[1] |
CHEN Haihua, YU Rui, WANG Yusheng.
Mechanism and Thermodynamic Characterization of Electrostatic Complexation between Gelatin and Sodium Alginate
[J]. FOOD SCIENCE, 2021, 42(8): 52-59.
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[2] |
WANG Mengnan, TU Zongcai, HU Yueming, WANG Hui.
Effect of Non-Covalent Forces on Fish Gelatin-Pectin Composite Gel Systems
[J]. FOOD SCIENCE, 2021, 42(6): 1-7.
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[3] |
ZHANG Huimin, MENG Yajing, WANG Yanli, HU Xinhang, WANG Yinhui, HUANG Yan, ZHOU Qingwu, LI Anjun, WANG Lu, XING Xinhui.
Correlation Analysis between pH, Major Organic Acids, Calcium and Magnesium Ions of Stratified Bottom-Pit-Mud from Chinese Strong-Flavor Baijiu Pit
[J]. FOOD SCIENCE, 2020, 41(19): 90-97.
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[4] |
LIANG Jingrui, LI Wei, WANG Jian, WANG Fei, WANG Zhanyi, FENG Xiaohui, DU Jian.
New Method for Stability Determination of Docosahexaenoic Acid (DHA)-Enriched Microalgae Oil Emulsion and Factors Influencing the Emulsion Stability
[J]. FOOD SCIENCE, 2019, 40(19): 128-135.
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[5] |
SHI Tong, YUAN Li, WANG Yanmin, GAO Ruichang.
Influence of L-Lysine on Heat-Induced Aggregation of Bighead Carp Myosin
[J]. FOOD SCIENCE, 2018, 39(8): 1-5.
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[6] |
JIANG Lianzhou, WANG Limin, SUI Xiaonan, BI Shuang, DING Jian, ZHANG Liang, GAO Yu, HU Yingying, LI Yang.
Structure Characteristics of Emulsion Formed during Enzyme-Assisted Aqueous Extraction of Soybean Oil
[J]. FOOD SCIENCE, 2018, 39(5): 14-19.
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[7] |
LI Juanjuan, ZHANG Lizhen, Lü Guotao, ZHAO Yuying, ZHANG Jinsong, WANG Chu, NIU Yu.
Wheat Protein Fining of Cherry Wine
[J]. FOOD SCIENCE, 2018, 39(3): 104-109.
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[8] |
LIU Shucheng, CHEN Yali, GUO Minghui, JI Hongwu, GAO Jing, LI Chengyong, MAO Weijie.
Change in Turbidity and Solubility of Myosin Solution from Litopenaeus vannamei Treated by Dense Phase Carbon Dioxide
[J]. FOOD SCIENCE, 2017, 38(19): 42-48.
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[9] |
ZHANG Xing, YANG Yuling, WANG Jingyu, ZHANG Ziye.
Effect of Urea Addition on Non-Covalent Intermolecular Forces and Properties of Heat-Induced Myofibrillar Protein Gel
[J]. FOOD SCIENCE, 2017, 38(11): 12-17.
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[10] |
MENG Chunying, WANG Maojian, ZHANG Jian, WANG Gongming, LIU Xin, JING Yuexin, WANG Ting.
Isolation and Activity of Antimicrobial Peptide from Body Wall of Apostichopus japonicas
[J]. FOOD SCIENCE, 2016, 37(7): 33-38.
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[11] |
ZHANG Qingqing, WU Zijian, HU Zhihe, WANG Shuai, WANG Lianfen.
Relationship between Structural Stability Factors and Allerginicity of Common Food Allergens
[J]. FOOD SCIENCE, 2015, 36(3): 217-222.
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[12] |
QIAO Cui-hong, LI Mei-ping, ZHANG Sheng-wan*.
Causes and Removal of Glossy Ganoderma Wine Turbidity
[J]. FOOD SCIENCE, 2014, 35(22): 50-55.
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[13] |
WANG Jun1,LU Hong-mei2,*,CUI Yun1.
Effect of Bacterial Contamination on Solid-State Fermentation Vinegar Turbidity
[J]. FOOD SCIENCE, 2013, 34(5): 172-176.
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[14] |
YANG Nan1,2,LIANG Qi1,2,*,YANG Min2,3,ZHANG Wei-bing1,2,ZHANG Yan1,2.
Effect of Heating Temperature on Casein in Yak Milk
[J]. FOOD SCIENCE, 2013, 34(19): 14-18.
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[15] |
ZHOU Ying,HUANG Xing-jian,LU Si-yi,LU Qi,PAN Si-yi*.
Effect of Physical Force on Emulsion Activity Index and Stability of Soybean Protein Isolate
[J]. FOOD SCIENCE, 2010, 31(7): 71-74.
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