| [1] |
WANG Hanchen, CHOU Shurui, CUI Huijun, ZHANG Shuyi, LIU Xuan, LI Bin.
Impacts of Calcium Ion Addition on Rheological, Gel and Textural Properties of Apple Pectin-Apple Polyphenol Compound
[J]. FOOD SCIENCE, 2019, 40(24): 46-52.
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| [2] |
WANG Hao, TAN Chang, CHEN Jing, XU Jiaxin, LI Dongnan, MENG Xianjun.
Effect of Konjac Gum on 3D Printing Properties of Blueberry Gel System
[J]. FOOD SCIENCE, 2019, 40(23): 104-110.
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| [3] |
ZENG Ruiqi, LI Weizhou, ZHAO Xin, ZHANG Fusheng, ZHENG Jiong.
Rheological Properties and Gelation Kinetics of Konjac Gum-Xanthan Gum Mixtures
[J]. FOOD SCIENCE, 2018, 39(9): 39-46.
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| [4] |
ZHENG Lijun, SHEN Guanghui, ZHANG Zhiqing, LI Chenfeng, CHEN Anjun, LI Shanshan, WU Hejun, LUO Songming.
Isolation, Identification and Evaluation of Dominant Spoilage Bacteria from Vacuum-Packaged Nonrehydrated Dougan, a Chinese Traditional Rod-Shaped Soybean Product Prepared with Protein-Lipid Film
[J]. FOOD SCIENCE, 2018, 39(2): 177-184.
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| [5] |
HE Cai’an, ZHANG Zhen, LIU Hang, LI Yunlong, WANG Min.
Effect of Tartary Buckwheat Polyphenols on Physicochemical Properties of Tartary Buckwheat Starch and Wheat Starch
[J]. FOOD SCIENCE, 2017, 38(9): 66-71.
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| [6] |
LI Saijie, YANG Baowei, ZHANG Jianxin, YU Huahang, HAN Zhaoyu, HUANG Chen, TANG Feilong, HUI Yanbin.
Optimized Combination of Saccharomyces cerevisiae and Pediococcus pentosaceus as Starter Culture for Chuantou Steamed Bread
[J]. FOOD SCIENCE, 2017, 38(24): 53-59.
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| [7] |
ZHU Guilan, YE Yinshan, GE Jie, SHI Xiaoxue.
Properties of Low Acyl Gellan and Pectin Mixtures
[J]. FOOD SCIENCE, 2017, 38(13): 66-70.
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| [8] |
LUO Chunyan, YANG Jialiang, XIU Ce, CHEN Xiao’e, SUN Haiyan, YUAN Gaofeng, FANG Xubo, JIANG Xuhua.
Quality Characteristics and Microstructure of Cooked Slices of on-Board Processed Squid
[J]. FOOD SCIENCE, 2017, 38(11): 190-195.
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| [9] |
XIE Tingting, YAO Jing, LI Yueshuang, ZHOU Ying, PAN Jie, CHEN Conggui.
Effect of MgCl2 on Gel Properties of Chicken Breast Myosin Containing κ-Carrageenan and Low-Sodium Salt
[J]. FOOD SCIENCE, 2017, 38(1): 35-40.
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| [10] |
LUO Denglin, LI Yun, WU Yanhui, XU Baocheng, LI Xuan, LIU Jianxue, ZHANG Xiaoyu.
Effect of Short-Chain Inulin on Thermodynamic Properties of Maize Distarch Phosphate
[J]. FOOD SCIENCE, 2016, 37(7): 6-10.
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| [11] |
CHENG Lifeng, FENG Xiangyuan, DUAN Shengwen, ZHENG Ke, LIU Zhengchu.
Optimization of the Process Conditions on Preparation of Glucomanno-Oligosaccharides Using a Novel β-Mannanase
[J]. FOOD SCIENCE, 2016, 37(6): 34-38.
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| [12] |
WANG Xiaoyan, HUANG Yan, ZHONG Geng.
Formulation Optimization of Aspic Powder by Response Surface Methodology and Its Pasting and Rheological Properties
[J]. FOOD SCIENCE, 2015, 36(22): 25-32.
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| [13] |
LIU Xu, YANG Li, ZHANG Fangfang, ZHANG Zhenwen*.
Changes in Textural Properties and Anthocyanins Content of Wine Grape during Maturation
[J]. FOOD SCIENCE, 2015, 36(2): 105-109.
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| [14] |
CUI Li-qin, CUI Su-ping, MA Ping, ZHANG Li-ping, ZHANG Hong-wei.
Effect of Soybean Dregs Powder on Sensory Evaluation of Chinese Steamed Bread (CSB) and Textural Properties of Wheat Dough and CSB
[J]. FOOD SCIENCE, 2014, 35(5): 85-88.
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| [15] |
ZHAO Ke, XU Jun-wei, JIANG Yuan-hua, WEI Huan-he, ZHANG Hong-cheng*, XU Ke, LI Chao, DING Huan-xin.
Effect of Nitrogen Fertilizer Application on the Eating Quality of Different Types of Rice Varieties
[J]. FOOD SCIENCE, 2014, 35(21): 63-67.
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