[1] |
LI Shuai, ZHONG Genghui, CHEN Ting, LIU Yumei.
Preparation of Chitosan-Hexahydro-β-Acids Edible Antibacterial Films and Release Behavior of Antibacterial Agent
[J]. FOOD SCIENCE, 2019, 40(8): 235-241.
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[2] |
YIN Zhonglin, CHEN Guiyun, QU Liangfan, CHEN Ye, XING Hongyan.
Preparation and Properties of Antibacterial Amorphous Titanium Dioxide-Polylactic Acid Composite Films
[J]. FOOD SCIENCE, 2019, 40(8): 8-14.
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[3] |
CHENG Shan, WANG Wenhang, TENG Anguo, ZHANG Kai, ZHOU Jingyang, WU Zinan.
Preparation and Property Analysis of Carboxymethyl Cellulose-Reinforced Collagen Fiber Film
[J]. FOOD SCIENCE, 2019, 40(3): 194-201.
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[4] |
LIU Xingli, ZHAO Shuangli, JIN Yanjun, ZHANG Hua.
Effect of Extruded Purple Sweet Potato Flour on the Pasting and Thermomechanical Properties of Wheat Dough
[J]. FOOD SCIENCE, 2019, 40(15): 106-111.
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[5] |
WANG Hongna, CAO Xinran, HUANG Lianyan, ZHANG Huijuan, LIU Yingli, WANG Jing.
Effects of Dietary Fiber and Ferulic Acid on Properties of Dough and Gluten
[J]. FOOD SCIENCE, 2019, 40(12): 62-69.
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[6] |
LIU Yang, XIA Lining, JIA Hui, LI Qi, PAN Jinfeng.
Effects of Extraction Temperature of Chum Salmon (Oncorhynchus keta) Skin Gelatin and Glycerol Content on Its Film-Forming Properties
[J]. FOOD SCIENCE, 2018, 39(7): 236-242.
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[7] |
ZHI Yawen, ZHANG Huajiang, WANG Xiaoqi, WU Yongqing, LIU Yuanyuan, CAO Wenhui.
Effect of Different Plasticizers on Mechanical Stability of Soybean Protein Packaging Films
[J]. FOOD SCIENCE, 2018, 39(3): 245-251.
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[8] |
LIAO Lan, ZHANG Fengli, LI Zhangfa, CHEN Linping, LIN Weijie, YANG Yanhong, WEN Xiaoyan, NI Li.
In Vitro Expression of Cloned α-Gliadin and Effect of Deamidated α-Gliadin on the Mechanic Properties of Noodles
[J]. FOOD SCIENCE, 2018, 39(17): 8-13.
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[9] |
ZHANG Fengwei, XIE Junhai, ZHANG Xuekun, DAI Fei, SONG Xuefeng, ZHANG Tao, WANG Jing.
Finite Element Analysis of Mechanical Properties of Whole Fresh Jujubes
[J]. FOOD SCIENCE, 2016, 37(23): 100-104.
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[10] |
Sun Haitao, Shao Xinru, JIANG Ruiping, Zhang dongjie, MA Zhongsu,*.
Effects of Ultrasonic-Microwave Treatment on Mechanical Properties of Corn Distarch Phosphate/Corn Straw Cellulose Films
[J]. FOOD SCIENCE, 2016, 37(22): 34-40.
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[11] |
YANG Lili, CHEN Ye, YAN Xiaoguang, LIANG Wenming, LI Yuntong, DONG Shuang.
Preparation and Properties of PPC/SPI Composite Films
[J]. FOOD SCIENCE, 2016, 37(2): 214-217.
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[12] |
JIANG Song, JIA Danfeng, WU Juan.
Relationships between Solvent Retention Capacity of Wheat Flour and Mechanical Properties of Dried Noodles
[J]. FOOD SCIENCE, 2016, 37(19): 112-116.
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[13] |
ZHANG Huiyun, GUO Xinyu, WU Jingjuan.
Effect of Clove Essential Oil on the Properties and Structure of Zein Edible Films
[J]. FOOD SCIENCE, 2016, 37(12): 7-12.
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[14] |
XU Mingyue, LI Hongjun, HE Zhifei, GAN Yi1, WANG Shan, YU Li, WANG Zhaoming.
Optimization of Preparation Process for Corn Starch-Chitosan Edible Films by Response Surface Methodology
[J]. FOOD SCIENCE, 2015, 36(16): 38-43.
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[15] |
CHEN Da-jia, ZHAO Li*, YUAN Mei-lan, SU Wei, LIU Hua, CHEN Li-li.
Mechanical Properties of Collagen-Chitosan Composite Film
[J]. FOOD SCIENCE, 2014, 35(9): 112-117.
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