[1] |
GONG Xue, CHANG Jiang, LI Danting, SUN Zhihui.
Effect of Ultrahigh Pressure on the Structure of Scallop Adductor Muscle
[J]. FOOD SCIENCE, 2021, 42(13): 87-93.
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[2] |
LIU Yangming, HOU Ran, ZHAO Wei, LU Shiling, WANG Qingling, LI Wenhui, DONG Juan.
Effect of Ultra High Pressure on Sensory Quality, Microstructure and Sarcoplasmic Protein Properties of Sauced Sheep Stomach
[J]. FOOD SCIENCE, 2019, 40(9): 76-82.
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[3] |
DING Junsheng, WANG Wenhang, CHEN Wendong, LIU Anjun.
Impact of Nano Vegetable Carbon Black on Physicochemical Properties and UV Resistance of Gelatin Film
[J]. FOOD SCIENCE, 2017, 38(13): 263-268.
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[4] |
LI Hongmei, GAI Yanhong, MIN Weihong, LIU Xiuqi, ZHANG Taoshuo.
Response Surface Optimization of Preparation of Low-Cost Film from Corn Gluten Meal by Stretching Method
[J]. FOOD SCIENCE, 2016, 37(12): 76-82.
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[5] |
WANG Dawei, ZHANG Ying, QIN Yuting, ZHANG Jing.
Optimization of Microwave-Assisted Preparation of Zein Film Using Response Surface Methodology and Its Morphological Structure
[J]. FOOD SCIENCE, 2016, 37(10): 28-33.
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[6] |
CHEN Jinfeng, WEN Yu, ZHAO Guohua.
Process Optimization for Preparation of Starch Ferulate Films by Response Surface Analysis
[J]. FOOD SCIENCE, 2015, 36(24): 23-28.
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[7] |
SHANG Xiao-lan, LI Cong-sheng, LU Yan-xia, JIANG Hai-qiang.
Optimization of Combined Ultrahigh Pressure and Thermal Treatment for Production of Blunt-Snout Bream Sausage with Added Matcha and Analysis of Its Volatile Flavor Compounds
[J]. FOOD SCIENCE, 2014, 35(16): 80-84.
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[8] |
GAO Dan-dan1, XU Xue-ling2, JIANG Lian-zhou1, ZHANG Chao2, MA Yue2, ZHAO Xiao-yan2.
Properties of Pullulan-Gelatin Composite Films
[J]. FOOD SCIENCE, 2014, 35(1): 69-73.
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[9] |
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Optimization of Pullulan-Gelatin Composite Films by Response Surface Analysis
[J]. FOOD SCIENCE, 2012, 33(18): 21-24.
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[10] |
CHEN Wen-ping1,JIANG Gui-lin1,WANG Chao1,2,*,CHEN Shi-yong1,LU Wen-ping1,JIANG Fa-tang1,2.
Response Surface Analysis for Optimization of Mechanical Properties of Konjac Glucomannan Film
[J]. FOOD SCIENCE, 2010, 31(10): 95-100.
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[11] |
LI Qing-ling,SONG Ji-chang*,WU Jun-fei,LIU Bing-cheng.
Fresh-keeping Effects of Ultrahigh Pressure Treatment on Fresh Sea Cucumber
[J]. FOOD SCIENCE, 2009, 30(12): 117-119.
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[12] |
TAN Jun-Feng, GUO Li, 吕Hai-Peng , PENG Qun-Hua, SHAO Qing, LIN Zhi.
Effect of Ultra-high Pressure Treatment on Sensory Quality and Main Chemical Components of CTC (Crush,Tear and Curl) Black Tea
[J]. FOOD SCIENCE, 2008, 29(9): 87-91.
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[13] |
TAN Jun-Feng, LIN Zhi, GUO Li, 吕Hai-Peng , PENG Qun-Hua, SHAO Qing.
Effects of Ultrahigh Pressure Processing on Cell Structure,PPO Activity and Main Chemical Composition of Fresh Tea Leaves
[J]. FOOD SCIENCE, 2007, 28(9): 78-82.
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[14] |
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[J]. FOOD SCIENCE, 2002, 23(8): 62-67.
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[15] |
LU Xiao-Xiang, TANG Jin-Zhong, LIU Jian-Hong.
Study on Optimun Parameters in Processing Zein coating
[J]. FOOD SCIENCE, 2001, 22(3): 35-38.
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