): 34-43.
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[5] |
LIU Jianhua, CHEN Xinhua, DING Yuting.
Effect of High Temperature Cooking in Water and Acetic Acid Solution on Hardness and Chemical Composition of Pork Bones
[J]. FOOD SCIENCE, 2017, 38(13): 20-25.
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[6] |
REN Guangyue, LIU Yanan, QIAO Xiaoquan, DUAN Xu, ZHANG Ledao, LUO Denglin.
Quality Evaluation of Chinese Yam Drying Powder Based on Variation Coefficient Weight
[J]. FOOD SCIENCE, 2017, 38(1): 53-59.
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[7] |
WEI Yanxia, XIE Rui, GUO Xiao, DING Caihe, ZHANG Ji.
Rheological Properties of Locust Bean Gum and Xanthan Gum Mixed System
[J]. FOOD SCIENCE, 2017, 38(1): 149-153.
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[8] |
SHEN Wangyang, YAN Mengting, SUN Wei, CHEN Xuan, GAO Hong, ZHAO Yongwu, ZHOU Jian.
Retrogradation Properties of Restructured Brown Rice
[J]. FOOD SCIENCE, 2016, 37(9): 61-65.
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[9] |
LIU He, GENG Ping, WAN Jiao, ZHU Danshi, HE Yutang, MA Tao.
Effects of Proteases on Microrheological Characteristics of Soymilk Gel
[J]. FOOD SCIENCE, 2016, 37(3): 1-5.
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[10] |
HONG Bing, ZENG Xuzhen, LI Amin, YANG Ruilian, JIANG Heti.
Effect of Lactic Acid Bacterial Fermentation on the Quality of Kohlrabi
[J]. FOOD SCIENCE, 2016, 37(11): 147-153.
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[11] |
ZHAO Lei, XIE Nan, WANG Houyin, ZHI Ruicong, SHI Bolin.
Establishment of Food Hardness References Based on Psychophysical Law
[J]. FOOD SCIENCE, 2015, 36(21): 41-45.
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[12] |
REN Di, XIE Yajuan, LU Zhaoxin, ZHANG Chong, BIE Xiaomei, ZHAO Haizhen, Lü Fengxia*.
Effect of Recombinant Lipoxygenase on Rheological Properties of Wheat Dough and Bread Quality
[J]. FOOD SCIENCE, 2015, 36(13): 1-6.
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[13] |
ZHANG Chen, TAN Jun, ZHU Li, ZHAN Xiao-bei, ZHENG Zhi-yong.
Effects of Alditols on Gellan Gel Texture
[J]. FOOD SCIENCE, 2014, 35(9): 48-52.
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[14] |
DAI Jia-jia, HAN Min-yi, XU Xing-lian, ZHOU Guang-hong.
Effects of Heating Methods on Gel Properties of Chicken Muscle Homogenate
[J]. FOOD SCIENCE, 2014, 35(5): 18-22.
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[15] |
SHEN Hai-yan, ZHANG Hong, XIE Shi-chao, HU Peng, WANG Xing-guo.
Effects of Tempering and Fatty Acid Composition on the Compatibility and Applicability of Chocolate Fats
[J]. FOOD SCIENCE, 2014, 35(3): 37-42.
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