[1] |
LI Yongfu, JIE Min, HUANG Jinrong, DU Yan, SHI Feng, CHEN Zhengxing.
Improving the Cooking Quality of Adzuki Beans Based on High-Temperature Air Fluidization
[J]. FOOD SCIENCE, 2021, 42(9): 64-69.
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[2] |
SONG Yuxin, GONG Zhihua, ZHANG Jiao, HE Lin, LI Lanlan, CHEN Meiyan, ZHANG Yangling, QU Qingyun, XIAO Wenjun.
Intervention Effect of L-Theanine on Behavioral Changes Induced by High Protein Diet in Rats
[J]. FOOD SCIENCE, 2021, 42(5): 187-192.
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[3] |
JI Xuehua, DU Qiwei, SU Qihao, CHEN Yufeng, DING Yuting, ZHOU Xuxia.
Mechanisms for and Control Strategies against the Flocculation of Protein-Stabilized Emulsion Based on Oil-Water Interface Behavior: A Review
[J]. FOOD SCIENCE, 2021, 42(13): 281-288.
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[4] |
LI Anqi, SHANG Jing, LI Qianjin, GUO Chuo, YANG Xi, GUO Yurong.
Design Principles of Food Gel Structures Based on Mixed Polysaccharide and Protein Solutions
[J]. FOOD SCIENCE, 2021, 42(13): 344-352.
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[5] |
CHANG Peng, XIE Yanying, WANG Hao, XIA Xiufang.
Effects of Heat Treatment Temperature and Time on Thermal Aggregation Behavior of Myofibrillar Proteins from Mirror Carp (Cyprinus carpio)
[J]. FOOD SCIENCE, 2021, 42(1): 101-107.
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[6] |
JIANG Feihong, LEI Huanqing, REN Tingting, MENG Diaoqin, YUE Tianli,.
Preparation and Adsorption Properties of Magnetic Fe3O4/Chitosan Microspheres for Separation of Organic Acids from Apple Juice
[J]. FOOD SCIENCE, 2020, 41(9): 7-14.
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[7] |
ZHANG Judian, LIU Yawen, WANG Xiquan, XU Jinzhao, XU Jinghan, WU Mingyue, XU Xiaoxi.
Evaluation of the Effect of Lactobacillus rhamnosus on Promoting the Excretion of Aflatoxin B1 in Rats
[J]. FOOD SCIENCE, 2020, 41(9): 119-125.
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[8] |
YANG Wei, LIU Hui, LEI Fenfen, HE Dongping, LUO Zhi, ZHENG Jingcheng, HU Chuanrong.
Formation and Removal of 3,4-Benzo(a)pyrene and 3-Monochloropropane-1,2-diol Esters at the Main Stages of Peanut Oil Processing
[J]. FOOD SCIENCE, 2020, 41(8): 27-35.
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[9] |
ZENG Qi, HU Miao, WANG Huan, ZHONG Mingming, QI Baokun, JIANG Lianzhou.
Effect of pH Treatment on Structure, Rheological Properties and Emulsifying Properties of Black Bean Protein Isolate
[J]. FOOD SCIENCE, 2020, 41(22): 15-21.
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[10] |
WANG Junwen, HAN Xu, LI Tiantian, YU Guoping.
Mechanism and Application of Emulsifiers for Stabilizing Emulsions: A Review
[J]. FOOD SCIENCE, 2020, 41(21): 303-310.
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[11] |
HUANG Jingjing, ZHANG Huimin, ZHAO Liyuan, XIONG Shanbai, HUANG Qilin.
Yeast Glucan Pretreatment and Its Deodorization Effect for Silver Carp Mince
[J]. FOOD SCIENCE, 2020, 41(20): 54-60.
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[12] |
LIU Jingyi, ZHAO Haitian, YAO Lei.
Performance of Covalent Organic Framework and Its Application in Food Safety Detection: A Review
[J]. FOOD SCIENCE, 2020, 41(19): 238-244.
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[13] |
MA Shuai, YOU Tianyan, WANG Kun, WANG Meng, PAN Ligang.
A Review of the Development and Application of Graphite Phase Carbon Nitride in Sample Pretreatment Techniques for Food Analysis
[J]. FOOD SCIENCE, 2020, 41(19): 296-302.
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[14] |
WANG Hongwei, DING Jiangtao, ZHANG Yanyan, LIU Xingli, ZHANG Hua.
Impact of Heat Moisture Treatment on the Aggregation Structure and Pasting Behavior of Adlay Starch
[J]. FOOD SCIENCE, 2020, 41(17): 111-117.
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[15] |
JIANG Yushan, LIU Ying, WANG Zilong, XUE Meilan, CHANG Zhishang, LIANG Hui.
Alleviating Effect of Nicotinamide Ribose on Depressed-Like Behavior and Intestinal Mucosal Permeability in Alcohol-Exposed Mice
[J]. FOOD SCIENCE, 2020, 41(13): 112-119.
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